Archive for April, 2009

Vegetarian workshop ‘Pachamama’s Kitchen’

Published
by
admin
on April 3, 2009
in workshops
. 1 Comment

cookingworkshop_1-copy

Pachamama is happy to announce the first in a series of monthly workshops called ‘Pachamama’s Kitchen’! We’ve had several requests from complete strangers for doing workshops, so we’ve taken the idea on board and are developing a whole series of them!

I’ve partnered with Diana Bright, who’s ideas about cooking and presentation fit in perfectly with mine. I’m really exited to actually have such a lovely colleague! Diana is a native Spanish speaker, which will enable us to do bi-lingual workshops, both in Spanish as well as in English.

The first workshop will be held both in Alhaurin de la Torre, as well as in Velez-Malaga, so we cover a wide area. We are still confirming the venue in Alhaurin de la Torre, but in Velez the workshop will be held in the spacious and beautiful old townhouse where Diana lives.

Even though we want to give a little bit of background information on vegetarian cooking, its’ benefits and how to easily and effortlessly make the transit in your diet towards a more plant-based nutrition, the main focus of the workshops will be hands-on cooking. And of course to enjoy the fruit of our labor by eating the delicious results together during lunch!

We’re aiming at organising one workshop a month, held on 2 different locations, covering a wide variety of subjects, like ‘credit-crunch cooking’, ‘appealing appetizers’, ‘perfect picnics’, etc. Keep an eye on this space for updates on each particular workshop.

With each workshop you will receive laminated sheets with information and recipes in a beautiful folder that you can keep in your kitchen. All materials and ingredients are included in the fee, as well as lunch.

UPCOMING 1ST WORKSHOP
The first workshop will focus on a Moorish 3-course lunch (or dinner for that matter). This is the menu:

~
Hummus
Baba Ganoush
Carrot-coriander salad with cumin
Cucumber salad with mint and yoghurt

Couscous with spring vegetables

Yoghurt pudding with cardamom and pistachios
~

LOCATION & DATES:
Alhaurin de la Torre: (exact location to be confirmed)
april 18th, 10:00 am – 14:00 pm

Velez-Malaga, C/Pizarro 29
april 25th, 10:00 am – 14:00 pm

BOOKINGS:
Either use the email form on this website to let us know you want to participate, or give us a ring.

PAYMENT:
Your reservation will be guaranteed upon us having received a non-refundable down payment of 50% of the total fee of 40 euros, which comes to 20 euros. Please contact us for information on various methods of payment.

SPECIAL DISCOUNTS:
We know these are financially tough times for many of us, including us. If you would love to participate but really can’t afford it, please feel free to contact us. We can work something out and/or maybe do a nice exchange!

If you want to sign up for 6 monthly workshops, you will receive a discount of 20% on the total price for 6 workshops, which saves you 48 euros.

BOOK EARLY AS SPACES ARE LIMITED!

Pachamama @ Spring Fair

Published
by
admin
on April 1, 2009
in news and recipes
. 0 Comments

springfair

Pachamama has channeled her inner merchant last Wednesday during Spring Fair at Finca Anemona! It was absolutely lovely and a huge success, so I’m aiming at doing more markets in the near future… I will keep you posted where and when Pachamama will be present with a stand.

I’ve offered home-made lemonade for sale, that the day before was still hanging on the tree. There were moroccan preserved lemons as well. Besides all those lemony things, I had 4 plates on display with food to taste, that could be purchased in little plastic boxes. There was a good old hummus, mojo verde (which sold out incredibly fast), spring salad with fresh artichoke hearts, fresh beans and preserved lemon, and an aubergine salad.

For those who have bought a jar of preserved lemons, here’s a recipe for a delicious grilled pepper salad with preserved lemon:

Ingredients:
-2 red bell peppers
-1 preserved lemon
-1 clove of garlic
-pinch of grounded cumin
-juice of 1 lemon
-large dash of olive oil
-salt

Turn on the oven as hot a possible, and put a sheet of aluminum foil on the bottom of the oven. When  the oven is hot, shove in the bell peppers halfway up the oven on a griddle. Turn around every now and then so they get charred evenly. When mostly black all over, take them out and let them cool down.

In the meanwhile, take a preserved lemon out of the jar, remove the flesh and rinse the peel under a running tap. Chop in large chunks.

Take a mortar, put the garlic in with a pinch of coarse sea salt and grind until you get a smooth paste. Add cumin and lemon juice. Stir. Add olive oil, stir again. There you have your dressing!

Now back to the peppers. Remove skin and seeds with your fingers. Please don’t wash them under running water, even though that seems a practical thing to do, as they will loose some of their intense sweet taste. Tear in large pieces.

Now arrange the pepper and the lemon on a nice dish, pour the dressing over. This is typically a dish that improves over time, so you can make this one well in advance if you like.