12 recipes in
Mediterranean cooking night class
These are the recipes that I used for a night class in Mediterranean cooking.
Excite Me Tonight! Chicken! but panfried rather than kebabs
Patatas Bravas – plenty of recipes on here that are not too different from the one I used.
Michelle's French Mayonnaise in a Flash! – this was what I demoed
Served with Summer Sangria & Classic Sangria
Moussaka With Halloumi and Ricotta Cheese Topping
Lemon Ricotta Cake
Copycat Olive Garden Minestrone Soup by Todd Wilbur made with stock from my recipe, Easy Prep Vegetable Stock
Caramelized Onion Foccacia (bread Machine) I made the dough in my breadmaker and then we shaped, proved and baked the loaf in class.
Spanakopita – again plenty of recipes on here similar to my one. An interesting thing that we did in this lesson was trial different ways of making it. Some made one big pie, others did triangles or rolls (like spring rolls) or a really cool way was to line a muffin tin with squares of filo pastry and then fill with the mixture. Then we took another sheet and cut into 1cm strips and crumpled them on top of the “muffins”
Baklava – lots of recipes for Baklava too. My point of difference was to add rose water to the honey and sugar syrup. I love the flavour of rose water.
We also collectively made up a meze platter, each providing an ingredient either from the deli section or something really simple (like fried Halloumi). I did Falafel out of a box. The objective was to show that you can put on a really good spread with minimal work. The only really “homemade” item was the spanakopita.
Gazpacho, again using stock from Easy Prep Vegetable Stock
Spanish Potato Tortilla (Tortilla Española)
Roast Ratatouille Salad – but not done as a salad. See my review.
French Style Roasted Perch With Fennel, Tomatoes and Wine