Cooking workshop Cuisinez avec Annika!

Cooking with Annika! © Tobias Schrank, Photo: A. Wegerle

Sat, 05/29/2021

Online


Montreal

German cuisine workshop

Surely you’ve heard about German cuisine classics such as Brezeln, Sauerkraut, Kartoffelsalat and Streuselkuchen… But have you ever cooked German recipes? If not, this is your chance! This winter, we are offering a series of online cooking workshops where you can discover a few delicious, comforting and easy recipes to make.
 
This workshop series is for people who already have some cooking experience. The workshop will be held in French.
 
May is all about asparagus in Germany and you’ll find this wonderful vegetable (in Germany most often in its white version) prepared in all shapes and forms: as salads & soups, with potatoes and Sauce Hollandaise, roasted, and so on.
 
In this workshop, Annika will combine elements from different traditional German recipes into one fresh spring dish: green asparagus, rolled savory pancakes with ham and green sauce.
 
Green sauce is originally from Frankfurt and is traditionally eaten cold with boiled potatoes and hard-boiled eggs. It gets its beautiful green colour from seven different kinds of fresh herbs.
 
The savory pancakes Annika will show us how to make are a typical side-dish for asparagus she grew up eating. They’re often rolled with ham, but can also be enjoyed plain.

The recipe, along with instructions and the link to the workshop, will be sent by email on May 24 to those who have registered. Limited spots available! Please register by email at bibliothek-montreal@goethe.de
 
Until then, don’t hesitate to email us if you have questions about the workshop. We look forward to cooking with you!
 

About Annika 

Annika Wegerle Annika Wegerle | © A. Wegerle Annika Wegerle grew up in a small town in the South-West of Germany, where she was regularly fed her Oma’s potato salad, her mother’s pea & Spätzle soup and her other Oma’s cheesecake. After several years in Berlin and Montreal, she moved to Paris to study Culinary Arts at the prestigious cooking school FERRANDI. She has worked at several gastronomic restaurants in Paris.

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