Category: folk universities
INCREDIBLE INDIA / GELDROP – 27-29 November 2017
Last workshop of Incrediable India started again to get to know new ingredients such as tamarind . Tamarind fruit, pulp, pasta etc. Making delicious sweet and sour tamarind chutnet is very easy. [ngg_... Read More
INCREDIBLE INDIA / GELDROP – 20 and 22 November 2017
Second week and we warm up more each week ! [ngg_images source=”galleries” container_ids=”78″ display_type=”photocrati-nextgen_basic_thumbnails” override_thum... Read More
INCREDIBLE INDIA / GELDROP – 13 and 15 November 2017
I explore different cuisines and learn, taste how to create/recreate authentic recipes at home. I’d been experimenting with Indian cookery for some time and want to share these recipes in my w... Read More
OTTOMAN SUMMER / EERSEL – 13 April 2017
Spring has arrived and summer days are coming …time to change our kitchen ingredients to be used new, light, variable for warm days. Our workshop has authentic recipes such as karni yarik, ze... Read More
EASTER BRUNCH BEST II / 11 April 2017
It was extra special; I gave a workshop to six friends who love to cook together. It was very intimate and cozy! 3 hours went by so fast between singing and laughing… [ngg_images sourc... Read More
EASTER BRUNCH / EERSEL 06 April 2017
I love to host brunch specially for easter; there are lots of simple, colourful options to cook and prepare a night before then I can enjoy the brunch with my family and friends. That is why my Easter... Read More
EASTER BRUNCH / BEST I
If you’re hosting easter brunch, you spend your morning hunting for eggs, not cooking in the kitchen. Entertain family and friends with simple & delicious easter brunch ideas. You guests will lo... Read More
ARABIAN CUISINE – The Arabian Spring III/III
The last workshop of The Arabian Spring was Arabian cuisine –general – . “ Kibbeh Batata “is version of Kibbeh which was a star of the evening. It took quite a time to make but, it... Read More
LEBANESE CUISINE – The Arabian Spring II/III
Lebanese kitchen is very rich and broad. I gave before many Lebanese workshops. I choose new recipes for my regulars. Kibbeh is one of the most famoust recipes of Middel-East. Kibbeh bi Souniye... Read More
TURKISH CUISINE -The Arabian Spring I/III
The workshops have started ! The first cuisine was Turkish. It was fully booked; there were some known faces and some new comers but, all 16 teamed up with each other. Having teenagers i... Read More
PARTY FOOD – 15 December 2016
Count down to Christmas ! It’s party time gain. We start with dazzling, classic vodka sangria cocktail. [ngg_images source=”galleries” container_ids=”46″ display_type=”... Read More
OTTOMAN WINTER / EERSEL – 20 Oct 2016
Ottoman cuisine is the kitchen of the Ottoman Empire. It’s continuation in the cuisine of Turkey, Balkans, Caucasus… The cuisine has most extravagant dishes remained as palace specialities and eve... Read More
KOREAN CUISINE / EXOTIC ASIA – 17 Oct 2016
The 3rd and the last workshop of Exotic Asia was Korean Cuisine. Somehow or other Korean Cuisine is most unknow but best choosen workshop by workshop participants each year. Kimchi is most known of Ko... Read More
VIETNAMESE CUISINE / EXOTIC ASIA – 10 Oct 2016
The 2nd workshop was Vietnamese Cuisine. Using new ingredients continue; made springrolls from dried bean curd, used dry and fresh fish/meat and vegies, made transparent dumplings from tapioca flour, ... Read More- 2 of 3
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