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Soups, Local cheeses and Pies

This course will focus on spring crops available in the mediterrranean basin. It includes field trips to collect herbs and other produce from the wild. You will learn how to prepare local lamb dishes and use local herbs.



Winter - Springemail this page

Sat, Mar 21st, 2009 to Sat, Mar 14th, 2009


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Wild asparagus in season, our endemic camolmile plant, wild fennel, nettle, borage and spinach.... hopefully our countryside shall be bursting with these fabulous ingredients. Interesting healthy recipes using unusual ingredients that are nothing but natural. Local lamb cooked at a local wood oven bakey, mushroom soup and pies....and this is just a little hint of what will be going on during the March cooking lessons!


Activities: Maltese Traditional dishes
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