Life Without Lemons: Shovel and Fork

TASTE OF CANADA AT K-DAYS: MY FOOD DEMO

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.

Here I am whisking up some Jam Swirled Chocolate Brownies.

Getting ready to take the stage.

Talking with my hands, as always!

Talking to some of audience after the demo.

Here is what I made for the demo. A British afternoon tea with a Canadian Twist using delicious Fruits of Sherbrooke Jams.

I made Chocolate Jam Swirled Brownies and Maple & Buttermilk Scones with Jam and Cream. Here are the recipes;

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

METHOD

1. 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.

When cooled completely, split open and spread with jam and softly whipped cream. Enjoy with a fabulous cup of tea.

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

METHOD

1. 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.

7. Place a few teaspoons of jam onto the top and use a skewer to swirl the jam into the top of the brownies.
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.

Links to printable recipes; Jam Swirled Brownies and Maple & Buttermilk Scones with Jam and Cream