Another delayed blog… promise I will catch up.
Today we went walking around Budapest. The first place on our ‘hit list’ was Szimpla Kert (simple garden). It’s a market during the day and a ‘ruin bar’ and cinema/theatre at night.
‘Ruin’ bars are a big thing in Budapest, where old run down houses and factories are turned into public spaces, bars, food places and markets: semi indoor/outdoor.
There were quite a few stalls full of honey and something I haven’t seen in a market before; pollen. They also made their own peanut butter, of sorts, where ground nuts are mixed with honey, and sometimes honey and cocoa. Something to try making at home as an alternative to peanut butter. See the recipe further down.
So much cheese! I must admit to being slightly scared to try it… you never know what bacteria is lurking! Unpasturised cheeses have been known to cause ‘issues’! My dad could tell you a good story about his unpasteurised cheese experience.
The next time we visit Budapest we will probably rent an apartment so we can make the most of the local food, but also ensure we eat well. Green vegetables have been minimal for the last few days and I can really feel it.
Later that night, the place looks completely different.
Salt and Honey Almond Butter.
I was going to post a paprika infused Goulash recipe, but you can find recipes all over the internet, and to be honest, the almond butter with honey is more appealing to me. I am also going to try a chocolate version of this by adding cocoa and vanilla essence.
This recipe is totally lifted from another site, Naturally Ella. This is snack food heaven! Have it with crudite (carrots, peppers, celery), or add it to your green smoothie!! 🙂
- 2 cups roasted almonds*
- 2 tablespoons honey
- 1 teaspoon sea salt (or more, depending on your taste)
- Place almonds in a food processor and turn on. Let your food processor run until the oil has released and almond butter has smoothed out – it will ball up just before this happens. Turn off food processor and transfer to a jar.
- Stir in salt and honey. Cover with an air tight lid and keep in the refrigerator. SIMPLES!
*If using non pre-roasted almonds, you can roast them yourself. Place almonds on a baking tray covered in parchment paper. Roast at 135˚C for 45 minutes.