Dinner Cookery Workshop with own group
NOW WE ALSO OFFER VIDEO TEAM BUILDING! (click)
EVENING COOKING CLASSES
At La Cucina del Sole you can organize a private cooking class with your own group perfectly tailored for a corporate event, a team building session, a bachelor party or a family reunion. One of the advantages of such a cooking workshop is that you can book a date entirely according to your schedule and that of the other participants.
Come and learn how to cook real Italian food from real Italian chefs!
These cooking classes are also an excellent way to improve the team building inside your work group. Everyone learns to know each other better by cooking and eating together a great Italian meal accompanied by fine Italian wines.
The minimum number of participants is 8. With less than 8 participants the total price is € 780,00.
THE EXPERIENCE: you are welcomed with a glass of Italian bubbles, other drinks (red & white wine, Italian 0% and alcoholic beer, water, fruit juice) and nibbles. After the first glass the teacher explains the recipes with the tips and tricks and the cooking can start! Preparing dinner takes about 1,5 hour, with drinks and nibbles, then all the dishes prepared are enjoyed at the table, accompanied by good Italian wines. The class lasts a maximum of 3,5 hrs in total.
The price of 97,50 euro p.p. of our cooking sessions includes (per person): Prosecco/Spumante and unlimited drinks with nibbles at arrival, snacks while cooking, all ingredients + cooking and dining, unlimited Italian wines while eating, unlimited Italian beer/ 0% beer and other non-alcoholic drinks, coffee and tea, limoncello or other liqueur, recipes for cooking the chosen menu at home, use of aprons and cleaning after cooking.
IT IS ALSO POSSIBLE TO ORGANISE A LUNCH COOKING CLASS. PLEASE CLICK HERE FOR MORE INFO.
FOR INFO ON THE AVAILABILITY OF YOUR CHOSEN DATE/S PLEASE USE THE CONTACT FORM (click here).
IF ANY ALLERGENS MIGHT CAUSE PROBLEMS, WE ARE HAPPY TO MODIFY THE DISHES TO AVOID THEM.
POSSIBLE MENUS
For the evening workshops with own group you can choose one of the following seasonal or thematic menus. Most menus can also be made suitable for vegetarians and vegans (the pasta workshop is not suitable for vegans).
The starting time of these classes can vary between 15:30 and 19:00 hr. (thus everything in between too).
ITALIAN CLASSICS
The starter is rich crostini with a tangy green olive and fresh herbs pesto, garnished with oven-roasted cherry tomatoes. The main is hand-made spaghetti with a puttanesca sauce, a frittata with caramelized onions, a vibrant mixed salad with lettuce, tomato and steamed veggies in a lemon, lime, sun-dried tomatoes and herbs dressing, plus a calzone stuffed with courgette and cheese. Our dessert is a rich ricotta cream with chocolate, hazelnuts and fresh fruit.
ALLERGENS: gluten, dairy, eggs, nuts
OR
THE SICILIAN CUISINE
The Sicilian cuisine is the result of an amazing melting pot since Sicily has hosted lots of different populations (Greeks, Arabs, Normans and so forth). The richness of her cuisine is therefore immense.
We start with a dish from the island of Pantelleria: crostini con pesto pantesco, crunchy crostini with a basil and almond pesto. The main course is a wonderful chicken stew with Grillo white wine, vegetables, capers and olives, some of the island’s wonderful products. For the vegetarians we prepare a delicious savoury tart with sundried tomatoes, olives and oregano. Couscous with mixed vegetables and fresh herbs and caponata (the Sicilian ratatouille) are the rich and elaborate side dishes. Cassata siciliana is our sweet masterpiece: a rich base soaked in Marsala – Sicilian liqueur wine – filled with a sweet ricotta cream enriched with chocolate and candied orange peels. Some great Sicilian wines will of course complete our meal and help us appreciate even better the wonderful cuisine of this amazing island.
ALLERGENS: gluten, dairy, eggs, nightshades, nuts
OR
ANTIPASTI MENU
Eating Antipasti – the “Italian tapas” – is one of the best ways to have lunch or dinner because you get the chance to taste more dishes than during a “standard” meal. We cook several dishes that can vary based on the available seasonal ingredients. Amongst others, a selection of these piatti: Italian meatballs in tomato sauce, tartlets with cherry tomatoes and thyme, parmigiana di zucchine, an oven dish with courgette, Parmesan cheese, basil and tomato, crostini with a lemony herb ricotta, pomodori ripieni di riso (oven-baked tomatoes stuffed with risotto rice and herbs), frittata alle erbe (a classic Italian egg dish with fresh herbs and onions), peperoni gratinati (bell peppers au gratin with a crunchy topping) and a creative deconstructed caprese salad in a glass.
Our dessert is a delicious panna cotta with red wine jelly (or apple jelly for those who don’t want/can’t have wine).
ALLERGENS: gluten, dairy, egg, nuts
OR
THE TUSCAN CUISINE
We’re starting our meal with wonderful, spicy crostini with Tuscan bean hummus and fresh herbs. Our primo piatto is handmade pappardelle pasta with an intense roasted tomatoes sauce. The secondo is a wonderful tart with crunchy pastry stuffed with courgette, ricotta, pancetta and eggs (also in vegetarian version). The side dishes are Tuscan stuffed tomatoes and sautéed potatoes with red onions and garlic.
The dessert is zuccotto, a delicious Florentine cake with a very creamy filling, plus a glass of vin Santo or limoncello. Coffee/tea are of course the finishing touch.
ALLERGENS: gluten, milk, eggs, nightshades
OR
THE VEGAN ITALIAN CUISINE
The Italian cuisine is perfect even when you decide to eat vegan. Nicoletta, La Cucina del Sole founder and owner, eats preferably vegan at home and loves to develop recipes that are both nutritious, tasty and fun to make.
We start with crostini with a lemony green olives and parsley pesto followed by a rustico, an oven-baked savoury pie stuffed with mixed vegetables and herbs. We also make two side dishes (an eggless frittata with caramelized onions and sun-dried tomatoes plus a colourful caponata (the Sicilian ratatouille with lots of veggies and basil). Our dessert is a luscious vegan panna cotta made with coconut cream and topped by a red wine jelly (or apple jelly for those who don’t want/can’t have wine).
ALLERGENS: gluten, celery, nightshades, nuts
The p.p. price of € 97,50 includes: Prosecco with nibbles at arrival plus unlimited wine/beer, snacks while cooking, all ingredients + cooking and dining, all Italian wines while eating, unlimited Italian beer/0% beer and other non-alcoholic drinks, coffee and tea, limoncello or other liqueur, recipes for cooking at home, use of aprons and cleaning after cooking.
Special requirements: what else can we do for you?
Do you have any special requirements? Would you like to cook an all vegetarian menu? Or is there somebody allergic to specific ingredients? Would you prefer the spoken language and that of the working recipes to be Dutch or English?
We would be happy to hear that from you so that we can organize the perfect cooking workshop for you and your group!
🍊 I made this simple salad to use the last blood oranges in my fruit bowl and get some extra vitamin C before Spring arrives.
🍊 It also includes some lightly grilled bimi - mini broccoli - and a mild pecorino from Sardinia. You can of course use another type of pecorino or any other cheese of your choice, which will bring a pleasant touch of saltiness to contrast the sweetness of the oranges and the honey in the dressing.
🍊 I grilled the mini broccoli briefly to keep it almost raw and crunchy, and because I didn’t want it to get dry and lose all of its vitamin C. The rucola and mini romaine lettuce are the extra greens that give more taste and texture, while pomegranate and fennel seeds in the dressing add some serious crunchiness.
🍊 Here’s the recipe. Save it for when you’re craving a bowl of sunshine.
Serves 1
🍊SALAD🍋
2 handfuls of rucola
1 Little Gem romaine lettuce
a bunch of mini broccoli
1 blood orange
80 gr. mild pecorino or other cheese, diced
a handful of pomegranate seeds
🍊DRESSING🍋
juice of 1/2 blood orange
juice of 1/2 lemon
enough ev olive oil
a pinch of fennel seeds
1 heaped teaspoon of honey
salt and black pepper to taste
Start soaking the fennel seed in orange and lemon juice to soften it a bit while you prepare the salad.
Make a base of rucola on a plate. Chop the romaine and add to the rucola.
Peel the blood orange and cut in round slices. Add to the greens.
Briefly grill the mini broccoli and let it cool.
Add the broccoli to the salad together with the pomegranate seeds and the diced cheese.
Prepare the dressing by mixing all the ingredients well, making sure the honey dissolves properly.
Pour over the salad and enjoy.
#foodphoto #foodartblog #foodphotography #salad #saladrecipe #eatyourgreens #vitaminc
#foodphotographyandstyling #foodblogger #food52 #foodstagram #healthyfood #bloodorange #saladlover #instafood #insalata #ensalada #salade #easyrecipes #wewv #wintersalad #easyveggie #easymeals #foodpics #bimi #minibroccoli
🍪After preparing my hazelnut milk (see previous post) I still had the pulp to use so I decided to make cookies by adding some almond flour and a few spoons of ground flaxseed as a substitute for eggs. Like this they’re both gluten free and plant based.
🍪They’re sweetened mainly with Medjoul dates plus a little brown sugar.
🍪You can eat them as a sweet treat and they’re also perfect to accompany coffee and tea (here they’re served next to a classic black tea with lemon, as we like to drink it in Italy, in my grandmother’s beautiful tea set from the Thirties, one of my most prized possessions).
🍪They’re very easy to prepare: there’s no proofing time, and the dough is done in minutes.
🍪You can keep them for quite some time in a cookie box or in a glass jar.
Link here and in bio https://www.cucinadelsole.nl/hazelnut-and-almond-cookies/
Gluten free hazelnut and almond cookies - recipe
2 tablespoons of ground flaxseed
2 tablespoons of water
115 gr. hazelnut pulp
100 gr. almond flour
200 gr. Medjoul dates
3 heaped tablespoons of brown sugar
some powdered sugar to garnish
Pre-heat the oven at 180 C.
Soak the flaxseed in 2 tablespoons of water (leave them to rest for a few minutes so that they release their gel).
Mix well with the rest of the ingredients and leave to rest for a few minutes.
Make balls with the mixture and flatten them a little. The cookies have to be pretty chubby.
Bake for 15-17 minutes and let them cool.
Garnish with a sprinkle of powdered sugar.
#cookies #glutenfree #plantbased #plantbasedcookies #healthycookies #easyrecipes #healthycooking #reuserecycle #reuse #hazelnutmilk #plantbasedrecipes #cookiesofinstagram #instagood #instafood #instafoodie #foodphotography #foodphotographyandstyling #foodstagram
🥛What you do when you discover you’ve finished the oat milk for your morning caffellatte? You make your own plant-based milk, of course. But with hazelnuts, because you don’t have any oats at home. 🙃
🥛I had a ton of tasty Turkish roasted hazelnuts instead, and I simply mixed them with water and a pinch of salt to produce one of the best vegetable milks I’ve ever tried. The fact that the hazelnuts were roasted was a game changer. What a flavour! Not many chances of getting a good cappuccino froth, though.
🥛If you want to make it you’ll need a powerful blender and a piece of cheese cloth to squeeze all the milk out of the pulp. Don’t try it with a sieve: out of sheer laziness I did it for a first batch and I had a very chewy caffellatte. 😩
🥛You can sweeten it with a date, mixed together with the rest, or prepare it plain, with just water, hazelnuts and a pinch of salt (my favourite option). Don’t skip the salt in any of the two versions since it really brings out all the flavours.
Here the ingredients and the procedure:
1 cup of roasted hazelnuts (skinless)
3 cups of water
1 pinch of salt
1 Medjoul date (optional)
Rinse the hazelnuts and soak them in hot water for about 10-15 minutes.
Blend them with the rest of the ingredients until very finely ground and then sieve with a clean cheese cloth.
You’ll be able to use the remaining pulp for baking cakes, cookies or similar.
Store in the fridge for max. 3 days.
#plantbasedmilk #hazelnutmilk #plantbased #veganmilk #vegandairy #hazelnuts #easyrecipes #makeityourself #dairyfree #homecooking #recipe #recipeoftheday #foodphotography ##foodstyling #foodstagram
☀️A walk along the Amstel river on a sunny Sunday.
#photography #nature #naturephotography #amstel #amstelriver #amstelveen #igersholland #panoramaphoto #naturelovers #naturelover #skyphotography #clouds #cloudscape #dutchclouds #dutchnature #dutchnaturephotography #dutchlandscape #netherlands #sunnyday #sundayphoto #nikon #nikonphotography #nikond3300