Syrian Delights – Fatayer and Manaeesh with Hummustown, Thursday 12 April

As part of the Dumplings of the World series we are running a special Syrian class – Fatayer e Manaeesh – with Hummustown, Thur 12 April.  This is a fundraising class to help the crowdfunding effort that is aiming to give the fantastic middle eastern catering start-up Hummustown its own kitchen and outlet.  This booking link will take you to the crowdfunding site – first 8 people to donate 50 euro making writing a note saying COOKING CLASS will join us on the evening of Thursday 12 April.

greek-tablehands

On the night we will make Fatayer pastry parcels filled with spiced lamb and cheese, and traditional zaatar Manaeesh.  Of course there will be some of the beautiful Syrian dips to try and after cooking we’ll sit down to enjoy what we have prepared with a glass of wine.

To find out more email Alice – alicekiandra.adams@gmail.com, or Shaza Saker from Hummustown – shazaroman@gmail.com

And even if you can’t make the class but love the initiative – hope on over and donate to the Hummustown crowdfunding, and spread the word!

Beautiful photo by Marie Sjoberg.

Saturday 17 March – Spring in Persia – a Norouz class with Saghar Setareh

28471430_2011171685816450_7357716519098495522_n

The arrival of March means Spring is just a few steps away.  Although we’re still shaking off the winter it’s time to prepare for Norouz, the Persian new year celebrated on the Spring equinox, followed shortly after by Easter.   Spring celebration food everywhere focusses on the new seasonal greens and celebration of growth. Although the classic Persian dish to celebrate Norouz is Sabzi Polo ba Mahi — Persian herby pilaf served with fish — there are also other dishes that are prepared with the fresh produce of Spring.

33464438296_5c3be960ae_o

This Persian feast menù is completely green in color in honour of Spring celebrations. There’s Kuku Sabzi — Persian herby frittata — that is a classic Norouz dish in Tehran. Then there will be Baghali Polo — Persian pilaf with fava beans and lots of dill — that will be served with lamb shanks, cooked with saffron and turmeric. These dishes and the rest of the Menù are Persian inspirations that can brighten up your Easter lunch/brunch for a feast with a middle eastern flavor.

 

Menu

Persian Cheese Platter with herbs (vegetarian)

Main Courses

Bghali Polò: Persian pilaf with fava beans and dill (vegan)
Kuku Sabzi: Persian herby frittata with barberries and walnuts (vegetarian) Lamb Shanks stewed with onions, turmeric and saffron

Tahdig: saffrony, crunchy rice crust Sides

Green beans salad with eggs, potatoes with lime and sumaq dressing Spinach Borani: yoghurt dip with saffron and walnuts

Dessert

Maghut: Persian rose and almond pudding topped with pistachios served with cardamom tea

To book or for any other info or details please contact Saghar – saghar.setareh@gmail.com.  You can find and share content about this cooking class at #PersianCookingClassRome.

33505661525_494f058fb6_o

(kitchen) skillz with Carla Tomasi, various dates

Carla Tomasi is a cook for all cooks.  Chef, restauranteur, home cook, pickler and preserver.  Italian, but a lover of all the great world cuisines.  This series of workshops has something for everyone.  Hone your skills to a z and learn something new.

Saturday 10 March – Skillz #1.  Pasta, Gnocchi and Risotti 101.
Ins & outs of these ‘primi’. Which flours, what potatoes, what rice!! Methods and shapes,
and pasta sauces too.

Sunday 18 March –  Skillz #2. The world’s best simple flat breads: pita, focacce
and stuffed focacce.

Saturday 14 April –  The wonderful and varied world of pulses, grains and
beans. Freekeh, barley, black lentils…to name just a few!

Sunday 13 May – Skillz #3.  Easy puddings/cakes/desserts.  Bonet (from Piemonte), Zuccotto ( from Florence), Lemon and poppy seed cake( so buttery and fragrant), a classic Caprese torte,  Praline semifreddo ( no ice cream maker required), Tahini and halva
brownies (so very good you will ask somebody to hide them from you) and
last but not least Cassola, a baked Roman cheesecake with a cherry, red
wine and bay compote.


16 th June Saturday – The Modern vegetarian. Recipes inspired by world
cuisines and home cooking.

Each lesson included lunch with lots of good things from Carla’s garden in Ostia Antica. To book a place email Carla at cookingwithcarla@virgilio.it

All photos by Vanessa from Olives and Lucinda.

The Winter Vegetarian Kitchen with Carla Tomasi, Friday 12 Jan

Friday 12 January at 9.30 am

The winter kitchen is a beautiful place to be with so many pops of color from pumpkins, all shades of green from the brassica family and the wonderful world of grains and pulses. We’ll hop from place to place with dishes from North Africa, India, the Middle East, Italy and more. My garden will provide most of the vegetable and all the herbs needed for the day. Focaccia and pitta will be baked too, as will a seasonal pudding that will speak of citrus.

The class will end with a very convivial lunch of what we have prepared. If you require further info or wish to book please mail me at: cookingwithcarla@virgilio.it

 

A Tuscan Christmas cooking class and dinner, Tuesday 12th of December

Giulia Scarpaleggia is a Tuscan born and bred food writer and photographer, and she teaches Tuscan cooking classes in her studio in the countryside in between Siena and Florence.   On the 12th of December she is back in Rome for a cooking class during which we will cook a Christmas dinner to celebrate the holidays with a Tuscan accent.
We will start the meal with the most traditional crostini neri from the countryside, a chicken liver spread enlivened with capers and anchovies. We will prepare crespelle alla fiorentina with a seasonal filling, followed by the most classic arista alla fiorentina, a roast pork loin made festive with prunes and pancetta.
arista-001
As for the desserts, we will move to Siena and we will prepare two Medieval treats: we will make ricciarelli, the soft almond biscuits, and panforte, a spiced fruit cake.
Wines from a local farm will accompany our meal and our chats over a table of shared honest food.  This is a hands on dinner class, which starts at 5pm,  with a maximum of 8 participants, if you want to book your spot send an email to info@julskitchen.com

pop-up christmas kitchen, Sunday 10 December

For the third year running Alice, Carla and Sofie are baking for the much loved Christmas kitchen bake sale.  Fill your hampers with home made preserves, real English fruit cake, all butter Danish cookies and much more.

From 10 am till 6 pm on Sunday 10 December.  Stop by for a just baked cinnamon roll and a cup of tea, and pick up all those things you won’t find in Italian food stores!  We recommend placing orders for the hot ticket items like Alice’s mince pies, Sofie’s Danish Christmas cookies and Carla’s traditional Christmas cakes.  Contact us on the emails below.  Beautiful Christmas Calendars by Saghar from Lab Noon will also be on sale, as well as Rachel Roddy‘s Two Kitchens, proceeds of which will be directed to helping fund the Neighborhood Oranges project.

Alice: alicekiandra.adams@gmail.com, Sofie: sofie@theeateryinrome.com,
Carla: cookingwithcarla@virgilio.it

Also on sale on the day will be the special preserves from the small social enterprise project run by latteria studio.  Neighborhood Oranges and Marmelate Solidale are made by Ruben and James, two unemployed Nigerians living in Rome.  Every jar helps them – it is a very simple equation – the more we sell, the more often they are able to work and earn money in a dignified and valuable way.  We are having a special label designed for Christmas by the artists at #makeartnotswalls in Umbria, so please consider making an order and giving our amazing bitter orange marmalade (or plum jam) as a Christmas gift to your work colleagues.

The Persian Table, with Saghar Setareh, Saturday 11 November (sold out), new date Saturday 2 December

Saturday 11 November, from 10am

The culinary arts of Persia are as flavourful as they are beautiful; saffron and spices, pomegranates and roses, mint and more come together at the Persian table.  Saghar Setareh, cook, blogger and photographer leads a day class with lunch featuring the flavours of her homeland and including; Adas-polo, Persian rice with lentils and caramelized onions, Persian Jewelled rice with pistachios, almonds, oranges zest, Saffron chicken and a Pomegranate mint salad.  To finish a Persian love cake and tea.

Saghar.table

The class starts at 10 am and finishes with the lunch prepared by the group.  Contact Saghar by email to book a spot: saghar.setareh@gmail.com

Saghar.rice