Coconut Curry is back on the menu this week!💛
Boxed up with Chicken & Roasted Cauliflower on Herb Basmati or 🌿Broccoli Rabe with Beetroot Koftas if you want to keep plant based.
If neither of those options are working for you, I know sell just the sauce separately in a 500ml container so you can use it to create your own meals at home!👩🍳
This is the same sauce I serve with my 🍤coconut shrimp when I`m catering and it is the flavor💥base for all of my curries.
The sauce comes frozen and is highly concentrated so my suggestion is to add a can of crushed tomatoes and more coconut mylk or stock and use it as a pasta sauce or pour it over your favorite meat/veggie dish and bake until golden. Maybe sauté up some garlic, onions and spinach and add the sauce for a quick, delicious Indian saag that is perfect for dipping sourdough in!😍
Link is in my bio to jump over to the website and view the full menu with instructions on how to order.
Bon Appetit Friends!🍽️
🍞🥖☕Sourdough Workshop🥯🥐🥰
If you have been thinking about adding Sourdough Bread making to your tool belt, I invite you to join Dawn(my sourdough starter) and I for a hands on workshop this Saturday!
We all know sourdough and this time old tradition of long cold fermenting results in a delicious nutritious loaf of bread, but to learn a little bit about the science of what is occurring and why this slow natural process of bread making is gut friendly and easier for us to digest too.
You will mix your own loaf of 100% wild yeast sourdough in the company of a small group of bread lovers, going over all the steps so you are confident to continue making sourdough in your own home.
I started my sourdough journey 5 years ago and am ready to share everything you need to know to make the most delicious, crispy crusted, tangy loaf of your life. I will also be covering sourdough focaccia, pumpernickel, crackers and fresh milled whole grain loaves.
Overview: You will arrive to a Bread Board Grazing Display filled with as many different tasting loaves as I can fit, along with home churned butter, homemade fruit compotes, savory spreads and specialty cheeses to snack on with a coffee or tea while I take you through the feeding schedule of Dawn, how to store your starter in the fridge and refresh her/him before using it to bake, baking in a Dutch oven to mimic a steam oven, along with the benefits of sourdough, and why it`s worlds apart from commercially-produced bread.
I will have a big batch of dough prepared and ready for us to practice our shaping skills and you will take home your shaped loaf to bake in your own oven.
We will end the afternoon breaking bread with a big bowl of delicious soup at the communal table to go over any questions.
When: March 11, 2023 from 1pm till 4pmish
Where: Here at Eat HQ - 50 Larsen Crescent, Red Deer
Investment: $130 + GST
Register by texting or calling me at 403.302.9656 and I will fill you in on the details and get you on the list of participants.
Can`t wait to break bread with you!
M
I have a couple loaves left of this fresh milled black barley, oat and red fife sourdough, baked fresh this morning and available for pick up anytime this afternoon!🧑🍳🍞
Chili Con Carne(GF,DF) and Roasted Butternut Squash Minestrone(GF,DF,V) are on the menu this week and paired with a loaf makes a delicious hearty meal.🥣🥰
To view the full menu available on my website click the link in my bio.
🥕🍅🥗It`s time to get into my kitchen together!🍽🥬🍳
The Sourdough Workshop sold out in a hot minute but don`t worry there is another one in the works once I settle on a date. If you want to get in on the next workshop, reach out to me and I will add you to my list of subscribers and you will be first to know.🥖🍞
I have a couple spots left in February 18th workshop - Wraps, Sauces, Aioli & Pesto/Chimichurri
We are going to spend the afternoon making a variety of rolled up delicacies that are super quick to make on the fly or prep them ahead and freeze. 😉It`s also my #1 sneaky way to reinvent and use up those left-overs.
We will also prepare a wide range of sauces, spreads and dips that you will use throughout all your cooking adventures. There is nothing like a great flavorful sauce to finish off a plate!
For full details please reach out and I will send you an email with the What, When & Where.
Bon Appetit☕
Need a last minute gift idea?
In my opinion you can never go wrong giving the "gift of good taste"!🥰
Gift certificates available or preorder a loaf of sourdough for my next Bake Day, December 28th and pair it up with a litre of soup or frozen meal for the perfect host gift.🍞🍞🍞
Link in my bio to view the full menu of frozen meals available on my website.
