I'm splitting my cooking content over to this account so I don't need to CW all my food posts :)
I like to bake bread, cook big batches of things that I can freeze leftovers of, and eat all sorts of delicious things 😁 I am known for my frequent avotoast posts.
Here's a sample of some things I've cooked up lately!
Unfortunately there won't be any trick or treaters to interrupt the movies but I shall survive
Add pasta water and truffle sauce. Drain and add pasta, cook until heated through. Season to taste with a squeeze of lemon, salt and pepper.
Serve and enjoy! 2/2
#Recipe time! Orecchiette with fennel sausage and broccolini.
- 170g orecchiette
- 1 bunch broccolini
- 3 mild Italian sausage
- 1/2 6.4oz can truffle sauce
- slice lemon
- EVOO, salt, pepper
Set salted water on to boil and heat saucepan on high. Cook pasta as directed. Meanwhile, cut broccolini and sausage into bite-sized pieces, discarding the sausage casing. Cook sausage in EVOO on high; add broccolini when sausage is browned, halfway through. 1/2
A weird thing to me is all this home kombucha does not appear to be coming from tea fans. Every single recipe I've come upon has suggested using bagged tea o_O Very surprising that more recipes don't specify looseleaf.
I suspect the issue was wrong pH at the start. I didn't have a lot of kombucha left over from the first brew and so I think the dose wasn't enough. This means it wouldn't have been protected.
The good news is that I now have pH test strips, so I can ensure my pH is always below 3.5!
Sighhhhhh my one and only SCOBY got contaminated with mold. I think my starting pH was too high. I'm going to have to grow another SCOBY from scratch 😔
This one took sooo long, well, at least I've learned my lesson
Another good discovery: you can simply buy a bottle of yuzu juice and mix it with sparkling water and simple syrup to make lemonade WHENEVER YOU WANT
Now also on the list: hibiscus!
My first batch has been bottled but it's pretty cold here (69.8F apparently, which is 21C exactly), after 3 days there was barely any carbonation built up so I'm going to let it go a lil longer.
I got two new half gallon jars so my next batch can be much bigger!!
Sipping on a cup of licorice tea with honey before bed and wow this blend is really outstanding. The price tag makes me wince but I picked some up at teafest PDX last year and it just might be worth it... https://chesserroe.com/collections/retail-functional-tea-collection/products/retail-sing
Funny enough, the honey I'm using I *also* got at an event in PDX (the crafts fair I think?), and it's a dark and robust chittum honey. Good for digestion, I hear. https://en.m.wikipedia.org/wiki/Rhamnus_purshiana
Do you have a favourite kombucha flavour? Now that I'm making it myself at home, I'm looking for ideas!
Here's what I have on my list so far:
- ginger, cayenne and lime
I also have a variety of teas I can brew it with. My first batch was a medium oolong. This next one is a strong Assam. I have all the teas available for brewing!