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Author | SHA1 | Date |
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Luke Smith | 282328a61d | 2 years ago |
Luke Smith | 04343a64a5 | 2 years ago |
Elias Pahls | ef8023ddeb | 2 years ago |
Elias Pahls | 662add65fd | 2 years ago |
Elias Pahls | 28406a2936 | 2 years ago |
Elias Pahls | e90285c5d4 | 2 years ago |
Elias Pahls | 7694f18a7d | 2 years ago |
Elias Pahls | 3cb24944b2 | 2 years ago |
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---
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title: 'Kombucha'
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tags: ['drink', 'sweet']
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date: 2022-12-30
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author: elias-pahls
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---
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The simple yet comprehensive guide to making tasty kombucha. This is intended
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to give you an initial overview of the process. I strongly encourage you to
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experiment with brewing times, teas, flavors, etc. The scoby is extremely
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tolerant, so the worst that can happen is that your resulting kombucha won't be
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that great.
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## Ingredients
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- 5l (1 gallon) jar
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- 3-5 tbsp black (or green) tea
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- 2 cups sugar
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- kombucha scoby
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- optional additional teas
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- optional juices, fruits, spices
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- patience ;)
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## Directions
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Primary brew:
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1. Boil 1-2l of water.
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2. Rinse all the dishes you will be working with boiling water; this is
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important so the brew doesn't go bad while fermenting.
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3. Steep 3-5 tbsp (or 5-6 bags) of tee in 3-5 cups of water.
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4. Strain the leaves from the tea and add 2 cups of sugar (or honey).
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5. Add other optional teas to your liking; I like to add a good handful of
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rosella tea; steep and strain this in boiling water separately.
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6. Add 4l of water to the tea concentrate and pour into a wide mouthed jar.
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7. Let the tea sit until it is less than 40°C; add ice cubes if it has to go
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quick.
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8. Add your scoby to the jar and seal the mouth tightly with a cloth or paper
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towel and a rubber band. The scoby has to breathe, but you want to prevent
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insects and dirt from getting into the jar.
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9. Let the jar sit in a warm dark spot for 10-14 days.
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Second brew:
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1. Taste the brew after 10-14 days; if it has started to carbonate and the
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sugar is mostly gone, it is ready. The brewing time will strongly depend on
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your personal preference, shorten or lengthen as you wish.
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2. Once ready, strain 4/5 of the brew through a sieve into re-sealable glass
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bottles.
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3. Make another batch of primary brew and refill the big jar; the remaining old
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brew will act as a starter. Rinse the jar and remove parts of the scoby once
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in a while.
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4. If you wish you can add juices, fruits, or spices to your brew. These will
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partially ferment and add a special character to your kombucha. One nice
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addition is apple and cinnamon mixed in with green tea.
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5. Let the bottles sit in a warm dark spot for another 3-14 days; the
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carbonation process will continue, so make sure to release pressure from the
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bottles every other day.
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6. When you are satisfied with the carbonation and the flavor, put the bottles
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in the fridge. Here you can store them for weeks at a time.
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7. Enjoy your kombucha, rinse, and repeat.
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---
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title: Zurich-Style Meat Saute
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tags: ['beef', 'cream', 'swiss', 'quick']
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date: 2023-01-06
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author: elias-pahls
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---
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Originally called "Züri Gschnätzlets" (Zurich chopped) from the city of Zurich
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in Switzerland, this is a tasty and practical recipe from simple ingredients.
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You can use any kind of meat really, depending on your taste. Very
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traditionally, finely sliced liver and kidney is also mixed in with the meat
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and mushrooms.
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- ⏲️ Prep time: 15 min
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- 🍳 Cook time: 15 min
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- 🍽️ Servings: 4
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## Ingredients
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- 600g Beef, finely sliced
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- 250g Mushrooms, finely sliced
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- 1 Onion
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- 1 tbsp Flour
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- 200ml White whine
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- 200ml Cream
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- 1 tbsp chopped parsley
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## Directions
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1. Fry the meat in butter at high heat until it starts loosing liquid.
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2. Take the meat out of the pan and set aside.
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3. Saute the onions.
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4. Add the mushrooms, saute, then add a tbsp of flour and mix well. The flour
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will make the sauce thicker, so use carfully.
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5. Add the white wine and let it boil for a few minutes.
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6. Add cream, boil until the sauce is very creamy.
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7. Add the meat, boil until the meat is warm.
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8. Add parsley, and serve.
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Serve with [Rösti](./roesti.md) or other traditional Swiss dish.
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