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December 2014
I know I have been busy when it means there will be no Camembert to put on the table on Christmas day - sorry in advance to my friends and family! This year has had me travel from Wellington all the way up to Apiti in the Manawatu, teaching many different types of cheeses during my hands-on workshops. Over 2014, I had the wonderful experience of being a part of the Handmade festival in Wellington, I demonstrated at the Kapiti Sustainable Home and Garden show, I was a part of Kath Irvines Summer Festival, I facilitated corporate workshops at Brackenridge, taught cheese making at Te Horo School and was also part of the Trinity Farm workshop series. I have also been involved in Community Education programmes both in Kapiti and Wellington. I get to have a wee rest now which will make husband and children happy as they get me 'back' during the weekends for a while!
Arran Farm - Raw Milk
Late November, Mary and Stephen from Arran Farm hosted a Feta and Mozzarella workshop which I ran at the Colyton Community Hall in Feilding. This workshop was sold out in 24 hours so shows that there is definitely still a huge interest out there for this skill! The difference about this workshop was that we were lucky enough to use fresh, raw A2 milk directly from Arran Farm. You can find out more about this particular milk and the health benefits that are associated with it here. You can also find out where to go in Feilding should you be interested in purchasing it - I would buy the milk for the bottles alone - but that is just me! ..
Fondue Cookery Anyone?
Or should I say 'fundo'! One of my favourite things to do is sit around the dinner table with my friends, surrounded by delicious food. Fondue is perfect for this! So, I thought why not create a short, hands-on class where people can learn a new skill, have some fun and eat too?
During this class, you will work in small groups to cut, slice and dice your own delicious selection of platter items. We will then make a pot of Swiss fondue which you will then sit down to dip into with your group. Check out dates here and book your place - could be a good idea as a Christmas gift for the person who is hard to buy for? Maybe I should give out a prize should there be anyone brave enough to dress up for the occasion...!
2015 Workshops
For the Curious - these have been scheduled and are now available to view (and of course book into) via the Curious Cook website. Have a look here as there are a few new workshops you may be interested in - Fondue being one of them.
Gift Vouchers
Don't forget that you can buy gift vouchers for workshops and cheese making supplies from my online store.
Just a reminder that for those of you who may be thinking about purchasing a Mad Millie Fresh Cheese or Artisan Kit soon, here is your motivation. Not only will you be able to make lots of beautiful homemade cheeses but you will also receive a $20 discount voucher. This entitles you to $20 off a Mad Millie cheese making demonstration class held by one of their approved Demonstrators - of which I am one! These classes are designed to show you how to make various cheeses and teach you about the contents of your kit. For further info about the demonstration classes I have on offer, please click here. By the way, you can also use this voucher to receive a discount off one of my hands-on workshops.
Facebook!
Remember to like me on facebook! I have over 200 people now so I must be doing something right! This is the medium I'll be using to post regular updates on workshops and demonstrations, photos of cheeses I have in progress as well as yummy recipes. I'll also have the odd competition too for those who like to win things!!
As always, I look forward to seeing you soon!
Best wishes,
Alexis
Curious Cook
0220 40 80 46
May 2014
Wow - where does the time go? The last time I sent a newsletter out, I was writing about Christmas and now we have just started term 2!
I have been working hard over the last couple of months not only as a Mum but also sharing the joy of home cheese making from Palmerston North through to Wellington. I have introduced a few new classes such as Camembert, Brie and Farmhouse Cheddar - which is so popular I have scheduled another class for later in the year. And due to demand, I'm keeping the oldies but goodies - Halloumi and Feta. I also had fun teaching Mozzarella to a group at Brackenridge last week as part of their team building event.
If there are any cheese workshops or demonstrations that you would like to see included on my calendar, please let me know as I may simply just not have thought about teaching it!!
Sustainable Home and Garden Show
It was a pleasure to be asked again to be a part of this show which is certainly something that Kapiti should be proud of. Thanks to all those who attended my early 9am Mozzarella demo! Somewhat challenging as the kitchen I had been promised access to had been locked off but a little kiwi ingenuity and thinking on the spot proved successful with a yummy batch of Mozzarella served to those who attended at the end!
Cheese Review
And the winner of the best homemade cheese currently sitting in my fridge goes to: drum roll please... Double Creamy (dreamy) Brie.
I have been playing around with this cheese platter staple and am pleased to say that I am extremely satisfied with my attempts to recreate it. Which is good seeing as I have another Brie workshop coming up in two weeks time! The secret to serving this cheese (as with all others), is to take it out of the fridge at least one hour prior to serving so that it will be at room temperature.
Anyone heard of Kefir?
For those of you who are not familiar with Kefir, it is a drink which contains 8 strains of live culture which are extremely beneficial for your tummy. One thing we should all know but don't necessarily, is that a healthy gut is critical to overall health.
The good news about Kefir is that this drink can be made not just with milk but for those that are lactose intolerant, it can also be made with coconut milk, juice or soy. I am yet to make Kefir cheese but shall make sure I do and will review it for you in my next newsletter.
The Mad Millie Kefir Kit at $19.50 contains everything you need to make this healthy drink and makes up to 6 L of kefir. Click here for more details and of course how to order one!
Discount Vouchers
For those of you who may be thinking of purchasing a Mad Millie Fresh Cheese or Artisan Kit soon, here is your motivation. Not only will you be able to make lots of beautiful homemade cheeses but you will also receive a $20 discount voucher. This entitles you to $20 off a Mad Millie cheese making demonstration class. These classes are designed to show you how to make various cheeses and teach you about the contents of your kit. For further info about the demonstration classes I have on offer, please click here.
A recipe for you - Stuffed whole pumpkin
I love serving meals of which 90% has either been grown in my soil or made by me. It is so rewarding in fact that I feel I have to share! A great meal for those cool nights that are closing in on us and also a wonderful conversation piece.
You need:
1 whole pumpkin
salt and pepper
3 cloves garlic
knob of butter
10 or so large leaves of spinach or silverbeet (or any other leafy greens you may have on hand)
1/2 capsicum
200 grams stale bread (made into breadcrumbs)
1/2 teaspoon nutmeg
a few saffron strands
250/300 grams of ricotta
Method
Cut top of pumpkin open and scoop out seeds and any fibrous bits. Season the inside of the pumpkin with salt and pepper.
Make ricotta if you have not already done so (check out my facebook page for this recipe)
Fry garlic in butter, add capsicum. Take off heat, add chopped green leaves and leave to wilt.
In a bowl, mix garlic mixture, breadcrumbs, ricotta, nutmeg and saffron and season to taste.
Pour this mixture inside the pumpkin, pop lid on and bake for 1 hour at 200 degrees. After an hour, lift lid and test pumpkin flesh to see if it is soft enough to eat. If not, put back in for 15 minute bursts. Timing will depend on size of pumpkin and how fleshy it is. My pumpkin last night for example took close to two hours.
Once inside contents are steamy hot and the outside of the pumpkin is browned , place in the centre of your table on a rustic chopping board. Serve with or without bowls!!
Facebook!
Remember to like me on facebook! This is the medium I'll be using to post regular updates on workshops and demonstrations, photos of cheeses I have in progress as well as yummy recipes. I'll also have the odd competition too for those who like to win things!!
As always, I look forward to seeing you soon!
Best wishes,
Alexis
August 2013
What I'm curious about
This month, it is Queso Fresco - and I can make it! It is a Mexican cheese traditionally made from either cows milk or a blend of cow and goat's milk. It is equally as nice in a salad or slightly melted down in a spicy dish such as enchiladas.The best thing about it is that is very easy to make so I have decided to design a class around it. September the 7th will bring this class to Wellington so for those of you who would like to learn how to make a new cheese, click here to book your place.
Where I've been
I have been a guest at a mid-winter feast, celebrated my husband's birthday with a rather large party and have also dressed in costume for a Medieval banquet which were all fabulous food-filled occasions.
The place I would most like to talk about though is the Quarter Acre Cafe which has relocated to Manakau - just down the road from my 5 year old's school. Hooray! The staff are welcoming and they make wonderful coffee which helps to ease the rather early mornings I have had recently. The slices, cakes and biscuits on the counter are also met with delight both by me and my three year old who are now often frequent visitors! My family and I also celebrated a recent birthday by having lunch at Quarter Acre where we could not fault the food nor the service. Every time we drive past during the weekend the car park is full and I hear that it can be difficult to book a last minute table in the evenings which is a testament to what people think of the cafe. Long may that last!
What I love
I wrote in June about the upcoming MyMag article written by Sacha Kenny which would take the reader from milking Mandy the cow through to making the cheese. The article can be found here as well as a well loved recipe for orzo salad with feta - homemade of course!! .
Spaetzle. I have been hounding a friend of mine to teach me how to make this the authentic way and two weeks ago, I was finally treated. For those of you who do not know what it is, it is an egg noodle which is scraped into long thin strips off a wet, wooden board. It is then cooked in salted, boiling water. It can be cooked in many different ways after this initial preparation. I suspect it will take me while to perfect my dough and scraping technique though as it is definitely harder than it looks! I am looking forward to experimenting when cooking with it. So far, frying it in a little sage and butter is my favourite. Yum!
What is on
My two new classes are: Queso Fresco in Wellington on the 7th of September and I have a new'Making and Serving Halloumi' workshop where you will not only make your own halloumi but you will also be served it in a meal at the end of the class. Book now as some classes are filling quickly.
Give me a call or send me an email if you require more details on these workshops as I am always happy to chat. Have a look through the Workshop Calendar for all upcoming workshops and register now to satisfy your own culinary curiosity.
Best wishes
Alexis
Curious Cook
April 2013
What I'm curious about
I am curious about how long my vegetable/herb/fruit garden is going to survive this drought that we are in currently. It certainly begs the question, 'Have New Zealander's been far too blase about water conservation?' Given that the Kapiti Coast is going to be water metered in the very near future, we are investigating different water storage options which certainly do not come cheaply. I am looking forward to 'installation day', (whatever our choice of water system may be), as it sits much better with me to be collecting our own water rather than relying on a potential unsustainable source.
This was Mindi's curiosity actually so I decided to grow it on her behalf - the spaghetti squash. Unfortunately, my success with this unique vegetable was not particularly good - I have harvested one, with one left to go (which is for you Mindi!). I did however experiment with my one and what a cool vegetable it is! As the name indicates, instead of having firm flesh on the inside, it is comprised of spaghetti-like strands which makes it interesting to cook with. I have given you my recipe below which was so tasty that next spring, I shall be sowing an abundance of these seeds!
Baked Spaghetti Squash
Ingredients: 1 Spaghetti Squash, 50 gms butter, 2 large garlic cloves finely sliced, handful of basil leaves, salt to taste, parmesan cheeses to taste.1) Bake squash in oven for approximately 1 hour at 180 degrees until you can pierce the skin easily. 2) Halve the squash once cool enough to touch and with a fork, scrape out the flesh, discard the seeds. 3) In a pan, heat butter, fry garlic til cooked. Add squash, basil and salt and cook until the squash has absorbed butter but is still slightly crunchy. Take off the heat and serve in bowls with loads of parmesan sprinkled on top along with a few wedges of this seasons cherry tomatoes. Yum!!
Where I've been
We braved it during the Christmas break and took the two children camping for the first time. Given that Husband and I have not camped for many years - (which you would have noticed if you had seen us trying to erect the tent), we managed to survive! How wonderful it is to sleep in the great outdoors, listen to the bird life and catch a kahawai or two while you are at it.
I enjoy being busy and I certainly have been over the last two months having taught approximately 100 people the joy of cheesemaking. These workshops have had me in Te Horo, Otaki, Carterton, Wellington and Taratahi, the Agricultural School in Masterton. I have also held some private cheesemaking workshops about the lower north island and must thank Kirsten for her wonderful lemon ricotta cake recipe which has gone down a treat several times in this household already!
What I love
I thought I would update you on the cider making journey I started just prior to Christmas. The story thus far is that is is really very good! I have made two batches of apple cider and everyone who has had the good fortune to try it gives me the thumbs up - which is encouraging. In fact, I love being able to supply great homemade food for my friends and family and now I can add a wonderful tasting beverage to the menu! I hoped to start my next brew over Easter but alas I have run out of time so. It will be pear this brew so I'm looking forward to seeing what that tastes like. As I am trying to clear a bit of space in my house, I have a few of these cider kits available at a discounted rate of $110.00 + p&p so get in quick and purchase online here before this stock runs out. .
Kath Irvine! She is a secret hero of mine so I was pretty stoked when she called me a few months ago to ask if I would do a talk at her Autumn Festival in April. Well, hold me back!! I'll be there the weekend of 20th and 21st of April and I will be doing a couple of quick demonstrations of how to make pasta and ricotta cheeses. Click here for further details of this event.
What is New
Over the next few months.I have a few Wellington workshops being held at Asiana Cooking school coming up. For those of you who are located in our capital city, check out my Feta and Mozzarella workshop which is proving to be popular as well as the tried and true Halloumi and Ricotta hands-In class.
Pasta Making at Trinity Farm. If you can't decide what to get Mum for Mother's day, then how about a few hours out at Trinity Rose Garden and Farm while she learns how to make pasta? More details can be found here for this one-off event.
I have both hands-on classes and demonstrations available so book now (or gift one to someone for Mother's Day!), to avoid disappointment.Give me a call or send me an email for more details on these workshops as I am always happy to chat. Have a look through the Workshop Calendar for all upcoming workshops and register now to satisfy your own culinary curiosity.
Best wishes
Alexis
November 2012
What I'm curious about
Right now, it is cider... I am a wine girl through and through however, I have just completed step five of my 'Summer Cider' recipe and now I have to be patient for seven days while my brew ferments. How exciting! This is something that I thought only my parents would be interested in doing but here I am - doing it. I have the feeling that as with my journey in cheesemaking, this is going to be something that I will obsess over for a while! In three weeks time, I am told that I will have 12 bottles of deliciously crisp fresh apple cider with which to impress my friends and family with. And there are only 10 steps to follow - I like that. I suspect that many people will end up with a bottle as their Christmas gift from me but what I would like to know is should I recommend cider best served clear or cloudy?
Dare I say it? Christmas is upon us yet again so I thought I would throw in a lovely little truffle that can be quickly made to impress.
Mascarpone and Baileys Truffle
1 cup of Mascarpone (homemade if poss), 1 cup pecans or almonds, 1/2 cup walnuts, 1 packet of almond fingers, 1 and 1/2 cups of chocolate chips, 1/4 cup baileys. 1) Put all ingredients into your food processor and blitz till smooth. 2) Roll into balls. You may first want to put mixture into the fridge to set a little. 3) Roll in coconut, chopped nuts, cocoa powder etc. Enjoy ;-)
Where I've been
A & P Show, Clareville, Wairarapa. Wow, this is the first time I have ever been to one of these shows that are held around New Zealand and I seriously felt like I had stepped into a wonderful episode of River Cottage. As I had been invited to do a couple of demonstrations, I was not able to walk around the entire show however, what I did see in the stadium restored my faith that arts and crafts in the fashion of quiltwork, knitting, cooking, sewing, crochet etc are well and truly alive. There were countless tables of baking that had been awarded 1st, 2nd, 3rd prizes as well as my favourite section of vegetables imaginatively fashioned into various scenarios.
Otaki Kindergarten, Finders Keepers Market. We are very lucky to have this annual event in our small community here in Otaki. It was a beautiful day (the next poured with rain) and the kindy had been transformed from a place of learning for our young ones to a market which had everything from food (whitebait fritters and curry to name a couple of stalls) to face painting and of course, the tried and true white elephant. It took me a quite a few days to turn 40 litres of milk into cheese for the event and as I don't process that quantity often, made me appreciate just how much milk (and effort!) is required to make the cheeses we desire.
What I love
Well, top of the list right now is the apple cider I am brewing. Absolutely everything I need to make the cider is contained in the just released DIY Cider Kit by Mad Millie and the good thing is - they have changed the packaging! It is no longer purple but a light refreshing green which as husband says, makes the product suitable for women and men alike. These kits are retailing at $129.95 but I am discounting them by 10% if purchased online here before the 14th of December.
I love passing on my knowledge of making various cheeses so have scheduled some new workshops in Carterton for early next year. I have both hands-on classes and demonstrations available so book now (or gift one to someone for Christmas), to avoid disappointment.
This is the time of year when Christmas/Year End functions are being planned and a cheesemaking session could be the perfect way to get your colleagues involved in a fun team building session when saying goodbye to 2012. Give me a call or send me an email for more details on these events if you are interested. Have a look through the Workshop Calendar for all upcoming workshops and register now to satisfy your own culinary curiosity.
Best wishes
Alexis
August 2012
What I'm curious about
I'm curious about sausages, which is odd given that I don't eat 'em! Now that I have in my possession, my very own sausage maker - I feel the need to explore the well-loved kiwi banger. So far I have made chicken and tarragon, pork and thyme and a classic beef and all three have passed the taste test of my husband who can be tough to please when it comes to the humble sausage.
They certainly require a bit of skill, patience and at times, three hands (I have a manual machine), to produce but I am now happy that I can add another tick in the box when it comes to making my own food. Having read this morning that food prices are yet again expected to rise an average of 6 to 7 percent early next year, this time due to the drought in the United States, it seems as important as ever to be able to make wholesome food at a cost effective price.
Something else that I am rather curious about at the moment are sprouts. I remember as a child, a jar on the windowsill at home which one day would have seeds in it, then magically the next day, strange looking greeny/white things that I would refuse to eat. I have just this morning produced my very own batch of yummy sprouts of which I am very proud of but incidentally, my children have refused to eat! These were very crunchy and refreshing (especially just after a cup of coffee) and are a 'vita plus blend' which I purchased from Otaki Hydroponics. They have lots of different mixes available so next time it will be the 'energy mix' to help me get through the day!
Another quick cracker recipe for you this time which was given to me by Barbara Field who attended one of my Halloumi & Ricotta classes earlier this year. This is such an easy recipe to make yet still has the wow factor when it comes to taste.
Parmesan Cumin & Fennel Cracker
2 cups of finely grated parmesan, 2 tbsp. cumin seeds, 2 tbsp. fennel seeds.
Combine all together and sprinkle small piles onto baking paper leaving large gaps between as they spread. Cook at 180'c for approx 5 minutes. Ta da!!
Where I've been
It has been a relatively quiet month due to a wee holiday up north to the beautiful Coromandel. However, on the 25th of July, I held a Mozzarella and Ricotta demonstration at the Prenzel Tasting Room in Kapiti. We enjoyed ricotta served with Butterscotch Schnapps & Manuka honey liqueur along with assorted drinks made by the lovely Maugan from Prenzel. Everyone had the opportunity to stretch a piece of their own mozzarella at the end which I then served with fresh tomato and basil. Mozzarella salad is made even more devine when served with a raspberry vinaigrette which may just be my favourite condiment right now!
I'll be back at Prenzel on September the 16th but this time for a one hour sausage making demo using the new Mad Millie sausage making machine. This could be a good idea as a Father's Day gift for those of you who are interested in learning how to make new foods.
Keepers is a wonderful place at 19 Aotaki St, Otaki, full of many little nuggets of gold. You'll find chutneys, pickles, jams and jellies, fudge and crafts such as patchwork and quilting all housed in the former Methodist Church building. What interested me from a cheese perspective were the gorgeous cheeseboards made out of recycled wood - in many different shapes and sizes. I have certainly found a new place to visit should I need a gift for someone who loves all things homemade.
What I love
My feta, especially with rosemary! I turn about 10 litres of milk into feta cheese every couple of weeks or so and have done so for so long now, I could almost do it blindfolded! I often get asked to run a feta workshop so I now have one scheduled for the 3rd of November during which time, I'll also demonstrate how to make halloumi and yoghurt. Feta is a versatile cheese which stores well and can be just as great tossed through a hot risoni salad as it is in a lunchtime sandwich. I figure that if I teach you how to make it in November, then you could be giving feta cheese that you have made yourself to your loved ones as a Christmas gift this year!
I also am still lovin' the pecorino that Matatoki Farm are producing and feel a bit disappointed when I can't pick up my weekly dose if I happen to be out of town on a Saturday where it is sold at our local producer's market. The front of La Casa Romana turns into a small market each and every Saturday rain or shine (it is covered), and has quickly grown into a regular part of the shopping list for many people. The pecorino along with fresh doughnuts (how they should look and taste), for the boys are always top of the list for me.
This is the time of year when Christmas/Year End functions are being planned and a cheesemaking session could be the perfect way to get your colleagues involved in a fun team building session when saying goodbye to 2012. Give me a call or send me an email for more details on these events if you are interested. Have a look through the Workshop Calendar for all upcoming workshops and register now to satisfy your own culinary curiosity.
Best wishes
Alexis
July 2012
What I'm curious about
Jerusalem artichokes! I had never had one served up to me on a plate before so when I harvested some from my garden a few weeks back, I had to do some investigation into how I was going to plate these rather strange looking tubers to my impending visitors that evening. I had planted a few Koanga Heritage tubers in spring last year and was rather pleased come summer when they had grown into a wonderful display of one metre high + sunflowers. The trick is to wait until these flowers have completed died - in fact the whole plant has died down and then you know that the artichokes (or sunroot, sunchoke or topinambur's as they are also known), can be harvested.
So anyway, what did I do with them? I turned them into a wonderful carrot and ginger soup with lots of homemade cream cheese stirred in which even my children liked! The good news is that jerusalem artichokes can be virtually treated and cooked just like a potato but are slightly harder to peel (if you want to peel them that is), as they are rather knobbly. Their wonderful nutty flavour makes a wonderful addition to your Sunday roast as I have also recently found out!
I promised you in my last newsletter that I would provide you with a cracker recipe. I think that crackers can be a lovely accompaniment when serving cheese however, not all crackers are created equal! This is a quick and easy recipe that I find always seem to disappear amost as soon as I serve them.
Cracker Recipe:
1 cup flour
1/2 tspn salt
1/2 cup parmesan
120 gms soft butter
1/4 cup milk (or cream!) thereabouts
Your choice of sesame seeds/poppy seeds/fresh or dried herbs
sea salt & coarse pepper to sprinkle on top
Method:
1) Put flour, salt, parmesan and seasonings into a bowl 2) Rub in butter until the mixture resembles fine breadcrumbs 3) Add milk (or cream) til the mixture holds but is not sticky 4) Divide into four portions then roll one portion out at a time onto a sheet of baking paper. Transfer the dough and paper onto a baking tray and then score into desired size using a pizza cutter 5) Sprinkle on sea salt and /or pepper 6) Bake at 200 degrees celsius for approx 10 minutes and once cooled, break into crackers.
Where I've been
Earlier this month, I held my first demonstration of mozzarella and ricotta cheeses using Mad Millie recipes and ingredients at Mint at Martinborough, in you guessed it - Martinborough! This lovely kitchen/homeware store is situated in an old church and is run by Sue Wilkinson who is passionate about all sorts of kitchen things, including making cheese. About half of everyone who attended had either been given a Mad Millie DIY cheese kit or had purchased one but had not yet ventured into making any cheese. My job was to dispel some of the mystery around making cheese and give all the confidence to go forth and make their own. I have already heard back from one couple who are happy with their result after making mozzarella and ricotta so I must have done my job well!
Trinity Farm! I have held several halloumi and ricotta home dairy workshops in the purpose built barn situated in Karen's lovely gardens and I always enjoy her welcoming nature when being there. I'm looking forward to my next event there, a mozzarella and ricotta demonstration showcasing Mad Millie products and recipes along with a glass of wine and the chance to purchase cheesemaking supplies and future Trinity Farm workshops at a discounted rate. This event will be on Wednesday the 19th of September and will run from 7pm until 8:45pm. Booking information can be found here about the workshop which also includes a free Trinity Farm year pass in the ticket. Hopefully by springtime the sky will be a little lighter in the evening and we will get to enjoy the view of the gardens from the barn while stretching our mozzarella!
What I love
Commonsense Organics on the Kapiti Coast are home to my new favourite cheese - Nuedorf Dairy's Richmond Red. This is a semi-hard ewe's milk cheese which can be ripened for up to one year that I just can not get enough of. Lucky for me that I have to buy artisan cheeses for my home dairy workshops so I get an excuse to eat it more often than I should! Nuedorf Dairy also produce a lovely thick and creamy sheep's milk yoghurt which is so delicious I must admit that I push it to the back of the fridge so that it hides from the rest of my family... naughty!
Making cheese is similar to baking in the fact that there are many different recipes out there which could be used to produce a fantastic end result. Take scones for example, should they be made with butter, lemonade, yoghurt or buttermilk? I've tried combinations of all and think I can produce a great scone with any of them - we often just tend to stick what we know because it easier or we are just too scared to try anything new at all. This is what I like about Mad Millie and their cheesemaking kits. They have simplied cheesemaking to make it easier for those of us who are a bit nervous about venturing forward into cheesemaking and more importantly, I feel that their recipes produce a good cheese.
To encourage people to make cheese from their own kitchen, I will be scheduling more demonstrations in Kapiti and the Wairarapa using Mad Millie equipment and recipes to show you how simple it is to make. I also have a class sheduled on the 31st of August at Cafe Te Horo where I will also provide a cooking demo using the cheeses just made which you can then eat.
Remember to check out workshops and events regularly as I often add new workshops as the calendar allows. I have just scheduled a couple cheesemaking events in Paekakariki on Saturday the 8th of September at St Peter's Village Hall which I am looking forward to. Have a look through the Workshop Calendar from Curious Cook and register now to satisfy your own culinary curiosity.
Best wishes (and remember it is not too to pop some garlic into the ground if you have not yet done so!),
Alexis
Curious Cook
December 2014
I know I have been busy when it means there will be no Camembert to put on the table on Christmas day - sorry in advance to my friends and family! This year has had me travel from Wellington all the way up to Apiti in the Manawatu, teaching many different types of cheeses during my hands-on workshops. Over 2014, I had the wonderful experience of being a part of the Handmade festival in Wellington, I demonstrated at the Kapiti Sustainable Home and Garden show, I was a part of Kath Irvines Summer Festival, I facilitated corporate workshops at Brackenridge, taught cheese making at Te Horo School and was also part of the Trinity Farm workshop series. I have also been involved in Community Education programmes both in Kapiti and Wellington. I get to have a wee rest now which will make husband and children happy as they get me 'back' during the weekends for a while!
Arran Farm - Raw Milk
Late November, Mary and Stephen from Arran Farm hosted a Feta and Mozzarella workshop which I ran at the Colyton Community Hall in Feilding. This workshop was sold out in 24 hours so shows that there is definitely still a huge interest out there for this skill! The difference about this workshop was that we were lucky enough to use fresh, raw A2 milk directly from Arran Farm. You can find out more about this particular milk and the health benefits that are associated with it here. You can also find out where to go in Feilding should you be interested in purchasing it - I would buy the milk for the bottles alone - but that is just me! ..
Fondue Cookery Anyone?
Or should I say 'fundo'! One of my favourite things to do is sit around the dinner table with my friends, surrounded by delicious food. Fondue is perfect for this! So, I thought why not create a short, hands-on class where people can learn a new skill, have some fun and eat too?
During this class, you will work in small groups to cut, slice and dice your own delicious selection of platter items. We will then make a pot of Swiss fondue which you will then sit down to dip into with your group. Check out dates here and book your place - could be a good idea as a Christmas gift for the person who is hard to buy for? Maybe I should give out a prize should there be anyone brave enough to dress up for the occasion...!
2015 Workshops
For the Curious - these have been scheduled and are now available to view (and of course book into) via the Curious Cook website. Have a look here as there are a few new workshops you may be interested in - Fondue being one of them.
Gift Vouchers
Don't forget that you can buy gift vouchers for workshops and cheese making supplies from my online store.
Just a reminder that for those of you who may be thinking about purchasing a Mad Millie Fresh Cheese or Artisan Kit soon, here is your motivation. Not only will you be able to make lots of beautiful homemade cheeses but you will also receive a $20 discount voucher. This entitles you to $20 off a Mad Millie cheese making demonstration class held by one of their approved Demonstrators - of which I am one! These classes are designed to show you how to make various cheeses and teach you about the contents of your kit. For further info about the demonstration classes I have on offer, please click here. By the way, you can also use this voucher to receive a discount off one of my hands-on workshops.
Facebook!
Remember to like me on facebook! I have over 200 people now so I must be doing something right! This is the medium I'll be using to post regular updates on workshops and demonstrations, photos of cheeses I have in progress as well as yummy recipes. I'll also have the odd competition too for those who like to win things!!
As always, I look forward to seeing you soon!
Best wishes,
Alexis
Curious Cook
0220 40 80 46
May 2014
Wow - where does the time go? The last time I sent a newsletter out, I was writing about Christmas and now we have just started term 2!
I have been working hard over the last couple of months not only as a Mum but also sharing the joy of home cheese making from Palmerston North through to Wellington. I have introduced a few new classes such as Camembert, Brie and Farmhouse Cheddar - which is so popular I have scheduled another class for later in the year. And due to demand, I'm keeping the oldies but goodies - Halloumi and Feta. I also had fun teaching Mozzarella to a group at Brackenridge last week as part of their team building event.
If there are any cheese workshops or demonstrations that you would like to see included on my calendar, please let me know as I may simply just not have thought about teaching it!!
Sustainable Home and Garden Show
It was a pleasure to be asked again to be a part of this show which is certainly something that Kapiti should be proud of. Thanks to all those who attended my early 9am Mozzarella demo! Somewhat challenging as the kitchen I had been promised access to had been locked off but a little kiwi ingenuity and thinking on the spot proved successful with a yummy batch of Mozzarella served to those who attended at the end!
Cheese Review
And the winner of the best homemade cheese currently sitting in my fridge goes to: drum roll please... Double Creamy (dreamy) Brie.
I have been playing around with this cheese platter staple and am pleased to say that I am extremely satisfied with my attempts to recreate it. Which is good seeing as I have another Brie workshop coming up in two weeks time! The secret to serving this cheese (as with all others), is to take it out of the fridge at least one hour prior to serving so that it will be at room temperature.
Anyone heard of Kefir?
For those of you who are not familiar with Kefir, it is a drink which contains 8 strains of live culture which are extremely beneficial for your tummy. One thing we should all know but don't necessarily, is that a healthy gut is critical to overall health.
The good news about Kefir is that this drink can be made not just with milk but for those that are lactose intolerant, it can also be made with coconut milk, juice or soy. I am yet to make Kefir cheese but shall make sure I do and will review it for you in my next newsletter.
The Mad Millie Kefir Kit at $19.50 contains everything you need to make this healthy drink and makes up to 6 L of kefir. Click here for more details and of course how to order one!
Discount Vouchers
For those of you who may be thinking of purchasing a Mad Millie Fresh Cheese or Artisan Kit soon, here is your motivation. Not only will you be able to make lots of beautiful homemade cheeses but you will also receive a $20 discount voucher. This entitles you to $20 off a Mad Millie cheese making demonstration class. These classes are designed to show you how to make various cheeses and teach you about the contents of your kit. For further info about the demonstration classes I have on offer, please click here.
A recipe for you - Stuffed whole pumpkin
I love serving meals of which 90% has either been grown in my soil or made by me. It is so rewarding in fact that I feel I have to share! A great meal for those cool nights that are closing in on us and also a wonderful conversation piece.
You need:
1 whole pumpkin
salt and pepper
3 cloves garlic
knob of butter
10 or so large leaves of spinach or silverbeet (or any other leafy greens you may have on hand)
1/2 capsicum
200 grams stale bread (made into breadcrumbs)
1/2 teaspoon nutmeg
a few saffron strands
250/300 grams of ricotta
Method
Cut top of pumpkin open and scoop out seeds and any fibrous bits. Season the inside of the pumpkin with salt and pepper.
Make ricotta if you have not already done so (check out my facebook page for this recipe)
Fry garlic in butter, add capsicum. Take off heat, add chopped green leaves and leave to wilt.
In a bowl, mix garlic mixture, breadcrumbs, ricotta, nutmeg and saffron and season to taste.
Pour this mixture inside the pumpkin, pop lid on and bake for 1 hour at 200 degrees. After an hour, lift lid and test pumpkin flesh to see if it is soft enough to eat. If not, put back in for 15 minute bursts. Timing will depend on size of pumpkin and how fleshy it is. My pumpkin last night for example took close to two hours.
Once inside contents are steamy hot and the outside of the pumpkin is browned , place in the centre of your table on a rustic chopping board. Serve with or without bowls!!
Facebook!
Remember to like me on facebook! This is the medium I'll be using to post regular updates on workshops and demonstrations, photos of cheeses I have in progress as well as yummy recipes. I'll also have the odd competition too for those who like to win things!!
As always, I look forward to seeing you soon!
Best wishes,
Alexis
August 2013
What I'm curious about
This month, it is Queso Fresco - and I can make it! It is a Mexican cheese traditionally made from either cows milk or a blend of cow and goat's milk. It is equally as nice in a salad or slightly melted down in a spicy dish such as enchiladas.The best thing about it is that is very easy to make so I have decided to design a class around it. September the 7th will bring this class to Wellington so for those of you who would like to learn how to make a new cheese, click here to book your place.
Where I've been
I have been a guest at a mid-winter feast, celebrated my husband's birthday with a rather large party and have also dressed in costume for a Medieval banquet which were all fabulous food-filled occasions.
The place I would most like to talk about though is the Quarter Acre Cafe which has relocated to Manakau - just down the road from my 5 year old's school. Hooray! The staff are welcoming and they make wonderful coffee which helps to ease the rather early mornings I have had recently. The slices, cakes and biscuits on the counter are also met with delight both by me and my three year old who are now often frequent visitors! My family and I also celebrated a recent birthday by having lunch at Quarter Acre where we could not fault the food nor the service. Every time we drive past during the weekend the car park is full and I hear that it can be difficult to book a last minute table in the evenings which is a testament to what people think of the cafe. Long may that last!
What I love
I wrote in June about the upcoming MyMag article written by Sacha Kenny which would take the reader from milking Mandy the cow through to making the cheese. The article can be found here as well as a well loved recipe for orzo salad with feta - homemade of course!! .
Spaetzle. I have been hounding a friend of mine to teach me how to make this the authentic way and two weeks ago, I was finally treated. For those of you who do not know what it is, it is an egg noodle which is scraped into long thin strips off a wet, wooden board. It is then cooked in salted, boiling water. It can be cooked in many different ways after this initial preparation. I suspect it will take me while to perfect my dough and scraping technique though as it is definitely harder than it looks! I am looking forward to experimenting when cooking with it. So far, frying it in a little sage and butter is my favourite. Yum!
What is on
My two new classes are: Queso Fresco in Wellington on the 7th of September and I have a new'Making and Serving Halloumi' workshop where you will not only make your own halloumi but you will also be served it in a meal at the end of the class. Book now as some classes are filling quickly.
Give me a call or send me an email if you require more details on these workshops as I am always happy to chat. Have a look through the Workshop Calendar for all upcoming workshops and register now to satisfy your own culinary curiosity.
Best wishes
Alexis
Curious Cook
April 2013
What I'm curious about
I am curious about how long my vegetable/herb/fruit garden is going to survive this drought that we are in currently. It certainly begs the question, 'Have New Zealander's been far too blase about water conservation?' Given that the Kapiti Coast is going to be water metered in the very near future, we are investigating different water storage options which certainly do not come cheaply. I am looking forward to 'installation day', (whatever our choice of water system may be), as it sits much better with me to be collecting our own water rather than relying on a potential unsustainable source.
This was Mindi's curiosity actually so I decided to grow it on her behalf - the spaghetti squash. Unfortunately, my success with this unique vegetable was not particularly good - I have harvested one, with one left to go (which is for you Mindi!). I did however experiment with my one and what a cool vegetable it is! As the name indicates, instead of having firm flesh on the inside, it is comprised of spaghetti-like strands which makes it interesting to cook with. I have given you my recipe below which was so tasty that next spring, I shall be sowing an abundance of these seeds!
Baked Spaghetti Squash
Ingredients: 1 Spaghetti Squash, 50 gms butter, 2 large garlic cloves finely sliced, handful of basil leaves, salt to taste, parmesan cheeses to taste.1) Bake squash in oven for approximately 1 hour at 180 degrees until you can pierce the skin easily. 2) Halve the squash once cool enough to touch and with a fork, scrape out the flesh, discard the seeds. 3) In a pan, heat butter, fry garlic til cooked. Add squash, basil and salt and cook until the squash has absorbed butter but is still slightly crunchy. Take off the heat and serve in bowls with loads of parmesan sprinkled on top along with a few wedges of this seasons cherry tomatoes. Yum!!
Where I've been
We braved it during the Christmas break and took the two children camping for the first time. Given that Husband and I have not camped for many years - (which you would have noticed if you had seen us trying to erect the tent), we managed to survive! How wonderful it is to sleep in the great outdoors, listen to the bird life and catch a kahawai or two while you are at it.
I enjoy being busy and I certainly have been over the last two months having taught approximately 100 people the joy of cheesemaking. These workshops have had me in Te Horo, Otaki, Carterton, Wellington and Taratahi, the Agricultural School in Masterton. I have also held some private cheesemaking workshops about the lower north island and must thank Kirsten for her wonderful lemon ricotta cake recipe which has gone down a treat several times in this household already!
What I love
I thought I would update you on the cider making journey I started just prior to Christmas. The story thus far is that is is really very good! I have made two batches of apple cider and everyone who has had the good fortune to try it gives me the thumbs up - which is encouraging. In fact, I love being able to supply great homemade food for my friends and family and now I can add a wonderful tasting beverage to the menu! I hoped to start my next brew over Easter but alas I have run out of time so. It will be pear this brew so I'm looking forward to seeing what that tastes like. As I am trying to clear a bit of space in my house, I have a few of these cider kits available at a discounted rate of $110.00 + p&p so get in quick and purchase online here before this stock runs out. .
Kath Irvine! She is a secret hero of mine so I was pretty stoked when she called me a few months ago to ask if I would do a talk at her Autumn Festival in April. Well, hold me back!! I'll be there the weekend of 20th and 21st of April and I will be doing a couple of quick demonstrations of how to make pasta and ricotta cheeses. Click here for further details of this event.
What is New
Over the next few months.I have a few Wellington workshops being held at Asiana Cooking school coming up. For those of you who are located in our capital city, check out my Feta and Mozzarella workshop which is proving to be popular as well as the tried and true Halloumi and Ricotta hands-In class.
Pasta Making at Trinity Farm. If you can't decide what to get Mum for Mother's day, then how about a few hours out at Trinity Rose Garden and Farm while she learns how to make pasta? More details can be found here for this one-off event.
I have both hands-on classes and demonstrations available so book now (or gift one to someone for Mother's Day!), to avoid disappointment.Give me a call or send me an email for more details on these workshops as I am always happy to chat. Have a look through the Workshop Calendar for all upcoming workshops and register now to satisfy your own culinary curiosity.
Best wishes
Alexis
November 2012
What I'm curious about
Right now, it is cider... I am a wine girl through and through however, I have just completed step five of my 'Summer Cider' recipe and now I have to be patient for seven days while my brew ferments. How exciting! This is something that I thought only my parents would be interested in doing but here I am - doing it. I have the feeling that as with my journey in cheesemaking, this is going to be something that I will obsess over for a while! In three weeks time, I am told that I will have 12 bottles of deliciously crisp fresh apple cider with which to impress my friends and family with. And there are only 10 steps to follow - I like that. I suspect that many people will end up with a bottle as their Christmas gift from me but what I would like to know is should I recommend cider best served clear or cloudy?
Dare I say it? Christmas is upon us yet again so I thought I would throw in a lovely little truffle that can be quickly made to impress.
Mascarpone and Baileys Truffle
1 cup of Mascarpone (homemade if poss), 1 cup pecans or almonds, 1/2 cup walnuts, 1 packet of almond fingers, 1 and 1/2 cups of chocolate chips, 1/4 cup baileys. 1) Put all ingredients into your food processor and blitz till smooth. 2) Roll into balls. You may first want to put mixture into the fridge to set a little. 3) Roll in coconut, chopped nuts, cocoa powder etc. Enjoy ;-)
Where I've been
A & P Show, Clareville, Wairarapa. Wow, this is the first time I have ever been to one of these shows that are held around New Zealand and I seriously felt like I had stepped into a wonderful episode of River Cottage. As I had been invited to do a couple of demonstrations, I was not able to walk around the entire show however, what I did see in the stadium restored my faith that arts and crafts in the fashion of quiltwork, knitting, cooking, sewing, crochet etc are well and truly alive. There were countless tables of baking that had been awarded 1st, 2nd, 3rd prizes as well as my favourite section of vegetables imaginatively fashioned into various scenarios.
Otaki Kindergarten, Finders Keepers Market. We are very lucky to have this annual event in our small community here in Otaki. It was a beautiful day (the next poured with rain) and the kindy had been transformed from a place of learning for our young ones to a market which had everything from food (whitebait fritters and curry to name a couple of stalls) to face painting and of course, the tried and true white elephant. It took me a quite a few days to turn 40 litres of milk into cheese for the event and as I don't process that quantity often, made me appreciate just how much milk (and effort!) is required to make the cheeses we desire.
What I love
Well, top of the list right now is the apple cider I am brewing. Absolutely everything I need to make the cider is contained in the just released DIY Cider Kit by Mad Millie and the good thing is - they have changed the packaging! It is no longer purple but a light refreshing green which as husband says, makes the product suitable for women and men alike. These kits are retailing at $129.95 but I am discounting them by 10% if purchased online here before the 14th of December.
I love passing on my knowledge of making various cheeses so have scheduled some new workshops in Carterton for early next year. I have both hands-on classes and demonstrations available so book now (or gift one to someone for Christmas), to avoid disappointment.
This is the time of year when Christmas/Year End functions are being planned and a cheesemaking session could be the perfect way to get your colleagues involved in a fun team building session when saying goodbye to 2012. Give me a call or send me an email for more details on these events if you are interested. Have a look through the Workshop Calendar for all upcoming workshops and register now to satisfy your own culinary curiosity.
Best wishes
Alexis
August 2012
What I'm curious about
I'm curious about sausages, which is odd given that I don't eat 'em! Now that I have in my possession, my very own sausage maker - I feel the need to explore the well-loved kiwi banger. So far I have made chicken and tarragon, pork and thyme and a classic beef and all three have passed the taste test of my husband who can be tough to please when it comes to the humble sausage.
They certainly require a bit of skill, patience and at times, three hands (I have a manual machine), to produce but I am now happy that I can add another tick in the box when it comes to making my own food. Having read this morning that food prices are yet again expected to rise an average of 6 to 7 percent early next year, this time due to the drought in the United States, it seems as important as ever to be able to make wholesome food at a cost effective price.
Something else that I am rather curious about at the moment are sprouts. I remember as a child, a jar on the windowsill at home which one day would have seeds in it, then magically the next day, strange looking greeny/white things that I would refuse to eat. I have just this morning produced my very own batch of yummy sprouts of which I am very proud of but incidentally, my children have refused to eat! These were very crunchy and refreshing (especially just after a cup of coffee) and are a 'vita plus blend' which I purchased from Otaki Hydroponics. They have lots of different mixes available so next time it will be the 'energy mix' to help me get through the day!
Another quick cracker recipe for you this time which was given to me by Barbara Field who attended one of my Halloumi & Ricotta classes earlier this year. This is such an easy recipe to make yet still has the wow factor when it comes to taste.
Parmesan Cumin & Fennel Cracker
2 cups of finely grated parmesan, 2 tbsp. cumin seeds, 2 tbsp. fennel seeds.
Combine all together and sprinkle small piles onto baking paper leaving large gaps between as they spread. Cook at 180'c for approx 5 minutes. Ta da!!
Where I've been
It has been a relatively quiet month due to a wee holiday up north to the beautiful Coromandel. However, on the 25th of July, I held a Mozzarella and Ricotta demonstration at the Prenzel Tasting Room in Kapiti. We enjoyed ricotta served with Butterscotch Schnapps & Manuka honey liqueur along with assorted drinks made by the lovely Maugan from Prenzel. Everyone had the opportunity to stretch a piece of their own mozzarella at the end which I then served with fresh tomato and basil. Mozzarella salad is made even more devine when served with a raspberry vinaigrette which may just be my favourite condiment right now!
I'll be back at Prenzel on September the 16th but this time for a one hour sausage making demo using the new Mad Millie sausage making machine. This could be a good idea as a Father's Day gift for those of you who are interested in learning how to make new foods.
Keepers is a wonderful place at 19 Aotaki St, Otaki, full of many little nuggets of gold. You'll find chutneys, pickles, jams and jellies, fudge and crafts such as patchwork and quilting all housed in the former Methodist Church building. What interested me from a cheese perspective were the gorgeous cheeseboards made out of recycled wood - in many different shapes and sizes. I have certainly found a new place to visit should I need a gift for someone who loves all things homemade.
What I love
My feta, especially with rosemary! I turn about 10 litres of milk into feta cheese every couple of weeks or so and have done so for so long now, I could almost do it blindfolded! I often get asked to run a feta workshop so I now have one scheduled for the 3rd of November during which time, I'll also demonstrate how to make halloumi and yoghurt. Feta is a versatile cheese which stores well and can be just as great tossed through a hot risoni salad as it is in a lunchtime sandwich. I figure that if I teach you how to make it in November, then you could be giving feta cheese that you have made yourself to your loved ones as a Christmas gift this year!
I also am still lovin' the pecorino that Matatoki Farm are producing and feel a bit disappointed when I can't pick up my weekly dose if I happen to be out of town on a Saturday where it is sold at our local producer's market. The front of La Casa Romana turns into a small market each and every Saturday rain or shine (it is covered), and has quickly grown into a regular part of the shopping list for many people. The pecorino along with fresh doughnuts (how they should look and taste), for the boys are always top of the list for me.
This is the time of year when Christmas/Year End functions are being planned and a cheesemaking session could be the perfect way to get your colleagues involved in a fun team building session when saying goodbye to 2012. Give me a call or send me an email for more details on these events if you are interested. Have a look through the Workshop Calendar for all upcoming workshops and register now to satisfy your own culinary curiosity.
Best wishes
Alexis
July 2012
What I'm curious about
Jerusalem artichokes! I had never had one served up to me on a plate before so when I harvested some from my garden a few weeks back, I had to do some investigation into how I was going to plate these rather strange looking tubers to my impending visitors that evening. I had planted a few Koanga Heritage tubers in spring last year and was rather pleased come summer when they had grown into a wonderful display of one metre high + sunflowers. The trick is to wait until these flowers have completed died - in fact the whole plant has died down and then you know that the artichokes (or sunroot, sunchoke or topinambur's as they are also known), can be harvested.
So anyway, what did I do with them? I turned them into a wonderful carrot and ginger soup with lots of homemade cream cheese stirred in which even my children liked! The good news is that jerusalem artichokes can be virtually treated and cooked just like a potato but are slightly harder to peel (if you want to peel them that is), as they are rather knobbly. Their wonderful nutty flavour makes a wonderful addition to your Sunday roast as I have also recently found out!
I promised you in my last newsletter that I would provide you with a cracker recipe. I think that crackers can be a lovely accompaniment when serving cheese however, not all crackers are created equal! This is a quick and easy recipe that I find always seem to disappear amost as soon as I serve them.
Cracker Recipe:
1 cup flour
1/2 tspn salt
1/2 cup parmesan
120 gms soft butter
1/4 cup milk (or cream!) thereabouts
Your choice of sesame seeds/poppy seeds/fresh or dried herbs
sea salt & coarse pepper to sprinkle on top
Method:
1) Put flour, salt, parmesan and seasonings into a bowl 2) Rub in butter until the mixture resembles fine breadcrumbs 3) Add milk (or cream) til the mixture holds but is not sticky 4) Divide into four portions then roll one portion out at a time onto a sheet of baking paper. Transfer the dough and paper onto a baking tray and then score into desired size using a pizza cutter 5) Sprinkle on sea salt and /or pepper 6) Bake at 200 degrees celsius for approx 10 minutes and once cooled, break into crackers.
Where I've been
Earlier this month, I held my first demonstration of mozzarella and ricotta cheeses using Mad Millie recipes and ingredients at Mint at Martinborough, in you guessed it - Martinborough! This lovely kitchen/homeware store is situated in an old church and is run by Sue Wilkinson who is passionate about all sorts of kitchen things, including making cheese. About half of everyone who attended had either been given a Mad Millie DIY cheese kit or had purchased one but had not yet ventured into making any cheese. My job was to dispel some of the mystery around making cheese and give all the confidence to go forth and make their own. I have already heard back from one couple who are happy with their result after making mozzarella and ricotta so I must have done my job well!
Trinity Farm! I have held several halloumi and ricotta home dairy workshops in the purpose built barn situated in Karen's lovely gardens and I always enjoy her welcoming nature when being there. I'm looking forward to my next event there, a mozzarella and ricotta demonstration showcasing Mad Millie products and recipes along with a glass of wine and the chance to purchase cheesemaking supplies and future Trinity Farm workshops at a discounted rate. This event will be on Wednesday the 19th of September and will run from 7pm until 8:45pm. Booking information can be found here about the workshop which also includes a free Trinity Farm year pass in the ticket. Hopefully by springtime the sky will be a little lighter in the evening and we will get to enjoy the view of the gardens from the barn while stretching our mozzarella!
What I love
Commonsense Organics on the Kapiti Coast are home to my new favourite cheese - Nuedorf Dairy's Richmond Red. This is a semi-hard ewe's milk cheese which can be ripened for up to one year that I just can not get enough of. Lucky for me that I have to buy artisan cheeses for my home dairy workshops so I get an excuse to eat it more often than I should! Nuedorf Dairy also produce a lovely thick and creamy sheep's milk yoghurt which is so delicious I must admit that I push it to the back of the fridge so that it hides from the rest of my family... naughty!
Making cheese is similar to baking in the fact that there are many different recipes out there which could be used to produce a fantastic end result. Take scones for example, should they be made with butter, lemonade, yoghurt or buttermilk? I've tried combinations of all and think I can produce a great scone with any of them - we often just tend to stick what we know because it easier or we are just too scared to try anything new at all. This is what I like about Mad Millie and their cheesemaking kits. They have simplied cheesemaking to make it easier for those of us who are a bit nervous about venturing forward into cheesemaking and more importantly, I feel that their recipes produce a good cheese.
To encourage people to make cheese from their own kitchen, I will be scheduling more demonstrations in Kapiti and the Wairarapa using Mad Millie equipment and recipes to show you how simple it is to make. I also have a class sheduled on the 31st of August at Cafe Te Horo where I will also provide a cooking demo using the cheeses just made which you can then eat.
Remember to check out workshops and events regularly as I often add new workshops as the calendar allows. I have just scheduled a couple cheesemaking events in Paekakariki on Saturday the 8th of September at St Peter's Village Hall which I am looking forward to. Have a look through the Workshop Calendar from Curious Cook and register now to satisfy your own culinary curiosity.
Best wishes (and remember it is not too to pop some garlic into the ground if you have not yet done so!),
Alexis
Curious Cook