Just a few crumbs… I had to work on Saturday morning so I missed the market. I spent the rest of the day and Sunday in the kitchen. I cooked together with my friends. We had so much fun and the food was magnificent! 🙂
I have wanted to make preserved lemons for a long time so when I had the opportunity to buy organic lemons (straigt from Sicily), finally I made it. Preserved lemon is a condiment that is common in North African cuisine, especially in Morocco (it is used in dishes like tagines). Diced/quartered/halved or whole lemons are pickled in a brine of lemon juice and salt; occasionally spices are included as well. The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.
Moroccan Preserved Lemons
Ingredients for a 1,5 liters (3,17 pints) jar
– 6-7 organic lemons
– juice of 10-12 lemons
– 3/4 cup salt
– 8-10 coriander seeds
– 2-3 bay leaves
– 1-2 teaspoon cumin seeds
Have ready a 1,5 liters (3,17 pints) canning jar.
Wash and dry lemons to remove any surface dust or dirt. Scrub the skin to lift any dirt or grit that is hard to remove. Quarter the lemons from the top to within 1-2 centimeters (1/2 inch) of the bottom. Sprinkle each lemon with as much salt as possible (salt extracts juice from the lemon, softening the rind). Reshape the lemons.
Place 1 tablespoon of salt on the bottom of the jar. Push lemons into jar and sprinkle over the remaining salt. and add the spices between the layers. Press the lemons down to release their juices. Pour over more lemon juice to completely cover lemons. Seal and label the jar. Let the lemons ripen for about 30 days in a warm (but no direct sunlight) place.
To use, remove a lemon from the jar and rinse under running water. Remove and discard the pulp if needed.
And here are some photos of our Moroccan trip back in 2008. Now relax a little, turn the music on and enjoy the pictures…
Click for larger photos!
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…
Another weekend crumbs… On Friday we had the chance to finally visit a cafe, called Nostro Gastronomy where the Italian owner, Carlo makes the best cappuccino in Budapest. It’s creamy, foamy and you forget everything if you drink a sip. The cafe also serves home made cakes, pastries (brioche and nonno torta are amazing!) and sandwiches. This is a place that is about dedication, their passion for culinary creations, where the ingredients in part come from the lush fields of Hungary, and where you feel always welcome and appreciated (so it’s a must visit cafe!).
Saturday morning was sunny and the farmers market was full of good energy and vibes. The nice weather attracted people to go to the market so it was packed. There are so many spring vegetables are available now and my favorite goat cheese too.
Demeter organic seeds
Sunday early evening relax: vegan chai latte and magazines at Ecocafe…
I promise less words and so many photos in this post. We spent a long weekend in the Czech Republic visiting beautiful places like Prague, Český Krumlov and Mariánské Lázně. The Czech cuisine is not famous of its vegatarian kitchen but I had couple of pints amazing tasty beer.
The famous Dancing House or Fred & Ginger Building
Statues at Praha Hlavní Nádraží
Český Krumlov is a small city in the South Bohemian Region of the Czech Republic, best known for the fine architecture and art of the historic old town and Český Krumlov Castle. Old Český Krumlov is a UNESCO World Heritage Site and was given this status along with the historic Prague castle district.
Mariánské Lázně is a spa town in the Karlovy Vary Region of the Czech Republic. The town, surrounded by green mountains, is a mosaic of parks and noble houses. Most of its buildings come from the town’s Golden Era in the second half of the 19th century, when many celebrities and top European rulers came to enjoy the curative carbon dioxide springs.