Eastern European Broths & Buns | Cookery Masterclass with Alissa Timoshkina
Sunday 12 April
Broths and buns are the heart and soul of Eastern European cookery! Join Alissa Timoshkina, author of Kapusta and Salt & Time, to learn some of the iconic and hugely-loved dishes from Ukraine, the Ashkenazi Jewish communities and beyond.
In this class you'll learn how to make make different types of doughs and fillings from scratch, learn new shaping techniques, and make the most nourishing vegetable-rich broths, perfect for the change of season. At the end of the class, you'll get to sample everything you have made as we share lunch together round our dining table overlooking the Museum's courtyard garden.
Sample menu
- Ashkenazi knishes with potato and sour cream
- Slavic piroshki with cabbage
- Borsch broth
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 cooking 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.
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Sunday 12 April
Broths and buns are the heart and soul of Eastern European cookery! Join Alissa Timoshkina, author of Kapusta and Salt & Time, to learn some of the iconic and hugely-loved dishes from Ukraine, the Ashkenazi Jewish communities and beyond.
In this class you'll learn how to make make different types of doughs and fillings from scratch, learn new shaping techniques, and make the most nourishing vegetable-rich broths, perfect for the change of season. At the end of the class, you'll get to sample everything you have made as we share lunch together round our dining table overlooking the Museum's courtyard garden.
Sample menu
- Ashkenazi knishes with potato and sour cream
- Slavic piroshki with cabbage
- Borsch broth
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 cooking 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.
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