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PICNIC Theme with KitchenJoy

Duration

50 minutes

Date & Time

August 5th, 2020 | 12;00 UK

August 17th, 2020 | 12;00 UK

September 2nd, 2020 | 18;30 UK

Booking Fee

15

Description

By: Kitchen Joy

Kitchen Joy (London) is pleased to offer online cooking classes during these very challenging times.

Following the success of her classes on specific diet requirements and nutrition, this class is an introduction to nutritional cooking, providing the first steps to building brain power to promote health and wellbeing.

Ingredients

Don't forget to buy your ingredients before the class

Smoky harissa red pepper dip

400g can of white butter beans (or chickpeas)
½ - 1 cup roasted red peppers (out of a jar, rinsed, drained well)
2 garlic cloves
1 tbsp harissa paste, more to taste
½ tsp sea salt
½ tsp smoked paprika
½ tsp cumin
¼ cup tahini paste
Garnish (optional)

½ cup feta cubes (diced small), drizzle of extra virgin olive oil, 1 tbsp pistachio’s, 1 tsp cumin seeds, mint leaves Blender needed

Cauliflower tabbouleh

Serves 4
Ingredients
2 medium heads of cauliflower
1 tbsp butter
1 red onion or 2 bunches of spring onions, finely chopped
4 large tomatoes, diced
3 large handfuls of fresh parsley, finely chopped
large handful of mint leaves, finely chopped
juice of 1 lemon
6 tbsp extra virgin olive oil
sea salt and black pepper to taste

Toppings Chopped radishes, nuts or seeds (such as almonds, sunflower seeds, to garnish Steamer needed )

Tahini chocolate chip cookies

Makes x16

2 eggs (for vegans, replace with 1 large mashed ripe banana)
2 tsp baking powder
4 tbsp maple syrup
2 tsp vanilla extract
150g light tahini
110g smooth nut butter
100g 70-85% dark chocolate, broken up into squares or chips
30g black and/or white sesame seeds
Pinch of sea salt

Hand whisk needed preferably (or electric whisk)

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