After a decade of learning the skills of self-reliance in growing and producing her family’s food, Elisabeth felt that it was imperative to pass her skills on to others. Now based in Black Mountain, Elisabeth has learned how to spin and knit wool, make her own shoes and clothes, bread and soap, run vegetable and herb gardens and generally enjoy herself. She loves the life of growing and producing her own food.
Overnight Cinnamon Rolls Part 1
Gooey, delicious, warm, and heavenly-scented, cinnamon rolls are a bake-at-home treat that are perfect for the colder months. Learn how to make rolls in a method that you can take home. Mix and knead today, let them prove overnight, and enjoy as a class after baking them off tomorrow morning. Saturday is for baking, Sunday morning for eating: one price includes all. BYO coffee to morning session.
Overnight Cinnamon Rolls Part 2
Participation in eating is limited to those who took part in Part One.
Sourdough Bread and Fermented Foods Workshop: Hands-On Sourdough
Learn how to make delicious sourdough bread, wraps, pasta, crackers, and fermented foods including sauerkraut, tomato sauce, fermented mango/ pineapple chutney and fermented fruit paste. Most of these fermented foods are made on the spot with samples for taste testing for all attendees. Hands-on participation from class volunteers will ensure you know how to make sourdough bread and fermented foods from scratch. E-handouts with recipes, sourdough starter, bread dough to bake at home or bake on the day and taste testing are all a part of this workshop.
Vegan (Non-Dairy) Cheeses and Products
This exciting workshop will have you creating your own vegan versions of cheddar, havarti and brie cheese, almond milk, cashew cream, cultured butter, cream cheese, coco yoghurt and buttermilk. No special equipment is needed – just a few ingredients from a health shop. You will be surprised how easy it is and inexpensive – and so delicious! E-Handouts and taste testing included.