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Cuisine a la U3A
A winter sensation
2 cups chopped pitted dried dates
2 cups water
1tsp bicarbonate of soda
100g unsalted butter
1 cup brown sugar, firmly packed
3 eggs
1 ½ cups self-raising Rice flour

1 cup brown sugar, firmly packed
300ml pure cream
200g unsalted butter chopped

Prep time about 25min
Cooking time 60 -70 minutes at 180C (use a skewer)

1 – Grease a 22cm round cake tin and line the base with baking paper
2- Place dates and water in a saucepan and bring to the boil. Remove from the heat and stir in Baking Soda. Cool slightly then process until smooth
3 – Beat butter and sugar in a small bowl with an electric mixer until creamy
4 – Beat in the eggs one at a time
5 – Stir in flour and date mixture until smooth
6 – Pour in to the cake tin and cook in a 180C oven for between 60-70 minutes, test with a skewer after 60 minutes
7 – Cover the top with foil if the top starts to brown too much
8 – Stand in the cake tin for 10 minutes before turning out on to a plate

Meanwhile – while the pudding is cooking make the butterscotch sauce
1 – Combine all ingredients in a saucepan over low heat without boiling until all sugar has dissolved and the butter melted
2 – bring to the boil and gently stir for 4-5 minutes

Serving – Cut into wedges, serve with ice-cream and drizzle with butterscotch sauce

Go to the Gym every day for a week

Lamb with Garlic and Grainy Mustard and vegetables Download

What you'll need
Lamb cutlets (a piece for each person)
Unsalted butter
6 cloves of garlic (no skins) crushed
4 table spoons grainy mustard (medium)
Cooking string
Sweet potato (microwave baked)
potato boiled and mashed
mint leaves
Thai seasoning

Getting prepared
First mix approx 50g of room temperature butter with the mustard and mix in the crushed garlic
Lay out a length of string and place the first piece of meat down and spoon on the garlic mix, lay another piece of meat on the pile and spoon on a layer of garlic mix. Make a stack of 6-8 pieces and tie up top and bottom with the string

Place the mini roast in to a baking tray lined with baking paper and spread a layer of garlic mix over the top.
Finally sprinkle a liberal dusting of Thai herbs

For a medium finish cook at 160C for 30minutes
Test meat with skewer to declare the colour of the juice

Remove from heat, leave tied together for 5 minutes

In the mean time

Prepare ½ a sweet potato per person leaving the skin on and microwave at high for 8 minutes - You may need more cooking time depending on your microwave
Remove from the microwave, split, insert a slice of butter and sprinkle with cinnamon. (If you like blue cheese a wedge of cheese instead of butter and the cinnamon)

One potato for each person, boil until tender, mash, add unsalted butter and a little milk and continue to mash until fine and smooth
To go to the next extreme – you can force the mashed potato through a sieve, thus removing any lumps and add a little cream and/or cream cheese

Bring peas to the boil, add a couple of mint leaves and turn the heat off

Serve up and enjoy


Enjoying a simple to make chocolate cake
Enjoying Cooking Club
Ready to go into the oven
30 minutes later

Cooking at the Athelstain Club Rooms The kitchen is equiped

All stainless steel kitchen benches, gas fired oven, a couple of microwaves, refrigeration, a dish washer, cups sauces, plates, cutlery, good washing up facilities, a hall with tables and chairs and easy ramp access to the kitchen

U3A Cooking Club
We get together on the 2nd Friday of the month and take turns deciding who is and what is going to be cooked. Generally everybody chips in with the preparation and the cleaning up.

One or two people can cook for the day

Everybody except those cooking pay $10 and part of this goes toward the food and part toward monthly fees for the club room

And we have a cup of tea / coffee and if you are lucky some chocolate cake


Men at work - Cleaning up