Sunday 24th of March 3 – 7pm
In this hands on class with Rosendals chef Alena Grahn, you will learn how to cook once and have healthy and delicious plant based dinner entrees for the full work week. You will learn concepts and cooking techniques that you can apply to expand your cooking repertoire at home, while utilizing all parts of the produce to reduce waste and save costs. We will focus on creating dishes using local produce when possible with a balance of carbs, fats, proteins, as well as fermented foods. At the end of the class, we will sit down and enjoy the dishes we’ve prepared together.
Course leader Alena Grahn is a chef at Rosendals Garden Cafe, with a focus on plant based and health supportive food. She is passionate about waste free cooking, fermentation, and sharing her knowledge with others.
The course is held in English
Course fee, 1250 Skr, all produce and snack included