ONLINE COOKING EVENT:
​TMF Group

We are delighted to be hosting your team for a cook-along and look forward to meeting you all soon.The session will be a combination of hands on cooking all together, plus some culinary education sessions. 

​Below are all the details you need for the event - please make sure you get all your ingredients in advance and check you have all necessary equipment - see the lists below

​Cook for Good is a not-for-profit social enterprise. We run corporate team cooking events, and use the profits to fund free community projects for people in need. We have exciting projects planned for 2021, including building our very own community kitchen on a housing estate in London's Kings Cross. Read more about our community project here
MENU: 
​
The menu for your session includes:

  • Tomato & basil soup 
  • Quiche with basil pesto (quiche filling of your choice, so be creative - see filling options below)
  • Apple, pear & berry crumble

The ingredients list below includes lots of vegetarian options. If you have other dietary requirements, please ask for advice if you are not sure what to use as replacements. 
​SESSION DETAILS: 
​
​​​​​There will be a waiting room enabled, and the "kitchen doors" will open 10 minutes before the scheduled start time. Please login early so we can start promptly (see notes at the bottom for login advice)

Sometimes company VPN's/Firewalls block Zoom or some software you have may conflict with Zoom - the best thing is to join from outside of a corporate network. 

 If you have any questions, feel free to email us
INGREDIENTS:

The ingredients here make enough for 4 x portions of each dish - you can purchase half if you prefer but the session will be run with these quantities, so remember to halve everything as you cook (or keep/freeze leftovers). 

Protein:
  • 150g protein for the quiche - this is up to you what you prefer to use, or you can leave this out.  Choose ONE of the following options: 
    • bacon (smoky streaky), pancetta 
    • pre-cooked ham, sausage, chicken, prosciutto 
    • pre-cooked/poached flaked salmon
    • smoked salmon

​Dairy/Pastry/Eggs
  • ​2 large eggs
  • 250ml single cream (for the quiche)
  • 150ml double or single cream (for the soup, optional)
  • 250g unsalted butter (leave in fridge as we want it cold)
  • 30g parmesan cheese
  • 100g - 150g cheese for the quiche (you need less of the salty stinky cheeses, more of the others)- this is up to your preference, so choose one of the following to work with your other fillings: feta cheese, goats cheese, blue cheese, brie, parmesan, gruyere, strong cheddar
  • Ice cream, double cream or custard to accompany the crumble

Veg/Salad/Fruit:
  • 2 large onions 
  • 3 large clove garlic
  • 1 stick celery
  • ​300g vegetables for the quiche - this is up to your preference but we suggest one or maximum two vegetables to accompany a protein option OR if you are doing a vegetable quiche you can choose two or three options: 
    • Raw veg - Mushroom, broccoli, spinach, bell pepper, asparagus, cherry tomatoes, Brussels sprouts, peas, leek (you can use instead of an onion)
    • Pre-cooked veg - butternut squash (peeled, diced and pre-roasted or steamed), aubergine (diced/sliced and pre-roasted), courgette (diced/sliced and pre-roasted)
    • Tinned/jar veg - olives, sun-dried tomatoes, artichokes
  • 20g herbs for the quiche (optional)- choose one of the following to accompany your other fillings: thyme, rosemary, oregano, sage, coriander, parsley, chives
  • 1 bunch basil (for the Pesto)
  • 500g apples and pears (250g of each, or just use one or the other if you prefer. You can also substitute with some peaches/plums if you want
  • 150g berries of your choice (fresh or frozen)
  • 1 lemon  
​
Ambient/other:
  • Salt
  • Pepper
  • 150ml olive oil (light, not extra virgin)
  • 100g soft brown sugar
  • 20g caster/granulated white sugar
  • 500g plain white flour
  • 50g oats
  • a good pinch ground cinnamon
  • a good pinch mixed spice​
  • 1.25kg chopped tomatoes (about 3 x regular tins)
  • 1 veg stock cube or 3 level tsp granules
  • 1 tsp dried oregano or mixed herbs
  • 25g pine nuts or hazelnuts ​​​
  • 250ml hot water
  • 100ml ice cold water
UTENSILS:
Please have all your utensils out of cupboards and quickly accessible. You wont have much time during to go looking for equipment.    

  • 1 hand-held stick blender or standing liquidiser (2 litre capacity)
  • 1 small food processor/blender (min 500ml capacity) or a pestle and mortar 
  • 20cm - 23cm quiche/flan baking tin/dish (not bigger or pastry wont fit, ideally non-stick with removable/push up base)
  • 500g baking beans (any dried uncooked beans are fine to use, or dried uncooked rice)
  • Non-stick spray
  • 1 med frying pan
  • 1 med pan with lid (approx 4-5 litre capacity)
  • 1 med roasting/serving dish (for crumble)
  • 1 x flat baking sheet/tray
  • 2 med mixing bowl
  • 2 small bowls
  • 2-3 large mixing spoons or heatproof spatulas
  • ​a few regular spoons and teaspoons (for mixing/tasting)
  • 1 large chopping board (veg)
  • 1 small chopping board (for any protein)
  • ​1 main cook's knife
  • 1 small sharp utility knives 
  • Measuring spoons (Tbsp and tsp)
  • 2 x measuring jugs
  • ​Rolling pin​
  • Scale
  • ​Grater
  • Small whisk/fork
  • Tin opener
  • 1 jam jar & lid/bowl
  • Tea towel 
  • Apron
  • Oven gloves
  • Baking/parchment/silicone paper
  • Clingfilm
  • Disposable gloves (food prep, optional)
  • Kitchen roll/paper
  • Soup bowls & spoons
  • Main plates, knives & forks
  • Dessert bowls & spoons
GENERAL GUIDANCE NOTES:

  • We will send you all the recipes after the session so no need to take any notes
  • Please login outside of company firewalls that prevent the use of Zoom. Otherwise you may have issues with access, sound or video. If you not sure, please log in early (from 10 mins prior to scheduled start time) to check your sound and visuals.  
  • We strongly recommend you log in using a laptop for the optimum experience, so you can see everyone and everything 
  • Please make sure you have adequate sound/speakers to you can hear 
  • There will be a waiting room enabled prior to the start, and then the “kitchen doors” will be opened. Please login 5 minutes prior to the scheduled start so everyone is in the kitchen on time. 
  • When you come in your video will be on and your sound unmuted. You will be muted when the cooking starts so that everyone can hear. If you have questions during you should unmute and ask, and then re-mute yourselves again
  • We will not be using the chat forum in this session 
  • Please make sure your name(s) are showing on your screen so we can refer to you correctly - you can rename yourselves
  • Please don't share the Zoom link with anyone - the session organiser will have invited everyone