Masterclass - 4 Week Vegan Festive Feast with Bruna Oliveira (Create the perfect party spread and homemade gifts)

4 Week Vegan Festive Feast with Bruna Oliveira (Create the perfect party spread and homemade gifts)

Date and Time

16/11/2018 6:30pm - 07/12/2018 9:00pm

Cost

£220 (£190 Concessions)

Location

Made In Hackney
Food For All Basement
3 Cazenove Road
London
N16 6PA
UK

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The Event

"I'll show you how to make artisanal nut cheeses, fermented chutneys, festive kombucha; delicious crackers and tasty gluten free mince pies. Perfect for your festive dinner party or homemade gifts!"

Bruna Oliveira, Naturopathic Chef

This 4 week intensive course will include:

  • Learn how to make artisanal nut cheeses including chèvre, camembert, cheddar and mozzarella
    Make health boosting festive drinks such as spiced mocktails and a second ferment kombucha
  • How to make a tangy fermented fruit chutney - perfect for the cheese board or gifts
  • How to make naturally fermented kimchi and sauerkraut
  • Create delicious buckwheat & turmeric thins and oat & seed crackers
  • Make tasty spiced gluten-free, vegan mince pies
  • Recipe handouts and lots of delicious tastings

Throughout each class, there will be lots of tastings and you will take home all the items you create. In the final week, Bruna will bring in a selection of cheeses, chutneys, nibbles and drinks from previous weeks to celebrate the end of the course. 

Week 1: You will learn to make ferments that can be paired with cheese & crackers, or can be given as gifts

  • Sauerkraut
  • Kimchi
  • Fermented chutney

NB: please bring in 3 medium Kilner style jars (air-tight)

Week 2: You will learn how to make artisanal fermented cheeses for that ultimate cheese board

  • Christmas Cranberry Cheese Ball
  • Mulled wine swirl Chevre
  • Almond curry Cheese

Week 3: You will learn how to make a 2nd fermentation for your Kombucha giving it a strong and carbonated feel, as well as non-fermented cheeses

  • Kombucha infused with berries and spices
  • Cheddar Style cheese
  • French Camembert Style
  • Wine infused Mozzarella.

NB: please bring in an air-tight  container to take home the kombucha scoby

Week 4: You will learn to create artisanal crackers and mince pies to serve with your cheese board, and make a mocktail spiced kombucha

  • Oat & seed crackers
  • Buckwheat & turmeric thins
  • Mince pies (gluten-free and vegan)

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Bruna Oliveira graduated in physiotherapy in Brazil before moving to London in 2008, where she studied Naturopathy and Naturopathic Nutrition at CNM London, in order to pursue her passion for healthy and natural living. Bruna is an accomplished naturopathic chef who loves creating delicious recipes with the aim of inspiring people to make positive changes to their diet.

Dates: Fridays 16/23/30 Nov and 7 Dec 2018  6.30-9pm

Fee*: £220 (£190 Concession**)

* This fee is used to fund our programme of free courses to vulnerable and low-income community groups. By attending a Made In Hackney masterclass you get a great day of learning AND you’re providing our charity with essential funds for us to continue our work with vulnerable community groups.

** Concessionary rate available for students, pensioners, unemployed and low waged

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

For information: info@madeinhackney.org / 020 8442 4266. Regretfully, the kitchen is not wheelchair accessible.

ALLERGEN ALERT 

Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.