Kombucha is a deliciously cool, slightly fizzy, ginger flavoured, hardly sweet drink. It is my ‘go to’ non alcoholic drink. This is the low down on how to make kombucha at home.
You need to buy something called a SCOBY (or symbiotic culture of bacteria and yeasts). A SCOBY looks like a pale rubber disc and is home to the bacteria and yeasts that ferment the cold black teas which forms the basis of kombucha. The SCOBY arrives in a sealed plastic bag immersed in liquid.
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This is the third in a series of sharing dishes to be eaten with flat brad flavoured with za’atar. Sweet, roasted peppers are pounded and spiked with the flavours of fresh garlic, thyme, sweet smoked paprika and chilli. Walnuts give the paste texture and a dash of vinegar balances the flavours.
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Broad beans are a delightful vegetable but they can have tough skins which is why many chefs try to get you to pop them out of their skins. In this recipe you can process small, young, cooked and defrosted broad beans together with a well ripened avocado to create a sublime, silky textured paste.
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This spectacular dip is borani an Iranian dish made of delicately flavoured cooked beetroot and yogurt, topped with walnuts, dill and feta. I tried it at Morito the little sister tappas bar/restaurant next to Moro on Exmouth Market, London. I like to serve it with flatbread and other dips or small sharing plates.
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I love cooking with children because it is fun and they can learn so much from the experience about ingredients, how to weigh and measure, dexterity, social skills and so much more.
This week I had 8 year old Anneka helping me to make these cookies from wholegrain rye flour, buckwheat, tahini, dates, butter and sugar.
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