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Cornucopia kor-nuh-KOH-pee-uh. noun - the horn of plenty, symbol of abundance

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Introduction to vegetarian cookery

January 8, 2018 By Sandy

Two hour demonstration:

  • The importance of texture and flavour in vegetarian cooking
  • The use of pulses and grains
  • Cooking different vegetables (taking into account seasonality)
  • Demonstration of risotto
  • Demonstration of  a stew (and dumpling or conversion to a pie)

notes on all of the above will be available to take home for reference

Lunch

The cooking session:

  • 3 dishes to be selected by attendees in advance (for eg: a celeriac, lentil and hazelnut ragout; spinach, herb and ricotta pie)

All recipes used and discussed will be available to take home.
All foods you prepare, you take home 

Filed Under: Cooking classes Tagged With: grains, nut roast, pasta sauce, pulses, risotto, seasonal vegetables, stew

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