Hi <<First Name>>,
I’ve been experimenting with the sourdough starter to make sourdough vegetable muffins. What a hit they are! These muffins are light and tasty - delicious, warm or cold.
SOURDOUGH VEGETABLE MUFFINS
They can be served with soup or salad, spread with cultured butter or popped just as they are into a lunch-box. A very quick, delicious, easily digested food with a Vitamin B boost from the fermentation process.
½ cup sourdough starter
1½ cups plain flour
some filtered water (just enough to make a stiff dough)
1 cup cooked vegetable combination
dried herbs to suit
¼ cup olive oil
1 level teaspoon salt
1 teaspoon baking soda
Left: Note the bubbles after 24 hours of fermenting the starter and flour.
Right: A moist airy dough after 24 hours.
- Combine the starter and flour. Add water to make a stiff dough. Place in glass container and seal. Leave on kitchen bench covered with a tea towel for between 12 and 24 hours. You can use it when you see bubbles in the dough.
- To the bubbly dough, add the olive oil, eggs, salt and baking soda. Stir to combine gently. Fold in the vegetables and herbs.
- Spoon into silicone muffin pan or greased muffin pan or muffin cases.
- Bake in the oven, set at 180 degrees for 15-20 minutes. The muffins will rise a little and brown. Remove when a skewer comes out clean or when you touch the top and it bounces back.
- Allow to cool before turning out onto a wire tray.
Left: Ready to go into the oven.
Right: Ready to eat!!
Makes approx. 12.
Store in a sealed Tupperware container in the fridge for a week. Can also be frozen.
Vegetable combinations: caramelized onion and eggplant, corn niblets, capsicum, spinach, sun dried tomato.
2. Masterclass - traditional pastamaking
We’re thrilled to announce a Masterclass in traditional Italian pasta and sauce making. Mario - the Kitchen Elf - will share with you his mother’s simple and tasty techniques and recipes - how to make home-made pasta with and without a pasta-making machine.
You'll earn how to make sourdough pasta and traditional pasta. Taste and see the differences in these 2 recipes. Learn how to make a traditional peasant pasta sauce and a preserved green pesto sauce. Taste all this wholesome delicious Italian food at the Masterclass scheduled for the following dates:
Saturday 23 April from 2:00pm – 4:30 pm
Saturday 30 April from 2:00pm – 4:30 pm (this class is full!!)
Saturday 14 May from 2:00pm – 4:30 pm
The enrolment fee of $50 includes a guidebook and a square meal.
Places are limited to 6 to ensure your questions are answered and you can see, taste, touch and smell authentic Italian food, with a sourdough twist! Mamma mia!!
Probiotics "on the go"!
Modere has the wide range of cost-effective, everyday essential personal & home care products, along with powerful nutritional supplements. We use and recommend Modere Probiotic - a great way to help your gut bacteria flourish, wherever you are!
Use promotion code 082262 and enjoy $10 off your first order (minimum purchase $50). Check out the great range of Modere products at modere.com.au.
Schedule your own workshop.
Remember - you can arrange a group of 3 to 6 attendees and suggest a suitable date for any workshop. I’ve also appended the workshop dates for the next few months.
Remember you can view previous Newsletters on our website at: http://www.wb4life.net/newsletter
I look forward to hearing from you.
2016 Workshop - Schedule
If you have a PayPal account, you can now pay for your workshop directly, by sending the course fee to Confirm your enrolment with PayPal. Remember to send me a message, stating which course you want to attend.
(Note: use your Surname as the payment reference; if paying by credit card, please add $2 service fee.)
Workshop 1.0 - Fermenting dairy, fruit, vegetables, tea
$65 includes morning tea and workbook, from 9:30am – 1.00pm
Saturday – 9 April (full!), 30 April, 21 May, 18 June
Workshop 2.0 - Fermenting grains, legumes and beans
$80 includes brunch and workbook, from 9:30am – 1.00pm
Saturday – 16 April (Special Workshop - International Year of Pulses) (this workshop is full!)
– 28 May (3 places available)
Workshop 3.0 - Fermented jam, sauce, relish, mash & ice cream
$65 includes morning tea and workbook, from 9:30am – 12.30pm
Saturday – 23 April (5 places available)
Workshop 4.0 - Fermented nuts, fruit drinks, low tech yoghurt & cheese
$75 includes morning tea and workbook, from 9.30am – 1.00pm
Saturday – 14 May (5 places available)
Roslyn Bono | p 3343 1354
Well-being for Life