Cheese Classes at Bec’s Table

One thing I love is being able to share an antipasto platter full of everything I’ve made from scratch.   My Cheese Classes make for a big part of my platters. 

You might think cheese making is too much work, but it’s not, and you can get others involved for a bit of fun.  You just have to commit.   Another thing that puts some people off is that most well-written recipes look like they’ve got lots of steps. Long pages of text can be daunting, but It’s like anything you’re new at the more written steps, the better.  After a while, you’ll understand the process, and you need a lot less instruction.  Some of the recipes I write are a little long, not difficult, just long.  Rather than assume you know a process or technique I try to fill in the dots.  I also like to add any tips that I can think of while I’m writing.   I mean why not, everyone wants to make things quicker, smarter with less cleaning up right! Hopefully, I write something that helps you too.

Another thing that puts some people off is that most well-written recipes look like they’ve got lots of steps. Long pages of text can be daunting, but It’s like anything you’re new at the more written steps, the better.  After a while, you’ll understand the process, and you need a lot less instruction.  Some of the recipes I write are a little long, not difficult, just long.  Rather than assume you know a process or technique I try to fill in the dots.  I also like to add any tips that I can think of while I’m writing.   I mean why not, everyone wants to make things quicker, smarter with less cleaning up right! Hopefully, I write something that helps you too. Continue reading “Cheese Classes at Bec’s Table”

Bec’s Table eBooks

After much waiting, this is our very first Bec’s Table eBook and it’s from our Bake Club meetings.  Our “Bake Club eBook” is for all of you that missed out on a place or we’re too far away to visit fortnightly.

Here’s your chance to join in on the fun and learning.  This ebook contains all the recipes we made in our first season of Bake Club. 

If you’d like to preview or purchase, click the buttons underneath the photo below.

 

Bake Club Season 1 eBook Rebecca McLeod

  • This is our cook book from the very first season at Bec's Table Bake Club. It includes all the recipes and my tips and tricks to help you along the way.
  • 50 pages

Janmaree’s Rasberry, Lemon Sherbet and Pistachio Cake or Lemon Sherbet Cake

 

The lovely Janmaree has given me permission to add her wonderful new recipe to my site. This is Janmaree’s very own recipe, the one she developed at Bake Club.  We love her Lemon Sherbet Cake.  Continue reading “Janmaree’s Rasberry, Lemon Sherbet and Pistachio Cake or Lemon Sherbet Cake”

Yeasted Sweet Doughs (Demonstration and hands on) Sweet Dough Class

Sweet Dough Class

Yeasted sweet doughs react a little differently to plain bread recipes.  Learn my bakery tips and tricks on getting them right every time. 

I’ve chosen these recipes so I can pack the most learning in one class.  Three different methods of making sweet doughs should keep you busy with a variety of recipes.

Learning techniques are the building blocks to being confident in the kitchen. Continue reading “Yeasted Sweet Doughs (Demonstration and hands on) Sweet Dough Class”

Tandoori Chicken (or Fish)

Tandoori Chicken without a Tandoori Oven.

I’ve been making Tandoori spice for a long time. It’s perfect for the summer BBQ season. It’s made an appearance at my open days along with my homemade sausages samples. 

With my Tandoori spice blend, this recipe couldn’t be easier.  Continue reading “Tandoori Chicken (or Fish)”

Penang curry with beef

I love this beef curry. The spice blend on its own has warm undertones, although I like to ramp up the heat by adding a few chillies I make all my spice blends mild, so you add as much chilli as you like.

This dish couldn’t be easier and will defiantly satisfy any cravings for Thai.

Continue reading “Penang curry with beef”

Quick Lamb Madras

Lamb Madras is a British recipe.  If you ask for a Madras curry in India they may not know what you’re talking about, it was invented by restaurants in Britain.  The origin of Madras curry is said to originate from the south of India.  When the English merchants arrived there in 1640 (now Chennai).   This is my Quick Lamb Madras recipe for those that make or purchase my Madras spice blend. 

This is a mild spice blend but if you’d like a little more heat, just add some fresh chilli or cayenne pepper. Continue reading “Quick Lamb Madras”

Bec’s Southern Fried or Oven Baked Chicken (I like Southern Baked Chicken)

Kids and Adults alike love this Southern Baked Chicken recipe.  Another great quick and easy meal that everyone will eat.  As was taste tested at our Open Day 2016. It can be deep fried but why would you when most people can’t tell the difference when it’s baked.  Continue reading “Bec’s Southern Fried or Oven Baked Chicken (I like Southern Baked Chicken)”