4 TYPES OF COOKING CLASSES

1. OPEN   .You join a scheduled cooking class, which is open to everyone. It’s a different way to meet new people and find new friends.

2. PRIVATE    .You request a private cooking class where you decide what to learn to cook, which day and at what time. It’s the perfect event to enjoy with family visiting, for a date night, for a fun time with friends or also for a different birthday party.

3. THE-MORE-THE-MERRIER    .You request to learn to cook a specific food/meal in the day and time which are the best for you, but you don’t keep it private so you ask to open it to more people. I schedule the event, you are co-hosting and we invite friends to join the cooking class.

4. ONE-TO-ONE   .You request a private cooking class where you decide what to learn to cook, when and at what time.logo Keshia

Options #1 #2  and  #3  have the same cost which is € 20+ each + food supplies cost;    Option #4  is € 30+ , all of them according to what we are making.

For more details or reservations, please, email me at teresacolors.chef@gmail.com

SEAFOOD FRIDAY

Some of my friends asked me which is my #favorite #food to #eat.

Well, #frico with Formaggio Montasio is absolutely my favorite one. I learned about it only when I came to live in Friuli Venezia Giulia Region. Frico is very typical only in the North East of Italy and I need to tell you that it’s the most amazing food you can think about.

Someone asks me if I’m sure to be italian as I’m a ‘weird’ one as I don’t like to drink wine and I don’t like to drink espresso coffee or cappucino as well. I could be unusual or different because I only drink any kind of teas but… I love Love LOVE #pizza . I could eat pizza for breakfast, lunch, dinner and snack as well.

PIZZA FOREVER.

A pizza place not far from where I live, has a pizza with my name because the Pizzaiolo makes it for me with my favorite pizza ingredients:  baked Eggplants and Bell Peppers.

And then ….. yes, #seafood.
My kids aren’t very fond of seafood and not a lot of my friends as well. So one of them suggested me the idea of having a fixed day where to cook recipes with seafood.

Why don’t take advantage of my cooking instructor position to teach how to cook one of my favourite food?

That’s why I started #seafoodfriday #cookingclasses.

The first one was about #mussels where I tought how to wash and cook COZZE (i.e. mussels in Italian).

It’s very important to clean and wash and cook the mussels properly and carefully. Only after they are steamed , mussels can be eaten or used for other recipes.

We went to buy fresh mussels at the weekly market stall in my town square and then we cooked them with parsley, garlic and paprika. So tasty!

Stuffed mussels  was our second recipe, adding ingredients as bread crumbs, garlic, parsley, Extra Virgin Olive Oil and  mussels of course.

The third recipe we made was a sauce for pasta, cooked  in few minutes with datterini tomatoes.

Next Seafood Friday will be about ANCHOVIES.

This is a pretty cheap fish, easy to clean and very easy to cook.

I plan to bake some anchovies, to fry  other anchovies and….

Would you like to know???

Stay tuned .

BASIC TOMATO SAUCE

DSC_0794.JPG My mom calls it “the fake sauce”  ©

INGREDIENTS  for 6 servings

1 Onion, peeled and cut in 2 parts

4 cups of tomato puree or, if you prefer it less smooth,

1 teaspoon of salt,

1 tbsp of Extra Virgin Olive Oil

 METHOD

. Put everything in a pot, except the EVOO, and turn on the stove at medium heat.

. The onion needs to be soaked in the tomato sauce.

. Stir here and there, so the sauce doesn’t stick at the bottom of the pot or it burns.

. When it starts boiling, low the heat at the minimum and let it simmer until the onion becomes soft.

. Turn off the heat, add the EVOO and check if you need extra salt.

. Your sauce is ready to be served with some pasta.

Enjoy!