Our last day in the kitchen together was a culminating one. Now that everyone has some solid culinary skills they were able to pair it with their good  teamwork to execute lunch without any help from me.

Armed with their individual recipes they found their materials, did their mis en place and cooked their dish.
As became a camp tradition during, we baked off our morning snack first thing! Here are some peanut butter cookies

Then the chopping started.






We kept all of the trim from the vegetables that we chopped since Monday. We made some great vegetable stock from those vegetables and then we made an egg drop soup.

Everyone loved the soup

Here is our lunch plate. We had Phad Thai and Ginger Chicken served over basmati rice.

After lunch we went back to baking. We used a cookie press with spritz dough


We dipped our spritz cookies into coloured confectionary coating



Then we made chocolate truffles using traditional chocolatier technique. We made a chocolate ganached, piped mounds out onto parchment, assembled the mounds into balls and then dipped the centres into tempered chocolate. Yum. What a great end to our camp.

Thank you to Amirah, Bianca, Caroline, Hayley, Liam, Priya, Sierra and Sophie for learning and having fun with me in the kitchen. It was a great week and I hope that you enjoyed it.

Wow! Did we get a lot of cooking done. It’s been far too long since I’ve had hot cinnamon buns fresh out of the oven…..but I digress.

We start off our morning with baking, so that we have something yummy for our mid morning snack. Hayley and Sophie are concentrating on scooping out the dough.

The prep for our roasted chicken involved chopping herbs, making compound butter and then stuffing the butter under the skin of the chicken before roasting.

Priya was not ‘communing’ with her chicken

But Bianca got the job done

Next we chopped potatoes and then tossed them in garlic, herbs, oil, salt and pepper

We chopped our vegetables

We shredded carrots

We grilled zucchini, peppers and eggplants

Then we ate our feast



After a geocaching break where we discovered our first cache we went back to the kitchen to work on some serious baking. Cinnamon Rolls and Garlic Parmesan Monkey Bread here we come!

Phew! What a fun day. We started off making pastry for our quiches. Learned about rubbing fat into flour, folding the dough, rolling the dough and making pretty edges. Two fillings were on the menu Quiche Lorraine had bacon lardons, cheese & onions and we also made Spinach and Feta.

Everyone rolled out their own dough for their quiche and then we assembled on mass.

Here they are before they went into the oven.

and out of the oven

We practiced knife skills getting ingredients ready for the salad.

Sierra and Bianca were very good at getting the cream whipped and ready for the new crop of Ontario strawberries.