Always wanted to crack the simple scone? Sponges not quite happening? School lunchboxes an endless cycle of ham sambos and apples? Well....if any of these scenarios ring true for you...then please read on!
Anneka Manning is one of Australia’s best food writers and educators and luckily, she’s also a good friend to our Farm Kitchen. Such a good friend that next month she's bringing Bake Club back to our Mandagery Creek Farm Kitchen for two great new classes. Both will be loaded with practical information, Anneka will demonstrate a number of recipes (assisted by yours truly!) and then we’ll all sit down to lunch together.
Since launching Bake Club a couple of years ago, Anneka has made two road trips to Orange to teach classes (you can read more about them here and here) and each one has been not only a sell out but a really fabulous day of learning new skills, sharing delicious food and meeting new people.
Conquering the Classics (scones, souffles and sponges), Sunday March 22In this demonstration-style workshop with Anneka Manning, author of Bake, Eat, Love, and yours truly, we will tackle some classic dishes that home cooks are often hesitant to attempt; scones, souffles and sponges. Starting off with basic fail-safe recipes for each one, we will also look at several variations that are sure to impress. This brand new addition to the BakeClass line-up will arm you with all the techniques and confidence you need to master the three scary yet sublime “S’s”.
The class will be followed by a shared lunch with both Anneka and myself. Book here.
Healthy Kids LunchboxesDiscover the four ‘nasties’ you need to be aware of when packing your kids’ lunch boxes and arm yourself with a collection of easy-to-make recipes that will help you avoid them…and that your kids will LOVE! In this demonstration-style workshop, we tackle the often-stressful challenge of the kids’ lunch box. It might seem impossible to provide options that are quick to make, healthy and still yummy. But this class will arm you with everything you need to deliver this stress-free...every day! Anneka will introduce you to the four ‘nasties’ you really want to stay away from when it comes to kids’ lunch boxes and explain to you why it is so important to be aware of them. She will also share lots of hints, tips and fantastic, simple sweet and savoury recipes for healthy alternatives to the store bought products that are so often filled with these ‘nasties’.
This class promises to fill you with new-found confidence to fill your kids’ lunch boxes every day with food that they will LOVE and DEVOUR. A fun and healthy lunch with Anneka and Sophie, where you will get the opportunity to discuss all things baking and cooking with them, will conclude the session. Book here.
Both classes include:
- Expert baking advice, guidance and inspiration
- An invaluable recipe & information kit
- A special bakeware gift from BakeClub's wonderful partners Wiltshire
- Morning tea on arrival
- Fun and healthy lunch with Anneka and Sophie
- Lots of laughs!
With school now well and truly back (my Tom started in Kindergarten only this morning...sniff), I also asked Anneka to give us a preview of the March 23 'Packing Healthy Lunchboxes’ class. And in keeping with her ever-generous nature, she came back with a recipe for the above vegetable frittatas (above), which are definitely going to pop up in Ali and Tom’s lunchboxes tomorrow.
If you can make it to either or both of these classes please join us - I promise you’ll have a great day and learn heaps.
Vegetable frittatasAnneka - These individual frittatas are dead simple and super quick to make – perfect for lunch boxes either for lunch or as a substantial snack that is packed with energy and goodness. Try different combinations of favourite vegetables (corn kernels, chopped capsicum and grated pumpkin all work well also) and throw in a can of drained and flaked salmon or tuna to boost the protein.
130g small short pasta, such as macaroni
Olive oil, to grease
2 medium zucchini (about 270g), coarsely grated
1 medium carrot (about 120g), coarsely grated
100g (1 cup) coarsely grated extra tasty or vintage cheddar cheese
80ml (1/3 cup) milk
Freshly ground black pepper and salt, to taste
125g small cherry or grape tomatoes, halved
- Preheat the oven to 180°C. Brush a 12-hole medium (80ml /1/3 cup) muffin tray with the oil to lightly grease.
- Cook the pasta in plenty of boiling water, following the packet directions, until al dente. Drain and rinse under cold running water. Drain well.
- Put the drained pasta, zucchini, carrot and 75g (3/4 cup) of the cheddar in a large bowl and mix to combine well. Divide the mixture evenly among the greased muffin tin holes.
- Use a fork to whisk together the eggs and milk in a large jug until well combined. Season to taste with pepper and salt and whisk again. Pour evenly over the vegetable mixture. Press the halved tomatoes, cut side up, into the tops of the frittatas and then sprinkle with the remaining cheese.
- Bake in preheated oven for 18-20 minutes or until just cooked through and lightly golden. Stand in the tin for a few minutes before running a palette knife around the outside of each frittata and lifting out. Serve warm or at room temperature.