Nasi uczestnicy, w ramach zajęć kulinarnych, poza gotowaniem uczą się robić przetwory. Poza typowymi ogórkami kiszonymi przygotowaliśmy sos słodko-kwaśny, konfitury z brzoskwiń do ciast i deserów, kompot z mirabelek do obiadów oraz konfiturę ze śliwek i gorzkiej czekolady, przypominającą popularny krem czekoladowy.
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