In winter, there were two workshops in the Subbotnik kitchen:
In October, we made and cooked a delicious carrot, lentil and chili spread. In December, we were shown how to make really tasty vegan ice cream.
As both workshops unfortunately could not take place with participants present, here is a small photo documentation:
Homemade carrot, lentil and chili spread *click*
Filling and boiling down *click*
The above workshops were organized with the kind support of:
Ice cream recipes: Mousse au chocolat, pear-cinnamon ice cream, vanilla ice cream *click*
*ham ham