vrijedne ruke 2
The biggest challenge was to roll out the dough in a very thin layer , Photo by CDC

COOKING CLASS

Lessons in "štrukli"

 

Ms. Andrina Sanne has launched a new activity: cooking classes in the Westin Hotel, whose manager is her husband Gunnar Sanne, so the ladies had an exclusive reception at the 17th floor.

 

The theme with which the classes began was in accordance with the upcoming holidays and it was called 'Croatian Christmas table'. On Monday morning, November 30, under the guidance of chef Marko Šarac Zagorje strudel (  Zagorski štrukli), white cod (bakalar), traditional  walnut roll (orehnjača) and  fritters (fritule) were prepared.

 

Nine ladies wore aprons and high culinary hats with pleasure, and then they started to knead the dough manually. Traditional Zagorje strudel was the biggest challenge. Although it is the most famous local dish for foreigners in Zagreb, since it is served on all Croatian receptions, not all of the foreigners know that it can be served as a salted or a sweet strudel, and the complicated way of preparing the dish was a real discovery.

 

The biggest challenge is to roll out the dough in a very thin layer, in order to achieve the many layers of cheese, and the ladies had to admit that it was easier to buy frozen dough. A useful and professional instruction was given by the chef, to enrich the dough for fritters by adding slush apples and the marinade in which the cod should marinate for 24 hours before cooking, can be enriched by adding garlic and lemon.

 

After several hours of cooking, the lunch was served on the 17th floor, with a breathtaking view of the city, exclusively to members of the IWC, in a private and relaxed atmosphere.

 


 Photo gallery


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ms. Andrina Sanne (in the middle), IWC ladies with  high culinary hats and cooking staff

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ms. Gordana Popović, our lifestyle & event editor, cooking under surveillance of chef Marko Šarac

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Well deserved pure pleasure at the table, after few hours of hard work

 

 

 

 

 

 


Written by Gordana Popović
Date of publishing: December 1, 2009
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