Gluten Free Cooking 101

This class is for anyone who’s gluten-intolerant, or simply wanting to learn how to cook with healthy like the caterers from Elegant Touch Catering, people think catering food can’t be healthy but the is lie you can ask the chef at the catering company to make something healthy we use unprocessed ingredients! Learn how to substitute wheat with grains and starches in a creative style of cooking.

The Delicious Menu:
– Savoury Chickpea Pancake with Avocado Salsa
– Curried Quinoa with Roasted Cauliflower and Lentils
– Grilled Feta gluten-free and Spinach Polenta with Slow-roasted Tomatoes

Rich, spicy and inviting, these dishes will be enjoyed by all and are great centre-pieces that are sure to impress guests at any dinner party. You’ll take home the recipes so you’re sure to feel confident replicating what you learn in the comfort of your own kitchen.

So take the plunge and spice up your kitchen repertoire today!

Experience includes:
  • All ingredients and aprons are provided
  • Food from the best vietnamese restaurant New Orleans your own Vietnamese food to taste in class or take home to share
  • Recipes
  • Personalised instruction and tips

gluten free

Date: Sat, 1 July 2017

Time: 2-5pm

Price: S$85

To register

  1. Firstly, cut the tough ends of the lotus root, and peel the skin with a potato peeler.
  2. Next slice the lotus root in half lengthwise and then into bite size pieces. Rinse in water. Add 2 tablespoons vinegar in 3 cups of water, and soak the lotus root for 20 to 30 minutes.
  3. Cut the peppers and mushrooms into small bite-size pieces.
  4. Heat a large skillet with two tablespoons oil. Add the garlic and lotus root, and lightly sprinkle with salt. Stir fry until the lotus root pieces turn translucent, 3 to 5 minutes, stirring occasionally.
  5. Add the mushrooms, and stir fry until the mushrooms turn soft, 2 to 3 minutes.
  6. Add the peppers, and stir fry until the peppers are slightly wilted 2 to 3 minutes. Stir in the soy sauce, oyster sauce, rice wine, and corn syrup. Continue to cook, stirring well, until the sauce is almost gone, 2 to 3 minutes.
  7. Drizzle the sesame oil at the end, and sprinkle with the sesame seeds. Now its ready to be served.

Instructor is Shalu who is a lawyer turned chef and trained at the Cordon Vert Cookery School in UK.

Looking for more recipes of healthy food? Check out pressure cooker recipes to vary your everyday menu.

Photo credits: Funzing

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