Your Own Course

dublincookery@yahoo.com
(01) 668 1553

Get four or more friends together and have a night out in the school

We'll show you how to prepare and cook a delicious meal, which you can then enjoy in the kitchen.

This is a practical hands on Evening or Daytime course. It can be at anytime, but groups will have a one hour demonstration, followed by 90 minutes of practical hands on cooking supervised by your teacher, followed by the meal itself.

Price €45.00 - €95.00
depending on numbers and class length.


We do have gluten free classes every couple of months - If you are interested please email Alix@dublincookery.com or call the school on +353 1 668 1553 and we'll put you down on the list.

GLUTEN FREE HAZELNUT AND RICOTTA CAKE



As demonstrated at the Free From Ireland event at Croke Park

150 g butter
210 g caster sugar
6 eggs separated
2 tablespoons rice flour
pinch xanthan gum 210 g ricotta
210 g hazelnuts ground
3 teaspoons lemon zest (about 1 lemon)
250g cream cheese
1 dessert spoon castor sugar

Decoration
Dried edible flowers i.e. Roses, Cornflowers
Fresh edible flowers ie. Borage, Nasturtiums, Roses

Heat the oven to 180 c.
Grease a 23 cm cake tin.
Cream together the butter and half the sugar.
Add in the egg yolks, hazelnuts, ricotta cheese and lemon zest, stir well. Fold in the flour.
Whisk the egg whites until stiff, beat in the remainder of the sugar, and fold into the cake mixture very carefully.
Pour into the cake tin and bake for 35 to 40 minutes.
Allow to cool.
Place cream cheese in a bowl and stir till soft carefully fold in sifted icing sugar
Note: If you over fold the cream cheese it will become too soft.

To decorate cover the top of the cake with cream cheese and sprinkle dried edible flowers on top.
Place fresh flowers around the base of the cake.

Our Cookery classes are ideal forCorporate Bonding and Team Building (max 16 participants) Hen Parties, Transition Year Student Groups, Childrens' Parties (max 12)