|We dived headlong into our second day of cookery bliss at the Summer School. Our menu:
Moroccan Bean & Vegetable Soup (Harira)
Pan-warmed Wheat Turnovers Stuffed with Cream Cheese and Sundried Tomatoes (Quesadillas)
Shanghai Sweet-and-Sour Walnuts
South Indian Yogurt Rice (Dahi Bhat)
Mock Fried Crab Cakes
Spicy Thai Peanut & Cucumber Relish
Lebanese Lemon-scented Rose Water & Orange-Blossom Doughnuts
Here’s Sheryl sifting the flour for the delightful doughnuts.
Alison, a farmer’s wife, attended the class to expand her culinary horizon’s. Here she tries her hand with a mezzaluna on a batch of fresh lemongrass.
It was a herb-laden menu. Gabrielle and Helen prepare fresh coriander and parsley for the hearty saffron-infused Moroccan soup.
Meg adds the finishing touches to the quesadilla – some julienne of fresh chili and coriander leaves.
Sally whisks the doughnut batter so fast it practically vaporises…
Just about time for lunch…
Finger food at it’s best – the mock crab cakes are served with the yogurt rice, garnished with fragrant lemon zest and toasted almonds, and a nice wedge of quesadilla stuffed with cream cheese studded with roasted jalapeno chilis and sundried tomato.
We felt very happpy as we sat down for lunch. Mission accomplished in less than 3 hours.
Posted by Kurma on 10/1/06; 5:29:37 PM