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November 20, 2021 1:30 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join Kathryn for her virtual baking class and learn how to make two of her favourite Italian Biscotti: one with mixed nuts and fruits; and the other with white chocolate, dried cranberries and almonds. Perfect for dunking in sweet wine or a hot drink, our Biscotti are gently sweet and perfectly crunchy, with a great shelf life.
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Ingredients, Biscotti with Cranberries, Almonds & White Chocolate: all-purpose flour, sugar, baking powder, eggs, dried cranberries, whole blanched almonds, white chocolate chips, orange
Ingredients, Biscotti Fruit & Nut: all-purpose flour, sugar, baking powder, eggs, dried apricots, pitted dates, shelled pistachio nuts, whole blanched almonds, hazelnuts skinned
Specialty Equipment: microplane
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel online and learn to make Arroz Negro, a Catalan version of Paella that's flavoured and coloured with Cuttlefish Ink. A variation on a typical Seafood Paella, the Cuttleish Ink (more commonly called Squid Ink) is stirred into the stock adding a black hue and distinctive flavour. We'll be finishing our Arroz with roasted red peppers and chopped parsley then serving it with a Saffron Aioli, for a pop of dramatic colour too!
Join Kathryn Joel online and you'll learn how to make her delicious warm Duck Breast Salad, light enough for a hot summer night but substantial enough to enoy as the main course for your evening meal. Together with Kathryn you'll prep and pan sear duck breasts, then serve them sliced and still warm over a tossed salad dressed with a Raspberry Balsamic & Walnut Oil Vinaigrette, finished with rapsberries and candied pecans.
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