If you want to wow your friends and family or if you enjoy a little bit more of a challenge in the kitchen, this is the course for you. With tips on presentation and garnishing and delicious mains, such as my delicious Encrusted Rack of Lamb with Plum Salsa; Five Spiced Seared Duck with a Honey Raspberry Sauce (Yum), I’ve tips too for cooking fish – there is a delicious Haddock with Asparagus and Prosciutto recipe here. And don’t forget the individual Guinness Sticky Toffee Puddings and my rich Mini Chocolate Pots and a very moreish Yoghurt Panna Cotta with Blackberry Compote, Almond, Lemon and Rosemary Heart Biscuits– All with prep, cooking and baking information and guidelines.
So, let’s Cook with Curiosity with me, Catherine Fulvio
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I would encourage you to start at the beginning and take each recipe one by one. At the end of each recipe, make some notes with regards to how you did. What was your feedback on the recipe?
We all have different tastes, maybe you added more sweetness into the dish or maybe you added more seasoning, or changed some ingredients to suit your tastes. I would encourage you to make notes to this effect so that when you are repeating the recipe you have a perfect recipe for your taste.
And do share photographs of your finished dish, tag me Catherine Fulvio and don’t forget to use the hashtag #CatherineFulvioOnlineCooking and #cookwithcuriosity
Do you have any questions, need support?
You will find lots of tips to company each recipe both on the recipe sheet and in the audio.
If you have any specific questions, complete the “Ask one of our tutors” form and we will get back to you.