Last Saturday has been a very busy day for Expatcucina. Busy but awesome at the same time 🙂
I hosted a Kid’s birthday cooking class in the morning for 10 adorable 5 year old kids.
We learned how to home-make pasta and cookies. They had so much fun getting messy with the dough
and then eating their final products.
And I had a blast with them! I just LOVE teaching kids. Its is so rewarding! Looking at them playing around in the kitchen remind me of myself when I was in the kitchen with my grandmother, observing her and playing along with a few ingredients. Looking at how she could combine a bunch of ingredients together and create delicious food was just like magic for me.
I think the kids I teach, do feel a bit the same.
In the afternoon, instead, I gave a cooking demonstration sponsored by Fagor. About 23 people attended and I showed them how to make Pasta Carbonara and Tiramisu.
The event was also sponsored by Fancy Cellar who offered free tasting of 2 delicious wines.
At the end of the day I walked home tired (of course), but with a big smile on my face, lots of great memories and a special pot to cook pasta or vegetable, offered to me by Fagor.
Could the day have gone any better than that?
Yesterday tho, after all the cooking done the day before I just felt like making myself something simple, yet of course tasty. I had a cod fish fillet I needed to cook but I wanted something light, healthy and fresh, so I just dressed it up with some tomatoes, capers, rosemary and olive oil.
Hope you will like it 🙂
Ingredients (serves 1):
- 1 code fillet (130 g)
- 1/2 can tomatoes (only pulp)
- 1 tbsp olive oil
- 2 tbsp flour
- 1/4 cup white wine
- salt and pepper
- 1 tsp capers
Dust the fish fillet with flour, season it with salt and pepper
In a skillet (I used my Le Creuset cast iron skillet <3 ), combine olive oil and rosemary
Heat up the pan, add the cod fish fillet and cook on medium heat on both sides until a nice golden crust forms around the fillet
Next up add the tomatoes and capers, adjust with salt
and pour in the white wine, stir gently and let it cook on medium heat until liquid has evaporated and the fish and tomatoes are cooked. About 5 minutes.
Turn off the heat, move the cod fillet on a serving plate and eat immediately.