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Hipcooks Newsletter



Newsletter for: May 1, 2010

Happy May Flowers, Hipcooks!

New class schedules have been posted, in full-bloom with many awesome classes.  Check out the Portland Schedule, West Los Angeles or East Los Angeles Schedules for details, and here are the highlights:

    * Drumroll please:  we are presenting a new class, The Cheese Whiz! Impress all your friends this summer with fabulous homade cheeses!  We will be making (and sampling!) Ricotta, Goat Cheese, Mozzarella, Mascarpone and Fromage Fort. In LA and in Portland.

    * Happy Mother's Day! - all studios are offering beautiful Mother's Day classes on Sunday, May 9.  Bring your Mum with you for a delightful outing and share the beautiful gift of food and cooking.  Portland is offering a Pasta Class, LA has a Sunday Brunch.

    * Cake decorating classes are back in LA - learn to bake and decorate a fabulous occaision cake!

    * Want to take Hipcooks classes for free?  We'll trade you when you sign up to be an assistant!  If you have taken two or more Hipcooks classes and would like to assist, Simply email hipcooks@hipcooks.com for more info.  Please state your preferred location:  WestLA, EastLA or Portland.

Recipe of the Month:

Surprise your Mum with these lovely muffins:

Beet, Rosemary, Walnut muffins
This makes 12 muffins, so you will need a 12-hole muffin tin, buttered and sprinkled with grated parmesan.

1 cup (one medium sized beet) grated
A handful of chopped walnuts
2 tablespoons fresh chopped rosemary
1 & ¼ cup flour, sifted with 1 rounded teaspoon baking powder and a little pinch of salt
1 beaten egg, mixed with 1 cup buttermilk (or regular milk or soy milk) and 2 ounces butter (2 tablespoons), melted.

Preheat oven to 450.

Very gently, fold the beets and walnuts into the flour mixture.  Pour the liquid mixture in and stir just until mixed.  Don’t overstir!  Your batter may be a little lumpy but this is ok!  Spoon into muffin tin, tucking in little bits of goat cheese if you desire and bake until ready (about 20 minutes.)  Allow to cool slightly and serve with goat cheese butter. (You can whip goat cheese with a bit of cream and lemon zest, perhaps some chopped chive for color.)

Eat Well, Be well.
 
Monika
www.hipcooks.com

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