Healthy Eating Practical Cooking Classes
The menus covered in these cookery classes can be adapted for vegetarians.
Alix Gardner Cookery School 71 Waterloo Road Dublin 4
firstname.lastname@example.org T +353 1 668 1553
Give your dinner a makeover - healthy, versatile, & delicious these fresh foodie ideas are packed with zingy flavour and kind to your heart and your waistline.
Some of the dishes covered in the course:
Moroccan Lentil Soup with mint and yoghurt * * * Quinona, Beetroot, Squash and Feta Salad
Freekeh with Pine Nuts, Fennel and Lemon * * * Barley and Pomegranate Salad
Saffron rice with barberries, pistachio and mixed herbs * * * Pureed Beetroot with Yoghurt and Za'atar
Italian Style Aubergines with Rye Berries * * * Moroccan Spiced Pumpkin with Chickpeas
Turkish Carrots and Lentils with Mixed Herbs * * * Sweet Potato Cakes
Salmon, mango and wild rice salad with ginger and chilli
Walnut Bread * * * Granola Bars
Poached Pears in Saffron and Coriander * * * Rasberry Yoghurt Ice Cream
Roast Fruits with a Passion Fruit Coulis * * * Exotic Fruit Salad with Ginger and Chinese Spice
This practical evening cookery course covers salads, pulses, nuts, soups and marinades. You cook a two course meal for two which you then take home.
This is not designed to be a no holds barred, sandals and sackcloth, full on healthy eating course. Coming from a tradition that uses brandy, butter and cream, I have designed this course to be a gentle introduction to reduce fatty intake, as well as cholesterol and to decrease the amount of calories, sugar and salt, at the same time as increasing fibre. It includes products which have intrinsic or natural health benefits such as oil rich fish (omega 3) and berries, and added health value products such as natural yoghurts, vegetables and fruit. It is all about interesting and enjoyable healthy food. This course is suitable for vegetarians and on nights when a fish or meat is the main course a vegetarian alternative will be available.
Some of these recipes are slightly adapted and simplified from modern classics such as Yotam and Sami Tamimi's Jerusalem. Ottolenghi's dishes are really delicious, but often need lots of work. Hours spent preparing a dish that will be wolfed down in minutes. What we do is simplify the recipes so that they are still delicious, but a lot easier.
Other recipes that we might teach on this cookery course
Baba Ghannouj (Moutabal) (Aubergine Dip)
Seafood Salad Marinated in Lime and Ginger
Chicken with Mango Ginger and Cashew Nuts
Salmon Marinated in Coriander and Chilli
Roast Fruits with Low Fat Yoghurt and Passion Fruit
Nutty Brown Bread