GROUP CLASSES

Join  our hands on cooking classes from the comfort of your own kitchen

​​

If you’re flying solo, coming as a pair, or are part of a bigger group,

we’ve got you covered.

 

Our virtual interactive cooking classes cost USD25 

 per household/device so if you want to work as a team, that’s fine by us.

You can have as many cooks in your kitchen as you like.

 

If you’re taking part with friends or family who live elsewhere, each household will need to book a place in the class.

You can cook along with us or you can also opt to watch and take notes

either way we´ll see each other online.

Easy!

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NEW DATES COMING SOON!

2 large tomatoes
1 fresh green chile (jalapeno, or other)
1 bunch scallions

2 ounces green olives or capers

6 tablespoons unsalted butter or any vegetable oil

2 teaspoons paprika + cumin + crushed red-pepper flakes
1/2 pound grated mozzarella or grated Gouda
2 large tomatoes

1 small bunch fresh basil

NOV 26, 1:00 pm COT

90 minutes virtual class

EMPANADAS

Learn how to make empanadas, the most iconic pie of South America, particularly Argentina, in this live streaming cooking class!
 

We will together make the typical empanadas dough from scratch and prepare

two different fillings:

- Beef filling (as we prepare it in Buenos Aires)

You can replace the beef for chicken or for temphé is you are vegetarian
 

-  Vegetarian filling

You will also learn how to make the traditional Llauja, a spicy sauce that comes along with the empanadas.

INGREDIENTS LIST 

(to give you a sense of what you'll need to buy)

For the protein filling:

- Beef (small dice ribeye/tenderloin) or ground/mince beef
(roast beef).

- You can replace the beef for chicken or for temphé is you are vegetarian
- Onions - Eggs
- Spring onions chopped (green onions, scallions)

- Green olives (could be cappers)
- Fat (butter or vegetable oil) - Mild paprika - Chilli flakes

 

For the Veggie filling:
- Hard mozzarella cheese grated (possible substitutes
gouda/edam)
- Roma tomato diced (dice flesh and skin keeping inside for salsa)
- Basil leaves - Olive oil - Salt/pepper

 

For the dough:
- All purpose flour - Water - Unsalted butter - Vegetable oil - Salt

After registering, you will be receive the link to log into the class, the shopping list and the recipes.

2 large tomatoes
1 fresh green chile (jalapeno, or other)
1 bunch scallions

2 ounces green olives or capers

6 tablespoons unsalted butter or any vegetable oil

2 teaspoons paprika + cumin + crushed red-pepper flakes
1/2 pound grated mozzarella or grated Gouda
2 large tomatoes

1 small bunch fresh basil

SEP 26, 1:00 pm COT

90 minutes virtual class

HUMITA RAVIOLI

SATURDAY NOV 14th, 1:00 pm, Argentina.
TUESDAY   NOV 24th, 8:00 pm, Argentina.
This month we bring you one of our most traditional native dishes, the Humita, an absolute classic not just in Argentina, but in the whole South America.
 
This dish has it origin in the Andean cuisine, spreaded by the Inca Empire and adopted along the indigenous cultures, traditionally wrapped in corn husks and cooked under the ground with hot stones or boil/steamed similar to a tamale. 
 
We will take a step further and present it to you in a more Argentinian way (which is obviously more Italian) so we will prepare a beautifully simple pasta dough and make some amazing Humita ravioli to serve with a delicate "1 minute" tomato & basil sauce! 
Mouth watering isn't it? 
See you at the class! 

INGREDIENTS LIST 

(to give you a sense of what you'll need to buy)

- Yellow corn
- Onions

- Butternut squash
- Basil

- Tomatoes

- Garlic

- Mild paprika - Chilli flakes -  Nutmeg - Pepper
- Olive Oil

- All purpose flour

- Egg

After registering, you will be receive the link to log into the class, the shopping list and the recipes.

2 large tomatoes
1 fresh green chile (jalapeno, or other)
1 bunch scallions

2 ounces green olives or capers

6 tablespoons unsalted butter or any vegetable oil

2 teaspoons paprika + cumin + crushed red-pepper flakes
1/2 pound grated mozzarella or grated Gouda
2 large tomatoes

1 small bunch fresh basil

SEP 26, 1:00 pm COT

90 minutes virtual class

FUGAZZETA & FAINA

This is an absolute classic when walking the streets

of Buenos Aires, the Fugazzeta!

 

This is one of the must-try pizza if you make it to Argentina and this superhero always should be accompanied with his own version of Robin: Faina, a heritage of the Genoese immigration and its farianata!

 

We invite you to take our virtual course and master your pizza skills for ever! 

 

INGREDIENTS LIST 

(to give you a sense of what you'll need to buy)

 

For the dough:

- Bread Flour - Water - Dry yeast - Salt 

- Olive Oil 50 ml (4 Tbsp)
 

For the topping:
- Hard mozzarella 

- Onions medium size (could be 1 red 1 regular)

- Cooked ham (optional)
- Fresh chopped garlic 
- Fresh or dry oregano

- Chilli flakes

- Olive oil

- Sea salt
For the Faina:
- Chickpeas flour 
- Water 
- Salt
- Fresh ground black pepper

- Olive oil

After registering, you will be receive the link to log into the class, the shopping list and the recipes

2 large tomatoes
1 fresh green chile (jalapeno, or other)
1 bunch scallions

2 ounces green olives or capers

6 tablespoons unsalted butter or any vegetable oil

2 teaspoons paprika + cumin + crushed red-pepper flakes
1/2 pound grated mozzarella or grated Gouda
2 large tomatoes

1 small bunch fresh basil

OCT 26, 1:00 pm COT

90 minutes virtual class

ALFAJORES

Sweet tooth? Then this class is for you!

Alfajores are delicious sandwich biscuits filled with Dulce de Leche 

and coated with chocolate.

So popular in Argentina, you’ll see people unwrapping them on the subway,

enjoying them with coffee at the cafés or eating

different versions at high-end local restaurants.

 

INGREDIENTS LIST 

(to give you a sense of what you'll need to buy)

FOR THE DOUGH:
- Baking flour
- Cornstarch: (could try rice or cassava, potato)
- Cacao powder
- Sodium bicarbonate
- Unsalted butter
- Sugar 
- Honey
- Water: 25 ml. (0.84 oz/1.69 Tbsp)
- Egg

- Orange fine chopped zest

FOR THE FILLING:
- Dulce de Leche (it's like a pretty thick caramel that when you spread it

on the cookie remains steady.
You could replace the Dulce de Leche
with Peanut butter or Nutella.
- Chocolate baking callets (chips) for coating

(i would use milk-chocolate or semi-dark)

After registering, you will be receive the link to log into the class, the shopping list and the recipes.

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