Im going to make your tastebuds an offer they can’t refuse – New Class Dates

2014 Cooking and Baking Classes

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2014 Cooking a Culture – Greece

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Learn how to put together the perfect combination of vegetables, meat, fresh and dry herbs to make the most delicious Greek cuisine. At the end of class its time for “DINER” so get comfortable and enjoy everything you have made.

History, Culture and Cuisine of Real Greek Food from Asia Minor

BOOK NOW!

A: Cooking a Culture – Greece

Next Class:  (Code A)  February, Sunday, 16th from 3.00pm till 7.00pm

Next Class: (Code B) March, Sunday 30th from 3.00pm – 7.00pm

Next Class: (Code C) April, Sunday 27th from 9.30am – 3.30pm

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$180 per person

A: In this class you will learn to make:

*Meze (starter)

*Classic Greek Main

*Salads

*Dessert

*Please note that appropriate clothing must be worn at all times, including closed-toe footwear, preferably no loose garments or extra jewellery.

*Please do not make travel arrangements until your class has been confirmed. We do not offer refunds for classes once your payment has been processed.

*Please note participants must be 18 years of age or over.

*Class outline may be subject to change. 

2014 Celebrate with Cake I – Chocolate

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2014 Baking Class will sure put a smile on any chocoholics face with these gorgeous cakes. WOW your friends and family make your special event a delicious celebration.

Make, Bake, Decorate and at the end of class “Take Home” a wonderful sample selection of everything you have made.

BOOK NOW!

D: Celebrate with Cake I – Chocolate

Next Class: (Code D)  May, Saturday the 3rd 9.30am – 3.30pm

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$180 per person

A: In this class you will learn to make:

*Chocolate Sacher Swiss Roll

*Chocolate Mud Cake

*Chocolate Caramel Brownies

*Chocolate Decorations, Frosting, Filling, Fresh Fruit decorating

*Please note that appropriate clothing must be worn at all times, including closed-toe footwear, preferably no loose garments or extra jewellery.

*Please do not make travel arrangements until your class has been confirmed. We do not offer refunds for classes once your payment has been processed.

*Please note participants must be 18 years of age or over.

*Class outline may be subject to change.

2014 Celebrate with Cake II – Party

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2014 Baking Class will sure put a smile on everyones face with these gorgeous desserts. Learn to make layered cakes to wow your friends and family, make every special event a delicious delight to celebrate.

Make, Bake, Decorate and at the end of class “Take Home” a wonderful sample selection of everything you have made.

BOOK NOW!

E: Celebrate with Cake II – Party

Next Class: (Code E)  May, Sunday, 25th from 3.00pm till 7.00pm

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$180 per person

E: In this class you will learn to make:

*Layered Red Velvet Cake

*Chocolate Orange Checkerboard Cake

*French Lemon Drizzle Loaf with candied citrus

*Frosting, Fillings, Candied Citrus, Fresh Fruit decorating

*Please note that appropriate clothing must be worn at all times, including closed-toe footwear, preferably no loose garments or extra jewellery.

*Please do not make travel arrangements until your class has been confirmed. We do not offer refunds for classes once your payment has been processed.

*Please note participants must be 18 years of age or over.

*Class outline may be subject to change.

 2014 Baking with Passion – Bread

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The smell of freshly baked bread, the crunch of crust and texture, it’s no wonder some countries consider it to be their cutlery and a meal without bread would be unheard of. Learn to make a variety of breads in your very own domestic oven.

Make, Bake and Enjoy. At the end of class “Take Home” a wonderful sample selection of everything you have made.

BOOK NOW!

Next Class: (Code F)  June, Sunday, 22nd from 9.30pm till 3.30pm

Next Class: (Code G)  June, Sunday, 29th from 9.30pm till 3.30pm

F: Baking with Passion – Bread I : Savoury

F: In this class you will learn to make:

*Free form loaf, Pizza Basses, Variety of Dinner Rolls, Filled Lattice Loaf

*Shape Dough

*Baking techniques

*Use commercial yeast and fresh yeast

*Use a variety of bread flour, seeds to enrich the dough

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G: Baking with Passion – Bread II:  Sweet

G: In this class you will learn to make:

*Enriched Dough

*Sweet Yeast Braids

*Scrolls, Rosetts, Brioche

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$180 per person

*Please note that appropriate clothing must be worn at all times, including closed-toe footwear, preferably no loose garments or extra jewellery.

*Please do not make travel arrangements until your class has been confirmed. We do not offer refunds for classes once your payment has been processed.

*Please note participants must be 18 years of age or over.

*Class outline may be subject to change.

 Please email your preference for:

Class  A  Cooking a Culture – Greece on Sunday 16th of February 3.00pm – 7.00pm

Class  B  Cooking a Culture – Greece on Sunday 30th of March 3.00pm – 7.00pm

Class  C  Cooking a Culture – Greece on Sunday 27th of April 9.30am – 3.30pm

Class  D Celebrate with Cake I – Chocolate on Saturday the 3rd of May 9.30am – 3.30pm

Class  E Celebrate with Cake II – Party  on Sunday 25th of May 9.30am – 3.30pm

Class F Baking with Passion – Bread I – Savoury on Sunday 22nd of June 9.30am – 3.30pm

Class G Baking with Passion – Bread II – Sweet on Sunday 29th of June 9.30am – 3.30pm

Christmas Baking Classes

I have always said that nothing say’s “I love you” or “I Care” or just “Thank you”
like a gift from home.

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This Christmas Baking Class will sure put a smile on everyones face with the gorgeous desserts you will learn to:

Make, Bake, Decorate and at the end of class

Take Home a wonderful sample selection of everything you have made.

BOOK NOW!

A: “Best of Bake Off”

Next Class: December, Sunday, 15th from 9.00am till 3.30pm

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$160 per person

A Best of Bake Off 15:12

A: In this class you will learn to make:

· Gluten Free Spiced Raspberry Tart

· Baked Honey Blossom Cheese Cake

· Choc-Orange Mini Tarts

·Mango and Raspberry Tarts

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B: Christmas Desserts

Next Class: December, Sunday, 22nd from 9.00am till 3.30pm

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$180 per person

B Christmas Desserts Class 22:12

 B: In this class you will learn to make:

· Baked Honey Blossom Cheese Cake

· Tropical Meringue and White Chocolate Trifle *(Bowl will be provided)

· Red Velvet Swiss Roll with White Chocolate and Mascarpone cream

·Fancy Gingerbread Cookies

In this class you will learn:

· Techniques and recipes for home use

· Create your own unique decorations

· Rolling, cutting, baking dough

· Intricate assembly techniques

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Please email your preference for:

Class  A on Sunday 15th of December 9.00am – 3.30pm

Class B  on Sunday 22nd of December 9.00am – 3.30pm

*Please note that appropriate clothing must be worn at all times, including closed-toe footwear, preferably no loose garments or extra jewellery.

*Please do not make travel arrangements until your class has been confirmed. We do not offer refunds for classes once your payment has been processed.

*Please note participants must be 18 years of age or over.

*Note: GIFT VOUCHER ARE AVAILABLE AND WILL BE SENT VIA EMAIL – MINIMUM $10.00
Vouchers are valid for a period of 365 day(s) from date of purchase.

Episode 7: The Great Australian Bake Off – Pastry and a little Gluten free


Signature Bake Challenge was all about  Gluten Free. 

I have always lover the traditional Linzer tart its one of the worlds oldest recorded recipes. This inspired me to take something old and make it new, well the best way I know how.  Off course if you don’t like raspberry you can make strawberry jam or even plum it all works beautifully together. The pastry is lovely to work with and no rolling pin required.

“Spiced Raspberry Tart”

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Shane’s in love with raspberry jam!

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We are all enjoying some of Monique’s left over figs…..delicious!

Technical Bake Time!

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The dreaded technical bake was soon to follow, the French crescent moon the Croissants!  Even though it caught us by surprise it was the first time I felt a little at easy. This was the first technical bake that I had made at home and even though it was almost 10 years ago for the first time I felt a little confident…..as scary as that sounds.  My croissants didn’t fail me they were golden and flaky all puffed up Im sure I made this french pastry proud. Judgment time and they got “1st” YAY!

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The ALL important “SHOWSTOPPER”

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“STRUDEL” I think I can still hear host Shane saying “STRUDEL”

I had watched my grandmother and mother use the method of stretching the wet dough to make these supper fine sheets it take patience and a very large table. But in my wisdom I chose to make the Filo Pastry the traditional way using a very thin long rolling pin and a copious amount of cornflour which helps to stop the pastry from sticking together. Once this process has been completed each sheet is coated in golden melted butter to help the sheets cook and crisp through as well as add enough flavour to appease and French pallet. The real challenge with a strudel “no-mater” what the filling is the final presentation and I think a simple stencil and some sugared cinnamon was just the touch my strudel needed.

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RECIPE!

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Gluten Free – Spiced Raspberry Tart

Ingredients

Serves 10 – 12
For the pastry
  • 1 cup almond meal
  • 250g gluten-free flour
  • pinch of baking powder
  • pinch of bicarbonate of soda
  • 3 teaspoons icing sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 200g butter
  • 1 free-range egg yolk
  • 1 vanilla pod
  • zest of 1 lemon
For the jam
  • 1kg raspberries
  • 1kg A1 sugar
  • 3 tablespoons water
  • 3 tablespoons lemon juice
  • ¾ x 50g packet Jamsetta (pectin)
To finish
  • ½ cup sliced almonds
  • 1 free-range egg yolk, beaten, for the egg wash
  • cinnamon and stencil for dusting
Utensil
  • 1 x 25cm fluted loose-based flan tin

Preparation Method

Place the almond meal, flour, baking powder, bicarbonate of soda, icing sugar, spices and butter into a food processor bowl and process until the mixture resembles breadcrumbs. Add the egg yolk through the feed tube and process until combined. Split the vanilla pod and scrape the seeds into the dough along with the lemon zest.

Place the dough onto a floured worktop and knead lightly until smooth. Cut off one-third and roll into a ball. Shape the remaining pastry into another ball. Wrap in cling wrap and chill for 20 minutes.

Roll out the larger pastry ball. Line the tin, then place it back in the fridge to rest the pastry. (A hint for rolling out this pastry, as it is quite crumbly: spray your worktop with oil. Place a large piece of cling wrap on top and roll the pastry out onto it. This will make it easier to pick up.) Roll out the smaller piece of pastry onto baking paper. Cut a small circle (18cm) to sit on top of the tart. Chill the base and top for 10 minutes.

Preheat the oven to 150°C. Wash the raspberries. Place the sugar in a deep pan and heat in the oven for 6 minutes. Place the raspberries in a separate heavy- based pan with the water and lemon juice. Mash the fruit and add the warmed sugar and Jamsetta, stirring constantly. Bring to the boil and cook, bubbling, for 5—10 minutes. Skim off any scum and discard. (To test if the jam is set, place 3 saucers in the freezer. Once cold, place 1 level teaspoon of jam on the first saucer. If set, the jam should wrinkle once cool; if not continue cooking for a further 3 minutes and test again on a fresh saucer.)

Preheat the oven to 180°C. Fill the chilled pastry case with the jam and cover with the decorated circle of pastry. Place almonds around the circle. Brush the pastry with egg wash and bake for 20—25 minutes. Decorate by sifting the cinnamon over the stencil before serving.

Thank you to judges Kerry Vincent and Dan Lepard

for there wonderful comments and off course being chosen as STAR BAKER.

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