Free workshops
In the workshop area, two sisters from Pure Dansk, Malene og Astrid Søgaard, is ready to teach you all about danish legumes. Come by and get an introdutction to their amazing univers of recepies. Here you can be tought how to make marinated lenses, "nutella" on beans and peahummus. It is free to participate and do not require registration to attend. You will get a recipe and your homemade tastings in a box, to take with you.
Visit the workshop area "Nørderiet" in Hall H from 10.00 - 18.00
SOURDOUGH WITH LEGUMES BY JALM&B
Together with Jalm&B's very own sourdough nerds and legume lovers, you can participate in this baking workshop and learn how to bake with sourdough and legumes. Food and bread cultures around the world have for centuries followed climate and dietary advice based on vegetables, grains and legumes. Legumes are thus a fully integrated part of numerous dishes and recipes, and bread is baked on e.g. chickpeas and lentils. Jalm&B guides you to Nordic legumes, protein from cereals, sourdough and fermentation and of course bread with legumes. You get your fingers in the dough, tastings and a legume dough to take home so you can make freshly baked bread for the breakfast table (NOTE: In Danish).
Sunday 27 March from 11:00 to 11:45
DKK 125,- per ticket
OUT OF STOCK - BUY TICKET TO ANOTHER WORKSHOP
GREEN PEA PUREE MADE ON DRIED GREEN PEAS BY TRINE HAHNEMANN
Go into the kitchen with Trine Hahnemann from Hahnemann's Kitchen and be inspired by her enthusiasm for green everyday food. Trine will talk about how she meets the challenge of turning vegetables into fantastic dishes using the best ingredients and good craftsmanship. Together we make Trine's own favorite version of green pea puree made from dried green peas. It has countless uses and is guaranteed to be a favorite in sandwiches, salads and as a dip. You get a sample and a recipe to take home (NOTE: In Danish).
Sunday 27 March from 13:00 to 13:45 and 15:00 to 15:45
DKK 175,- per ticket
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PLANT-BASED COLD CUTS BASED ON LEGUMES BY ANETTE HOEG NIELSEN FROM "MAD MED GLØD"
Come and take part in making a delicious plant-based spread of legumes together with Anette from Mad med glød. Anette has the danish profile @madmedgloed on Instagram and the blog www.madmedgloed.dk, there is a universe with recipes where the focus is on plant-based food, sustainability and ecology. She has worked in the food industry in various ways for many years, and always with a focus on ecology and sustainability. Anette will share tips and ideas on how to use different kinds of beans and lentils as well as other plant proteins to make cold cuts with. It's Easter soon and we have to make a super delicious chickpea spread. It can be used as a plant-based substitute for the egg salad on the Easter table. It can also be used as a spread on a piece in a sandwich or in a pita bread. You will make your own portion, which you can take home, along with a recipe for the cold cuts. It will be possible to make your own sandwich or a bun with the cold cuts and serve it with sprouts, various wild herbs and spring onion salt. We are in the middle of the early spring.
Monday 28 March from 10.00 to 10.45
DKK 125,- per ticket
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BEAN BROWNIE BASED ON VEGAN PRINCIPLES BY MARIA ENGBJERG
Maria Engbjerg, who is behind the food blog Vanløse Blues, has always been happy to bake. But six years ago, when she became a vegan, that interest ceased - for how was she supposed to make delicious pancakes, birthday buns and cinnamon snails completely without the use of either milk, butter or eggs? Today, Maria has rediscovered the joy of baking. And it turns out that it is quite possible to make a vegan chocolate cake with chocolate icing. A cake that tastes exactly like the one Grandma made and that makes the kids lick the bowl clean.
When cookbook author Maria Engbjerg visits Foodexpo, we make a bean brownie based on vegan principles. You get a taste and a recipe to take home as well as the opportunity to buy Maria's new vegan cookbook, which will be published in March 2022.
Monday 28 March from 12:00 to 12:45
DKK 125,- per ticket
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BEAN RUM BALLS BASED ON VEGAN PRINCIPLES BY MARIA ENGBJERG
Maria Engbjerg, who is behind the food blog Vanløse Blues, has always been happy to bake. But six years ago, when she became a vegan, that interest ceased - for how was she supposed to make delicious pancakes, birthday buns and cinnamon snails completely without the use of either milk, butter or eggs? Today, Maria has rediscovered the joy of baking. And it turns out that it is quite possible to make a vegan chocolate cake with chocolate icing. A cake that tastes exactly like the one Grandma made and that makes the kids lick the bowl clean.
When cookbook author Maria Engbjerg visits Foodexpo, we make vegan rum balls based on beans together. You get a taste and a recipe to take home as well as the opportunity to buy Maria's new vegan cookbook, which will be published in March 2022.
Monday 28 March from 14:00 to 14:45
DKK 125,- per ticket
BUY TICKET TO WORKSHOP
COLD CUTS OF PLANT PROTEINS BY ANETTE HOEG NIELSEN FROM "MAD MED GLØD"
Come and take part in making a delicious spread of plant proteins together with Anette, who has the danish profile @madmedgloed on Instagram and the blog www.madmedgloed.dk, which is a universe of recipes where the focus is on plant-based food, sustainability and ecology. She has worked in the food industry in various ways for many years, and always with a focus on ecology and sustainability.
Anette will share tips and ideas on how to use different types of plant proteins to make cold cuts. The plant proteins used in this workshop are organic and made from horse beans and peas. It is soon Easter, and together with Anette we will make a plant-based cold cuts for the Easter table. It can be used as a substitute for a smoked salmon salad. It can also be used in a sandwich or in a pita bread. You will make your own portion, which you will take home, along with a recipe for the cold cuts. It will be possible to make your own sandwich or a bun with the cold cuts and serve it with sprouts, various fresh herbs and spring onion salt. We are in the middle of the early spring.
Monday 28 March from 16.00 to 16.45
DKK 125,- per ticket
BUY TICKET TO WORKSHOP
FERMENTATION OF THE LEFTOVERS FROM THE KITCHEN BY JALM&B & MICHELINCEHF RENÉ MAMMEN
The innovative bakers from the organic bakery Jalm&B join forces with Michelinchef René Mammen from Substans and inspire to recycle leftovers in bread. Get your hands on carrot leftovers and bread dough and learn about lactofermentation, sourdough and the excellence of Nordic cereals. You get a bucket of fermentation starters and you get your own dough to take home so you can put freshly baked bread on the breakfast table the next day (NOTE: in Danish).
Tuesday 29 March from 10:00 to 10:45
DKK 125,- per ticket
OUT OF STOCK - BUY TICKET TO ANOTHER WORKSHOP
SPICY LENTIN-HUMMUS WITH BACKED CARROTS BY DITTE INGEMANN
Come to the kitchen with cookbook author Ditte Ingemann and be inspired by her passion for the green and climate-friendly kitchen. Together we make one of Ditte's recipes, which is a spicy lentil hummus with baked carrots. It is super delicious, easy and different than if it is made on chickpeas. In addition, different types of vegetables can be used if you do not have carrots at home. You get your taste and a recipe to take home (NOTE: In Danish).
