Class E worked on mixtures and made beet root salad and pomegranate liquer. Here are the recipes and some photos!
Beet Root Salad:
1/2 kilo of beet root (boiled)
1 cup of walnut (chopped)
mayionnaize (1 table spoon)
yoghurt (5 table spoons)
brandy or ouzo
we take out the pomegranate seeds
we put the seeds with the sugar in a glass bottle
we add the alcohol
we add cinnamon
we leave the bottle under the sun for 40 days
we drain and keep the liquid from the mixture
it's ready to drink!