What are you been cooking today

[achookwoman]

These, crepes filled with ham, ricotta and spinach.  A Dan Lepard recipe.

[achookwoman]

 


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[achookwoman]

Rye, Laucke white and Oat bran.


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[cookie1]

Yum all round.

[Cornish Cream]

Wow!  delicious looking food Chookie.

[Cuilidh]

They look delicious, Chookie

I've just finished chickpea paprikash and harissa tofu with pistachio couscous as well as my weekly batch of kombucha.

[Bootobethin]

Cuilidh what recipe do you use to make your kombucha?
I would really like a tried and true recipe if you don’t mind sharing.
Sorry if you have already posted one and I haven’t seen it. I haven’t seen on the forum for a while as I went overseas.
Thanks!


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[cookie1]

This is the photo of the crackers using excess SD starter. You can put any flavours in them you like. https://www.sourdoughandolives.com/recipe/sourdough-crackers/

[Cornish Cream]

Great looking crackers Cookie

[Cuilidh]

Cuilidh what recipe do you use to make your kombucha?
I would really like a tried and true recipe if you don’t mind sharing.
Sorry if you have already posted one and I haven’t seen it. I haven’t seen on the forum for a while as I went overseas.
Thanks!


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This is my method for a 4 litre jar, which we drink in a week.

Never use anything meatalic and make sure all your equipment, bottles, jar, etc. are clean and at room temperature.

1 rounded tbs black tea leaves (I use English Breakfast Tea)  You can also use tea bags.  Not all teas are suitable, i.e. fruit teas. 
750 ml boiling water
200 gm raw sugar

I steep the tea leaves for about 10 - 15 minutes then filter it off into the 4 ltr jar and add the sugar.  Stir to dissolve the sugar and leave everything until it is at room temperature.

Add filtered water to the jar to nearly full then add the scoby and some of the previous batch of saved kombucha fluid.

Cover it with a cloth (and a rubber band to keep it in place) to allow the brew to breathe but so that no dust gets in (I use an old tea towel)  then leave it until it is ready.  At the moment I leave mine for 7 days and that works perfectly I haven't made it in winter yet and I suspect it may take longer.

When the kombucha has 'brewed' carefully remove the scoby and about 1 cup of the fluid and put it aside, ready to be added to the next batch.

You don't have to do this, but I like to flavour mine with fruit as well - raspberry is lovely, funniily enough I didn't enjoy the mango so much and I tried strawberry this week and find it a bit overpowering (although I may have used a bit too much).  You don't need much flavouring, perhaps 1 tbs of pureed fruit per jar (I decant my kombucha into four jars for ease of use).

You can also do a double ferment, i.e. after you have decanted the kombucha you can also leave it to ferment a second time and this makes it more effervescent.  I don't like the effervescent effect so I do not do this, but from what I can gather, most people give it the second ferment.  I think that you need only do this for a couple of days more.

There are loads of downloads on YouTube and as many methods as there are downloads, but there are also some very useful ones as well so have a wee prowl around there.

I have only been making kombucha for a couple of weeks so still early days, but I am really enjoying it and, so long as you are organised, it takes very little time.  Just have everything ready to go and it doesn't take long to prepare.

[achookwoman]

Thanks Marina for a very clearly written recipe for making Kombucha.  My gardener is bringing me a scoby this week.
A question.  Can you use plastic bottles when you decant the Kombucha?
Cookie,  they look interesting.  Thanks for the link.

[judydawn]

Great crackers cookie, do they stay crisp for long? 
The Komucha sounds interesting Marina, must google that to see what the health benefits are.

[obbie]

I made 2 meat large ,meat pies, with my shortcrust pastry, ILB choc cake, American Brownies, in my thermie/
Then a green chicken curry for tonight.

[mab19]

Nice cooking everyone.

Obbie, do you use the shortcrust pastry from the EDC book?

More Pizza Sauce and some Sweet Zucchini Relsih here.

[obbie]

Mab, yes, it turned out great. I doubled it, made it, then chilled in the fridge for 20 minutes before I rolled it out.