Hearyee.. hearyee..

I am planning to organise a group cooking class at Bayan Indah in October. I am still torned between the two themes below.


If you need any further information on the place or how the classes are run, please visit Bayan Indah's main website. 


Anyone interested to join me for this fascinating cooking adventure? You can either drop me an emaiI, text me or simply leave me a note on my FB wall.  I will proly need your feedback before the end of fasting month. TQ!!!!

Theme #1: Designed to Impress

Time 09:30AM to 02:00PM, RM 300 per person

Originally offered as a Christmas menu, this class has now by request, been reincarnated as a special occasion dinner. Be forewarned, however, that this is not a class for the faint-hearted, as we do cover a lot of ground. You’ll bone and stuff a leg of lamb, make a sponge cake and meringue for the Baked Alaska and several side dishes. However, when you reproduce this menu at home, you’ll find that many of the dishes can, in fact, be made several hours or days ahead, leaving you cool and collected when your guests troop in …

• Salmon canapés with pear & watercress salad
• Boned roast lamb with herb crust & apricot stuffing
• Homemade orange mint sauce
• Potato gratin (sliced potatoes baked with cream)
• Paper-wrapped baked vegetables with fresh herbs
• Baked Alaska (meringue covered ice cream cake)

Please note that this class is meant for the more accomplished home cooks with some experience in preparing sizable family meals. Students working in pairs make the whole menu. Everyone gets to take a baked Alaska home.

An example class can be seen onhttps://picasaweb.google.com/114969232263335544031/DesignedToImpress2April2011#

...OR...

Theme #2: Parsley, Sage, Rosemary & Thyme ….

Time 09:30AM to 01:30PM, RM 250 per person

Discover the fantastic flavours of fresh tarragon, basil, dill, thyme and rosemary … and I guarantee that you’ll never settle for dried herbs ever again.

• Roast leg of lamb with rosemary & garlic
• Tarragon chicken with cream sauce
• Pan-fried fish fillets with dill or chive butter
• Tomato and basil pasta sauce
• Pesto (for pasta)
• Coleslaw with dill

Students working in pairs make two main course recipes and one side dish or pasta. Please indicate choice at time of booking.

To see a Parsley, Sage, Rosemary & Thyme class in action, please click on https://picasaweb.google.com/bayanindah/ParsleySageRosemaryAndThyme23Oct?feat=directlink