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• This month our VIP Members have the chance to win the NEW Kitchen Aid Blender. • Don't miss the dates for our March and early April cooking classes. • And the Cockburn Kitchen Warehouse Café celebrates it's 1st Birthday. We also catch up with Nola from Kitchen Aid and we are excited to give our VIP Members the chance to win the NEW Kitchen Aid Blender. Don't miss the dates for our March and early April cooking classes and The Cockburn Kitchen Warehouse Café 1st Birthday celebrations. |
In the Know... With the arrival of the Easter Bunny just around the corner and Hot Cross Buns already in the shops - Easter is on its way. While there are many cultural and religious traditions and symbols associated with this time of the year, the most identifiable would have to be the egg. For thousands of years, people have thought of the egg as the symbols of new life and it has become the chosen symbol of the resurrection of Jesus Christ. Different cultures have developed their own ways of decorating Easter eggs. Crimson eggs, to honour the blood of Christ, are exchanged in Greece. In parts of Germany and Austria green eggs are used on Holy Thursday and Slavic peoples decorate their eggs in special patterns of gold and silver. Why we all love to over indulge in the chocolate variety, this year why not have a go at decorating your own eggs. Not only is it a great activity for kids but your decorated eggs make great gifts. There are hundreds of ways to decorate your eggs and you can make them as simple or fancy as you like. You can either decorate a hardboiled egg or learn how to blow an egg to leave an empty shell. Giving gifts is another great Easter tradition and there is nothing better than an edible gift from the kitchen. Our recipe for Simple Easter Cookies, is ideal for decorating with an Easter theme and our hints for making your own chocolates will guarantee perfect gifts for all your friends and family. Did you know we stock a full range of Cookie and Cake decorating products and accessories and chocolate moulds in each of our five stores?
Simple Easter Cookies
METHOD Sift together dry ingredients; the flour, salt, and baking soda. Set aside. Using an electric mixer (Kitchen Aid Stand Mixer from $729.00) cream the butter and sugar until light and fluffy. Add the lightly beaten egg and vanilla extract and beat until combined. Then add the dry ingredients and beat until the mixture forms a smooth dough. Wrap the dough in plastic wrap and refrigerate for about one hour (or overnight) or until firm enough to roll. Preheat oven to 180 degrees and place oven rack in the centre of the oven. Line two baking sheets with parchment paper. (Anolon Non-stick Baking Sheet RRP $39.99 our price $27.99) Remove the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1cm (Mondo Beechwood Rolling Pin $14.99). Keep turning the dough as you roll, making sure the dough does not stick to the counter. Cut out each cookie using a lightly floured cookie cutter (Set of 5 Easter Cookie Cutters $16.99) and then transfer to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough. This will prevents the cookies from spreading and losing their shape while baking. Bake cookies for about 8-10 minutes or until they are just beginning to brown around the edges. Remove from oven and cool on a baking sheet for a few minutes before transferring to a wire rack to finish cooling (Anolon Cooling Rack RRP $32.99 our price $23.99) Makes approx. 20 cookies Decorating your cookies Royal Icing INGREDIENTS ¤ 1 1/2 cups icing sugar ¤ 1 egg white (at room temperature) ¤ 2 teaspoons lemon juice METHOD In the bowl of your electric mixer beat the egg whites with the lemon juice. Add the sifted icing sugar and beat on low speed until combined and smooth. Add colouring one drop at a time to achieve desired colour. The icing needs to be used immediately or transferred to an airtight container or it will harden when exposed to air. Cover with plastic wrap when not in use. Cockburn Café's First Birthday
The Cockburn Kitchen Warehouse Café is open:
*coffee offer valid for the month of March In Store Tasting Stop by our Midland store on Saturday 13th March, between 10am and 1pm to sample the exclusive range of BBQ Marinades from the Peter Watson Range. Our in store chef will be cooking up a storm and showing you how to use these gourmet products. 30 Seconds with... Nola Kennett
What would be your last meal on earth? Masala Dosa (a traditional Southern Indian dish eaten for breakfast or dinner).
Classes run on Tuesday and Wednesday nights from 6.00pm to 9.00pm. Book early as places are limited! And the Winner is... Last Months Competition Winner Congratulations to our Midland store VIP Member Lisa Oorschot. For entering the February competition, Lisa has won a Giant Rocky Road Heart from our friends at the Fremantle Chocolate Company. Enjoy! Accessing you VIP Members Account Did you know you can view your transactions and change your VIP Member details on the Kitchen Warehouse website. To access your account go to www.kitchenwarehouse.com.au and click on the VIP Members tab. All you need is your VIP card number and the password is your surname. We hope you enjoyed the March edition of the Kitchen Warehouse VIP Newsletter. If you would like any further information please do not hesitate to contact us at vip@kitchenwarehouse.com.au Please spare a thought for the environment before printing this document. |
 
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| Osborne Park Hometown Shop 10/381 Scarborough Beach Rd - Osborne Park WA 6018 Phone (08) 9444 7244 |
Melville Hometown Shop 6/276 Leach Hwy Melville WA 6154 Phone (08) 9333 5400 |
Midland Midland Central Cnr Clayton St and Lloyd St Midland WA 6056 Phone (08) 9274 4582 |
Cockburn South Central Shop 8/87 Armadale Rd Cockburn WA 6164 Phone (08) 9417 4177 |
Cannington Westfield Carousel Shop 1102/ 1382 Albany Hwy Cannington WA 6107 Phone (08) 9358 2777 |