Cook Smart Cookery Classes

Cook smart cookery classes based in Dehradun prepares you for all your cooking endeavours from starters to main meals, desserts, cakes and cookies.

We provide cooking sessions for a variety of Indian, Italian, Chinese and continental cuisines. You will be taught to make delicious starters, hearty main courses and assorted desserts. Our baking classes prepare you for making different types of breads, cakes, cupcakes, pancakes, crepes, cookies and biscuits. We also provide specialised classes for cake decorations for special occasions such as weddings and birthdays. Classes for making food for a certain lifestyle such as vegetarian, low-fat, sugar-free recipes etc is always our priority. We also take custom requests from our students and prepare them to showcase there cooking skills in parties and special occasions. Our classes are informal but very well structured and allow you to learn at your own pace.All cooking sessions include full demo and enough time to gain hands on experience. At the end of each session we have a tasting session and you can take your dish with you for your family and friends to try.

30/08/2017

RECIPE OF THE WEEK - VEGETARIAN ENCHILADAS🌯🌮

INGREDIENTS

2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)

DIRECTIONS

Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

WATCH:
How to Measure Flour
Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.