Cooking Class in Sydney Term 3, 2013

 
 

Grain free cooking

We have a one day class coming up in Sydney learning to cook without grains

 

Date: 

Saturday 7 September 2013

Time: 

10-3pm

Cost:

$150

 

Location:

Peakhurst, Sydney

 
We will be making savoury main meals, as well as sweet treats and desserts.

 

Learn how to

 
create main meals using healing ingredients, including grain free lasagne
make broth and basic soups
bake with seeds and nuts
bake with coconut flour and oil
 
 
You will also get to sample other delicious goodies

 

 

Please email me at kerstenskitchen@bigpond.com if you would like to attend and I will send you all the details.

Newcastle Cooking Classes - August 2013

Failsafe to Healing

Date: 17 August 2013
Time: 12-4pm

Date: 18 August 2013
Time: 10-1pm

Cost: $300

Location: Wallsend

We will be cooking in the lovely Natasha's kitchen so places are limited.

The classes will cover the following:

Transitioning from failsafe to grain free healing diet
Transition recipes - snacks and mains
Basic fermented veg and drinks
How to make broth and basic soups
Grain free meals including lasagne
Coconut oil and flour baking

Please email me at kerstenskitchen@bigpond.com if you would like to attend and I will send you all the details.

Melbourne Cooking Class July 2013

Gluten Free and Grain Free Baking

DATE: Sat 20th July 2013
TIME: 11 - 4pm
COST: $150
WHERE: Narre Warren North


We are cooking in the lovely Joanne's Kitchen so places are limited. She has kindly offered up her place for me to stay so I have been able to reduce the cost of the class significantly.


We will be making (everything gluten and nut free)

Failsafe:

breads using different gluten free grains
wraps
pear muffins
carob brownies

Grain free and refined sugar free (using coconut flour):

chocolate coconut cupcakes
crepes
banana bread

We will also sample some other grain free delights including coconut yoghurt... the rest will be a surprise


Please email me for details if you would like to join us... kerstenskitchen@bigpond.com

muesli

add that crunch back in...

Ingredients

1C Buckwheat Flakes
1C Macadamia Nuts
1C Shredded Coconut
1C Coconut Flakes
1/2C Sunflower seeds
1/2C Goji berries
1/2C honey
1/2C coconut oil

Method

Roughly chop macadamia nuts (in Thermomix - pulse 2-3 times)
Put all dry ingredients into a large bowl and add the nuts

Melt honey and coconut oil
Pour into the dry ingredients and combine with a wooden spoon until everything is coated

Place in a lined baking dish and bake 180 degrees for approx. 15-20 minutes until golden
Stirring occasionally

Allow to cool in the dish, then crumble up using a wooden spoon
Store in an airtight container in the pantry

Perfect on top of your coconut yoghurt for a filling breakfast or snack on the go...

Passionfruit Curd

Perfect on pancakes or with coconut yoghurt

Ingredients

2 eggs
80g honey
3 passionfruits
60g ghee

Method

Insert the butterfly into Thermomix bowl
Add all ingredients in the bowl
Cook 8 minutes, 80 degrees, speed 3

Pour into a container and allow to cool. Store in fridge

Coconut Yoghurt

Smooth and Creamy Yoghurt, no dairy!

The gelatin in this recipe does two things: it sets the yoghurt and it gives you a smooth and creamy mouth feel

Ingredients

800ml coconut milk
(I use AYAM brand: 3 x 270ml tins
or 2 x 400ml tins)
2t  honey
1 1/2t gelatin*
1/32t yoghurt starter**
1/32t probiotic culture**

Method

Add coconut milk, honey and gelatin to Thermomix bowl
Heat until gelatin dissolves, 5 minutes, 80 degrees, speed 3

Allow to cool until around 37 degrees (about 5 minutes)
Add yoghurt starter and probiotic, mix 30 seconds, speed 3

Pour into containers and leave in yoghurt machine for 24 hours

When done, it will still be liquid and will have separated. Shake well, then refridgerate for 8 hours or until set.



When set it will look firm. All it needs is a quick stir with a spoon until smooth. Now you can use as is, or flavour with homemade jam or fruit puree. My favourite combination is with passionfruit curd.





*Gelatin - make sure you use a good quality gelatin

You can vary the amount of gelatin to vary the thickness of the yoghurt
pouring yoghurt - 1t
normal thickness - 1.5t
thick greek style - 2t

I find 1.5t enough. Coconut sets when cold, so you will find the yoghurt will firm up just from being cold.

**Yoghurt Starter

I use the dairy free culture from www.greenlivingaustralia.com.au as well as their probiotic. You can use a probiotic like Polybac 8 too (or whatever you have in your fridge).

Note: To measure such small amounts, grab a set of tiny measuring spoons from Green Living Australia when purchasing your cultures



Perfect to use with Squeeze 'ums... fill up the small 80ml for school lunchboxes or 200ml for a snack for mum

Cooking Classes for Term 2 2013 - Failsafe to Healing

Cooking classes for Term 2, 2013

Failsafe to Healing (set of 3 classes)

Cost:

All three classes $270
One class $120

Time: 10am - 1.30pm
Dates: Saturdays - 18th May, 25th May, 1 June 2013
Location: Kersten's Kitchen: Peakhurst, Sydney

Day one - 18th May

Transitioning from failsafe to grain free healing diet
Transition recipes - snacks and mains

Day two - 25th May

Basic fermented veg and drinks
How to make broth and basic soups
Grain free meals including lasagne

Day three - 1 June

Grain free snacks and desserts
Coconut oil and flour baking


All food will be free from gluten and dairy (except ghee) and nuts. We will be using coconut, ghee, some gluten free seeds including buckwheat, millet, tapioca and eggs. We will go through how to use mod salicylates initially, but will use all sorts of fruit and veg in the classes.

We will be using the Thermomix for many of our creations.

Full payment will be required to secure your spot. Places are limited.

Please email me kerstenskitchen@bigpond.com and I will send you payment and confirmation details