Even a Lebanese cooking class uses Greek yoghurt!
Yesterday I was lucky enough to go to a Lebanese cooking class. My beautiful friend Sarah got me a voucher to go for my birthday. So together we headed East, not sure what this class would be like. There we joined a Friends in the Kitchen class, lead by chef and teacher Lanette MacDonald.
Lanette was an interesting lady. Full of enthusiasm she, along with Annette who runs the program, took us through an exciting menu. While speedy, it was entertaining, with Lanette sharing stories of her life as a chef, teacher and Thermo Mix ambassador. Honestly, her life sounded amazing. Her speedy nature was without doubt spurred by her afternoon engagement - drinking French Champagne with Testuya on his boat! Who could blame her for trying to get through it fast.
Anyway, back to the menu. What I loved about this menu was how fresh and light it was. I had to write about it, with the main dish containing yoghurt. And, while a Lebanese cooking class, I had a glimpse of my favourite yoghurt in the fridge. Farmers Union Greek yoghurt!!! I was excited.
So the cooking demonstration started with a Turkish delight - with gelatin, water, sugar and rose flavour it was rushed into the fridge to set.
Next was a Lebanese baklava. Obviously, I compared it to the Greek version which I commonly cook. There are of course similarities, however what I felt lacked was the clove and cinnamon flavour that is prominent in Greek baklava. Still amazing nevertheless.
Then the favourite part of the meal, fish. A whole roasted snapper with walnut-coriander dressing served with...wait for it...a tahini and yoghurt sauce. What a great idea combining tahini and yoghurt - it toned down the tang. The fish was amazing and the yoghurt sauce complimented not just the fish, but the salad, the pita, the Mjaddarah (rice and lentil dish), EVERYTHING! It wasn't just me who thought it either - some lovely ladies I spoke to were in love with the sauce and my friend thought it was amazing and really took the fish to a new level. That is exactly what the yoghurt did. Added a beautiful tang and creaminess to the dish - making a light meal incredibly refreshing. The fish melted in my mouth and the food, along with the view, company and wine made it feel like summer. Oh how I can't wait until summer!
A great way to spend a Saturday and highly recommended for an engaging afternoon. Try it out - Friends in the Kitchen. I can safely say I'll be cooking that fish sometime soon.
Lanette was an interesting lady. Full of enthusiasm she, along with Annette who runs the program, took us through an exciting menu. While speedy, it was entertaining, with Lanette sharing stories of her life as a chef, teacher and Thermo Mix ambassador. Honestly, her life sounded amazing. Her speedy nature was without doubt spurred by her afternoon engagement - drinking French Champagne with Testuya on his boat! Who could blame her for trying to get through it fast.
Anyway, back to the menu. What I loved about this menu was how fresh and light it was. I had to write about it, with the main dish containing yoghurt. And, while a Lebanese cooking class, I had a glimpse of my favourite yoghurt in the fridge. Farmers Union Greek yoghurt!!! I was excited.
So the cooking demonstration started with a Turkish delight - with gelatin, water, sugar and rose flavour it was rushed into the fridge to set.
Next was a Lebanese baklava. Obviously, I compared it to the Greek version which I commonly cook. There are of course similarities, however what I felt lacked was the clove and cinnamon flavour that is prominent in Greek baklava. Still amazing nevertheless.
Then the favourite part of the meal, fish. A whole roasted snapper with walnut-coriander dressing served with...wait for it...a tahini and yoghurt sauce. What a great idea combining tahini and yoghurt - it toned down the tang. The fish was amazing and the yoghurt sauce complimented not just the fish, but the salad, the pita, the Mjaddarah (rice and lentil dish), EVERYTHING! It wasn't just me who thought it either - some lovely ladies I spoke to were in love with the sauce and my friend thought it was amazing and really took the fish to a new level. That is exactly what the yoghurt did. Added a beautiful tang and creaminess to the dish - making a light meal incredibly refreshing. The fish melted in my mouth and the food, along with the view, company and wine made it feel like summer. Oh how I can't wait until summer!
A great way to spend a Saturday and highly recommended for an engaging afternoon. Try it out - Friends in the Kitchen. I can safely say I'll be cooking that fish sometime soon.
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