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Happy Delicious New Year! 

It is still time to wish you all a very tasteful year, full of unexpected adventures, sparkling encounters and unforgettable feasts. 
I am not a big fan of New Year resolutions but the only one I have made so far is to send you some regular Cook and Speak news, so here we are with this first newsletter. 
I would love to hear your thoughts about it!

What's on?

I have worked on a class timetable for the next 3 months.
Saturdays and Sundays are meant for brunches so bring your friends and family and come to play with flavours and senses. 

In our lunch classes, in January we will talk about how to go food shopping like a French while in February we will embark on a virtual food tour in Paris. Be prepared to learn all about cheese in March.

If you prefer dinner classes, how about learning the codes of a dinner à la française in January? February will be for sharing childhood food memories. I bet you'll have a lot to share! Join the March dinners to talk about and cook like a chef.

If you cannot make those dates, I can add or adapt dates, themes and menus. Just keep in mind that we need a minimum of 3 participants to run a class. 
Book now!
The challenge of sourcing sustainably
 
As you will have noticed, fruits and vegetables are the heroes of Cook and Speak recipes. As a child, I used to join my mother to go shopping at the market in Toulon. I miss that a lot in London.

Vegetable boxes are the best alternative. I have tried a few and have opted for the ones which source as local as possible, ensure a fair price to the producer, minimize food waste and plastic use, treat animal welfare seriously and most importantly offer fresh and tasty products (if possible chemical free). So the winners are:
1. Farmdrop for fruits, vegetables, dairy, fish, bread and other kitchen staples because they have a wide range of organic.
2. Oddbox for fruits and vegetables - to tackle food waste and support growers and because it is the best value for money. Oddbox asked me to create a recipe with their produce, which you can find here. I also played around with my last box and put together 7 days of recipes that I will share with all January Cook and Speak participants. The recipe below is one of them, have a go at making it!
3. Minicrops for herbs and edible flowers - to support city farming, their packaging their packaging is compostable and because they are so beautiful.
January Recipe: Sweet Potatoes Spring Rolls
 
It is this time of year that we need something light but filling so I will most probably make these on a weekly basis changing the filling depending on what I have in my fruits and veggies box. I then decorate them with edible flowers. You can try a sweet version with fruits and a coulis.
It is an adaptation of a recipe from Angèle Ferreux-Maeght and you can watch her preparing them or read the rouleaux de printemps recipe...in French for you to practice!
If you make them, please share your pictures on Instagram using #cookandspeak. I would love to see them!
January wishlist
 
In London: I have heard good things about the Victoria Market Hall so this will be my next girlfriends lunch. I will celebrate Kings and Queens month with a "galette des rois" from Orée and will hesitate to buy another very tempting cookbook called Fêtes Végétales.
I will  end the month taking part in the  
Night of Ideas à l'Institut Français. 
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Our mailing address is:
cecile@cookandspeak.com
 






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Cook and Speak · 24 Hesper Mews · London, SW50HH · United Kingdom

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