The most delicious No Bake Cake you ever tasted!

This is my all time favourite version of this traditional Italian dessert. It is time consuming but worth every minute you have to wait for it to be ready!

Tiramisu

 

Ingredients:

3 egg yolks
2 Tbsps of sugar
2 Tbsps of orange flavoured liqueur *(you can use amaretto if you prefer)
2 Tbsps of triple sec
2 Tbsps of Kahlua
1 Tbsps of marsala wine
8 ounces of Italian marscapone cheese *(you can use cream cheese if you prefer)
1 cup of whipping cream
2-4 Tbsps of strong coffee *(you can use espresso)
12-20 ladyfingers *(We used Milano brand)
2 ounces good chocolate (90% cacao), grated


Directions:

Beat egg yolks and sugar until pale yellow. Best to use a food processor if you have one. This will take a few minutes. Slowly whisk in 1 Tbsp of liquer and Marsala wine.
Fold Marscapone cheese into the egg mixture until light and fluffy. Fold in whipped cream gently and set aside.

Combine coffee and remaining liqueur in pie dish or baking dish. Dip ladyfingers in to lightly coat and layer at the bottom of the serving dish (we used a pie dish) and line the sides of the dish with the cookies. DO NOT SOAK THE COOKIES!

Spoon half of the cream mixture over the ladyfingers and sprinkle with chocolate.

Repeat with lady fingers and top with remaining cream mixture.

Complete with the remaining chocolate.

Refridgerate for 4 hours or overnight.  24 hours is ideal as it completely softens the cookie into a cake form.

This delicious dish serves 8 people.

A perfect dish to enjoy outdoors on a hot summer night.

This dish is not overpowered by the artichokes. The flavours blend all together and truly melt in your mouth. Feel free to add a 1lb of scampi, cod or any seafood you choose for extra flavour. The fresh Parmesan really gives the dish the kick it needs. This dish is served best with white wine under the stars.

Fettuccine with Artichokes, Parsley and Parmesan Cheese

without cod

 

with cod and tomatoes

 


Ingredients:

1 can of artichokes, drained and sliced ** not marinated just a can of artichoke hearts**
2 Tbsps of extra virgin olive oil
2 cloves of garlic, peeled
6-8 Tbsps of white wine **we used Sauvignon Blanc from Quail's gate in Kelowna, BC** DO NOT USE COOKING WINE IT IS TOO SALTY!
3 Tbsps of chopped flat Italian parsley
1/2 cup of grated fresh Parmesan cheese ** do not use from a can**
3/4 pound of pasta, fettuccine or spaghetti
a handful of grape tomatoes *optional

Directions:

Heat oil in a heavy skillet over medium heat.  Add garlic and sauté for 1 minute. Add prepared artichoke pieces to the skillet. Sauté until soft and lightly browned, about 5 minutes. Add wine , reduce heat to medium - low, cover and simmer for 5 minutes.  Stir in 1 and 1/2 Tbsps of parsley. Season with salt and pepper to taste.

Meanwhile cook the pasta, in a large pot of boiling lightly salter water until tender but still firm to bite or al dente about 10-12 minutes. Drain pasta in colander and reserve some of the pasta water.

Return pasta to the pot, add artichoke sauce and half the cheese and toss to blend, adding some of the pasta water if dry. Season to taste with salt and pepper.

Transfer to bowl. Sprinkle with the remaining cheese and 1 and 1/2 Tbsps of parsley and serve warm.

We never thought we'd like Anchovies so much!!

We tried this traditional Southern Italian pasta sauce from the region of Campania with some scepticism as we are not anchovy lovers. However, we were pleasantly surprised at how tasty and aromaful this dish was. The fish was really subtle. It was a real fun and easy dish to make. Best served with wine.

Pasta with Puttanesca Sauce

Ingredients:

Salt for the pasta water and to taste for the sauce
4 large tomatoes, peeled, seeded and diced (about 3 cups) * you can also use a large can of Roma  tomatoes.
2 small dried red chillies, minced. * you can also use red chili flakes about 1/2 tsp.
1/4 cup of olive oil
4 cloves of garlic, minced
6 anchovy fillets, rinsed and chopped ( you can also use a tube of anchovy paste use 1/2 tsp to 1 fillet).
1 cup sliced, pitted Kalamata olives
1 pound dried pasta, such as fettuccine
chopped fresh Italian flat parsley
1 Tbsp of Capers

Directions:

Lightly salt the tomatoes and set aside in a colander to drain. Meanwhile, in a skillet over medium heat, warm olive oil.

Add chili peppers and sauté for 1 minute.
Add garlic and sauté for 1 minute.
Add anchovies, drained tomatoes and olives.
Season with salt to taste. Stir well and simmer, uncovered, for 10 minutes.

Meanwhile, bring a large pot filled with water to a rapid boil.
Add the pasta and cook until al dente about 10-12 minutes.

Drain in a colander and toss on a large platter.

Spoon sauce on top, sprinkle with the parsley and serve immediately.

*** A trick to get the skin off the tomatoes is to put them in a pot of boiling water for a minute***

I love Olives and when they are marinated they are even better.

This marinade is so delicious and lasts about one week in the fridge. This marinade is also perfect to pour out and serve with a bit of white Italian bread for dipping. Serve it with some wine and you will think you are in Tuscany. Enjoy this sophisticated and delicious appetizer.

Marinated Olives

 

 

Ingredients:

2 cups of pitted olives(Kalamata if possible), drained and rinsed
1/3 cup of extra virgin olive oil
Grated zest of one orange
10 sprigs of fresh rosemary
2 garlic cloves, peeled and thinly sliced
3 tablespoons of white wine vinegar
1/2 teaspoon of fresh ground pepper

Directions:

Whisk together oil and vinegar. Toss all ingredients together in a bowl and allow to marinate at room temperature for 4-6 hours. Refrigerate for up to 1 week in a sealed glass jar.

My favourite Salad! Perfect for those hot, lazy summer days.

The toasted pine nuts really give this salad an amazing flavour. This warm spinach salad with tantalizing dressing will quickly become one of your favorites!

Warm Spinach and Basil Salad

Dressing

Ingredients:

1 large shallot
2 cloves garlic
1/3 cup well packed basil leaves
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon lemon juice


Salad

Ingredients: 1 bunch of spinach leaves (washed and drained) *I used a pre-washed box*
1/4 cup of basil leaves
1/2 a red pepper, pitted and sliced into 1 inch strips
1-2 Tbsps of toasted pine nuts
1 Tbsp of freshly grated Parmesan cheese (must be fresh)
Pepper to taste


Directions:

Blend the dressing ingredients in a food processor until smooth.
Make sure that the spinach is completely dry , then store in the refrigerator until ready to use.

Place the spinach in a large bowl with the snipped basil leaves and sliced red peppers and toss well.

Place the dressing in a small thick bottomed pot and cook for 5 minutes on medium - low heat and pour over the salad.

Toss quickly and season with black pepper.

Serve on warm plates.

Sprinkle with pine nuts and fresh Parmesan cheese.

Soft Chicken Tacos - A different version of the Soft Bison Tacos!! Equally delicious!

Soft Chicken Tacos

Prep Time: 10 minutes

Marinating Time: 30 minutes

Cook Time : 20 minutes

Ingredients:

2 (6 ounces) boneless skinless
2 Tbsps plus 1 teaspoon of extra virgin olive oil
2 Tbsps fresh lime juice
2 medium garlic cloves, minced
1/4 tsp salt
1/8 tsp freshly ground black pepper

3 medium red bell peppers, cut into thin strips
6 (8-inch) short whole grain tortilla shells (I used Old El Paso Smart Fiesta made with whole grain)
1/4 cup chopped fresh cilantro

Directions:

Arrange chicken breasts snugly in a baking dish. Whisk together 2 Tbsps of the oil, lime juice, garlic, salt and black pepper in a small bowl, pour marinade over chicken and turn to coat. Cover and refrigerate for 30 minutes. Heat a grill or cast iron pan to medium-high. Remove chicken from marinade and grill until cooked through, about 5 minutes. Transfer to a plate, cover loosely, and keep warm. Grill the tortillas for 10 minutes in the oven.  Cut chicken crosswise on the bias to make 24 thin slices, cut slices in half if desires. Arrange tortilla pieces on a service platter. Spoon 1/2 tsp of sour cream onto each tortilla. Divide chicken, peppers, and cilantro among tortillas. Serve warm.

I also added, some chopped Roma tomatoes, cheddar cheese and onions.  It was delicious. 

Makes 8 (4 piece servings)

The quickest, easiest and tastiest flatbread you will ever make

You will not regret making this tasty lime infused dish!

Soft Bison Pita Flatbreads

Prep Time: 10 minutes

Marinating Time: 30 minutes

Cook Time : 20 minutes

Ingredients:

4 (6 ounces) boneless,  bison steak (you can use boneless, skinless chicken or beef if you prefer)
2 Tbsps plus 1 teaspoon of extra virgin olive oil
2 Tbsps fresh lime juice
2 medium garlic cloves, minced
1/4 tsp salt
1/8 tsp freshly ground black pepper

3 medium red bell peppers, cut into thin strips
6 (8-inch) Soft Pita - Kalamata Olives flavour by Flat Oven Bakery Flatbreads
1/4 cup chopped fresh cilantro
Chives for sprinkling on top


Directions:

Arrange bison steaks snugly in a baking dish. Whisk together 2 Tbsps of the oil, lime juice, garlic, salt and black pepper in a small bowl, pour marinade over bison and turn to coat. Cover and refrigerate for 30 minutes. Heat a grill or cast iron pan to medium-high. Remove bison from marinade and grill until cooked through, about 5 minutes. Transfer to a plate, cover loosely, and keep warm. Grill tortillas, in batches, to make pliable, about 30 seconds per side. Cut each olive pita flatbread into quarters.
Cut bison crosswise on the bias to make 24 thin slices, cut slices in half if desires. Arrange tortilla pieces on a service platter. Spoon 1/2 tsp of sour cream onto each olive pita flatbread quarter. Divide bison, peppers , and cilantro and chives among tortillas. Serve warm. Add lime wedges for presentation if you would like.

Makes 8 (4 piece servings)


These are the pita bread I used and highly recommend:

http://www.flatovenbakery.com/assets/featured-product-soft-pita-kalamata-olive.png

A tasty variation on the oatmeal cookie.

Ranger Cookies

Prep Time: 15 minutes
Cook Time: 20 minutes
 
Ingredients:

1/4 cup pecan pieces

1/4 cup 100% all-bran cereal
1/4 cup old fashioned oats
1/4 cup bittersweet chocolate chips
1/4 cup unsweetened flaked coconut
1/2 cup whole wheat pastry flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup trans fat-free margarine
1/4 cup granular sugar substitute
1 large egg
1 tablespoon vanilla extract

Directions:

Heat oven to 375. Lightly coat a baking sheet with cooking spray or line with parchment.

Place pecans on another baking sheet and bake until fragrant and lightly toasted, 6-8 minutes. Remove from oven and set aside to cool briefly. Pulse cooled pecans, bran cereal, oats, chocolate chips, and coconut in a blender or food processor until coarsely ground.

Sift together flour, baking powder, and salt in a medium bowl. In a large bowl, with an electric mixer at high speed, beat margarine, sugar substitute, egg, and vanilla until creamy. With mixer on low, slowly add flour mixture to sugar mixture and beat until incorporated. Stir in pecan mixture.
Drop well rounded tablespoons of batter 2 inches apart onto prepared baking sheet. Bake until tops of cookies appear dry and bottoms are golden, about 10 minutes. Transfer cookies to a wire rack to cool.

Makes 16 cookies.

 Original Recipe from : Arthur Agatston

A truly quick and decadent Strawberry Panna Cotta dessert.

Panna Cotta

Ingredients:

1/2 cup of whole milk
1 package of gelatin
1 1/2 cups of heavy cream (36%)
1 tsp of vanilla extract
3 Tbsps of sugar
1 pinch of salt

Directions:

Pour the milk into a saucepan, sprinkle with gelatin and let stand for 10 minutes. Combine the cream and vanilla. Prepare an ice water bath by combining a tray of ice cubes and 2-3 cups of cold water.
Heat the milk and gelatin over medium heat, stirring constantly until the gelatin dissolves and the temp reaches 135 F about 1 and 1/2 minutes. Off the heat stir in the sugar until dissolved. Stirring constantly slowly add the cream  and vanilla mixture to the milk, then transfer to a bowl and set over the water bath.
Stir until the mixture thickens slightly and the temperature drops to 50 F (10C). Pour into small bowls or wine/martini glasses and cover with plastic wrap and chill until set, at least 2 hours. This makes unmolding unnecessary. After removing from fridge, serve immediately with berry sauce or fresh berries.

Serves 4.

Stawberry Sauce

Ingredients:

8 oz fresh or fresh unsweetened  strawberries
3 Tbsps of sugar

Directions:

Place the fresh or frozen berries in a saucepan, cover and simmer, stirring occasionally
for about 10 minutes.
Add the sugar and cook another 1-2 minutes. (For a smooth sauce puree).

The MOST DELICIOUS prawns we've ever eaten!! Plus the first time we got to Flambe! ;-)

This amazing dish allows you to have a lot of fun while cooking. The sambuca alcohol when flambéed  allows for the most delicious, (mildly licorice infused) and truly the most succulent prawns you will ever taste! 

SAMBUCA PRAWNS

Ingredients:

3 Tbsps extra virgin olive oil
1 Tbsp pressed garlic
1 Tbsp finely chopped shallot
1 lb peeled and deveined prawns (21-24)
3 oz dry white wine
1/4 cup Sambuca alcohol
1/4 cup finely diced and seeded tomatoes
1 Tbsp finely chopped fresh tarragon
1/2 cup butter
12 oz linguine cooked (10 mins to cook)
4 tarragon sprigs

Directions:

In a skillet heat the oil over medium high heat. Add the garlic, shallot and prawns all at once and cook for 1 and 1/2 minutes.

Remove the pan from the heat and add the wine and Sambuca. Return to the heat, warm the liquid and carefully flambe. Shake until the flames subside. Remove the prawns from the pan and keep warm. Add the tomatoes, tarragon, salt and pepper and cook for 1 more minute. Whisk in the butter.  Add the pasta and prawns and toss well. Plate and garnish each with a tarragon sprig.

This Italian white bean soup is delizioso!

ZUPPA DI CAVOLA

Ingredients:

1/2 cup dried cannellini beans (white kidney beans)
2 oz pancetta chopped
2 Tbsps of olive oil
1/2 medium onion chopped
1 small carrot peeled and chopped
1 small stalk celery stopped
1/2 lb savoy cabbage sliced
1 large roma tomato, peeled and chopped
2 cloves of garlic
4 1/2 cups (1L) of chicken or vegetable broth
1 1/2 tsp fresh thyme leaves
salt and pepper to taste
4 slices coarse white Italian bread
parmesan cheese for topping (optional )

Directions:

Soak the beans overnight.  Drain and set aside.
In a medium saucepan over medium heat saute the pancetta in 1 Tbsp of olive oil for about 5 minutes.

Add the onion and continue to cook until translucent , about  5 more minutes.
Add the remaining vegetables and pressed garlic and cook until wilted.
Add the broth, fresh thyme, salt and pepper and beans.

Bring to a boil, reduce heat and simmer, covered until the beans are tender, about 1 1/2 hours.
Toast the bread slices until reasonably dry in a 350F (175C) oven.
Rub the bread slices with the whole garlic clove and place each in a soup bowl.
When the beans are tender taste the soup and adjust seasoning if necessary.
Pour hot soup into the bowls and drizzle with the remaining oil and sprinkle with Parmesan cheese.

Bread Salad with Basil, Tomatoes and Fresh Mozzarella

This is a delicious bread salad.  It's light and refreshing and perfect for summer!!!

Ingredients:

• 3-1/2' slices of ciabatta or other chewy Italian bread
• 4 Tbsp extra virgin olive oil
• salt
• 15 fresh basil leaves
• 1 Tbsp lemon zest
• 1 Tbsp lemon juice
• 2 cups cherry or grape tomatoes, halved
• 1/2 lb small fresh mozzarella balls
• 1/4 red onion, thinly sliced 
• black pepper

Directions:

• Tear the bread 1" pieces, drizzle with 1 Tbsp olive oil, sprinkle with salt, toss together, spread out on a baking sheet and place in a  re-heated 400F oven until golden and crunchy, about 8-10 minutes.  Set aside to cool.
• Blanch the basil and lemon zest in boiling water for about 5 seconds to soften. Drain, place in a blender or food processor with the lemon juice and pulse a few times.
• Slowly add the remaining 3 Tbsp of oil and process until mixture is smooth, scraping down the sides part way through.
• In a bowl toss together the tomatoes, mozzarella and bread cubes with the dressing and let stand 15 - 20 minutes.
• Season with a little salt and pepper to serve.

A healthy version of a classic favourite Italian dessert using Ricotta!

This lovely and delicious cake makes a light, yet rich finish to end any meal.

Tiramisu

Prep Time: 20 min
Cook Time: 1 hr 10 min
Total Time: 1 hr 30 min
Servings: 4

1 can of cooking spray (PAM) to coat pan
6 large egg whites
1/2 tsp of cream of tartar
1 pinch of salt
3/4 tsp of vanilla extract (divided)
1/3 cups of sugar (or sugar substitute for a healthier alternative)
6 Tbsps of whole-wheat pastry flour (divided)
1/2 cup of ricotta cheese
1/2 cup of light whipped dessert topping (or you can use whip cream)
1/4 cup of espresso (divided)
1/2 teaspoon of cocoa powder, unsweetened (divided)
Mint, fresh for garnish (optional) - ( I did not add mint)

1. Heat the oven to 350 degrees F. Lightly coat an 8" by 8" baking pan with cooking spray.

2. In a large bowl, with an electric mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form, about 5 minutes.

3. Add 1/2 teaspoon of the vanilla and beat to combine. Add 1/3 cup of the sugar and beat until stiff peaks form.

4. Sift 2 tablespoons of the flour over beaten egg whites and gently fold to incorporate. Repeat twice with remaining flour until all of the flour is incorporated.

5. Pour batter into the pan and gently smooth the top. Bake, turning once halfway through, until cake is golden and a tester inserted into the center comes out clean, about 20 minutes. Cool completely.

6. In a small bowl, combine ricotta, whipped topping, remaining 2 teaspoons sugar, and remaining 1/4 teaspoon vanilla. Cut cake in half vertically down the middle to make two 4" by 8" pieces. Place the halves on a flat work surface. Drizzle 2 tablespoons of espresso onto each half. Spread half of the ricotta mixture onto one of the halves and dust with half of the cocoa powder.

7. Top with remaining cake half; spread the top with remaining ricotta mixture and dust with remaining cocoa powder. Using a serrated knife gently cut cake crosswise into 4 slices and serve with mint leaves for garnish if using or with whipping cream.


Original recipe created by Arthur Agatston

A delicious yet healthy cake which uses extra virgin olive oil in place of butter!

This delicious, moist and flavorful cake is actually healthy. The fresh lemon flavor makes it perfect for serving on its own or with fresh fruit ( I used blueberries) with a dollop of light whip cream.

Lemon Olive Oil Cake

PREP TIME: 15 minutes
COOK TIME: 25 minutes
Makes 10 servings


1 1/2 cups whole-grain pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, separated
3/4 cup granular sugar substitute (or sugar if you prefer)
1/2 cup 1% or fat-free buttermilk (or 2% milk if you prefer)
1/2 cup extra-virgin olive oil
2 teaspoons lemon extract
1 tablespoon grated lemon zest

Heat oven to 350°F. Lightly coat an 8" springform pan with cooking spray.

Whisk together flour, baking soda, baking powder, and salt in a large bowl; form a well in the center. Beat egg whites with an electric mixer at high speed in a medium bowl until stiff peaks form, about 3 minutes. Beat egg yolks, sugar substitute, buttermilk, oil, lemon extract, and lemon zest in a medium bowl at medium speed until smooth, about 1 minute. Pour egg yolk mixture into the center of the dry ingredients; stir gently until just combined. Gently fold in half of the egg whites, then fold in the remaining egg whites.

Pour batter into pan and bake until edges are lightly browned and a toothpick inserted in the center of the cake comes out clean, 25 to 28 minutes. Let cool in the pan for 5 minutes; remove from the pan and transfer to a wire rack. Cut into wedges and serve warm or at room temperature.

Original recipe created by Arthur Agatston

Greek Cooking

My sister and I were in Greece in 2010 and it was absolutely amazing. We travelled to Athens, Santorini, Mykonos, Rhodes, Crete and Patmos and it was the trip of a lifetime.  The food was also really amazing and nothing compared to it.  After eating out at countless Greek restaurants we decided to make our own Greek dinner.  This was the first of our own cooking lessons and it turned out quite good! We tried a menu from the newspaper and it turned out delicious all finished within 1.5 hours. 

The menu was Greek Salad, Greek Style Grilled Meat Patties, Minty Tzatziki and Lemony Roast Potatoes. 

Greek Salad

Prep time: 20 mins
Cooking time: 0
Makes: 8 servings

Ingredients:

• 1 medium chopped head romaine or head lettuce chopped
• 1/3 English cucumber cubed
• 2 roma tomatoes chopped
• 1 medium green pepper cubed
• 1/2 medium red or yellow onion diced
• 24 to 32 kalamata olives (pitted)
• 1/2 cup feta cheese, broken into small pieces (or buy pre cubed)

Salad Dressing Ingredients:

• 2 tbsp coarsely chopped fresh oregano
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice or wine vinegar 
• salt and pepper to taste

Directions:

• Mix all the salad dressing ingredients in a small bowl and put aside
• Place all the salad ingredients into a large bowl (toss with the salad dressing) prior to serving

Greek-Style Grilled Meat Patties

Prep time: 20 minutes
Cooking time: 6 to 8 minutes
Makes: 8 servings (2 patties each)

Ingredients:

• 1 1/2 lb lean ground beef or lamb
• 1 large egg, beaten
• 1 large garlic clove, minced
• 1/3 cup dried bread crumbs
• 1/3 cup  finely crumbled feta cheese
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• Olive oil for the grill

 Directions:

• In a large bowl place all the ingredients (except the oil), and gently mix the ingredients to combine. With cold wet hands, form the mixture into 1/2 inch to 3/4 inch patties.  Patties can be made early and covered and left in the refrigerator until ready to cook.   
• Preheat the barbecue or grill to medium high.  Oil the grill.  Grill the patties for 3 to 4 minutes per side, or until cooked.  

Lemony Roast Potatoes

Prep time: 15 minutes
Cooking time: 75 minutes
Makes: 8 servings

Ingredients:

• 3/4 cup chicken broth
• 1/4 cup olive oil
• 1 tsp finely grated lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/4 tsp paprika
• 2 garlic cloves, minced
• Salt and freshly ground black pepper to taste
• 2 1/4 lbs. Yukon Gold or other yellow-fleshed potatoes, quartered lengthwise
• 1 tbsp chopped fresh parsley

Directions:

• Preheat oven to 375 F (190 C). Place all ingredients, except potatoes and parsley, in a bowl and whisk to combine. Arrange the potatoes in 9-by-13-in baking dish. Pour the broth mixture evenly over the potatoes. Roast, uncovered, turning and basting the potatoes with pan juices occasionally, for 75 minutes, or until potatoes are golden and tender enough to be easily pierced with the tip of a paring knife. Sprinkle with parsley and serve.

Minty Tzatziki

Preparation time: 10 minutes
Cooking time: None
Makes: 1 3/4 cups (430 mL)

Ingredients:

1⁄2 medium English cucumber
1 1⁄4 cups (310 mL) thick, Greek-style yogurt
2 tbsp (30 mL) chopped fresh mint
1 medium garlic clove, minced
1⁄2 tsp (2.5 mL) finely grated lemon zest
1 tbsp (15 mL) lemon juice
Salt and white pepper to taste
Set a fine sieve over a bowl. Coarsely grate English cucumber into the sieve. Firmly press on the cucumber and squeeze out as much liquid as you can. Discard the liquid in the bowl. Put the drained cucumber in the bowl. Add remaining ingredients and mix to combine. Transfer to a decorative bowl. Cover and refrigerate tzatziki until needed; can be made several hours before needed.

My sister and I have started this blog as a way to showcase the journey of two inexperienced chefs who are learning how to create great, simple and cost effective meals.  We have been to local cooking courses but now in the summer we can't find any cost effective cooking courses so we decided to start our own courses together.  I am also on a journey to develop the skills to qualify as a participant on Come Dine With Me!