Previous Recipes 

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Week 1

 Wednesday 6th Knife Skills / Beef Stir-fry  

Extra Overhead Angle Video

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More info on Knife Skills 

 Friday 8th May, Spanish Chicken, Chorizo One Pot 


Just The Cooking Part of The Demo!

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Week 2

 Wednesday, 13th May, Spaghetti Carbonara






  • 200grms Bacon lardons

  • 100g parmesan

  • 3 large eggs

  • 350g spaghetti

  • 75ml of single cream

  • 2 plump garlic cloves, peeled and left whole

  • 50g unsalted butter

  • sea salt and freshly grated black pepper

  • 100grms fresh parsley.







  • Grate 100g parmesan & leave aside.

  • Chop fresh parsley & leave aside. 

  • Beat the 3 large eggs in a medium bowl and season grated black pepper.

  • Mix most of the cheese & all the cream in with the eggs, keeping a small handful of cheese back for sprinkling over later & leave aside.

  • Squash 2 peeled plump garlic cloves with the back of a spoon, just to bruise it.

  • Drop 50g butter into a large frying pan or wok and, as soon as the butter has melted, tip in the bacon and garlic.

  • Leave to cook on medium heat for about 5 minutes, stirring often, until the bacon is golden. The garlic will be cooked so you can take it out with a slotted spoon and place in the bin 

  • While the bacon lardons are cooking, Put a large saucepan of water on to boil.

  • Add 1 tsp salt to the boiling water & a splash of olive oil, add spaghetti & cook for 2-3 minutes.

  • Keep the heat under the bacon on low. 

  • When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the bacon. Don’t worry if a little water drops in the pan as well

  • Don’t throw the pasta water away yet.

  • Take the pan of spaghetti and pancetta off the heat. 

  • Quickly pour in the eggs and cheese.

  • Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, and everything is coated.

  • Add extra pasta cooking water to keep it saucy a few tablespoons should do it! 

  • Use a long-pronged fork to twist the pasta on to the serving plate or bowl. 

  • Serve remaining cheese, a grating of black pepper & the fresh parsley.

Mexican Eggs




 Why not try eggs the Mexican way also known as ‘Huevos rancheros’, to spice up your day!


  • 1½ tablespoons of olive oil

  • 1 large onion, chopped

  • 4 ripe tomatoes, chopped

  • 1 tin of chopped tomato

  • 5 spring onions, chopped

  • 1 chili, chopped

  • 2 cloves of garlic, chopped

  • ½ teaspoon of ground cumin

  • ½ teaspoon of Paprika

  • ¼ teaspoon Chilli Powder

  • ¼ teaspoon of sugar

  • ¼ teaspoon of freshly ground black pepper

  • 4 medium eggs

  • 1 tablespoon of fresh coriander, chopped

  • 1 tablespoon of fresh basil chopped

  • Corn tortillas/ Nachos for serving


1. Heat the olive oil in a frying pan
2.Sauté the onion until golden
3. Add the tomatoes, scallions, and chili then cook gently for 5 to 6 minutes
4. Then add the garlic, cumin, chill powder , paprika and sugar then season with pepper
5.Break an egg in each quarter of the pan
6.Sprinkle with the chopped coriander
7. When the eggs are cooked to your liking, remove from the pan and serve


Utensils Needed

Frying Pan, Wooden Spoon

Fresh Tomato Salsa Recipe

Serves 4 Adults

When using fresh chile peppers always taste first before adding! Some peppers are hotter than others and you really can't tell unless you taste them. Just take a very small taste. You'll be able to gauge the heat of the pepper and will be better able to judge how much you need.

Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes.

  • 2-3 medium-sized fresh tomatoes

  • 1/2 red onion

  • 2  chilies or 1 jalapeño Chile (stems, ribs, seeds removed), less or more to taste

  • Juice of one lime.

  • 1/2 handfull chopped coriander or basil.

  • Salt and pepper to taste

  • Pinch of dried oregano (crumble in your fingers before adding), more to taste.

  • 2 tablespoons olive oil.



1. Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don't have a food processor, you can finely dice by hand.

2. Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies.

Let sit for an hour for the flavors to combine.


Serves 4 Adults

  1. In a bowl mash the avocadosthen add coriander, salt.

  2. Add lime juice to make a looser mixture.  Serve.



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Phone: 0864521262