| New Courses for Adults - April/May 2010 | Easter Holidays - Classes for Kids | Previous Courses - Archive |
Anybody who is interested in taking a place in one or more classes, please contact Jenny by phone with the numbers below,
or email: jenny@thesweetestthing.ie
Please Note: There is already a great deal of interest, and some courses are already booked up. But do not despair, anyone genuinely interested will be catered for, and many of the classes will be held again to accommodate people who may have missed out this time around.
Places are strictly limited and will be reserved on a first come - first served basis.
To ensure your place in any class, payment should be made in full a week or more in advance of the course.
Prices are as usual unless stated.
Courses Coming up in April 2010
Tuesday 20th & Tuesaday 27th April Bread 1
Learn how to correctly use Yeast as well as correct handling, kneading and fermenting dough. Products include: Country yeast loaf, Italian Focaccia Bread, Pizzas from scratch, as well as traditional Brown Soda bread and a variety of scones.
Tuesday 4th & Tuesday 11th May Pastry 1
for carmelised onion & cheese tartlets, Cornish Pasty plus a restaurant quality Lemon tart.
As usual you get to take home everything you make during the day, and a delicious lunch is also included in the price!
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Wednesday - Friday 7-9th April
(Easter Week)
Cost €55 per child per day or €150 for all three
days!
Wednesday
Homemade Burgers with fresh hand
made sesame seed buns and spicy relish.
Followed by Chocolate mousse and Shortbread.
Thursday
Chilli con Carne with Guacamole and
handmade Rodeo Wraps.
Apple Tart and fresh vanilla custard.
Friday
Handmade
chicken nuggets with fresh tomato sauce & spicy taco fries.
Freshly squeezed orange jelly and pink meringues.
Here's a look at some popular courses we've held previously. All of them can be repeated if there is the demand, so please let us know if there is anything you would like to see coming up!! Email: jenny@thesweetestthing.ie
Tuesday 3rd & Tuesday 10th March Entertaining & Dinner Parties
This course costs €100 for the two evenings.
Spicy Parsnip soup ‘shot’ with a garlic crouton a swirl of cream and chopped parsley.
Tian of Seafood in homemade mayonnaise on fresh rocket.
Mains
Rack of Lamb/Available seasonal Fish (Sea bass/Monkfish) with a herb crust or sticky glaze,
served with garlic potatoes, sauté grated carrot and courgette, roast butternut squash and a jus.
Trio of Deserts
and a hot chocolate fondant all served in individual portions
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Christmas Demonstration
Thought you might like to know about upcoming events at
The Sweetest Thing!
On Wednesday the 9th December at the Clonmel Park Hotel, we are hosting a Christmas Cookery Demonstration. Where we will demonstrate how to make your Christmas dinner extra special.
Whelan’s Butchers are coming on board and are going to demonstrate how to bone the turkey legs and cook them separately with a sage, mushroom and onion stuffing. The crown of the turkey will then be roasted with a mixed herb, onion and parsley stuffing, also a traditional potato, onion and thyme stuffing.
Whelan’s will also demonstrate how to cook a three bird roast which includes a whole duck and will have an apricot, pine nut and rosemary stuffing between each layer.
The menu will include Spiced Parsnip Soup with garlic croutons.
We will give you some great new ideas for your vegetables and potatoes. All the traditional accompaniments will be there, creamy bread sauce with nutmeg, warm cranberry and orange/port sauce and white wine gravy.
As well as tips on getting ahead and safe practices around cooking the meat.
The evening will include a talk from Red Nose Wine on different wines to go with the different courses.
To finish we will have dessert where we will demonstrate how to make sparkling wine jelly, crème anglaise and of course the brandy flamed pudding.
You will get to taste everything and receive a goody bag going home!
Tickets are limited and cost €30, available from Jenny at The Sweetest thing Rathronan 052-6184805 or from Pat at Whelan’s Butchers!
We also have 3 spaces left on Edible Presents on Tuesday 15th and Tuesday 22nd Evening Class.
We will be making delicious presents on these nights including Peppermint/ Orange Creams, Florentines, Biscotti, Vanilla Fudge and an assortment of Chocolate Sweets.
Mid Term for Teenagers - October 09
As always, the price includes lunch & take home everything you bake. Cost €55.00 per day, any two day €100, all four days €180
Tuesday 27th October Pizza Learn to make your own pizza, bread & sausage rolls from scratch.
Wednesday 28th October Cookies Make caramel squares, flapjacks and a selection of iced cut out cookies.
Thursday 29th October Cup Cake Magic Make, bake & decorate a variety of cupcakes with 3 different types of icing.
Friday 30th October Chocolate Work with chocolate making brownies, a chocolate celebration cake and homemade sweets.
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October 2009
Please note that all of the October courses will be repeated soon on Monday/Tuesday evenings (over two evenings) with the exception of Christmas baking - which will take place over four evenings. For dates and details please call Jenny.
Saturday 3rd October Jams Preserves & Chutneys
Make the most of seasonal produce & make raspberry jam, easy lemon curd, chilli relish & spicy apple chutney.
These will make great gifts, and as usual you will have a range of products to take home with you.
Saturday 10th October Winter Soups & Casseroles
Learn the basics of home made soups, to include Mixed Veg and one other soup. One-pot winter casseroles such as an
Irish Hot-Pot, Moroccan Tangine with spicy herb cous cous, and nourishing Beef Stew with Parsley Dumplings.
These are easy dinners for family meals or entertaining.
Saturday 17th October Finger Food & Canapés
Give your finger food the wow factor by making a selection of sweet & savoury finger food,
e.g. Thai fishcakes with spicy chilli relish, German party bread, blinis for a range of toppings & individual tartlets.
Saturday 24th October Party Food
Like to cater for your own parties? Learn to make easy party food such as: Sticky Ribs, Cocktail Sausages with a Chinese Glaze,
Curry for a crowd with Pilau Rice, and your own home made Naan Bread. Finish with a Limoncello and Mascarpone Red Berry Trifle.
Christmas Special over two Saturdays:
31st October and 14th November Christmas Baking (Cost: €160 for the two days)
Prepare and make mincemeat & pastry for mince pies. Prepare, make & bake an 8inch Christmas cake and plum pudding.
Return Saturday 14th and almond paste and decorate your cake.
October 5th & 12th Baking Bread
Learn how to correctly use Yeast as well as correct handling, kneading and fermenting dough. Products include:
Country yeast loaf, Italian Focaccia Bread, Pizzas from scratch, as well as traditional Brown Soda bread and a variety of scones.
October 19th & 26th Soups
Learn the basics of home made soups, to include Mixed Veg and one other soup. One-pot winter casseroles such as an Irish Hot-Pot, Moroccan Tagine with spicy herb couscous, and nourishing Beef Stew with Parsley Dumplings. These are easy dinners for family meals or entertaining.
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7th & 14th September Cake 1 Repeat Course Due to Demand
Course will take place over two evenings from 6.30 - 9.30. Learn to make and bake light delicious cakes, with easy decoration ideas for a
Blow Away sponge, Chocolate Brownies, Berry Muffins, a Lemon celebration cake and cupcakes with swirly vanilla frosting.
Over two evenings, from 6.30 - 9.30. Learn how to make light quick flaky pastry, to use for apple/rhubarb tart, short crust and savoury pastries
for carmelised onion & cheese tartlets, Cornish Pasty plus a restaurant quality Lemon tart.
Saturday 12th September Baking Breads 2
Learn to use fresh yeast as well as a starter pre-dough to make a Country Oatmeal Brown Loaf, Alsasce Flammkuechen,
French Fougasse, Tomato & Fennel Bread.
Saturday 19th September Cake 2
Learn to make a roulade, mini Pavlova, Battenburg Cake, and the German Kirschtorte (Black Forest). You will develop the skill
of splitting a cake into even layers, also chocolate shavings to mask the sides of the gateaux.
Saturday 26th September Pastry 2
Learn rich sweet pastry to use for a Bitter Chocolate Tart, choux pastry for Éclairs and profiteroles, as well as your own all-butter
Puff Pastry (it's easier than you think and tastes amazing!) and make delicious products such as vanilla & coffee slices and palmiers.
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