From my friend, Sharon, who sells her basket of Middle Eastern cooking in Viocabamba-
Here´s the improved version of my cooking workshop offer. I have emphasized my request to use phone communication rather than email due to compu problems. If you know of a Microsoft lap top for sale etc, pls inform me!
Thank you for helping me lift this new bird off the ground…
SHARON´S VEGETARIAN MIDDLE EASTERN COOKING
WORKSHOPS, PRIVATE COOKING
Chickpea Soup w/ vegetables *
Bulgur Wheat Soup w/ hot pepper & cinnamon
Cooked Beet Salad with fresh onion & spices
Lentil Majadra with rice/quinoa
Chickpea Rice / Quinoa *
Fava Beans & Tahini dish
Beans & Greens (Fava / other beans are the freshly peeled kind)
Eggplant w/ spicy tomato-pepper sauce
Sauteed Eggplant w/Tahini Sauce
Red Cabbage Dish w/fried onion & caraway/cumin seeds
Tunisian Pumpkin Squash Dip w/cilantro , cumin & hot peeper
Tabouli Salad w/ Bulgur Wheat/ Quinoa
Stuffed Tomato / Squash/ Pepper ( counts as 2 items)
Sweet Semolina Cake
*recipes marked * require simple pre -cooking ( as for chickpeas)
Dear client, please call me regarding the 3 items you desire to cook in workshop, and when you would like it to happen. Sundays are my preference. You will then recieve a shopping list.
Please be responsible for the shopping and collection of payment to be delivered upon the beginning of the workshop.
SHARON 096 709 8467. I prefer communication via phone whenever possible:You may also find me Fridays at the JF selling products between 11:30 and 13:30.
Groups of 3 – 5 ……….$10 per person
Pricing covers 4 hour workshop including recipes, tips, hands-on experience and sampling of the food we create.
Food items will be purchased separately by the group organizer ( ie the client), as mentioned.
4-5 red beets
1 c. shredded sweet ootatoes or carrots
1/2 purple onion
2 T. coconut sugar or honey
Juice of 1/2 lemon or lime
1 T. olive oil
1 tsp. salt
Directions: You can do this raw by washing and shredding the beerts, sweet potatoes, carrots and onions, or
1. Wash beets. Cut off their stems and bottoms, but do not peel. Cut them into quarters and place in a pot of water (enough water to cover the beets). Bring the water to a boil. Turn the flame down to low, cover, and cook for 45 minutes or until tender,
2. Drain and cool the beets. Then peel and slice. Add the sugar, lemon juice, oil and salt, according to taste, Stir in raw or cooked sweet potatoes or carrots and onions. Chill..
Wors of the Day – remolachas – beets
Tip of the Day – Sharon says, “Please contact SHARON 096 709 8467. You may also find me Fridays at the JF selling products between 11:30 and 13:30. LET´S GET COOKIN’!”
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