Fan mail Fan mail !!!

Got this from Eric and his wife Christabelle who took a class with us last year…

Hi Riddhi,
Thanks for such a great class, and for taking the time to hold such a fun and hands on class. I enjoyed all the things that we made, but my favourite was the carrot soup, the pesto really took it to a whole new level. I would never have thought of pairing the pesto with carrot soup. I will definitely make it sometime soon.
Thanks once again for sharing your passion for cooking with us, I hope to attend another class soon.
Regards,
Christabelle and Eric

Got this from our friends Margaret Ann and John!! A newly engaged couple who cooked with us this past Sunday…

Testimony from Margaret Ann & John:

Riddhi’s cooking class exceeded our expectations! It was casual, fun, interactive and extremely informative. Riddhi has a passion for cooking, different cultures and people, which was evident in her presentation. John and I had wonderful time. Our favorite dish was the Lemongrass shrimp skewers. I would highly recommend this class to anyone who is looking to meet new people, learn how to cook and have a good time!

Cocktails Galore !!

Pear and mint Spritzer

To Serve 1
2-3 leaves of fresh mint
1 Tsp Sugar
2 Oz. Of Pear juice
Chilled Prosecco
In a tall glass, mash the sugar and the mint with a muddler or the back of a spoon. This will release the mint oil and juices. Add the Pear juice and stir. Top off with some chilled Prosecco.. (about 2-3 Oz).
Garnish with a mint leaf and serve !
Mango Basil delight
To Serve 1
2-3 leaves of fresh Basil or 1 Tsp of Basil paste
(1 Tsp Sugar if using fresh basil)
2 Oz. Of Mango juice
2 Oz of Coconut rum
Splash of Triple sec (1/2 an Oz)
Fill a shaker halfway with ice. Mash the sugar and the basil with a muddler or the back of a spoon in a tall glass. Add the coconut rum and the triple sec. Add the mango juice and pour the mixture into the shaker. Shake shake shake. Strain into a fancy martini glass.
Garnish with a Basil leaf and serve !
Spicy Peach cobbler
To Serve 1
2 Oz of Spicy Rum
Splash of Peach schnapps (1/2 an Oz)
2 – 3 Oz. Of Peach juice
Dash of cinnamon
Dash of Nutmeg
For the rim of the glass
Simple syrup – 1 Tbsp (Equal parts of sugar and water, brought to a boil and then simmered till thick)
Compound sugar
Brown sugar – 1 Tbsp
Cinnamon – pinch
Fill a shaker halfway with ice. Pour all the ingredients into the shaker. Shake shake shake. Coat the rim of a lowball glass with the sugar syrup first and then with the compound sugar. Repeat till fully coated. Strain the cocktail into the sugar coated rim glass.
Garnish with a cinnamon stick and serve !
Good morning Ruby
To Serve 1
1-2 Oz of Tequila
Splash of Orange juice (1/2 an Oz)
2 – 3 Oz. Of Ruby grapefruit juice
Rosemary Simple syrup – 1-2 Tbsp (Equal parts of sugar and water, brought to a boil with a sprig of rosemary and then simmered till thick.)
Club Soda, chilled(optional)
Fill a shaker halfway with ice. Pour all the ingredients into the shaker. Shake shake shake. Strain the cocktail into a lowball glass. (If using club soda, use a highball glass. Top off the cocktail with about an ounce or two of club soda. )
Garnish with a Rosemary sprig and serve !
                              

Come cook with me !!

Wow, where has the time flown ?? I know I have been MIA from the blog but in my defense, I have been very active on Facebook. For all the folks who look at this blog, please find our permanent home on Facebook. Please search for “Freaky Curry” and “like” it to get updates.

We have had a series of cooking classes since February.. Please see pics below. I will be posting recipes soon from all the classes… Enjoy !

Breakfast in Bed.

Ladies night !! What a blast we had with these sexy ladies.. We mixed some cocktails and made some cool appetizers !!
Here’s the menu:
Pear Granate spritzer

Served with cherry tomatoes stuffed with curried crabmeat

Mango Basil delight
Served with Shrimp and lemongrass skewers

Spicy Peach cobbler
Served with spice rubbed beef kabobs

Good morning Ruby
Served with scallion cheese and lox phyllo cups

Then we did cocktails and appetizers but this time we let the men in too 🙂

Here’s the menu:

Pear and mint Spritzer
Served with cherry tomatoes stuffed with curried crabmeat

Mango Basil delight
Served with Shrimp and lemongrass skewers
Spicy Peach cobbler
Served with Caramelized onions and fig tarts topped with brie

Good morning Ruby
Served with scallion cheese and lox phyllo cups

We also had a random cooking session somewhere in between.. We made a delicious Bella and chard soup with pan fried prosciutto and a pan seared chicken with an olive sauce.  We also mixed a delicious Kiwi Ginger melon cocktail along with a few others..