Dips, sauces and dressings workshop: Thursday 8 May 2014 7:30pm

I will be running a workshop next Thursday on how to make some of your own basic dips, sauces and dressings. I was inspired to start making my own several years ago when the conventional varieties of most condiments (even organic ones) contain many processed ingredients including refined sugar, preservatives, emulsifiers, flavours, vegetable oils and gums, colours, thickeners, gluten and other additives. I was horrified to read what actually lined my fridge door!

We will be covering how to make:

(a) tzatziki (Greek yogurt dip) (to be served with vegetable sticks) (b) pesto (to be served with cucumber rounds) (c) tomato sauce (to be served with potato wedges) (d) mayonnaise (to be served with coleslaw and / or  hard boiled eggs) (e) miso dressing (to be served with Asian salad)

I will also run through some of my favourite clean/safe store-bought condiments.

Cost is $60 per person and includes:

• handout with recipes
• practical demonstrations
• hands-on experience
• food tasting (you will not leave hungry!)

This workshop is ideal for:

• those who are grain-free or gluten-free or suffer from digestive issues
• those who want to learn how to make their own nutrient-dense dips, sauces and dressings using only unprocessed ingredients
• people who want to transition off processed foods and want a healthy substitute for themselves or their family members
• those who are on a budget and want affordable (as well as healthier) condiments

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When: 7:30-9:30pm (ish) Thurs 8 May 2014 Where: 23 Kent Street, Waverley, 2024

Spaces limited to 10 only. If there are more than 10 people interested I will run another class at a later stage. 

RSVP:  To secure your spot you will need to:

1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and 2. transfer $60 (referencing your name and ‘Dips’) into my new bank account:

Account name: star anise organic wholefoods (aust) pty ltd

BSB: 062 000 Account no: 15110110

Places will book up quickly!

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Please feel free to forward to any friends or family members.

Cancellation policy: once funds are deposited into my bank account they are non-refundable but can be transferred to another cooking class/workshop upon 48 hours notice.

Broadbeans in tomato sauce

Broadbeans make their appearance fleeting once a year in Spring. If you see them in the produce section and have no idea what to do with them, here's a simple Cypriot family recipe which my kids and I love:

Ingredients:

• 500g (approx) fresh broadbeans in their pods
• 1 onion, diced
• 2 garlic cloves, diced
• 4 tablespoons tomato puree or tomato passata
• 1 tablespoon apple cider vinegar
• 1 tablespoon white wine
• 2 tablespoons butter
• unrefined salt
• cracked pepper

Directions: 

Peel the sides of the broad bean pods with a vegetable peeler to remove the tough stringy sides (this is critical otherwise you will have an unpalatable dish). 

Leaving the beans inside their pods, cut into approximately 2-3 inch lengths. Steam until soft. This will only take a few minutes.

To make the tomato sauce, sautee onions and garlic in butter in a large frying pan on low heat for approx 5 minutes or until soft and golden brown, stirring occasionally.

Add wine, vinegar and tomato puree and continue to cook for another few minutes stirring occasionally. 

Add beans to tomato sauce and stir gently to combine. Season well with salt and pepper.

This make a wonderful side dish! Kali Orexi (that's Greek for 'Good Appetite'!)