Today we were a very focussed group. We joined our forces and made corn fritters, containing rice flour, corn flour, buckwheat flour, linseeds, fresh spring onions, some seasonings and last but not least, sweetcorn kernels. We fried the fritters in a pan with a little extra virgin olive oil, just until they were a golden colour. We also made some veggie kebabs. First, we chopped some colourful veggies – red capsicum, zucchini, red onions, mushrooms and cherry tomatoes – and rolled tofu cubes in breadcrumbs, which we skewered and then baked briefly. Then we baked pieces of pizza dough to make yummy ciabatta, topped with a little olive oil, salt, fresh rosemary and thyme. We were astonished at how fast they rose in the pizza oven and how “fluffy” they were. We all agreed that the cooking was worthwhile and that it tasted VERY yummy. Everybody loved the corn fritters and especially the ciabatta. The students even took all the leftovers back for their teachers! 😊
Sad that we won’t see each other for quite a while now, but it was a nice last cooking session before the holidays. We wish you a good holiday time and are looking forward to cooking together next term.