Last week Sunday Marco and I went to FOAM – The Kitchen to attend a Thai cooking workshop. This was the first cooking workshop that I have attended in my life, so I was a bit nervous about how things would go. But it worked out nicely and we had a lot of fun!
Due to the corona measures there were less participants than normal, only 8 this time. Each participant was in charge of one recipe. Marco and I took the okonomiyaki recipe (a small Japanese pancake) and a pineapple with nuts recipe. Check out Marco cooking the okonomiyaki (yum):

The base is cabbage, with shredded carrots, spring onions, sesame seed, flax seed, fresh garlic, fresh ginger and more. It was also my first opportunity using a Magimix machine which shredded the carrots and cabbage in half a second. Crazy!
We also made a pineapple dish, topped with a paste consisting of: walnuts, red peppers, onions, sunflower seeds, tamari (a type of soy sauce, in this case gluten free) and more. The topping made it hearty, so it isn’t quite a dessert.











