*Class Cancellation Policy applies, please refer to the bottom of page
🥳DID YOU WANT A PRIVATE PARTY? 🥳
Birthday? Baby shower? Farewell? Just another gathering?
You can organize this form 4 pax with us. Contact us on yummy @foodcraft.hk for more details
Sweet Potato Gnocchi with a Nutty Seasonal Squash Sauce + Raw Mini Cashew Cheesecakes (Gluten-Free + Plant-Based)
Learn to make sweet potato gnocchi with an Autumnal nutty, roasted squash sauce, topped with Sincerely Aline's Thai Basil Pesto. End on a sweet note with a selection of raw, vegan cashew nut butter cheesecakes. You'll be making a lemon coconut filling and chocolate, cacao nib filling on a walnut and date base.
WHAT WILL YOU LEARN?
- Sweet Potato Gnocchi with a Nutty Seasonal Squash Sauce (VG/GF)
- Cashew Nut Butter Lemon Cheesecake (VG/GF/RAW)
- Cashew Nut Butter Chocolate Cheesecake (VG/GF/RAW)
WHAT WILL YOU TAKE HOME?
- Food made in class
WHAT TO BRING?
- 1x Apron
- 1x Pen
- Tupperware container to take back your food
Length of Class: 2.5 hours
Venue: Room A, 16F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town
With just +100HKD, you can bring along your domestic helper on a work visa. Please inform us once you confirmed your booking, arrangements can be made accordingly. (to observe only)
CLASS CANCELLATION POLICY
We will confirm your seat(s) once all fees are received. Deadline for any cancellation or changes(eg. rescheduling) is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.
*The policy applies to sign-ups within the 7-day period before the scheduled event
I’m Aline, recipe developer/ blogger behind Sincerely Aline, a passion project I started in 2019 out of my love for all things food. I am all about wholesome, simple, fuss-free cooking and living (mostly!) a healthy lifestyle.
I’m half Chinese and half English and was born and in Hong Kong. I get inspired by food I enjoyed during my childhood and around my travels, and try to create dishes that can be easily recreated. Especially for people who are particularly time-sensitive, or for families who don't always have the time to cook.
A lot of my thought process on the recipes I develop is, how do I keep things interesting? I want people to be inspired to eat and cook more plant-based dishes, and to see that they too can be very delicious and enjoyable.
Sincerely Aline’s Instagram: @sincerelyaline