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Day-long Cookery Courses: | Basic Bread Making | Further Adventures in Bread | Jam and Curd | Basic Baking | Sour Dough and Sponges | Fancy Breads | Mediterranean Breads | Evening Cookery Club: | Christmas Treats |
Other Services: | Talks and Demonstrations | Recipes for Forty Hall | Catering |
A Taste of the Past is a small, independent catering company that provides cookery courses, talks and demonstrations a small range of sweets and baking and small scale catering for up to around 20 people.
Dairy-free nut fudge |
Large maids of honour |
Sour dough bread |
Jars of jam and curd |
Course Name (click for details) | Dates | Status | Notes |
---|---|---|---|
Bread Making for Beginners | 9 Feb 2013 | Full | |
Jam and Curd | 16 Mar 2013 | Spaces | |
Bread Making for Beginners | 20 Apr 2013 | Full | |
Basic Baking in a Day | 14 Sep 2013 | Full | |
Sour Dough and Unusual Breads | 12 Oct 2013 | 1 Space | |
Christmas Treats | 16 Nov 2013 | 2 Spaces | |
Bread Making for Beginners | 18 Jan 2014 | Full | |
Further Adventures with Bread | 8 Feb 2014 | Full | |
Bread Making for Beginners | 8 Mar 2014 | Full | |
Further Adventures with Bread | 26 Apr 2014 | Full | |
Bread Making for Beginners | 14 Jun 2014 | Full | |
Bread Making for Beginners | 12 Jul 2014 | Full | |
Further Adventures with Bread | 13 Sep 2014 | Full | |
Bread Making for Beginners | 11 Oct 2014 | Full | |
Bread Making for Beginners | 10 Jan 2015 | Full | |
Enriched and Fancy Breads | 24 Jan 2015 | 3 Spaces | |
Bread Making for Beginners | 14 Mar 2015 | Full | |
Enriched and Fancy Breads | 21 Mar 2015 | 1 Space | |
Mediterranean Breads | 12 Sep 2015 | 2 Spaces | |
Bread Making for Beginners | 10 Oct 2015 | 8 Spaces | |
Mediterranean Breads | 7 Nov 2015 | 8 Spaces |
Course Name (click for details) | Dates | Status | Notes |
---|---|---|---|
Christmas Treats | 12 Dec 2014 | Full | |
Christmas Treats | 16 Dec 2014 | 3 Spaces |
To find out more information about any of the courses or catering on offer please call Claire Passaris on 07999 871 053.
To book a course please send a booking form and cheque to Claire Passaris, A Taste of the Past, 80 Orpin Road, Merstham, Redhill, Surrey. RH1 3EY. I do require payment in full at the time of booking as I have to pay for everything before the course. However I will not cash your cheques until I have enough people to run the course. Please give me your e-mail address or mobile phone number and I will send you a message a couple of days before I cash your cheque. I will also use it to tell you of any changes to the course details.
When | Where | Details |
---|---|---|
11 Dec 2012 | Forty Hall, Enfield Council | Food for Thought: Festive recipes from the 17th Century |
4 Apr 2013 | Christchurch Ladies Group, Waltham Cross | Presentation on 17th Century Marmalade Recipes |
13 Jul 2013 | Forty Hall, Enfield Council | First Fruits: Historic cookery demonstration |
10 Aug 2013 | Forty Hall, Enfield Council | Cookery Course: 17th Century Jam-Making Techniques |
24 Nov 2013 | Forty Hall, Enfield Council | Providing breakfast to the Dawn Chorus event and talking about the history of breakfast |
7 Dec 2014 | Forty Hall, Enfield Council | 17th Century Christ Tide Banquet |
I am happy to give talks to local clubs. Please call me to discuss what you would like.
For talks to charities I just make a small charge to cover my time and travelling expenses. However, if you would like a cookery demonstration and tasting samples then I do have to cover the costs of public liability insurance for your premises and food insurance for the audience as well as the cost of ingredients and cooking.
Green Tomato Chutney
The best way I know to use up unripe tomatoes. I will be looking for more recipes this week, I'll let you know if I find a good one.
2lb green tomatoes
1lb of cooking apples
1lb of onions
500ml vinegar, (old recipes use malt vinegar, more recent recipes tend to opt for cider or white wine vinegar)
120z of sugar (I prefer soft brown sugar but see what you have the in cupboard)
A good handfull of dried fruit (I like dates chopped small)
1 tsp cumin seeds
1tsp coriander seeds
1 tsp chilli flakes (optional)
2 tsp ground ginger
At the start, apple is in large chunks because it has come out of the freezer pre-chopped. |