This quick and easy pasta sauce is to be used with freshly cooked or reheated pasta. The sauce itself is not great for precooking and reheating. If you use this version for a risotto, omit the butter garlic and cream from this recipe. Just whip...
My husband Walter is everyone’s favourite chef! ( that I know ) I am sure many would love to live in our household for that reason alone. Our Ferrari is our food! We invest in our health with good food and healthy eating every time...
Small fish hand pies or larger pies make a wonderful snack or main meal for the family. The pies are great hot but are nice cold too. Once baked they will last in the fridge for up to a week and can be reheated. They...
Coming home after a long working day, opening the oven door and pulling out a sensational meal that creates no dirty dishes, makes the best leftovers. It is also cheap and is easily done with the simple method of slow cooking. Slow cooking is braising and...
French Onion Soup is a tradition one can enjoy in any season. Enjoy this recipe as a hearty meal in Winter or in the warmer months on a visit to sunny Europe! The following recipe serves four people. Preparation Time: 15 minutes Completion Time: 40 minutes Special...
This recipe is a great summer entree which thrives from the quality of the ingredients. Another one of Walters recipes from his Signature Dishes class to share with you today! Ingredients (2 serves) 40 little white anchovies (the original recipe uses fresh and raw anchovies) 2 medium sized...
This recipe of Walters is good for Autumn time using seasonal vegetables like Jeruslam Architchoke and fennel to accompany a roasted rack of lamb. The dried fruit condiment adds a delicate sweetness and chewiness to compliment this fabulous dish. Ingredients for the lamb 1 lamb rack fat cap...
This recipe is from Walters class- "Signature Dishes from the best restaurants around the world." Every famous restaurant has its own unique signature dish. All the dishes are designed so you can recreate them in your own home kitchen with ease. Surprise your guests at your...
A recipe for the Molecular Gastronomy Class: This mango coconut foam soup is rich, airy and just a bit spicy. Since it’s culinary foam instead of a traditional liquid soup, the texture is different than what many people will expect, which adds a new dimension to...
A perfect summer dish!This recipe is a real winner! It is simple, easy and bursts with fresh flavours. You can replace the salmon with any other fish or even smoked salmon (which gives it some real extra flavour). You can also replace the penne with...
Traditionally French! This is the most delicious chocolate soufflé! It is very easy to do and does not collapse easily. You can pre-make all the components of the dessert well ahead of time. What you cannot do is the whisking of the egg white, this you will have...
This is a traditional dessert, which we share with you in one of our best selling 6-hour hands-on Traditional French cooking classes. This dessert is easy to prepare, satisfying your desire for sweetness but also delivering good nutrition; Pineapple is rich in vitamin C and an enzyme called Bromelain....
This ultimate version of the bistro classic by Walter Trupp is made with homemade beef broth, caramelized onions and sage. You can cook this dish and many more yummy recipes in The Ultimate French Bistro Cooking Class on the 23 of July from 9 am to 3...
Who loves chicken satay skewers?! If you have travelled in parts of Asia such as Malaysia, Singapore, Thailand and The Philippines, you will be familiar with the delicious simplicity of chicken satay skewers! These South East Asian delights are no doubt eaten by the bucket load by...