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Cooking Articles write an article

Rouxbe Online Cooking School

Posted by Rouxbe Online Cooking School on September 10, 2010

Learn how to cook like a Master Chef with...

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Category: Cooking

Tags: cooking classes

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Recipe: Thai Chicken in Wonton Cases

Posted by Gail Rast Lifes A Feast on January 11, 2011

Recipe: Thai Chicken in Wonton Cases

It’s the party season, and finger food is a great way to feed your guests.  As well as lending itself to serving a variety of flavours, colours and textures, it encourages people to mingle with other guests (rather than remain in one place if a sit-down meal is being served). The anticipation of waiting for what the next platter will bring is all part of the fun!
This dish is one of the most popular in our Cocktail Food Cooking Class. I’ve not met a person that hasn’t ooo’d and ahh’d over these crispy wonton cases that house a Thai-inspired chicken filling.  Both the cases and the chicken mixture can be made up to 2 days in advance, making it perfect...

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broccoli with hummus recipe

Posted by jules stonesoup on June 11, 2011

broccoli with hummus recipe
broccoli & hummus

serves 2
This super simple broccoli is one of my all time favourite ways to cook this wonderful vegetable.
2 heads broccoli 1 can chickpeas (400g / 14oz) 3 tablespoons lemon juice 3 tablespoons tahini 2 small cloves garlic, peeled
1. Heat a large frying pan on a very high heat. Chop your broccoli into mini trees. 2. Add a few tablespoons olive oil to the pan and add broccoli immediately. Cover and cook for 2 minutes. 3. Stir broccoli, recover and cook for another 2 minutes or until how you like it. 4. For hummus, combine chickpeas, tahini, garlic, lemon juice and 3 tablespoons canning liquid from the chickpeas in a food processor. 5. Whizz until smooth. Taste & season.
The limitation on this recipe is the broccoli. If cooking for more people, it’s best to cook the broccoli in batches. It’s fine to halve the recipe without having a major impact on cooking times.
I happily eat this...

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The origins and History of “Tiramisú”

Posted by Delicious Italian on February 26, 2012

The origins and History of “Tiramisú”

By Andrea Montefusco
from Delicious Italian
The term tiramisu in Italian language means “pick me up” or “lift me” and ambiguously refers to the energetic properties of its ingredients or, less subtly, to its allegedly aphrodisiac qualities. Its creation, unlike many secular Italian recipes, is quite recent; in fact, according to some food historians the earliest mention of tiramisu can be traced back to the late 70’s and early 80’s and it is found in some Italian dictionaries and North-Italian food magazines of the time.
The birthplace of this wonderful dessert is vehemently contended between two well known popular Italian regions – Veneto and Tuscany. Most of the literature however, identifies Veneto and more specifically the restaurant Le Beccherie in the town of Treviso as the native ground of Tiramisu. Despite that, some historical tales report Siena in Tuscany has its lieu of origin. According to the legend this dessert was created to celebrate the arrival in Siena of the grand duke Cosimo III a local noble from the De Medici family.
The doubts about the...

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Bolognese Sauce - The Original Version

Posted by Delicious Italian on February 26, 2012

Bolognese Sauce - The Original Version
Ragu' alla Bolognese

Bolognese Sauce or more correctly Ragú Bolognese style or, in Italian, Ragú alla Bolognese is one of the most known and loved Italian sauces across the world.
A sauce that is recognised on over 4 continents surely has many different adaptations, no wonders. Whether it is prepared French style, American or Asian this type of sauce still maintains the name Bolognese or, very often misspelled, ‘Bolognaise’.
One of the reasons why this recipe is so popular world wide could be the fact that it utilises ingredients easily found everywhere – pork, beef, celery, carrot, onions, tomatoes etc. or maybe, because it tastes great, or because it is used with lasagne and many other types of pasta etc… At the end of the day Bolognese belongs to the historical culinary Italian heritage and, as such, it must be protected, respected and kept authentic, at least if you want to call it Bolognese.
Ok, let’s get this straight, if by any chance you find yourself in Bologna the capital city of Emilia Romagna, a beautiful northerner Italian region, and happen to ask for a Bolognese you might get yourself a girl born and raised in Bologna! This is not necessarily a bad thing by the way…. But that’s material for another blog.
Bolognese sauce in Bologna and in the rest of Italy, for that matter, is called Ragú.
The world Ragú comes from the French term Ragout which in Italy defines a meat-based, slow-cooked sauce. As mentioned above, there are many different versions of this sauce around the world and in Italy, in fact every region and even each family may have their own adaptation to this classical and ancient recipe.
In order to avoid confusion and shed a light on this popular sauce, the Italian Academy of Cuisine in 1982 has registered its original recipe and method with the Bologna Chamber of Commerce. Whilst people can venture themselves in experimenting with this recipe adding  more...

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Roasted Chicken and Veggies Dinner

Posted by juggernautPT on February 06, 2013

Roasted Chicken and Veggies Dinner
Roasted Chicken and Veggies Dinner

Roasting a whole chicken with veggies is a wonderful meal and is much simpler to prepare than you might think. Make this recipe on the weekend and then enjoy nutritious leftovers throughout your week.Servings: 5 
Here's what you need...

3 bulbs garlic
1/4 cup olive oil
salt and pepper
4 Tablespoons coconut oil, gently melted
1 Tablespoon each minced, fresh rosemary, oregano, tarragon
1 teaspoon minced garlic
zest and juice from one lemon
4 large organic carrots, cut into 2.54 cm pieces
3 organic zucchini, cut into 2.54 cm half-moons
1 cup pearl onions, ends trimmed
1 cup Brussels sprouts, halved
1 hormone-free, organic chicken
2 cups chicken broth
1 Tablespoon coconut flour

Preheat the oven to 205 degrees C.
Cut off the tips of each section of the garlic bulbs. Place the blubs in a small glass pan. Brush...

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Blackberry Chicken

Posted by juggernautPT on February 15, 2013

Blackberry Chicken

This recipe makes a wonderfully healthy family meal. Use organic berries and chicken to get the most from your meal nutritionally and flavor-wise. Serve your chicken on a bed of steamed veggies or on a dark leafy green salad. Servings: 4
Here's what you need:
For the Chicken:

68 grams organic, skinless, chicken fillets
1 cup organic blackberries
1/4 cup coconut aminos (or soy sauce)
1/4 cup plum vinegar
1 Tablespoon olive oil
1/8 cup yellow onion, minced
4 garlic cloves, minced
1 packet Stevia

Rinse the chicken tenders and pat dry....

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Casa Cooking Newpaper Article & Review

Posted by Casa Cooking on January 12, 2012

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Category: Cooking

Tags: cooking, feature articles

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