We hope you all had a relaxing and energizing summer holiday.

Another year has begun at Farmhouse Kitchen and we have some exciting new classes and workshops scheduled.
Learn to make halloumi and mozzarella in our Cheesemaking Workshop with Inacio Guimares, or authentic pastas with Danny Brown in the Pastamaking Class. In May (TBC) a Game Class with Andy Glover (from Tuki Kitchen) will introduce you in the preparation and cooking of duck.

Also you can treat your family and friends to a private cooking class designed just for you or organise a team building class with your staff.

COOKING CLASSES SUMMER-AUTUMN 2013

Lacto-fermenting workshop
Monday 11 February 6-9 pm
Saturday 16 March  6-9 pm
Monday 15 April  6-9 pm

Cheese Making
Saturday 16 February 1-4 pm
Wednesday 20 March  6-9 pm

Tapas Class
Tuesday 26 February 6-9 pm
Thursday 21 March  6-9 pm

French Cooking
Thursday 7 March  6-9 pm
Tuesday 9 April  6-9 pm

Pasta Making
with Danny Brown
Monday 25 March  6-9 pm
Tuesday 21 May  6-9 pm

Children’s Holiday Classes
Wednesday 24 April  9-3 pm
Thursday 25 April  9-3 pm
Wednesday 1 May   9-3 pm
Thursday 2 May  9-3 pm

For more details about our classes click here.

Farmhouse Kitchen can cater for your party, lunch or business function providing delicious, beautifully prepared food. We source the very best, freshest ingredients and work closely with you to design your menu.
Our food is wholesome and pure (no additives!) and tastes naturally good.

For enquiries about our catering service please contact us.

We made these bread parcels during the Children’s Holiday classes and the kids really loved them!

They are a fun thing to make with your children and a delicious addition to school lunch boxes.

Dough:

1 teaspoon dried yeast, or 1 tablespoon fresh yeast
1 tablespoon honey
250 ml warm water
400 g of white flour or light wholemeal flour
1 teaspoon salt

Filling:

200 g chorizo sausage or 200 grams feta cheese
100 g leek, finely sliced
100 g carrot, grated
50 g parsley, finely chopped
1 teaspoon paprika
1 tin of black beans, drained

Make the yeast starter; dissolve the honey in the warm water and sprinkle in the yeast.
Leave to rest until frothy.

Mix flour and salt in a bowl.
Make a well in the middle and pour the yeast starter in.
Add the yeast starter from the middle and mix with a spoon until all holding together, ready to knead.
Knead for 10 minutes.
Cover and leave to rest until doubled in size.

Preheat the oven to 200 °C.
Cover a baking tray with baking paper.

Make the filling, take the skin off the sausage and cut in smallish pieces,
or crumble the feta.
Add in all remaining ingredients, and mix evenly.

Turn dough out and knead through.
Divide the dough in half and cut each half into 16 pieces.
Shape each piece into a ball and roll out on to a floured work surface to 12 cm round.

Put a tablespoon of filling in the middle of each dough circle, gather the dough at the top enclosing the filling, pinching edges together and seal.
Put each dough parcel with pinched side down on the prepared baking sheet.

Bake in preheated oven for 20 minutes.
Serve hot