• Facebook Social Icon

610-613-2623

©2017 BY THE BIG TASTY CLUB. PROUDLY CREATED WITH WIX.COM

Cooking and Baking Camps

All cooking and baking classes and camps are on hold until after the coronavirus lockdown is over... In the meantime join us for our :

OnLine Lockdown Cooking Club

School is OUT!  Social Distancing is IN! We are all home and we not only need something to do but we all need to EAT too!  Here is our opportunity to mix things up a little!  Lets turn this time at home into family bonding and cooking together!

Thank you for joining us over the last few weeks for what has been a unprecedented event in our lifetime!  I am grateful you have joined me in cooking healthy family meals daily at 5pm for a bit of social chat and a bit of cheer and the fact that we had a hot meal at the end of it was a bonus!

We are not stopping but merely just cooking and baking via zoom when we can! A bit randomly!  You provide the ingredients, equipment, the facilities and the kids!

Register now for our next class!.... List of ingredients are listed below in advance... It is meant to be a fun social activity whilst we are isolated, we are definitely not gourmet cooking, but it is for company, community and to give our kids a great practical activity during this crazy time

Menu Schedule

Wed March 18 - Savory Crepes (with options for sweet crepes too)

Thurs March 19 - Pizza & Salad (crust made from scratch)

Fri March 20 - Vegetable Soup, Schnitzel & Roasted Spuds 

Mon March 22 - Pasta & vegan bolognese

Tues Mar 23 - Shakshuka & Irish Soda Bread

Wed Mar 24 - Cauliflower Mac n Cheese (with a Twist)

Thurs Mar 25 - Chocolate Lava Cakes (private on line school event)

Wednesday Mar 30 - 20 min Vegetable Chick Pea Curry & Naan Bread

Thurs Mar 31 - Zucchini Bread 

Tuesday April 7 - Flourless (& Passover friendly) Chocolate Cake

Flourless Chocolate Cake

170g approx chocolate (we prefer 70% dark chocolate but you can use semi sweet chocolate chips too), 3 large eggs, 1 stick of butter or margarine for dairy free, 3/4 cup granulated sugar, 1 tsp either vanilla extract, 1tsp espresso powder (or both together is great, add more espresso if you want a mocha flavor), 1/2 cup cocoa powder  

8 in round cake tin

(feel free to double quantity if you want to make a larger one and use a 10in cake tin.

Decoration ideas- either sift confectioners sugar and top with berries or you can make a chocolate ganache glaze (1 cup chocolate & 1/2 cup cream or cream substitute heated 'til melted, cool slightly and then slosh all over cake!!)

NB. instant coffee instead of espresso powder is fine mixed with a tsp hot water / if you don't have cocoa powder don't worry, the cake will still work...

Instructions : 

Turn oven on to 375.  Melt the chocolate and butter in a microwave-safe bowl, in several short 30 second bursts in the microwave. I prefer to do this in a glass bowl set over a pan of simmering water.  Mix a little until melted with a spatula.

In a mixing bowl beat the sugar,  espresso powder, vanilla and  eggs, until smooth. Fold in the chocolate butter mixture, then add the cocoa powder, and mix just to combine.  Pour into a greased cake tin and bake at 375 for about 25 mins. The edges will crack a little but that is normal.

Zucchini Bread

3 medium zucchini (or any combination of carrot/squash/etc shredded in a food processor or 3 mashed bananas).  You can add more or less, it will still work...

Whisk together - 1 1/4 cup vegetable oil, 2 cups sugar, 4 large eggs, 1 tbsp vanilla extract

Add 3 cups all purpose flour (I like to use wholewheat but either is fine) 2 tsp cinnammon, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt

Add the shredded veggies or mashed banana or everything

If you want to add chopped walnuts, raisins or chocolate chips add a couple of handfuls now..

Pour mixture into a greased 9x9 pan 350 degrees for 40-50 min

20 min Vegetable Chick Pea Curry & Naan Bread

One of you make the curry, one of you make the naan bread.  

Curry - saute a chopped onion, add garlic and any vegetables you have (eg carrot, potato, zucchini, cauliflower, peas, peppers - literally whatever you have in) and saute til soft.  Add salt and 2 tbsp curry powder (can add more or less depending on personal taste) and stir for a minute or so.  Add a can of coconut milk and stir, then add a can of chopped tomatoes and some tomato paste. Stir to combine.  Add 2 cans of garbanzo beans/chick peas and simmer for approx 10 mins.  Feel free to add a couple of handfuls of spinach or kale for added texture and color towards the end of the cooking time.  Add chopped cilantro if you have any.

Naan Bread - Mix together 2 cups self rising flour and 1 cup greek yoghurt (can be full fat or non fat) with 1/2 tsp salt (optional) along with a couple tbsp milk and bring together into a dough.  Knead for a couple mins.  Add either more flour if sticky or more milk if dry.  Feel free to double recipe if there are more than 3 or 4 of you eating!  divide into 3 balls and roll out to about 1/3 in.  Sprinkle with nigella seeds (if you have them). Heat a large non-stick pan on medium heat (we use an electric griddle to cook a few at a time). When hot, place one piece of naan dough onto the pan and cook for 2-3 minutes, before flipping and cooking for another 2 minutes. Brush with oil or butter.  Serve with the curry!

Chocolate Lava Cake

120g dark chocolate (min 70%), 1 stick of butter (113g), 6oz/170g/3/4 cup caster or granulated sugar, 3 eggs, 1tsp vanilla extract, 1/3 cup all purpose/plain flour

Melt chocolate and butter over a pan of simmering water.  Whilst this is melting, use an electric beater to mix eggs, sugar, vanilla until doubled in volume.  When chocolate butter is fully melted pour into egg mixture.  Sift flour over and gently fold everything together using a metal spoon - slowly until you have a dark chocolate mush.  Pour into greased ramekins or pudding basins and bake at 400/200 for exactly 10 mins.  If refrigerated prior to baking, bake for 12 mins.  Let rest for a minute then turn out onto a plate and sprinkle with icing sugar. Enjoy!

Cauliflower Mac n'Cheese

NB - this is a delicious marriage between the classic British Cauliflower Cheese dish and the eternally popular American Mac n'Cheese.  Feel free to substitute Broccoli or any vegetable of your choice, or just leave it as a regular Mac n'Cheese.  We will run through making a vegan version too (options below)

1/2 stick Butter, 1/2 cup flour, 2.5 cups milk (dairy or non dairy), 200g sharp cheddar cheese, grated/shredded, 1 pack macaroni or other pasta, half or full head of cauliflower, cut into florets. Feel free to use broccoli instead and add kale too...in fact add whatever you fancy!

Vegan Option - vegan butter, non dairy milk, nutritional yeast

Roast cauliflower with olive oil and salt/pepper in oven at 400 for about 30mins

Cook pasta as per packet instructions.

Melt butter in large pan and when bubbling add flour and whisk to a roux, slowly add milk, a little at a time continually whisking keeping the heat on high... keep adding milk until you have a nice sauce like consistency.  Allow to bubble on the boil and add grated cheese.  Save a little for the topping.

Drain pasta and mix cauliflower, pasta into the sauce.  Add kale and pop in a large baking dish and top with cheese and seasoned breadcrumbs if you have any.  Pop back into oven at 400 for approx 20 mins.  

 

Shakshuka

(for a family of 4 - allow 2 eggs pp or more if you want)

2 very large cans (28oz each) of tomatoes (or 1 can tomatoes and 1 can marinara - either is fine) alternatively this is a fantastic way to use up over ripe tomatoes!, 8 eggs, onion, red, yellow bell peppers.  One other vegetable of choice eg eggplant, salt, pepper, cumin, paprika, chili.

 

Irish Soda Bread

Soda Bread :250g plain white four, 250g wholemeal flour, 100g oats, 1 tsp baking soda, 1 tsp salt, 25g butter, 500ml buttermilk (if you only have milk or cream that is fine, we will just add 1 tbsp vinegar per cup)

Preheat the oven to 400C and dust a baking sheet with flour.

Mix all the dry ingredients in a large bowl, then rub in the butter

Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into two flat, round loaves

Put the loaf on the baking sheet and score a deep cross in the top.  Bake for 25-30 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.

Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool.

Vegan Bolognese

Onion, 1 pack TVP (textured vegetable protein) eg Bobs Red Mill brand, large can of tomatoes, Vegetable Broth, 1 tube or small can tomato paste, vegetables (I suggest zucchini, carrot, mushrooms), Can Red Kidney Beans

Bag of Pasta

Hydrate 2 cups TVP according to packet instructions with vegetable broth.  Set to one side.  Saute onion oil soft, add garlic, cubed vegetables and season with salt and pepper, plenty of oregano/italian seasoning and several slugs of soy sauce.  Add large can of tomatoes (or marinara), 1/2 can tomato paste and a little broth.  Add a pinch of sugar then TVP and mix together.  Add can of red kidney beans and mix.  This needs to simmer for about 10 mins.  Ensure the mixture does not dry up, add water or more broth if need be.  Serve with pasta or rice or eat on its own!

Healthy Baked Chicken Schnitzel & Roast Potatoes (Friday March 20)

Baked Schnitzels: Chicken Breasts (off the bone), your choice of panko breadcrumbs, regular breadcrumbs or almond meal, olive oil or canola oil spray, egg, flour, salt, pepper, preferred seasoning

Roast Potatoes: Bag or 2 of small potatoes such as baby red potatoes or anything you like!

Soup:  Onion, Carrots, Butternut Squash, Broccli, Peas, Spinach, red lentils, vegetable bouillon/broth (you choose the veggies you want to use...but these are the veggies that I like to use!  

Baked Chicken Schnitzel

Cut chicken into thin flat strips.

Add flour to bowl 1 and mix in a little paprika and cumin

Crack  and beat 2 eggs in bowl 2.  

In a 3rd bowl add breadcrumbs (panko, regular or almond meal), salt, pepper and additional seasoning of choice

Dredge each chicken piece in flour mixture, then egg and then breadcrumbs.  Lay each piece directly onto baking tray lined with parchment paper.  

Spray schnitzels with olive oil and bake at 400 for 12-15 mins.

Roast Potoatoes

Cut small potatoes in half 

Drizzle with olive oil, salt, pepper and garlic.

Bake at 400 for 40 minutes or until golden brown and cooked through.  Feel free to add sliced red bell pepper and red onion about 20 minutes before the end of the cooking time.

Vegetable Soup (make this delicious soup over the weekend!!)

Chop all vegetables.  Saute onion in olive oil in a large pot, add carrots, squash, broccoli, stir for a few minutes until veggies are soft. Add 3-4 cloves of garlic, rinsed lentils and frozen peas. Add water to the pan and bouillon powder or cube or use pre-made vegetable stock..  Bring to boil and then simmer for 20 minutes covered.  Add spinach and turn off but leave to rest.  Liquidize with stick blender if you would like a thicker smooth soup or leave if you wish to eat soup just as it is...Add additional herbs or turmeric!

Recipes/Ingredients - Pizza & Salad (Thursday March 19)

Pizza:

480g Bread flour (but all purpose is fine)

1.5 tsp yeast (either type is fine, i will talk thru yeast in class)

1.5 tbsp granulated sugar

1 tsp salt

1 tbsp butter or olive oil

1 ½ cups (454g) lukewarm water

Dissolve the sugar, yeast, olive oil in the lukewarm water (unless its instant yeast in which case no dissolving is necessary).

Add ¾ of the flour and all of the salt adding more flour as necessary to make a soft, smooth dough.

Knead the dough with your hands until it's smooth and elastic, about 7 to 10 minutes.

Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 hour

Salad:

Bag of Kale

1/2 butternut squash

1 fennel bulb

1/2 red onion (optional)

cranberries 

pecans 

Chop butternut squash, slice red onion and fennel.  Place on baking tray / drizzle with olive oil, salt pepper to roast in oven for 30-40 mins at 400-425

Dressing:

  • 1/2-1 lemon squeezed ~ 2 tbsp red wine vinegar ~ 1 tbsp dijon mustard~ 1 clove garlic minced

  • 1/2 tsp dried oregano ~ 1/4 tsp salt ~ ground black pepper ~ 1 tsp honey or sugar~ 1/4 cup olive oil

Whisk all ingredients together (or just simply use a store bought of your choice!!)

Savory/Savoury & Sweet Crepes (Wed Mar 18)

6oz all purpose/plain flour (a heaped cup)

pinch of salt

3 large eggs

10fl oz milk (300ml) mixed with 4fl oz(110ml) water

stick of butter for greasing the pan

(makes around 6 depending on size)

(nb exact measurements are not needed, this recipe is very forgiving, just don't go over on the liquid)

Sieve flour into bowl, make a 'well' for the eggs in the middle, then tip the eggs in.  Slowly add the milk whilst whisking the mixture together.  Ensure all flour and eggs are incorporated.

Prepare fillings (spinach, kale, artichoke, cheese, mushrooms, leeks, green onions, pizza sauce, fried eggs, beans, anything can work!  Use your palate and creativity!)

Heat the crepe pan / frying pan/skillet to high.  Lower heat to medium and grease pan.  Use a 1/3 cup measure to pour mixture into pan and swirl around ensuring pan covered with mixture.  Using a palette or regular knife check the underside is cooked (light brown) and flip... the other side will cook in seconds.  You can add your filling at this point or make all your crepes first and then fill them later.

For sweet crepes add a little sugar to the mixture and cook the same adding your fillings as you go (nutella delicious when melted briefly in the pan)