Now Easter is over we are all looking forward to Summer and have some fantastic cookery workshops scheduled, taking us right through to August.
Here at Blackheath Cooks we are launching some new classes which we are hoping will be popular – Nepalese, Greek Street Food, Patisserie to name a few and these adult evening classes are such a good way to take some time out for yourself and do something different in a relaxed atmosphere (bring a bottle of wine along too, to truly indulge yourself!)
We’ve had two full teenagers after school classes this week and they all cooked delicious Mediterranean meatballs with a tomato and veggie sauce – it’s been a while since we’ve run this recipe and I’d forgotten quite how delicious it is. After the class I came home and cooked it for my family – we use turkey breast mince so it’s really low in fat and you simply mash in some red pesto, fresh basil and chives before rolling into tasty summery meatballs.
Amy has been busy in the shop this week, arranging our new products to tempt people through the door – our beautiful Japanese ‘cherry blossom’ sushi plates and oriental teapots make original gifts and are really so pretty, I don’t think they’ll be in the shop for long!
If anyone out there is wondering what to do for an original birthday party for their son or daughter, then why not have a cookery party at Blackheath Cooks? Children of all ages have so much fun cooking for themselves and we take care of everything – party food, games, party bags and they are always a great success. We hold parties every Saturday and occasionally on Sundays too – they take all the stress away from Mum and Dad.
As always we are treating you to a yummy recipe which is easy, quick and tasty. This one is called Italian Chicken Bake and we actually ran it in our after school class last term and I know that three of our teens cooked it for their whole family a few days later – It takes no time at all and everyone loves it:
I also stumbled across a recipe that my daughter Emily made a few years ago for a school project – she had to invent a breakfast recipe and we came up with a really yummy blueberry oaty creation which I’m also sharing with you. This one is great to make with your kids and a lovely treat for a weekend breakfast (or any time of the day!)
We’ve teamed up with our friends at Greenwichmums to offer you all a 20% discount off our shop products and all our cookery classes (adults and kids) – just mention Greenwichmums when purchasing anything from our shop or booking a class!
ITALIAN CHICKEN BAKE
INGREDIENTS
(serves 4)
1 onion peeled and chopped finely
4 small chicken breast fillets
2 or 3 garlic cloves
1 ½ teaspoon dried oregano
2 tins chopped tomatoes
125g ball mozzarella cheese
60g sliced pepperoni
You will need an oven proof dish – or if you are making a single portion then scale down the ingredients and use a small round foil dish.
1. Preheat your oven to 180fan
2. Put a small drizzle of olive oil in your frying pan and fry the onion for a couple of minutes until soft and clear.
3. Dice up the chicken breast into small bite size pieces and add them to the pan with the onion and fry gently to brown the meat (about five minutes).
4. Crush the garlic clove into the pan and add the oregano. Stir it in for a minute or two and then add the tomatoes.
5. Let it simmer gently, stirring occasionally for five minutes.
6. Switch off the heat and pour your mixture into the oven proof dish.
7. Slice your mozzarella cheese and lay it all over the top of the mixture. Then arrange your pepperoni slices over the top of the mozzarella.
8. Bake for around 20 minutes until the pepperoni starts curling.
GREAT SERVED WITH GARLIC BREAD TO MOP UP THE JUICES!
EMILY’S BREAKFAST BLUEBERRY COOKIES
60g butter
60g caster sugar
1 egg
75g self raising flour
2 heaped spoons porridge oats
2 heaped spoons fresh blueberries
1. Using a wooden spoon, cream together the butter and sugar in a mixing bowl
2. Add the flour and mix until you get a crumby mixture
3. Add the egg and stir well
4. Pour in the porridge oats and stir well
5. Tip in the blueberries and very gently mix, try not to burst the berries
6. Then blob your mixture onto a baking tray lined with parchment paper – this mixture is enough for 8 breakfast cookies so make 8 blobs evenly spaced away from each other – they spread massively during cooking!
7. Put into a pre-heated oven at 180c and bake for 8-10 minutes until lightly golden brown
8. Leave to cool for a few minutes and then sprinkle with some icing sugar if liked and EAT!
These are a soft cakey cookie and the blueberries make them really tasty.
About Amanda Keyzers
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