October 2013 Archives

Artisan Bread workshops, Fri 25, Sat 26 & Sun 27 Oct 2013

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smpotsourdoughs0018.jpgAt this class you will learn how to make and care for your own sourdough starter and use it to make crusty wheat and rye sourdough breads. You will also learn how to make beautiful baguettes, olive fougasse and airy ciabatta.

smmediumbaguettes0001.jpgAfter this intensive workshop you will understand how to create artisan breads with proper crackling crusts and moist, open irregular crumbs. You will learn how wet and stiff doughs behave differently, how different types of kneading affect the final loaf and about the importance of long fermentation periods. We will also cover using pre-ferments such as poolishes and bigas.

ArtisanBreadNov20120013t.jpgThis class is perfect for anyone who has dabbled with bread-making before and now wants to improve the flavour and texture of their bread and learn how to shape different loaves such as baguettes, fougasse and ciabatta. For anyone who has tried sourdoughs at home but been disappointed with the results, this class will transform your bread!

This is a hands-on class. You will make and shape all of the doughs yourself so that you leave confident to try these breads at home.

ArtisanBreadNov20120058.jpgWhat's more, you will go home with an artisan bread-making kit specially sourced by Anna, including a long wooden slip for loading baguettes into the oven, your own new sourdough starter, a baker's lame (razor for slashing) and a wicker proving basket. Plus of course there will be plenty of the freshly baked bread you have made to take home.

ArtisanBreadNov20120067.jpgThe workshop includes a delicious seasonal lunch showcasing different types of bread, with wine.

You can view pictures of previous bread workshops here, here and here.

"Many thanks - that was the most amazing day. You made it possible for us to get so much done and to have a really good time too!!!"

"I had a brilliant time and really learnt a huge amount."

"Since the course I did with you I have become the family baker - there are six of us, and I bake anything up to eight loaves a week! The children love the fresh bread and beg me not to stop home baking."

(Bread workshop participants, 2012)

ArtisanBreadNov20120053.jpgDates:  Friday 25th October, repeated Saturday 26th & Sunday 27th October 2013

Time: 10am - 4pm

Location: London N5

Price: £120 (with 10% discount if you book as a pair, so £216 for two)

To book: Email Anna

smfougasse0001.jpgPlease read the booking terms & conditions before booking your place. Thank you.

Autumn Preserving workshops, Sat 12th & Sun 13th Oct 2013

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_MG_6021.jpgIn partnership with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops. We cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small (max 8 people) and very hands-on. As well as your filled jars, there are recipes and guidance notes to take home.

At the Autumn workshops we will make (subject to produce availability):


Bottled roasted tomato passata

Hedgerow jelly

Chilli jam


Autumn chutney


_MG_6076.jpg"Thanks again for such a brilliant day and for sharing your wonderful skills. I can't believe how much we made and how much I learned in your lovely kitchen!"

"The pace was just right- a good combination of a bit of the science behind preserving, a hands on approach to learning, and the opportunity to chat and discuss. I think the size of the class was ideal."



Dates: Saturday 12th, repeated Sunday 13th October 2013

Time: 10am - 3pm

Location: London N5

Price: £70 (includes lunch with wine)

To book: email Anna Please read the booking terms & conditions before booking your place. Thank you.



Cooking Club, Tues 8th & Weds 9th October 2013

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smcavolonero0005.JPGThe Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits. This class is perfect for those who want to eat seasonally and are after a little recipe inspiration (as well as a fun night out).

smsquashmix0001t.jpgClasses are usually held on the second Tuesday and/or Wednesday of the month, 7pm-10pm. We cook together for a couple of hours - learning different culinary techniques each month - and then sit to enjoy a convivial dinner around the kitchen table with wine.

Come in October for inspiration for cooking seasonal stars such as beetroot, kales, squashes and pears.  Here is an example October menu to give you a feel.  The exact menu is usually set at the last minute so that the best seasonal produce available from Riverford at the time can be used.

Bob's farm beets.jpgBeetroot & porcini soup with horseradish cream

Roasted squash, red pepper, Puy lentil & Feta salad

Cavolo nero gratin with baked eggs

Pear & maple syrup cake with zabaglione

“I have thoroughly enjoyed these classes. I have learned many new skills and the classes have given me ideas on using seasonal vegetables. I have used many of the recipes again.”

“Thank you for another wonderfully inspiring and enjoyable evening.”

Date: Tuesday 8th and Wednesday 9th October 2013 if demand

Time: 7pm - 10pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £45 per person per class. Or £120 for 3 Cooking Club class places, which could be 3 for you, or you plus 2 friends, or as gifts, or any combination of those options.

To book: Email Anna
Please read the booking terms & conditions before booking your place. Thank you.

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!"


Culinary Anthropologist