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Editor Blanka tried: Course of small and tiger prawns and octopus
Where: Ola Kala Cooking School, olakala.cz
Cena: 3600 CZK
How long was the course: 4 o’clock
What was it?
I am a lover of fish and seafood, but I often have dry shrimp and rubbery octopus, so I chose this course. And it was a hit! We learned to make perfect dishes from simple ingredients. I also learned what I expected. For me, an absolutely wonderful evening, spent usefully, in good company and with experiences!
Tricks I learned:
When you want to have small grilled shrimp juicy, it just wants to be quickly fried in olive oil. It’s a matter of a few minutes, no long stewing. Instead of salt, Kikkoman soy sauce is more prominent, which goes perfectly with lime juice. The tartare is also delicious!
Large tiger prawns (recipe below) are of course better fresh, so you need a good tip on where to get them. They are peeled from the head and the guts are pulled out at the bottom using a toothpick with a special grip.
Octopus, which we learned to grill into cuttlefish risotto, is cooked whole! It is necessary to give her time – about three hours, she is not cleaned and the mandibles are removed. You need to have root vegetables and white wine in the pot so that the octopus has a taste. You can then use the broth from it to baste the risotto.
Recipe from the course:
Roasted tiger prawns in ginger, garlic and chilli with pea puree
Preparation time: 20 minutes
Number of servings: 4
Raw materials:
- 480 g of fresh shrimp
- 5 g of ginger
- 1 dl of olive oil
- 1 piece of shallot
- 2 cloves of garlic
- chili to taste
- a sprig of coriander
- 400 g of frozen peas
- 10 ml of cream
- 30 g of butter
- grinded pepper
- salt
Approach:
1. Clean, peel and remove the guts from the shrimp. Next, salt and pepper them and deep-fry them in olive oil with ginger. Add the chopped chilli, half the shallot and garlic, finally add the chopped coriander and a knob of butter and turn off the stove.
2. Fry the rest of the shallots in the remaining butter, cover with cream, add the peas and cook briefly. Then blend into a smooth puree, salt and pepper.
Why it is worth taking the course:
Some things you can’t read from recipes, and it’s the details that make an ordinary meal a delicacy. And I quite like the details, in everything. In addition, you will meet new people and culinary innovations here. It can be a great gift for someone who will appreciate it.
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Editor Lucie tried: Spring children’s baking
Where: Chefparade, Chefparade.cz
Cena: 1590 CZK
How long was the course: 4 o’clock
What was it?
The baking course with children has attracted me for a long time. I have little helpers at home who like to bake, create and help with cooking. I went to the course with my son Šimon (10 years old) and daughter Ema (8 years old), and all three of us were excited. Upon arrival, we were greeted by the lovely chef Lucie, who during the course taught the children the basics of baking, including mixing dough, shaping and decorating sweets. She created a friendly environment, instilled creativity and joy in baking in children. I wasn’t bad either. I helped the children a little, watching them work together – one held the bowl, the other mixed, sprinkled flour, sugar, etc. Beautiful sibling cooperation without arguments! The course does not forget about the drinking regime either, soft drinks are prepared for children, coffee, tea or a glass of prosecco for adult companions, all included in the price. During the course, the children baked: moss cupcakes, a mini carrot cake and cake pops. During the baking, the children could taste their products and what they didn’t eat, they packed for us so that they could show off at home what great things they had created, so no one missed out on anything.
Tricks I learned:
We are baking moss cupcakes (sweet with spinach). they used cream in the recipe. It is better than milk because it is thicker and the cupcakes are tastier. If you don’t have spinach, you can use zucchini. You just have to “squeeze” it properly because it contains more water. AND it is always better to add salt to the doughenhances the flavor better.
Recipe from the course:
Moss cupcakes
Preparation time: 60 minutes
Number of servings: 10
Ingredients:
- 250 g of fresh baby spinach
- 300 g plain flour
- 150 g of granulated sugar
- 180 ml of oil
- 3 eggs
- 1 baking powder
- zest of 1/2 lemon
Cream:
- 500 g mascarpone
- 400 g of whipping cream
- 130 g of powdered sugar
- lemon juice to taste
Approach:
1. Take out all the ingredients at least 30 minutes before you start baking so that they are at room temperature. Preheat the oven to 170 °C and prepare a cupcake form, place the cupcakes in it.
2. Wash the spinach, drain the excess water and blend it in a blender until smooth. Put the eggs and sugar in a bowl and beat them together until smooth, light and fluffy (about 5 minutes). Then, while constantly whisking, pour in the oil a little at a time. Add spinach, grated lemon peel to the whipped mixture and beat briefly. Add the sifted flour together with the baking powder to the whipped mixture and work it in at slow speeds.
3. Then fill the batter into the prepared cupcake tin and bake for 20-25 minutes (test with a toothpick to see if they are baked). After baking, take them out, let them cool and turn them out of the mold.
4. Prepare the cream. Whip the cream with sugar and add mascarpone spoon by spoonful. Put the cream in a pastry bag and spread it on the cupcakes.
Why it is worth taking the course:
If you like to bake at home and want the children to learn something new, definitely come here. The course is suitable for children from 6 to 14 years old. Even older children will certainly not experience any boredom here, and no one will want to go home after it’s over!
The most beautiful moss cakes and other spring desserts inspired by nature
Editor Lucija tried: La Finestra presents: meat
Where: Laboratory, laboratory.cz
Cena: 4200 CZK
How long was the course: 2.5-4 hours
What was it?
I’m really exceptional in the kitchen, and since I recently turned 30, I thought it was the perfect time to fix it, because it’s not for nothing that they say that love goes through the stomach. And since men love meat, my choice was clear. Fortunately, it was cooked in pairs and I hired a cook from a restaurant outside of Prague, who willingly helped me, so I enjoyed it. In addition, we met a nice group and the courses are such a great option if you are looking for new friends. So great food under the guidance of the chef, a cheerful atmosphere, new experiences and a certificate of completion of the course guaranteed.
Tricks I learned:
The biggest one for me is the recipe for the best sauce I’ve ever eaten, which literally enchanted all of us on the course to the point that we literally licked it off our plates. Of course, you can find the recipe for it below. And I believe he will get you too.
Recipe from the course:
Lamb shank with celery puree and apple
Raw materials:
- 200 g of lamb’s comb
- 300 g of celery
- 100 g of apples
- 30 g shallots
- 100 ml of white wine
- 150 ml of red wine
- 15 g of brown sugar
- 50 g of clarified butter
- 25 g of butter
- 40 g demi glace (strong veal or beef stock)
- grinded pepper
- salt
Approach:
1. Clean the tendons from the scallop and take it out of the fridge 15 minutes before frying it in the pan. Put the roasted meat in the oven and bake for 5 minutes at 200 °C. Then let it rest for a minute and return it to the oven once more for about a minute before serving.
2. Puree the celery, put it in the oven and bake at 150 °C for steaming until soft. If you do not have the opportunity to use this combination, you can replace the steam with vegetable broth. The disadvantage is that the puree will be a little watery after blending, so it is better to cook it in a pan or saucepan over a low flame.
3. For the sauce, prepare a light sugar caramel over low heat in a saucepan. Pour in the wine and reduce by a third, add the demi glace and reduce by a third again, then remove from the heat and stir in a knob of butter.
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