In this 2 hours cookery course, you’ll learn some of the great classics of Spanish Andalusian gastronomy.
You’ll start by preparing “tocino de cielo”. It’s an egg yolk sweet from Jerez de la Frontera in the Cadiz region. While preparing this dessert, you’ll learn all about caramel making. Then you’ll make a “Salmorejo Cordobés”, a cousin of the famous gazpacho soup. You’ll also learn to cook “Flamenquín”, the Andalusian version of Cordon-bleu and shrimp fritters, a deep-fried delicacy from Cadiz.
Here is the course’s menu:
- Shrimp fritters (Tortitas de camarones)
- Egg yolk sweet (Tocino de cielo)
The price includes the 2-hour workshop, as always, with no prep or washing-up for you and as much local organic products as possible, the degustation of what you’ve made, an apron, an ebook with the recipes. And your food to go if you have any leftovers after your meal.