Today we practised our knife skills! Lots of cutting … cabbage, beetroot and carrot julienne – not that easy! The finely sliced veggies we used for an Asian style coleslaw with a peanut-ginger dressing, topped with toasted peanuts and sesame seeds. We served it together with (new season, organic!) baked potatoes, seared tofu and parsley dressing. Some of us also tempered a batch of carob chocolate and others packed finished carob chocolate bars so they can be sold. Good working! See you next week.

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