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Day 3 – Savoury Then Sweet

Yesterday was a full day of cooking. In the morning our menu was a Warm Goats Cheese & Honey Salad to start, followed by Baked Salmon with Mustard Sauce on Wilted Spinach, finished with a Plum & Blackberry Cobbler. In the afternoon class we made an Orange Wholewheat Cake and Scones. Read the rest of this entry