Tiramisu Ingredients 300ml strong coffee 80ml Frangelico 2 tbsp. caster sugar 150g mascarpone 400ml double cream 2 tspn. vanilla extract 16 Savoiardi biscuits Cocoa powder Grated chocolate Method Whisk together the sugar, mascarpone and vanilla extract. Add the double cream and then whisk into the mascarpone mix. Whip the mix to thicken so that it […]

Plaice Goujons & Tartare Sauce

Plaice Goujons Ingredients Plaice fillets Self raising flour Eggs Breadcrumbs Salt & pepper Method Cut the skinless plaice fillets into goujons. Season the flour with salt and pepper. Pass the goujons through the flour, then the beaten egg, then the breadcrumbs. Roll the goujons on the work surface to set a nice rounded shape (see […]

A Taste Buds Treat

Demo & Dine Event When: Sat 25th March, 2017 Time: 6.30pm to 9.30pm Where: Ashburton Cookery School Price: £39 per person Booking: Tel: 01364 652784 or Click Here to Book Online Our Demo and Dine Evenings have been very well received since their introduction just before the Christmas break. This monthly event features a new […]

Recipe: Roast Duck Breast with Layered Braised Leg Pomme Anna.

Here at Ashburton Cookery School, we are always updating our courses.  Whilst it’s great to keep the dishes fresh and interesting, it does invariably mean that wonderful recipes fall into the archives, not to be seen again. So in the interest of keeping them alive, we will from time to time share an old favourite with […]

Warm, Dark Chocolate Mousse. Perfect for Valentine’s Day.

If you’re cooking for someone special this Valentine’s Day, we have the perfect indulgence for you. This easy to follow recipe is certain to gain you some culinary kudos. We use Valrhona Dark Chocolate in our ingredients, and this recipe will make ten servings.   You will need… • 300g Dark Chocolate • 75g Butter […]

Exciting New Fish and Seafood Menu

We are very pleased to introduce our new, updated Fish and Seafood Plus menu.  On this in-depth two-day course, you will learn the secrets to everything from selecting the best fish, to preparing it (including scaling, gutting and filleting), cooking and finally, serving. Due to our location, not far from the historic and busy fishing […]