Mastering your oven - powered by ELECTROLUX

Duration: 4 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Although the oven is a fundamental fixture in most kitchens, many primarily associate it with baking cakes and sweets. However, it offers far more versatility. We've curated an international menu where we utilize various temperatures and oven functions – baking, steaming, and even steam-baking. We'll make freshly kneaded and baked homemade bread, brulée as an appetizer this time, cheese soufflé, slow-cooked meats and vegetables, and steamed leavened dough. Our aim is to answer any baking-related questions you may have today – and of course, enjoy a delicious dinner together. This session is designed for experienced participants; we'll collaborate for much of the class, exploring the oven's diverse functionalities together. We appreciate the support from Electrolux.

MENU

  • Crème brûlée au foie gras / Goose liver brulée
  • Soufflé au fromage, salade dijonnaise / Cheese souffle, green salad
  • Braised purple cabbage, orange
  • Hasaalja, trikolor tört burgonya / Slow-roasted pork belly, tricolor potatoes
  • Lemon trifle, honey granola

DATES

Unfortunately there are no dates available.

COURSE REMINDER …

Notify me if this course is being published at another time or a place becomes available.

Course calendar

MO
TU
WE
TH
FR
SA
SU

Gerenal infos

Cooking is hands-on, with each pair preparing the full menu in small batches. Our cooking sessions typically last about 3 to 4 hours and accommodate around 10 participants. The menu usually includes 3 to 7 courses/dishes. Food can be enjoyed during the course or taken home in small containers.

Our adult courses are designed for participants aged 18 and above, but we are happy to welcome children aged 12 and older when accompanied by an adult.

Course prices

Drink package