Cuisine

 La cuisine du petit exploitant - une journée

Canning & Bottling  – 1 day course

À propos de cet événement

You will spend the day learning different methods of canning and bottling to enable you to preserve your home produce.  The decision as to what we will preserve will  depend on the produce we have available in our gardens, but we would expect to make at least 4 different preserves from the following list:

  • Our version of Heinz baked beans
  • Sweet pepper ketchup
  • Hot chilli sauce
  • Fruit preserved in syrup
  • Passata
  • Roasted Tomatoes
  • Apple juice
  • Cassoulet
  • Luncheon Meat
Déroulé de la formation

Times: 10.00 – 17.00

Location: Moustoirialan

This will be a hands-on course, where we will all prepare, cook, bottle and can, and you will be able to take home some of your delicious makes, albeit in a very hot Le Parfait jar or bottle, together with our tried and trusted recipes.
We will start the day with a welcome,introduction and refreshments whilst we explain the order of the day. We will break for a home made lunch around 1pm and finish with coffee and cake before you go home.

All equipment and ingredients will be provided.

Let us know if you are vegetarian and we will not preserve any meat related produce on the day you attend the course.

Dates des prochaines formations
  • 21st July
  • 18th August
  • 15th September

Number of places: 4

PRICE: €90

Bread an everyday staple – 1 day course

À propos de cet événement

You will spend the day with Jill Phillips who ran a small artisan bakery in the UK before moving to France. She will take you through the basic breads that you use everyday. Bread rolls, bloomer, barm cakes and, for something a little different, a cottage loaf.  She uses a low impact kneading method that takes the sweat out of making your dough. You will be amazed by the results.

Déroulé de la formation

Time: 10.00 – 17.00

Location: Moustoirialan

You will start with a tea or coffee as Jill takes you through the order for the day and we introduce ourselves. Inevitably, as bread and yeast always springs surprises, the timetable will be flexible. We will break for a home made lunch around 1pm then get back to the bread making. As the last breads go into the oven we will put the kettle on and finish the day with a fresh cream tea.

This is a hands on day, not a demonstration. You will get sticky with dough, laugh, be creative and struggle as we form our rolls and our loaves.

We can guarantee that the kitchen will smell amazing, and you will walk away with your delicious creations plus all the recipes to enable you to get into a self sufficient bread baking habit.

**All equipment and ingredients will be provided.**

Dates des prochaines formations
  • 19th May
  • 16th June

PRICE: €80

NOUS CONTACTER

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Afrinoon Permaculture Bellevue 56320

+33 788113505

info@sustainablelivingco.org

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