TASTE OF CANADA AT K-DAYS: MY FOOD DEMOThursday, July 24, 2014
I have never done a cooking demonstration before- until now! I have done many a butcher demo but I wanted to try my hand at showing people my other passion for baking. I was nervous and excited all at the same time!
I did my little demo at K Days on the Taste of Canada Cooking stage;
A TASTE OF CANADA
After thrilling K-Days diners last year, Taste of Canada returns bigger, better and more exciting than ever. Beyond a great menu representing the broad scope of the country’s culinary delights, this year will feature 10 days worth of cooking demonstrations and local vendors.
MAPLE SYRUP & BUTTERMILK SCONES WITH JAM AND CREAM
- 300g self-raising flour
- 100g medium oatmeal, plus extra for dusting
- 100g wholemeal flour
- 50g sugar
- 2 tsp baking powder
- ½ tsp salt
- 160g unsalted butter, softened, plus extra for greasing
- 125ml buttermilk
- 150ml maple syrup
METHOD1. Preheat the oven to 200C/400F/Gas 4.
2. Mix the self-raising flour, oatmeal, wholemeal flour, caster sugar, baking powder and the salt in a bowl to combine.
3. Add the butter and rub into the flour mixture until it resembles breadcrumbs.
4. Place the buttermilk and maple syrup into a separate bowl and mix well.
5. Add the buttermilk and maple syrup mixture to the dry mixture and mix well to make a dough.
6. Roll the dough out on a floured work surface to 3cm/1½in thick. Using a pastry cutter, cut out 12 scones (or as many as the dough will provide).
7. Place onto a greased baking tray and transfer to the oven to bake for 10-12 minutes, or until golden-brown.
JAM SWIRLED CHOCOLATE BROWNIES
- 185 g soft unsalted butter
- 185 g best quality dark chocolate
- 3 large eggs
- 1 tsp. vanilla extract
- 250 g caster sugar
- 115 g plain flour
- 1/2 teaspoon salt
- Few teaspoons of jam
METHOD1. Preheat the oven to 180°C.
2. Melt the butter and chocolate together in a large heavy based saucepan.
3. In a bowl beat the eggs with the sugar and vanilla.
4. Measure the flour into another bowl and add the salt.
5. When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour.
6. Beat to combine and then scrape out of the saucepan into the lined brownie pan.
8. Bake for about 25 minutes.
9. When its's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.
Keep checking the brownies as they cook; remember that they will continue to cook as they cool. Once cooled place in the fridge for a couple of hours to help set the gooey middle before cutting.