February is egg month at the How To Cook cooking demonstrations.  We meet every Friday at 10am and for $15 there is a cooking demonstration of two recipes, gourmet coffee and a pastry and the chance to meet others in the area who love to cook.

We started this week’s demonstration with Persian Spiced Eggs.  These are wonderful served over plain rice.

Place room temperature eggs in a saucepan of cold water, cover and bring to a gentle simmer.  Uncover and simmer for 5 minutes.  Drain and rinse under cold running water and peel the eggs.

In a bowl combine the chilli, coconut milk, Persian spice mix, turmeric and garlic. Make shallow slits across the eggs and rub the mixture well over the eggs.

In a frying pan, add the oil and onions and cook over low heat until the onions are lightly golden.  This takes about 10 minutes.

Raise the heat under the frying pan once the onions are cooked and add the eggs.  Turn them often for about 5 or 6 minutes until the eggs are golden brown, then add the spice mixture and cook and stir for 2 more minutes.

In a small bowl stir the tamarine concentrate and water together and add to the egg mixture.  Stir over medium heat until the sauce thickens and coats eggs.  It should take only 3 to 4 minutes.

Transfer to a serving dish and sprinkle with fresh coriander.  Serve hot.

The Friday cooking demonstration also included a wonderful pumpkin and feta frittata that was as beautiful to look at as it was delicious to eat.  Nothing about this frittata is difficult to do, although there are quite  few steps involved.

First the pumpkin and the zucchini need to be roasted in a 180C oven until they start to take on some caramelisation or browning.

Then brown the onion in a skillet and leave in the pan while you whisk the eggs.

Whisk the eggs and add ricotta cheese and pour into the skillet over the onions.  Move the mixture around with a spatula until partially set.

Place the roasted vegetables and feta cheese on top and place in the oven til brown.

And while your frittata is baking, you could make a salad of fresh herbs, baby rocket leaves, cherry tomatoes and chopped chives and serve it with grilled haloumi cut into small squares.  Dress the salad simply with fresh lemon juice and by the time your frittata is finished, you’ll be ready to plate up.

February is egg month at the How to Cook Friday morning cooking demonstrations and we were happy to see several new faces today.  This week we made an asparagus and potato tart with eggs, cream, cheese and herbs all nicely tucked into a filo pastry crust.

This tart doesn’t take long to put together if you’ve precooked the potatoes.  As you can see, this dish is attractive enough for company and it takes less than an hour to prepare.

Wash and place the potatoes into a pan of cold salted water and cook til tender, then slice into 1cm thick rounds then set aside.

Trim the asparagus to fit the tart and set aside.

Place the eggs and cream into a bowl and whisk together.  Add shallots, thyme, parsley and a pinch of salt and pepper and then set aside.

Unroll the filo pastry and layer 5 sheets into prepared tart pan. Trim the edges of the filo so they stand 5 cm proud of the tart pan.

Make a layer of potato on the base of the pastry lined pan and break some potato to fill any major gaps and sprinkle salt, pepper and a grating of nutmeg (or just a bit of ground nutmeg).

Pour egg mixture over potatoes and layer with grated cheese.

Lay asparagus side by side, all going the same way, the full length of the tart.  The tart in the photo used two bunches of asparagus.

Brush edges of the filo pastry and the asparagus with butter.

Bake on the middle shelf of the oven at 180°C for 35 to 40 minutes til egg has set.

If the asparagus looks like it’s starting to shrivel, place a buttered piece of baking paper over the egg and asparagus mixture but not over the pastry.

It’s great hot, warm or cold.

Everyone looks for something unique when entertaining friends and family. This is a delightful dessert.

Start by turning the griller in your oven on.  That way it will be nice and hot when your eggs are ready.  Making them wait while the grill heats will result in a poorer quality fluffy omelette.

Cream the caster sugar into the egg yolks until the sugar has dissolved.  Cover and set aside.

Prepare a 22 cm pan and add the butter so it will be ready to place on the heat when the eggs are ready.  Whisk the egg whites till stiff but not dry peaks form.  Add salt and water and continue to whisk until fully incorporated.

Add one tablespoon of this mixture to the egg yolks to loosen and then fold the egg yolks into the egg whites.

Turn the pan on and wait for the butter to begin to melt and begin to froth.  Pour the egg mixture into the pan and smooth the top with a spatula.  Cook for 30 seconds to set the bottom and then place under the preheated grill.

Watch carefully as the mixture will rise and it only needs to stay in the oven until the omelette begins to set, blister and take on some color.

Remove from the heat and add any sort of filling you desire.  You could add fruit to the mixture before cooking, fill with whipped cream, chocolate, nuts – anything you’ve got in your pantry.

Cut into triangles and serve garnished with icing sugar, toasted nuts and drizzled honey.

To receive the “double voucher” promotion, customers must be signed up to the How To Cook Club monthly newsletter and spend $50 or more in a single transaction.

Customers will receive two $5 gift vouchers for every $50 increment. That means when you spend $100 you will receive four $5 gift vouchers – the equivalent of a 20% discount!

Gift vouchers are not redeemable for cash but are transferable (ie you can give them to your friends) and they can be used to purchase any goods or services from How To Cook.

* How To Cook Club members receive a $5 gift voucher for every $50 transaction all year round. The February double gift voucher promotion is valid until 5pm, 29 February 2012

Today was our first cooking demonstration of 2012 and it was good to see old and new friends who love to cook.  If you live or are visiting the Sunshine Coast, we’d love to have you join us for coffee or tea and a pastry while watching a cooking demonstration.  We have a lot of fun while learning new dishes and new ways of preparing food.

The first omelette we made was a savoury one. There are all sorts of fillings you can put into an omelette.

• Aussie omelette = add cooked bacon, onion, shallots, tomato and fresh basil.
• Masala = add finely diced red onion, ripe tomatoes, coriander, chilli and then chopped parsley for garnish
• Euro omelette = add sundried tomatoes, olives, marinated feta cheese, spinach and roasted capsicum.
• Farmhouse omelette = add sweet corn, cooked bacon, cheese and fresh thyme.

Today we made a masala omelette with finely diced red onion , ripe tomato, coriander, chilli and a bit of choppped parsley for garnish.

First prepare the filling for your omelette and then turn the griller in the oven on so it will be hot when the omelette is ready.  Put 30 grams of butter in a skillet ready to put on the heat when the egg mixture is prepared.

Separate the eggs, making sure that there is NO yolk in the egg whites.  Egg whites won’t get fluffy if there is any yolk in there.  Then beat the whites until stiff enough to form peaks.

Add the salt and water and continue whisking to combine.  Remove from the mixer.

With a small hand whisk, quickly stir the yolks to an even consistency and then pour over the egg whites.  Carefully fold the yolks into the whites trying to keep as much air in the eggs as possible.

Add herbs and gently mix to combine. Place skillet with the butter on the heat and when the butter just begins to get frothy, add the egg mixture.

Looks fluffy, doesn’t it?

Cook for about 30 seconds on medium heat.  You don’t want to burn the bottom.  Take the skillet to the oven and place under the preheated grill.  The mixture will rise so you need to watch it and remove it as soon as the colour changes and the omelette is set.

Spread the filling mixture over half of the omelette.

Finally fold the unfilled side of the omelette over – (you might need two spatulas) and it’s ready to plate up.  Garnish with fresh herbs.

The omelette is moist, light and fluffy and best of all, it’s very good to eat!

COOKING DEMONSTRATION PROGRAM

FEBRUARY

EGGS

$15

10 am Every Friday morning of February

3^rd – Omelette

10^th – Quiche & Frittata

17t  – Persian Spiced Eggs & Curried Eggs

24^th – Victoria Sponge

MARCH

EASTER THEME

$ 15

10am Every Friday morning of March

2^nd – Easter Muffin                                            9^th – Easter Cookies                                             16^t – Easter Cupcakes
23^rd – chocolate Easter treats
30^th – Hot Cross Buns

APRIL

CULTURAL

$ 15

10am Every  Friday morning of April

6^th – Good Friday CLOSED

13^th – African Delights

20^th – TBC

27^th – TBC

MAY

PASTRIES

$ 15

10am Every  Friday morning of May

4^th – Won Tons, Vietnamese and Vegetables

11^th – Kaitafi Pastry

18^th – Puff Pastry

25^th – Pies & Blind Baking

JUNE

WINTER WARMERS

$ 15

10am Every  Friday morning of June

1^st – Oxtail Stew

8^th – Bread & Butter Pudding

15^th – Soup & Laksa

22^nd – Chicken Stew with Dumplings

29^th – Fruit Crumble

JULY

ITALIAN

$ 15

10am Every  Friday morning of July

6^th – Making Pasta

13^th – Buddini Picoli & Sicilian Apple Cake

20^th – Ravioli & Sauce

27^th – Il Cannoli

AUGUST

COOKING TECHNIQUES

$ 15

10am Every  Friday morning of August

3^rd – Garnishing

10^th – Chefs Torch Techniques

17^th – Mincing

24^th – Hors D’oeuvres

31^st – Petit Fours

SEPTEMBER

SUMMER COOKING

$ 15

10am Every  Friday morning of August

7^th – Dressings for Salads

14^th – Marinades for Meats

21^st – Salads

28^th – Fresh Fruit Desserts

OCTOBER

PANTRY TOUR

$ 15

10am Every  Friday morning of October

Take a spice and ingredient tour this month. Each week will feature a variety of ingredients or spices and how to use them

NOVEMBER

GIFTS FROM THE KITCHEN

$ 15

10am Every  Friday morning of November

2^nd – Preserves

9^th – Pickles; Asian Pickle & Pickled Vegetables

16^th – Chutneys

23^rd – Confectionary

30^th – Buscuits

DECEMBER

Friday Demonstration Christmas party

$15

10am Every Friday morning of December

7^th – Recipe Swap

13^th – Christmas Party

20^th – Cookie Swap

27^th – CLOSED

INGREDIENTS
1/2 cup sultanas (golden if you can get them)
Vin Santo( if you can get it) otherwise any sweet dessert wine
500gms chestnut flour….check that it is fresh
2 tablesp soft brown sugar
Pinch salt
1 litre cool water
3 tablesp olive oil
Grated zest of 1 orang
2/3 cup pine nuts
1/3 cup walnuts if desired
1 tablesp finely chopped fresh rosemary leaves
Extra rosemary leaves to garnish plate

METHOD
1.  Preheat oven to 200C
2. Soak sultanas in vin santo or dessert wine for 20-30 mins
3. Line cake tins with baking paper and spray with olive oil
4.  Sift chestnut flour into a bowl
5. Add salt and sugar and mix well
6. Slowly add water a little at a time whisking well to avoid lumps
7. Add strained and dried sultanas, half pine nuts and orange zest.
8. Place 1 tablesp olive oil in each of the springform pans
10. Pour half chestnut batter into each pan. It should be about 2 cm thick
11. Sprinkle top with pine nuts
12. Drizzle the remainder of olive oil over the top of each cake
13. Bake at 200C for 10 mins
14. Turn oven down to 180C and bake for a further 20 to 30 mins
15. Top should be crisp and cracked and inside soft
16. Allow to cool in the pan
16. Sprinkle with pine nuts and dredge with snow sugar to serve

Today’s Cooking Demonstration group got to practice decorating with colored decorating chocolate that comes in tubes.  You put the tube in a glass of hot (not boiling) water and once it melts, you can use it to decorate cookies or cakes.

Before we got into decorating, we did a quick demonstration on how to ice Christmas cookies using royal icing.

Royal icing can me made at home but it’s really easy to buy a packet of mix here at the store all all you do is add water.  Getting the consistency right for the outline and the flooding isn’t difficult and once you’ve mastered it, you’ll be set for every Christmas to come.

Christmas cookie dough is quite soft and can be very soft on a warm day.  I suggest rolling out your dough and place it on baking paper and then on a baking tray and place it in the fridge for 30 minutes, then cut out your cookies.  They’ll retain their shape much better that way.

Here’s a great recipe for Christmas Cookies!

Here is a photo of some of the cookies decorated today.  Remember that nobody knew they were going to do this today and nobody had any practice before starting their cookie.  Everyone had a great time.

Okay, so some of these aren’t the most creative but there was no instruction and no time to design and execute a pattern.  It was just for fun.

If you’re available on a Wednesday or Friday morning at 10am, we’d love to have you come along for our weekly Cooking Demonstration.  There’s always something to learn, new friends to make and great coffee and pastry for only $10.  You don’t need to register, just come in before 10am.

This is a lovely holiday treat and you could decorate them with icing or green and red jellied lollies or roll them in crushed macadamia nuts.

It only takes a few minutes and it’s a great way to use leftover fruitcake!  Simply place the cake in a mixing bowl and mash with a potato masher.

Then mix with the butter, stir in the cream.  Then all you need to do is wait for the mixture to cool in the fridge before rolling into balls.

Melt the white chocolate, dip the chocolates and leave to decorate for the holidays or simply roll in crushed macadamia nuts.  Allow to harden before serving.