Online Cooking School Forum

Franck Dangereux

Penelope Paddick | 27 Aug 2014 in Cooking School

I have enjoyed all your courses so far, and learnt loads. All your course presenters are great, but I found the French Classics course the most valuable and fun...

How do i use my vouchers?

Banting and Paleo

Renier van Schalkwyk | 26 Aug 2014 in Cooking School

No problem. I just think you guys should totally get a Paleo or Banting course together. Something that shows us how to do the more difficult things like Banting...

I recently received some silicone cake and biscuit moulds as a present. One is a Madelein. Do you bake them as long as in the tin mould and do I put the silicone...

Hi there, In your recipe for 'baked camembert' the display image is shown in black slate cheeseboard and ramekin. It is truly stunning and will love to find out...

Ingredients Substitutes

Zarina Seedat | 19 Aug 2014 in Recipes (Category closed)

Hi, I would very much like to try your cheddar loaf recipe but minus the beer (and pancetta) Can I bake this without the beer? Could I use yeast perhaps??? Will...

I was not concentrating and tried chopping something in the mini bowl , I have worn down the locks on all 3 bowls !!!! Does anyone have any old bowls to sell or...

I am in the market for a cake/bread/pasta dough mixing device. I already own a Bamix hand blender and it works wonderfully for making salsas, salad dressings,...

What a great company to deal with! Great products, Super fast delivery and the packaging is just amazing! You can reuse the box and the hand written card inside...

I have had my Sharpening Steel for about 3 years and the grooves have slowly faded over the years. Is this meant to happen? Should I buy a new sharpening steel...