vendredi 20 mai 2011

Back to Basics - First build your oven! New Summer Classes



And now for something completely different! We are going back to basics: this summer, in a two part class, we will first be making the oven……



Under expert tuition from David Hosie of Presbytere Poterie, you will learn how to build an adobe oven in the garden. Working with clay dug from the Gascon terre, we will shape and mould it to make a lovely domed oven...



...which, in Class II, you will learn to fire (with wood or charcoal) and cook all manner of things from esclavida to kebaps and pizzas.



50€ per evening includes supper with wine



Oven Building: Friday June 10th 6pm PLEASE NOTE _- THIS CLASS IS FULLY BOOKED BUT WE ARE ARRANGING FURTHER DATES. PLEASE CONTACT US TO EXPRESS INTEREST



Al fresco Cooking in Wood-fired Oven: Friday July 1st 6pm



Please note – these dates are weather-dependent. If the classes are over-subscribed we will add more dates, therefore if you want to do this class but can’t manage these dates, please let us know



Small Classes - Maximum of six people - At Villa Leon, Ste Dode (nr Mielan)

For bookings or further information ring: 05 62 70 02 21 or email sarah.beattie@neuf.fr





Former BBC Mastercook and BBC MasterChef of the North, Sarah Beattie is the author of six cookery books and has appeared on Food & Drink, This Morning & Woman’s Hour. She has written for many major national publications and wrote the monthly seasonal recipe for The Soil Association for several years. She lives full time in the Gers.

2 commentaires:


  1. Bonjour ma douce amie, félicitations, très bon sur votre blog. Je suis Speaker de l'Argentine et je vous invite à écouter les meilleures ballades romantiques du monde avec ma voix et mon blog.Du samedi 20 Mai je vais faire un hommage à la France avec des chansons des années 70.J'espère que votre visite.
    Un salut cordial à vous.

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  2. Love the food! You’re amazing. This menu is fantastic, It sure will help everyone who’s looking for a perfect menu like this. Thank you for sharing this recipe. Keep posting!

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