Please
Take
Home
learn to cook the
b e t t y s wa y
c o u r s e c a l e n da r 2 0 1 6
www.bettyscookeryschool.co.uk
2
Introduction to Bettys Cookery School
learn to cook
t h e b e t t y s wa y
at our award-winning Cookery School in Harrogate
Whether you’re a beginner, or an aspiring chef, it’s easy to find a
course that’s just right for you from our wide range of courses.
From classic baking and intricate pâtisserie to three course
meals, we share our passion for creating food that’s honest, full
of flavour and made from only the finest ingredients.
Take pleasure in cooking in our spacious, air-conditioned, well
equipped kitchen. Be guided by our friendly and highly-trained
course tutors and Craft Bakery experts to discover secrets and
tips from nearly a century of Bettys deliciousness. The emphasis
is very much on fun while you learn.
Make sure you’ve signed up to our email and postal mailing lists
to hear about extra dates for our most popular courses and the
launch of new and seasonal ones during the year.
We do hope that you’ll join us soon.
Head of Bettys Cookery School
Contents
2-5
Introduction to
Bettys Cookery School
Courses:
6-8
Baking & Desserts
10Bread
11Pastry
12Pâtisserie
13Chocolate
14-15 Bettys Certificate Courses
16-19Entertaining
20-22 Food For All
22Skills
23
Demonstrations
24
Young Chef
26-28 Calendar at a Glance
29
Terms and Conditions
30
Private Hire
30
Our Cookshop
32
How to Book
32
Gift Vouchers
Recipes:
9
Swiss Muesli Bars
17
Oven-Baked Mushroom
Risotto
25
Plaice Goujons with homemade Tartare Sauce
31
Drop Scones with
Blueberry Compote
Five Reasons to Visit Us
1. Our award-winning tutors share a wealth of
craftsmanship and expertise.
2. We have a beautiful, spacious and well equipped kitchen.
3. Our students work independently to ensure they
get the most from their learning experience and at
the end of the course take home the dishes made
(unless otherwise stated).
4. Only the freshest and most seasonal
We are very proud of the awards
and recognition we have received
for our Cookery School.
Visit our website to find out more
www.bettyscookeryschool.co.uk
UK Cookery School
ingredients are used.
5. We are renowned for our warmth and hospitality.
winner
Awards 2014
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
Introduction to Bettys Cookery School
3
a guide to our courses
Whether you’re a kitchen beginner or an accomplished cook,
there’s something for everyone at Bettys Cookery School.
Practical
up to 18 students
Enjoy a day of cooking at your own
work station in our well-equipped
kitchen, under the friendly eye of our
expert tutors. You’ll be greeted with
tea and coffee and a fresh croissant
from our Craft Bakery on arrival,
followed by a two-course lunch with
a glass of wine, and a Bettys treat in
the afternoon.
Everything that you need will be
provided, from ingredients to your
own Cookery School apron, recipe
folder and packaging. At the end of
each course (unless otherwise stated)
you’ll take home the dishes you have
made, along with new knowledge and
skills that will last a lifetime.
Demonstration Mini Practical
up to 24 students
up to 18 students
For those looking for a more relaxed
experience, our demonstration courses
offer the chance to sit back and be
inspired. Watch our expert chefs and
learn from their years of kitchen
wisdom as they show you how to
prepare a selection of mouth-watering
dishes from start to finish.
If your free time is limited or you
prefer shorter classes, these half-day
courses offer a fantastic taste of our
practical cookery classes.
An enticing meal with wine is
included and you will be provided
with a folder filled with the course
recipes to take home.
We’ll provide everything that you
need including delicious Bettys
refreshments, all ingredients, a
Cookery School apron, recipe folder
and packaging. At the end of each
course (unless otherwise stated) you’ll
take home the dishes you have made.
To help you choose a course,
our Calendar is organised
into a range of different
course themes:
Assessing Your Ability
We believe that our courses are suitable for all levels of skill,
as there is always more to learn and to perfect.
However we do offer a selection of Advanced Courses
that teach advanced techniques and provide you with the
confidence to undertake more intricate recipes. They are suitable
for confident and competent cooks with good knife skills.
Look out for this symbol throughout our calendar.
Baking & Desserts
Bread
Pastry
Pâtisserie
Chocolate
Certificate
Entertaining
Food for All
Skills
Demonstrations
Young Chef
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
4
Introduction to Bettys Cookery School
Let us share our
k n ow l e d g e
Since Bettys first opened in 1919, we have built up a remarkable team of specialist craftsmen and
women including master bakers, chocolatiers, confectioners, chefs and tea and coffee blenders. Bettys Cookery
School is unique in being able to draw from this rich resource of talent and experience for our courses.
Our expert tutors all share a genuine passion for great food, which is why attending one of our
courses is always such a rewarding experience.
Our Bakery
Experts
Mark Raine
Meet our tutors
From left to right: Will Pemberton, Lisa Bennison, Chris Taylor, Jenny Culver, Andy Lawson.
Will Pemberton
From an early age, as he helped to bake
wonderful creations in his Grandmother’s
kitchen using produce from the garden,
Will knew his heart belonged to a career
in food. A former Head Chef at a well
renowned Harrogate restaurant, he joins
us with a wealth of experience. His food
is inspired by his many travels across
the globe.
Lisa Bennison
Lisa has worked for Bettys for over 25
years in every corner of the business
- no-one is better placed to share our
secrets. She recently returned from a
trip to Switzerland to further enhance
her knowledge of Swiss food, chocolate
making and pâtisserie.
Chris Taylor
Chris brings 30 years of experience
having previously spent 15 years as Head
Chef at a local country house hotel.
He is delighted to share with you his
classical cookery experience and appetite
for bringing home-grown produce from
garden to table.
Jenny Culver
Jenny has spent eight years working
in Bettys kitchens and as part of the
development team. She is passionate
about sharing her in-depth knowledge
of the craft and the values behind Bettys,
nurturing and inspiring others with her
love of good food.
Andy Lawson
Yorkshire born chef Andy takes delight in
teaching innovative, seasonal and locally
sourced recipes. After spending 18 years
in respected hotel and restaurant kitchens,
he is keen to share his experience, skills
and enthusiasm for creating exceptional
quality food using fresh local ingredients.
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
Mark is a Master
Craft Baker from
our Craft Bakery.
With 35 years
experience he
continues our
tradition, nearly a
century strong, of
producing beautiful
artisan loaves.
Kirsty Mitchison
With over 10 years
experience working
in our Craft Bakery,
our highly skilled
Chocolatier Kirsty
leads our chocolate
courses to share
her extensive
knowledge and
expertise. It’s a
crowded field, but
we think she may
just possibly have
the best job at
Bettys!
Introduction to Bettys Cookery School
5
A GRAND
DAY OUT IN
YORKSHIRE
O
pen since 2001, our Cookery School
is located next to Bettys Craft Bakery,
Harrogate, in beautiful Yorkshire – a
county known for its wonderful
countryside, abundant sights and
welcoming people.
Over nearly a century of Bettys history, delicious, locallysourced ingredients, craftsmanship and outstanding service are
at the heart of everything we do.
You will find a modern, air-conditioned and spacious teaching
kitchen for you to work in with high quality equipment and
appliances. Our local supply partners provide an array of fresh
and seasonal ingredients and we pride ourselves on the service
we provide, from before you arrive to long after you leave.
There’s ample free parking on site too and you can stock-up
on an array of cookshop items or choose from a selection
of Bettys specialities to take home with you.
Our award-winning six Café Tea Rooms, each with their
own character, can be found in Yorkshire. Join us for breakfast
specialities, lunch or our most popular treat - Afternoon Tea.
There’s so much to see and do in Yorkshire that one grand day
out may not be enough.To find out more visit www.bettys.co.uk
Images: Bettys Cookery School and Bettys Café Tea Rooms, Harlow Carr & York
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
6
Baking & Desserts
b a k i n g & d e s s e rt s
With our Bettys baking expertise we’ll guide you through
the steps to accomplish perfect results and finishes.
The Biscuit Tin
Baking
Hand-craft biscuits using a variety of techniques
to take home in a delightful Bettys tin.
Create an indulgent selection of baked treats.
Rich Chocolate Bourbon • Lemon Puffs
• Garibaldi • Swiss Hazelnut • Walnut,
Honey & Orange Cantucci
Homemade Lime Curd & Italian Meringue
Sponges • Chocolate Mocha Cake with
Mascarpone Frosting • All Butter
Shortbreads with Raspberry Jam Filling
Dates: Tue 24 May | Sun 29 May
Time: 9am - 4.30pm Price: £180
Date: Wed 22 June
Time: 9am - 4.30pm Price: £180
Summer Baking
Gorgeous baked treats, perfect for summer indulgence.
Peach Melba Tartlets • Gin & Tonic Cake Slices
• Strawberry & Turkish Delight Cream Cake
Naughty But Nice
Indulge in these heavenly homemade creations.
Date: Thu 9 June
Time: 9am - 4.30pm Price: £180
Viennese Whirls • Seasonal Berry Cake
with Lemon Curd & Mascarpone Frosting
• Banana, Pecan & Maple Syrup Loaf
• Yorkshire Spiced Tea Cakes
Teatime Treats
Dates:Sun 3 July | Wed 10 August
Time: 9am - 4.30pm Price: £180
Create a delightful collection of Afternoon Tea
treats.
Courgette, Pistachio & Walnut Loaf • Vodka &
Orange Cake • Strawberry Tart • Parmesan &
Chive Scones
Dates:Sun 19 June | Wed 24 August
Time: 9am - 4.30pm Price: £180
Baking with Chocolate
The course for serious chocolate lovers.
Bettys Swiss Chocolate Torte • Chocolate
Biscuits • Chocolate Brownies • Chocolate
Crème Brûlée
Dates:Sun 10 July | Thu 6 September
Time: 9am - 4.30pm Price: £180
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
The Biscuit Tin
8
Baking & Desserts
Piece of Cake
Christmas Cakes & Puddings
Delicious and timeless baking recipes.
Get ahead with your preparations ‘the Bettys way’.
Chocolate Fudge Cake • Orange &
Poppy Seed Loaf • Traditional Swiss Roll
• Bakewell Tart
Christmas Cake • Christmas Pudding
• Mincemeat • Mincemeat Streusel Tart
• Rum Sauce
Dates:Wed 27 July | Thu 25 August
Time: 9am - 4.30pm Price: £180
Dates: Thu 13 October | Sun 16 October
Cakes & Bakes
Freshly baked treats that are perfect to enjoy
with a refreshing cup of tea or coffee.
Toffee & Apple Pinwheel Bread • Rich
Chocolate & Yorkshire Ale Cake
• Blackberry & Lemon Tart
Dates:Sun 7 August | Sun 2 October
Time: 9am - 4.30pm Price: £180
Chocolate Cakes & Bakes
Quite simply a chocolate indulgence.
Chocolate & Orange Custard Tart • Dark
Chocolate Battenberg with Pistachio Marzipan •
Chocolate & Hazelnut Streusel Slice
Date: Sat 20 August
Time: 9am - 4.30pm Price: £180
Sweet Success
An indulgent range of desserts and puddings using
more advanced baking techniques.
Apple Strudel • Individual Sticky Toffee
Puddings • Lemon Meringue Pie • Baked
Chocolate & Cherry Cheesecake
Thu 20 October | Fri 21 October
Thu 10 November | Sun 13 November
Time: 9am - 4.30pm Price: £185
Teatime Temptations
Adorn your cake stand with these gorgeous
sweet treats.
Dainty Lemon Madeleines with a Zesty
Cream • Miniature Chocolate Éclairs
• Yorkshire Tea Loaves • Apple Frangipane
Pastry Swirls
Date: Sun 30 October
Time: 9am - 4.30pm Price: £180
Afternoon Tea
Learn the secrets to a perfect scone as well as
adorning your cake stand with dainty sweet delights.
Buttermilk Scones with Plump Fruit and a
Seasonal Fruit Compote • Individual Dark
Chocolate Cakes with Raspberry Pâté de
Fruit • Intricate Iced Tea Pot Butter Biscuits
Date: Sat 19 November
Time: 9am - 4.30pm Price: £180
Christmas Baking
Dates: Sun 21 August | Sun 6 November
Time: 9am - 5pm Price: £180
Add these gorgeous cakes and bakes to the
merriment.
NEW Decorative Cakes
• Spiced Tea Loaf with Jewelled Glacé Fruits • Chocolate, Hazelnut & Chestnut Torte • Christmas Bakewell Tart
Join us if you’d like to learn a range of impressive but
achievable cake decorating techniques.
Over the day you will make a moist Madeira
cake, cover your cake with marzipan and
icing, make delicate roses, and practice piping
decorative finishes, all to create a beautiful
centre-piece cake. You will also spend time
learning how to hand dip Fondant Fancies,
completing them with pretty finishes.
Date: Sat 3 December
Time: 9am - 4.30pm Price: £180
Dates: Sun 25 September | Wed 16 November
Time: 9am - 5pm Price: £180
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
Swiss Muesli Bars Recipe
9
r e c i p e
Swiss
Muesli
Bars
Simple to make, these
muesli bars make
the perfect energy
sustaining snack to
enjoy any time of day.
INGREDIENTS
M ETHOD
Makes 12 squares
200g dried apricots, diced
1.
Pre-heat the oven to 175°C
(fan assisted). Line a square baking tray with baking parchment.
2.
In a large mixing bowl, combine the apricots, oats, pumpkin seeds, hazelnuts and flax. Pour over the
olive oil, and lightly coat the mixture.
150g rolled oats
75g pumpkin seeds
25g nibbed hazelnuts
50g flax or linseed
25ml olive oil
Juice and zest of 1 orange
125g honey
4. Pour the liquid over the dry ingredients and mix well ensuring everything is thoroughly coated.
5.
3. Place the orange juice and zest and honey into a small saucepan and simmer for 3 minutes over a low heat until the liquid becomes 6. syrupy.
Press the mixture into the lined baking tin and place in a hot oven for 15 - 20 minutes until lightly browned on top. Remove from the oven and cut into squares. Separate the squares and place onto a baking tray, then return
to the oven to bake for a further 10 minutes.
Allow to cool on a cooling wire before eating.
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
10
Bread
bread
Learn how to create wonderful breads using the finest
ingredients with guidance from our Master Craft Baker.
Breadmaking for Beginners
Italian Breads
Basic breadmaking skills and techniques.
Our collection of classic Italian breads.
Swiss Fitness Bread • Yorkshire Cobble Loaves
• Swiss Stick • Wholemeal Rolls
Grissini Torinesi • Focaccia al Rosmarino
• Stuffed Plaited Tuscan Loaf • Semolina
Pane Siciliano
Dates: Tue 7 June | Wed 29 June
Sun 28 August
Time: 9am - 4.30pm Price: £170
Date: Wed 3 August
Time: 9am - 4.30pm Price: £170
Advanced Breads
Artisan Breads
Advanced breadmaking skills and techniques.
Expand your bread making repertoire.
Sourdough Loaf • French Brioche
• Italian Pane Rustico • Wholemeal
Sponge Dough Bread
Pumpkin Seed Bread • Swiss Cheese & Chive
Rolls • English Rye Bread • Flaked Wheat
Mini Loaves
Date: Thu 7 July
Time: 9am - 4.30pm Price: £170
Dates: Sun 14 August | Wed 28 September
Time: 9am - 4.30pm Price: £170
Yorkshire Breads
Continental Breads
Delicious breads inspired by Yorkshire.
Delicious breads inspired by the Continent.
Ripon Spiced Loaf • Spelt & Honey Loaf
• Miller’s Cob • Classic Bettys Pikelets
Parmesan & Herb Rolls • Olive & Rosemary
Bread • Classic Croissants • Muesli Bread
Date: Sun 31 July
Time: 9am - 4.30pm Price: £170
Date: Sun 9 October
Time: 9am - 4.30pm Price: £170
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
pa s t ry
Dust off your rolling pin as we share our wealth of
knowledge and top tips for creating perfect pastry.
Pastry Making
It’s all in the Pastry
Learn fail-safe pastry recipes with our experts.
Pick up the tips for perfect pastry everytime.
Hot Water Crust Pastry - Pork Pies
• Walnut Pastry - Leek & Blue Cheese Tart
• Sweet Shortcrust - Gâteau Basque (a crème
pâtissière & cherry filled tart)
Classic Shortcrust - Salmon & Dill Tart
• Pâte Sucrée - Chocolate & Cardamom Tart
• Flaky Pastry - Beef & Ale Pie
Dates: Wed 25 May | Sat 3 September
Time: 9am - 4.30pm Price: £180
Dates: Sun 26 June | Thu 29 September
Time: 9am - 4.30pm Price: £180
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
12
Pâtisserie
pÂtisserie
We can teach you the intricate techniques and methods
to produce delectable desserts and pastries.
Pâtisserie Inspiration
Passionate about Pâtisserie
Delicate and decadent sweet delights.
Create an exquisite selection of pâtisserie classics.
Lemon & Lavender Bateaux • Nougatine
Gâteaux • Strawberry & Basil Millefeuille
Chocolate Sacher Torte • Lemon &
Strawberry Torte • Fresh Fruit Tartlet with
Pâte Sucrée & Crème Pâtissière
Date: Sun 5 June
Time: 9am - 5pm Price: £180
Pâtisserie Perfection
Learn the intricate techniques and many stages
to create these complex and decadent treats.
Gâteaux Opéra • Hazelnut Croquembouche
with Caramel
Date: Wed 6 July
Time: 9am - 5pm Price: £180
Macaroons - Mini Practical
Make perfect colourful and dainty macaroons.
Bettys Grand Cru Chocolate Macaroons
• Lemon Macaroons
Please note, lunch is not included on this course.
Dates: Tue 19 July | Tue 2 August
Time: 9am - 1pm Price: £100
Date: Thu 4 August
Time: 9am - 5pm Price: £180
Pâtisserie
Sophisticated and delightful sweet treats.
Lemon & Blackberry Bateaux • Black Forest
Joconde Cakes • Hazelnut Praline Financiers
Date: Sat 10 September
Time: 9am - 5pm Price: £180
Christmas Macaroons Mini Practical
Add a little sparkle with these handmade festive
treats.
Vanilla Macaroon with Christmas Pudding
Ganache • Chocolate, Cointreau & Orange
filled Macaroon
Date: Wed 14 December
Time: 9am - 1pm Price: £100
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
Chocolate
c h o c o l at e
For over 95 years Bettys has lovingly hand-crafted beautiful chocolates.
Our expert Chocolatier will teach you how to create your own.
NEW Bettys Chocolate
Experience (2 days)
If you adore chocolate this course is for you.
Master chocolate tempering to create a
mouth-watering selection of chocolates
including Chocolate Ginger Caramel, Praline,
Lime Ganache with a feuilletine base and
Raspberry & Rose Pâte de Fruit. You will also
create an indulgent Chocolate Torte, beautifully
adorned with chocolate decorations and
finishes.
Bettys Head of Food and Drink Innovation,
Claire Gallagher, will join the course to share
her experience and knowledge of Bettys
chocolates, from sourcing to the finished
product.
Date: Tue 4 - Wed 5 October
Time: 9am - 5pm Price: £340
The Chocolate Box
Learn the delicate art of hand-tempering and
hand-dipping chocolate, and create indulgent
fillings.
You’ll leave with a wonderful selection of
irresistible hand-crafted chocolates.
Date: Wed 2 November
Time: 9am - 4.30pm Price: £180
“I am a big chocolate fan, the
course was really informative
and the tutors really helpful
and knowledgeable.”
13
14
Bettys Certificate Courses
b e t t y s c e rt i f i c at e
courses
Join us for a life changing culinary learning experience.
Bettys Certificate Course
- Level 1 (10 days)
Truly bring out your inner chef over 10
days as you learn all kinds of practical
cookery tips on this comprehensive
course. You will learn everything from
knife skills to perfecting your pastry the
Bettys way, with lots more in between.
Don’t fret about kitchen nightmares. This
course is in-depth, but with the help of
our friendly tutors, the emphasis is very
much on having fun while you learn.
While no specific qualifications are
required, a basic level of competence in
the kitchen is beneficial.
Date: Mon 12 - Fri 23 September
Time: 9am - 6pm
Price: £1,600
Course Content
• Baking
• Bread Making
• Desserts
• Egg Dishes
• Fish Preparation
• Knife Skills
• Meat & Poultry Preparation
• Pasta Making
• Pastry Techniques
• Stocks, Sauces & Dressings
• Vegetable Preparation
• Level 2 Award in Food Safety in Catering
“It’s no exaggeration to say that it
is one of the best things I have ever
done...a clever balance between
learning basic techniques and
mastering dishes.”
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
Bettys Certificate Courses
15
Bettys Certificate
Course - Level 2
(5 days)
Take your cooking skills and
knowledge to the next level.
On this course you’ll build upon
your existing kitchen skills and
grow in confidence while tackling
new and challenging techniques
and recipes.
Although no specific qualifications
are required, you should be a
confident and competent cook
with good knife skills and
proficient in most aspects of
cooking. This is an intensive
course with advanced content
and won’t cover the basics.
Completion of Bettys Certificate
Course Level 1 is not a
prerequisite for this course.
Date: Mon 13 - Fri 17 June
Time: 9am - 6pm
Price: £850
Course Content
• Bread Making
• Butchery & Meat Preparation
• Decorative Finishes & Food Presentation
• Pâtisserie
• Reductions & Sauces
• Whole Fish & Shellfish Preparation
We offer two payment options for our Certificate Courses.
1. Payment in full by credit or debit card when booking.
2. A 50% deposit when booking and the final payment six weeks before the course commences
(please note this option is not available for bookings made online).
We are happy to provide advice on accommodation in the area on request.
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
16
Entertaining
e n t e rta i n i n g
Be guided through the preparation of a delicious three-course
meal.We will also show you stylish presentation tips that
are sure to impress your guests!
A Perfect Supper Party
Origins Dinner
Entertain with ease with these fresh and light
recipe ideas.
This course uses ingredients inspired by the exotic
countries that Bettys sources it’s fine tea from.
Invigorate your taste buds and create this elegant
dinner menu.
s p r i n g & s u mm e r
Smoked Salmon & Prawn Parcels • Pork Fillet
in a Parmesan Crust with a Mustard Seed
Dressing • Apple Coleslaw • Lemon Posset
with Fresh Raspberries and Butter Biscuits
Dates:Sat 28 May | Sat 9 July
Time: 9am - 4.30pm Price: £185
Summer Entertaining
Fresh inspiration for a delicious summer
dinner party.
Hot Pickled Salmon with Ginger &
Cucumber • Gin & Tonic Sorbet • Pan Fried
Pork Loin with Tarragon, Mustard & Honey
and slow Braised Pork Bon Bons • Peach
Crème Anglaise with Caramel Floating Islands
and Spiced Peach Salsa
Dates: Sat 4 June | Sat 16 July
Time: 9am - 4.30pm Price: £185
Flavours of Italy
Bring the vibrant flavours of Italy to your table.
Braised Ossobucco (a rich casserole using
British rose veal) • Risotto Milanese
• Bursting Carbonara Tortellini with Sage
Buerre Noisette • Strawberry & Mascarpone
Italian Gelato
You will eat your risotto as part of your lunch.
Date: Thu 23 June
Time: 9am - 4.30pm Price: £185
Tea Smoked Duck with Watermelon & Sweet
Pickled Fennel Salad and a Zesty Lime &
Ginger Dressing • Pan Fried Delicately Spiced
Hake • Sweet Potato Sag Aloo • Coriander &
Cardamom Flat Bread • Coconut Panna Cotta
with Pineapple & Mango Raita
Date: Sun 17 July
Time: 9am - 4.30pm Price: £185
Dinner Parties
Master the art of the perfect dinner party.
Salmon & Prawn Shellfish Bisque with
homemade Pappardelle • Beef Wellington
with Parma Ham and Mushroom & Chestnut
Duxelle • Passion Fruit Panna Cotta
Date: Thu 1 September
Time: 9am - 5pm Price: £185
Swiss Specialities
Hearty Swiss food made using Alpine countryside
ingredients.
Bircher Müesli • Bettys Rösti
• Zürigeschnetzeltes (pork fillet with
mushroom & cream sauce) • Spätzli (little
dumplings) • Rüeblitorte (carrot cake)
You’ll eat some of your rösti mix as part of your
lunch.
Date: Sun 4 September
Time: 9am - 4.30pm Price: £185
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
Oven-Baked Mushroom Risotto Recipe
17
r e c i p e
ov e n - b a k e d
mushroom risotto
Savour the wonderful kitchen aromas as you make this delicious risotto,
then enjoy this easy yet impressive meal.
INGREDIENTS
M ETHOD
Serves 2
5g dried porcini mushrooms
1.
1 banana shallot, finely diced
1 garlic clove, crushed
110g mushrooms, cut into
1cm chunks
30g butter
100g Arborio rice
75ml Madeira
25g finely grated Parmesan
2 tbsp parsley, finely chopped
20g toasted pine nuts
Salt and black pepper
Preheat the oven to 150ºC (fan assisted). Soak the porcini mushrooms in 280ml boiling water for 15 minutes.
2. Meanwhile prepare the shallot, garlic and mushrooms.
3.
Melt the butter in an oven proof pan over a moderate heat. Add the shallots and cook until they are soft but not forming any colour. Add the garlic and fresh mushrooms and cook for a few more minutes.
4. Drain the porcini mushrooms through a sieve, reserving the liquor. Finely dice and add to the pan.
5.
Add the rice and stir until all the grains are coated in butter. Pour in the Madeira and the mushroom liquor and stir.
Season well with salt and pepper.
6. Cover with a lid and place into the oven for 20 minutes.
7. Remove and stir in the Parmesan, parsley and pine nuts. Taste and adjust the seasoning if necessary.
To serve:
Spoon the risotto onto a warmed
serving plate and sprinkle over some
Parmesan shavings and finely chopped
parsley.
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
18
Entertaining
A Perfect Supper Party
au t u m n & w i n t e r
A delightful dinner menu providing warmth and
comfort.
Butternut Squash & Pine Nut Soup with
Goat’s Cheese Croutons • Chicken Ballotine
of Wild Mushrooms wrapped in Parma Ham
• Bubble & Squeak Potato Cakes • Plum
Frangipane Tart
Date: Sat 1 October
Time: 9am - 4.30pm Price: £185
A Taste of the Season
Warming and elegant entertaining dishes.
Open Wild Mushroom Lasagne • Yorkshire
Honey & Mustard Glazed Pork Ashen
• Pea Velouté • Gruyère & Chive Potato
Croquettes • Coffee & Walnut Choux Ring
with Salted Caramel and Walnut Praline
Dates:Thu 6 October | Thu 17 November
Time: 9am - 4.30pm Price: £185
Winter Entertaining
Delightful seasonal entertaining recipe ideas.
Roast Onion Stuffed with Pancetta,
Chestnut, Mushrooms, Gruyère, Sage &
Walnut with a Herb Crust • Confit Belly
Pork with Cider & Dijon Sauce • Crispy
Parsnip & Potato Cakes • Dark Chocolate
Brownie Trifle with Mulled Wine Jelly
and Kirsch Chantilly Cream
Dates: Sat 8 October | Thu 3 November
Time: 9am - 4.30pm Price: £185
Inspirational Entertaining
Stylish, delicious dishes to impress your guests.
Crab & Saffron Tarts • Pan-seared Duck Breasts
with a Sour Cherry Glaze • Fondant Potato
• White Chocolate & Raspberry Terrine
Date: Wed 9 November
Time: 9am - 4.30pm Price: £185
“Great atmosphere, the tutors were
very supportive and gave confidence
to everyone.”
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
Origins Dinner
20
Food For All
food for all
Every meal can be something special.These courses share
our recipes for tasty meals with family and friends.
Delicious & Nutritious
Italian Kitchen
Turn healthier options into something truly
delicious using an enticing medley of flavours.
Classic and authentic Italian recipes.
Steamed Chicken with a Tarragon & Preserved
Lemon Marinade and Quinoa & Seed
Mediterranean Ragu • Pan Fried Aromatic
Beef Fillet with Cucumber Ribbons, Sweet
Pickled Radish and Chilli & Mint Vermicelli
• Spiced Mackerel with a Baby Spinach,
Beetroot & Citrus Salad and Wholemeal
Seeded Pitta Breads • Honey & Vanilla Baked
Fig Filo Tarts with Greek Yoghurt and Burnt
Orange Oil
Dates: Thu 26 May | Sat 30 July
Time: 9am - 4.30pm Price: £185
The Spice Box
Create fantastic flavours and a taste of the exotic.
Handmade Pizzas • Fresh Egg Pasta - Tagliatelle
• Ox-Tail Ragú • Chocolate, Coffee &
Hazelnut Tart
You’ll eat one of your pizza as part of your
lunch.
Date: Sat 23 July
Time: 9am - 4.30pm Price: £185
On the Spice Trail
Discover aromatic flavours from across the globe,
as we share mouth-watering recipes teaching you
how to cook with spices.
Spicy Chicken Laksa Noodle Soup • Kashmiri
Lamb Spinach & Coriander Curry • Roast
Char Sui Duck with Plum Sauce Marinade and
Homemade Pancakes
Thai Beef Massaman Curry • Aromatic Lemon
Chicken & Olive Tagine • Lamb Tikka Masala
• Carrot Raita • Parathas
Dates: Sun 24 July | Sat 12 November
Time: 9am - 4.30pm Price: £185
Dates: Sat 25 June | Thu 21 July
Time: 9am - 4.30pm Price: £185
Delicious Fish Dishes
Vegetariano!
Create these delicious meat free dishes inspired by
Italian flavours.
Spinach Tortellini with Roast Pumpkin &
Goat’s Cheese served with a Sage & Nutmeg
Buerre Noisette • Roma Tarte Tatin with a
Balsamic Glaze • Wild Mushroom & Tarragon
Arancini with Walnut, Truffle Oil and Rocket
Pesto
Dates: Thu 30 June | Sat 2 July
Thu 8 September
Time: 9am - 4.30pm Price: £185
Focus on learning how to perfectly cook fish and
seafood.
Throughout the day you will make a range of
inspiring dishes, and unlike our other courses, you
will be eating them as you go - enjoying them
freshly cooked and at their best.
Poached Plaice with White Wine & Green
Grape Velouté • Pan Fried Sea Bass with
Prawns, Capers & Spring Onion • Monkfish
Brochette • Scallops with Cauliflower Purée
and Red Wine Dressing • Spicy Sizzling
Prawns with Roast Garlic Aioli
Dates: Thu 28 July | Sat 13 August
Time: 9am - 4.30pm Price: £185
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
22
Food For All & Skills
Marvellous Meals
Make everyday meals a culinary sensation.
Slow Braised Lamb Shanks with a Piquant Red
Wine Reduction • Aubergine & Goats Cheese
Parmigiana • Baked Hake with Roasted Fennel,
Romesco Sauce and Lemon & Herb Cous Cous
Date: Sat 6 August
Time: 9am - 4.30pm Price: £185
Fabulous Fish
Using an array of fish and seafood, you’ll create
an array of delicious meals.
Smoked Kippers with Leek & Pearl Barley and
a Soft Poached Egg • Sicilian Stuffed Sea Bream
with Red Peppers and Shellfish Sauce • Salted
Cod, Chickpea & Chorizo Stew • Asian Crab
Cakes with Ginger, Chilli & Coriander
• Chicken & Tarragon Hotpot • Lemon,
Sultana & Butterscotch Pudding
Dates: Tue 11 October | Thu 1 December
Time: 9am - 4.30pm Price: £185
Cosy Kitchen Cooking
Wholesome and comforting recipes for everyday.
Baked Cod Loin with Oregano & Parmesan
Pangritata, wilted Spinach and Citrus Dressing
• Dauphinoise Potatoes • Slow Braised Beef
Cheeks with Caramelised Shallots • Walnut &
Orange Sticky Toffee Pudding with a Whisky
Toffee Sauce
Date: Sat 15 October
Time: 9am - 4.30pm Price: £185
Winter Warmers
Date: Wed 31 August
Time: 9am - 4.30pm Price: £185
Banish winter chills with these delicious and
warming meals.
One Pot Wonders
• Coq au Vin with Parsley Croûtes • Beef &
Smoked Paprika Goulash • Haddock, Prawn
& Sweet Potato Hot Pot
Delicious, relaxed and informal meals.
Boeuf Bourguignon with Mustard & Herb
Dumplings • Pork & Apple Crumble
Date: Sat 29 October
Time: 9am - 4.30pm Price: £185
skills
We will show you how to master different cooking techniques
and knife skills, helping you feel more confident in the kitchen.
Sharpen Those Knife Skills
Fish
Learn essential knife skills, from filleting and
boning to chopping and dicing.
Master fish preparation and cookery.
Rack of Lamb with a Pine Nut & Herb Crust
• Par-boned Chicken stuffed with Moroccan
Couscous • Asian-inspired Trout Fillets stuffed
with Julienne of Vegetables
Dates: Sat 11 June | Sat 5 November
Time: 9am - 5pm Price: £185
Baked Sea Bass stuffed with Couscous, Fennel,
Lemon Zest & Herbs • Coconut Crusted
King Prawns with Citrus Dipping Sauce
• Teriyaki Glazed Salmon • Pan-fried Plaice
with Champagne Velouté
You’ll eat your plaice as part of your lunch.
Date: Sat 27 August
Time: 9am - 4.30pm Price: £185
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
Demonstrations
23
d e m o n s t r at i o n s
Sit back, relax and be inspired as you watch our expert chefs show
you how to prepare a selection of delicious dishes from start to
finish. Learn tips and tricks from years of kitchen wisdom.
Chef ’s Table - A Taste of the Summer
Irresistible Mediterranean inspired dishes.
Harrisa Aubergine & Goats Cheese Tartlets
with an Oregano Pesto • Marinated & Slow
Roasted Shoulder of Yorkshire Kid • Squash
& Citrus Spiced Cous Cous • Limoncello &
Honey Parfait with Frozen Greek Yoghurt
and Pistachio Tuille
A Slice of Bettys
This demonstration course shares some of Bettys
most sought after secrets and takes you on a rare
tour of our Craft Bakery.
At the Cookery School we will demonstrate how
to create a selection of classic Bettys fare.
Swiss Rösti • Yorkshire Curd Tart
• Swiss Fitness Loaf • Hand-crafted
Chocolates
Dates: Wed 8 June | Tue 23 August
Time: 10.30am - 1.30pm Price: £60
Afterwards you’ll enjoy a dainty and indulgent
Bettys Afternoon Tea.
Perfect Party Food
Date: Wed 20 July
Time: 10am - 2.30pm Price: £100
Liven up alfresco dining with this more-ish
array of canapés and nibbles. Perfect to savour at
garden parties whilst enjoying the summer sun.
The Autumn Collection
Minced Pork & Prawn Gyozas with a Soy &
Ginger Dipping Sauce • Greek Salad Skewers
• Oak Roast Salmon on Rye Croutes with
Barley & Elderflower Dip • Green Gazpacho
Shots with Salted Caramel Walnut • Bouchées
of Devilled Kidneys in Garam Masala
• Homemade Marshmallows with a Chocolate
Dip • Mini Crème Brûlée with Brandy Snaps
• Earl Grey & Raspberry Craquelin Choux Buns
Date: Fri 15 July
Time: 10.30am - 1.30pm Price: £60
We bring together the best in season flavours to
create this delicious and warming collection of
dishes.
Jerusalem Artichoke & White Truffle Soup
• Cod with Wild Mushroom & Celeriac
Rösti • Pan-seared Breast of Partridge with
Caramelised Apples & Pears • Cheesecake
Soufflé with Berry Compote • Gratin of
Autumnal Fruits, French Toast & Cider Sabayon
Date: Tue 18 October
Time: 10.30am - 1.30pm Price: £60
NEW Great Game
Our Chef’s Table courses guide you
through the stages of creating
a delicious three-course dinner.
You will then enjoy eating this meal
with a glass of Swiss wine.
Come on your own or bring a
friend to these sociable courses.
Brian Noon from Sykes House Farm, our locally
based supplier, shares over 40 years of experience
and expertise focussing on the in-season game.
This informative demonstration will show
you how to pluck, draw and joint a selection
of game birds and also how to fillet and joint
a rabbit to create a delicious two course lunch.
Date: Tue 8 November
Time: 10.30am - 1.30pm Price: £60
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
24
Young Chef
yo u n g c h e f
We are passionate about encouraging children and young adults
to cook. These courses are a chance for them to enjoy
a fun day in the kitchen and to develop their skills.
Young Chef - Summer Bites
Summer is here, learn how to prepare a delicious
meal that’s perfect to enjoy outdoors.
Brioche Buns • Beef Burgers Filled with
Oozy Mozzarella Cheese • Tomato Salsa •
Sweet Potato Fries • Vanilla Cheesecake on a
Chocolate Chip Cookie Base with Blueberry
Sauce
NEW Young Chef - Cosy
Kitchen Cooking
Cooking hearty and warming meals is just what’s
needed to banish those winter chills.
Root Vegetable Stew with Herb & Cheese
Dumplings • Pork, Apple & Sage Crumble
• Toffee filled Parkin Muffins with Bonfire
Icing
Age Group: 8 to 11yrs
Age Group: 8 to 11yrs
Date: Price: Dates: Thu 18 August, 9am - 3pm
£90
Wed 26 October, 9am - 3pm
Thu 27 October, 9am - 3pm
£90
Age Group: 12 to 16yrs
Price: Dates: Age Group: 12 to 16yrs
Price: Tue 16 August, 9am - 3pm
Wed 17 August, 9am - 3pm
£90
Date: Price: Tue 25 October, 9am - 3pm
£90
Booking a Young Chef Course
If you would like to book a Young Chef course please contact us on
01423 814016 as this facilty is not currently available on our website.
Plaice Goujons with homemade Tartare Sauce Recipe
25
r e c i p e
Plaice Goujons
with Homemade
Ta rta r e S au c e
This recipe is bound to become a real family favourite.
INGREDIENTS
Serves 2
For the Goujons:
200g skinned plaice fillets
50g plain flour
Salt and black pepper
1 egg, beaten
50g white breadcrumbs
vegetable oil
For the Tartare Sauce:
2 egg yolks, beaten
¼ tsp English mustard powder
¼ tsp caster sugar
¼ tsp salt
2 tsp white wine vinegar
150ml sunflower oil
Salt and black pepper
20g gherkins, chopped
10g capers, chopped
1 tbsp parsley, finely chopped
M ETHOD
To make the Goujons:
1. Slice the fillets into finger length pieces.
2. Place the flour, eggs and breadcrumbs into 3 separate bowls. Season the flour with salt and pepper.
3. Coat the goujons in flour and pat off any excess. Then dip into
the egg mix and finally into the breadcrumbs until well coated.
4. Warm a non-stick frying pan over a high heat and add enough oil to cover the base of the pan - about ½ cm deep. When the oil starts to shimmer, shallow fry the goujons in the oil, turning occasionally, until golden brown on all sides. You may need to do this in batches depending on the size of your pan.
5. Drain on kitchen paper to remove any excess oil before serving with the tartare sauce.
To make the Tartare Sauce:
1. Whisk the egg yolks, dry mustard powder, sugar, salt and 1 tsp of white wine vinegar in a bowl.
2. Gradually whisk in the oil, little
by little. The sauce should emulsify and thicken. Continue until a third of the oil has been incorporated.
3. Now add the rest of the white
wine vinegar, followed gradually by the remaining oil. If the mayonnaise becomes too thick
add a splash of warm water to loosen.
4. Season to taste and stir the chopped gherkins, capers and parsley into the mayonnaise.
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
26
Calendar at a Glance
Important
Information
c a l e n da r at
a glance
This calendar includes courses dates throughout 2016.
We’ll also be announcing additional dates over the
year for popular courses and new and seasonal courses.
Please keep hold of this calendar and look out for updates
arriving by post and email in the coming months.
If you would like to join our mailing list:
Telephone: 01423 814016 Email: [email protected]
ma y
Mon
Tue
Wed
Thu
The Biscuit
Tin
Pastry
Making
Delicious &
Nutritious
23
24
26
27
Sat
Sun
A Perfect Supper
Party - Spring
& Summer
The Biscuit
Tin
28
29
Bank
Holiday
30
Mon
june
25
Fri
31
Tue
Breadmaking
for Beginners
6
7
Bettys Certificate
Course - L2
13
Wed
Thu
Fri
Sat
Sun
Young Chef
- Party Cakes
12-16yrs
Young Chef
- Party Cakes
8-11yrs
Young Chef
- Party Cakes
8-11yrs
Summer
Entertaining
Pâtisserie
Inspiration
1
Chef ’s Table A Taste of the
Summer
2
3
Summer
Baking
8
9
10
Bettys Certificate
Course - L2
Bettys Certificate
Course - L2
Bettys Certificate
Course - L2
Bettys Certificate
Course - L2
14
15
16
17
Baking
Flavours of
Italy
20
21
22
27
28
Breadmaking29
for Beginners
5
11
30
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
24
12
Teatime
Treats
18
The Spice
Box
23
Vegetariano!
4
Sharpen Those
Knife Skills
19
It’s all in the
Pastry
25
26
Calendar at a Glance
Mon
Tue
Wed
Thu
Fri
Sat
Sun
Vegetariano!
Naughty
But Nice
1
Pâtisserie
Perfection
j u ly
4
5
11
6
12
Macaroons Mini Practical
18
19
25
Mon
Advanced
Breads
13
A Slice
of Bettys
Demonstration
The Spice
Box
Piece of
Cake
Delicious
Fish Dishes
20
26
a u g u st
14
21
27
Macaroons Mini Practical
Italian
Breads
Passionate about
Pâtisserie
8
11
Young Chef Summer Bites
12-16yrs
Young Chef Summer Bites
8-11yrs
Chef ’s Table A Taste of the
Summer
Teatime
Treats
Piece of
Cake
17
23
Bank
Holiday
24
Mon
30
31
Sun
Marvellous
Meals
Cakes &
Bakes
6
7
Artisan
Breads
13
14
Sweet
Success
20
Fish
26
30
21
Breadmaking
for Beginners
27
28
Tue
31
Wed
Thu
Fri
1
s e pt e mb e r
Yorkshire
Breads
Sat
19
Dinner
Parties
5
Bettys
Certificate
Course - L1
24
Fabulous
Fish
29
Bettys
Certificate
Course - L1
On the Spice
Trail
Chocolate
Cakes & Bakes
25
17
23
12
18
10
16
Delicious Fish
Dishes
Young Chef Summer Bites
12-16yrs
16
Origins
Dinner
9
5
4
The Spice
Box
10
Summer
Entertaining
29
Fri
3
9
Baking with
Chocolate
22
28
3
A Perfect Supper
Party - Spring
& Summer
Delicious &
Nutricious
Thu
2
2
Italian
Kitchen
Wed
Naughty
But Nice
22
8
Perfect Party
Food
Demonstration15
Tue
1
15
7
27
12
19
Baking
with
Chocolate
Bettys
Certificate
Course - L1
Bettys
Certificate
Course - L1
Frances Atkins
Demonstration
6
13
20
Bettys
Certificate
Course - L1
14
21
Artisan
Breads
26
27
Bettys
Certificate
Course - L1
Swiss
Specialities
3
4
9
10
11
16
17
Pâtisserie
8
Bettys
Certificate
Course - L1
Sun
Pastry
Making
2
Vegetariano!
7
Bettys
Certificate
Course - L1
Sat
15
22
Bettys
Certificate
Course - L1
Bettys
Certificate
Course - L1
23
24
18
NEW
Decorative
Cakes
25
It’s all in
the Pastry
28
29
30
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
28
Calendar at a Glance
Mon
Tue
Wed
Thu
Fri
Sat
Sun
A Perfect Supper
Party - Autumn
& Winter
Cakes &
Bakes
Winter
Entertaining
Continental
Breads
o ct o b e r
1
3
NEW Bettys
Chocolate
Experience
4
NEW Bettys
Chocolate
Experience
A Taste of
the Season
5
One Pot
Wonders
10
17
24
Mon
11
NEW The
Autumn Collection
Demonstration
18
19
NEW Young
Chef - Cosy
Kitchen Cooking
12-16yrs
25
NEW Young
Chef - Cosy
Kitchen Cooking
8-11yrs
26
Tue
n o v e mb e r
31
7
1
NEW
Great Game
Demonstration
Thu
Winter
Entertaining
2
21
28
9
NEW
Decorative
Cakes
7
13
20
14
Christmas
Cakes &
Puddings
21
28
Fri
d e c e mb e r
29
A Taste of
the Season
Sun
Sharpen Those
Knife Skills
Sweet
Success
52
12
6
Christmas
Cakes &
Puddings
13
Afternoon
Tea
18
19
20
22
23
24
25
26
27
29
30
Wed
Thu
Fri
Sat
Sun
Christmas
Baking
1
2
3
4
7
8
9
10
11
14
15
16
17
18
20
21
22
23
24
25
27
28
29
30
31
13
Christmas
Macaroons Mini Practical
Bank
Holiday
26
30
Sat
11
23
Teatime
Temptations
On the Spice
Trail
10
Christmas
Cakes &
Puddings
16
17
6
19
Bank
Holiday
22
4
One Pot
Wonders
12
Christmas
Cakes &
Puddings
9
Christmas
Cakes &
Puddings
16
Tue
5
15
Winter
Warmers
3
Christmas
Cakes &
Puddings
8
Cosy Kitchen
Cooking
NEW Young
Chef - Cosy
Kitchen Cooking
8-11yrs
27
The
Chocolate
Box
8
15
Christmas
Cakes &
Puddings
Wed
Inspirational
Entertaining
14
Mon
12
6
Christmas
Cakes &
Puddings
2
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
Terms & Conditions
29
Terms & Conditions
Full details of our Terms & Conditions of Sale, Cancellation & Refunds Policies and Transfer Policies are
available on request or can be found on our website at www.bettyscookeryschool.co.uk
We ask that you read these before placing your course booking.
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
30
Private Hire & Our Cookshop
p r i va t e h i r e
Our Cookery School is available to hire and makes the perfect
venue for a private party, entertaining clients or a team away day.
Our fantastic facility combined with expert hospitality
and tuition make for a memorable and enjoyable
experience.
We have created a range of private hire packages and
can also provide bespoke cookery courses tailored to
meet your needs.
If you would like further information or to
discuss your requirements, please get in touch
we’d love to hear from you.
Telephone: 01423 814016
Email: [email protected]
Our Cookshop
Our Cookshop stocks a selection of high
quality knives, saucepans, bakeware,
cookware and specialist equipment for
bread and chocolate making.
You can visit our cookshop while attending a course
or by dropping in between 8.30am – 5.30pm on
weekdays. We request if you are not attending a course
that you call ahead to arrange a suitable time to visit,
as access is limited on course days.
Our home delivery range
We also offer a beautiful selection of
delicious Bettys cakes, biscuits, chocolates,
preserves, teas, coffees and giftware –
providing you with the perfect opportunity
to stock up on your favourite treats.
These are available to buy online for
home delivery at www.bettys.co.uk
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
Drop Scones with Blueberry Compote Recipe
31
r e c i p e
Drop
Scones
with
B l u e b e r ry
Compote
Take time to create
and indulge in this
mouth-watering breakfast
or brunch recipe.
INGREDIENTS
M ETHOD
Serves 5-8
For the Drop Scones:
110g self-raising flour
½ tsp baking powder
15g caster sugar
1 tbsp golden syrup
1 egg (medium)
125ml whole milk
1.
2.
Sift the self-raising flour and the baking powder into a bowl and stir to combine. Add the caster sugar and golden syrup.
Whisk the egg in a small jug and stir into the flour mixture.
saucepan and give it a shake now and again, but avoid stirring. Cook until the blueberries take on a jammy consistency with a couple of berries still remaining whole.
3.
Add a little of the milk and stir until a smooth batter is formed. Keep adding the milk (you may not need all the milk) so that the batter just drops off the spoon and set to one side whilst you make the compote.
5.
Heat a large crèpe pan and when hot add a spoonful of the batter mix. Cook for about 3 minutes until bubbles appear. Turn and cook for a further 2 – 3 minutes. Place the pancakes on a plate and keep warm in the oven as you cook the rest of the batter.
4.
Put the ingredients for the compote into a small saucepan. Cover with a lid and place over a gentle heat. Keep checking the For the Blueberry Compote:
75g blueberries
2 tsp caster sugar
2 tsp fresh lemon juice
To garnish:
1 tbsp Greek yoghurt
6. Serve with the compote and a dollop of Greek yoghurt.
To book online visit www.bettyscookeryschool.co.uk or call 01423 814016
h ow to b o o k
If you’d like to book a place on a course it couldn’t be simpler.
Bookings can now be made online at www.bettyscookeryschool.co.uk
alternatively you can call us on 01423 814016.
If you would like further information please get in touch and a member of our team will be happy to help.
Our office hours are 8.30am-5.30pm Monday to Friday (excluding Bank Holidays).
g i f t vo u c h e r s
Our courses make the perfect gift for the chef in your life.
Not only do we offer a great day of fun and expert tuition,
but also a memorable experience to treasure.
Presented in a Cookery School gift card, our personalised
vouchers are available to buy for any amount (minimum
value £50). They can be used as payment for any of our
courses and can also be used to buy equipment from our
Cookshop.
Buying a gift voucher
By telephone on 01423 814016
At any of our Bettys Café Tea Rooms