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
We tried chicken on our charcoal grill for the first time the other Friday. I’d never thought of grilling chicken drumsticks on our tiny little grill. The outcome was charred drumsticks but the taste was good! Served the bits with a fresh salad of tomatoes, herbs and lettuce, and parcels of potatoes (thinly sliced potatoes, onion, olive oil and salt wrapped in aluminium foil and cooked on the grill).
I started with mixing a marinade of salt, lemon, cilantro and parsley, rash el hanout spice mix, 1 garlic clove, salt and black pepper. Then i placed the chicken bits in a plastic bag and poured in the marinade. The chicken then rested in the fridge for an hour.
Start the grilling with wiping the excess marinade off and place the chicken bits on the grill. Place the potato parcels on after 5 minutes. Then grill for 25-30 minutes until done. The drumsticks are done when the meat loosens from the bone. Add some fresh parsley, lemon slices and garlic in to the serving bowl.
Filed under Dinner, Recipes
My endeavours with ice cream continue. This is a semifreddo recipe shared by a colleague who has a habit of taking all sorts of delicacies to us and sharing the recipes. She is one who some days invites us to our educational kitchen at work to taste something she’s baked during a leap hour. Such a joy, such a dear colleague. Such great recipes!
For this semifreddo you will need but no ice cream machine needed.
500 g rhubarb and 1 dl brown sugar, and 1/2 tsp cardamom and 1/4 tsp finely grated ginger, zest of one lime
4 eggs, 1 dl sugar, 2 dl double cream, 100 g meringue
Start with cooking the chopped rhubarb with the sugar. Cook for 5 minutes and add the spices. Let cool.
Separate the egg yolks and whites. Beat the yolks and the sugar. Whip the cream. Beat the egg whites. Crush the meringue into chunks.
Mix everything together once the rhubarb ‘jam’ has cooled. Refrigerate for 5-6 hrs.
Filed under Dessert, Recipes
Prepared this wonderful breakfast bowl last night and put it in the fridge for the morning. The only things I added before eating it was strawberries and honey.
This is what you need for one portion: 1/2 dl oats, 1/2 tbsp chia seeds, milk (normal, skimmed, oat milk, coconut milk) to cover the ingredients 1 dl natural yoghurt and 1 tbsp chocolate nibs. Refrigerate overnight. Cut strawberries and place in the bowl and spoon over some honey.
Enjoy! And have a wonderful Sunday!