Heure:Tous les cours se tiendront à partir de 17.30 à 20.00 et on partagera le dîner jusqu’à 23.00
Lieu: Merode- Rue des Tongres
Partecipation au frais: 35 Euros par cours
Réservez vos places dès maintenant: contactez email@example.com
Attention: nombre de place limité à 15 personnes par cours
Autres possibilités: souhaitez-vous apprendre les astuces de la cuisine italienne, tout en profitant d'un dîner avec des amis? Créez votre propre groupe et demandez une classe privée!
Les Vins Italiens à la loupe: une dégustation spéciale de vin pour des groupes de 20 max
Ateliers de nutrition et naturopathie
Demandez un dîner ou un événement, min. 8 personnes
For more info on cooking classes check the Facebook page https://www.facebook.com/GaiaCoursdeCuisine
Time: All classes will be held from 17.30 to 20.00 and till 23.00 we'll share the nice Table Turquoise!
Location: Rue des Tongres – Merode
Participation to the costs: 35 Euros per class
Book your places now: contact firstname.lastname@example.org
Warning; number of places is limited to 15 attendees per class
Other possibilities: would you like to learn the tips of Italian Cooking, while enjoying a dinner with friends? Create your own group and ask for a private class!
Italian Wine's Hours; a special wine tasting for group of 20 max
Nutrition and Naturopathy workshops
Request a dinner or an event, min number 8 people
The ingredients are rigorously organic and first quality and the dishes mirror the following depending on classes: slow cook principles, nutritional values, raw food diets, gluten free, vegetarian and vegan fat free, sugar free
RECIPES FROM THE CLASSES The below pics have been taken from the classes, dishes executed by participants
Pies of Belgian endives with melted cheese and hazelnuts
1.Prepare the Belgian endives choosing a score of whole leaves that will serve to line the molds. Finely chop the remaining with a shallots and put them together to dry in a pan with a tablespoon of olive oil, a sprinkle of salt and pepper for about 8 minutes. Then drain if necessary and mix them reducing them to a puré.
2. Melt the butter in a small saucepan and stir in the cornstarch, salt lightly and add a generous sprinkle of nutmeg. Pour a little at the time about 140 ml of milk NON HEATED, stirring with a whisk until the sauce is ready. Stir in the mashed endives and shallot , let the mixture cool and then stir in the Parmesan cheese and egg.
NB. Personally, preparing the recipe for 12 people, I kept the dose of 1 egg, not to make the filling heavy… knowing that the egg would serve as a binder. When cooked in the bain marie and oven, my pies were less dense than the original recipe.
3 Blanch for a minute the whole leaves of Belgian endives, put them in cold water and dab to dry. Put them in 4 molds lined with oiled by placing the tips down and covering well the bottom, letting the ends coming out from the molds
4. Fill the molds to 3/4 with the stuffing and cover the surface by folding inwards the base of the endives. Place the molds in a pan with 2 fingers of water, cover with a lid and cook for 10 minutes. Then bake at 220 ° arranging them on the grid of the oven for 20 minutes.
5 Prepare a fondue, just before serving, by melting the brie previously peeled, with 3 or 4 tablespoons of milk over low heat. Inverse the molds on plates and serve with the fondue and a few whole hazelnuts and some chopped ones.
Orange's pear trifle style
FOR 4 PEOPLE
Vegetarian, dairy-free, high glycemic impact
Ladyfingers or sponge cake
For the Custard cream (Crème Anglaise):
½ liter of fresh milk
1 vanilla pod
50/60 g caster sugar
4 egg yolks
For the pears’ purée:
4 Kaiser pears
Peel the pears, cut into 4 wedges and remove the seeds. Arrange the slices in a pan, together with the juice of two oranges. Put the lid and cook on low heat for about ten minutes. Then remove from heat and blend in a blender in order to obtain a smooth purée.
Break up the biscuits and moisten them with a mix of water and Cointreau and allow them to soak in the liquid.
Crème Anglaise - Custard cream
In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon. Let it cool.
Place the biscuits on the bottom of the glasses and add a few teaspoons of pure Cointreau.
Above the Ladyfingers or Sponge cake, put the pear’s purée and continue with a layer of custard, and one of Greek yogurt.
Decorate with orange peel and one Physalis
Zucchini, wild strawberries, goat cheese and balsamic vinegar' salad
• 200g of salad : lettuce and arugula
• 200g of strawberries
• 1 cucumber
• 50g of crumbled goat cheese
• balsamic vinegar q.b.
• 6 tablespoons of extra virgin olive oil
• salt and freshly ground white pepper q.b.
• 2 tablespoons chopped almonds
Preparation time: 15minutes
1 . Wash the lettuce and gently pat dry with kitchen pape
.Chop the salad with your fingers or cut with scissors.
2 . Wash the strawberries with cold water to prevent soften too much, dry and cut in halves or quarters.
3 . Wash and cut the cucumber into small cubes. Crumble the goat cheese.
4 . In a bowl, prepare an emulsion with 6 tablespoons of olive oil , a tablespoon of balsamic vinegar, salt and ground white pepper , slamming with a whisk (or a fork ) .
5 . Take a salad bowl rather large , add the salad , strawberries , cucumber, the sauce , the cheese crumbled and mixed gently.
6 . Before serving, place the chopped almonds.
Ravioli: filling with green cabbage cream, apple and parmesan cheese
100 gr organic flour
a pinch of salt
some hot water if necessary
FOR THE FILLING
60g of cabbage already boiled, squeezed and chopped with half apple
80g of grated pecorino cheese
20g of grated Parmesan cheese
Mix the cabbage and half of the apple reduced in small pieces and boiled with cheeses
peel and cut the rest of the apple
add it to the filling depending on your taste, the apple will add freshness.
salt and proceed to pack ravioli.
For the sauce:
butter and sauge or just add some extra vergin olive oil and put some of the filling on a mixer and serve with the ravioli