Results tagged “nordic”

New Nordic Cuisine - Autumn, Sun 6th October 2013

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IMG_1881.JPGOne of the world’s best restaurants, Noma in Copenhagen, has propelled new Nordic cuisine into the limelight. Chef René Redzepi’s innovative approach showcases the finest indigenous Nordic ingredients in fresh, light menus. Many of these ingredients also grow in Britain, or can be easily sourced. But with dishes such as 'edible soil', oyster porridge, and veal & blackcurrant cookies, this is not food most mere mortals can recreate at home.

DSC_1176-low.jpgStep in Mia Kristensen. Mia’s company CPH Good Food offers Nordic cuisine classes in Copenhagen to help home cooks translate the new Nordic diet movement into do-able, delicious and healthy home cooking. Culinary Anthropologist has teamed up with CPH Good Food to offer some special classes to bring new Nordic cuisine to Anna’s home teaching kitchen in London.

At the October classes we're going to cook up an autumnal feast together, including:

smNewNordicAutumnAnna0022.jpg'Pærevælling' (velvety pear & barley porridge)
Crispy rye toasts with smoked eggs, rapeseed mayo and dill salt
Onionbread with buttermilk
100C venison rump with juniper & rosemary
Blackberry, apple & mustard chutney
Herbed potato roulade
Raw broccoli salad with brown butter vinaigrette
Beetroot with horseradish, cottage cheese & dill
Spelt cheesecake with seabuckthorn & carrots
Homemade fruit liqueur


This will be a hands-on class limited to 8 guests.
You can see photos from the previous Spring and Summer and Autumn classes.

Mia black-white.jpg“I am passionate about Nordic cuisine - its seasonality, lightness of ingredients and symbiotic relationship to nature. Nordic foods contain all five basic tastes and this makes it complete. Many ingredients are found in nature, which encourages wonderful family trips, cooking in nature and of course eating together,” says Mia Kristensen.

A student of Food Science, Mia will share her knowledge of the whys and wherefores of cooking during the class, providing an insight into the culinary magic of restaurants like Noma.

smNordicAutumnclass0001.jpgDate:  Sunday 6th October 2013

Time: 10am - around 2pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £90, or £162 for two people

To book: Email Anna

Please read the booking terms and conditions before booking your place.

 

Comments from previous New Nordic Cuisine class guests:

"The Scandinavian class was quite outstanding, such good fun, informative as always and the most delicious and enormous dinner."

"Fabulous food!"

"Wonderful class! I learned so much!"

"Loved it! So inspiring!"

New Nordic Christmas, 1st & 2nd Dec 2012

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pork roast 2.JPGThe world’s best restaurant, Noma in Copenhagen, has propelled new Nordic cuisine into the limelight.  But with dishes such as 'edible soil', oyster porridge, veal and blackcurrant cookies, and chicken skin sandwich with lumpfish roe, this is not food most mere mortals can recreate at home.

Mia black-white.jpgStep in Mia Kristensen.  Mia’s company CPH Good Food offers Nordic cuisine classes in Copenhagen to help home cooks translate the new Nordic diet movement into do-able, delicious and healthy home cooking.  Culinary Anthropologist has teamed up with CPH Good Food to offer some special classes to bring new Nordic cuisine and its innovative use of all things seasonal, wild, smoked and preserved to Anna’s home teaching kitchen in London. 

At the December classes we're going to cook up a Christmas feast together, including:

Gravlax.jpgApple gløgg (Scandinavian mulled wine with a kick!)
St Lucia saffron buns with nutty butter
Beer nuts
Pheasant rillettes with apple
Home-cured gravadlax with rapeseed & mustard mayo
Ryebread with dried cranberries & walnuts
'Flæskesteg' (traditional Danish roast pork)
Caramelised potatoes
Braised red cabbage with blackcurrant cordial
rillette.JPGCurly kale salad with rye croutons
Christmas Pudding (pearl barley, cream, nuts) with cherry preserve

This will be a hands-on class limited to 8 guests. 
You can see photos from the previous Spring, Summer and Autumn classes. 

smspringnordicclass.JPG“I am passionate about Nordic cuisine - its seasonality, lightness of ingredients and symbiotic relationship to nature.  Nordic foods contain all five basic tastes and this makes it complete.  Many ingredients are found in nature, which encourages wonderful family trips, cooking in nature and of course eating together,” says Mia Kristensen. 

A student of Food Science and disciple of the world’s most pre-eminent food nerds, Dr Harold McGee and Professor Peter Barham, Mia will share her knowledge of the whys and wherefores of cooking during our hands-on class, providing an insight into the culinary magic of restaurants like Noma.

Dates:  Saturday 1st, repeated Sunday 2nd December 2012

Time:  4pm-9pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £100, or £180 for two people

To book:  Email Anna 

Please read the booking terms and conditions before booking your place.



New Nordic Cuisine - Autumn, 20th & 21st Oct 2012

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pumpkin.jpgThe world’s best restaurant, Noma in Copenhagen, has propelled new Nordic cuisine into the limelight.  Chef René Redzepi’s innovative approach showcases the finest indigenous Nordic ingredients in fresh, light menus.  Many of these ingredients also grow in Britain, or can be easily sourced.  But with dishes such as 'edible soil', oyster porridge, veal and blackcurrant cookies, and chicken skin sandwich with lumpfish roe, this is not food most mere mortals can recreate at home.

Mia black-white.jpgStep in Mia Kristensen.  Mia’s company CPH Good Food offers Nordic cuisine classes in Copenhagen to help home cooks translate the new Nordic diet movement into do-able, delicious and healthy home cooking.  Culinary Anthropologist has teamed up with CPH Good Food to offer some special classes to bring new Nordic cuisine and its innovative use of all things seasonal, wild, smoked and preserved to Anna’s home teaching kitchen in London. 

At the October classes we're going to cook up an autumnal feast together, including:

onionbread.jpg'Pærevælling' (velvety pear & barley porridge)
Pumpkin soup with cider & fennel
Onionbread with buttermilk
100C venison rump with juniper & rosemary
Lingonberry, apple & mustard chutney
Herbed potato roulade
Creamy mushrooms with thyme & rye crumble
Beetroot with horseradish, cottage cheese & dill
Spelt cheesecake with seabuckthorn & carrots
Blackberry & sweet woodruff liqueur


This will be a hands-on class limited to 8 guests. 
You can see photos from the previous Spring and Summer classes. 

smspringnordicclass.JPG“I am passionate about Nordic cuisine - its seasonality, lightness of ingredients and symbiotic relationship to nature.  Nordic foods contain all five basic tastes and this makes it complete.  Many ingredients are found in nature, which encourages wonderful family trips, cooking in nature and of course eating together,” says Mia Kristensen. 

A student of Food Science and disciple of the world’s most pre-eminent food nerds, Dr Harold McGee and Professor Peter Barham, Mia will share her knowledge of the whys and wherefores of cooking during our hands-on class, providing an insight into the culinary magic of restaurants like Noma.

Dates:  Saturday 20th, repeated Sunday 21st October 2012

Time:  10am - around 2pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £90, or £162 for two people

To book:  Email Anna 

Please read the booking terms and conditions before booking your place.



Summertime Nordic Cuisine for the Home Cook, 29 & 30 June 2012

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chives.jpgThe world’s best restaurant, Noma in Copenhagen, has propelled new Nordic cuisine into the limelight.  Chef René Redzepi’s innovative approach showcases the finest indigenous Nordic ingredients in fresh, light menus.  Many of these ingredients also grow in Britain, or can be easily sourced.  But with dishes such as edible soil (made from malt and hazelnuts), oyster porridge, veal and blackcurrant cookies, seabuckthorn leather with pickled elderflower, and chicken skin sandwich with lumpfish roe, this is not food most mere mortals can recreate at home.

MiaKristensen.jpgStep in Mia Kristensen.  Mia’s company CPH Good Food offers Nordic cuisine classes in Copenhagen to help home cooks translate the new Nordic diet movement into do-able, delicious and healthy home cooking.  Culinary Anthropologist has teamed up with CPH Good Food to offer some special classes to bring new Nordic cuisine and its innovative use of all things seasonal, wild, smoked and preserved to Anna’s home teaching kitchen in London. 

smSummerNordicClass0006.jpgAt the June classes we're going to cook up a summertime feast together, for which we will hay-smoke cheese, marinate meat in buttermilk for extra juiciness, make wholewheat and rye breads and use a host of fresh seasonal ingredients to create innovative salads and a luscious pudding.  We'll kick off with traditional Danish 'klatkager' and there will be crispbread snacks along the way.  Forget Ryvita, this is the real deal!



roll.jpg'Klatkager' - pearl barley pancakes with cloudberry jam;
Rye crispbreads with hay-smoked brie, honey & vinegar-baked rhubarb and fresh herbs;
Buttermilk-marinated and herb-crusted roast summer lamb;
Ryebread with seeds and dark beer;
Wheatbread with quick wholegrain starter;
Fluffy butter with crunchy bacon and chervil;
'Summer salad' of smoked creamcheese, cucumber, radish and chives;
Potato salad with strawberries and bitter herbs;
'The world's best' - spongecake with meringue topping, cherries, hazelnuts & cream;
rhubarb.jpgBarley and blackcurrant cookies.

This will be a hands-on class limited to 8 guests. 
You can see photos from the (very successful!) previous New Nordic Cuisine classes here.

“I am passionate about Nordic cuisine - its seasonality, lightness of ingredients and symbiotic relationship to nature.  Nordic foods contain all five basic tastes and this makes it complete.  Many ingredients are found in nature, which encourages wonderful family trips, cooking in nature and of course eating together,” says Mia Kristensen. 

smspringnordicclass.JPGA student of Food Science and disciple of the world’s most pre-eminent food nerds, Dr Harold McGee and Professor Peter Barham, Mia will share her knowledge of the whys and wherefores of cooking during our hands-on class, providing an insight into the culinary magic of restaurants like Noma.


Dates:  Friday 29th, repeated Saturday 30th June 2012

Time:  10am - around 2pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £90

To book:  Email Anna 

Please read the booking terms and conditions before booking your place.

Rhubarb photo by Nanna Albrechtsen.

New Nordic Cuisine for the Home Cook, 9th & 10th March 2012

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smNordicclasspromo0005.jpgThe world’s best restaurant, Noma in Copenhagen, has propelled new Nordic cuisine into the limelight.  Chef René Redzepi’s innovative approach showcases the finest indigenous Nordic ingredients in fresh, light menus.  Many of these ingredients also grow in Britain, or can be easily sourced.  But with dishes such as edible soil (made from malt and hazelnuts), oyster porridge, veal and blackcurrant cookies, seabuckthorn leather with pickled elderflower, and chicken skin sandwich with lumpfish roe, this is not food most mere mortals can recreate at home.

Step in Mia Kristensen.  Mia’s company CPH Good Food offers Nordic cuisine classes in Copenhagen to help home cooks translate the new Nordic diet movement into do-able, delicious and healthy home cooking.  Culinary Anthropologist has teamed up with CPH Good Food to offer some special classes to bring new Nordic cuisine and its innovative use of all things seasonal, wild, smoked and preserved to Anna’s home teaching kitchen in London.  We're going to cook up a feast together, including making our own bread and pizza, curing our own bacon and hot-smoking salmon - all techniques any home cook can master.  See full menu below.

smNordicclasspromo0003.jpg“I am passionate about Nordic cuisine - its seasonality, lightness of ingredients and symbiotic relationship to nature.  Nordic foods contain all five basic tastes and this makes it complete.  Many ingredients are found in nature, which encourages wonderful family trips, cooking in nature and of course eating together,” says Mia Kristensen. 

A student of Food Science and disciple of the world’s most pre-eminent food nerds, Dr Harold McGee and Professor Peter Barham, Mia will share her knowledge of the whys and wherefores of cooking during our hands-on class, providing an insight into the culinary magic of restaurants like Noma.

smNordicclasspromo0006t.jpgOn the menu:
Crispbread with ramson (wild garlic) pesto
Lightly cured & smoked salmon with celeriac salad
Malt pizza with home-cured bacon & herbs
Apple bread made with old wheat varieties
Pork cheeks in wheat beer

Cauliflower salad with salted hazelnuts, cress & dried cranberries
Spicy spelt salad with horseradish, cream, cabbage & apples
Danish Apple cake with skyr (Icelandic curd cheese) foam, oats & hazelnuts


smNordicclasspromo0001.jpgDates:  Saturday 10th March 2012, and also Friday 9th March if demand

Time:  10am - around 2pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £80

To book:  Email Anna 

Please read the booking terms & conditions before booking your place.  Thank you.





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