In this 3 hour class, food historian, cookbook author and culinary teacher, Alissa Timoshkina, will explore the little-known cuisines of Eastern Europe’s ethnic minorities, taking you on a gastronomic tour with the recipes from her brand new cookbook “Kapusta: vegetable-forward recipes from Eastern Europe”.
Eastern Europe with its unique geographical position is abundant in rivers, forests, mountains and plains; this biodiverse setting has has produced a cultural and culinary landscape of extraordinary variety, ranging as far and wide as the Slavs, the Romans, the Greeks, the Bulgars, the Tatar-Mongols, the Turks, the Roma and the Ashkenazi Jews.
In this class you will learn to make a Romani smoky carrot dip, Ashkenazi cabbage latkes, Tatar mushroom snail pie and Udmurt raspberry & beetroot dumplings. You will learn a variety of cooking techniques, while delighting yours senses with new flavours and learning something new about the history of Eastern Europe.
Sample Menu:
- Cyganituro: a Romani smoked carrot and red pepper dip
- Ashkenazi latkes with cabbage, dill and peas
- Tatar Snail pie with mushrooms and potatoes
- Udmurt Dumplings with raspberries and beetroot
The class will end by sitting down to lunch together to enjoy everything that has been prepared.
This class is a combination of hands on and demo by Alissa.
Open to all levels of skills and interests. This class is suitable for Adults 18 and over.
*This class is part of our hands-on monthly masterclass cookery sessions, which focus on specialist topics or advanced cooking techniques. Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course. All profits from our cooking masterclass series help to cover food costs for our community programmes.
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Alissa Timoshkina
Alissa Timoshkina
Alissa Timoshkina is a food historian, cookbook author, culinary teacher and co-founder of the award-winning Cook for Ukraine fundraising campaign. Born in Siberia, she comes from a rich Eastern European heritage, with Ukrainian-Jewish and Polish on her mother’s side, and Ukrainian, Russian and Belorussian on her father’s side. Alissa came to the UK in the late 1990s to study, gaining a PhD in the field of Soviet cinema and Holocaust history from the University of London, where she also worked as a lecturer. However, her love of cooking pulled her away from an academic career, and Alissa launched a supper club and a catering company, called KinoVino in 2015. In 2019 she authored her debut cookbook Salt and Time: recipes from a Russian Kitchen, which was a finalist in two categories at the Guild of Food Writers Awards in the UK and the Julia Child’s Awards in the USA. Her work appears in major UK food magazines, including Waitrose, Sainsbury’s, the Guardian’s Feast, Red magazine, House and Garden, and many more. Alissa lives in North London with her partner and their two children. She hosts regular cookery classes online. Kapusta is her second book.
Instagram: @alissatimoshkina -
