Tag: Fresh

Booch mocktail.

Last year at the Convivium table event that had I attended, I was introduced to an intriguing beverage I had never heard of. Theonista Kombucha was something I’ve never tasted before, a combination of so many flavours sweet, sour, and fizzy.

Kombucha is a beverage made by fermenting tea and sugar with a specific culture called a SCOBY (Symbiotic Culture Of Bacteria and Yeast). It has a unique sweet, tart tangy taste with a light fizz. There are so many health benefits of kombucha including enhanced digestion, immunity and increased energy. Best of all each batch made, tastes different in a way.

As a recent ‘booch’ fan, I just can’t get enough, and plan on making my very own batch at home with the Scoby kits that Theonista sells online. Until then I will enjoy my store bought booch with a twist of course.

I’m a little obsessed with ginger at the moment and thought I would make a simple syrup infused with slices of ginger and star anise. The booch with all the added flavours really tastes like summer! It’s so fresh and crisp. You can of course omit the syrup or use a natural sweetener as a substitute and just serve it with all the other flavour enhancers.
Booch mocktail.
Ingredients:

-500ml bottle of Kombucha

-one knob of ginger thinly sliced(reserve a little of the slices for the jug)

-50g castor sugar

-50ml water

-1 star anise

-cucumber slices to add to jug

-6 strawberries to add to jug

-a few mint leaves to garnish

-a few slices of lemon to add to the jug

-A few ice blocks to cool down drink

Method:
In a small saucepan on a medium heat, place the sugar, water, most of the sliced ginger and the star anise. Once the mixture starts to boil, reduce the heat. Using a spoon, dip the spoon into the syrup, if the mixture coats the spoon, it’s ready to take off the heat. (Mine was on for about 5-10 minutes)
Using a carafe/jug drop the ice in with the mint, the ginger that was set aside, strawberries lemon slices and the ginger and star anise syrup. Muddle with a back of a wooden spoon and pour in the Kombucha, stir to mix and serve cold.

Some of the information supplied by Theonista’s website.

**This post is not sponsored and thus views are my own**

March 17, 2017
Frozen Yoghurt Berry and Pistachio bar.

You might have noticed no Valentine’s themed post… At the the risk of sounding like a grinch, I don’t believe in the capitalist hype around it. What I do believe in is love, celebrated everyday not just between two people but to be shared amongst all. However, you might not feel the same, so to celebrate love today and everyday treat yourself to this delectable treat!

The recipe is adapted from this month’s Delicious Australia magazine.

**Make a day in advance.**
Frozen Yoghurt Berry and Pistachio Bar:
Ingredients:
– 330g (1pack of biscuits) ( I used Marie biscuits)

– 350g Mixed berries(raspberries and blueberries)

– 120g coconut oil or melted butter

– 100g chopped Pistachios

– 250g plain double fat yoghurt

– 4 tablespoons of honey

– Two drops of rose water

– Dried rosebuds for garnish
Method:
In a food processor or NutriBullet, blitz the biscuits until fine, chop the pistachios roughly and add to the biscuit mixture. Add the coconut oil/butter and mix to combine, press down into a baking tray(you could use a muffin tray for Individual servings if you wish)
In a pan, on medium heat, add the berries, 2 tablespoons of honey and the rose water until the berries are macerated. Set aside 1/4 of the compote to serve later then leave to cool slightly. In a bowl add the yoghurt and the rest of the honey and stir to combine. Add this mixture to the prepared pan with the biscuit and pistachio mixture, top with the berry compote and swirl into the yoghurt. Place in the freezer and leave overnight to fully set. Take the bars out at least 10 minutes before serving. Serve with the reserved compote mixture and a sprinkling of pistachios.
With love, today and everyday!

Dominique x

February 14, 2017