We made three types of pasta - an egg pasta, pasta made with semilina flour, and buckwheat pasta. Three dishes were created with these types of pasta. We also made tabbouleh with pearl couscous (Lebanon/Palestine), two versions of Spaetzle (small dumplings made with chicken and veggies and complimented with either a dark or light sauce (German); Spatzle (pasta like dumplings from Southeastern Germany); Gougeres (lightly filled fluffy cheese filled puffs) - these were delicious!; Lamb Tagine with olives and lemon (North Africa) and finally Pommes Savoyarde, a version of gratin potatoes made with chicken stock and melted cheese - YUM!
Here are some photos of our production for today:
Egg Pasta with sauce and pork meatballs
Buckwheat/spinach noodles with sundried tomatoes
Fettucine Alfredo
Tabbouleh with Pearl couscous and chicken
Spaetzle (one with lamb one with chicken)
Gougeres (left) and Pommes Savoyarde with chicken
Chicken tagine and lamb tagine
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