Sunday 21st February
Pilates & Yoga
All you need is a small towel rolled up or a pillow for your head. A mat would be great if you have one but if not, a large towel or a space on the floor works just as well.
We would suggest a blanket, some socks & a warm jumper for the Yoga Nidra session. Candle optional!
You will need to make cupcakes & buttercream before the class, we have included Chinelo's favourite recipes for these for you below.
(You could also buy these pre-made if you like!)
Ingredients (for cupcakes)
162g sifted self raising flour
114g unsalted butter, softened
200g caster sugar
2 large eggs
5g vanilla extract/flavour of choice
120ml whole milk (room temperature)
Equipment (for cupcakes)
Cupcake baking pan
Method (for cupcakes)
Preheat oven to 350° F (177° C).
Prepare one cupcake pan by inserting cupcake cases in the holes.
In large bowl, stir together flour and salt. Set aside.
In another large bowl, beat butter & sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well.
Add flour mixture alternately with milk, beating well after each addition. Continue beating for one minute.
Use tablespoon to scoop your batter into the cupcake cases
Bake for 12-15 minutes or until toothpick inserted in centre comes out clean.
Cool 10 minutes in the cupcake pan; remove the cupcake cases from the cupcake pan & cool completely.
Ingredients (for Buttercream)
250g pasteurised egg whites
250g caster sugar
500g unsalted butter
7g vanilla extract (or other flavouring of choice)
Method (for Buttercream)
In an electric mixer whisk egg whites and sugar at high speed until you get a stiff meringue.
While egg whites & sugar mix, place the unsalted butter in microwaveable bowl & gently melt the butter in the microwave at 1 minute intervals (mix after every interval until you get a peanut butter consistency)
Combine the butter with the meringue. Mix at a low speed until combined and then mix at full speed until light & fluffy.
Add vanilla extract to your buttercream & mix for another 1 minute.
A Nepalese Feast
Lamb Nepalese meatballs with Green Chutney, Sesame & tomatoes sauce & a Yoghurt dressing - we suggest you chop/slice everything in advance so that you don't have to rush during the class.
(Makes 8 meatballs that can be frozen for up to 4 months, salsa can be used with dipping chips/bruschetta etc)
500g Lamb Mince
2 tbsp Veg/Sunflower Oil
2 medium white onion (chopped finely)
1 medium red onion (finely sliced)
100g Cherry tomatoes
100g Salad tomatoes
½ can of tomatoes
2 cloves garlic
5 green chillies
(soy/coconut for vegan option)
200g potatoes (peeled & boiled)
Seeds, herbs and spices
2 tbsp Coriander seeds (toasted lightly & roughly ground)
1tbsp Cumin seeds (toasted lightly & roughly ground)
1tbsp Fennel seeds (toasted lightly & roughly ground)
80-100g Sesame seeds (toasted & finely ground)
1 tsp Turmeric
2 tsp Chilli powder/flakes (optional)
1tsp Cumin powder
1tsp Coriander powder
1tsp Garam masala
1 tbsp lime juice
2 handfuls of fresh coriander & mint (chopped finely)
Salt to taste
A large mixing bowl
2 pans (large is ideal but not mandatory )
1 sauce pan (small)
Blender (hand blender will do as well)
The Virtual Spa
Face Wash & Face Oil (if you don't have a specific facial oil, then oils such as Coconut, Almond, Grapeseed, Tea Tree, Hemp also work).
Your creams/serums (if you don't use anything specific at night, then whatever you have to moisturise). Face Cloth/Flannel. Bowl with warm water. Candle/Incense (optional).
Your own little space of peace
A Still Life
All that you need is some fruit, some glass bottles or jars, a pencil & some paper.
Several sheets of square printer paper!
Equipment needed for the Icing Workshop
1 piping bag
Sprinkles of choice
Large round nozzle (if possible)
click here for example.