ONLINE LIVE family cooking workshops

visit my facebook page eloiseemmett.com to view our workshops at the set times listed below, organise your ingredients and join in cooking in your own home!

 

 

Ok and the reality 🤣There will be mess! but cooking really is a great activity if you want a activity for kids of different ages with the bonus of ending in delicious food!!

 

Ingredients for Recipes to be cooked on Facebook Live workshops from  Monday 30th March  until Sunday 5th April 

Monday 30th  3 Pm Fish and potato croquettes

6 large Kennebec or floury mashing Potatoes
1 tablespoon butter
1 onion
1 carrot
1 clove garlic
Extra Virgin olive oil for pan frying

500 grams fish (we will bw using some Tassal salmon fillet I have in the freezer)
1 zucchini
1 cup Parmesan
1 egg
salt and pepper
½ cup fresh mixed herbs
1 cup peas
1 ½ cups bread crumbs

 

Wednesday  1st April 3 PM Satay veggie curry and rice
1 cup Long grain Rice
1 Onion
2 carrot
tablespoon Olive oil
Chilli (as much as you like)

Teaspoon  garam masala
Teaspoons ground cumin
tablespoon oyster sauce

2 tablespoons Peanut Butter (old spikey bridge is the best!)

375 ml tin Coconut Milk
tablespoon Cornflour
veggie: Zucchini, broccoli, cauliflower, peas, corn, silver beat a mix of what ever you have in the fridge, pantry or freezer to make up a cup of veggies or 2 per person.

 

Thursday 2nd April 10 am Fresh field grove Extra Virgin Olive Oil Cupcakes & quince (or what ever fruit you have ) cupcakes

This is Fiona’s recipe for The Tasmania Pantry 2 Cookbook. We will use quince as we have heaps coming off our trees, I will use some out of one of the many the jars we have preserved  but you could use Apricots, apple, quince, berries what ever fruit you like. If using fresh quince then they would need to be stewed until pink and cooked and cooled, or baked and cooled before assembling in the cake batter.

 

80 ml fresh field grove Extra Virgin Olive oil
80 sugar
½ teaspoon vanilla
2 eggs
1 teaspoon lemon zest
50 ml milk
160 grams self-rising flour
pinch salt

3 bottled quinces (or cooked fruit of your choice)

 

Saturday 3 Pm Braised octopus, tomato & Weston farm paprika

(new recipe for my new book!)Serve this octopus with cooked pasta or crusty bread and salad.

Extra virgin Olive Oil
1 kilo octopus
2 onions
4 cloves garlic
2 bay leaves
2 sprigs thyme’
2 sprigs oregano
2 tablespoons Weston farm smoked paprika
2 tablespoons basil
cracked pepper
sea salt
800 grams tomato
Kalamata olives
Jalepeno pepers or hot chillies ( or add pickled jalepeno peppers to finish)

Fetta or marinated fetta and cooked pasta or crusty bread and salad

 

Sunday 5th April  Lamb Roast 3PM and Apple and quince Pie
(apple pie recipe from the Tasmania Pantry Cookbook)

leg of lamb
4 sprigs of rosemary
6 cloves garlic
Extra Virgin olive oil

Pepper
vegetables of your choice to roast (potatoes, sweet potato, pumpkin, beetroot)

and some greens to steam (zucchini, broccoli, Peas)

for the gravy
few tablespoons flour
1 litre stock
few tables ons chutney

For the pie

2 cups self raising flour
ÂĽ cup sugar
125 grams butter
3 apples
3 quince
Ice-cream to serve (get the good stuff from Sweet Envy Or VDL)

 

 

 

Monday 6th April- 9 am Hot Cross buns

 

½ cup milk
2 teaspoons yeast
2 tablespoons sugar
4 cups plain
½ teaspoon mixed spice
1 teaspoon cinnamon
2 tablespoons butter
1 egg
½ cup dried fruits
ÂĽ cup choc chips
jam to glaze
flour and water for the crosses

 

Wednesday 7th 8 am Apple and Quince Baked Porridge

 

400 ml milk

2 quince poached
180 ml water
2 apples
180 grams’ cups oats
1 tablespoon honey
1 teaspoon cinnamon

 

Thursday 8th 3 PM Lasagne

Meat sauce


600 grams’ mince

1 tablespoon olive oil
2 onions
4 cloves garlic
add grated carrot, zucchini, broccoli and spinach if you wish
800 grams’ tomato
1 tablespoon basil
1 tablespoon oregano

Pasta
300grams
3 eggs

Cheese sauce
2 tablespoons butter
2 tablespoons plain flour
500 ml milk
100 gams cheddar
50 grams’ parmesan
salt and pepper

 

 

I have thought about the best way to set it up so I can sell my workshops affordably and so I can earn a wage. Also making the online workshops available to everyone as I know some people will not be able to afford anything at this time. Thinking of a system that will Not  require a bucket load of cash to set up or time or more complication (more work) into it with fancy online store management systems (that would make the price more expensive and then not available to everyone, and my brain like everyone else now is hurting just getting by each day, so I couldn’t operate a complicated system anyway, I just want to teach people how to cook!).  I have decided  starting out suggesting a contribution  of what you can afford as a honesty system transferred to my account (as a guide I am thinking a few dollars per 1/2 hour to 1 hr workshop, or  $5-$10 for the 5 recipe workshops a week ). I will post the shopping lists and recipes each week on this website on  Thursday so you can be prepared for the following Monday workshop. I will be spending a lot of time preparing the recipes, workshops and ingredients lists and then planning and delivering the workshop, so if I can scrape in minimum hourly wage or something near that  for the hours I spend on these online workshops so that I can justify spending all the time on it (eg NOT doing stuff for and with my own children, or other paid work or writing, editing and photographing recipes for my new book!), then I will be VERY happy! BSB 633 000 Acc:157454059

And with the   school holidays coming up if your kids are still at school or if you have the kids at home, it will be really handy to have access to these workshops to educate and entertain the kids, and what a great time for the kids to learn to cook! Visit my store to purchase copies of my books packed with loads of delicious family recipes or the super affordable  EBOOK version of the books!