Adelaide cooking class

[judydawn]

Thanks to Trudy mentioning a couple of cooking classes coming up at Prospect in Adelaide, I checked it out and Katie & I have decided we will join Trudy that night so have booked for this coming Tuesday 22nd October.  There is another class in November - details of the class and how to obtain tickets can be found here.

[cookie1]

That sounds exciting Judy. Is the person running them well known by tmx people?

[judydawn]

She is an Adelaide consultant so is well know in that circle Cookie.

[cookie1]

It sounds like fun. I'll look forward to hearing how it goes.

[trudy]

I heard about the class because a neighbour ,"mickeydownunder" had told me about this site called "cookingjust4me" so had to have a look.   Her site is new but on it she tells you how she uses up a whole chicken which she has cooked in the TM throughout her week rather than waste what is left over through being a little organised.  More recipes are to be added later.

Looking forward to the class and have also enrolled Wayne!!!!!

[goldfish]

Trudy.. Thanks for passing along the info on cookingjust4me.... Very interesting site.

[jeninwa]

Just checked out her site and have booked marked it for future reference. Thanks for letting us know about this site.

[judydawn]

Katie, Trudy and I went to this class tonight but I'll only speak for myself in case they want to comment as well but I really enjoyed it.  Caroline has some good ideas for getting the most out of the ingredients you buy when cooking for 1 or 2.  Her menu tonight was

Breakfast Bars
Apple, carrot & ginger juice
Purple smoothie

Steamed chicken and stock then included some of the cooked chicken in
Chicken rissoles, Spring slaw in lettuce cups & Sausage Rolls

Fast Crusty Bread

Rice & vegies

Vegetarian sausage rolls

Coffee Brulee

Apple & Blueberry Crumble

Apple Crumble Pie

Flavour enhancers - spicy crumble topping, savoury herby topping, spring herb butter & green sauce

These new recipes should be on her blog tomorrow.

There was a full house there tonight, the support for this type of class was amazing and she had to turn some prospective attendees away. Her next class, the same as tonight, is in November but she is hoping to hold them every few months because as the seasons change we do tend to eat different types of meals and her menus for future classe will be built around seasonal ingredients.

I liked her hint of using dry vermouth instead of white wine in cooking - the vermouth keeps forever and adds a good depth of flavour. Use the same amount as the recipe states.  In place of red wine she uses port as that also keeps once opened - 1/2 quantity of port to red wine quantity.

She uses garlic infused olive oil instead of cloves when she only wants a touch of garlic added to the dish, uses spring onions rather than small quantities of regular brown or red onions and keeps a jar of caramelised onions on hand as a spoonful can add depth of flavour to a meal for one.

Well done Caroline, you have some great ideas and your audience was suitably impressed from what I could see.

[cookie1]

The class sounds excellent. The menu is really large. Even though many of us have had our machines for some time we can still find new uses for them and new tricks.

[Cornish Cream]

Nice menu Judy.It sounds as though it was an excellent evening.I'll look forward to looking at the recipes on Caroline's blog.

[trudy]

Great review of last night Judy,  I agree that Caroline did a great job and kept us interested throughout the evening.  There were plenty of tastings to try and lots of inspiration.  One product that was quite new to me was the powdered vanilla that she used and is available in  some supermarkets.  I look forward to your next class Caroline - great job!!

[judydawn]

Thanks Trudy. I forgot about that one, I'd love to know how much that little jar cost - she only used the tiniest amount and it would last for ages.

[trudy]

Have to go to Foodland later and will have a look.  Will let you know if I see it.

[judydawn]

Caroline has added her recipes now.  Click on the link and you will have your own free eBook.

[cookie1]

I downloaded her ebook this morning Judy and it sits proudly under my breakfast book in ibooks. I haven't had much more than a glance but it looks good.
Was the vanilla powder from Heilala? I bought a show bag from them at the Good Food and Wine show and I have a jar of it in there. It is very strong. I have become a fan of their syrup too as well as the paste.