Hand-cut noodles & Fermented Tomatoes
Join me at my home in Forest Gate, London and learn how to make my special family recipe - Ukrainian hand-cut lokshyna (noodles). I will show you how to make egg and water dough from scratch (and a vegan version if you are vegan), how to cure the dough and how to cut it by hand. It is the most relaxing, meditative process. You can use these noodles in the future with any pasta sauce that you love.
I will also show you how to ferment tomatoes, and you will be going home with a jar full of “pickles of the future”. You will also be offered to become part of my Fermentation Support WhatsApp group, where you can send me picture and ask me to guide you throughout your fermentation journey..
After the workshop, we will eat the noodles with a delicious sauce served with the fermented tomatoes. The dough that you will learn how to make, can also be used for a myriad of dishes - from chicken or vegetable soup with noodles, to dumplings to lasagne. You will be provided with a digital booklet with all the recipes we’d learnt during the class and more!
Vegans and other dietaries welcome, but sadly I am not an expert in gluten-free dough, so I will not be able to accommodate celiacs and gluten-free this time.
Please come along, and please, spread the word.
Georgian Dumpling & Georgian Ferments
Learn how to fold Gul Khanum and Manty (Central Asia); Varenyky (Ukraine); Khinkali and Kurze (Caucaus).
These are a part workshop and part feast, where I serve you a beautiful lunch or dinner, with lots of ferments and either the dumplings that we’ve made, or, if it’s a fermentation class, a variety of ferments, freshly baked solid malt sourdough, ohirkivka soup and a main. Organic wine and beer and homemade kvas will be on offer too. You will receive a big pack of recipes and will also be able to take some food home. I provide Kilner jars for all the ferments, so you will be going home with the ferments that you’ve made and extra little bits. For the dumplings, we always advise to bring a container as there is plenty left over.
Dumpling Workshop
Learn how to fold Gul Khanum and Manty (Central Asia); Varenyky (Ukraine); Khinkali and Kurze (Caucaus).
These are a part workshop and part feast, where I serve you a beautiful lunch or dinner, with lots of ferments and either the dumplings that we’ve made, or, if it’s a fermentation class, a variety of ferments, freshly baked solid malt sourdough, ohirkivka soup and a main. Organic wine and beer and homemade kvas will be on offer too. You will receive a big pack of recipes and will also be able to take some food home. I provide Kilner jars for all the ferments, so you will be going home with the ferments that you’ve made and extra little bits. For the dumplings, we always advise to bring a container as there is plenty left over.
Dumpling Workshop
Learn how to fold Gul Khanum and Manty (Central Asia); Varenyky (Ukraine); Khinkali and Kurze (Caucaus).
These are a part workshop and part feast, where I serve you a beautiful lunch or dinner, with lots of ferments and either the dumplings that we’ve made, or, if it’s a fermentation class, a variety of ferments, freshly baked solid malt sourdough, ohirkivka soup and a main. Organic wine and beer and homemade kvas will be on offer too. You will receive a big pack of recipes and will also be able to take some food home. I provide Kilner jars for all the ferments, so you will be going home with the ferments that you’ve made and extra little bits. For the dumplings, we always advise to bring a container as there is plenty left over.
Dumpling Workshop
Learn how to fold Gul Khanum and Manty (Central Asia); Varenyky (Ukraine); Khinkali and Kurze (Caucaus).
These are a part workshop and part feast, where I serve you a beautiful lunch or dinner, with lots of ferments and either the dumplings that we’ve made, or, if it’s a fermentation class, a variety of ferments, freshly baked solid malt sourdough, ohirkivka soup and a main. Organic wine and beer and homemade kvas will be on offer too. You will receive a big pack of recipes and will also be able to take some food home. I provide Kilner jars for all the ferments, so you will be going home with the ferments that you’ve made and extra little bits. For the dumplings, we always advise to bring a container as there is plenty left over.