Cooking Classes at our Culinary Experience
B and B. Come for our Indulgence Week-end and choose the menu that you
would like to learn to cook.
A Taste of Nelson
Nelson Green-Lipped Mussels in Orange Sauce
Tasman Bay Greens with Strawberries and Goat Cheese
Tasman Bay Scallops with Garlic Wine Sauce
Baked Asparagus with Parmesan Cheese
Nelson Apple Strudel with vanilla ice cream
International Dining from Kay’s Cookbook
Bruscetta with fresh tomatoes, basil and lots of garlic
Chicken Provencal with fresh herbs and white wine
Orzo Pasta with Sun-Dried Tomatoes
New Orleans Bread Pudding with Whiskey Sauce
Dining Italian Style
Endive Salad with Gorgonzola and Walnuts
Pasta with Arugula Ricotta Pesto Sauce
Chicken Breasts Balsamico with fresh herbs
Marinated Pears with Mascarpone Cream
A Dinner from Provence: Sun-Drenched Provencal Cooking
Recipes gathered from our recent travels in Provence. Ooh – La-
La
Paupiettes of Chicken filled with Olives, Ham and Garlic cooked in a Wine
Olive Sauce
Grand Aioli with New Potatoes (Classic Garlic Mayonnaise)
Salad of Watermelon, Goat Cheese and toasted Pumpkin Seeds
Oeufs a la Neige (Eggs in the Snow: Clouds of meringue float in a sea
of Crème Anglaise with a crystallized web of Carmel on top.)
Do-ahead Dinner for Summer
Orange Glazed Pork Tenderloin Stuffed with garlic and mustard
Barley and Wild Rice Pilaf
Broccoli with Black Olives and Anchovies
Cold Mango Soufflé
Elegant and Easy Dining - A do-ahead dinner for hassle free entertaining
Butter Lettuce Salad with Strawberries and Goat cheese with Hazelnut Vinaigrette
Asparagus with an Orange Butter Sauce
Chicken Cordon Bleu Wrapped in Flaky Phyllo Pastry
Poached Pears stuffed with finely chopped Chocolate, Crystallized ginger
and Ricotta drizzled with a rich Chocolate Sauce
Southwestern Foods from New Mexico
Pork Tenderloin Adobo with garlic, chile marinade
Salsa de Tomatillo
Arroz Verde with Bell Peppers and Cilantro
Black Bean Salad with Cumin Vinaigrette
Pumpkin Almond Torte
French Bistro Cooking
Basil stuffed chicken with Roasted garlic sauce
Radicchio and Butter Lettuce Salad with Parmesan Curls
Roasted Barley and Pine nuts
Chocolate Soufflé with Grand Marnier Sauce
The Best of France
Eggplant Caviar with toasted French Bread
Filet Mignon topped with Chevre and Pine Nuts in a Shallot, Red Wine Sauce
Gourmet Greens with Salad Dressing a la Megalithes (with yogurt and grainy
mustard)
Chocolate Crème Brulee with caramel topping
Best of Provence
Goat Cheese with garlicky tomato olive topping
Daube Provencal - Southern France classic beef stew, marinated overnight
in red wine
Gratin de Legumes – A colorful vegetable medley, slowly roasted
with garlic and olive oil
Tarte Tatin – Classic French apple tart with puff pastry.
Best of Mexico from Kay’s cookbook
Chicken Breasts with Achiote Marinade
Papaya and Avocado Salad with Papaya Seed Dressing
Chilled Gazpacho with crunchy garnishes
Mexican Wedding Cake Cookies
A Taste of New Zealand
Green Shelled Mussels, Lemon Grass and Thai Chilies
Lamb Shanks with Garlic and Lemon and Basil
Roasted Baby Sweet Potatoes
Pavlova with mixed fresh fruit
Italian Cooking from our trips to Cinque Terre
Ligurian Shellfish soup
Lasagna with fresh pesto and Béchamel Sauce
Fresh greens with Balsamic Vinaigrette
Baked Peaches stuffed with Amaretti Cookies |
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