IN THIS BLOG: New Website Cook Club Foodie Day Out in Otaki 2016 Recipe: Raw lemon, raspberry and choc 'cashew cheese' cake. 2015 Workshops
Hello new Website It has been a while between letters and for good reason. I finally pressed the 'publish' button for the new, improved Curious Cook website last week! For anyone who has attended a workshop of mine over the last few months, you know that this has been top of mind so I am pleased that it is now live! It is bigger, brighter and easier to navigate. To launch the site, I have a special offer for readers so click here to find out what it is!
Cook Club I'm a little jealous. My husband is part of a Cook Club which a friend of ours started about 8 months ago. This club happens to be only for men and they meet up once every 4-6 weeks. The idea is that when it is your turn to host, you will cook your guests a starter, main and dessert - from scratch. Now these men love their food and so the bar was set to a high standard at meal number one when Venison Wellington was served up as the main dish. As a full round has now been completed, I asked the boys to name some of their most memorable dishes. Steamed chilli mussels in white wine, a salad of young spinach, pear, blue cheese, walnuts and parma ham and a starter of quail egg served on toasted ciabatta with fresh homemade butter were the dishes that stood out - thus far! The Raclette was also mentioned a few times and if you don't know what that is - then I have some pictures of what one is on the Curious Cook facebook page here for you. I'm looking forward to hearing what they come up with next round!
Foodie Event in Otaki Trinity Farm, It's All About The Taste and the Curious Cook are looking to team up early next year to provide you with the perfect excuse to head on up (or down), to Otaki for a day out. This event will be held at Trinity Farm early 2016. We are currently in the planning stages but it is looking like over the course of 3 hours, we will have tasting platters of beautifully made preserves and chutneys, samples of rose petal chocolate and other yummy rose items, along with a talk from Trinity Farm's Karen Piercy about using rose products in food. I'll demonstrate how to make a cheese which will then also be used to make a platter for you to enjoy. You'll also get to wander around the rose gardens afterwards and then perhaps head off to Otaki to do a spot of shopping. Sound good? If you are interested in attending, let me know and I'll keep you posted.
2015 Workshops There are not too many more workshops scheduled between now and then end of the year so if you want to learn a new skill and perhaps make your own Christmas presents, then, enrol into one of my practical hands-on classes now. Halloumi & Ricotta, FarmhouseCheddar, Camembert Masterclass or Feta are all on offer.
Though I don't have any scheduled, I also run a 1.5 hour hands-on pasta class where you learn to make perfect pasta dough, learn how to use a pasta machine and then use it to make fettuccine and ravioli. Perfect for team building or even a hens party. If you can get a group of 6 or more together, then give me a call to arrange your private workshop.
Recipe - Raw lemon, raspberry and chocolate 'cashew cheese' cake. While I don't belong to Cook Club, I do belong to a Book Club. The last review I went to was hosted by my friend Kirsty and I can tell you that while the book had mixed reviews, this cheese cake received very high accolades indeed. I thought I would share it with you...
Ingredients: Crust: 1/2 cup chopped raw almonds, 1/2 cup chopped Medjool dates, 1/4 tspn salt, 3 Tbsp cacao Filling: 1.5 cups raw cashews soaked in water over night, 2 lemons, 1 tsp vanilla, 1/3 cup coconut oil, 1/4 maple syrup. 100gm fresh raspberries to garnish Chocolate Ganache: 1 cup coconut cream, 1 cup dark chocolate.
Method: Place all crust ingredients into food processor and pulse till mixture holds together when rolling it in your hands. Scoop into lined ring mould tin. Press firmly. Warm coconut oil and maple syrup in small pan on a low heat until it becomes liquid. Add remainder of ingredients in food processor and blitz on high until very smooth. Pour half the mixture onto base, arrange some of the raspberries over it, then add remainder of the filling. Place in freezer until solid. Warm cream in pot, add chocolate and stir to combine. Pour on top of filling. Now place in fridge to set. Remove from mould, serve - and impress!