Domestic Cooking Course
Picture: Danielle Postma
Danielle Postma is the creative force behind Moemas Cooking Classes.
Her passion is people and teaching people how to cook delicious and interesting meals has always been one of her greatest joys. She has created a wonderful selection of courses that will inspire, teach and enjoy people from all walks of life. Creating fabulousness and joy in Johannesburg.
Week 1
Basic kitchen skills – sharp knives, clean boards, fridge, and freezer management- this will be constantly observed and overseen.
Soup – the appreciation for long, slow release of flavours from fresh vegetables, but also the intensifying of flavours by roasting them first (i.e. Using up leftovers).
Quick breads to have alongside the soups or to have available.
Muffin mix, a healthy bran mix, to keep in the fridge for a month and bake as and when.
Week 2
Jointing and roasting chicken, including a traybake menu – meal in one.
Tuna and pasta bake.
Tomato and pomegranate salad.
Baby carrot salad with yoghurt and fresh herbs.
Week 3
Pastry knowledge, sweet and savoury.
Open fruit tart with seasonal fruit with vanilla, cardoman and star anise cream.
Savoury tart with all the options of various fillings with green salad with Dijon dressing.
Week 4
Chicken and coconut curry with butternut and baby spinach.
Lemon and cinnamon rice with curry leaves.
Confit tomato rice.
Sambals and poppadoms.
Week 5
Slow cooked lamb with pitas and all the trimmings for a family feast.
Honey and thyme cheesecake, unbaked, simple, and delicious.
Mint lemonade with rose water.
Week 6
Falafels, humus, babaganoush, pickled cabbage and tstatsiki.
Char-grilling meat (chicken, lamb, beef).
Homemade pita breads (recovering) and yoghurt flatbread.
Week 7
Ice cream, including a ridiculously delicious espresso(optional) and chocolate meringue parfait including a whiskey(optional) caramel sauce.
Chocolate brownies.
Meringues and lemon meringue tarts (understanding egg whites).
Week 8
Ice cream, including a ridiculously delicious espresso(optional) and chocolate meringue parfait including a whiskey(optional) caramel sauce.
Chocolate brownies
Meringues and lemon meringue tarts (understanding egg whites).
Week 9
Savoury roulade with either a smoked salmon and cream cheese filling or a roast vegetable and pesto cream cheese filling.
Sweet roulade – meringue and sponge options with all the various fillings.
Week 10
Salmon, char-grilled and served with a celery, sultana and green olive salsa.
Roast aubergine with buttermilk and pomegranate seeds.
Blanched broccoli with orange zest and roast hazelnuts.
New potato salad with lemon and fresh herbs.