Update on 24th Nov:
17th Dec 2017 Sunday (New)
10th Dec 2017 Sunday (Full)
2pm – 5pm
Do you miss chicken pie after turning vegetarian / vegan? Or does that taste too heavy / sinful to you and you would like to try a healthier version? In this session, learn how to prepare a Pot Pie:
– creamy curry filling that doesn’t leave you feeling heavy, yet is rich and satisfying. Also tastes great with rice.
– topped with delicious flaky pie crust.
This session will also cover how to make a Fruit Tart with Almond Cream. Also known as Frangipane / Bakewell tart, this is traditionally made with egg fillings and a buttery crust. In this session, you will learn how to:
– prepare a yummy dairy free tart crust;
– whip up eggless almond cream fillings &
– vary toppings for different flavours.
Instructor will demonstrate the recipes followed by participants working in pairs. Curry filling will be prepared together with instructor while assembling of pie and tarts will be individual hands-on. Class size is capped at 8 persons.
All ingredients, tools and course handouts included. You get to bring home a pot pie and 2 fruit tarts. Please bring your own container to pack home the food.
Venue: ITSI Baking Studio
Blk 333, Kreta Ayer Road, #03-23
nearest MRT: Outram Park / Chinatown MRT
Email contact: email@example.com
Facebook message: www.facebook.com/rejoyceveg
About the Instructor, Joyce Thong
Started off as a self taught baker, Joyce embarked on the journey to create delicious vegan desserts. Not able to find any schools teaching vegan desserts in Singapore, Joyce enrolled in an overseas course with an international school – Rouxbe Cooking School. She graduated first in class with final grades of 100%. She currently holds an Essential Vegan Dessert Course certificate with Rouxbe.