COOKING CLASS 28th NOV 2017

I will give you the trifle recipe at class tomorrow for you to prepare at home .
Instead we will prepare  3 edible gifts ...
1.PFEFFERNUSSE....
These are a German ginger biscuit .
These make great edible gifts and will keep for up to 3 weeks in an airtight container .
You will need to bring 1 egg and an airtight container to take them home in .
Another great gift idea ....
2. SUGAR AND SPICE ALMONDS
For these you will need to bring to class 600 gm of almonds .
And another Christmas favourite
3. CHOC CANDY CANE BARK
375gm of white chocolate buttons .......and a container to take home your candy cane bark .
See you all tomorrow.
Noelene Marchwicki

EGG AND DAIRY FREE CHOCOLATE FUDGE CAKE (V)

Preheat your oven to 160deg C
Using the bowl of your electric mixer ,mix together
3 cups of flour ,
6 tbs of raw cacoa ,
2 tsp of baking powder ,
1 tsp of salt ,
2 cups of raw sugar ,
1 cup of almond oil ,
2 cups of cold water ,
1 dsp of vanilla extract ,
2 tbs of apple cider vinegar .
Mix together until you have a smooth batter .
Pour into a greased and lined 20cm spring form pan .
Bake in the preheated oven for 60 minutes or until a skewer inserted in the cake comes out clean .
Remove the cake from the oven and leave in the pan for 10 minutes before removing and place on a wire rack to cool completely .

 

A CHEESEY CHRISTMAS TREE

This is a tasty Christmas gift that can be easily prepared  and  great to share with friends to  nibble on with crackers and wine ..

Use  a stick blender to blend 500gm of cream cheese at room temp ...with 250 gram of  grated cheddar cheese( OR you can use a mix of 125gm of grated cheddar cheese and 125gm of feta cheese...to add to the cream cheese )
Now stir through 1 tbs of finely chopped parsley .
1tbs of brandy.( optional )
1 tbs of cracked black pepper
1 tbs of mixed fruit peel
Then mould the cheese mixture into a smooth cone shape .
Cover with cling wrap and refrigerate  ( overnight would be preferable ).

Sprinkle a mixture of finely chopped parsley and granulated nuts on a board and roll the cone over the parsley and nut mix .
Then decorate with almond flakes and grated carrot

Any combination of thinly sliced firm fruit or vegetable can be used to decorate your cheesy Christmas tree .

TUESDAY COOKING CLASS 21ST NOV 2017

There are 3 weeks left for cooking classes .
Seriously where has the year gone ?
Tomorrow in class we will be preparing a Christmas tree of cheese .
The Christmas cheese tree is a great gift idea and even better to nibble on with crackers and a festive glass of wine .

You will need to bring along to class.....................
500gm of cream cheese
250 gm of  cheddar cheese OR 125gm of feta cheese and 125gm of cheddar cheese ...
All other ingredients will be supplied .......

I have had a number of requests to prepare the rhubarb cake , so I would like it if you could bring along 4 stalks of rhubarb .......and a hand held electric mixer ..
See you all tomorrow
Noelene

GRILLED HONEY BANANA BOATS

Preheat your grill to medium and lightly spray the grill tray .
Place 60gm of dark chocolate pieces broken into small chips in a medium bowl with 20gm of shredded coconut , 1 tsp of ground cinnamon and 3 tbs of honey........stirring to combine .
Scrunch up 4 good sized pieces of foil to support the bananas and shape around the sides of the bananas.
Place a slit through the bananas lengthways making sure not to slice through the skin at the back .
Divide the chocolate and coconut mixture into the slit in the bananas .
Place the bananas under the grill and cook for 5 minutes until the skins have blackened and the chocolate has melted .
Place the bananas in foil on your dishing dish , drizzle with a little more honey and maybe a scoop of ice cream !

The recipe was taken from The Aussie BBQ Bible , Oscar Smith .

NECTARINES WITH CITRUS AND KAFFIR LIME SYRUP

First we need to make the citrus and kaffir lime syrup ....
Combine 230gm of castor sugar with 80 ml of lime juice , 60 ml of orange juice , 80 ml of water and 1 tbs of lemon juice in a saucepan and heat over a medium heat .
Simmer until thickened and syrupy .
Add 3 shredded kaffir lime leaves and 12 mint leaves .
Remove the saucepan from the heat and allow flavours of the leaves to infuse .
Halve 4 ripe nectarines and remove the stone .
Brush the nectarine halves with melted coconut oil .
Grill on a heated and oiled gridle until grill marks appear on the fruit .
Serve the nectarines with a scoop of rice cream or ice cream and a drizzle of the strained  syrup and garnish with the mint leaves ......
Make the most of summer fruits .....


Recipe taken from The Aussie BBQ Bible , Oscar Smith

MEXICAN CORN ON THE COB

First you need to prepare a quick sriracha mayo.
Combine the juice of 1 lime with 1 tbs of sriracha sauce and 125gm of a good quality store bought egg mayonnaise .
Set this aside .
 Spray your grill with a little oil .
Remove the husks from the cobs .
Blanch 4 corn cobs in a saucepan of boiling water for 2 minutes and then drain .
Spray the corn cobs with a little cooking oil and cook under the grill for about 10 minutes or until charred .
Transfer to a plate .
Spread a small amount of the sriracha mayonnaise over the corn cobs , sprinkle with smoked paprika and grated parmesan cheese .
These are good, fun , summer food .

Recipe taken from The Aussie BBQ Bible , Oscar Smith