brosh   cookery lessons            Be inspired. Learn to cook the brosh way – improved kitchen mentality and enjoyment leads to amazing results.   Run by, Brosh chef Raviv Hadad   Class two Brosh pastries   You will make 4 Middle Eastern pastries including the perfect baklawa.  Classes will include a short introduction, coffee and light refreshments followed by a hands on workshop. We will use a variety of cooking techniques for ease and improved results in your general day to day cooking, along with great food that you have cooked to take home.     For groups of 6-10 at £95 per person (or ask to be put on the waiting list) Day classes - run from 10am until 2pm Mondays to Saturdays Evening classes – run from 5pm until 9 pm Mondays and Tuesdays To arrange a class call us on 01242 227277                          

 

brosh  

cookery lessons

 

        

Be inspired. Learn to cook the brosh way – improved kitchen mentality and enjoyment leads to amazing results.

 

Run by, Brosh chef Raviv Hadad

 

Class two

Brosh pastries

 

You will make 4 Middle Eastern pastries including the perfect baklawa. 

Classes will include a short introduction, coffee and light refreshments followed by a hands on workshop. We will use a variety of cooking techniques for ease and improved results in your general day to day cooking, along with great food that you have cooked to take home.

 

 

For groups of 6-10 at £95 per person (or ask to be put on the waiting list)

Day classes - run from 10am until 2pm Mondays to Saturdays

Evening classes – run from 5pm until 9 pm Mondays and Tuesdays

To arrange a class call us on 01242 227277

 

 

 

 

 

           

 

 

9 months ago
  brosh                     cookery lessons     Be inspired. Learn to cook the brosh way – improved kitchen mentality and enjoyment leads to amazing results. Run by, Brosh chef Raviv Hadad     Class one Introducing mezze Flatbread dough - its uses and versatility along with a selection of mezze     Classes will include a short introduction, coffee and light refreshments followed by a hands on workshop. We will use a variety of cooking techniques for ease and improved results in your general day to day cooking, along with great food that you have cooked to take home. For groups of 6-10 at £95 per person (or ask to be put on the waiting list) Day classes - run from 10am until 2pm Mondays to Saturdays Evening classes – run from 5pm until 9 pm Mondays and Tuesdays To arrange a class call us on 01242 227277

 

brosh                    

cookery lessons

 

 

Be inspired. Learn to cook the brosh way – improved kitchen mentality and enjoyment leads to amazing results.

Run by, Brosh chef Raviv Hadad

 

 

Class one

Introducing mezze

Flatbread dough - its uses and versatility along with a

selection of mezze

 

 

Classes will include a short introduction, coffee and light refreshments followed by a hands on workshop. We will use a variety of cooking techniques for ease and improved results in your general day to day cooking, along with great food that you have cooked to take home.

For groups of 6-10 at £95 per person (or ask to be put on the waiting list)

Day classes - run from 10am until 2pm Mondays to Saturdays

Evening classes – run from 5pm until 9 pm Mondays and Tuesdays

To arrange a class call us on 01242 227277

9 months ago

Summer time

Summer, what a great time for quality fruits and berries. If you think like me and once your jam jars and preserves are full, use some of the fresh fruit and berries to accompany these 2 simple and delicious recipes. My kids love them and our guests want to know how to make them so …

HALVA FONDANT WITH BERRIES, serves 4

For the berries:

I use blueberries and strawberries, about 200g for 4 people.

Firstly make a syrup using 100g golden caster sugar, zest of 1 orange, 300ml orange juice put into a saucepan. Bring to a simmer, cook for a couple of minutes and take off the heat. Cool down and place in a bowl with the fruit. Set aside to infuse.

For the fondant:To buy halva go to your local oriental shop (in Cheltenham, the Lower High Street), Waitrose World Food Section or online. The fondant can be made in ramekins or a loaf tin and then spooned out.

Ingredients

100g vanilla halva

100ml double cream

1 egg yolk

15g cornflour

2 egg whites

40g golden caster sugar

1.       Set the oven to 200°C. Oil (vegetable oil) the ramekins and place onto a baking tray.

2.       Use two bowls. Put the halva and cream in one and mix well to dissolve the halva. Add the egg yolk and cornflour and mix well. Place the egg whites and sugar in the second bowl and whisk to a medium peak.

3.       Put ⅓ of the egg white mix into the halva and cream. Mix in to loosen the texture and then fold in the rest of the egg white. Pour into the ramekins so they are ⅔ full and bake for 18 minutes. Take out and leave to settle for 10 minutes. The fondant will reduce in size as it should do but will still be light and delicious.

4.       Serve with the berries in syrup and some halva shavings.

MASCARPONE AND HONEY SORBET, serves 6-8

Very refreshing with preserved or fresh fruit (my choice is apricots, nectarines, or figs).

Ingredients

100g granulated cane sugar

200ml water

500g mascarpone cheese

170g honey

60ml lemon juice (1 large lemon)

Method

1.       Make a short thread syrup from the sugar and water.

2.       Place the mascarpone and honey in a deep bowl. Add the syrup and lemon juice and use a hand blender to mix. Place into an ice-cream machine and churn to a ribbon stage (takes 30-40 minutes). Alternatively place into a well sealed tub and put in the freezer for at least 6 hours before serving.

10 months ago
WILD GARLIC SALAD Serves 4 I live a few miles out of town and cycling to work on a sunny spring day is a great start. I enjoy the weather and can keep an eye on how the wild garlic is progressing.   It’s something the kids love doing, wild garlic picking in the woods and is a great adventure.   This salad is very seasonal, the wild garlic isn’t around for long. It starts mid to late April and before you know it, a few weeks have passed and it has gone, although the memory of its mild garlic flavour will linger.   It is great on its own or you can serve it with a white flat fish like sole, very simply cooked.   Ingredients   200g wild garlic leaves and flowers, well washed and drained 50g roasted sesame seeds 50g roasted walnut pieces 50g parmesan cheese – into freshly made shavings 10g rose petals for garnish 10g sumac to taste 100ml olive oil for dressing Salt to taste   Method 1.      Place the garlic leaves onto a chopping board (set the flowers aside). Slice the leaves into 3-4 cm long pieces. Place in a salad bowl, add the flowers and parmesan. 2.      Slowly add a dressing of salt, sumac and olive oil, mix and garnish with sesame seeds, walnuts and rose petals. Carefully mix again. 3.      Taste and serve individually plated with freshly baked bread and butter.

WILD GARLIC SALAD

Serves 4

I live a few miles out of town and cycling to work on a sunny spring day is a great start. I enjoy the weather and can keep an eye on how the wild garlic is progressing.

 

It’s something the kids love doing, wild garlic picking in the woods and is a great adventure.

 

This salad is very seasonal, the wild garlic isn’t around for long. It starts mid to late April and before you know it, a few weeks have passed and it has gone, although the memory of its mild garlic flavour will linger.

 

It is great on its own or you can serve it with a white flat fish like sole, very simply cooked.

 

Ingredients

 

200g wild garlic leaves and flowers, well washed and drained

50g roasted sesame seeds

50g roasted walnut pieces

50g parmesan cheese – into freshly made shavings

10g rose petals for garnish

10g sumac to taste

100ml olive oil for dressing

Salt to taste

 

Method

1.      Place the garlic leaves onto a chopping board (set the flowers aside). Slice the leaves into 3-4 cm long pieces. Place in a salad bowl, add the flowers and parmesan.

2.      Slowly add a dressing of salt, sumac and olive oil, mix and garnish with sesame seeds, walnuts and rose petals. Carefully mix again.

3.      Taste and serve individually plated with freshly baked bread and butter.

1 year ago
Safra recipe by Raviv Hadad of Brosh If you like Moroccan food/ Maghreb inspired recipes, try this. SAFRA This is a semolina based cake. It has a rich, zesty flavour and a bit of a crumbly texture. One of my favourite options to serve alongside a strong coffee.   Ingredients 250g semolina 150g caster sugar 1 teaspoon baking powder 100g pecan nut halves 50g sultanas Zest of 1 orange Zest of 1 lemon 2 medium eggs 60ml vegetable oil   200ml freshly squeezed orange juice 1 tablespoon lemon juice 100g caster sugar   Method Arrange all the ingredients onto your work top. Light the oven to 180°C and set the shelf to the middle of the oven. Also line a 500g loaf tin with a light film of vegetable oil and place onto a baking tray.   1.      Place the semolina into a large bowl with the sugar, baking powder, pecans, sultanas and zest and mix well. Then add the vegetable oil and eggs and mix well. The mixture will look dry but that it’s the way it should be when all the ingredients are well mixed together. Place the mixture into the loaf tin and spread evenly. Bake for about an hour until the top of the cake is golden brown and the cake is coming away a little from the sides. Also when you press the top it should feel firm. 2.      While the cake is baking make a syrup out of the orange juice, a little lemon juice and sugar by placing all ingredients into a saucepan over a high flame. Bring to a quick boil and take off the heat so you end up with a thin enough syrup to trickle through the cake well and moisten it. 3.      When the cake is just out of the oven and still hot. Pour the syrup on top. Use all the syrup until it has all been absorbed by the cake. Leave to cool for a few hours before serving. This cake will store well in the fridge for a couple of weeks.   Options – replace the pecan with roast hazelnuts or make a mixture of the two.

Safra recipe by Raviv Hadad of Brosh

If you like Moroccan food/ Maghreb inspired recipes, try this.

SAFRA

This is a semolina based cake. It has a rich, zesty flavour and a bit of a crumbly texture. One of my favourite options to serve alongside a strong coffee.

 

Ingredients

250g semolina

150g caster sugar

1 teaspoon baking powder

100g pecan nut halves

50g sultanas

Zest of 1 orange

Zest of 1 lemon

2 medium eggs

60ml vegetable oil

 

200ml freshly squeezed orange juice

1 tablespoon lemon juice

100g caster sugar

 

Method

Arrange all the ingredients onto your work top. Light the oven to 180°C and set the shelf to the middle of the oven. Also line a 500g loaf tin with a light film of vegetable oil and place onto a baking tray.

 

1.      Place the semolina into a large bowl with the sugar, baking powder, pecans, sultanas and zest and mix well. Then add the vegetable oil and eggs and mix well. The mixture will look dry but that it’s the way it should be when all the ingredients are well mixed together. Place the mixture into the loaf tin and spread evenly. Bake for about an hour until the top of the cake is golden brown and the cake is coming away a little from the sides. Also when you press the top it should feel firm.

2.      While the cake is baking make a syrup out of the orange juice, a little lemon juice and sugar by placing all ingredients into a saucepan over a high flame. Bring to a quick boil and take off the heat so you end up with a thin enough syrup to trickle through the cake well and moisten it.

3.      When the cake is just out of the oven and still hot. Pour the syrup on top. Use all the syrup until it has all been absorbed by the cake. Leave to cool for a few hours before serving. This cake will store well in the fridge for a couple of weeks.

 

Options – replace the pecan with roast hazelnuts or make a mixture of the two.

1 year ago
Brosh restaurant, 8 Suffolk Parade, Cheltenham GL50 2AB

Brosh restaurant, 8 Suffolk Parade, Cheltenham GL50 2AB

1 year ago