DINING ZION LODGE

Luckily, Berit is good at juggling conversation and instruction. She is passionate about food – âœI think about it all the time❠– and she believes that cooking is about âœbeing creative and putting your own ideas into other people’s recipes. If you are a keen cook, sooner or later you will try the same recipe again with extra ingredients.❠She likfes âœgutsy❠food. This is not a course for people who want to âœfiddle around making tartsâ. We are an unruly bunch, often interrupting to ask questions and taste recipes as they progress, but to Berit âœtasting is all part of cooking. As far as I am concerned one should taste and cook all the time.❠Somehow all this is fitted in while preparing enough of each recipe to feed us all. In one two-hour session Berit demonstrates gravad lax, yellow pepper vichyssoise, melon granita and stir-fried chicken livers with juniper berries. Soon after midday we slope off to the pool, tempted by trays of sangria, DINING ZION LODGE before eating a late lunch consisting of our morning’s work. After a siesta, a few intrepid souls ride bicycles to the nearby town of Infantes, returning for the next two-hour demonstration in the early evening, in which Berit prepares dinner. We eat late, in the Spanish manner, at 10 pm after some tapas.

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