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- Those who join in will be able to create the dishes that they never thought they could create
- The willingness to explore more dishes that are easy to learn
- Come with keenness to learn
- No knowledge, no problem!
People will travel around the world sampling foods that tantalise tastebuds. In this course we will take you on this journey from the Mediterranean to South East Asia right from the heart of your own kitchen. You will be amazed by your own ability to dish out mouth watering delectables from Morocco and Asia you thought would be next to impossible to create. We will teach you step by step in creating tantalizing dishes that will leave you a raving success and leave guests craving for more!
It does not matter if you are a novice or a seasoned cook, your keenness to learn and explore beyond your boundaries will have you creating masterful dishes that will leave you feeling accomplished and deserving more than a pat on the back for the effort.
Feel free to leave comments and queries and we will get back to you as soon as possible.
So come join us on this adventure and let's get ready to turn the heat on!
- We want to get anyone and everyone cracking in the kitchen.
- Anyone who want to create yummy dishes but not sure how
2 cups plain flour
3/4 cup semolina flour + 1/4 cup more for dusting
1 tsp salt
2 tbsp granulated sugar
1/2 pkt dried yeast (5.5g)
1 cup warm water (1/2 boiling water, 1/2 room temperature water)
2tbsp olive oil (1tbsp mix with dough, 1tbsp coat the dough)
Combine all dry ingredients.
Add wet ingredients into dry ingredients until well combined, knead for 15min.
Coat the dough with 1tbsp oil then cover with cloth, let it rise for 45min-1hr.
Divide the dough, round then flatten them, dusting with the semolina flour, then let rise for about 10min.
Heat the pan and dry fry the dough(No need for oil) and serve warm.
2 bell peppers
3 ripe tomatoes, remove skin and chopped
coriander, chopped finely
5 cloves garlic, minced
1tsp cumin powder
1tsp ground black pepper
3tbsp olive oil
Grill bell peppers, let cool then peel off skin and remove seeds, cut into small pieces
Heat pan, pour olive oil, add in tomatoes, garlic, spices and salt, cook until tomatoes turn mushy.
Add in bell peppers and coriander, cook until bell peppers softens further and mixture dries a little.
3 ripe tomatoes, peeled and chopped
1 small onion, minced
1 large onion, sliced
3 cloves garlic, minced
coriander, chopped finely, set aside some to sprinkle
300g minced meat
3 tbsp olive oil
1tsp ginger powder
2tsp cumin powder (1tsp to mix in meat, 1tsp to sprinkle)
1/2tsp turmeric powder
In a bowl, mix minced meat, minced onions, minced garlic, coriander, spices and 1/2tsp salt.
Round them into golf ball sizes.
Heat pan, add olive oil and fry the sliced onions until caramelised, then add chopped tomatoes and salt.
Once tomatoes have mushed up, add in meatballs, turn them after cooking for 3min.
Crack in eggs and turn down the flames, sprinkle cumin powder and coriander, make sure eggs don't overcook.
1/2 chicken, remove skin and chop into small pieces
3 large onions, sliced
9 cloves garlic, minced
2 large potatoes, peeled and cut in wedges
3 celery sticks, remove veins and cut
1/8 preserved lemon, minced
coriander and parsley, chopped finely
1tbsp cumin powder
1/2 tsp salt
pinch of saffron
1tbsp ginger powder
1tsp turmeric powder
2tbsp olive oil
Arrange sliced onions on tajine and sprinkle minced garlic, then arrange chicken in the middle, piling them onto each other, then arrange the celery all around the chicken, after which arrange the potato wedges then sprinkle the chopped coriander and parsley., drizzle over olive oil.
In a bowl, mix minced lemon, spices, salt and cup of water, mix well then drizzle over the items already assembled on tajine, add olives on the side and cover, cook for 15min.
Check on the tajine, spoon over the gravy over everything so that flavours are well incorporated into each item, check again every 10min until most of gravy dries up.
3 medium sweet potatoes, peeled, cut, boiled and mashed
1cup plain flour
1/2 piece pal sugar
Once the mashed sweet potatoes have cooled, mix in some flour, knead them together until they come together, make sure not to add in too much flour or the dough will be too tough.
Dip fingers in flour then pinch off slightly bigger than golf ball size doughballs, shape them then dip in flour, make a hole in the middle and shape into doughnuts.
Fry the doughnuts until they turn brown, set aside
Heat a pan, add in sugar, palm sugar, water and salt, let them melt and bubble until it looks like a sticky syrup, add in the doughnuts and turn off flame, keep coating the doughnuts until sugar crystallise.