Demuths Cookery School:
Maria Elia
Demuths Cookery School:
Maria discussing the making of the tabouleh?
Demuths Cookery School:
Maria Elia
Demuths Cookery School:
Maria prepping vegetables
Demuths Cookery School:
Maria Elia teaching, photo by Simi
Demuths Cookery School:
Maria Elia & Rachel Demuth
Demuths Cookery School:
Carrot Keftedes frying
Demuths Cookery School:
Puy Lentil and Carrot Tabbouleh
Demuths Cookery School:
Maria plating up the Carrot Keftedes with a Chef's touch
Demuths Cookery School:
Carrot Keftedes Puy Lentil and Carrot Tabbouleh Tahini Yoghurt Sauce Pomegranate Skordalia
Demuths Cookery School:
Red Braised Aubergines cooking
Demuths Cookery School:
Chinese Rock Sugar
Demuths Cookery School:
Maria Elia teaching, photo by Simi
Demuths Cookery School:
Simi adding Thai Basil to the Red Braised Aubergines
Demuths Cookery School:
Red Braised Aubergines with Mushrooms and Sweet Potato & Crispy Peppered Tofu
Demuths Cookery School:
Decorating the Pumpkin ‘Snail’ Pies
Demuths Cookery School:
Cauliflower ‘steaks’, Caulflower Couscous and Puree
Demuths Cookery School:
Soft Meringue Roulade filled with Cardamom and Saffron Yoghurt, Roasted Rhubarb and Pistachios
Demuths Cookery School:
Maria deftly rolling the meringue roulade
Demuths Cookery School:
Soft Meringue Roulade filled with Cardamom and Saffron Yoghurt, Roasted Rhubarb and Pistachios
Demuths Cookery School:
End of the Day with Maria Elia