The school holiday’s are around the corner and while some of you are probably looking forward to the break with your kids, just the thought that the kids are going to be home soon for almost two weeks might lead to hyperventilation in other households. Whatever the case, if you are looking for new ideas or things to do with your kids in the upcoming holiday’s, you need not look any further. Carolie will be doing a Winning Ways Without Wheat & Gluten cooking demonstration this month which is not to be missed if anyone in your family is wheat or gluten intolerant. She will also be doing a three-day hands-on course for kids in the school holidays. The theme of my Easter Temptations cooking demonstration in April is eggs and I will be demonstrating eggciting dishes that will inspire you to make your own delicious Easter treats. See Events for more details on these demonstrations.
Carolie will be doing a Winning Ways Without Wheat & Gluten cooking demonstration on the 19th of March. This event is not to be missed if anyone in your family is wheat or gluten intolerant! See Events for more details.
What is wheat allergies?
Most people eat wheat so often their bodies adapt and cope and so they experience mild forms of the symptoms (known as wheat intolerance) without ever really being aware of where the problem lies. Withdrawing wheat from the diet and therefore ridding the body of wheat can lead to immense improvements in health and wellbeing. A few of the symptoms of wheat allergies are:
- Bloated stomach
- Skin rash
What is gluten?
Gluten is a protein occurring naturally in wheat, barley, rye and oats (although some debate is held on the gluten levels of oats). When these grains are milled the gluten is released and it’s this that gives grain flours their strength and elasticity, something that is noticeably missing from gluten free breads.
What is gluten intolerance?
Also called celiac disease. People with healthy digestive systems can eat gluten without any problems. The food is broken down in the stomach and passes through the small intestine where projections called villi absorb nutrients. These villi provide a large surface area (20-40 metres squared), which is used for the absorption of the nutrients from the food. When a celiac eats gluten in foods their intestine thinks it’s under attack from a foreign body and creates an immune response to the invader. The lining of the intestine becomes inflamed and the villi flatten. The flattening of the villi means that their surface area is reduced and the nutrients vital to health therefore aren’t absorbed, which over time leads to weight loss, wasting and malnutrition. Symptoms of celiac disease are:
- Chronic tiredness
- Dermatitis herpetiformis
- Diarrhea (aka diarrhoea)
- Irritable bowel
- Mouth ulcers
- Psychological issues (stress, nerves, depression etc)
- Severe weight loss
The above lists of symptoms associated with wheat allergies, celiac disease or gluten intolerance is by no means exhaustive, other symptoms may present themselves in different people. (source: www.wheat-free-org).
I recently came across a program called “Unwrapped” – and now I am hooked! It uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Wish we had something similar on South African food! It is on at 11:10 & 14:55 on channel 185 on DSTV – Monday through to Sunday! (www.foodnetwork.com/unwrapped)
Diarise Saturday 29 January for the last book sale at Cookbook Emporium. Not to be missed! The address is 16 Eleventh Avenue, Parktown North. Contact Nick on 083 267 0035 for more details about the sale.
(See the post on Cookbook Emporium I posted in October 2010 for more details about this 2nd hand bookstore).
See you there!
Happy New Year!
We are kicking 2011 off on a high note with Carolie’s ever-popular Yeast Baking hands-on course on the 22nd of January (seats still available) . For those of you have overindulged during the festive season (haven’t we all!), and you are in desperate need of ideas to dish up family-friendly meals that are healthy yet delicious, Jeanri will help you to take the guess work out of healthy eating with a workshop entitled “You Are What You Eat”. Please see Events for more details.
All the best for 2011!
Jeanri and Carolié
As promised, I attach a document with a recipe for a turkey breast or turkey breast roll which I will be making for my family’s Christmas Lunch this year. I have also included a few turkey cooking tips and step-by-step photo’s of how to carve your turkey for those of you who are planning to do a whole bird. I trust this will help to ensure success – even if it’s your first time!
If you are a foodie/gadget freak you should visit the YuppieChef website! The address is www.yuppiechef.co.za. You can browse on their website by price category, brand, etc. and shop to your heart’s content. Delivery is free!
For first time readers of our monthly newsletter, it provides details of the events and services offered by Cooking Up A Storm (Jeanri Verster) and Foodlink Cookery School (Carolié de Koster). We share a passion for all things food-related, and we are excited to share this passion with you through the services we provide.
In our final newsletter for 2010 we look back at a year that was quite hectic, but great fun. We met so many wonderful new people at our events and it is of course always great to see familiar faces! For those of you who attended our events during the course of the year, we trust that you feel armed to the teeth with ideas and recipes for the Festive Season. We have decided to post a few of the our favorite recipes (see the link below) for those of you who did not get around to attending our courses this past year (be sure to make it a New Year’s resolution for 2011!).
Festive Recipes – 2010
SUBSCRIBE AND WIN!
Subscribe to our website and stand a chance to win one of the following fabulous prizes: Wizbake baking sheets, Cooking Up A Storm Meal Plans or Carolié’s Art Of Cooking Recipe Book on CD. Winners will be announced towards the end of December. By subscribing, you will get free access to the latest news on foodie events, blogs on food related topics, seasonal recipes, cooking tips & hints, entertaining ideas, etc. the moment we post it on the website.
The Fun With Festive Food Demonstration is scheduled for Saturday 13 November. It will be repeated on Saturday 20 November to accommodate as many as possible people. Seats are limited, so please book as soon as possible to secure your seat. Please see Events for more details and booking forms.
The Festive Season is upon us, but there is still enough time to equip yourself for the festive and holiday entertaining ahead by attending one of our events in November.
- Carolie’s Yeast Baking hands-on course was a great success earlier this month. There are still a few spaces available if you wanted to book for the repeat on the 6th of November.
- Upcoming events:
Saturday 6 November – Yeast Baking Hands-on Course (repeat)
Saturday 13 November – Fun With Festive Food *
Saturday 20 November – Fun With Festive Food (repeat)
* The venue of the Fun With Festive Food demonstration has changed. We have also decided to do a repeat of this demonstration to accommodate as many as possible people. Please see Events for more details and booking forms for all our events. Please book early to secure your seat as space is limited.
Remember that if you are not available on the scheduled dates, you can book a tailor-made, private cooking lesson, demonstration or hands-on cooking session for yourself or a group in the comfort of your own kitchen for any of the topics below and many more! See Services for more details.
Subscribe to our website before the end of October and stand a chance to win one of the following fabulous prizes: Wizbake baking sheets, Cooking Up A Storm Meal Plans or Carolié’s Art Of Cooking Recipe Book on CD. By subscribing, you will get free access to the latest news on foodie events, blogs on food related topics, seasonal recipes, cooking tips & hints, entertaining ideas, etc. the moment we post it on the website. You will still be getting our monthly newsletter via e-mail.
I attended the Lindt Chocolate Master Class at the Good Food & Wine Show where chocolatier, Dimo Simatos guided attendees through the steps of fine chocolate appreciation, indulging each of our five senses. A must for chocoholics! Look out for the following new Lindt flavours: Blueberry, Caramel and a Touch of Salt.
Visit their website at www.chocolatestudio.co.za for details of their courses. Be sure to visit their new studio that will be opening at Design Quarter, Fourways in November 2010.
I spent 5 hours at the Good Food & Wine Show today and I am afraid I will have to go again before the show ends on Sunday! I think the following are great buys:
- Ina Paarman’s new range of stock. It comes in sachets and is concentrated liquid. Choose between fish, beef or chicken. It is not even in the shops yet!
- Lecol’s flavoured lemon juice – choose between peri-peri, butter or garlic and herb. Buy all 3 and get the plain lemon juice free!
- Lindt Chocolate new flavours – Blueberry and Caramel. Good news: a brand new Lindt chocolate studio will open at Design Quarter (Fourways) in November.
- Koko Chocolate Company’s white chilli fudge – it is divine!
- Froggit’s Thyme Infused Balsamic available at Elbows Up Deli – also available from the Gourmet Market at Lifestyle Garden Centre
- Iberian ham – whole leg of Spanisgh Iberian pig salted and dried. I think the stand was called Spanish Diva. Available from Ndlovu Lodge (0128090432)
- Twistix Twist-up Frozen Pop Makers – use fruit juice, yoghurt or ice cream to make your own frozen pops.
- Epicurean cutting boards – better than plastic, wood or glass!
- Cuisinpro Foam Pump – turn liquid soap into foam and reduce soap usage with 75%!
All the kitchen gadgets mentioned above can be found at the Cuisipro stand at the Good Food & Wine show and at Brooklyn Mall, Pretoria (0718694418). See Utensils & tools for more details.
Make sure you don’t miss the Johannesburg Good Food & Wine Show 2010. Southern Africa’s finest culinary expo for gourmets, gourmands and good-life devotees. Held in the Coca-Cola Dome from 23-26 September!
For more detail go to Good Food & Wine Show Johannesburg | Facebook.
See you there!
Many households feel the strain of hectic schedules. Tailor-made one-on-one private cooking lessons may be just what you’ve been looking for to ease the daily burden of cooking for the family! Not only will you empower your domestic worker or nanny with a practical skill, but she will be able to cook your favourite meals. Click here for more details.
HANDS-ON YEAST BAKING is back, due to many requests!
After this intensive 5 hour course you will be completely comfortable with yeast and able to bake classic, contemporary as well as the most trendy breads from countries worldwide.
Go to Events for more detail.
Spring has sprung and what better time to equip yourself with skills, ideas and recipes for spring and summer entertaining than to attend one of our exciting events! Remember that if you are not available on the scheduled dates, you can book a tailor-made, private cooking lesson in the comfort of your own kitchen for any of the topics below and many more! See Services for more details.
Saturday 2 October – Yeast Baking Hands-on Course
Thursday 7th, 14th, 21st and 28th October – Get Started Hands-on Course
Saturday 6th November – Yeast Baking Hands-on Course (repeat)
Saturday 13th November – Fun With Festive Food
Please book early to secure your seat as space is limited.
Please see Events for more details and booking forms.
Cookbook Emporium Newsletter – September 2010
You can also visit Cookbook Emporium’s website www.cookbooks.co.za where you can browse for book titles and authors.
Nick Zehnder once again has some great cooking favourites at his Cookbook Emporium in Parktown.
August newsletter: Cookbook Emporium.
You can also visit his website www.cookbooks.co.za where you can browse for book titles and authors.