3 Day Coeliac Course
Coeliac Disease is a digestive problem caused by gluten intolerance, which makes the body unable to digest quite a few everyday foods, particularly those containing wheat.
It can cause serious health problems - symptoms include weight loss, fatigue
and depression, which can affect a sufferer's day to day life and their
body's natural resilience. However, many people report enormous improvements
as a result of following a gluten-free diet.
Check out Coeliac UK which gives a wealth of information on the disease facts, how to live with it and becoming a member of the charity.
So, you're a coeliac or know a coeliac to cook for!
What can I cook? Is often the first worry, panic sets in; you are suddenly the only person with this new challenge to your life. Your shopping takes longer because you start reading every label. I bet you didn't realise how many products contained flour or coeliac prohibited items!
Well worry no more, here is a two-day course packed with ideas for gluten free cooking. John our chef, who has had many coeliac customers over the years, has put together a great fun filled weekend cookery course designed around you. He will guide you and show you how to make coeliac dishes full of taste and flavour including bread, cakes, biscuits, meats and seafood with delicious sauces. Cooking a coeliac meal will become less stressful. Creating tasty and simple flavours to enhance your favourite meals.
After attending one of John's courses you will be able to:
- Entertain your dinner guests with more confidence
- Cook and present a meal that will suit everyone at your table
- Find that extra special ingredient hidden in your own kitchen
- Use everyday ingredients for tasty meals
- Make coeliac cooking more pleasurable
- Produce healthy and interesting dishes
- Use alternative flours for baking
You will be able to make simple snack meals that can be used as a starter for dinner parties, flavoursome main dishes both fish and meat, vegetables your guests will remember and the end of meal dessert or, as John prefers to call them, puddings.
- We will make melt in the mouth gluten free pastry with toppings and fillings
- Learn how to use Amaranth, Polenta and Quinoa
- Look at planning your next dinner party so that you are part of the party and not just left doing the work in the kitchen
- Making dishes that can be the next day's snacks
- Learn what to do with tinned and pre-prepared foods
- Make tempting meals from what's in your cupboards
- and the all-important question - the secret of 'How does the professional chef do it?'
To find out more details about dates, prices and availability, or to book, please click on the links, or contact us and we'll be happy to help.