Lots of crumbs about last weekend. On Friday afternoon I bought organic lemons at a cafe and gourmet shop, called Sarki Fűszeres. I needed organic lemons to make Moroccan salted lemons (recipe coming soon!).
If you visit Sarki Fűszeres in Budapest, don’t miss their cappuccino and croissant.
Saturday morning I went to help out at Makifood Cookery School during Dim Sum class. It was a great class, I learnt so much about dim sum and I ate until I was full.
The menu was divine (nearly every dish was vegetarian): shrimp shumai, vegetarian spring rolls, savory radish and shiitake cakes, congee with various toppings (congee), vegetarian steamed buns, sweet coconut balls (mochi) and fot gao (steamed sweet bread).
Making the filling for steam buns…
Buns waiting to be steamed…
Dim Sum heaven…
My favorite steam buns ever!
Sunday morning I developed a vegan sugar-free carrot pancake recipe. We ate it with hot cinnamon honey.
Making the salted lemons…
Sunday evening dinner: spinach goat cheese quiche with a big bowl of fresh salad…
