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Come and visit Beechwood Gardens |
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Subscribe To Receive Our NewsletterSusan holds classes once a month at her studio in Hyde Park. Susan's philosophy is fresh and above all simple. "If cooking is complicated, you'll never enjoy making it or the end product," says Susan. "I pride myself on structuring my cooking classes the format of Susan's classes Best of all Susan's classes are entertaining with her outrageous sense of humour and her tips go beyond recipes - to serving and presentation, which she believes are key to food's eye appeal. "Food should be a delight to the visual senses, which are evoked before the other senses kick in," adds Susan. Al fresco entertaining is Susan's signature style, which mirrors her casual, bubbly personality and the absolute joy she has for food. You miss these classes and you will miss out! For further information or to book, contact 083 616 0136 Click here to follow Susan on her blog. |
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Some little tips to know when planning your festive party:Melting chocolate
Meringues
Meringues can be kept for 2 months in a dry airtight container lined with greaseproof paper.
Sangria
Here is my favourite recipe, which makes enough for 8-10 servings: Slice 1 lemon, 1 orange & 1 lime and put in a large jug. Add 1 bottle of red wine, 50ml Brandy & 750ml lemonade. Stir together and pour into glasses with plenty of ice.
Cooking with Lorna Watch Susan give a Top Billing presenter and her guest some tips for the kitchen. Susan Greig and Jackie Murray on Classic FM talking about Russia. Listen to the podcast (MP3 6MB)
Susan is Featured in the December issue of Get it Magazine. Make sure to get your copy of the magazine or click on the article above to read the online version and follow a few of Susan's scrumptious summer recipes.
Banking detailsYou can now purchase gift vouchers for Susan Greig's cooking classes. The bank details are below:
SHOW COOK-FOR SERIOUS AMATEUR COOKSFive years ago Susan Greig did a City and Guilds chef’s training course with Suzi Holtzhausen – “mainly for fun and so I could feed delicious food to my fussy husband!” She enjoyed it so much she opened her own cookery school in Hyde Park. Each lesson costs R500 and includes 6 recipes demonstrated by Susan and tested by yourself. Read more Food and Wine Tours in Italy If you love authentic cuisine and top Italian wines, join one of our Italian Cooking and Wine Tours for a truly unique and authentic experience! Discover simple pleasures of good food and wine and explore the beauty of the exquisite countryside of small towns and gentle hills covered with vineyards, fields and forests. Drink some of Italy’s top wines and enjoy traditional dishes prepared by local chefs. Sample your own creations after your hands-on cooking lessons with friendly home cooks, using only natural ingredients and home-grown herbs. Get to meet olive oil producers, cheese makers and local winemakers, all eager to share their stories and passion for their wines and products. Stay in charming family-run Hotels or Agriturismo’s (Country House), or upgrade to a Villa or Boutique Hotel. There is no better way to experience Italy than in ‘off the tourist track’ venues which represent true Italian life-style. We have created special cooking tours that connect Italian food and wine lovers with local people. As you travel through Italy, you will notice how each region has specific dishes and ingredients that they are best known for, yet there are basic ingredients such as pasta, cheese and olive oil that are common staples. Add to this the element of sightseeing to explore and appreciate the spectacular scenery & beauty that the different regions have to offer coupled with our local team of experts in Italy, and you have yourself a “dream come true” tour itinerary, down to the finest detail. For more details please contact Laura on: Tel: +27 (0) 11 447 5909
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Chocolate
will melt more easily if chopped into small even pieces. Place chocolate
in a heatproof bowl over a saucepan of gently simmering water –
which must not touch the base of the bowl. As the chocolate starts to
melt, stir it gently with a spatula so that it melts evenly and becomes
completely smooth. Remove from stove to stop overheating the minute
it is smooth.
These
can be made in advance and keep well and are an ideal make ahead dessert.
If you prefer them slightly gooey in the centre, use them within 2 days
as they dry out over time. 
The
Spanish version of Pimms – It is a wonderful drink to have during
those long, lazy summer lunches.
