Belling Bistro and Belling Cookers
Cooking classes are so much fun..people find their inner Chef and get very excited about what they’ve produced.
Such was the case with this Belling Bistro class I was invited to attended in early February at the Belling Head Office in Mount Waverley.
Belling was formed in 1912 in the UK, their mission was to completely change the face of cooking. Since then they’ve been dedicated to building high quality, innovative and industry-leading products which have inspired generations of home cooks and professional chefs. They are now here in Australia and we have the opportunity to attend a cooking class to learn how the ovens work.
The cooking class is run from Belling’s Head Office. It’s designed for people who have purchased a new Belling Range Cooker, want to learn how to best use their existing appliance or are thinking of purchasing one and want to test drive it first. It’s a valuable opportunity, as I still don’t know how to use all the functions on my non Belling oven and have lost the manual!
Upon arriving I was struck by the beautiful Showroom displaying the Belling range and the modern, pristine kitchen we’d be cooking in.
Fay and Bev run the classes. Fay is a Chef who taught the class and developed the recipes we cooked and Bev co-ordinated and assisted with the class. As you’d expect both have an extremely thorough product knowledge and were absolutely lovely.
Fay is the one in the chef’s uniform. Below she is talking us through the functions of the Belling oven: fan, intensive bake, conventional, browning, element and fanned grilling.
We were then divided into teams and assigned a dish to cook. Gaye and I were group 5, we cooked the Pineapple Upside Down Cakes and the Moroccan Lamb Salad.
The meat on the trolley below could all be cooked at once in the tall fan forced electric oven. How good would that be for Christmas day or if you were having a big function at your house. Pictured here is a leg of lamb, two chickens, pork and a tray of veggies.
The door on the right hand side has many shelves where the trays can be slotted in. Don’t you love the orange colour? As well as black and cream I also saw it in red and plum.
My completed Moroccan Lamb and Chickpea Salad. The lamb backstrap was cooked in 12 minutes in the fan grill section of the oven.
Some of the other dishes cooked…
After the class we lunched on the dishes made..the food was delicious. Everyone did a wonderful job and I was very impressed with the way the Belling oven had cooked the food. The meat was so tender and tasty, Fay and Bev looked after us so well it was a treat and I felt very spoilt. If you do one of their classes you will thoroughly enjoy it. At lunch the atmosphere was very jovial, it felt like having lunch with a group of girlfriends I hadn’t met yet.
Pear Upside Down Cakes
50g butter, melted, 2 tbsp brown sugar, 1 pear peeled and cut into small slices, 90g butter – softened, 1/4 cup castor sugar, 1 egg – beaten, 1 tsp vanilla extract, 1 1/2 cups self raising flour – sifted, 3/4 cup milk, cinnamon sugar.
Pre heat oven to 160 degrees.
Grease a 12 x 1/2 cup muffin tin then divide melted butter into each hole of the muffin tin.
Sprinkle base of each muffin hole evenly with brown sugar and arrange the pear slices over the sugar.
Using a mixer, cream butter and sugar until pale and creamy, add vanilla and egg and beat well.
Fold in flour and milk alternatively forming a cake batter.
Bake for 25 minutes.
Stand for 5 minutes before inverting onto serving plates.
Sprinkle with cinnamon sugar (I mixed icing sugar and cinnamon together) and serve with a scoop of ice cream.
Recipe adapted from the Belling Bistro recipe for Pineapple Upside Down Cakes.
I was invited to this event courtesy of Boss Man Media. I received the cooking class, lunch and an apron afterwards. This in no way affected my opinion, all my opinions are my own.