Træt af SU-pasta? Kom til gratis madklub!
Hver anden søndag laver vi mad og spiser sammen. Vores dygtige franske kok Pauline har sammensat en lækker menu og guider os gennem madlavningen. Vi skal omkring det nordiske, græske, asiatiske og afrikanske, og sydamerikanske køkken!

Madlavning 17.00 / Spisning 18.30

Sted: Maskinhallen, Sundholmsvej 28A
Pris: Gratis - Du kan også skippe madlavningen og bare spise med (25 kr.)
Tilmeld dig via linket (Først til mølle - begrænsede antal pladser)

Kh. Pauline og Amalie

Madklubben er støttet af Roskilde Festival Gruppen, og vi får overskudsmad fra Madboks - på den måde kan vi lave gratis fællesspisninger for unge under 30 her på Amager.

MENU:

January 11 - Greece: “Mediterranean Revival”

Dish: Fasolada (Greek White Bean Stew) – hearty tomato and white bean soup with rescued carrots, celery, and herbs.

Drink: Citrus & Olive Leaf Infusion – brewed tea from rescued citrus peels and olive leaves (or rosemary) with a drizzle of agave.

Workshop: Learn how to make your own ginger bug (bring a small jar!).

January 25 - Korea: “Seoul Warming”

Dish: Vegan Kimchi Jjigae – spicy stew with napa cabbage, tofu, and rescued winter vegetables simmered in gochujang broth.

Drink: Ginger & Pear Soojeonggwa – spiced Korean-style punch made from rescued pears, ginger, and cinnamon.

Workshop: Make your own kimchi or sauerkraut (bring a jar).

February 8 – Denmark: “Smørrebrød Revival”

Dish: Vegan Smørrebrød Creations – open-faced sandwiches using rescued rye bread and seasonal toppings like roasted root vegetables, pickled beets, creamy chickpea “egg” salad, and herbed tofu spread.

Drink: Apple & Dill Sparkler – sparkling water infused with rescued apples, dill stems, and lemon peel for a fresh Nordic twist.

Workshop: Hands-on smørrebrød making (with rescued toppings).

February 22 – Thailand: “Fresh Balance”

Dish: Rescued Veg Green Curry – fragrant coconut curry with surplus greens, root vegetables, and Thai basil.

Drink: Lemongrass & Lime Cooler – brewed lemongrass stalks and rescued lime juice over ice.

Workshop: Learn how to brew your own kombucha (bring a jar or bottle).

March 8 – Kenya: “From Garden to Pot”

Dish: Sukuma Wiki (Kenyan Collard & Tomato Stew) – comforting kale and tomato stew with beans, served with rescued grains (rice, millet, or cornmeal).

Drink: Tangawizi Cooler – refreshing ginger-lime drink made from rescued ginger roots, citrus, and mint.

Workshop: Flavored salt making – blend rescued dry herbs, citrus peels, and sea salt into your own custom finishing salt to take home.

April 19 – Peru: “Andean Abundance”

Dish: Quinotto Verde (Peruvian Green Quinoa Risotto) – made with rescued greens, herbs, and root vegetables.

Drink: Maracuyá Refresher – passionfruit-style drink made with rescued tropical fruits or frozen fruit mixes.

Workshop: let’s pickle stuff (bring your own jar).

May 3 – Sichuan, China: - “Bold Flavours”

Dish: Mapo Tofu à la Food Waste – tofu in spicy Sichuan pepper sauce with rescued mushrooms, greens, and chili bean paste.

Drink: Chrysanthemum & Apple Cooler – lightly sweetened tea with rescued apples and dried chrysanthemum flowers.

Workshop: Make and fold dumplings together.