Gluten Free

Pumpkin & Spice – Bright, aromatic and cozy!

Cooking with SBA’s Kitchen

The next session is scheduled for:

Date:  Tuesday 5 May 2026
Time:  10:00 am to 2:00 pm
Venue:  Gormandale Community House
Cost:  $60.00 per person (Cost includes recipes and all ingredients, plus a light lunch on the day.)
Bookings:  please contact Gormandale Community House
📞 03 5197 7264
💻 gormandalech2@bigpond.com
Max Participants:   6

Sample Menu
Pumpkin Mutabal
Keralan Style Pumpkin, Bean & Coconut Curry Soup
Butternut Pumpkin and Bacon Tart
Lebanese inspired Lamb, Pumpkin & Rice
Roast Tomato and Pumpkin Salad with Spinach and Pinenuts and a Pesto Dressing
Pumpkin Streusel Cake – Gluten Free with Mascarpone Whipped Cream

(All food will be gluten free)

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Perfect dishes that bring warmth and colour to the table as the colder months close in.

Colourful, bright and packed full of flavour, the thought of pumpkin paired with spices, immediately conjures up images of cooler months and cozy nights.
In this session you will work together to create a warm, comforting feast, of pumpkin dishes from around the world, to share as we sit, relax and chat, as we finish the session.
A little more detail…

On the day:
※  Participants will be provided with advice, ingredients, instructions and guidance as they prepare the various s preserves and dishes on the day.
※  We will finish the session with a light meal prepared on the day, using some home canned goodies from my larder!
※  Questions are encouraged and welcome.
※  All food will be gluten free.

What you will take home:
※  Recipes for the dishes made on the day
※  Containers will be provided so that participants can take home any leftovers to share with family and/or friends.
※  Maybe a new friendship?

Session Duration:
The session will run for approximately 4 hours.

More Information:
I prefer not to call this a cooking class, but more of a hands-on cooking and knowledge sharing session, where those attending learn and share from my experience. I am not a trained chef, just taught and guided by my experiences, and driven by my love of cooking, sharing, and celebrating with food.

Health and Safety
※  If you have any dietary restrictions, please contact me prior to booking as I like to make sure that everyone can enjoy the food prepared on the day.
※  Closed shoes must be worn on the day.

Learn ||| Cook ||| Eat ||| Chat

If you have any questions, please don’t hesitate to contact me using the form below.

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Thank you for your response. ✨

 

Pickled Beans

 

Pickled beans are fabulous added to a salad, particularly to a bean salad, they pair beautifully with roast beef, can be added to a stir fry or fried rice, and are a delicious addition to a grazing board!

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Pickled Beans
Quantity: 6 jars (180ml)
Author: sbaskitchen
Ingredients
  • 1 kg green beans, top removed and either left whole, or cut into 2-3cm pieces
TO BRINE
  • 2 tablespoons pure salt
  • water
FOR THE PICKLING VINEGAR
  • 1¼ cup white sugar
  • 1¼ cup cider vinegar
  • 1¼ cup water
FOR THE AROMATS - Per Jar
  • 1 small bay leaf
  • ¼ teaspoon yellow mustard seeds
  • ¼ teaspoon dill seeds
  • ¼ teaspoon black peppercorns
  • ½ small garlic clove, thinly sliced
Instructions
  1. Place beans into a large non-reactive bowl, sprinkle with the brining salt and toss through. Cover with cold water, and then place a dry cloth over the bowl and allow to stand overnight.
  2. The following day, drain the beans and discard the brine. Lightly rinse under running water.
  3. Place the sugar, vinegar and water into a pan, bring to the boil and simmer for 5 minutes.
  4. Add the beans, bring back to the boil and simmer for 5 minutes.
  5. Remove the pan from the heat.
  6. Into each warm sterilised jar, pack the beans together with the measured aromats, leaving a head space of approximately 1 cm from the top of the jar.
  7. Return pickling mixture to the heat and bring to the boil.

  8. Carefully pour the pickling liquid over the beans, ensuring that they are covered.

  9. Use a skewer to release any air bubbles and top up with more liquid, if required. Seal immediately.
  10. When cool, label, date and store in a cool dark place until ready to use.
  11. Refrigerate after opening.
Notes

Great in salads, stirfries, with cold roast beef, and also on grazing boards.

Sterilising Jars for Preserves – I sterilise my jars in the oven set at 100˚C/212˚F.  I place clean jars onto the oven rack of preheated oven and leave for a minimum of 15 minutes.  To remove the jars from the oven I use either silicon tongs or a the handle of a wooden spoon, which works wonderfully, paricularly if you have your jars laying on their side.  For the lids, simply place into a pan of boiling water.

ASIAN FLAVOURING ALTERNATIVE (per jar)
1 tsp fresh ginger, finely julienned
1 tsp lemon grass, finely sliced
1/4 tsp celery seed
1/4 tsp mustard seed
4 black peppercorns
1 small garlic cloves, thinly sliced

 

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If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.

Fresh Pasta – Gluten Free

 

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Fresh Pasta (Gluten Free)

I had to come up with this recipe when I was diagnosed with Coeliac’s disease in 2010! I wasn’t going to be forced to use what was on the shelves in the stores, so had to research and get creative.  This pasta is relatively simple to make, just mix the dough by hand, in a food processor or stand mixer, let it rest for 20 minutes and get to work rolling, and if you wish, cutting. 

Category: Basics
Style: Gluten Free, Italian
Keyword: Gluten Free Pasta
Quantity: 4
Author: sbaskitchen
Ingredients
  • 120 g quinoa flour
  • 80 g corn flour
  • 60 g potato starch/flour
  • 1 1/2 tsp xanthum gum
  • 1 tsp fine sea salt
  • 160g eggs, fresh (approximately 3 large eggs)
  • extra quinoa flour for dusting
Instructions

  1. Mix the dry ingredients together in the bowl of a food processor, or stand mixer, to combine.

  2. In a separate bowl, lightly whisk the eggs.

  3. Add the egg mix to the dry ingredients and mix until the dough comes together - the final dough should be firm, but pliable - add a little more egg if too firm.

  4. Wrap the dough in plastic wrap and allow it to sit at room temperature for 20 minutes.

  5. Divide dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting on the widest setting and dusting with flour as necessary.

  6. Fold and repeat until pasta is smooth, (this may require a little practice and patience!) then continue rolling, reducing the settings a notch each time, until you reach the desired thickness

  7. Cut the dough for fettucine, spaghetti, etc, or use the sheets to make ravioli, agnalotti, lasagne, cannelloni, etc.
Notes
  • Use quinoa flour for dusting to prevent the pasta sticking to the pasta machine.
  • COOKING TIME
    (also depends on how thick your pasta is)
    Fettucine 4-5 minutes
    Spaghettie 3-4 minutes
    Ravioli 5-6 miutes

 

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If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.

Never Say Never!

/ sbaskitchen / Leave a comment

I work with kids, now that’s something I thought I would NEVER say! Me working with kids – nup, my sister, Jan, was the teacher, not me!

Well, somehow that has changed a little, and, every now and then I work with kids in the kitchen. This Halloween morning we cooked together again – I’m pretty sure that you can guess what the theme was for that day…  Yes, Halloween….

It’s all about Halloween…

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Sweet & Sour Anything

Sweet and Sour Veg is a great little recipe for using up bits and pieces from the vegie drawer of the fridge, you can even add leftover cooked meat as well (see notes below)!  I know that it has sugar in it, but a little sugar now and then, and you can reduce it to suit your taste, so the flexibility is there.  The great thing that I like about this recipe is that it gets family members who are not normally great veggie and rice eaters, to clean their plate!  So it’s a win for me.

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Sweet & Sour Anything

This is the best recipe for using up all the bits and pieces from the vegie crisper! You can make it with veg only, or add prawns, fish, chicken, pork fillet, or serve with crumbed fish, crumbed prawns, even chicken or pork schnitzel!

Category: Main
Style: Aisan, Thai
Keyword: Vegetarian Option
Quantity: 4
Author: sbaskitchen
Ingredients
  • 1 tbsp cooking oil
  • ½ onion peeled and cut into thin slices or wedges
  • 1 carrot peeled and cut into thin strips or slices
  • ½ red capsicum cut into thin strips or large dice
  • ½ cucumber cut into half moons
  • 100 g snow peas cut cut in half
FOR THE SAUCE
  • 2 tsp cornflour
  • ½ cup water
  • 2 tbsp soy sauce
  • 2 tbsp tomato sauce
  • 2 tbsp sugar
  • 2 tbsp vinegar
GARNISH
  • 2 spring onions thinly sliced
Instructions

  1. Heat oil in a wok or large frying pan.

  2. Add the carrot and onion, stir-fry for 3 minutes, then add the capsicum and cucumber, stir-fry for 2 minutes and then add the snow peas.

  3. Blend the cornflour, water, soy sauce, tomato sauce, sugar and vinegar together, add to the vegetables and stir until the mixture boils and thickens.

  4. Serve with Jasmine rice garnished with the spring onions.

Notes

This is such a flexible recipe that can be cooked up in no time!

  • The veg in the recipe can be swapped out, or used as a base - you could also add:
    • baby corn
    • bean shoots
    • beans
    • broccoli florets
    • cauliflower florets
    • cabbage
    • tomato wedges
    • zucchini
  • Add a protein
    • chicken
      • stir fry  your veg and remove from the pan and set aside while you then stir fry diced chicken, return the veg to the pan, add the sauce ingredients and continue.
      • alternatively, add leftover cooked chicken after the sauce has thickened, cook in the sauce until heated through.
      • try the sweet and sour veg as an alternative side for crumbed chicken schnitzel - delicious!
    • fish
      • add after the sauce mixture and continue to cook until the fish is just done, alternatively, cook the fish separately and serve on top of the sweet and sour veg.
      • serve the sweet and sour veg alongside crumbed fish.
    •  prawns
      • add after the sauce mixture and continue to cook until the prawns are just done, alternatively, cook the prawns separately and serve on top of the sweet and sour veg.
      • top sweet and sour veg with cooked crumbed prawns
    • pork
      • stir fry  your veg and remove from the pan and set aside while you then stir fry sliced pork loin, return the veg to the pan, add the sauce ingredients and continue.
      • alternatively, add leftover cooked pork after the sauce has thickened, cook in the sauce until heated through.
      • try the sweet and sour veg as an alternative side for crumbed pork cutlets - delicious!
    • tofu
      • press a block of firm tofu for an hour, to remove any excess moisture, then dice and stir fry.  Add to the stir fry vegetables before adding the sauce mixture and continue.
  • If you have leftover steamed veg, just make up a batch of the sauce and carefully reheat the veg in the sauce.
  • Try a little fresh coriander as a garnish, also.
  • The measurements used are metric, therefore
    • 1 tbsp = 4 tsps
    • 1 cup = 250 ml
    • 1/2 cup = 125 ml

 

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If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.