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Nena Foster.Food.

Natural Chef. Food Educator. Recipe Developer. Food Writer. Fermenter.

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Catch me and the lovely Freya from @fix8onthis (makers of delicious kombucha) next Tuesday, April 7th at 12:30 pm (GMT) over on their page doing an IG live. We'll be talking all things fermented and you'll be able to ask questions. If there is one granny skill you need to pick up during this pandemic, fermenting is the one! Join us and learn more about why! ✨✨✨
🍪 If you're already squirrelling away ideas for next week's home school, here's another one... On Wednesday, April 1st at 11am GMT, I am running my very first online Kids Cookery Class! We're making some of my favourite Peanut Butter Biscuits (cookies to my non-UK friends). And if you can't have nuts like me, you can make these with tahini. You only need a few ingredients for these and you will see them all listed when you book, along with a list of equipment needed. The class will provide some nutritional nuggets on blood sugar balance, bit of maths and look at snippets of the science in baking. And you'll pick up some new kitchen skills. But it gets better, at the end you'll have a delicious, healthy afternoon snack to enjoy! And if you can't make Wednesday, fear not, there are other dates and several other delicious recipes--sweet and Savoury to choose from. Classes are suitable for ages 3+ with appropriate adult input. There are only 10 places available, so be quick an invite your friends because it will be fun! Booking link in bio, just click on Online Classes. Hope to see you Wednesday! 🍪 📸@peanutbuttervibesphotography
This has been a funny old time for us freelance self-employed food people. But I am choosing to turn my hand to doing something fun, positive, nourishing and so needed whilst trying to salvage my career... 😂 So I am happy to announce that from NOW I will be running my cookery classes online and LIVE , from my kitchen to yours. There are kids classes, fermentation group classes and 121 sessions you can book through my website (see Online Classes in my bio. All classes are focused on cooking nutritious, whole food from scratch. And you can join in from anywhere in the world! If there's a class you want to see, let me know. I am starting small, with hopes to add classes in the future as I get better at juggling home school and work demands. Hopefully you see something that takes your fancy and I look forward to cooking with you! And thanks to so many of you have offered support, words of encouragement and helped test out classes and recipes! 😘 @vickster_b_ @yesidolunch @dooneyweb @neilly73 @natashakhamjani @sabrinamrusso @ruthpoundwhite @gentlyhomeandhouse And of course feel free to share this with friends and family! Biggest thanks in advance. 🤗
It seems that apocolyse cooking involves a lot of bread and baking, as flour is becoming difficult to find. Don't get me wrong, I wholeheartedly endorsed baking, but there is no need to panic if you can't find 'conventional flour'. Here is a list of alternative flours you might want to consider if wheat flour is hard to come by, along with some suggestions of how you can use them. 🌾 Oat or millet flour--You can buy this or simply finely mill your porridge oats. Oat flour works well in  muffins, biscuits, breads and pancakes. And if you can't find oats, try millet. Millet is not widely used (except in chicken feed 😕) but works well as an oat substitute, even in porridge. Like oats, millet is gluten free (check the label for certifications if you need it to be certified GF). They are quite thirsty flours so make sure add plenty of liquid. Same for quinoa flour (I buy the flakes and mill them up). 🥥 Coconut flour--I personally stay away from it as it has ruined one too many recipes. We have serious beef. But if you aren't holding a grudge, you can use it in pancakes, biscuits, banana bread. It is popular in Paleo cooking, so if you're interested in giving it a go, then have a look on a Paleo recipe site, don't ask me. 🍚 Rice or Brown rice flour-- I often use this I cakes, biscuits, fritters, savoury pancakes as I like that it adds a lightness and crispness (if fried), but as it is so light (and kinda dusty), I like to anchor it with ground almonds or milled sunflower seeds for some recipes. 🌰Nut flours--These work really well in moist, dense cakes, like a Torta Caprese (if you don't know what this is, look it up, you need to know). They also work in biscuits, fairy cakes, pastry and muffins. As a cheaper, nut-free alternative, finely milled sunflower seeds works a treat. 🌾Buckwheat--If you have had a French galette, you have had buckwheat flour. This works well in pastry, biscuits, bread, pancakes, crepes and of course galletes. The flavour can be quite distinctive, so you may want to mix it with another neutral flavoured flour above, like oat or almond. Continued in comments below... 📷@lukejalbert
As ingredients dwindle there have been a few things that I am grateful for squirrling away in my freezer. I wasn't quite sure what to call these (after 2 days of juggling work and home school, I am not sure of my own name), but I have decided to call these Freezer Fixers--bits from the freezer that fix up a meal, appease a ridiculous request, provide a quick pudding or bail you out when you're in a fix. Are you ready? Here you go... 🍦I usually make my own ice lollies because I am THAT woman. But with some reusable silicone moulds and fruit juice, you're easily sorted. You can even make minis using ice cube trays, clingfilm and cocktail sticks. I mix fresh orange or apple juice with a bit of yogurt and store them away. They have saved me a tantrum or two when I fail to produce a meal AND a pudding. 🙄 🍞I am also THAT woman who saves bread ends. They make perfect breadcrumbs. And sometimes crispy breadcrumbs is just what your meal needs. 🥭🍒🍓 Frozen berries save our breakfasts and our tiny tyrant's request for mango most mornings. I also use these for my fermented jams, compotes, baking and quick ice creams. @aldiuk does a good line in frozen fruit. Just so you know... 😉 🥬🥦Does anyone else get a bit twitchy if they don't have any green veg in fridge? In particular leafy greens? Maybe just me, but I have taken to blanching fresh ones, making little clumps and freezing them. Or buying frozen. I can then add green to any meal. And all is right. Phew. 🥕 We get through the veg and our worms get their fill, so I keep scraps of onion (including skins), carrots, fennel and herb stalks in a bag in th freezer. I ran out of veg stock recently (someone put the tin away empty--of course it wasn't me 🤔) and I was caught out. Never again, my scraps bag is going to save me! What are your freezer fixers?
🥭Life has handed us all a few lemons of late. I won't revel in the misery of it though, as much as I'd like to. The sun was out, I managed some work and got to spend some pretty quality time with my two littles. Today we metaphorically made fermented lemons (lasts far longer than Lemonade--the jar here is still going a year later). And also happen to be super charged with Vitamin C, which will do us a bit of good these days. What did you do today that turned life's lemons into something special?🍋 📷@indi_petrucci 🍋by me

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