The Bakewell tart has been voted the nation’s favourite baked treat, with over a quarter of people naming it their number one dessertRead More
It was my husbands birthday over the weekend and I was racking my brains over what to get him.Read More
We offer Artisan bread making classes and lessons for you in your own home, one-to-one tuition avalible.Read More
What a great way to spend your afternoon ! You have all seen the baking programes on TV, now its your turn, try it for yourself....Read More
Childrens cookery in sussex, birthday bash ! The girls made pizza dough, three different toppings, chocolate truffles and apple danish..
Some lessons this week around Middlesex and Surrey
We met up with Simon in Staines for a full days seafood cookery lesson within this lesson, we prepared ,made and presented five types of fish dishesRead More
Each afternoon at 1.45 last week, Radio 4 gave tips for anyone thinking of opening a chippie. This might seem a strange ambition to encourage on our most middle-class radio station, but as we learn from a book to be published later this month, Fish and Chips:Read More
I had a lovely day with Martin on his beginners seafood cookery lesson in Surrey this week, Back to see him again this month for his next lesson on meat. We decided on a steamed mixed seafood platter using local sussex fish with ginger, chillies, coriander, limes, finished off with a ginger, honey and soya dressing, it tasted amazing!Read More
My wife and I enjoy our food so I was really pleased to be given Gift vouchers for “Create your own Menu” day with Beurre Blanc by friends for my 60th birthdayRead More
Fruit juices marketed at children as being healthy can contain as much sugar as a glass of Coca-Cola, according to a new study.Read More
Organic and agroecological farming methods typically build healthier soils, produce less pollution, and protect ecosystems better than conventional cultivation methods. However, scientists have only recently discovered that organic products are also better for eaters.Read More
Serve with coconut potato salad
2 tbsp white pepper
1 tsp salt
Small handful coriander stalks, finely chopped
The zest of 2 limes
oriander leaves, samphire and lime juice to serve
500g peeled tiger prawns, threaded on bamboo skewers
Unfortunately, as delicious as these two dietary staples undoubtedly are, they are neither nutritious nor cheap. And with money tighter than ever before for the Great British Student, it might not be such a bad idea for the old overdraft if you started diversifying your desgustational repertoire - by which I mean 'eat something else'.Read More
This southern Italian salad usually uses capocollo or sopressata but coppa di parma (cured pork shoulder) is easier to get hold of. If you can't find it, any good quality Italian salami will do – except the bright pink one!Read More
Britain is to enjoy its first taste of spring this weekend with the arrival of Mediterranean temperatures and the first batch of home-grown strawberries.
Forecasters said the country will be hotter than Barcelona while supermarkets were racing to stock their shelves with the first English strawberries of the season.Read More
Making these delicate macarons can become seriously addictive – there is no end to the colour and flavour varieties you can create. Use food colouring pastes rather than the liquid variety; a small pot will colour hundreds of macarons and the selection of colours now available is vast (Sugarflair paste colours are £1.99 for 25g from janeasher.com). Sandwich them with any number of fillings to match the colours – lemon curd, jam, buttercream or ganache are all perfect.Read More
Chefs agree that a perfect creme brulee should have a creamy, soft, custard filling with crisply caramelised sugar on top. How this is achieved is more contentious. Purists, including Weekend's food columnist Tamasin Day-Lewis, insist that a proper crème brûlée should never see the inside of an oven, but some of the most respected chefs, including Gordon Ramsay, bake theirs.Read More
The sky is clear and the sea calm as the Libby Lou sails out of Brighton marina with the sunrise. Skipper Steve Eason steers his 10-metre day boat out to where he laid eight 500-metre-long nets the day before, a mile off the Sussex coast. He is after slip sole, a smaller fish than Dover sole – its size means it is unsuitable for the UK market so it is exported to France and Holland. It has been a big tide and he is not optimistic. I'm just hoping that we catch something that will be of interest to a local restaurant as I try to follow one fish from sea to plateRead More
People say that Italy has a conservative food culture and, in a way, this is true. Compared with London, Rome has few ethnic restaurants. Then again, you can afford to be a bit unadventurous when you are blessed with a cuisine as inventive and varied as that of Italy.Read More
The name says it all really. This fab, award-winning shop – with an equally great little café squeezed in at the back – specializes in local produce from Sussex, and was named one of the best food shops in the south in The Observer’s 2013 Food Awards.Read More
Congratulations to Angela Stapleton of Worthing, who received a complimentary home cookery lesson, courtesy of Beurre Blanc Cookery School – a new business which teaches cookery in your own home.
She was also presented with a bottle of bubbly and a Beurre Blanc cookery apron by the Mayor of Worthing, Bob Smytherman, who also took part in the lesson to show his continued support of Small Businesses in Worthing.Read More
Can you make mayonnaise without eggs or meat without killing? Tech firms and investors believe they can transform food the way Apple changed phonesRead More
They say the best way to a mans heart is through his stomach and there are many woman who feel the same way. Beurre Blanc Cookery School might just have the solution, a fun and eduacational cookery lesson with your partner without having to leave the house. A professional chef brings the ingredients and equipment (so you dont have to go to the supermarket or wash up) and transforms your kitchen in to a mini cookery school within minutes.Read More
We’ve surely done with fasting and food penance, now that January’s over. It’s time for us to loosen our belts and tuck into a bit of old-fashioned stodge. And by stodge I mean glorious, luxurious, rich, heavy, sticky, proper British puddings. There is nothing more happy-making, and I love them all: Sussex pond, spotted dick, crumbles, steamed puds and pies. Great stodgy puddings, such as jam roly poly, often involve suet and I urge you to use the real stuff rather than the vegetable equivalent. Vegetable suet is to the beef version as margarine is to butter: pale, miserable and tasteless compared to the rich, meaty fat taken from around the kidneys of beef cattle. Using the real thing improves the desired stodge factor no end, adding a wonderful rich flakiness to the dough that cannot be achieved by butter or veggie suet.Read More
A poll of 1,000 adults found a third of UK adults regularly turn to basic pasta for their evening meal.
We may claim to be a nation of foodies, but a quarter of Britons admit they tuck into cereal for dinner at least once a week while just over a fifth rely on the contents of the biscuit tin for sustenance, new research reveals.
Despite the huge popularity of TV cookery shows and celebrity cookbooks, almost half of British adults have just a handful of meals that they rely on in the week, with a third regularly turning to basic pasta for their evening meal.
Congratulations to Angela Stapleton. She was randomly selected from our Facebook fans to win a FREE one-to-one lesson with Beurre-Blanc home cookery school.
Become a fan of Beurre-Blanc on Facebook here.
For further details about our cookery lessons please contact us at email@example.comRead More