An early Easter at the CiCi-CoCo Kitchen

Posted in Food Products, Food Stories, Kitchen News with tags , , , , on April 22nd, 2014 by liberatethelasagna

We were joined on 18th March by six enthusiastic cooks to enjoy our special Easter cookery course, Italian Style. If you missed the course the next course is ‘Flavours of Calabria,’ on 10th May, 2014. Calabria is a region I know well as it is where my father grew up and I spent many happy hours cooking with my family! A taster of the Easter menu is below….

Italian Easter Menu
Today’s recipes

Lavazza coffee on arrival
with home made biscotti

 First course
Ravioli ricotta e spinaci

Hand made ricotta and spinach ravioli served with speck and fresh herbs butter sauce
(Made with CiCi CoCo heritage spelt and Rivet wheat flour)

Main Course
Agnello brodettato (Easter lamb)
Orchard View Farm free range lamb with Cuddington egg and lemon sauce

 Patate al forno con alloro e rosmarino
Roast potatoes with bay leaves and rosemary

 Sandy Lane braised green cabbage with wine

 Dessert
Pastiera di farro
Neapolitan Easter pie with organic spelt and homemade ricotta

 To drink
Alta Italia Pinot Grigio 2012
Triade Puglia 2011

Potato1 table Prep Potato Polenta cakes Pasta

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Flavours of the Italian Alps / Fri 28th Feb

Posted in Food Places, Food Stories, Kitchen News with tags , , on February 23rd, 2014 by liberatethelasagna

Come along and learn about the undiscovered region of Friuli in NE Italy. The course is a 3 hour Friday treat starting at 10am and finishing around 1pm. You will create some great dishes and have something to take home for the evening…

E-mail me at thecook@cici-coco.com if you are interested / £65.00 per person.

Alps

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Regional Tuscan Cookery Course / 8th Feb, 2014

Posted in Food Places, Kitchen News with tags , , , on February 6th, 2014 by liberatethelasagna

We are looking forward to our cookery course this weekend at the beautiful Tyringham Hall. Tyringham Hall is a private manor house in our village, Cuddington in Buckinghamshire. The cookery course takes places in the kitchens and then we will be eating the product of our labour in the dining room (in the Summer we will be able to visit the gardens)…

We will be next at Tyringham Hall on the 29th March for our Quattro Pasta Making Cookery Course, lots of delicious sauces and pasta. In between we will be visiting Dadbrook Gallery again and then back to the CiCi CoCo Kitchen…

For more details on any of our cookery course please e-mail thecook@cici-coco.com

Tyringham Hall

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Posted in Kitchen News on January 25th, 2014 by liberatethelasagna

‘Her skill has been passed down her family

(half from the North, half from the South of Italy),

and she cooks with the warmth and informality

of a home meal with friends in mind.’

See what else Hero Brown has to say on about her time on our cookery course: Muddy Stilettos and to read more reviews on our food and cookery courses… click here

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Quattro Pasta | Cookery Class

Posted in Kitchen News with tags , , , , , on January 25th, 2014 by liberatethelasagna

Today at Beam Cottage we made pasta and cooked some delicious sauces with six lovely guests. For the pasta we use our own heritage mix of spelt and rivet flour but all the hard work came from our guests… Here is what we made…

Our Pasta Sauces:
Homemade italian sausage ragu made with Beckley pork, garlic and fennel seeds.
Creamed New Forest Sarum (a delicious cheese!) sauce with walnut pesto and local Bucks honey.
Butter, sage and poppy seed sauce.

Pasta & Ravioli:
Tagliatelle & farfalle
Ravioli with endive and homemade goat ricotta
Cansunziei – Sandy Lane Farm organic beetroot & Ambo potato half moon ravioli.

The next cookery course is called ‘A Trip to Tuscany’ and is on Saturday 8th, February. There is a full list of cookery classed here
Hopefully we will see you on one of our next courses!

Cookery Class 4 600Cookery Class 2 600Cookery Class 5 600

 

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Mamma Mia! | Hero reviews our cookery course

Posted in Food Stories, Kitchen News with tags , , , , on January 4th, 2014 by liberatethelasagna

imgres

Hero runs the infamous blog Muddy Stilettos and we invited her along on one or our short pasta making courses in November last year. She wrote a lovely and informative review on her blog and has indeed bought a pasta making machine for Christmas… !

Read her full review here Mamma Mia!

IMG_4303-1024x768

 

 

 

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Vale Life Magazine | Nov-Dec 2014

Posted in Kitchen News with tags , on November 18th, 2013 by liberatethelasagna

Read what the Vale Life Magazine has to say about the CiCi CoCo Cookery School.Vale Life Magazine

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

We Won! Best Independent Producer | Bucks & Oxon

Posted in Food Products, Food Stories, Kitchen News with tags , , , , , , on June 23rd, 2013 by liberatethelasagna

We are proud to say that we won ‘Best Independent Producer’ in the Muddy Stiletto Award 2013. There was some stiff competition not least from many producers who we know from our involvement with the ‘Vale Harvest Food Group‘ and our monthly markets. It was a battle to the finish but we finally won. Thank you to everyone who voted for us… we are thrilled.

See more about the awards at Muddy Stilettos.

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Local Food Heroes | Selfridges, London

Posted in Food People, Food Places, Food Products, Food Stories, Kitchen News with tags , , , , on April 15th, 2013 by liberatethelasagna

Amazingly we are already two weeks into our four week promotion at Selfridges Food Hall in London. We have delivered into London for the first time, completed staff inductions, sampled in the food hall, and cooked like crazy to keep up. The response on the sampling days has been fantastic with sales spiking whenever we are in store. Our ‘Roasted Beetroot and Walnut Pesto’ has been a favourite followed closely by our speciality lasagna.

Thanks to all those that have supported us and all our new London customers!

Preparing for the Selfridges staff

Preparing for the Selfridges staff

Selfridges Food Heroes

Selfridges Food Heroes

About us!

About us!

In store

In store

Sampling in-store

Sampling in-store

Our first delivery

Our first delivery

'Grab & Go' stocked

‘Grab & Go’ stocked

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Vale Harvest Local Producers Market

Posted in Food Places, Food Stories, Kitchen News with tags , , , , , , , on April 15th, 2013 by liberatethelasagna

We are proud to be associated with the Vale Harvest Local Producers Market that is going from strength to strength. Last year the market moved around a bit; we had the beautiful location at Orchard View Farm that proved a bit too far for our customers to travels too and then the windswept and rainy XT Brewery yard that was just too cold and wet!

Since the beginning of the year  though we have been firmly located in Haddenham. On the first Saturday of each month we put up our tent and spread out our food along with lots of other amazing local producers. The market was immediately well supported by the local community and is growing each month. You can get everything from your basics: bread, vegetables and meat (all locally baked, grown or reared!) to more elaborate cakes, jams and of course our lasagna and sauces. We have also been experimenting with hand made pasta at the market made from ancient varieties of spelt and rivet wheat that has been selling well.

You can see when the next market it at http://valeharvest.weebly.com/ – we hope to see you there!

1433789_orig 6731881_orig 7026081_orig 8080608_orig Vale Harvest Event 1

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter