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UID:10000655-1776506400-1776520800@www.naturalcookeryschool.com
SUMMARY:Ethiopian Cooking
DESCRIPTION:Our Ethiopian Cooking cookery class will showcase a range of Ethiopian ingredients and cooking techniques. Ethiopian food is now becoming recognised for its depth of flavour and richness found in the dishes. Eating vegetarian and vegan in Ethiopia is very common due to fasting days thus creating a vast selection of delicious plant based dishes. This day course will take you on a journey exploring Ethiopian cooking techniques and ingredients. \nInjera\, a sourdough flatbread made from teff flour\, is at the heart of Ethiopian cuisine and plate.  Dishes are often served on the injera and then more injera is used to scoop up the dishes.  We will make a traditional version and a quick version along with other Ethiopian staples such as Nitter Kibbeh\, a seasoned oil that gives maximum depth of flavour\, and bereber\, a versatile spice blend that you will adore. \nSample Recipes\nSambusas – lentil filled pastry\nDubba Alicha – roasted squash in a fragrant sauce\nAtkilt Alicha – potato\, carrot and cabbage stew\nAbesha gomen – beautiful braised greens\nMisir wat – lentils with Berbere spice blend\nInjera – traditional teff sourdough flatbread \n 
URL:https://www.naturalcookeryschool.com/class/ethiopian-cooking-4/
LOCATION:Natural Cookery School\, Days Mill\, Old Market\,\, Nailsworth\, GL6 0DU\, United Kingdom
CATEGORIES:Classes,Day Classes,Ethiopian Cuisine
ATTACH;FMTTYPE=image/jpeg:https://www.naturalcookeryschool.com/wp-content/uploads/2022/10/WebReady-3068-1.jpg
ORGANIZER;CN="Natural Cookery School":MAILTO:erin@naturalcookeryschool.com
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DTSTART;TZID=Europe/London:20250329T100000
DTEND;TZID=Europe/London:20250329T153000
DTSTAMP:20260422T155404
CREATED:20241028T133949Z
LAST-MODIFIED:20250116T163929Z
UID:10000606-1743242400-1743262200@www.naturalcookeryschool.com
SUMMARY:Ethiopian Experience
DESCRIPTION:Our Ethiopian Cooking cookery class will showcase a range of Ethiopian ingredients and cooking techniques. Ethiopian food is now becoming recognised for its depth of flavour and richness found in the dishes. Eating vegetarian and vegan in Ethiopia is very common due to fasting days thus creating a vast selection of delicious plant based dishes. This day course will take you on a journey exploring Ethiopian cooking techniques and ingredients. \nInjera\, a sourdough flatbread made from teff flour\, is at the heart of Ethiopian cuisine and plate.  Dishes are often served on the injera and then more injera is used to scoop up the dishes.  We will make a traditional version and a quick version along with other Ethiopian staples such as Nitter Kibbeh\, a seasoned oil that gives maximum depth of flavour\, and bereber\, a versatile spice blend that you will adore. \nSample Recipes\nSambusas – lentil filled pastry\nDubba Alicha – roasted squash in a fragrant sauce\nAtkilt Alicha – potato\, carrot and cabbage stew\nAbesha gomen – beautiful braised greens\nMisir wat – lentils with Berbere spice blend\nInjera – traditional teff sourdough flatbread \n 
URL:https://www.naturalcookeryschool.com/class/ethiopian-experience/
LOCATION:Natural Cookery School\, Days Mill\, Old Market\,\, Nailsworth\, GL6 0DU\, United Kingdom
CATEGORIES:Classes,Day Classes,Ethiopian Cuisine
ATTACH;FMTTYPE=image/jpeg:https://www.naturalcookeryschool.com/wp-content/uploads/2022/10/WebReady-3068-1.jpg
ORGANIZER;CN="Natural Cookery School":MAILTO:erin@naturalcookeryschool.com
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DTSTART;TZID=Europe/London:20241019T100000
DTEND;TZID=Europe/London:20241019T153000
DTSTAMP:20260422T155404
CREATED:20230901T124006Z
LAST-MODIFIED:20240307T085256Z
UID:10000475-1729332000-1729351800@www.naturalcookeryschool.com
SUMMARY:Ethiopian Cooking
DESCRIPTION:Our Ethiopian Cooking cookery class will showcase a range of Ethiopian ingredients and cooking techniques. Ethiopian food is now becoming recognised for its depth of flavour and richness found in the dishes. Eating vegetarian and vegan in Ethiopia is very common due to fasting days thus creating a vast selection of delicious plant based dishes. This day course will take you on a journey exploring Ethiopian cooking techniques and ingredients. \nInjera\, a sourdough flatbread made from teff flour\, is at the heart of Ethiopian cuisine and plate.  Dishes are often served on the injera and then more injera is used to scoop up the dishes.  We will make a traditional version and a quick version along with other Ethiopian staples such as Nitter Kibbeh\, a seasoned oil that gives maximum depth of flavour\, and bereber\, a versatile spice blend that you will adore. \nSample Recipes\nSambusas – lentil filled pastry\nDubba Alicha – roasted squash in a fragrant sauce\nAtkilt Alicha – potato\, carrot and cabbage stew\nAbesha gomen – beautiful braised greens\nMisir wat – lentils with Berbere spice blend\nInjera – traditional teff sourdough flatbread \n 
URL:https://www.naturalcookeryschool.com/class/ethiopian-cooking-3/
LOCATION:Natural Cookery School\, Days Mill\, Old Market\,\, Nailsworth\, GL6 0DU\, United Kingdom
CATEGORIES:Classes,Day Classes,Ethiopian Cuisine
ATTACH;FMTTYPE=image/jpeg:https://www.naturalcookeryschool.com/wp-content/uploads/2022/10/WebReady-3068-1.jpg
ORGANIZER;CN="Natural Cookery School":MAILTO:erin@naturalcookeryschool.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20231104T100000
DTEND;TZID=Europe/London:20231104T153000
DTSTAMP:20260422T155404
CREATED:20221206T144303Z
LAST-MODIFIED:20231215T133253Z
UID:10000375-1699092000-1699111800@www.naturalcookeryschool.com
SUMMARY:Ethiopian Cooking
DESCRIPTION:Our Ethiopian Cooking cookery class will showcase a range of Ethiopian ingredients and cooking techniques. Ethiopian food is now becoming recognised for its depth of flavour and richness found in the dishes. Eating vegetarian and vegan in Ethiopia is very common due to fasting days thus creating a vast selection of delicious plant based dishes. This day course will take you on a journey exploring Ethiopian cooking techniques and ingredients. \nInjera\, a sourdough flatbread made from teff flour\, is at the heart of Ethiopian cuisine and plate.  Dishes are often served on the injera and then more injera is used to scoop up the dishes.  We will make a traditional version and a quick version along with other Ethiopian staples such as Nitter Kibbeh\, a seasoned oil that gives maximum depth of flavour\, and bereber\, a versatile spice blend that you will adore. \nSample Recipes\nSambusas – lentil filled pastry\nDubba Alicha – roasted squash in a fragrant sauce\nAtkilt Alicha – potato\, carrot and cabbage stew\nAbesha gomen – beautiful braised greens\nMisir wat – lentils with Berbere spice blend\nInjera – traditional teff sourdough flatbread \n 
URL:https://www.naturalcookeryschool.com/class/ethiopian-cooking-2/
LOCATION:Natural Cookery School\, Days Mill\, Old Market\,\, Nailsworth\, GL6 0DU\, United Kingdom
CATEGORIES:Classes,Day Classes,Ethiopian Cuisine
ATTACH;FMTTYPE=image/jpeg:https://www.naturalcookeryschool.com/wp-content/uploads/2022/10/WebReady-3068-1.jpg
ORGANIZER;CN="Natural Cookery School":MAILTO:erin@naturalcookeryschool.com
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DTSTART;TZID=Europe/London:20230318T100000
DTEND;TZID=Europe/London:20230318T153000
DTSTAMP:20260422T155404
CREATED:20221031T175605Z
LAST-MODIFIED:20221122T121628Z
UID:10000355-1679133600-1679153400@www.naturalcookeryschool.com
SUMMARY:Ethiopian Cooking
DESCRIPTION:Our Ethiopian Cooking cookery class will showcase a range of Ethiopian ingredients and cooking techniques. Ethiopian food is now becoming recognised for its depth of flavour and richness found in the dishes. Eating vegetarian and vegan in Ethiopia is very common due to fasting days thus creating a vast selection of delicious plant based dishes. This day course will take you on a journey exploring Ethiopian cooking techniques and ingredients. \nInjera\, a sourdough flatbread made from teff flour\, is at the heart of Ethiopian cuisine and plate.  Dishes are often served on the injera and then more injera is used to scoop up the dishes.  We will make a traditional version and a quick version along with other Ethiopian staples such as Nitter Kibbeh\, a seasoned oil that gives maximum depth of flavour\, and bereber\, a versatile spice blend that you will adore. \nSample Recipes\nSambusas – lentil filled pastry\nDubba Alicha – roasted squash in a fragrant sauce\nAtkilt Alicha – potato\, carrot and cabbage stew\nAbesha gomen – beautiful braised greens\nMisir wat – lentils with Berbere spice blend\nInjera – traditional teff sourdough flatbread \n 
URL:https://www.naturalcookeryschool.com/class/ethiopian-cooking/
LOCATION:Natural Cookery School\, Days Mill\, Old Market\,\, Nailsworth\, GL6 0DU\, United Kingdom
CATEGORIES:Classes,Day Classes,Ethiopian Cuisine
ATTACH;FMTTYPE=image/jpeg:https://www.naturalcookeryschool.com/wp-content/uploads/2022/10/WebReady-3068-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20221105T100000
DTEND;TZID=Europe/London:20221105T153000
DTSTAMP:20260422T155404
CREATED:20220519T122813Z
LAST-MODIFIED:20221003T132415Z
UID:10000308-1667642400-1667662200@www.naturalcookeryschool.com
SUMMARY:Ethiopian Cooking
DESCRIPTION:Our Ethiopian Cooking cookery class will showcase a range of North African ingredients and cooking techniques. Ethiopian food is now becoming recognised for its depth of flavour and richness found in the dishes. Eating vegetarian and vegan in Ethiopia is very common due to fasting days thus creating a vast selection of delicious plant based dishes. This day course will take you on a journey exploring Ethiopian cooking techniques and ingredients. \nSample Recipes\nSambas – lentil filled pastry\nYe’Dubba Alicha – roasted squash in a mild sauce\nYe’abesha gomen – fragrant braised greens\nMesir wat – lentils with Berbere spice blend\nInjera – traditional teff sourdough flatbread \n 
URL:https://www.naturalcookeryschool.com/class/ethiopian/
LOCATION:Natural Cookery School\, Days Mill\, Old Market\,\, Nailsworth\, GL6 0DU\, United Kingdom
CATEGORIES:Classes,Day Classes,Ethiopian Cuisine
ATTACH;FMTTYPE=image/jpeg:https://www.naturalcookeryschool.com/wp-content/uploads/2022/05/moroccanspread.jpg
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