*While researching my childhood, I came across this site, which has a complete listing of all the 80's cartoons and any DVD releases put out, so you can relive those golden Saturday mornings of eating your cereal in front of the tube in your pj's. I know what I'll be doing next weekend!
|Those boots are to DIE for.|
*Has that Rainbow Brite picture burnt your retinas yet? I can't see colours right now...
The Social Cooking kitchens are in a gorgeous spot down on Chaffer's Marina, and right next to Port Cafe, which I am very happy to say serves a lovely mocha. The format of the class was pretty conducive to really getting into it: first the instructor gives a demo of the steps and then turns you loose to work in pairs on that day's recipes. Now, while I am happy to be in amongst it all with everyone else, I hate hate hate with a passion getting called up in front of a group to do something, and that was pretty much the first thing that happened that morning.
We were given aprons and name tags. The instructor asks who among us is a baker and, of course, I got pointed to by my mates. No pressure there, right? Heh. Not unless you're a huge introvert with a seething fear/hatred of being stared at.
Cue shrinking and attempting to hide behind my mate. Unfortunately, she spotted my name tag and said, "So Christina, do you want to come up here and cream this butter and sugar?" How do you say, "No, I'd really rather not coz then people will look at me and I might possibly melt into a puddle on the flow, and that would be really hard to clean up and you don't want that do you?" So I stood there, creaming butter and sugar, while everyone watched, for like an eternity. She couldn't move on to something else while I creamed, noooooo, she had to make everyone watch while I finished my task. I about died. But then it was over and we got down to the business of making yoyo's, which I had never had before.
The biscuits themselves are so darn cute, and you could probably get creative on how you do the tops. One thing that we did learn was that they don't spread, so however much you press them down into a disc, you will be trying to shove double that plus filling into your mouth. Strategic baking, I tell ya!
|Sweet, buttery goodness.|
|Berries make everything better!|
For the second act, we made "The Best Cheese Scones in NZ". Should be called "The Best Cheese Scones to Make If You're Really Lazy!" coz they were super easy and only required three ingredients: regular all-purpose flour, shredded cheese, and milk. Mix, dump, bake, enjoy. Kind of like in a rugby scrum.
|Scones for the lazy baker!|
Yoyos, from Social Cooking
makes about 10 sandwiches (20 biscuits)
- 175g butter, softened
- 1/4 cup icing sugar
- 1 1/2 cups plain flour
- 1/4 custard powder
- a few drops of vanilla extract
- 50g butter, softened
- 1/2 cup icing sugar (or 1/4 icing sugar, 1/4 cocoa powder for chocolate)
- 2 tbsp custard powder
- optional: few drops of flavouring
- optional: fresh or frozen berries
- Biscuits: Cream butter and sugar together until fluffy. Add vanilla and mix in.
- Sift flour and custard powder together to break up the lumps, then mix into butter mixture.
- Roll spoonfulls into a ball with your hands, but don't handle too long or the butter will start to melt. Place on a baking tray lined with baking paper, about 1 inch apart.
- Press down into flat discs with a fork or some other implement of distruction.
- Bake for 15-20 minutes at 180C, until just golden and no longer soft.
- Filling: Beat all ingredients together with a wooden spoon.
- Once the biscuits are cool, spread filling on half. Top with a berry or two for added flavour and colour and sandwich with an un-frosted biscuit. Scrumtious!
makes about 8 big honkin' scones
- 2 cups of self-raising flour
- 2 cups of shredded cheese, your choice of flavour
- milk to mix
- Optional ingredients to add: chopped parsley, chives, basil, parika, chopped chillies, spring onions, the list is endless!
- Preheat oven to 180C.
- Place flour, cheese, and any optional ingredients you've added into big bowl and mix together. Form a well in the centre and add a little bit of milk.
- Mix ingredients together, and add milk as necessary until they are all holding together but not any more.
- Dump big handful-sized mounds onto a lined baking tray.
- Bake for about 20 minutes, until golden. They're so good you don't even need butter!