Cooking School


When I moved to Germany I was faced with 2 issues. I could not speak the language and my cooking was at best “acceptable”. Although I was studying Hotel Management at the time and had just served a 2 year period in some fine hotel kitchens, cooking for me was tedious. But I tackled both my issues very practically - I bought cookbooks in German and this way was able to up my cooking skills to more than learning the finer techniques in the kitchen and I German became an interesting language to learn.

My series the Cooking School is a way to put back into the world what I learned in terms of cooking. This series takes up some classic and traditional dishes from around the world breaking it down into easy steps for everyone to recreate at home. I always add my own touch to these dishes so I do hope there will be room for your own interpretations too - after all that is what cooking is all about. 

Creme Berry Brulee
Crêpes Suzette
Dulce De Leche
Dundee Fruitcake
German Beef Roulade
German Lentil and Sausage Stew
Gnocchi in Sage Garlic Butter
Hazelnut Nougat Truffles
Hot Cross Buns
Homemade Lemon Curd
Minestrone with Pesto
Minty Hummus
Miso Ramen with Miso Glazed Chicken, Enoki and Shimeji Mushrooms
Panna Cotta
Preserving Summer: Jams, Jellies, Chutneys and Relishes
Rhubarb Compote with Vanilla Sauce
Sauce Hollandaise
South African Bobotie
Spaghetti Alla Bolognese
Spekulatius - Almond and Pink Praline
Tarte Flambée/Flammkuchen
Thanksgiving Feast
Zabaione with Brandied Plums
Zimtsterne - Cinnamon Stars
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