Greek flatbreads

Thank you to everyone who came along to our Greek Supper night in the woods at the weekend. We had SO much fun and want to do it all again! For those of you who couldn't make it, we thought we'd share the recipe for the Greek flatbreads that Regan made in her cooking demonstration - as well as a few pics from the evening. They're easy to make, tasty, and only use a few simple ingredients. Give them a go and be sure to share a pic of your finished breads with us on our Facebook page. Ingredients: 175g self-raising flour 175g natural yoghurt half a teaspoon baking powder sea salt - makes around 4 flatbreads - Method: Take a mixing bowl, and weigh out the flour and salt. In a mixing bowl, add a

Pineapple tart tatin

Thank you to everyone who attended our fabulous Parisian supper at the lovely Parc Franglaises in Beckenham last month. We loved meeting so many new people and hope you enjoyed the night? Thanks again to our sponsors Picture Partnerships for providing the after dinner coffees and macarons (how good were they?!), and don't forget to quote 'The Cooking Shed' to receive a half price studio photoshoot session. As promised, here's the recipe for the deliciously simple pineapple tart tatin that Regan demonstrated on the night. We hope to see you again very soon on our next private supper nights at The Chancery in Beckenham, where Regan (winner of BBC1's 'Yes Chef!' 2016), and Jane Beedle (2016 GBB

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