In our “Evening meals” classes the students have asked me to show them some uses for more uncommon or not often used items. This week we’ll be looking at the humble Turnip.
I don’t know why we haven’t done this till now. Everyone I know has had one version or another of “Cookery The Australian Way” at High school. At Bake Club this week we decided to make a bunch of favourites from it and this is what we made. Continue reading Bake Club/Season 10/Meeting 2 —–“Cookery The Australian Way”
(Asian Dinner Party class Menu 2)
Before we get into what’s Yum Cha, Dim Sum.
I’d like to share how I learnt to put these asian recipes together.
I’m not sure if some of you know this but when I was doing my Patisserie training and Teaching at Chisholm, my days were filled being around international students.
It was awesome, Continue reading Yum Cha / Dim Sum Class at Bec’s Table
How about a Food Swap?
I’m always looking for ways to give back to my wonderful students at the cook school. Without you, I wouldn’t be here.
Therefore I’m looking for expressions of interest. I want to hold a food swap event at the cooking school.
I can only offer entry to people who have done a class at the cooking school. Our open days can draw a crowd of up to 200 people, and this is more than we’ll be able to handle for a food swap event, especially the first one. Continue reading Bec’s Food Swap Event
French Caramel tart or Frangipane tart with a caramel walnut topping. What ever you want to call it, it’s a keeper.
I’ve just fixed this recipe to make it website friendly and I’ve noticed once again its got loads of nuts in it. I promise I’ll make sure the next one doesn’t. Continue reading French Caramel Tart – Made at Bec’s Table Bake Club
Chocolate Hazelnut tart is my son’s favorite dessert. In fact when he was asked what cake he wanted for he’s 21st, he asked for this. Continue reading Chocolate Hazelnut Tart
Here’s a favourite Quiche that my students enjoy.
I often make this Quiche recipe for long classes where we offer lunch to the students. Not for Dinner Party classes as you know, I make you work for your lunch for those, Continue reading Bec’s Quiche Conventional and Thermomix Methods
Anzac day is coming up: At Bake club this week we made a stack of recipes. They included the traditional cookie and a few variations. An Anzac cake with a Maple buttercream filling and a new recipe I’ve written for an Anzac Pecan crumble cake. Continue reading Anzac Pecan crumble Cake
Why is the method different for making butter cakes in your Thermomix?
A little while ago I developed a class for Thermomix consultants to explain the chemistry behind making butter cakes. I offered this class because of what I found in Bake Club. Continue reading Thermomix Butter Cakes – Learn How
Look at the new recipe I wrote for Bake Club.
At Bake Club we can’t make many yeasted goods because of the time it takes to develop the dough. We only have 2 hours and that’s hard while your drinking tea and chatting. 😉
Last week I set myself a task to develop a recipe that could be made from start to finish in the time we have for our meetings. Continue reading Hot Cross buns in less than an hour
Yesterday was the Grand Opening of our new local shopping precinct (Casey Central). The locals have been waiting eagerly for this day and came out in hordes to check it all out.
As you can imagine, car parking was at a premium. I’m lucky; I have a relative that lives close by and was able to leave my car parked there so I could walk over to check out all the brilliant new stores. Mind you, I think I might have to do my cooking school shopping elsewhere till the parking issues subside. A couple of weeks and I’m sure we’ll be in business. 😉 Continue reading Casey Central Shopping Centre
Morning Tea at Sausage making class
I offered my “Easy 7 layer slice” at a recent class, as something for morning tea. The students loved it so much I was asked to post the recipe. I remember years ago my sister made it and for someone that hated cooking, I was surprised at how yummy it was. Then I learnt how easy it was to make. She’s a bright pumpkin. I decided to add it to one of the Bake Club slice meetings; everyone loved that it was so easy, and it was perfect for cleaning up the pantry of any leftover dried fruit or cereal. So, this is my version of this yummy, oh so easy, slice.
If you’re looking for a super quick, no dirty bowls or spatulas kind of bake, this is it. It’s also one that can help you clean up some of that leftover dried fruit, cereal, etc. in your pantry.
How easy is it?
7 layer slice is my grandson’s favourite slice to make. Apart from the collection of ingredients and popping in and out of a hot oven, he can make it all on his own, and he’s only 4.
I’ve left the cup measurements in this ingredient list; I usually use metric measurements so my recipes can be foolproof, but this one is so forgiving you don’t even have to get the scales out.
My version of a 7 Layer slice.
- 125 g butter
- 125 g biscuit crumbs
- 1 cup (90 g) coconut
- 1 cup (150g) chocolate chips (this can be added to, or reduced by ½, but you need some to bind)
- ½ cup (125g) Oats (or dried fruit?)
- 1 ½ cup (150g) chopped walnuts (or mixed nuts???)
- 1 full can (395g – 425g depending on brand) sweetened condensed milk
- Melt the butter in a 9X13 cake pan. (We pop the butter in the cake pan and set it in the oven to melt while the oven is warming. Then we collect all the other ingredients).
- Remove from heat and sprinkle the rest of the ingredients in layers over the butter. Do this in order of the recipe and you'll have it all glued together.
- The last ingredient (condensed milk) needs to be drizzled over the top.
- Bake at 175 c for 25 minutes, or till it's golden brown.
- If using a glass pan, reduce temperature to 150 c. The slice needs to be lightly browned to make sure you've caramelised and set the slice. Allow to cool completely (about 2 hours) before removing from the tray and cutting.
Why not change the oats for cranberries or change the chopped walnuts for almonds and cashews. Don’t like coconut, replace it with something else.