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X-WR-CALNAME:Spoonful
X-ORIGINAL-URL:https://spoonful.sg
X-WR-CALDESC:Events for Spoonful
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TZID:Asia/Singapore
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TZOFFSETFROM:+0800
TZOFFSETTO:+0800
TZNAME:+08
DTSTART:20200101T000000
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BEGIN:VEVENT
DTSTART;TZID=Asia/Singapore:20200423T110000
DTEND;TZID=Asia/Singapore:20200423T143000
DTSTAMP:20260422T165044
CREATED:20200216T090644Z
LAST-MODIFIED:20200327T024927Z
UID:11291-1587639600-1587652200@spoonful.sg
SUMMARY:Canceled! Quiche & Apple Rosette Tart Class
DESCRIPTION:Quiche and Apple Rosette Tarts are perfect dishes to serve as we transit from winter to spring time! \n  \n【Quiche】 \nIn this class\, you will learn to make 2 types of Quiche – Lorraine Quiche which is perfect for winter and Green Vegetables with Camembert Quiche which is perfect for spring. (We also have recipes for quiche perfect for Summer and Autumn.) \nIn each pair\, one person will make 1 type of quiche and share half (19 cm) of their quiche with their partner. Each person will bring home half a portion of each type of quiche. \n \n  \n【Apple Rosette Tart】 \nYou will also learn to dye the apples slightly pink with red wine and arrange the apple slices into roses to make an Apple Rosette Tart (16cm). \nLearn to hand-make delicious dough for quiche and tarts. Get some tips on how to make the dough like a professional! \n \n  \n【Program Flow】 \n\nMake Quiche and Tart dough\nFor the quiche: After chilling the dough\, add the quiche ingredients and bake the quiche\nFor the Apple Rosette Tart: After chilling the dough\, add almond cream and bake. Then add the cream and arrange the apple slices into roses.\n\n  \nPlease note: \n\nThis class is conducted in Japanese language.\nIf you have long nails or painted nails\, we request that you wear vinyl gloves (provided)\, while cooking on that day.\nKindly remove all jewellery on your hands during the lesson.\n\nIMPORTANT: \n\nAlmond cream will be used in the making of the Apple Rosette Tarts. Those with nut allergies\, please take note.\n\n  \n【Instructor Profile】 \nMdme Eiko Simon\nCulinary Instructor Madame Eiko Simon lived in Paris for more than 15 years and mastered her skills at several culinary schools including Boulangerie (Baker shop in French). Armed with her very own homemade French cuisine recipes which were passed down by her mother-in-law\, she now stays in Singapore with her French husband and works as a culinary instructor and an event coordinator at Spoonful. In Singapore\, she teaches at the Japanese Association regularly too. \nCooking certification: Ryo-ken (Tokyo 2014) Master Chef Techniques\, La Cuisine des Chefs (Paris 2013-4) French-bread making\, MAISON LANDEMAINE (Paris 2015) Ecole de Boulangerie EBP (Paris 2014). \n  \n  \n  \n  \n  \nTERMS & CONDITIONS APPLY \nBe sure to read and understand before applying for our event. \nImages are for references only. \nCancellation after class registration will not be accepted unless the event is cancelled by the organiser. \nSpoonful will not be liable for any food allergies. Please participate in the event at your own risk. \n*Please bring along your own takeaway storage containers.
URL:https://spoonful.sg/event/quicheclass-2/
LOCATION:OUE Social Kitchen\, 6a Shenton Way #03-02/03\, 068809\, Singapore
CATEGORIES:Featured Spoonful Workshop Events,Spoonful Workshops
ATTACH;FMTTYPE=image/jpeg:https://spoonful.sg/wp-content/uploads/2019/12/IMG_0101.jpg
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BEGIN:VEVENT
DTSTART;TZID=Asia/Singapore:20200423T160000
DTEND;TZID=Asia/Singapore:20200423T164000
DTSTAMP:20260422T165044
CREATED:20200414T013416Z
LAST-MODIFIED:20200415T092410Z
UID:11817-1587657600-1587660000@spoonful.sg
SUMMARY:Online Cooking Class (Chicken with Oimayo)
DESCRIPTION:The class will be conducted in Japanese. \nPlease check the details from the Japanese page.
URL:https://spoonful.sg/event/online-cooking-3/
LOCATION:Online
CATEGORIES:Featured Spoonful Workshop Events,Spoonful Workshops
ATTACH;FMTTYPE=image/jpeg:https://spoonful.sg/wp-content/uploads/2020/04/ebi-mayo.jpg
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