SUNDAY COOKING CLASSES @THE CHURCHILL HUB

Commencing Sunday 21st September..  1.30 pm ----3.30 pm  @ Churchill Hub , Phillip Parade  Churchill.


 We  will be making EASY BREAD  AND A JAM AND COCONUT SLICE
Please bring 2 kg of  Plain Flour   ( All Purpose )
Salt
2  eggs
200gm of butter or  margarine
80gm desiccated coconut
225gm of shredded coconut
1. jar of your favourite jam
Dry yeast
A large bowl.


A note book and pen ....


You are welcome to come along and just observe or bring your ingredients and join me around the bench in preparing tasty treats for you to take home and share with family , friends and work mates.
  

A SWEET FRUIT PIZZA

Preheat your oven to 180 deg C


To make the dough , you will need to beat  125 gm of softened margarine , 110gm of castor sugar and 1 tsp of vanilla essence with an electric mixer until pale and creamy .
Then add 60 ml of butter and beat until combined .
Combine 150 gm plain flour  and 110 gm of self raising flour
Add the combined flours to the butter mix  on a low speed. to just combined.




Spread cookie dough on an ungreased pizza tray .
Bake in your heated oven for 15 minutes or until golden and cooked through .
Cool .


Mix 225 gms of cream cheese , with 1/2 cup castor sugar and 1 tsp of vanilla essence .OR use a hazelnut spread .
Spread over the cookie pizza base .
Place sliced fresh fruit  on cream cheese mixture OR place thinly sliced slithers of  mars bars ,crushed pistachios and peeled mandarin segments over the hazelnut spread .
Slice .
Refrigerate any leftovers

EAT WITH LOVE ...... Middle Eastern Cooking ..Samira El Khafir

" A recipe has no soul .
You as the cook , bring soul to the recipe "


These are  the opening  words to Samira`s cookbook EAT WITH LOVE  .Middle Eastern Cooking.
New Holland  Publishers ..RRP $40.00


A beautifully presented , easy to read  collection of Middle Eastern  recipes  that represent Samira`s food journey .
It was a warm and friendly book launch , Samira`s family and friends so welcoming and the food on offer was absolutely delicious with all the recipes to be found in Samira`s book.
Those savoury crepes ...Mmmmm!
It was good to share Samira`s book launch experience with my co Masterchef  series  5 participants , and to listen to Matt Preston as guest speaker at the launch.


Samira ...all your hard paid off  , you caught your dream


Noelene x

ITALIAN LOVE CAKE

Found this little recipe  in a book published by the Evangelical Christian Publishers Association...titled Just Desserts.




 Preheat your oven to 180 deg C


You will need to prepare 1 packet of chocolate cake mix , as per directions on packet .
Pour the prepared batter in a greased  9 x 13 inch spring form baking pan .


In a separate bowl combine ..........
Ricotta cheese ..500gm
4 eggs,
1 tsp of  vanilla essence
3/4 cup of castor sugar
Making sure to mix well until sugar is dissolved .


Spoon this mix over the top of the cake batter.
Bake for 1 hour , the cake will rise to the top .
Cool the cake in the tin.
Meanwhile mix I cup of milk with the contents of I instant pudding mix and fold in 1 cup of thickly whipped cream.
Spread this over the cooled cake and refrigerate .


When the pudding has set release the pan from the cake.

FOR THE LADIES IN MY THURSDAY EVENING COOKING CLASS...

The Thursday evening class has come to an end  because of my commitment to Fair and Equitable Trade in my role  as an ambassador,.
From here until the our expo at Federation Square in Melbourne , December   6th and 7th ...my time will be spent promoting our region and the  bounty of produce grown , nurtured and caught in the magnificent area we live in .
It is sad indeed when the greater Gippsland is divided by local Govt boundaries all marked out on a map.
I have put in my time , enthusiastically committing to food forums ....seriously for what  ?
A paper trail .!
Latrobe City had a magnificent opportunity to get behind an expo of sustainable and home  industries .  There are many in the Valley and the greater Gippsland  who need our support but the  local Latrobe City offices shuffled phone calls from one person to another .
No one was interested because we wanted to give the greater Gippsland  (all areas incorporated  ) an opportunity to display their produce and wares at Lardner Park , Warragul .
Well that got a very disappointing response .
Well ,  I`ll be at Federation Square on the 7 th December cooking up a storm using produce from the greater Gippsland .
If you can ... come support us .


I have`nt forgotten any of you and  I have made a submission to the City Offices to hold cooking classes in the Hub on Sunday afternoons .......but guess what  ?..... I have been told there is a security problem because I want to hold classes after hours ......
I would have thought our Thursday night classes between 7.00 pm and 9.00pm were out of hours .


I have a vision for Churchill and it involves community and food ...... I have made an application with reason  for the presiding body to reconsider their decision.


If you are ever available there is always the Tuesday class if the Sunday option gets canned .


Thank you for your support
Gayle Webster
Leica Franz
Gail Smith
Carol Smith
Robyn Grigoleit
Heather Beaton
Deanna Sutherland
Sam Soutar
Jenny webb


I told you girls we were going to do a croquenbouche , it`s still on .
I so want you to experience cooking  PAIN .
Let`s wait the Churchill Hub decision.
 Please keep in touch .
Noelene Marchwicki

A GINGER CAKE ........RICH AND SPICY BUT NOT TOO SWEET

Heat your oven to 150 deg C
Grease a loaf tin ( 18 cm x 11.5 cm x 8.5cm or there abouts ) and line it with baking paper .
Mix together 225 gm of all purpose flour.
30 ml of ground ginger
15 ml of mustard powder
15 ml of ground cinnamon
15 ml of baking powder.
Set aside.
In another bowl , beat  together 200 ml of rice bran oil
75 ml of molasses
75 ml of malt extract
50 ml of clear honey
2 eggs
100 ml of milk.


Once the mix is completely combined , fold in to the dry ingredients .
Pour the batter in to the prepared cake tin.
Bake on the bottom shelf of your oven for 1.5 hours or until a skewer inserted into the cake comes out clean.
Remove from the oven and cool on a wire rack.

COUSCOUS CAKE

Grease a 6 inch spring form round tin and line it with baking paper.
Cut 250gm of glacce fruit in to small pieces .
Put 400 gm couscous in a medium sized bowl and cover with 700 ml of boiling water in which the rind of one lemon has been grated .
Add the chopped fruit,
50 gm of sesame seeds.
Juice of the lemon
50 ml of maple syrup
Stir to combine and leave stand .
Press the mixture down into the tin and chill in the refrigerator for at least 6 hours until the mixture sets.