Cooking Classes

Cooking Classes for October...

 

Failsafe Thermomix - tips and tricks to help

We will be looking at what the TMX can do to benefit and save us time in the kitchen...
You don't need to be an owner to come, would be a great opportunity to see why you might want one :D


Monday 15th and Saturday 27th
10.30am - 1pm
$90 per person (all ingredients are included)

 

50% deposit is required to secure your spot...

places are limited as I will be running these classes in my kitchen :)

 

If there is something in particular you would like to see done,

please let me know asap so I can slot it into the class plan.

RSVP with date preferred and your email address please to kerstenskitchen@bigpond.com

 

 

 

NOTE: Class will be suitable for those following RPAH Elimination and Failsafe diet.

All cooking will be free from gluten and dairy.

I am not a Thermomix Consultant... just a fan

 

 

Hello all Failsafers and those on RPAH Elimination diet...

If you live in the Illawarra NSW area (or want to travel down with me!) and interested in coming to listen to me talk about Failsafe Foods...

You need to book your tickets ASAP to join 

 'Food for Thought'

We will be looking at what is the Failsafe diet, what can it do for me, how to get started, what if I have allergies too...

You can buy tickets from the DPS Canteen or questions regarding ticket sales can be directed to Michelle Briant by facebook or email michelle.briant@yahoo.com.au or for more info about the talk you can email kerstenskitchen@bigpond.com

Tickets go on sale Friday 14th Sept

WHERE

Dapto Public School - Hall
66 Sierra Dr, Horsley

WHEN

Tues 16th October

TIME

6pm-8pm approx

COST

$10.00 pp - Purchase of tickets are only through DPS Canteen

questions regarding ticket sales can be directed to Michelle Briant by facebook or email michelle.briant@yahoo.com.au

Ticket numbers are limited

A light supper will be provided after the talk



 If you are a local failsafer and would like to share your story, please let me know as I think sharing is the best way to encourage others on their journey...

eBook automatic download

We have upgraded our site so when you purchase the eBook you will be able to get it straight away!

An email will be sent to you with a link to download.

Go to the recipe book tab to order your copy now...

Happy Baking!

FAQ videos

If you have a question you would like me to answer relating to any recipes, ingredients or anything else you have concerns about, please comment below...

I am going to upload some YouTube videos to answer them!

Tortillas and Water Buttons

Tortillas

gluten free, dairy free, egg free, nut free, corn free, soy free, sugar free
suitable for RPAH Elimination and Failsafe diet

These are great as a bread alternative for breakfast and lunch and for those who are yeast free too.

They are not pliable, so not suitable to use as wraps... see Flatbread (wraps)

We use them as burger buns, sandwiches or just plain in fun shapes.










Some helpful tips to get the best result:

TIP 1
Do not add too much water. Add it slowly and wait for the water to be combined. The gums take a little while to activate... wait until the mix starts to come together

Add water slowly until dough comes together

TIP 2
Once the mix has come together, remove from the bowl and knead until smooth. The dough is very soft and easy to work with.





Tip dough out of machine and then bring together in a ball

Knead until smooth

TIP 3
Roll out using a floured rolling pin and cut into desired shapes. We use a small circle for children's burgers, and a large one for adults.

Roll out and cut shapes using cookie cutters

TIP 4
Cook in a very hot ungreased pan until the surface starts to bubble, flip and cook briefly on the second side.

Cook until bubbles form on the surface, then flip

TIP 5
Tortillas can be frozen. Defrost on bench or in the microwave.


VARIATIONS
Use different cookie cutters for fun shapes... Use large shapes for best results

Dinosaurs...



This is a small quantity of dough, if you have a large family,

you will need to double or triple the recipe.



Water Buttons

gluten free, dairy free, egg free, nut free, corn free, soy free, sugar free
These are the same recipe as the tortillas, just baked instead of cooking in the pan.

Cut out in whatever shapes you like... sticks are good for dipping or use fun shapes for the kids.















TIP
Do not add too much water. When you add water to biscuits it makes them hard. If you add too much they will be too hard to bite. If you have added all the water the recipe calls for, add some more Nuttelex instead if you need more moisture.

(we use more water when making rusks so babies can't bite through them)

VARIATIONS
Sprinkle with garlic salt before baking...
Mix some poppy seeds into the dough...
Mix some parsley and crushed garlic into the dough...


Happy Baking!



Flatbread (wraps)

Making Flatbread (wraps)

gluten free, dairy free, egg free, nut free, corn free, soy free, sugar free
suitable for RPAH Elimination and Failsafe diet

These are really delicious, soft and pliable to make the perfect wrap.



Here are a collection of tips to help you make the best wrap...









TIP 1

Don't be tempted to thin the batter... just add 1 1/4 cups of water. The batter will be very thick and you will need to use a spatula to spread it in the pan. If you add more water the gums will lose stability and the batter will lose its structure.

The batter will be thick and glossy

TIP 2
Spread out the batter in your pan with a spatula. Start in the centre and spread out around your pan... spread it as thinly as you would like it to be. If you want to make 'naan' style bread, leave it nice and thick.

Spread out the batter with your spatula

TIP 3
Use a cold pan to spread the batter. This will stop the batter from instantly cooking and give you time to spread it out to your desired consistency. Cool down your pan in between wraps by rinsing the back under cold water until there is no steam.



Cool the back of the pan under cold water



Leave under the water until there is no more steam

TIP 4
Layer your hot wraps on top of eachother to soften... When they are first cooked they are crispy. If you want to use them as wraps, the steam, when layered, will soften them and make them pliable



Layer your wraps... the steam will soften them

TIP 5
Freeze leftover wraps between layers of baking paper for quick lunches. Defrost on the bench or in the microwave.


Enjoy filled with meat and salad, spread with melted garlic butter to have with your fav curry, wrap it around a sausage or just eat them plain!



What's in the book?

Here are some images to show you what you can create with my recipe book.... this is only a small sample and there is food for all occasions... Everything is gluten free, dairy free, egg free, nut free, soy free, corn free and sugar free. There is a sugar section for those who can tolerate it. All recipes are suitable during the RPAH Elimination and Failsafe diet.

breads and other essentials

Yeasted Bread



Wraps

Tortillas

sweet and savoury snacks




Water Buttons

Pretzels

Millet cookies



Vanilla Cookies and Jam Drops

Cupcakes

Icecream

choko creations





Choko - can be used sweet or savoury... we use it instead of pears

Choko Crumble



choko fruit straps/leather/rollups

Choko Jam

entertaining ideas...

Parties - chicken schnitzel fingers, sausage rolls, burgers

Cookies and Cake Pops

Christmas Baking

This is just a little taste of the goodies you can create... all the recipes suit the most sensitive and are the starting point to all you can imagine

Happy Baking!

recipe index is below... and more images can be found on Facebook in the Photo Albums