December 20, 2014

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The last cooking workshop in this year was dedicated to the holiday dishes. Humus – checkpea humus was prepared as an appetizer, and then the participants learned how to prepare vegan cabbage rolls (sarma). For dessert, everyone enjoyed a delicious poppy cake, topped with "snow."

We thank bio&bio for the donation of food used in the workshop!

Cooking workshop, 20th December 2014 [ 113.94 Kb ] Cooking workshop, 20th December 2014 [ 131.23 Kb ]
Cooking workshop, 20th December 2014 [ 297.20 Kb ] Cooking workshop, 20th December 2014 [ 105.77 Kb ]
Cooking workshop, 20th December 2014 [ 187.20 Kb ] Cooking workshop, 20th December 2014 [ 224.45 Kb ]
Cooking workshop, 20th December 2014 [ 47.87 Kb ] Cooking workshop, 20th December 2014 [ 104.26 Kb ]
Cooking workshop, 20th December 2014 [ 96.59 Kb ] Cooking workshop, 20th December 2014 [ 105.23 Kb ]

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