COOK OFF FRIDAY
|A new group meeting " Cook Off Friday" previously via Zoom but now from September on the 3rd Friday at 10.30am each month at Ashley Pavilion.|
Coordinator: Niddy Walpole (01353 721144)
We all follow the recipe and then we have a coffee and look at everyone's efforts.
Your only outlay is if you need any ingredients and you could cook them the night before should you prefer.
I look forward to seeing you.
November 19th- We decided that all entries were equally delicious so all are winners.
AnnMary had savoury choux - suggested cayenne pepper in the mixture prior to baking and parmesan cheese sprinkled on top to bake. Anchovy essence plus tomato puree into the cream cheese as filling or curry paste. These were all very tasty.
My last meeting on December 17th will be Christmas themed and good news, Stephanie will be running a Cookery group at the 2nd Tuesday meeting. Look out for information for that.
October 15th - seven of us attempted the Yorkshire Parkin with such varying results
from the same recipe (mine were disastrous!) but the voted winner was Stephanie's.
Her choice of recipe is for a Shortbread.
On September 17th only 6 of us met at Ashley Pavilion but we had a great natter
over tasting this month's recipe Welsh Cakes. Joint winners were Grace for accuracy and appearance. Kath had modified hers by adding a lemon and we all liked the taste.
November 19th will be Choux buns -savoury or sweet-Anne Mary
December 17th will be a free choice for a Xmas Tasting -Grace's choice.
The recipe for November
Eggs 4 + 1 yolk for decoration
Combine water, salt and butter in good saucepan and bring to the boil.
Off the heat, add the sieved flour in one go and beat vigorously with a wooden spatula to eliminate any lumps. Beat in each egg one at a time .
Grease a baking sheet.
With a forcing bag using a nozzle suitable for what you wish to fill the buns with (large for cream/eclairs, small aperitif size) shape the pastry on to the baking sheet.
Wash the buns with egg yolk and mark with the back of a fork (optional).
Bake at 200C/180C fan for 25-30 mins. Cool on a wire rack. With a sharp knife, cut open one side of the bun ready to fill.
Serving options and Fillings
a) 60ml whipped cream, 0.040g icing sugar, 1tsp vanilla essence combined. Using a largish nozzle forcing bag, fill each bun and sprinkle with icing sugar to decorate.
b) As above but spread with melted chocolate/mocha instead of sprinkling with icing sugar.
c) Using soft cream cheese (i.e. Philidelphia), mix gently and season well according to taste – curry powder, chopped chives, chopped prawns, anchovy essence. Fill each bun using a small nozzle forcing bag.
d) Mix a good pinch of cayenne pepper into the mixture. Shape and eggwash the buns as above, then top with grated parmesan before baking. Serve warm.
Note: these buns may be made ahead and stored in an airtight container.
Once filled they should be served straight away
winner of May's Cook off Friday was Grace Crump with a very well presented cake, decorated with lemon slices. We all loved the very tasty cake and Annemary gave a lovely tip to make your own slices of lemon for topping by heating them in the sugary glaze.
Grace's choice will be Welsh Cakes for us to try in September.
April’s meeting was the traditional friendly event. The social aspect was highlighted by the discussions which started with baking, but soon drifted to COVID-19 vaccination, history, books, and future U3A activities for when we are able to meet face-to-face. The moist apple cake was considered a success, although comments did vary from ‘easy’ to ‘some difficult bits’. As usual members varied the constituents to suit their tastes. The winner
was Kath Gifkins, who will supply a flapjack recipe for a future meeting.
March 19th meeting was the usual social and chatty event. The cheese straws were a great success, with members showing their ‘cheese stacks,twisted straws and sticks like fish fingers’! The winner was Chris Timmins, who will supply a Blue Cheese Biscuits recipe for a future meeting.