2 h · 20 places · recipe booklet included · take home one preparation in a jar
EXPERIENCE DESCRIPTION
The same vegetable can be completely different depending on how you treat it
In this workshop, Clara will show you how to get much more out of vegetables, soups and fish using different cooking techniques.
You’ll work with local, organic and seasonal produce and discover how the same ingredient can completely change in flavour and texture depending on whether you marinate, sauté, roast, stuff, confit or pickle it.
How it works
Clara cooks and you take part. Some preparations arrive partly prepared from home — for example, those requiring prior baking, cooking or marinating — so we can make the most of the two hours. The rest is prepared during the workshop following her explanations.
You cook, taste, ask questions and discover ways to create dishes with more flavour, texture and depth.
What will we make?
· Seasonal white and oily fish escabeche with pumpkin, onion, herbs and citrus
· Pumpkin and sweet potato soup with caramelised onion, nutmeg, cream cheese and pine nut sauce
· Courgette and coconut milk soup with savoury nut and spice crumble
· Savoury sweet potato, goat cheese, onion and egg cake with sheep’s milk labneh and sprouts
· Savoury quinoa, peas, onion, feta and egg cake with avocado cream and sprouts
· Savoury crumbles made with nuts, seeds and spices
· Chilled almond soup with marinated seasonal oily fish and sprouts
· Beetroot carpaccio with citrus vinaigrette, aged sheep’s cheese and herbs
The selection may vary depending on the season and available produce. Preparations can also be adapted or certain ingredients substituted in case of food intolerances, while maintaining the structure and balance of each dish.
No experience is necessary. The workshop is designed for anyone who wants to cook better, expand their repertoire and create more complete and flavourful dishes without unnecessary complication.
BON APROFIT
Clara is the heart of Bon Aprofit, a project that combines healthy, sustainable food with creativity and design. The seasons provide the starting point for her preparations, always using high-quality, organic and seasonal ingredients.
Her aim is to share healthy and delicious cooking through recipes, condiments and practical resources that can make everyday food more enjoyable.
WHAT WILL YOU TAKE HOME?
· One of the preparations made during the workshop, in a jar
· The recipe booklet with all the recipes
· A PDF with the preparations covered, including basic formulas and proportions
· Information on simple cooking techniques that are easy to reproduce at home
· A guide to understanding how to combine flavours, textures, fats, acids, spices and aromatics
· A tasting of the different preparations
PRACTICAL INFORMATION
Activity languages: Spanish, Catalan.
Fàbrica Lehmann, c/ Consell de Cent 159 — a former Eixample factory that is now our home and the workspace of our artisans.
If you can no longer attend, your place is yours and you can give it to someone else: email us at tickets@allthose.org with the name of the person attending. We do not offer refunds.
Would you like to give the experience as a gift? Email us at tickets@allthose.org and we’ll personalise it.
More information about Bon Aprofit.
