MENU FOR THE WORKSHOP IN SLAVA RAŠKAJ CENTER
When the menu for the workshop, which
was held on December 17, 2022, was being agreed at the Slava Raškaj Center the
students chose the Mediterranean menu: grouper brodet with polenta and cream
soup of zucchini and broccoli.
Zucchini and broccoli are combined, as
there are leftovers from yesterday's menu.
After preparing the menu, the waste was
used to cook the base (broccoli and zucchini pieces, parsley sprigs, onion peel
and fish pieces).
We got the rest of the food in the
refusal.
Our mentor Luka also used this workshop
to teach the students the art of decorating plates.