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March 27, 2022 12:00 PM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Join our bread baking pro Larry Harris for this new class and learn to make your own Malasadas. Originating in Portugal, Malasadas are similar to doughnuts but without the hole, and made from a yeasted dough flavoured with lemon zest then fried and tossed in sugar. Nowadays the trend for custard filled Malasadas began in Hawaii, where Malasadas are filled with tropically flavoured custard creams - Malasadas were brought to Hawaii in the 1800's by Portuguese labourers working in Hawaii's sugarcane plantations. In Larry's class you'll learn to make your Malasadas filled with a lemon flavoured cream.
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Ingredients: unbleached flour, milk, granulated sugar , instant dried yeast, unsalted butter, large eggs, vanilla extract, icing sugar, granulated sugar, lemons, 3-4 litres coconut oil for deep frying
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.
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 Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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