Fermenting kombucha is really the thing I’m into right now. I have my third batch on the way. The bottle in the pic above is of the 1st batch with green tea and black currant.
My scoby come as a gift from a dear colleague and it has now started making “scoby babies”. Each bottle is actually developing a tiny “baby” of its own.
This is what I do:
1 scoby and 3 dl kombucha from an earlier batch, 2.7 dl tea, 1 dl sugar
Start with brewing 2.7 dl tea (green, black or white) and let it cool to the temperature of 40 C. Rinse the scoby. Pour the cooled tea into a glass jar and add the sugar. Add the kombucha and the scoby. Cover with a cloth.
Let ferment in room temperature for 10-14 days. The longer the stronger taste. The higher the temperature the shorter the fermentation time. It should be no higher than 27 C.
Fish out the scoby and put it in a jar with 2-3 dl kombucha for your next batch. You should have at last 10% of kombucha in each new fermentation.
Bottle the drink and put some fruit or berriers in the bottle for sugar. This increases fermentation and carbonation. Let stand in room temperature for 2 to 3 days opening the corks each day.
Then your kombucha is ready to be enjoyed. It keeps in the fridge for weeks if not months. Ours does not keep because we enjoy it so much!
Filed under Drinks, Recipes
It’s been a while and you might know to be better off follwing my Instagram account if you wish to know what’s happening #inmykitchen.
This post is for the start of my summer holiday. Sundays are pancake days and today a day for special ones.
I’ve made matcha pancakes with a ELLE mat & vin recipe but wanted to try something simpler and without banana. Here you have my pimped recipe.
Makes 6 pancakes.
1.5 dl coconut milk, 1 egg, 0.5 tbsp agave syrup, dash of salt, 2 tsp tahini
1.5 dl flour, 1 tsp green matcha powder, 0.5 tsp baking powder, 0.5 tsp cinnamon
Beat the coconut milk and egg. Add salt and syrup, and tahini.
Mix the dry ingredients. Whisk them into the batter little by little.
Let the batter rest for 10 minutes. Cook in coconut oil and serve with fresh berries and agave syrup.
I love participating in international conference and the INTED2019 in Valencia last week was superb. You always meet so many people and learn so much. Both on the pictures and workshop and especially the networking between the sessions and over meals.
Here you have some insights to more fabulous seafood and the Centraal market hall in Valencia. Also, a peak into Picasso and jot of life exhibition at Fundacione Bancaja. It is great that places like that have their doors open until 9 pm.
Valencia others wonderful sea Food and other delights.
I’m on a conference trip and Enjoying the wonderful tapas, paella and sea Food in the evenings. Have a peak! I’ll be writing about the restaurant later.
My cravings for sweet choclaty desserts continue. Yesterday I tried this favourite recipe with a new topping.
For the cake you will need:
100 g butter, 2 eggs, 1 dl sugar, 1 dl flour, 3/4 dl cocoa and 1 tsp vanilla
Pre-heat the oven to 175 C. Grease a cake tin with a removable bottom.
- Melt the butter.
- Beat the eggs and sugar.
- Mix the dry ingredient.
- Mix in with the eggs and sugar little by little alternating with pouring in the cooled butter little by little.
- Pour in the cake tin and bake for 20 minutes.
Make the topping.
- Cook 1/2 dl double cream. Melt 90 g dark chocolate (70%). Pour over the cooled cake.
- Add some crushed choclate-mint candy.
I have been into new desserts lately and have tried several recipes. This lovely Domino Pannacotta recipe appeared in my feed yesterday and just had to try it.
The cake looks amazing and should taste too. Now the only thing is to wait for the pannacotta to settle.
The Domino biscuits are the Finnish version of Oreos made by the renown Fazer chocolate makes (today actually a corporation in also bakery, restaurant and cafe busoness).
For the cake bottom you will need:
1 packet of Oreos/Dominos, 70 g butter
Melt the butter, chrunch the Oreos in a kitchen aid and pour in the butter. Cover the bottom of a cake tin with the mixture. Place in the fridge.
Then you will need: 2 dl double cream, 2 tsp vanilla powder, 1.5 dl yoghurt, 100 g chocolate, 1 tsp gelatin powder.
Heat the cream and add the vanilla and chocolate. Add the gelatin (check first he package for soaking) and last the yoghurt. Pour in the cake tin. Refridgerate for half a day.
I left out the sugar mentioned in the original recipe, and used powdered vanilla instead of vanilla sugar. The Pannacotta was quite sweet despite of this. This will make a perfect Sunday dessert tomorrow. Just right and comforting on a winter Sunday.
This healthy cake by Catarina König has become my favourite. I have started to bake a small one so that I would not feel that guilty eating up half the cake.
I use a small cake tin with a removable bottom (20 cm in diameter). For this you need: 6 pitted dates, 1 tbsp honey, 1 tbsp coconut oil, 1 egg, 1 dl almond flour, 1/2 baking powder, 2 1/2 tbsp cocoa powder, 1 tsp vanilla and a pinch of salt. Additionally, coconut oil and flour for the cake tin.
Turn on the oven to 175 C.
Take out your kitchen aid and start with mixing the dates, honey and coconut oil. Add the egg and let the machine work for 10 minutes. Mix the dry ingredients and turn them in the cake batter. Pour in a greased form lined with coconut. Leave 1 cm to the sides. Bake in 175 C for 8 minutes leaving it a bit undone as any proper mud cake.
Serve as such or with fruit, berries, icecream or natural yoghurt.
Filed under Baking, Recipes
These amazing pancakes make a fun Sunday breakfast. They are a mix of traditional pancakes, blinis and banana pancakes with a bit of matcha tea, cinnamon and tahini. The original recipe is from ELLE mat & vin and I change it according to what’s in the fridge.
This recipe makes four large pancakes: 1 dl buckwheat flour, 1/2 tsp baking powder, 1/2 tsp cinnamon, 1 tsp matcha, 1/2 tbsp coconut oil, 1/2 tbsp Tahini, 1 dl coconut milk, 1 egg.
Mix the dry ingredients. Mash the banana. Heat the oil and tahini, and mix in the banana and the liquid. Add the egg. Turn in the dry ingredients. Fry in coconut oil.
Serve the pancakes with fresh berries and agave syrup. This morning we had puree of black currants and vegan caviar (seaweed) as savoury alternative. I also served strong and lovely espresso and freshly pressed juice of orange, carrot, beetroot and ginger.
Have a lovely Sunday! We’ll be staying in and watching the meter-high snow cover melt in the rain.
Shakshuka is a dish, a breakfast (?), that I had long planned to make. It was time, when I found a recipe in a recent edition of ELLE mat & vin and one of the food blogger I follow posted a recipe the same week.
It.turned out delicious and next time I know to add a bit of chili.
My version of the recipe for 3 portions:
1 tbs oil, 1 small onion, 1 sweet bell pepper, 1 garlic clove, 1 persimon fruit, 1 tbs tomato paste, 1 cup of crushed tomatoes, a handful of cherry tomatoes, coriander seeds, cummin and smoked paprika (tsp each), 3 eggs.
Pre-heat the oven to 190 C.
Sautee the chopped onion and garlic in oil for 10 min. Add the chopped bell pepper and cherry tomatoes. Simmer for 8 min. Add the persimon, tomato paste and spices. Simmer for 6 min. Add the crushed (canned) tomato and bring to boil. Add salt and pepper.
Pour the stew in an oven form and make holes with a spoon, crack an egg in each hole. Bake in the oven for 6 minutes.
This is a newish favourite Christmas cookie recipe that i found at Love and Cupcakes blog some years ago. I had almost lost it and was lucky to find back to this blog. Thought I already had it here on my blog but no.
This is my versio with slight alterations for the future Christmases and until I know it by heart.
3 cups of flour, 1 cup of butter, 1/2 cup cocoa, 2 tsp baking powder, 1/2 tsp salt, 3 eggs, 1 1/2 cups caster sugar, 1 tbsp milk, 1 tbsp vinegar, 1 tsp vanilla powder, 1 tbsp red food colour, powder sugar to roll the cookies in before baking.
1. Mix together the room warm butter and sugar. Mix all the dry ingredients.
2. Add the eggs, one by one.
3. Add the milk, vinegar and food colour.
4. Mix in the dry ingredients. Let the dough rest for a couple of hours.
5. Heat the oven to 175 C/350 F.
6. Take one teaspoon of the dough per cookie and roll into a small ball.
Dip into powdered sugar and place on a baking sheet.
7. Bake for 12-15 minutes.