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Toulouse Women's International Group

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Next Cookery Group


The next meeting of the cookery group will take place from 10am on Wednesday 17th May hosted by Heidi Worswick at her home in Plaisance-du-Touch

Also, on Tuesday 25th April from 10h30 the group propose an outing to the big Asian / Exotic food supermarket for anyone wishing to stock up with curry sauces, spices and tropical fruit and veg.

The supermarket is in West Toulouse, peripherique exit La Fouarettes or meet at Mary’s house at 10h10 to go from there.

Paris Store
13 rue Paul Gogin
31100 Toulouse

Lunch will be at the Asian restaurant opposite or at the all you can eat Chinese buffet Les Etoiles d’Asie at Basso Combo, 5 minutes away.

CONTACT : Mary Budgen – details in the TWIG directory

Future Meetings - Cookery Group


Future Meetings – Cookery Group

Details and invitations to come upon your response
(Dates subject to change according to TWIG main activities)

Note: All demos are from 9:30 to 12pm (staying for lunch optional- to be decided by host
10 to 15 attendees. Each dish prepared in quantities given on recipes – as “taster”.

The Group covers the costs incurred for your dish recipe ingredients.
Each participant contributes 4 euros towards each demo.

The group is counting on you!

Important: Once you have RSVPed, 48 hours of non-attendance notice must be given to the hostess.
If the hostess within this delay didn’t receive an email or a phone call, the agreed cost for the demo will be charged.

If you would like more details or wish to join the cookery group please contact Ulli Joubert or Mary Budgen (details in the twig booklet).


Cookery Group

cookery group
The cookery group meets once a month, at a member’s home on Tuesdays or Thursdays at the moment, from 10am to 12 or 3pm.

Two group members participate in providing the demonstration of 1 savoury dish and 1 dessert.

The demo is proposed with a small taster of what has been cooked or all attendees share a lunch. Occasionally, there could be a special guest Cooking Chef to do the demo or a special outing to attend a cooking lesson. (This could imply extra cost to be announced on the invitation sent out to members.)

A minimum participation per demonstration is required from all attendees to cover costs for a demo.

Important: 48 hours of non-attendance notice must be given to the hostess. If the hostess within this delay didn’t receive an email or a direct phone call, the agreed cost for the demo will still be applicable.

Contact us if you would like to host a demo or share a recipe with us!

If you haven’t joined the group, you are welcome to attend a demo! For more information, please .

We are looking forward to hearing from you!


“Below you will find some of the recipes tasted and approved by all members.

Enjoy!


Queen Elizabeth Cake

Queen Elizabeth Cake

Ingredients

Cake
cake
1 cup white sugar
¼ cup butter
1 egg
1½ cups plain flour
1 level tsp baking powder
1 level tsp baking soda
¼ tsp salt
1 level tsp vanilla essence
1 cup dates (chopped and stoned)
½ cup chopped walnuts

Topping
5 tbsp brown sugar
3 tbsp butter
½ cup desiccated coconut
2 tbsp cream

Method
Pour the boiling water over the dates and leave for a few minutes. Mix all the other cake ingredients together well. Add the dates and enough of the date water to make a batter. Pour into a greased and lined square tin approx. 9ins x 9ins and bake for about 30 minutes at 180°C, Gas mark 4½ .
For the topping, mix the ingredients together in a pan and simmer for 3 minutes, taking care it doesn’t burn. Pour over the cake.

Lime Cheesecake

Lime Cheesecake

I have been making this dessert for the last 3 or 4 years and it never fails to impress. I’m always asked by someone for the recipe so here you are.

Base
cake
Ingredients
1 packet (10oz) Ginger nuts ( you can use other biscuit for the base like digestives and I have used French oat breakfast biscuits)
4oz butter

*Method *
Crush the biscuits
Melt the butter and stir in the crumbs
Press into a loose-bottomed flan dish or one lined with foil and place in fridge whilst you make the filling.

Filling
Ingredients
2 small tubs (500g) of Mascarpone cheese
Rind and juice of 3 limes
1oz icing sugar

Method
Whisk together all the ingredients and spoon on to biscuit base.
Decorate with grated dark chocolate.

Janice's Green Thai Curry with King Prawns

Prawns
Janice’s Green Thai Curry with King Prawns

Ingredients
Serves 4/6 people

1 kilo of Crevettes (prawns)
1 small green chilli (Leclerc)
Half tub of crême fraiche (LIDL)
3 heaped teasp of green thai paste (uk) & France (chinese supermarket use about half the amount of paste)
Splash of Low fat sugar powder (LIDL)
8 mushrooms
2 onions
3 cloves of garlic
Half red or green pepper
Splash of olive oil
Pineapple (optional)
Rice (LIDL)

Rice: 1 mug = 3 mugs of water (2 people) 2 mugs=6 mugs of water(4 people)
Put rice in pot then the cold water. Cook for 15 mins

Method
Heat a wok, add splash of oil, sauté the mushrooms, onions, garlic, chilli and pepper for 5 mins. Add paste and stir, then add the crême fraiche and cook on quite high heat for a further 5 mins. Add the prawns and a splash of sugar powder. Heat for a further 5 minsthen it should be ready. If you like pineapple add 2 rings cut up to bite size pieces at the very end.

Sue's Lemon Brioche Pudding

lemon
Sue’s Lemon Brioche Pudding
Ingredients

4 tablespoons of lemon curd
375 grams of brioche
2oz butter
2 eggs plus 1 egg yolk (beaten)
2oz caster sugar
10 fluid oz milk
5 fluid oz cream

Method

Butter an oven-proof dish. Slice the brioche, butter it and spread with lemon curd. Whisk the eggs, cream, milk and sugar. Layer the sliced brioche and egg mixture. Press down to ensure all the bread is covered. Cover with cling film and leave in fridge overnight. Pour hot water into a deep dish until approx half full and place pudding in the water (Bain Marie method). Bake in oven for 40 45 mins, temperature 150°C , Gas mark 2.

Marinades

Marinade for meat, chicken, fish etc:

Yogurt
Herbs de provence
Lemon juice
Olive oil
Garlic
Salt and pepper.

Mix well in big bowl, leave in fridge overnight. Great for barbecue, ! or fried food, or even casseroles.

*Soupe Verte de Thoux*

verte
(Thoux Green Soup)
all measurements are approximate:
In BIG SIZE PRESSURE-COOKER
6-7 large courgettes (1 kilo)
cut up big, don’t peel!
250grms split peas
( pois cassés)
1 or 2 purple onions ‘(‘échalotes)
garlic 1-2 cloves
Vache Qui Rit (cheese) 2-4 triangles
Maggi Cubes 2-3 chicken or beef or vegetarian
1 or 2 potatoes cut up, maybe 1 leek if you wish
cover with water- close lid- cook 15-20 min  MIX,
serve with large spoon of cream or crème liquide in
each dish- salt and pepper if necessary
CHILDREN LOVE THIS WITH crackers, provided it comes out real thick!!
generally serves around 6-7 people depending on the appetites!!

Thanks Yvonne Himli for this recipe

Gratin of Smoked Haddock with Toasted Brioche

haddock
Gratin of Smoked Haddock with Toasted Brioche
Ingredients (serves four)
2 large smoked haddock fillet
60g unsalted butter
250g leeks, white part only, cut into 1cm dice
40g flour
500ml Milk
2 tbsp Parsley, finely chopped
4 tbsp double cream
2 tbsp Gruyère, grated
Sliced Brioche

Method
1.To make the smoked haddock gratins; preheat the oven to 200C/gas 6.

2.Put the fish fillets into the oven for 5 minutes, then remove from the oven and remove all the bones and the skin. Flake the fish.

3.Heat the butter in a pan and cook the diced leeks for a few minutes until softened.

4.Stir in the flour and cook gently for 30 seconds.

5.Add the milk stirring continuously until the sauce is thick. Continue cooking for a few minutes, then add the flaked fish and the parsley.

6. Preheat the grill to hot.

7. Spoon the mixture into individual ramekins. Put a tablespoon of cream on top of each, then the grated Gruyère. Grill for 1 minute until browned

8. To serve; cut the brioche into slices and toast until golden. Serve the smoked haddock gratins with the toasted brioche.

Thai Presidential Chicken and Wild Rice Salad and Sesame oil

Thai Presidential Chicken

Ingredients (serves 8)

8 chicken breasts – skinned and cooked Green Thai curry paste either
(4 tsp Barts from UK) or (1½ tsp Aroy-d from France)
200ml carton coconut cream not milk 8 heaped tbsp mayonnaise (300ml approx) 2 heaped tbsp lime or lemon marmalade 3 handfuls chopped coriander 3 limes 1 Paw paw (optional) 4 Kiwi (optional)

Method

On the day before:-
1. Mix together the curry paste, coconut cream, Mayonnaise, marmalade, 2 handfuls of coriander, zest and juice of 1 lime, salt and pepper.
2. Slice chicken and add to mixture.
On the day:-
3. Peel paw paw and remove seeds and slice.
4. Peel and slice kiwi.
5. Cut 2 limes into wedges.
6. Place chicken mixture in the centre of the platter.
7. Arrange fruit around the chicken mixture.
8. Sprinkle top with the remaining coriander.

This can be served with the following Rice Salad that can be prepared the day before.

Wild Rice Salad and Sesame oil

Ingredients

200g Wild Rice 200g long grain rice 3 tbsp fish sauce (optional) 3 tbsp Sesame oil ( 1 tbsp extra if no fish oil) 2 handfuls shredded Basil salt and pepper

Method
On the day before:-
1. Cook the two sorts of rice as per the instructions then drain.
2. Mix together with fish oil (if using) and Sesame oil, salt and pepper whilst hot 3. Allow to cool.

On the day:- 4. Add shredded Basil before serving.

Many thanks to Diane Miller for this great Summer Recipe, also ideal for guests, as it can be prepared the evening before leaving you the day to relax.