tag:blogger.com,1999:blog-21424768117380080172024-03-20T07:48:25.858+00:00 REROOTING THE FUTURE blog A space to share the knowledge and skills I have acquired in my quest for a more sustainable lifeZanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-2142476811738008017.post-24105508978977301832017-03-16T12:35:00.000+00:002017-03-16T12:35:16.334+00:00"Refuse, Reduce, Reuse, Recycle, Rot (and only in that order)............is my family’s secret to living waste-free since 2008!" <i>Bea Johnson</i><br />
<br />
Earlier this week I attended a brilliant talk by Bea Johnson, author of the book <a href="http://www.zerowastehome.com/about/book/">Zero Waste Home</a> and proprietor of the website<a href="http://www.zerowastehome.com/"> Zero Waste Home</a> where she provides a host of resources (bulk buy sellers in Ireland) and tips on how to de-plastic and declutter your life. She lives in California with her husband and two teenage boys, The amount of black bin waste their family created last year fits inside a small mason jar. That is impressive, and it gets me thinking about our black bin waste, we are down to one and a half black bin collections a year (husband, myself and a cat) which is not terrible, but it could be so much less if we found plastic free alternatives to more food items and planned meals for the week and bought stuff in bulk or was part of a local bulk buy group. <br />
<br />
<span style="color: #666666;"><b>Things we currently regularly buy in plastic: </b></span><br />
<span style="color: #666666;"><b>(B) = black bin; (R) = recyclable; (U)= unsure</b></span><br />
<span style="color: #666666;">Milk (R)</span><br />
<span style="color: #666666;">Cheese (B)</span><br />
<span style="color: #666666;">Crisps (B)</span><br />
<span style="color: #666666;">Some nuts (B)</span><br />
<span style="color: #666666;">Lemons and limes (B)</span><br />
<span style="color: #666666;">Lettuce (B)</span><br />
<span style="color: #666666;">Pulses (U)</span><span style="color: #666666;"> </span><br />
<span style="color: #666666;">Free range chicken (B&R)</span><br />
<span style="color: #666666;">Pasta (U)</span><br />
<span style="color: #666666;">Yoghurt (R) </span><br />
<br />
<span style="color: #666666;"><b>Food that I regularly buy that I have found waste free alternatives for</b></span><br />
<span style="color: #666666;">I buy most of my veggies and fruit naked</span><br />
<span style="color: #666666;">I have bought nuts using my own cotton bags </span><br />
<span style="color: #666666;">Meat (I bring my own plastic ice-cream boxes to butchers)</span><br />
<span style="color: #666666;">Oats in paper bags </span><br />
<span style="color: #666666;">Free Range Eggs in boxes, no plastic </span><br />
<br />
Unlike Bea, we have decided that we are not minimalists, but I (more so that himself) want to own less stuff, so this year, I would like to divest myself of my things in our lives that I don't use, don't have solid plans for or don't like. When I buy things, they are to be the right things, preferably second hand or homemade things that will last a long time. I have made a list of the purchases/ things I need to make this year or next that will be the right things for our somewhat pared down, more plastic free lives. <br />
<br />
<span style="color: #666666;"><b>Areas that I will be working on to become more zero waste:</b></span><br />
<span style="color: #666666;">Buy bamboo toothbrushes next time I need to buy toothbrushes</span><br />
<span style="color: #666666;">Look for a BB cream that comes in glass next time I need to buy that</span><br />
<span style="color: #666666;">Perhaps make mascara as per Bea's instructions in her book when I next feel inclined to buy the stuff</span><br />
<span style="color: #666666;">Work towards creating a bulk buy group in my area</span><br />
<span style="color: #666666;">Get back to making my own yoghurt especially now that I have discovered porridge bread</span><br />
<span style="color: #666666;">Ask online sellers to only send items in paper or cardboard</span><br />
<span style="color: #666666;">Make a few fabric and net baggies to facilitate buying loose nuts, veggies, pulses, rice, etc</span><br />
<span style="color: #666666;">Look for plastic free dishwasher detergent that doesn't cost a fortune</span><br />
<span style="color: #666666;">Make/ buy beeswax wrap for buying cheese in and as a substitute for cling film</span><br />
<span style="color: #666666;">Find a place to buy dry catfood in cardboard or from a bulk supplier</span><br />
<span style="color: #666666;">Limescale cleaner for the toilet</span><br />
<br />
Bea pointed out that because they have all the stuff that they need (not much stuff at all) it leaves them as a family with more time (not looking after stuff) and money with which to pursue experiences such as sky diving and interesting holidays. The gifts that they give each other are the gifts of experiences, not gifts of stuff. Please check out her <a href="http://www.zerowastehome.com/">website</a> for more information on how to live well and create less waste. If you are interested in a zero waste lifestyle, and are looking for support, join the Facebook group<a href="https://www.facebook.com/groups/zerowasteireland/?multi_permalinks=1943910129174250&notif_t=group_highlights&notif_id=1489619318918368"> Zero Waste Ireland</a>. This is a very active (over 4000 members) Facebook group that are a great resource.Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com1tag:blogger.com,1999:blog-2142476811738008017.post-29402065116867173712015-07-13T22:39:00.000+01:002015-07-13T22:39:47.126+01:00Mallow seeds, a delicious snackToday I found a tree mallow (<i>Lavatera arborea</i>) covered in seed heads, so I harvested a number of them and fried them up for a few minutes before putting salt and ground cayenne pepper on. You could take the three leaf like structures off of the seed head before cooking, but this can easily be done afterwards while eating it. The taste is fairly reminiscent of fried sweetcorn. I also like to harvest these and toast them in the popcorn maker. Fresh, the seed heads taste a bit like raw peanuts. When harvesting, look out for the younger, greener ones as their texture is better.<br />
Tree mallows have velvety leaves and lovely, purply flowers, see photo, both of which can be eaten. Other varieties of mallow such as common mallow (<i>Malva sylvestris</i>) and Egyptian mallow (<i>Malva parviflora</i>) also have edible flowers, leaves and seeds. The flowers can be added to salads, the leaves used to thicken soups or cooked like spinach. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9wNJFk4sjXE/VaQq2k2_3bI/AAAAAAAAA4E/CCZajSm7xiU/s1600/20150713_174058.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-9wNJFk4sjXE/VaQq2k2_3bI/AAAAAAAAA4E/CCZajSm7xiU/s320/20150713_174058.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mallow flowers and leaves</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XAQJKiQXFaA/VaQq4rOE3hI/AAAAAAAAA4M/TDO9_2h30Ag/s1600/20150713_174111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-XAQJKiQXFaA/VaQq4rOE3hI/AAAAAAAAA4M/TDO9_2h30Ag/s320/20150713_174111.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mallow seed heads</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HnJcY8loCqo/VaQq8YdA2YI/AAAAAAAAA4U/cvZ4Y_9M31s/s1600/20150713_194816.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-HnJcY8loCqo/VaQq8YdA2YI/AAAAAAAAA4U/cvZ4Y_9M31s/s320/20150713_194816.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried mallow seed heads</td></tr>
</tbody></table>
<br />
Now is also a good time to look out for dried poppy seed heads, these heads can be shaken into a paper bag, allow the seeds to dry properly and store them for adding to baked goods. Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com0tag:blogger.com,1999:blog-2142476811738008017.post-37723724228323030052014-09-05T17:02:00.000+01:002014-09-05T17:02:42.296+01:00Pumpkin seed milkPumpkin season is almost upon us, and I have discovered a very easy way to use up all those pumpkin seeds that are left over. Turn them into 'milk'. I used the seeds from 2 butternut squashes, this made around 550ml of pumpkin seed milk. Because the butternut seed husk is quite fine, the solid remains are going to be added to a sourdough crackers batter. <br />
<br />
Equipment needed:<br />
<ul>
<li>nylon sieve or jelly bag</li>
<li>blender</li>
<li>container</li>
<li>spoon</li>
</ul>
Method:<br />
<ol>
<li>Put
your pumpkin (or sunflower) seeds (cases and all) into a blender with
enough water to cover them. Blend it up till all of the seeds are broken
up and the water turns whitish.</li>
<li>Push this through the sieve,
catching the liquid and returning the seed mush to the blender again
with enough water to just cover them. Blend the mix again until the
liquid turns whitish and the seeds break up into even smaller pieces.
Pass through the sieve </li>
<li>Repeat stage 2 once again</li>
<li>Bottle up the seed milk into a clean bottle, refrigerate and enjoy it within a few days</li>
</ol>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvOEv15vDkF1qgBvb_hSEB23Saxrr_zAVxfhebib_BzZx6vy4cmbuk7AkW8Kr5YqZMI3qqVqfAIAFV6tFnRp8Ic3HYesqVGhRWlh4bTaFy9iFBPbxw9zGiZyfrffjlvGIuKdW58XyFmBT/s1600/20140905_161434.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvOEv15vDkF1qgBvb_hSEB23Saxrr_zAVxfhebib_BzZx6vy4cmbuk7AkW8Kr5YqZMI3qqVqfAIAFV6tFnRp8Ic3HYesqVGhRWlh4bTaFy9iFBPbxw9zGiZyfrffjlvGIuKdW58XyFmBT/s1600/20140905_161434.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seeds and water in blender</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzqq6q8-l8ANieg47z-EMhlIuj9QAn6cHm75azRB7JOJ6f6lsbnohoOBg8sD1abfYPYio8sNAjGVwRC3sq06_yrr_xDvI5C3X8t3FU8VMQwhbEmyFknR4FbCFg6dZZEgJfnlKc734pZ-u/s1600/20140905_161415.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzqq6q8-l8ANieg47z-EMhlIuj9QAn6cHm75azRB7JOJ6f6lsbnohoOBg8sD1abfYPYio8sNAjGVwRC3sq06_yrr_xDvI5C3X8t3FU8VMQwhbEmyFknR4FbCFg6dZZEgJfnlKc734pZ-u/s1600/20140905_161415.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Straining the liquid from the solids</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OxO7hGaNFbsLnsWZKyIGDh1jYoTAtgoXhchD3Mf_MFVJ94kcOnZNeQVDsh4OnRWjujkin0HqYk_7DcXlWdoUNYgz4xpyWUhUDRtLE5cFIl9lspkfAWIARkktFbRdsna0vv1SxtXQtU4Q/s1600/20140905_163131.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OxO7hGaNFbsLnsWZKyIGDh1jYoTAtgoXhchD3Mf_MFVJ94kcOnZNeQVDsh4OnRWjujkin0HqYk_7DcXlWdoUNYgz4xpyWUhUDRtLE5cFIl9lspkfAWIARkktFbRdsna0vv1SxtXQtU4Q/s1600/20140905_163131.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The end product!</td></tr>
</tbody></table>
Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com0tag:blogger.com,1999:blog-2142476811738008017.post-21872962826344632582014-02-01T11:16:00.000+00:002014-02-01T11:16:36.997+00:00Laundry liquidI stopped using commercial washing powder a number of years ago because I tend to wash my washing at 30degrees which seems to be too cold to fully dissolve some powders, leaving a whitish residue on dark items. So for years I have been using commercial non-bio laundry liquid. A friend of mine told me that she makes her own, so when I ran out of my usual, I went to the internet and found a recipe that I adapted. It works pretty well, I have washed three loads with it and it seems to do the job for a fraction of the price of commercial.<br />
<br />
<b>To make 4L of concentrated laundry liquid</b><br />
<br />
<b>Ingredients </b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pXuXh-GFWXrag43huEj3G-6ejeUuyGtVn4nQgKAMdcvyRa3jHCsuq2SJeIT6K8o8MVUWfxgKLUSB4jbr93euipYm98CRcnnaf_uNC3RfmcyS-4BCKO8GDHPaRTiGQAJCtit-aVRLlWCS/s1600/20140116_094747%5B1%5D.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pXuXh-GFWXrag43huEj3G-6ejeUuyGtVn4nQgKAMdcvyRa3jHCsuq2SJeIT6K8o8MVUWfxgKLUSB4jbr93euipYm98CRcnnaf_uNC3RfmcyS-4BCKO8GDHPaRTiGQAJCtit-aVRLlWCS/s1600/20140116_094747%5B1%5D.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grating soap in food processor</td></tr>
</tbody></table>
100g of soap (Castille is recommended, avoid soaps made with palm oil as it's production damages rain forests in Asia) (grate the soap, I used the grating disc on the food processor)<br />
4 L of boiling water<br />
2 cups washing soda (sodium carbonate) (available in cleaning aisle of supermarket)<br />
1 cup baking soda (bread soda/ sodium bicarbonate)<br />
1 cup borax (optional, is a brightener)<br />
<br />
<b>Method</b><br />
In a pot melt the grated soap with 1L of boiling water, in the meantime, <br />
in a plastic bucket (not aluminum as it reacts with washing soda), dissolve the washing soda, baking soda and borax in 3L of boiling water, use a wooden spoon to stir.<br />
Once the soap is melted and the sodas dissolved, add the soap solution to the bucket. stir it up with the wooden spoon and then use a stick blender to properly mix it. Don't worry, the two solutions will separate again, in fact, they never stay mixed. Once the mixture has cooled down, transfer it into bottles. (Washed out milk bottles will do)<br />
To use, shake it up till it is homogenised, and use 50-100ml per wash depending on soilage. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4XesL42HJ0N64w_G8e5OyJfENHqkrQXkXTSuejJk2Upq8hO2UUMJLKkcXaV9iH11-dZgD0qXNqO27AcK1R1RSO3h2FdYbey-MC4r5zPbud8FBPZSPaSKvP954Gn_8BVYbaE0QDv6WMUzL/s1600/20140116_163657%5B1%5D.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4XesL42HJ0N64w_G8e5OyJfENHqkrQXkXTSuejJk2Upq8hO2UUMJLKkcXaV9iH11-dZgD0qXNqO27AcK1R1RSO3h2FdYbey-MC4r5zPbud8FBPZSPaSKvP954Gn_8BVYbaE0QDv6WMUzL/s1600/20140116_163657%5B1%5D.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blended soap solution in bucket</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPq5umxklxAwfW_W8rHWc_5D52Nqe47KJEh40xdv9yVlZosXhZvZhvEEBaaC0lJ1HrHcbUCluVwtroZ5Rv_d1QGZPnsBuxrjxgitb7BHfUACOodEYkIAJg85VbvedBjANTr3z10L0yly4/s1600/20140201_105536%5B1%5D.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPq5umxklxAwfW_W8rHWc_5D52Nqe47KJEh40xdv9yVlZosXhZvZhvEEBaaC0lJ1HrHcbUCluVwtroZ5Rv_d1QGZPnsBuxrjxgitb7BHfUACOodEYkIAJg85VbvedBjANTr3z10L0yly4/s1600/20140201_105536%5B1%5D.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of 4 Litres of laundry liquid</td></tr>
</tbody></table>
<br />
<br />
<b>Costings:</b><br />
Bar of soap < €1<br />
Washing soda, 2 cups < 50c<br />
Baking soda, 1 cup <50c<br />
4L boiling water < €1<br />
Total for 4 L < €3Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com1tag:blogger.com,1999:blog-2142476811738008017.post-29987243066851123812013-11-30T18:25:00.000+00:002013-11-30T18:25:27.375+00:00Butter and tallow candlesWith talk of power cuts, ones thoughts turn to candles and alternative forms of light (and heat for that matter) Here is one that Dee spearheaded. He read about making <a href="http://makezine.com/2013/11/22/5-ways-to-make-emergency-candles-from-household-objects/">emergency candles</a> from all sorts of things like tins of tuna in oil, cheese wax and butter etc. So in the spirit of experimentation, he set out to make a candle from butter. He put about 1/2 pound (230g) of butter into a glass candle jar and put that into a pot of hot water to melt. He stuck a wick in it and lit it once it had set, it splutters from time to time as the water present in the butter gets close to the wick. It appears to be a highly efficient candle, in 8 hours of burning, it has only used about 1/5th of itself, and it burns quite hot.<br />
<br />
The tallow candle is made from the fat from beef or lamb that has been clarified through heating, cooling and sieving until a solid, waxy substance forms, this waxy substance is tallow, once put into a jar with a wick, it will function as a candle.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rqO1wYwervcSAvAg1LWUV7VsfpbC_OAoBtjVsNf0IGB6_uvyUD7bQyB41aTx3FY1q6IgFJhv2SZ8IcwCD1zjHNDOpfeW2WzDOMSIVbNJrdNNKgGlz45CKdBGPbadKoveR1PHhL3OBQWG/s1600/20131130_180749%5B1%5D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rqO1wYwervcSAvAg1LWUV7VsfpbC_OAoBtjVsNf0IGB6_uvyUD7bQyB41aTx3FY1q6IgFJhv2SZ8IcwCD1zjHNDOpfeW2WzDOMSIVbNJrdNNKgGlz45CKdBGPbadKoveR1PHhL3OBQWG/s320/20131130_180749%5B1%5D.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter candle (left), tallow candle (right)</td></tr>
</tbody></table>
<br />Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com4tag:blogger.com,1999:blog-2142476811738008017.post-22783168421386885602013-10-29T15:13:00.002+00:002013-10-29T15:33:20.283+00:00How to quickly fix a zipIt can be really annoying when a zip's slider comes free of it's rails. This problem is typically easy to fix if you can find the slider, if not another one can usually be purchased or removed from another zip.<br />
<br />
For this fix, you will need a needle and some strong thread (top stitching thread is ideal) <br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvH6k6bW8K4XUoVyhd-NECwd2CZkALmxMvHMklq58cZvorZfwpv6-Nyif6jzZvxt6MFPtac7fgX41M639ufpQYI4hHI-KMIrHoeUIozyqLTsff8jeJ1ZlGRPGbjoKarT_gCEL-FNsktxiU/s1600/20131021_153105%255B1%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvH6k6bW8K4XUoVyhd-NECwd2CZkALmxMvHMklq58cZvorZfwpv6-Nyif6jzZvxt6MFPtac7fgX41M639ufpQYI4hHI-KMIrHoeUIozyqLTsff8jeJ1ZlGRPGbjoKarT_gCEL-FNsktxiU/s320/20131021_153105%255B1%255D.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Find the bottom of the zip, (you may need to break into some of the stitches). Line them up so that both ends are at the same level, then insert each end into the corresponding groove at the widest part of the slider at the same time. This may be tricky, but keep persevering, as it will work.<br />
Slide the slider up, and the zip should close, if it doesn't there is probably something wrong with the slider where it has warped out of shape or there is a kink in the zip.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReQYKz93gvrfE_x7-j7GaoBxD3F6zw0bv9c6623cFsmPHZ16KcFKBdzw3P7H4r1tFgiamjiDZUseJ-Bb1efSl-QlPW_CrfdIeIZ89I-7rJdChyejGgJ6f9XI7ZuBI-0zLdZHxdkXLv64d/s1600/20131021_153938%5B1%5D.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReQYKz93gvrfE_x7-j7GaoBxD3F6zw0bv9c6623cFsmPHZ16KcFKBdzw3P7H4r1tFgiamjiDZUseJ-Bb1efSl-QlPW_CrfdIeIZ89I-7rJdChyejGgJ6f9XI7ZuBI-0zLdZHxdkXLv64d/s200/20131021_153938%5B1%5D.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sew a large stopper that will stop the slider</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3HGfs5DdEQ8f39TujzuL-926vEwZ26w7vtS9aJDuHz0DEozV51oU11bu9jE-oxkhkzJfZDVtKrScORxq5v2sdZD4_a6ZAYYgcmX9VuOqKpgZcxG0NwQ6SkShicqSOXdHOSnwARTyPx37/s1600/20131021_153809%255B1%255D.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3HGfs5DdEQ8f39TujzuL-926vEwZ26w7vtS9aJDuHz0DEozV51oU11bu9jE-oxkhkzJfZDVtKrScORxq5v2sdZD4_a6ZAYYgcmX9VuOqKpgZcxG0NwQ6SkShicqSOXdHOSnwARTyPx37/s200/20131021_153809%255B1%255D.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sew under and over the bottom of the zip</td></tr>
</tbody></table>
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Now you need to make a stopper for the zip so that it won't slide off.
This is where the needle and thread comes in. Make a thick stopper by
sewing under and over the zip a number of times. Sew the ends of the zip
back in to where they should be and replace any stitches that were
undone in the process.<br />
<br />
Trouser zips can be tackled in the same wayZanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com1tag:blogger.com,1999:blog-2142476811738008017.post-57257952435194514232013-10-29T14:42:00.000+00:002013-10-29T14:42:17.840+00:00Dandelion coffeeLet us be clear about one thing, dandelion root coffee will not give you the same kick as regular coffee, but it makes a pleasant, homemade substitute for decaf. It is also easy to make, and it transforms a weed into a pleasant beverage. <br />
<br />
<i>Method:</i><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMOpVbhE_KuSG9RTQiMM0iCKe7gm6XtmNJ7H4Ucd9uWdXgA0Rdmy2U2M3P_9mB20Cqj9J4EmbR-PrzQp5NasHRMLqqcYBlNfxFkB1msCFCEQaPGSwsjv4bwcDC3ndwX53xVQZg6v_9huc/s1600/20131024_130726%5B1%5D.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMOpVbhE_KuSG9RTQiMM0iCKe7gm6XtmNJ7H4Ucd9uWdXgA0Rdmy2U2M3P_9mB20Cqj9J4EmbR-PrzQp5NasHRMLqqcYBlNfxFkB1msCFCEQaPGSwsjv4bwcDC3ndwX53xVQZg6v_9huc/s320/20131024_130726%5B1%5D.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dandelion roots</td></tr>
</tbody></table>
<ul>
<li> Dig up as much of the dandelion root as possible and as many as you can</li>
<li>Wash the roots as well as possible and chop into 3cm pieces</li>
<li>Chop them finely (food processor works well) </li>
<li>Spread them out onto a baking tray </li>
<li>Bake in a 100 degree C oven for till some of the pieces start to go dark brown (caramelly). (To be super efficient, bake and dry the dandelion and granola at the same time, to score extra green points, pop these into the oven after baking something else)</li>
<li>Reduce the heat and allow the roots to dry in the oven without burning much more</li>
<li>Once dry, cool the root pieces and store in an airtight container and use as you would coffee (I like to use it in the caffetier. Unlike coffee, the same "grounds" can be used 2 or 3 times,without it loosing too much flavour</li>
</ul>
You will never look at a dandelion in the same way again!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPGF36v7nQ_ixkEn-KgU_uP1n2obgWbe2T3LTnzSXskWAbSqriisYavL4QBsabNbaMougBUywDYfm7y81SFVRhKxxqfY7qHl2t0gV__GOiqPgGPQnWkN7sqeH_INTJ8Ti6oXVZmdHiBTf/s1600/20131024_130825%5B1%5D.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPGF36v7nQ_ixkEn-KgU_uP1n2obgWbe2T3LTnzSXskWAbSqriisYavL4QBsabNbaMougBUywDYfm7y81SFVRhKxxqfY7qHl2t0gV__GOiqPgGPQnWkN7sqeH_INTJ8Ti6oXVZmdHiBTf/s320/20131024_130825%5B1%5D.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cleaned, roots</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKSF2eaMgkESqqHBoC_jd55h8AHmR_A7AL-XraPhu8Zse3Rv-zovN7EuxKCK6bPz03ui4aKeQHbGUxZEeFqGK86d-h5kYTg-y2bxjEq1r24kWWJdvqdNXiTvfSAc5vlPbew-Ud1gB3nw8/s1600/20131024_131634%5B1%5D.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKSF2eaMgkESqqHBoC_jd55h8AHmR_A7AL-XraPhu8Zse3Rv-zovN7EuxKCK6bPz03ui4aKeQHbGUxZEeFqGK86d-h5kYTg-y2bxjEq1r24kWWJdvqdNXiTvfSAc5vlPbew-Ud1gB3nw8/s320/20131024_131634%5B1%5D.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped up roots waiting to get into the oven</td></tr>
</tbody></table>
<br />
<br />
<br />Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com0tag:blogger.com,1999:blog-2142476811738008017.post-56020397876473956632013-10-17T11:20:00.004+01:002013-10-17T11:20:59.800+01:00Getting the most out of windfall applesI know that apple season is coming to an end, and that this post would have been more useful about 2 weeks ago, but anyway, I would like to share here how I got 4 (or 5) products out of apples that were not the best to start with.<br />
<br />
<b>You will need: </b><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0Bt4AAS4eMSpX_T_ky7TfdFdoi5-LPvqBtGYN8TrjafBYU-_SVkRou4qQjwiirhWl8LK7ScBDhj8DqvlyGuJSyg329pgWnnsIiSU_lW_IxqaUI9OtFK6JIakWnDIsUBPjjZpMGwYobc1/s1600/20131017_104806%5B1%5D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0Bt4AAS4eMSpX_T_ky7TfdFdoi5-LPvqBtGYN8TrjafBYU-_SVkRou4qQjwiirhWl8LK7ScBDhj8DqvlyGuJSyg329pgWnnsIiSU_lW_IxqaUI9OtFK6JIakWnDIsUBPjjZpMGwYobc1/s320/20131017_104806%5B1%5D.jpg" width="320" /></a>
<li>Loads of apples</li>
<li>A good bit of time and a little patience</li>
<li>Something decent on the telly, radio or Netflix (I recommend Lillyhammer)</li>
<li>A sharp paring knife</li>
<li>A bucket</li>
<li>A slow cooker, or a large pot</li>
<li>Jars</li>
<li>Sugar and some crab apples if making apple jelly</li>
<li>A small amount of sugar for making vinegar</li>
<li>Nylon sieve or jelly bag</li>
<li>Colander</li>
</ul>
<i><br /></i>
<i>Step 1 (Apple peels and vinegar)</i><br />
Peel your apples, core them and remove the nasty bits make vinegar out of these, see post about making apple vinegar <a href="http://rerootingthefuture.blogspot.ie/2013/09/apple-vinegar.html">http://rerootingthefuture.blogspot.ie/2013/09/apple-vinegar.html</a><br />
Place the peeled apple pieces into the slow cooker with a little water and let it simmer down till pulpy (A pot on the stove will do, just be careful it does not burn!)<br />
<br />
<i>Step 2 (Stewed apple)</i><br />
Once you have apple pulp, drain it through a colander to get much of the juice out (the obvious juice, don't try to extract all of the juice as you don't want dry stewed apples). Spoon the stewed apple into clean, scaled pickle jars. (Pickle jars should provide enough apple for making pies or for breakfasts for a family, smaller jars such as peanut butter jars would do two people for breakfast with yogurt and granola (yumm)) So now, you need to can the jars of stewed apple, see post about canning for more details, because the jars are fairly wide, heat it water to 77 degrees and keep it there for 40 mins to ensure that all of the jar's contents are sterilised. <a href="http://rerootingthefuture.blogspot.ie/2013/09/elderberry-cordialsyrup-and-elderberry.html">http://rerootingthefuture.blogspot.ie/2013/09/elderberry-cordialsyrup-and-elderberry.html</a> There is no added sugar in this, so once the jar is open, use immediately or refrigerate and use the following day. <br />
<br />
<i>Step 3 (Dealing with the juice)</i><br />
Strain the juice through a jellybag, coffee filter or nylon sieve, retain what was filtered out and add that to any remaining stewed apple, place this in the freezer till you have enough of it to make apple cheese, (recipe will follow in a few weeks). You now have two choices, you can drink the apple juice or make it into jelly, follow link for a jelly recipe. <a href="http://www.davidlebovitz.com/2010/10/apple-jelly-jam-recipe/">http://www.davidlebovitz.com/2010/10/apple-jelly-jam-recipe/</a>, boil up a few crab apples in the juice and then remove their pulp before adding the sugar and making jelly, crab apples contain a lot of pectin and will help your jelly to set, especially as the first step removed the most pectin rich part of the apple. <br />
If you want to keep the juice for drinking later, you will need to sterilise it, this could be done by boiling the juice and immediately pouring it into a very clean, hot bottles, this should keep for a while, or you could can it.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zFlIHJam81er7HISSimOkOGrxYlNC_lDLadOUH5TjDNEgDEyqDGgZc2m8qNEcUxaxRLSbD_J_XTiF011unoqJlRIPum970FK527CQJ8QCAYqnp3SgA29-Ue2ghcQVUO4EINSyZRRj_4M/s1600/20131017_105123%5B1%5D.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zFlIHJam81er7HISSimOkOGrxYlNC_lDLadOUH5TjDNEgDEyqDGgZc2m8qNEcUxaxRLSbD_J_XTiF011unoqJlRIPum970FK527CQJ8QCAYqnp3SgA29-Ue2ghcQVUO4EINSyZRRj_4M/s320/20131017_105123%5B1%5D.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced apple jelly, plain apple jelly, elderberry jam, apple vinegar, stewed apple</td></tr>
</tbody></table>
<br />
So, five products from windfall apples<br />
Vinegar, stewed apple, apple jelly or juice and apple cheese (paste to eat with cheese)Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com2tag:blogger.com,1999:blog-2142476811738008017.post-54840139096293757812013-09-29T18:19:00.002+01:002013-09-29T18:19:16.377+01:00Nasturtium capers and haw-sin sauceTwo quick recipes today.<br />
<br />
<b>Nasturtium capers</b><br />
<i>Ingredients </i><br />
Ripe, yet still green nasturtium seeds<br />
Brine (100g salt/ liter of water)<br />
Spiced vinegar (vinegar that has been steeped with a spice of your choice, eg. pepper corns, mace etc.)<br />
<br />
<i>Method</i><br />
Pick enough nasturtium seeds as many nasturtium seeds as you would need<br />
Wash them then steep them in brine<br />
After 2 days, drain them and pack them into smallish jars, leaving 2cm between the top of the seeds and the top of the jar<br />
Cover with cold, spiced vinegar and put the lid on<br />
These should be ready for use after a month<br />
Enjoy as part of tartare sauce or anywhere the recipe calls for capers<br />
<br />
<b>Haw-sin sauce</b> (adapted from a recipe by Hugh Fearnley Wittingstall)<br />
<i>Ingredients</i><br />
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<br />
<div class="Textbody" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
500g haw berries (berries from a haw thorn tree)</div>
<div class="Textbody" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
250ml cider vinegar (any fruit vinegar will do)</div>
<div class="Textbody" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
250ml water</div>
<div class="Textbody" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
250g sugar</div>
<div class="Textbody" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
salt and black pepper to taste</div>
<div class="Textbody" style="margin-left: 0cm; mso-list: l0 level1 lfo2; text-indent: 0cm;">
<br /></div>
<div class="Textbody" style="margin-left: 0cm; mso-list: l0 level1 lfo2; text-indent: 0cm;">
<i><span style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;"><span style="mso-list: Ignore;">Method</span></span></i></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;"><span style="mso-list: Ignore;">Remove most of the stalks from the haw berries, rinse the berries in cold water</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;"><span style="mso-list: Ignore;">Put the berries into a pot with the water and the vinegar, bring to the boil. Simmer for around 30 mins till the skins start to split</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;"><span style="mso-list: Ignore;">Remove from the heat and rub the mixture through a colander to leave the stones behind, use a little additional water to wash as much of the pulp off of the stones as possible</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;"><span style="mso-list: Ignore;">Return the mixture to a clean pan, add the sugar and heat it gently, stirring constantly till the sugar dissolves</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;"><span style="mso-list: Ignore;">Bring to the boil and cook for another 5-10 mins till the sauce reduces and becomes somewhat syrupy</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span>Season with salt and pepper to taste then pour
into hot, sterilised bottles</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Use where you would use hoi-sin sauce </span><br />
<ul>
</ul>
Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com0tag:blogger.com,1999:blog-2142476811738008017.post-88467699573725628242013-09-24T17:12:00.000+01:002013-09-24T17:12:16.603+01:00Apple Vinegar<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVY8KbRmVDQf6ZFc8mQtoFnXBNPwaCSW_VtSTXNQ1cpGxlq53yacF2PRq6mA5HY-NBg_xOPr1_rJH4OPELJgyuFF-t0oCwG4oj2DIl_8Mfl6xplsv-wm-tiHkAldjefDw_zgsxxx11PmU/s1600/20130911_153409.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVY8KbRmVDQf6ZFc8mQtoFnXBNPwaCSW_VtSTXNQ1cpGxlq53yacF2PRq6mA5HY-NBg_xOPr1_rJH4OPELJgyuFF-t0oCwG4oj2DIl_8Mfl6xplsv-wm-tiHkAldjefDw_zgsxxx11PmU/s320/20130911_153409.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vinegar with vinegar mother floating on it!</td></tr>
</tbody></table>
This is undoubtably the easiest, most frugal, most useful and hence the most pleasurable substance that I have made recently. (And it is delicious) This recipe is adapted from Katz's brilliant book '<i>Wild Fermentation</i>' where he calls it fruit scrap vinegar.<br />
<br />
I use apple scraps as that is what I have the most of, however other fruit scraps will do, including banana.<br />
<br />
When I say apple scraps, I mean the peels, the cores, the bruises, the grubs, and everything in between that is not being turned into sauce, jelly or pies. I do not use the big bruises that are obviously growing fungi though. No need to wash the apples first, as the micro-organisms present in the skin aid the vinegar making process.<br />
<br />
Method:<br />
<ul>
<li>Place apple scraps in a stainless steel or plastic container</li>
<li>Cover with water</li>
<li>Add 4tbs of sugar per liter of water added </li>
<li>Use a plate to submerge the fruit pieces</li>
<li>Cover with a tea towel </li>
<li>Stir occasionally, leave for a week</li>
<li>After a week or so, remove fruit pieces and compost them</li>
<li>Allow the liquid to ferment for a further 2 weeks, still covered with the tea towel</li>
<li>Stir occasionally</li>
<li>It is done when it tastes like vinegar</li>
<li>Remove the mother and use it to start off the next batch or to turn a failed wine into vinegar (the mother is the white film that may develop, I got two mothers from my first batch! </li>
<li>Strain your apple vinegar into clean bottles and use for pickling, sauce making or for when you need apple cider vinegar</li>
</ul>
<br />Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com0tag:blogger.com,1999:blog-2142476811738008017.post-58497329398261975712013-09-22T09:31:00.001+01:002013-09-22T09:31:25.183+01:00Elderberry cordial/syrup and elderberry jam<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ExyOCFJK_OuUsB6awEw2559sg0Cmd9FbXg33jtMZLhUcBD24rgh6mqq83VSRQFlZHq_9sskC-1tUcFig3BJqjTSIB996OSvkokUEj8oTcyR8qv5Hcou3Yn4PXWc8Hf9V_edym6MJvAK8/s1600/20130905_190408.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ExyOCFJK_OuUsB6awEw2559sg0Cmd9FbXg33jtMZLhUcBD24rgh6mqq83VSRQFlZHq_9sskC-1tUcFig3BJqjTSIB996OSvkokUEj8oTcyR8qv5Hcou3Yn4PXWc8Hf9V_edym6MJvAK8/s320/20130905_190408.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stripping elderberries from stems with a fork</td></tr>
</tbody></table>
This has been the first year in which I have properly utilised the abundance that hangs on elder trees at this time of the year. Now is the time to go find elderberries as the birds are now munching on them. Elderberries are seemingly excellent for boosting the immune system, and are supposed to be good medicine for giving to sufferers of colds and flues. Here follows the recipe that I use for making the cordial.<br />
<br />
Strip your elderberries from the stems using a fork, into a pot or slow cooker, gently simmer the berries with a little water till mushy. (Slow cooker works well as it does not get to too high a temperature, thus preserving most of the health giving properties of the berries) <br />
<br />
<div style="text-align: right;">
</div>
Use a masher to release as much juice as possible, and strain through a jellybag or nylon sieve to remove the pulp from the juice. Measure the juice, and to every 1L of juice, add 625g sugar (the juice is at this time cold, so using caster sugar will ensure that all of the sugar dissolves), mix this in and bottle it up into clean, scalded bottles. Old tomato-sauce bottles work well, also vinegar bottles.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7rGb5aYUjgPmTOdh33QUmEBxsrdHaDTChATuRFJQovaBiUoiYhvaKWaSk0hMaaq86XsI2VaZpwzcNbeXAE7WXRyRLUGNBRSr65ENsaj2E-O7sdmLnjRXFAA24fsnj93sRV3ZQZtkQyr-/s1600/20130909_101000.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7rGb5aYUjgPmTOdh33QUmEBxsrdHaDTChATuRFJQovaBiUoiYhvaKWaSk0hMaaq86XsI2VaZpwzcNbeXAE7WXRyRLUGNBRSr65ENsaj2E-O7sdmLnjRXFAA24fsnj93sRV3ZQZtkQyr-/s320/20130909_101000.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Canning the juice</td></tr>
</tbody></table>
The next step is to can these bottles, this is done because there is not enough sugar in the solution to act as a natural preservative. Don't worry, canning is easy (when you have a thermometer). Into a deep pot (stock pot is ideal) put a folded up dish towel, place the bottles onto the tea towel and wedge more tea towels or newspaper around them so that they do not touch each other or the sides of the stock pot. Fill the pot with water so that water comes up to the level of the juice (it is useful to use bottles that are the same height), you do not want water getting in to the lid. Apply heat and allow the temperature to rise to 77 degrees C, you want to keep it at this temperature for 30 mins. If it goes much above 90 degrees, many of the health-giving properties of the elderberry may be lost. After 30 mins, remove them from the pot and ensure that their lids are firmly on. Congratulations, you have done some canning!<br />
<br />
Remember the elderberry pulp that that is sitting in the jelly bag? Well that can be turned into jam- delicious jam. Some sources say to sieve the seeds out, but I don't think that seeds are a problem, sure isn't red current or gooseberry jam riddled with seeds? It is a good idea to use either jam sugar or a few apples to provide the pectin for this one. There are plenty of recipes for jam on the internet, so enough said.<br />
<br />
Go on, enjoy some elderberries while they are still around<br />
<br />
<br />
<br />Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com0tag:blogger.com,1999:blog-2142476811738008017.post-24890587394597620102013-08-27T11:59:00.001+01:002013-09-13T08:26:54.496+01:00Kimchi: Another easy to make, live foodKimchi is a traditional spicy Korean pickle, it is in essence an eastern take on sauerkraut. It is delicious, full of good lactobacilli bacteria and vegetables. It makes a pleasant condiment or as an accompaniment to rice. It is also a useful way to use up and preserve surplus hardish vegetables such as cabbage, carrots, radishes, Jerusalem artichokes and <strike>beetroots</strike>.<br />
<br />
Here is the basic recipe, it is adapted from Sandor Ellix Katz brilliant book entitled '<i>Wild Fermentation</i>'.<br />
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<tr><td class="tr-caption" style="text-align: center;">Cabbage & beetroot in brine at the start of the process</td></tr>
</tbody></table>
<br />
<b>Equipment</b> (what I use)<br />
1.5L crock pot<br />
small plate or saucer<br />
weight (stone mortar)<br />
around 1L capacity pickle jar with lid<br />
<b><br /></b>
<b>Ingredients and method</b><br />
<i>Part 1</i>.<br />
A mix of vegetables to make up 1.5L or the size of your crock pot, for example, cabbage, carrots, radish, beetroot, (I have made one with sliced runner beans, carrot and broccoli, I have yet to try it). Slice these vegetables or grate them coarsely, place them in the crock pot and cover with brine. Brine in this case is made up of 1L of water with 4tbs (60ml) of non-iodised salt dissolved in it. Cover the veg with the brine, weigh it down with the saucer and the weight so as to completely cover each piece of veg with the brine. Leave for a few hours or overnight till softened.<br />
<br />
<i>Part 2.</i><br />
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<tr><td class="tr-caption" style="text-align: center;">Veg in brine weighted down in crock pot</td></tr>
</tbody></table>
Once the vegetables are soft, drain off the brine (and reserve it for the next batch, strain it, boil it, bottle it and when cool, store in the fridge for use in the next batch) and taste the veg, if it tastes unpleasantly salty, rinse and drain it. Make up the spice mix, this is composed of finely chopped onions (leeks, spring onions etc will also do), fresh, grated ginger, hot peppers (either fresh or dried) 3-4 cloves of garlic. Pound the garlic, ginger and peppers up together, mix in the finely chopped onions and mix into the vegetable mixture, fish sauce can be added at this time (traditional ingredient, I omit it as I like to keep this pickle vegetarian friendly, even though I am not a vegetarian) Pack the vegetables into the jar (scald the jar first with boiling water) really pack the veg in so that you expel most of the air spaces. Either weight it down with a smaller upturned lid that pushes the veg down into it's juice using the pressure from the jar's own lid or check it every day for a week and push the veg back down using clean fingers. I am inclined to keep the jar standing in a bowl as it does seep as the veg is fermenting. After a week, or when you deem it is pleasantly sour, seal the jar and put it in the fridge to slow down the ferment.The kimchi is now ready to eat. <br />
<br />
The brine is good for a second batch, after which I would be inclined to dump it. If it does not taste salty enough, add an extra teaspoon or two of salt.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3eRG96C030yZhuUJt2bZ2Vzg2Zl-FWWBy1InzjuiLBjs0qn18doUERJHEH8gU-jLu3ADT2Pt2YxxQQhn8cRRZNoyfH24UebkBbNchtNVrMNzNZVU5vJpz5Dja5BZwaEDWQSRgCND1Gx-g/s1600/20130827_113426%5B1%5D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3eRG96C030yZhuUJt2bZ2Vzg2Zl-FWWBy1InzjuiLBjs0qn18doUERJHEH8gU-jLu3ADT2Pt2YxxQQhn8cRRZNoyfH24UebkBbNchtNVrMNzNZVU5vJpz5Dja5BZwaEDWQSRgCND1Gx-g/s320/20130827_113426%5B1%5D.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4 jars of kimchi made in the last two weeks.</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com0tag:blogger.com,1999:blog-2142476811738008017.post-29550364166387855382013-08-01T23:04:00.002+01:002013-08-01T23:04:37.827+01:00Bread, front yard gardening and broad bean hummus <br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRSxIc1-Ut33H4eN2N6L8-nW0CgwB-fK4qwfdtHqVSRjv7Y_Uds69gyOu7DCiheeGlXR4TFbmAiVtJ4B-nZ89zdMuGtGgqs9aaaa9cbff6YovyCfx72oRV-IIvJaubcD2wmxsFGju02nu/s1600/20130718_204836%5B1%5D.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRSxIc1-Ut33H4eN2N6L8-nW0CgwB-fK4qwfdtHqVSRjv7Y_Uds69gyOu7DCiheeGlXR4TFbmAiVtJ4B-nZ89zdMuGtGgqs9aaaa9cbff6YovyCfx72oRV-IIvJaubcD2wmxsFGju02nu/s1600/20130718_204836%5B1%5D.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View of our west facing window, cucumber plants</td></tr>
</tbody></table>
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I am going to share the best (most fool proof) yeast bread
recipe that I have ever used with you. It is adapted from a post by the blog Chickens in the Road, where it is
called Grandmother bread.<o:p></o:p></div>
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<br /></div>
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<b>To make 2 medium sized loaves</b><o:p></o:p></div>
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<br /></div>
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3 cups liquid, gently heated to body temperature (water,
whey, buttermilk, milk or kefir will work),<o:p></o:p></div>
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to this add 2tbs sugar, 10g yeast and 2tsp salt. Wait for 5
mins till the yeast goes fluffy before adding 3 of the 7 cups of flour. Work
the 3 cups of flour in with a stiff wooden spoon and add more flour gradually
until a nice, non soggy ball of dough is achieved. At this time, add your extra
options such as half a cup of linseed and half a cup of wheatgerm or oat bran
or anything to hand that will add fiber and nutrition to the bread. Knead the dough on a lightly floured surface
till such time as it stops being sticky and it looks more elastic than the
dough you started with (this will take 12-15 minutes). Put it in a bowl and
leave in a warmish spot till the dough doubles in size. Grease your loaf tins
and punch the dough down, form it into loaves so that it sits half way to two
thirds of the way up the tin. Any surplus can be formed into rolls, or twists
or whatever you like. Allow the dough to rise again till it doubles in size.
Preheat the oven to 180 degrees and gently transfer your dough into the oven
without knocking or bumping it, you don't want any of the air to escape from
the loaf at this point as it will result in a heavy loaf. Spray some water into
the oven when you put your loaves in and again a minute later, this will allow
the dough to expand in the heat a bit without being hindered by the forming
crust. This will also result in a crisper crust. Bake for 25 to 35 minutes, remove to a wire
rack, and remove the tin, knock the bottom of the loaf as if knocking on a
door, the sound should be fairly hollow (Thwackable as the bread experts say)
If it does not sound right (this comes with practice) return it to the oven and
turn the oven off. Let it cook in the
residual heat for 15 minutes or so. By the way, do not be tempted to eat your
bread fresh out of the oven, it is still cooking and its proteins are still
changing and setting. It will still be warm after 45 mins when it would be a
safe time to tuck into it.</div>
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<br /></div>
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<b>At- a- glance guide to making “Grandmother” bread<o:p></o:p></b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2tzNeh0REAyOefpJOcmSwTKlDclDchbEfC_ctxBPBueVnregzYxdYsHQjKKvMPdDhFA7B78XECCb47ZeZ53jwwbRRk6qMHOVj2_yxJeKduXZACCRFuzF0y9kX8T63a5ACZ3CXF35ePnRJ/s1600/20130801_150715%5B1%5D.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2tzNeh0REAyOefpJOcmSwTKlDclDchbEfC_ctxBPBueVnregzYxdYsHQjKKvMPdDhFA7B78XECCb47ZeZ53jwwbRRk6qMHOVj2_yxJeKduXZACCRFuzF0y9kX8T63a5ACZ3CXF35ePnRJ/s1600/20130801_150715%5B1%5D.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Where the mixed seeds were planted</td></tr>
</tbody></table>
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<span style="font-size: x-small;"><i>Ingredients</i><b><o:p></o:p></b></span></div>
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<span style="font-size: x-small;">3 cups liquid<o:p></o:p></span></div>
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<span style="font-size: x-small;">2tbs sugar<o:p></o:p></span></div>
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<span style="font-size: x-small;">2tsp salt<o:p></o:p></span></div>
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<span style="font-size: x-small;">10g yeast<o:p></o:p></span></div>
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<span style="font-size: x-small;">7 cups flour<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: x-small;"><i>Optional extras</i><b><o:p></o:p></b></span></div>
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<span style="font-size: x-small;">linseed<o:p></o:p></span></div>
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<span style="font-size: x-small;">wheatgerm<o:p></o:p></span></div>
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<span style="font-size: x-small;">oat bran<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: x-small;"><i>Method</i><o:p></o:p></span></div>
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<span style="font-size: x-small;">Heat liquid to blood temperature<o:p></o:p></span></div>
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<span style="font-size: x-small;">Add sugar, salt and yeast, wait 5 mins for yeast to fluff up<o:p></o:p></span></div>
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<span style="font-size: x-small;">Add 3 cups flour, stir in<o:p></o:p></span></div>
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<span style="font-size: x-small;">Add rest of flour gradually, mixing it in as you go<o:p></o:p></span></div>
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<span style="font-size: x-small;">Add optional extras<o:p></o:p></span></div>
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<span style="font-size: x-small;">Knead it out on a lightly floured surface for 12-15 mins<o:p></o:p></span></div>
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<span style="font-size: x-small;">Place in a bowl with a lid
(cling film) till it doubles in size<o:p></o:p></span></div>
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<span style="font-size: x-small;">Punch dough down, form into loaves<o:p></o:p></span></div>
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<span style="font-size: x-small;">Allow dough to rise up again<o:p></o:p></span></div>
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<span style="font-size: x-small;">Preheat oven to 180 degrees<o:p></o:p></span></div>
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<span style="font-size: x-small;">Gently transfer to oven<o:p></o:p></span></div>
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<span style="font-size: x-small;">Spray inside oven with water<o:p></o:p></span></div>
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<span style="font-size: x-small;">Let bread cook for 25-35 mins<o:p></o:p></span></div>
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<span style="font-size: x-small;">Check for thwackablility<o:p></o:p></span></div>
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<span style="font-size: x-small;">Let loaves rest for 45 mins as they cool<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDgkvTB5C_oLxNM4piUNzTU9pAcnDch-sAJv5m1JUBPnl-7iWpddxi5nIa4SldiEqEavuwGXx0sBNO8As2-imWEHPU3H2alEqtmsMIAl-R1FWCCdFEJDipT3k-nVhwJ2O70UsTZ1qXvv-/s1600/20130725_095223%5B1%5D.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDgkvTB5C_oLxNM4piUNzTU9pAcnDch-sAJv5m1JUBPnl-7iWpddxi5nIa4SldiEqEavuwGXx0sBNO8As2-imWEHPU3H2alEqtmsMIAl-R1FWCCdFEJDipT3k-nVhwJ2O70UsTZ1qXvv-/s1600/20130725_095223%5B1%5D.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The south facing wall </td></tr>
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<span style="font-size: x-small;">Enjoy with butter!</span><o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynBBe_ldZsoVSuu8QSElJazKGFfd69z5E6TPwIa2lYKbK53uU3bHfXLL3HO1_9qoj1gslk-ApvgUADU7dyMjezAVtqU2GpruSu7efAxD_yd3BXNEae91O9_BxL6gsGQ3NR53JVXG6xzXJ/s1600/20130725_095143%5B1%5D.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynBBe_ldZsoVSuu8QSElJazKGFfd69z5E6TPwIa2lYKbK53uU3bHfXLL3HO1_9qoj1gslk-ApvgUADU7dyMjezAVtqU2GpruSu7efAxD_yd3BXNEae91O9_BxL6gsGQ3NR53JVXG6xzXJ/s1600/20130725_095143%5B1%5D.jpg" height="240" width="320" /></a>We live in an apartment type dwelling surrounded by concrete.
So this year, I decided to actively make our neighbourhood prettier using
plants. This first area tackled was the walk up to the apartment, there was
some soil there (hard and compact) and this was raked one night in April and a
mixed bunch of seeds planted. Thus far, a calendula, a dill plant and a cosmos
plant have come up. So exciting. The next task was to deal with the south
facing wall adjacent to the houses (apartments) So, the fishbox that was
already there got appropriated (filled with soil and then with surplus plants,
mainly beans, nasturtiums, a lettuce, a lady's mantel and some sweetpea. And
another fishbox was added. I know that the fishbox is the property of someone
else, but they let said fishbox wash up on the shore, and become litter on the
beach. So I de-littered the beach by removing it. (If someone wants it back,
they can come and get it) Anyway, this one was planted up with sunflowers (I
never would have guessed that sunflowers are such thirsty creatures) and bush
beans (dwarf french beans). My next project is to spread the word that this is
free food for the neighbourhood. I am not entirely sure how to go about this,
perhaps a handmade flyer to each house. I have also planted up some shopping
bags with sweetpea, sunflowers, zinnia and runner beans, these stand guard
beside the door leading to our
apartment. (The landlord swung by a few weeks ago and made a comment on all the </div>
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plants growing, my immediate response to him was “its lovely isn't it?” and he
could not help but agree)</div>
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<o:p></o:p></div>
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<br /></div>
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This week, I had access to a load of broad beans that had
passed their best.<o:p></o:p></div>
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So I spent some time removing the beans from their pods, and
simmering them for 20 or so minutes till soft. These are now in the freezer
ready to turn into hummus.<o:p></o:p></div>
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<br /></div>
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<b>Broad bean hummus<o:p></o:p></b></div>
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<span style="font-size: x-small;">Lightly cooked broad beans, mashed and thrown into food
processor with:<o:p></o:p></span></div>
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<span style="font-size: x-small;">Garlic<o:p></o:p></span></div>
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<span style="font-size: x-small;">Lemon juice<o:p></o:p></span></div>
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<span style="font-size: x-small;">Olive oil<o:p></o:p></span></div>
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<span style="font-size: x-small;">Salt<o:p></o:p></span></div>
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<span style="font-size: x-small;">Pepper<o:p></o:p></span></div>
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<span style="font-size: x-small;">Tahini is optional I think<o:p></o:p></span></div>
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<span style="font-size: x-small;">Blitz till a nice consistancy is reached.<o:p></o:p></span></div>
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<span style="font-size: x-small;">Refrigerate and use within 3 days</span><o:p></o:p></div>
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<br /></div>
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<br /></div>
Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com0tag:blogger.com,1999:blog-2142476811738008017.post-7870455791297764622013-07-28T16:38:00.001+01:002013-07-28T16:38:30.759+01:00The mathsThis week, I figured I should share with you the numbers associated with living well and buying less. Many of these costs and timings are approximate, and it will depend on where you source your ingredients or how accurate you estimate your appliance's power usage. I make yogurt every 10 or so days, reserving some from the previous batch to use in the following batch. Bread gets baked every nine days or so. I freeze the ones that are not in use and defrost them as needed. I make granola regularly too, sometimes I am coordinated enough to follow the bread with the granola in the cooling oven, thus saving electricity. Anyway, I hope the numbers speak for themselves and perhaps persuade you to try making yogurt or home made bread. Bread recipe is on its way, though if you can't wait a few more days for my take on it, the basic recipe can be found following this link. <a href="http://chickensintheroad.com/cooking/grandmother-bread/">http://chickensintheroad.com/cooking/grandmother-bread/</a><br />
<br />
<b>Yogurt:</b><br />
Tools needed (slow cooker, spoon, food thermometer, blankets and a duvet to insulate it overnight)<br />
1 x 1 off cost: yogurt starter, €1.50 (good for 8-10 goes) ~ 15c a batch<br />
2 x 2L milk, 2 x 1.45 = 2.90<br />
electricity: I am not sure what its wattage is, but lets assume that it takes 50c to operate the slow cooker for the 2 hours that it is on to reach the 85 degrees. <br />
10c to boil the kettle to sterilise the peanut butter jars. <br />
Therefore, each 4 litre batch costs around €3.65 = 45.6c/500ml jar which is still cheaper that buying live yogurt. <br />
Time: 2-3 hours to heat milk in slow cooker, (check every half hour till temp is close to 85 degrees)<br />
cooling to 49 degrees takes around 30mins, (less if using an ice water bath) Adding culture: 2 mins, leave overnight. <br />
<br />
<b>Bread:</b><br />
2 x 7g yeast = 27c<br />
approx 1.5kg flour = €1.10<br />
salt, sugar, wheatgerm and linseeds come to approx. 50c<br />
oven use at 180 degrees C for 35mins is I guess €1<br />
Therefore, 3 medium sized loaves of homemade bread + 2 rolls costs around €2.87 which I think is worth making as I can choose what goes into it.<br />
Time: Prep time including kneading and shaping bread, 30mins, Proofing the dough (letting it rise) can take a few hours depending on the temperature of the room. Cooking time is 25-30 mins. <br />
<br />
Thanks for reading<br />
<br />Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com0tag:blogger.com,1999:blog-2142476811738008017.post-36721709478500571092013-07-16T12:16:00.000+01:002013-08-01T23:06:53.718+01:00Yogurt, raspberry leaves, sewingJust a quick post today<br />
<br />
I have been quite wrong about how to make yogurt, it is little wonder the stuff I ended up with is runny and needed filtering. Seeming the proper way to make proper yogurt is this:<br />
<br />
Heat milk to 85 degrees C, keep it at this temperature for 10-20 mins. Then cool the milk in a cold water bath till it gets to around 49 degrees C. Take it out of the water bath and continue to let it cool till around 45 degrees C. Once the milk is between 40 and 45 degrees, add your culture (smallish pot of live yogurt that you like the taste of). Insulate the container to keep it close to this temperature for a number of hours (5-10 hours, or more simply, overnight), seemingly the longer you leave it, and the higher the temperature, the tangier and thicker the yogurt will be. For more information visit <a href="http://www.cheesemaking.com//store/pg/237-YogurtDetails.html">http://www.cheesemaking.com//store/pg/237-YogurtDetails.html </a><br />
I have plans to try this out tonight in the slow cooker, hopefully it works out well.<br />
<br />
I found this great recipe for a baked yogurt cheesecake, it is high in protein and can be made coeliac friendly <a href="http://shine.yahoo.com/in-the-pantry/lemony-greek-yogurt-cheesecake-161200349.html">http://shine.yahoo.com/in-the-pantry/lemony-greek-yogurt-cheesecake-161200349.html</a><br />
and it works well, even using the excuse for yogurt that I made and drained for too long in the heat last week.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmaptPBx-48qa7FPly4lwqrnm1o-jZCmTkzXTIEHiXPK6WeF5E0U-Cg3cF1SKyWK0y4fMo7Z2_kh_q914-gBP3euC2IYr6pZhbCPivN8JTfnKX7DGz4g9wZswRB3poh5bpkDgBkysRwDs/s1600/IMAG1483.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmaptPBx-48qa7FPly4lwqrnm1o-jZCmTkzXTIEHiXPK6WeF5E0U-Cg3cF1SKyWK0y4fMo7Z2_kh_q914-gBP3euC2IYr6pZhbCPivN8JTfnKX7DGz4g9wZswRB3poh5bpkDgBkysRwDs/s1600/IMAG1483.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheeses air drying, not perfect, but I am fairly happy with them</td></tr>
</tbody></table>
Cheese making got underway on Sunday evening, I went for a robiola cheese as it was in the beginners class on the cheesemaking website. If considering it as a project for the weekend, start it off on Friday or Saturday night, as there is a good bit of faffing around with it the following day. Anyway, my cheeses are now air-drying after being soaked in a saturated brine solution. Then to store it between 11 and 14 degrees C for 4 days, after which it will be ready to eat, but I intend leaving it for at least a week to ripen somewhat. I think that I may have to invest in a few more cheese molds (as the largest three cheeses did not set together properly) and <br />
a cool box as the ambient temperature at the moment is certainly above 14 degrees. There is now also 2.5L of whey available for baking, I hope to share a wonderful recipe for whey yeast bread next time. <br />
<div style="text-align: right;">
</div>
<br />
<br />
I got some quality time with my sewing machine this weekend, I finished off a project that was started two years ago, seriously, it did not take too long to finish it, will post pictures next week. I am realising that finishing off projects is a great way to deal with clutter. I am still working on my dress for the hen party, I hope to finish it off tonight and be able to post some pics of it next week.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWEXcyJ5_EFbIRldBplYwPmR-kouvB7ica9UEl2Z0mI58KsijrrNRyay9INB2BA119Rb7i2n76E73Wzey5HFxAhh9lTBXLXrv36j2-wP936OFrMj7tfxnEuGlBvx8fRCTNDfK8WFyMYSg/s1600/IMAG1477.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWEXcyJ5_EFbIRldBplYwPmR-kouvB7ica9UEl2Z0mI58KsijrrNRyay9INB2BA119Rb7i2n76E73Wzey5HFxAhh9lTBXLXrv36j2-wP936OFrMj7tfxnEuGlBvx8fRCTNDfK8WFyMYSg/s1600/IMAG1477.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Allotment bounty!</td></tr>
</tbody></table>
Now is a good time to harvest raspberry leaves that can be dried and used as an infusion to help alleviate period pain (cramps).<br />
<br />
The allotment this week supplied us with peas, broad beans, beetroot roots and leaves, strawberries, borage flowers and some tuberous rooted- parsley flowers that make a lovely cut flower (pictured).<br />
<br />
If you want to, you may leave a comment on the blog letting us know what things you have been making and experimenting with making or growing. <br />
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<br />Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com3tag:blogger.com,1999:blog-2142476811738008017.post-9495556682464620772013-07-09T12:33:00.000+01:002013-07-11T09:47:34.722+01:00Making mistakes, learning from them and rectifying others. Also, gearing up for some cheesemaking<b>Making mistakes </b><br />
I have regularly noticed that the first time I try something it works out well, and the second time, disaster. I probably get cocky and think that I know best the second time round, I need to learn that this is seldom the case, perhaps after twenty or fifty goes I can start assuming that I know what I am doing. This certainly applied to the rhubarb crumble cake that I made last week to use up the rhubarb pulp and the whey that came from the yoghurt filtering. The first time I made it, it was great. I lined the bottom of the cake dish with the rhubarb and put a whey-sponge on top followed by a crumble topping. This time, the rhubarb (double the amount called for in the recipe without regard for the other ingredients) went in to the sponge (following a complaint from my husband (Dee) that the rhubarb stuck to the serving plate and was messy) In all there was not enough raising agent, and too much batter in this small dish and the whole thing just collapsed in the oven! We have been frying it and eating it as a sweetmeat, not the best. I will perfect this recipe, hopefully it won't take twenty or fifty goes to do so, otherwise my waistline will suffer, perhaps not using rhubarb as rhubarb season is coming to an end. I hope to post the perfected recipe in the future.<br />
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<b>Rectifying mistakes </b><br />
Last week, I figured that it would be wise to add more elderflowers to the cordial, so I steeped loads of heads in half of the cordial, then mixed this up with the other half and bottled it. thus hopefully rescuing the cordial from tasting like lemonade of sorts and firmly settling it in the elderflower category. Elderflowers being medicinal and all.<br />
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On the upside- I finally figured out how to make granola without burning it. A loose recipe follows:<br />
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<b>Granananalola </b>(to the tune of Lola by the Kinks)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTKkYoMdOSet_629ww_UdBXWPBkVT2NRQmFwhQzWj0Dqn25FQZckzFD2DDOFcI-zV5vj1HXED7qDaJRjfEW-asDpxMJFSeatsBHCEIizRoXCUBy4TP25wq3wTnoyj2P4KIK5rjVafFuOG/s1600/IMAG1458.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTKkYoMdOSet_629ww_UdBXWPBkVT2NRQmFwhQzWj0Dqn25FQZckzFD2DDOFcI-zV5vj1HXED7qDaJRjfEW-asDpxMJFSeatsBHCEIizRoXCUBy4TP25wq3wTnoyj2P4KIK5rjVafFuOG/s320/IMAG1458.jpg" height="213" width="320" /></a>In a bowl, place the following or similar ingredients<br />
300g rye flakes (rolled oats will do)<br />
200g rolled oats (Important pant of granola)<br />
some sunflower seeds<br />
some linseed<br />
handful of flaked almonds<br />
2 handfuls of raisins or saltanas<br />
a handful or 2 of chopped apricots (or whatever fruit you have access to or floats your boat)<br />
a tiny (or large) sprinkle of cinnamon<br />
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In a pot melt some coconut oil with some muscovado sugar (any sugar is fine), and add honey or syrup to it too. Once melted, pour onto the ingredients in the bowl and mix through till everything is nicely coated, if there is liquid on the bottom, add more oats.<br />
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Spread out in a thin layer on a baking sheet and bake for 10mins at 60C. Mix and spread it out again and return to the oven, this time to a cooler over (dehydrator setting). All ovens are different, mine is fairly tempermental, so keep a watch on it so that it does not burn. When it has acquired a brown look to it, it is ready, let it cool down before storing it in an airtight container.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqaqvb51ymaaAaQ-ZSk59Tpfa-SiHvVmeFoAIIlyW9u8iETLCcIuvnhbpM_3e4Jx-VkNO8khxuNbCvUC3DgcYA_FnZe1mbjq4YsAR7Y5Sw6oWGiVAliTuLlBgU4IL9tIPhmk_YNAmcV45/s1600/IMAG1464.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqaqvb51ymaaAaQ-ZSk59Tpfa-SiHvVmeFoAIIlyW9u8iETLCcIuvnhbpM_3e4Jx-VkNO8khxuNbCvUC3DgcYA_FnZe1mbjq4YsAR7Y5Sw6oWGiVAliTuLlBgU4IL9tIPhmk_YNAmcV45/s320/IMAG1464.jpg" height="213" width="320" /></a><b>Thrifty and delicious hot pea salad</b><br />
In a previous post I mentioned pea pod wine, well in an attempt to use up this year's allotment pea pods in a recipe that does not involve turning them into wine, I found a process for making the pods of ripe peas palatable:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bts8iP7sUK73-4ksix1x6i6JvK9uA2Gn7zSk4UM5Ng3T5sbBMB0mQgkY0pgJU5KrHOQI9YBevaGruN83Y4bqOy-DtRQiWczEVTbt150EwNvaKWABhJ5h6diJ8BovQfbnyR5Wc2L1FGmI/s1600/IMAG1465+-+Copy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bts8iP7sUK73-4ksix1x6i6JvK9uA2Gn7zSk4UM5Ng3T5sbBMB0mQgkY0pgJU5KrHOQI9YBevaGruN83Y4bqOy-DtRQiWczEVTbt150EwNvaKWABhJ5h6diJ8BovQfbnyR5Wc2L1FGmI/s320/IMAG1465+-+Copy.jpg" height="213" width="320" /></a>Remove peas from pod, slide a knife under the cellulose membrane that lines the pod, loosen this and remove it from the pod, the pod is now perfectly edible (delicious) and none of the pea harvest has gone to waste. Discard the tough membrane.<br />
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So, into a hottish pan with some olive oil, add your peas and de-membraned pea pods, stir while cooking till they change colour, sprinkle on some salt and black pepper, serve. Bliss!<br />
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<b>Cheesemaking</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOQPGzbdma-z-4EAPp4Qf_n1EmZ1S-9Duje-HLgw6oLjVuVAJsllPU9KOqsH6iihmLKsl8nAbBeLf5os98qIX5H4vE_oq_Q-aCkV9giHYwm0RlGfIA6eGrK1t1s7OCBDwkgw-vG2wqUZ0/s320/IMAG1469.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOQPGzbdma-z-4EAPp4Qf_n1EmZ1S-9Duje-HLgw6oLjVuVAJsllPU9KOqsH6iihmLKsl8nAbBeLf5os98qIX5H4vE_oq_Q-aCkV9giHYwm0RlGfIA6eGrK1t1s7OCBDwkgw-vG2wqUZ0/s320/IMAG1469.jpg" height="213" width="320" /></a>Cheesemaking is something that I thought I would try eventually, but after reading this fantastic website, <a href="http://www.cheesemaking.com/">http://www.cheesemaking.com/</a> I have decided to jump right in. So from a homebrew supplier I bought a lactic culture, some small cheesemoulds and a bit of liquid rennet. I have also sourced some calcium chloride (useful for the milk we get in Ireland due to the pasturisation process) and I am awaiting the arrival of a digital food thermometer. So at the weekend, I mixed the culture with 1L of full fat milk, left it out for around 20 hours, put it in the fridge for a further 12 hours and then froze the cultures into 10ml ice cubes (hearts and penguins) Each of these cubes will culture 1L of milk for souring the cheese before adding the rennet. (I need never buy this culture again!) It is all waiting on the thermometer to arrive and a bit of free time, perhaps Saturday morning, just enough time to get my cheesecloths sorted, and we will get started, so excited! I have yet to decide on which cheese to start with, certainly one of the cheeses suitable for beginners in a kitchen.<br />
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<b>Kefir update</b><br />
Well, I have started keeping a journal about what I am feeding my kefir, in this warm weather the kefir is fairly active and possibly containing a small amount of alcohol, not good if you want to drive after drinking it. So, in an attempt to fix it, I am trying it out in 1L batches that run only for 24 hours as opposed to the 48 hours previously, I hope it works, contains no alcohol and is still fizzy but not so fizzy it bubbles out of the bottle upon serving.<br />
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By the way, don't filter yoghurt on a hot day, it goes a bit sour! I will have to buy another starter (pot of live yoghurt for the next batch.<br />
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Happy making stuff!
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When I bought the kefir grains eight days ago, I did not really realise how interesting these little things were, and quite how delicious the liquid from the brewing process is. Nor did it really dawn on me at the time that the grains are alive, (they are composed of beneficial bacteria and yeasts that are said to strengthen the immune system) and that all of the ingredients that go into the brewing of this drink are really there to provide nutrition to the grains. When they are healthy, they will reproduce.<br />
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While the first batch was perfect, the second batch had a white fungus growing on it (pictured) by the second day, somewhat perturbed, I went to the internet and found this great resource:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9IgH7BiDc-j8saiSepSWS62DN4o3qNxZv_ld34j-9NqsNy9s3BvM8vwCfo0LCWdfXctrEGR-R-zhOcle0k_bZNuVM-RlrHG6Ogb-nMCxYXAMWUqsfDgsLrRNlbsIX1tfN5fnSpuGrBnQ/s1600/IMAG1433.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9IgH7BiDc-j8saiSepSWS62DN4o3qNxZv_ld34j-9NqsNy9s3BvM8vwCfo0LCWdfXctrEGR-R-zhOcle0k_bZNuVM-RlrHG6Ogb-nMCxYXAMWUqsfDgsLrRNlbsIX1tfN5fnSpuGrBnQ/s320/IMAG1433.jpg" height="320" width="213" /></a></div>
<a href="http://www.yemoos.com/mainwaterkefir.html">http://www.yemoos.com/mainwaterkefir.html</a><br />
The fungus thankfully turned out to be a harmless though undesirable mycoplasm that exists at the edge between sugar water and oxygen (seemingly some people capture this and use it for leavening sourdough) So I spooned off the fungus and watched it disappear down the drain and then proceeded as normal except that I thoroughly rinsed the grains and the mason jar this time before recommencing the process. I have not washed them since the fungus incident and they are perfectly healthy now (I started the fourth batch off this morning). I bottled the brew and left it for a few days to gas up, it was perfect, had a bottle with breakfast this morning! The way I now view the process is that every two days, I get to nourish and care for my kefir grains, in return, they provide me with a healthy, tasty, carbonated drink, better than any softdrink one could buy.<br />
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<span style="font-size: x-small;"><b>Basic Recipe for Water Kefir </b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">2/3 cup water kefir grains/ litre (I used the whole bag, perhaps 1 cup of grains)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">3 Tbs unsulphured dried fruit (handful of raisins/ some dried apple slices/ mixed fruit etc)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">1 cup organic sugar (fairtrade brown sugar) </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">1/2 - 1 lemon, quartered (lemon juice acts as a pH buffer, peel and flesh provide minerals)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">1 thin slice of peeled ginger (I never peel ginger, was not about to start now)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">2 litre filtered water (I used tap water that I let stand for a few hours in a dish to allow the chlorine to gas off)</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">Dissolve sugar in the water, to a 2L mason jar add all of the above ingredients, cover with a cheese cloth and let brew for 48 or so hours. Using wooden or plastic utensils, (not metal) strain the fruit out then pour the liquid off into sterilised bottles (I use glass bottles with skrewtop lids that had previously held a fizzy liquid, or a swing-top bottle) leaving the grains in the bottom of the mason jar. You can add a flavouring such as rhubarb or elderflower cordial at this stage to the bottles, this will cause the yeasts remaining in the liquid make carbon dioxide bubbles. Leave these at room temp for a day or two before storing in the fridge. Refrigeration will slow the gassing process. Repeat the recipe with the grains that are in the bottom of the mason jar. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSwo6kjZgCHW8shVdtYV7kiVSuWNptBff6k_S69gNX5h9nNFpf3NyYEHZanFaZKjgkbgKJFzK1pACXuXvU1a4Ul8naLhyphenhyphen5Etwpml3_UmtgFAatTBFKSITYrcmhjkr1tUdN5muhDO467TL/s1600/IMAG1439.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSwo6kjZgCHW8shVdtYV7kiVSuWNptBff6k_S69gNX5h9nNFpf3NyYEHZanFaZKjgkbgKJFzK1pACXuXvU1a4Ul8naLhyphenhyphen5Etwpml3_UmtgFAatTBFKSITYrcmhjkr1tUdN5muhDO467TL/s320/IMAG1439.jpg" height="320" width="213" /></a><span style="font-family: Times, 'Times New Roman', serif;"><b>Elderflower cordial:</b></span><br />
<span style="font-family: Times, 'Times New Roman', serif;">I gathered elderflowers this week for cordial, which was duly made, using Richard Maybe's recipe that is featured in his book Food for Free (one of my all-time favourite books), I have six wine bottles of the stuff and two smaller bottles sitting in the press beside the wine from last week. (The wine was not a big hit at the allotment party, leading me to the conclusion that I really have to get better at making wine) A foodie that I know recently told me that he freezes the cordial for use during the year as he finds that it does not store well- he cited curdling as a problem. I have never found that to be an issue, neither is my freezer big enough to store 4 litres of cordial ice-cubes. I do however use citric acid and lemons every time, I wonder if that makes a difference? (I must admit that this batch of cordial is unfortunately a bit light on elderflower, as a restaurant that I sometimes supply with foraged ingredients got the bulk of my collection.) </span><br />
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<span style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><b>Basic Elderflower Cordial Recipe</b></span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Per litre of water:</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">Grated rind, juice and flesh of 1 lemon</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">25g citric acid</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">1kg sugar</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">10 elderflower heads, largest stalks snipped off</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">1 litre of boiling water</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">In a large bowl (stock pot) dissolve the sugar into the boiling water</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">Add the lemon, citric acid and elderflower heads</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">Leave for 24 hours, stirring occasionally</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">Strain into sterilised bottles (wine bottles with skrew caps work well) </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">Label bottles with details and date of manufacture</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">Dilute to taste or use as a base for making elderflower sorbet</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Medicine chest:</b></span><br />
<span style="font-family: Times, Times New Roman, serif;">My quest for a medicine for sinusitis this week lead me back to elderflowers, seemingly they are also good for sinus infections, so an infusion of dried elderflower with a pinch of cayenne pepper was my tisane du jour for the last few days. I think that it is working!</span><br />
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<span style="font-family: Times, Times New Roman, serif;">This week, I also harvested some Californian poppy (<i>Eschscholitzia californica</i>), </span><span style="font-family: Times, 'Times New Roman', serif;">stems, leaves and flowers</span><span style="font-family: Times, 'Times New Roman', serif;"> </span><span style="font-family: Times, 'Times New Roman', serif;">these smell somewhat like fishy latex, these used in infusions according to my book (Penelope Ody's Simple Healing with Herbs) as a mild soporific- aids sleeping and helps relieve pain. </span><br />
<br />Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com0tag:blogger.com,1999:blog-2142476811738008017.post-38887800376388557692013-06-30T16:48:00.003+01:002013-07-11T10:08:16.028+01:00Time well spent, making stuff<div style="margin-bottom: 0cm;">
This is a blog about making things, trying new things, growing things, forest gardens (food forests) and living in a less commodified way.</div>
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I have been interested in free food, growing food and making things for a while now. My interest in foraging for food has recently driven me to give walk and talk courses in food foraging, while growing food has lead to an active interest in permaculture that in turn inspired me to develop a forest garden at Sonairte, an ecology centre where I volunteer. (The forest garden is in its gestation stage, as it grows and develops, I will write more about it. With respect to making things, this started with me making a bad batch of peach wine when I was 17, while the wine was bad, the idea was good, I CAN MAKE STUFF! My phobia of mom's sewing machine left me when I was 19 and enrolled in a one year fashion design course that taught me how to sew, design and draft patterns. My skills have improved with use and I make some of my own clothes and in the past have made things to sell. Having the confidence to make things inspires me to make other things, it is empowering, so over the years I tried my hand at making better wines, sparkling strawberry cider, cordials, preserves, medicines etc.</div>
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Two years ago, my life research partner and I got married, we had a local, hand-made wedding. He made the rings, I made my dress, my mom and myself did all of the flowers (using sweetpea donated by other allotmenteers) and my sister baked the most beautiful wedding cake in the world. We made our own invites, confetti and wedding jewelry. It was tiring, but in all, great fun. We were able to do this because we had more time than money. For the last while, when we had a bit more money and a bit less time, our focus changed away from making things, and onto getting things done, things like studying and going to work and making plans for the future. We started buying the things that we can easily make and stopped thinking about our purchasing decisions. This change was subtle, I certainly did not realise it was happening at the time, though I remember putting off finishing a skirt I had started until my studies were finished. A fix that only took me 2 hours to do. Looking back on my time spent studying, it was not lack of time that was the problem, it was my own sense that I did not have the time, that and my penchant for procrastination.</div>
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Now that I have gotten my thinking time back, I have started sewing and reading again. THE GOOD LIFE LAB by Wendy Jehanara Tremayne really crystalised a lot of ideas for me. The idea of living a decommodified life (not buying what you can make, using waste to create stuff that is useful, sharing/gifting surplus) really appealed to me, I felt re-empowered to take steps towards our own decommodified life. Inspired by my husband's jam making last weekend (using raspberries from the freezer), this week, I started gathering my ingredients together and over the course of the weekend, I made:</div>
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Dandelion coffee- dandelion roots gathered while weeding, washed, blitzed in food processor and roasted in oven till coffee like</div>
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Rhubarb cordial- rhubarb stalks boiled up with water and sugar and the liquid drained off and bottled- to be used when bottling the kefir, pulp will be turned into a cake or something<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxWE1peYtP6wTP_kKeldEyDAqWK5vp413zmrLprIa44tf3v4LRO_yG5vjnQfUrMNDG9zqK7T3q_Zo4TrhYpLIV2mfVSj8V4uLLcqXp4tK5fn8sdc91weyKy97c3Vn6_66omAKtzrhX3s/s1600/IMAG1429.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF940hbnMGrrXBbunXhuJt3yhMSaFwPrOnOeKyahQTDNzpJ_3RyhD4JM6fEgoNnH7EBF3jgXfz-5932paY9oX5dcf9Y-wuRgTwVUnVR9iXDkht_pN3INKhfB9Z0-18eihd4-OrZdce1h8/s1600/IMAG1427.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF940hbnMGrrXBbunXhuJt3yhMSaFwPrOnOeKyahQTDNzpJ_3RyhD4JM6fEgoNnH7EBF3jgXfz-5932paY9oX5dcf9Y-wuRgTwVUnVR9iXDkht_pN3INKhfB9Z0-18eihd4-OrZdce1h8/s1600/IMAG1427.jpg" height="213" width="320" /></a>Yoghurt- 4 litres of milk, slow cooker, live yoghurt, heat milk in slow cooker on low for 1 hour, cool down to blood temp (1/2-1 hour) add live yoghurt, insulate slow cooker overnight, yoghurt can be used as is or filtered to make 2 litres of thicker, greek style yoghurt and whey for use in bread etc.</div>
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Water Kefir- I bought some grains at a farmer's market, this is my first time tying this one, will keep you posted about it.</div>
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Chilli jam- chillies were on special offer, can't wait to use my own chillies (Bolivian hairy is the variety that I am growing on the windowsill).<br />
- 250g chillies, 2 slices ginger, blitzed up together, 250g sugar, 100ml vinegar, cook till thick, bottle into sterile jars</div>
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Soda bread using the whey from the yoghurt filtering process, there are plenty of recipes out there for this, besides, I used too much soda, so mine is not quite right. Instead of brown flour I added 3 cups of a South African porridge meal to 4 cups of flour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwFCAXFEcW3aDWT12e9C5EQec5ga4bVq7AHM7Xky0GN_8PqEJSR86DHj1PreDblHiulxKEXd4QjuXYytJICz7WseJQerUdrCDFVjJf6LHBvdzgNyJntLOVmj5YpYmA1ZKAgQ-6di-Il4/s1600/IMAG1428.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwFCAXFEcW3aDWT12e9C5EQec5ga4bVq7AHM7Xky0GN_8PqEJSR86DHj1PreDblHiulxKEXd4QjuXYytJICz7WseJQerUdrCDFVjJf6LHBvdzgNyJntLOVmj5YpYmA1ZKAgQ-6di-Il4/s1600/IMAG1428.jpg" height="213" width="320" /></a></div>
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Dried herbs/flowers for use as medicine:</div>
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i) Mullein leaves- dried, infusion, expectorant</div>
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ii) Clover flowers – dried, useful in an infusion to ease period cramps</div>
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iii) Chamomile flowers – dried, infusion, calming</div>
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iv) Elderflowers – dried, infusion, expectorant</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxWE1peYtP6wTP_kKeldEyDAqWK5vp413zmrLprIa44tf3v4LRO_yG5vjnQfUrMNDG9zqK7T3q_Zo4TrhYpLIV2mfVSj8V4uLLcqXp4tK5fn8sdc91weyKy97c3Vn6_66omAKtzrhX3s/s1600/IMAG1429.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxWE1peYtP6wTP_kKeldEyDAqWK5vp413zmrLprIa44tf3v4LRO_yG5vjnQfUrMNDG9zqK7T3q_Zo4TrhYpLIV2mfVSj8V4uLLcqXp4tK5fn8sdc91weyKy97c3Vn6_66omAKtzrhX3s/s1600/IMAG1429.jpg" height="320" width="213" /></a>After flurry of activity this weekend, I decided that it was about time I bottled one of the wines that I made last year 11 months ago. Peapod wine, not too bad, I got 5 bottles and a bit left over to turn into vinegar for salad dressings etc.</div>
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So this coming week's projects include: (time anticipated)</div>
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Elderflower cordial (3 hours including foraging for flowers)</div>
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Vanilla extract (20 mins, including buying vodka)</div>
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Search for a found alternative to my favourite herbal tea (ongoing project)</div>
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Bottle the ginger wine (1/2 hour)</div>
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Search for a herb to be used against sinus infections (ongoing project)</div>
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Bottle kefir and start another batch (1/2 hour)</div>
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<br />Zanetahttp://www.blogger.com/profile/05927751046364143437noreply@blogger.com0