Fermented Food News - April 2016

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.

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
2 eggs
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.

  1. 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.
  2. To the bubbly dough, add the olive oil, eggs, salt and baking soda. Stir to combine gently. Fold in the vegetables and herbs.
  3. Spoon into silicone muffin pan or greased muffin pan or muffin cases.
  4. 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.
  5. 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


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:
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.

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
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