Cooking Classes for kids (and adults too!)

Fancy having breakfast, lunch or dinner made for you by your kids? …. time to send them to a cooking class at Friends in the Kitchen!

These fun 2 hour sessions are for both girls and boys aged 6-7 years, and 8-10 years on selected Saturdays 11.45 - 1.45pm.

With a maximum of ten children per class, each child has a work station and classes have varied topics.

Children are instructed how to prepare dishes and learn important culinary techniques including preparation from beginning to end.

Kids will prepare a variety of dishes including breakfast egg dishes through to muffins, pasta and sauces and sushi making.

Kids will also learn basic knife skills, how to hold and cut safely and how to prepare fruit and vegetables. Students get to eat their own creations and are treated to fresh fruit and healthy snacks during class time.

REGISTER YOUR INTEREST: To register your interest in the kids Saturday classes please contact Annette Pien on 0403 113 039

JUNE / JULY SCHOOL HOLIDAY TIMETABLE (6-10 years. Boys & Girls)

28 June – Tuesday. Main course and dessert. In this class students will learn how to make a dessert and prepare and cook a main course dish. Lesson 1: Food Preparation – care and use of knives
29 June – Wednesday – Breads and Chicken. In this class students will learn how to make a few different breads as well as well as preparing a delicious chicken dish. Lesson 2: Methods of Preparation, cutting and general kitchen safety
4 July – Monday High Tea. In this class students will learn how to prepare elements of a delicious high tea menu – included: tea sandwiches with different fillings, scones, and mini desserts. Lesson 3: How to lay a table and tips regarding table etiquette
5 July – Tuesday Homemade pasta and pasta sauce. Students will make a fresh pasta from scratch and will learn to make a delicious pasta sauce to accompany the pasta. Lesson 4: The origins of pasta

All classes are $55.00 per student per class.

Bookings for all four classes that are prepaid in advance $195.00 —per child,( Siblings $150.00 per child, per family). Classes begin at 9:00 am and end at 12 noon.

Classes are for girls and boys between the ages of 6 and 10 years.

Classes take place in a private home in Dover Heights.

Classes are designed to be educational and fun; Hands-on cooking activities, each child will participate by measuring, peeling, mixing and preparation.

Class size – maximum of 10 children per group. Friends In The Kitchen must be notified of any allergies 2 days prior to the class commencing.

No refunds on bookings – a credit note will be issued for use towards a future class.

Adult Cooking Classes: are offered on various week nights as well as Saturdays to accommodate everyone.

Cooking class subjects for 2011 are jam packed with different options. With classes like Indian Cooking, “Cheating “ in the kitchen to BBQ and beer tasting for Fathers Day, and Light and healthy cooking – the choice is expansive.

To book or register your interest in Friends in the Kitchen's Adults Cooking Classes, please contact Annette Pien on 0403 113 039

Italian Cooking Class

This past Thursday we hosted an Italian Cooking class focusing on some of our most favorite Tuscan dishes. We had 14 guests attend the class and Lynette and myself were cooking up a storm in the kitchen. We had one of our guests Eva assisting along with Janine who appeared and disappeared as quickly. The friends in the kitchen guests were welcomed with a warm and delicious Tomato and Bread Soup  (Pappa al pomodoro) that was ready upon arrival. The kitchen then fired up dish after dish and this is what was made:  Duck Ragu with pappardelle pasta sourced in Haberfield at La Pasteria www.lapasteria.com.au Other dishes made were: Rosemary and olive focaccia bread, Fagoili ala Rachelle (a oven baked bean dish with a wicked balsamic marinade and rosemary sprigs), panzanella salad, fennel, pomegranatee, orange segments, buffalo mozzarella cheese with a white balsamic and lemon dressing, and a delicious torta di ricotta e nocciole (flourless hazelnut and ricotta cake) that we made from a recipe given to me by Lucio restaurant in Paddington Sydney. It was delicious!

Our next cooking class will take place in a few weeks and between now and then I will continue to post information regarding my daily food adventures and where to find what to eat. Happy eating. xxx

You should try this one .......

On Saturday night we (the happy couple and two friends) had a great dinner out at "Time to Vino" that has recently moved from Surry Hills to Potts Point. After eating what I rate as one of my favorite gnocchi dishes - I have the scoop for you.  
     While we were there I spoke to our waiter who was happy to chat about the move to Potts Point and about their head chef. Scott Mason has cooked at some of the best in Sydney with the likes of Bistro Moncur, Level 41, Rockpool and a short stint at Bianco on his dial.

More about what we ate:  10 Hour Roast Rump steak served with crispy dutch creme potatoes and merchant sauce - amazing beyond delicious. Also: Ricotta gnocchi, roast green olives, zucchini, sage and tomato sugo  - ditto!
We drank:  a 2010 Goaty Hill Pinot Noir (Tamar Valley, TAS)

After our awsome food and dinner chatter I find out that our friend who is having dinner with us is off to El Bulli - Spain next month for one of the final meals that will be prepared by Ferran Adria and his team under the El Bulli banner before it is converted into a food institute. How do I deal with this information. Green with envy!

Needless to say in the next few minutes I try hard to work on an angle that could get myself included and invited to this fine occasion. However regardless of the fact that I may unlikely qualify for the opportunity to be a part of the three luckly people in the party (now in my dreams perhaps four) we workout that it will cost me no less than $4000 to go there have dinner and return to Australia. And that does not include any duty free shopping.  Perhaps another time and another place.
A girl can still dream....................................yes,.........! :) 

(02) 9380 4252
2-14 Kings Cross Road
Potts Pointinfo@timetovino.com

mailto:www.friendsinthekitchen@facebook.com

Update on what's happening at Friends in the kitchen

Hi,
The past few weeks have really been a bit quiet here at Friends in the Kitchen - other than our Indian cooking class I've been trying to process the death of my father Ellie. Although this is not a topic that I would generally delve into on my blog it is a part of life and one that has affected my mood and activity here in the kitchen.

My dad was a wonderful, funny and loving person. He very much enjoyed living in Sydney with our extended family and especially his kids and his grandchildren. I can only hope that time will heal the gaping hole that his passing has left in my life.

 He lived to laugh, eat, cook and also made a host of special food that he was quite well know for across the globe. He also spent much of his time in Australia meeting new friends, cultivating herb gardens, growing plants, passion fruit vines, tomatoes, celery, spring onions, lemon trees, beets, rocket and orchids to mention but only a few of his favourites. Another one of his specialties was making smoked fish - all this at his house in the suburbs.

He had a great relationship with Woody the owners of a gem of a fruit and vegetable shop in Bondi Junction called "Good Fruits" (380 Oxford Street, Bondi Junction) where he bought loads of cucumbers for pickling as well as strawberries and apricots from which he and my mum made the most delicious jams and sold it for charity. Of course Woody always has exceptionally good prices and that was always a priority for dad - to get a good deal!

Food, eating, celebrating and planning our next meal is always the topic of conversation in our home. As soon as one meal has been consumed, plans, ideas, recipes, new food products, food producers, restaurants, menu's and who is making what becomes the new topic of conversation. It is my sincere hope that those of you reading this blog will continue to follow Friends in the kitchen as we plan, cook, review and enjoy this wonderful subject that is feeding our soul and nourishing our mind and spirit.

On the day that my dad passed away a very special friend and rabbi in Sydney came to see my dad. Jeffrey Kamins often visited my dad in hospital as he does for so many other people on a daily basis.  My father looked at Jeffrey and said the following:     " Live everyday as if it's your last, because one day you may be right."  It is one of the last things that he said to us.

Thank you all for spending your time reading this blog and I encourage you to join us in future for a lot more news, both happy and exciting as I continue my exploration into a subject that brings light and happiness to so many of us.  

Our Indian Cooking Class

I consider Lynette a Masterchef in the kitchen.

Lynette is an amazing lady, she taught at Le Cordon Bleu in London and Indian is her thing, her speciality - she is absolutely passionate about the cuisine from this region.

 I am so happy I met her, because she brought such warmth and heart to the kitchen.

Lynette taught us the recipes and techniques for Chicken Korma, Dal Makhani (Creamy Black Dal) made with black lentils which originated in Punjab and Sukha Alu - Potato Curry. 

We had an incredible night preparing the food thanks to Lynette's expertise and we tucked into the delicious dishes afterwards.

A good night was had by all and I cannot wait for the next Cooking Class on Saturday June 11 - Italian Cooking – Explore Tuscan cooking in the suburbs of Sydney



Potato Curry in the making



Potato Curry with rice



Black Dal



Chicken Korma

Chicken Curry ready to eat!

Have a look at the class schedule for 2011 to whet your appetites!

To make a booking please call Annette on 0403 113 039 / sms / or contact FITK at mrscapetown@gmail.com

Indian Cooking Class

Hi there to our "Friends in the Kitchen",

We are looking forward to having you join us for our Indian Cooking Class this Wednesday at 7:00 pm. Our class will be presented by Lynette McDonald who is a dynamic personality as well as being a excellent cook. Lynette has taught at the Cordon Bleu Cooking School in London and her passion for Indian cooking runs at fever pitch. Some of the dishes that she will be making are: Chaas - A savoury yogurt sorbet, Sukha Alu - potatoes, chicken korma, vegetable curry, etc.....

Places for this class are still available - so contact us to book your spot.

Class includes dinner as it is prepared, wine and sparlking water.

Bring your appetite and enjoy! Kind Regards,

Contact Annette at mrscapetown@gmail.com to make a booking

Kids are having fun in the kitchen too...

Hi there, April is always a busy time as we prepare our classes for the kids in our lives. With school holidays, Passover and Easter there is so much to do. Putting on cooking classes for kids is however very rewarding as they are eager learners and are so happy to be handling ingredients. Simple everyday tasks like cracking a egg and making their own scrambled eggs from beginning to end in a stress free environment makes for a very fun experience. The occasional egg does land up on the floor however the kids take it in their stride and have a good laugh. Whisking, mixing and writing down their own recipes to take home create a great sense of satisfaction for them as well. They learn techniques and are all given the chance to prepare and cook their dishes from start to finish. We find that classes work best when the participants are close in age e.g. between 6 - 8 years of age. That way they are all on the same page and the results are very good.

Class Schedule for 2011

We are currently building the website which will be http://friendsinthekitchen.com.au/, in the meantime have a look at this year's class schedule.

From "Men in the Kitchen" from learning to BBQ to healthy salads and cooking to impress, we have tried to think about all kinds of classes to whet your appetites and help your inner foodie come out.

All our day classes start at 11:45 am and end at 2:15 pm
Our evening classes start at 7:00 pm and end at 9:30 pm

Daytime classes:

Saturday 7 May - “Cheating” in the kitchen – focus on delicious food that is easy to make
by using special sauces and marinades to produce magnificent tastes and textures.


Saturday May 28 - Indian Cooking - We will explore the spices and cooking methods to bring out the flavours of India. Hearty food for the winter months.


Saturday June 11 - Italian Cooking – Explore Tuscan cooking in the suburbs of Sydney


Saturday July 2 - A Feast from the Middle East - marinated Persian feta, pomegranates, tahina .... and much more.


Saturday July 30 – Tapas and wine tasting


Saturday August 6 - Cooking to impress - A dinner party specialty menu


Saturday August 20 - “Men in the kitchen” – Meat, fish and dessert. You will meet a butcher, a fish monger and a baker who will show you how to prepare and cook a wonderful steak, grill fish and make a delicious dessert dish – ladies also welcome!


Saturday September 3 - Lebanese food – learn to make your own labne and other favourite Lebanese dishes


Saturday September 17 - Light and Healthy – get into spring with fresh gazpacho (with a twist) and other healthy dishes

Evening classes:

Wednesday May 18 - Indian Cooking – We will explore the spices and cooking methods to bring out the flavours of India. Hearty food for the winter months.


Wednesday June 15 - Cake and desserts (includes a delicious dinner) -  class full


Thursday July 21 - “Cheating” in the kitchen – focus on delicious food that is easy to make
by using special sauces and marinades to produce magnificent tastes and textures.


Wednesday August 3 – A feast from the Middle East - Marinated Persian Feta, pomegranates, tahina .... and much more.


Wednesday August 24 – BBQ and beer tasting - A how to BBQ (make a perfect marinade and cook meat to taste on the BBQ ) with a Beer tasting. A father’s Day Special for the man who loves cooking (or wants to learn more...)

Details regarding classes:

To make a booking please call Annette on 0403 113 039  / sms / or contact FITK at mrscapetown@gmail.com


Average class size is between 15 and 25 guests (20 average) (small intimate class size)


All classes do require a minimum of 10 guests to and can be postponed unless the minimum guest count is reached.


All specified program schedules may be changed without notice by Friends in the Kitchen (FITK will do try their utmost be prevent any unscheduled changes)


And lastly bring a healthy appetite as we look forward to having you and your friends at our cooking classes.


Should you have any questions please contact Annette on Monday to Friday between 9am and 5 pm.


We value your business and look forward to meeting you in our kitchen.

Soup for the end of summer ...

One of my favorite soups for summer is a very quick " Gazpacho Soup"


This is a classic dish with many variation. For me I simply love the low calorie content version although the following ingredients may be added or left out based on your taste. Oil, Bread - apparently the word Gazpacho is derived from the Arabic word for bread. Then there is the ice water or just ice (I like ice) and peeled tomatoes vs unpeeled, fresh, canned, or passata juice.


Other options are Gazpacho as they make it in Spain - Malaga-style with almonds, grapes, bread, etc... And as a salad, soup, drink or as a sauce around seafood like steamed fresh shrimp or crab meat.


If I have not let you on into my big kitchen secret yet - here it comes. Drum roll: Thermomix TM31
Alternatively you can pop it in a kitchen blender or use a bar mix as well.


My recipe of Gazpacho:


1 x 700 ml Bottle passata (Tomato Cooking Sauce)
250 g diced green pepper
5 Lebanese cucumbers - peeled and seeds removed
1 small red onion
1 crushed clove of garlic
5 ripe Roma tomatoes - skin on
3 spring onions
2 Tblsp sherry wine vinegar (red wine vinegar works as well)
few leaves of fresh basil and fresh tarragon and/or fresh oregano
1/4 tsp cumin (to taste - not too much)
4 Tblsp olive oil
handful of flat leaf parsley
1 lime juice (fresh)
1/2 lemon juice (fresh)
3 tbls honey (carefully add more if you prefer it sweeter)
salt (I put lots in) and black pepper
Tabasco to taste (3 - 4 drops)


Keep cucumber on the side - do not mix in yet.


Blend all ingredients very well. If you are adding ice this is the time to add it and blend very well - 8 - 10 cubes


Cucumber: Either hand chop the cucumber into fine cubes or place in blender until you have lots of chewy bits in the soup.

Chill for a few hours or add ice before you add the cucumber if you need it in a hurry like I do!


Makes about 2 litres

Cooking Class - Tuesday 15 March 2011

We are really looking forward to our first cooking class of this year.

In the kitchen we will have Lynette McDonald who is an amazing teacher. She has formerly taught at the Le Corden Bleu London. She has years of experience and an extroverted and wonderful warm personality.

This class is all about Sicilian Cooking. Lynette is passionate and knowledgeable about Sicilian food and cooking. She will teaching us about the produce used, the methods she has been using the most delicious food I've ever tried. Lynette will be using roasted peppers, tomatoes, pasta and will be making regional Sicilian dishes that we are going to teach you how to make .

Lynette will show you how to prepare these dishes and talk about where to buy and shop for the best products to use for your own cooking!

Bring along your appetite and perhaps a friend and join us for a lovely night of cooking, eating and having fun.

Date:  Tuesday 15 March 2011
Time: 7:30 pm
Cost: $75.00 per person

Contact to book:  ph: 0403 113 309  email:  mrscapetown@gmail.com

Recommended Breakfast for a lazy weekend away

Often we pack up the kids and spend a weekend close to the beach in a rented house. On these weekends I like to take all my favorite" easy" to make food with me (it's not camping after all) and preferably we don't want to shop at all once we have reached our destination.


Of all the meals, brunch has to be my favorite one to prepare. Of course I take eggs, so recently when my son asked me to make him a omelet with roasted tomato I also added a few fresh chopped chives that was sauteed with chopped tomatoes that I removed from the saucepan, then made the omelet and then added the sauteed tomato and chives, with a little salt and cracked pepper back into the half cooked omelet. Then fold it over and wallah!!! - He gave me the thumbs up! After that great success - so simple - I made more for the rest of the family.


If there is one particular bakery that I don't like to leave town without stopping in at - it's our local Iggi' sourdough bakery. Seriously: bread to die for. Toasted with fresh avocado, lemon juice, salt and pepper - you have a winner every time.


Another delicious treat is my homemade burcher muesli ( I buy Carmen's untoasted muesli the "yellow" box with fruit and mix it with fruit juice and /or" water" (if you are trying to reduce the calories) and leave it overnight in a dish in the refrigerator. In the morning simply add some delicious deli yogurts, cut in some fresh fruit eg: mango or grated apple.


Last but not least - freshly baked ricotta.(It's delicious with Iggi's (breads) and freshly sliced vine ripened tomatoes (the fresh ricotta cheese is easy to find in a round container at a supermarket) or you can purchase a few tubs at the deli counter.

Simply mix with a little salt, pepper, and plant a few fresh sprigs of lemon thyme into the cheese, drizzle with a fruity olive oil on the top and bake at 180 degrees for about 20 - 30 minutes.

Enjoy!

A side trip to Melbourne this week....... and back to my Cape Town

Talk about looking for "another" wonderful place for breakfast or lunch in Melbourne. After a quick side trip there this week and as always on the hunt for a new great spot, Danni, a Melbourne based friend directed me to the Coin Laundry Cafe -in Armadale - dishes to try: quinoa with spinach, lentils served with a stunning lemon ricotta: The breakfast plate, Roasted Lamb as well as the Salmon with Rosti is also worth the trip.

Back to the South Africa trip. A spot not to be missed and is very addictive so beware as you will want to go back for a second time is: The Old Biscuit Mill. I highly recommend everyone with enough time in Cape Town makes a B-line to the market.  The food and cottage/homemade products are a rare treat by any standard.http://www.theoldbiscuitmill.co.za/
Above is the Funky Fungi man. These assorted fresh mushrooms are grilled with a light sprinkle of herbs/salt and olive oil. What a lovely taste combination and so fresh!

Food in Kalk Bay



Great Street Food in Kalk Bay - I loved the exchange rate!!



Just back from a trip from South Africa

Had an unreal trip in South Africa, most of my time was based in Cape Town visiting Franschoek and Stellenbosch.

Our travels concluded with a trip to the Garden Route via Oudtshoorn, Wilderness, Plettenberg Bay ending in an amazing stay in Sibuya Game Farm. I will talk about my incredible stays in future blog posts.

I have so much to share with you. I spent my mornings having breakfast at Melissa's . I loved everything about Melissa's Food Shop (s), the crockery, the setting, the style of the food and especially the amazing array of rusks. (Rusks are South Africa's version of biscotti - best eaten dipped in tea and coffee)

Since I have been back, I have created the ideal rusk recipe that bowled over my family wanting more. I am looking forward to embracing and using some of the South African recipes into my upcoming cooking classes this year.