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Cooks Corner
    
just click here to book!
 Fran,
founder of Molly B's, is a long-time gourmet
cook and recipe developer; after becoming
celiac,
along with many other members of the immediate
family, she began the arduous task of converting
her mammoth database of heirloom recipes to
gluten-free. Today, Molly B's has a large variety of
gluten-free products based on those very special
recipes (with more coming). Fran has conducted
lectures and cooking classes based on her
experiences, in and out of the kitchen. Fran will be offering a variety
of cooking classes, some of which are: Making Lasagna, gluten-free;
Gluten-Free Cheesecake; Cinnamon Rolls, Chocolate Babka and more
. . . watch for Molly B's Gluten-Free cookbook, coming out later this
year.
\
Our in-house Chef du Crepe, Michael, has an
amazing
knack with crepes - want to learn to make crepes
easily ? Everything you need to know about crepes
- cooking classes will begin shortly at Pickering
Markets
Our Pastry
Chef, Sherri, will be sharing techniques
to help you create the ultimate pie crust - flaky,
tender, melt-in-your-mouth and the most delectable
cakes, tea breads and muffins !
To book,
click here!
Gluten-Free Cooking Classes - DUE TO VERY HEAVY
PRODUCTION SCHEDULES, ALL COOKING
CLASSES ARE TEMPORARILY CANCELLED
Various themes for gluten-free cooking classes will be:
-
crepes - secrets of making the perfect wrap & what to do with it
-
muffins and tea breads - delicious and easy-to-make
-
belgium waffles - learn how to make a savory sandwich, etc.
-
how to make the 'perfect pie crust'
-
how to adapt treasured family recipes to gluten-free treasures
-
speed cuisine - gourmet dinners in a hurry
-
gourmet holiday baking
-
cinnamon buns
-
divine desserts
-
and much more . . .
Cooking classes are often conducted at
various store locations,
and in the near future, we will be
scheduling cooking classes at
our Pickering Markets location.
We plan to hold classes on Sunday
morning. If you are interested in
attending a class, please respond
by filling in the request form below.
Gluten-Free Recipes
A place to find gluten-free recipes . . .
Do you have a successful gluten-free
recipe? If so, and you
are willing to share it, we will post
in on our site for all to
enjoy. Simply fill in the 'recipe
form' found below, and submit.
Monthly Recipes
-
Recipe - Greek
Mountain Tea (Shepherd's Tea)
now
available at Pickering Markets
Originally gathered and enjoyed by shepherds as they tended their flocks
high in the
mountains. Now more and more people are getting to know and enjoy the
‘Shepherd’s Tea’.
Greek Mountain Tea is made from the flowers, stems and leaves of the
Sideritis Plant,
found growing wild in rock crevices of hard limestone and in rocky places.
Growing at
elevations above 1000m or more (3200 feet), this tea contains saponine,
flavonoids and
has a high iron content.
Benefits:
Used through the ages for colds,
respiratory problems, digestive ailments,
immune system problems and
anxiety/stress disorders; also used as an anti-oxidant
and anti-inflammatory aid.
Brewing Instructions
How To Brew:
put 4-5 sprigs (leaves, stems and flowers) in a litre of cold water;
bring to a boil; lower heat; simmer 3-5
minutes; strain tea; enjoy this unique flavour.
Very warming with a teaspoon of honey!
-
Recipe -
Egg Replacer
- many people are now
allergic to eggs - to continue enjoying
your favourite recipes, the following egg replacer recipes
are both inexpensive and work
fairly well. Everyone has their personal favourite - mine
is the flaxseed/water mix.
A.
What are some common egg substitution suggestions?
For
binding &/or moisture:
1
TBSP ground flaxseed OR unflavored, unsweetened gelatin plus 3
TBSP
warm
water per egg
1/4
cup ground soft tofu
3
TBSP pureed fruit or vegetables
For
leavening:
For
each egg use one of the following recipes:
-1
teaspoon baking powder, 1 TBSP cider or apple vinegar plus 1 TBSP
warm water.
ONE (1) egg equals any one
of the following:
A)
For Leavening:
2 tbsp GF
Flour
2 tbsp water
1/2 tsp GF baking
powder
1/2 tsp vegetable oil
B)
For Leavening:
2 tbsp
water
1 tbsp vegetable
oil
1/2 tsp GF baking powder
C)
For Binding and/or Moisture:
1
tbsp flaxseed*
3
tbsp warm
water
*(ground in coffee mill) - simmer flaxseed in warm water & use as per eggs
D)
For Binding and/or Moisture:
1/2
- 1 banana mashed - used in baking muffins and cakes
E)
For Binding and/or Moisture:
1/4
cup applesauce, pureed fruit or yogurt- used in baking muffins and cakes
F)
For Binding and/or Moisture:
1
tbsp plain agar powder
1
tbsp
water
Whip agar and water together; Chill; whip again and use as 1 egg
white
G)
For Binding and/or Moisture:
mashed vegetables and nut butter work well when replacing eggs in casseroles
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