Nestle Online Cooking Party ! !
Welcome to the unique Nestle Online Party.
Cooking is fun!

We are waiting for you on Thursday, December 9 at 18:30

Link to the meeting.
Will be active 10 minutes before.
Cooking together with
our experienced chefs

How it all will look like?
18:30 We start to Get ready! Positive attitude is the key.
18:35 Introduction
It is time to discuss safety rules, set up work in the kitchen, so it is comfortable and speak a bit about the menu.
18:45 Ready?
Check if you have everything you need?
We are cooking!
We can start, now our chef will take you for a culinary journey.

Meet the Team!
Jakub Fiema
Kitchen Chef CulinaryOn
Jakub started cooking in one of the most iconic restaurants in Warsaw - Solec 44. He also gained experience in Asia and represented polish culinary culture in South Korea. Jakub was also a participant in the popular tv shows and was running cooking classes.
He spends a lot of time traveling, searching for new culinary and terroir cultures around the world. Jakub is an expert of fermenting, pickling and preserving all foods. Deep knowledge about culinary history and true love for local products reflect in his extraordinary cooking. The grandmaster of barbeque.
What is terroir? - do not hesitate to ask him this question during the meeting!

Magdalena Potryus
Event Manager
Magdalena will guide you through culinary fun with absolutely unique a smile and bubbly attitude .

What will we prepare?
We will prepare two delicious dishes for two!
Below you will find a list of ingredients and cooking equipment, the preparation of which we will ask you before the start of the event.
Cook the potatoes, at least 2 hours before the start, so that they cool down.
Thank you :)
Ingredients for dough:
  • 2 eggs
  • 75 grams of semolina
  • 75 grams of wheat flour
  • 30 grams of cooked and blended spinach

Ingredients for filling:

  • 2 cloves of garlic
  • 50 grams of Parmesan
  • 25 grams of sage leavs
  • 100 grams of butter
  • 1 lemon
  • pinch of cinnamon
  • pinch of muskat

    Spinach ravioli with Ricotta
    Cooking equipment:
    • cooking pot 2-4L
    • a pan with a diameter of 20-26cm
    • grater
    • knife and cutting board
    • roller pin

    • STEP 1 In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano. Season to taste with salt and pepper, stir well, and set aside.
    • STEP 2 Mound the flour on a clean work surface and create a well in the center. Place the egg, egg yolks and blended spinach in the center. Using a fork, whisk the eggs together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
    • STEP 3 Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
    • STEP 4 Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese

    • 1 large egg
    • 2 tablespoon of sugar
    • 175 grams Mascarpone cheese
    • 2 cups of espresso or black coffee (200 ml)
    • 50 grams of oblong biscuits (Savoiardi/Ladyfingers)
    • 1 table spoon of Amaretto liqueur (options)
    • cocoa powder for dusting
    Classic Tiramisu
    Cooking equipment:
    • 3 bowls
    • scutcher
    • a glass dish or bowl on Tiramisu

    • STEP 1 Whisk egg yolks with sugar till sugar is disolved then whipped egg whites
    • STEP 2 Whisk mascarpone with whipped egg yolks until completely combined and have the consistency of thickly whipped cream.
    • STEP 3 Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture
    • STEP 4 Cover and chill for a few hours or overnight.
    • STEP 5 To serve, dust with the cocoa powder and grate over the remainder of the chocolate.
    The secret ingredient of all dishes is a good attitude - don't forget to take it with you. See you soon.
    Jakub Fiema