Date(s) - 11/05/2023
09:30 - 13:00
The origin of the word lasagna is “lasagnum” (Greek), referring to the chamber-pot shaped pots this dish was cooked it. The early Italians changed it to “lasagne“, and over the years, the name evolved to mean layers of thin pasta, with meat, cheese and tomato sauce layered in between. Nowadays, making lasagna at home is something of an art form. Everyone has their own style, their own list of ingredients to go into it.
When: Thursday, May 11th, starting at 9.30am till about 1.00pm thereabouts
Where: Julie’s home in Heddesheim (address will be provided to those attending)
What: We start with “Tomaat Garnaal”, which introduces us to the flavours of a typical Belgian summer. Our main course is a vegetarian lasagna with curry, adding an Asian twist to the classic lasagna as per the recipe by Belgian cookbook author, Ms Colette van Doosselaere. For dessert, we’ll enjoy some world-famous Belgian chocolates.
There are 6 spots available in this session. Contact me from April 11th onwards to register, and let me know if you have any food allergies. The list of participants will be finalised April 27th.
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