Learning about Healthy Eating and new food techniques:
Summerill & Bishop School
Learning about healthy eating and new food techniques with Marcelo at Summerill & Bishop School. The welcoming and warm atmosphere of Summerill & Bishop School is one of most unique experiences which I have enjoyed as well as learned few awesome things. The idea behind the school is not just about food learning, but also an home like feel. If you ever wanted to raise cooking skills and knowledge of healthy and yet tasty food this place is one of the best picks in London. If you are a person which likes to invite friends and family I would recommend such cooking lesson, as the presentation and usefulness of simple tips and recipes will be a great show off for any guest at your house. You can adjust your diet to the ingredients Marcelo will introduce to you as well as pick vegetarian or meat version.
The cooking lesson is also a great place to bond with your work team,friends and to network with people who have similar food interests. I assure you, the day will make you feel, look and learn to be a food pro. I have learned a lot about food preparation and how to limit ingredients to get the best possible taste, recommended 5 different ingredients. Although it was an event with the Bluebella team that I work with it was very useful event to gain better understanding about healthy and very tasteful full of flavor food. Not only the recipes were simple and really scrumptious they also looked beautiful.
Great and Simple Recipes:
Salad with Quinoa, Roasted Vegetable (Beetroot and Pumpkin) Goat Cheese and Chicken
Served with Pomegranate Dressing - recipe below
2 chicken breasts poached and sliced
200g cooked quinoa
500g pumpkin (chopped and roasted in over 180C
for 15 minutes with tablespoon of olive oil)
200g of beetroot pre-cooked (chopped and roasted in the over 180C)
for 10 min with a tablespoon of balsamic vinegar)
200g soft goat cheese
50g pumpkin seeds
Salt and pepper
Combine the quinoa, the roasted vegetables and the rocket in a bowl and mix.
In a large serving bowl mix the salad leaves with the chicken, the pieces of goat cheese
and the pumpkin seeds, toss it all in the dressing.
100g pomegranate seeds
100ml olive oil
50ml white vinegar
Salt and pepper
Combine all the ingredients together, season with salt and pepper.
The recipe is simple yet tasteful and very beautiful in a bowl. Great for balanced diet, parties, dinners and any events where you would like to astonish your guest. Layer each ingredient on top of each other so when you pick it up you and your guest can enjoy all of the products.
Chicory leaves & walnut pesto
1 packet of chicory leaves
100g grated Parmesan
4tpsp of olive oil
1 clove of garlic
Half a bunch of basil leaves
Sal and Pepper
In a mortar, grind the walnuts and garlic together with the basil leaves. Crush until it becomes a crunchy paste. Add the olive oil, parmesan, salt and pepper, and mix.
Place the chicory leaves on a decorative plate
and serve with 1 spoonful of the walnut pesto placed on the top.
Non Baked Apple Crumble
2 grated Granny Smith or Bramley apples
100g apple puree
1 vanilla pod
1/2 packet of ginger or digestive biscuits - crushed
20g toasted almonds
100g ground almonds
50ml melted butter
2tbsp of brown sugar or moscavado sugar
Mix the apple puree & grated apple together. Scrape the seed from vanilla pod and add to the apple mixture. Put into the individual glasses, filling the bottom third.
In a bowl combine the crushed biscuit, ground almonds, sugar, a splash of cognac and melted butter, to make a crumble. Cover the apple mixture in the glass with the crumble.
Serve with Creme Anlaise - recipe below
1/ Vanilla pod
2 eggs yolks
100ml double cream
1 tspn cornflour
In a saucepan bring the milk and cream to boiling point.
In a separate bowl beat the eggs yolks,
sugar and vanilla seeds (scraped from the pod) together, then add the cornflour.
Slowly add the cold ingredients to the hot milk mixture, return to the heat and simmer
until it starts to thicken, take off the heat and let it cool down before serving.
Really yummy to wrap up the evening, not too sweet yet satisfying and pretty healthy like for the desert.
Check Summerill & Bishop website and social media sites for more informations about the classes and the shop.
Marcelo is leading our weekly schedule of local, seasonal cooking classes and is also coordinating a curriculum filled with exciting in-the-know experts on everything from viticulture, to flower arranging, table decor and more.
On Tuesdays and Thursdays throughout the day, Marcelo will be teaching food prep courses with a healthy tone, based around local, seasonal ingredients and popular dishes and cuisines.
We offer a range of class times, listed below:
10:00 - 11:30 am
1:30 - 3:00 pm
10:00 - 11:30 am
1:30 - 3:00 pm
7:00 - 8:30 pm
All our classes require booking, with a maximum of 10 people per class.
Prices from £70 per class.
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