2021 REVISED AND UPDATED VERSION AVAILABLE
If you've downloaded this book prior to 2021, there's now an update available.
- To get the updated version on Amazon, log into your account, go to 'manage devices and books' and then search for the book title (e.g. 'tasty toppings') beside the book title will be an option that says 'update'
- To get the updated version on apple books/ ibooks, open the ibooks app on your phone or ipad. Go to your account info by clicking on the person icon. Then underneath your name will be the heading 'updates' click on that, and follow the prompts.
- If you've read the book on a different platform check with their platform how to ensure you can download the most recent version.
We’ve mentioned a lot of resources in the Homemade Basics book and you can find the links to all of them here.
*PLEASE NOTE an error in the Sweet Potato Pastry recipe in the original edition of this book was found.
Please find the correction below*
VIDEO DEMONSTRATIONS OF RECIPES
To check out all our episodes visit alternativechefkitchen.com/episodes
To check out the Milk Episode video for recipes in this book click here: https://alternativechefkitchen.com/milk-summary/
- Anne’s Oat Milk
- Lisa’s Rice Milk
- Hayley’s Desiccated Coconut
- Hayley’s Fresh Coconut Milk. This segment will also show you how to open a drinking coconut and how to tell if it is off.
- Glenys’ Almond Milk. Glenys talks through the vanilla paste and slow roasted garlic here.
Watch The Pastry Episode Quick Bite here.https://alternativechefkitchen.com/the-tasty-pastry-episode/
Watch Glenys make the Lemon Cordial here.https://alternativechefkitchen.com/cold-drinks/
Lisa talks through the slow-roasted garlic here.https://alternativechefkitchen.com/the-hoummus-episode/
Watch Lisa make a Butter/ Margarine alternative here: https://alternativechefkitchen.com/the-homemade-dairy-free-butter-episode/
ADDITIONAL RESOURCES
(VIDEOS, RECIPES, USEFUL ARTICLES)
To watch the video of Glenys preparing legumes “from scratch” check out this YouTube video
To watch the video of Lisa showing you how to get a smoother puree with a bench top blender check out this YouTube video.
To watch the video of Lisa showing you how to get a smoother puree with a food processor check out this YouTube video.
For additional tips on getting the most out of your stick blender, see this post: https://alternativechefkitchen.com/making-the-most-of-your-stick-blender/
View the Alternative Measures (cooking measure conversion chart) and the Legume, Nuts and Seeds Basic Soaking Guide, here: https://alternativechefkitchen.com/lbaf-common-resources/
Tips for making your own gluten-free flour blends: https://happytummies.com.au/blogs/other-information/gluten-free-flour-everything-you-need-to-know
Some Extra Info
For more Information about coeliac disease visit Coeliac Australia here: https://www.coeliac.org.au/s/coeliac-disease
For more information about eating oats, see the Coeliac Australia position paper on eating oats if you have coeliac disease: https://www.coeliac.org.au/s/the-gluten-free-diet
Food Standards Australia & New Zealand list of allergens and info sheets for gluten, dairy, egg, soy, peanuts, tree nuts and sesame: https://www.foodstandards.gov.au/consumer/foodallergies/allergies/Pages/default.aspx
Food Standards Australia and New Zealand list of tree nuts: https://www.foodstandards.gov.au/consumer/foodallergies/allergies/Pages/Tree-nuts.aspx
* There are no affiliate links in this list.
OTHER BOOKS
CORRECTION TO SWEET POTATO PASTRY RECIPE (2018 update)
Previously that section of the method for that recipe read:
MAKING PASTRY ROLLS
(e.g. SAUSAGE ROLLS, APPLE ROLLS, ETC.)
1. Roll the dough out (as per step 9 above, but there is no need to blind bake it. Just add your filling directly to it and cook at 180 degrees Celsius for 35-50 minutes (or until the pastry turns golden brown).
It should read:
MAKING PASTRY ROLLS
(e.g. SAUSAGE ROLLS, APPLE ROLLS, ETC.)
1. Roll the dough out (as per step 1 above for MAKING A PIE), in a rectangular shape on a piece of baking paper. Add the roll filling along the centre of the pastry rectangle so that it is parallel with the short edge of the pastry (don’t add too much filling in this step).
2. Fold the pastry over the top of the filling (first fold over one side, then fold over the other so it overlaps by approximately 2 centimetres (cut off any excess pastry with a knife)(see Top Tips).
3. Pierce the pastry along the seam with a fork, and bake at 180°C for 35-40 minutes or until the pastry turns golden brown.
(To see an example of how to make this, watch The Tasty Pastry Episode via the link above).
