Join our virtual cooking masterclass here.
With the height of summer upon us, we hope everyone’s staying suitably cool and hydrated (and socially distanced, of course). Next in our series of virtual Oxford10 events is a cooking masterclass led by none other than our Vice-President, Maggie Ewen!
How does it work? Before the event, we’ll share the recipes on our website (see below), and you’ll get all the listed ingredients prior to the event.
On the day itself, we’ll cook the meal together and see how similar or different the end results are!
For this episode of ‘Masterchef Ox10’, we’ll be having a delicious summer salad to start, followed by baked salmon, and finally no-bake cookies to top the meal off with dessert.
Do join us on the 9th of July – register here!
List of ingredients:
1 red pepper (yellow pepper is fine too), a handful of watercress, 1 avocado, 1 teaspoon of mustard (preferably grainy mustard but dijon is ok too), 3 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, a small bowl to make the dressing, a bowl to mix everything together
Salmon fillet (1-2 slices), a frying pan, some olive oil
1/2 cup butter (unsalted) (~113.5g), 1/2 cup milk (dairy or non dairy milk) (~122g), 2 cups of sugar (~ 320g), 1/4 cup cacao powder (~ 21.5g), 1/2 cup almond butter (also works with peanut butter) (~ 125 g), 1 teaspoon of vanilla extract (optional), 3 cups of rolled oats (243g) (if you are gluten free, please make sure to use gluten free oats!), a stove, a saucepan, baking sheet, and some parchment paper