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).
Sunday morning I developed a vegan sugar-free carrot pancake recipe. We ate it with hot cinnamon honey.
Making the salted lemons…