September…. time is flying and here we are with another round of the monthly “In My Kitchen” theme.
In my kitchen…
Some gifts from Bali, cocoa powder and coffee luwak… the cat-like animal (on the side of the tin) is called a civet and responsible for making this coffee unique. These shy animals eat the cherries of the coffee plant and as they pass through their digestive system, enzymes remove some of the coffee beans acidity before they poop out the coffee beans fully intact. As a result, the coffee beans apparently make a smoother cup of coffee. Lots of controversy over how these civet cats are kept so good to check a reliable source if possible.
Tried a second ferment with kombucha, adding fresh apple juice and mint. Although the combination of flavors are refreshing, the effervescent part was missing and as you can see, flat as a pancake and not a bubble in sight. Oh well, better luck next time… apparently when kombucha is on the sweeter side it’s a good time to second ferment. Anyone with tips to share?
Started making milk kefir as a friend had some spare kefir grains to share. Kefir is a creamy yoghurt-like drink that tastes slightly sour but when sweetened with a little honey makes a very refreshing probiotic drink. Wanting to make a simple kefir cheese, used the same method as when making labneh cheese. Straining the whey off through a tightly weaved cloth and formed the remaining soft curds into small balls. Placed them in olive oil with some fresh thyme, apparently they keep for months but not expecting them to last that long in our house. Next time will age the rounds of cheese for more flavor before adding to the olive oil. My kefir experiments are on going… anyone else love tinkering in the kitchen?
Up until a few years ago I was the only one in the family who loved beetroot. Glad I persevered… we all enjoy beetroot and when making sweet pickles I need to make up a large jar. We also love roast beetroot, beetroot juiced with apples or, enjoy beetroot with yogurt as a side.
When you need to remove pulp from tomatoes, as in these moussaka stuffed tomatoes, this handy tomato shark does the job.
Also in my kitchen, sprouted radishes that were quite bitter, the food saver is wonderful for keeping them fresh for a couple of days. Made a basic cottage cheese and incorporated some kefir during the process… I prefer a more robust cottage cheese but it was good none the less. As you can see, enjoyed on toasted brown bread with sweet pickled beetroot, dried tomatoes and sprouted radishes.
Muffins are so quick to make and not as sweets as other cakes… so here we have some blueberry ones.
The cauliflower looking blobs are kefir grains that contain beneficial yeasts and bacteria and like scoby’s and sourdough starters, need constant feeding to keep them alive.
The “In My Kitchen” monthly theme host is Sherry, from sherryspickings.blogspot.ie If you would like to know what’s cooking or see some kitchen treasures, head over to Sherry’s blog and check out all the other IMK participants.