Drink | A tale of Two

October 14, 2012

Hazelnut Milk.

Sunday Morning. Soft cold light. The flavours of coffee, of tea and porridge. Sneaking into the kitchen, placing a pan on the oven, adding milk and oats. Looking through the window. Sitting on the edge with a hot pot of coffee in one hand and a porridge with oats, hazelnut milk and maple syrup on the table.

HAZELNUT MILK.

hazelnuts – 100 g
water, hot – 450 ml
linseed, kibbled – 1 tablespoon
honey, raw sugar or maple syrup – 1 or 2 tablespoons

Soak hazelnuts in water for about 8 hours. Discard the skin and blend with 450 ml hot water till smooth. Add kibbled linseed and blend again. Pour the milk through 2 layers of muslin tissue. Add some natural sweeteners to taste. The variations are endless, try some hazelnuts with cinnamon and pitted dates or almonds with maple syrup and vanilla. If you’d like to use the milk for shakes or muesli

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August 20, 2012

Elderflower Syrup.

A summer drink at its best. Add lots of sparkling water to taste. Take a book and savour the summer.

ELDERFLOWER SYRUP.

elderflower – 15 flowers
water – 3 litres
sugar – 2 kg
juice of one lemon

Remove the farina by pulling them slowly through a bowl full of water. Exchange the water, use 3 litres and let them rest in a dark and cool place for 48 hours.
Drain through a sieve and muslin. Heat the water with 2 kg of sugar and the juice of a lemon.
Pour into sterilised glasses and let cool.

July 19, 2012

James and the Giant Peach: Peach Juice

The last of three drinks from Roald Dahl’s Revolting Recipes. Each one of them just as unique in taste as well as in texture.
This recipe represents the sheer embodiment of summer. A fusion of the peach’s sweet flesh and the mango’s sticky juice.

PEACH JUICE

peaches, about 5-6
mango, about one
juice of one lemon
honey, to taste

Slice the peaches, discard the stones and chop into small chunks. Likewise proceed with the mango. Place the fruit in a tall bowl, add the freshly pressed lime juice and the sugar. Blend well and refrigerate for an hour or two.

Though the original recipe calls for canned fruits we chose to alter it and used fresh ones.

You might enhance the fruity flavour by adding some basil leaves.

Some more:

In China the peach has long been held as a symbol for immortality and where consumed by the royal family to ensure their eternal presence. Pair them with torn mozzarella in summer and bake them with a pork belly in winter. Their strong sweet taste makes them a suitable partner for most meat dishes or easy desserts. Take 4 or 5 ripe peaches and slice them in half. Place them in a baking dish and pour over maple syrup mixed with vanilla seeds and fresh lime juice. Bake at 200°C until thoroughly tender. Baste the fruit from time to time.

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Stephanie di Giusto
Matt Wisniewski
Mike Piscitelli
Marlene Marino

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June 27, 2012

Charlie and the Chocolate Factory: Caramel Milk

CARAMEL MILK.

This is a drink from Roald Dahl’s infamous Charlie and the Chocolate Factory. Numerous more recipes of similar delicacy can be found in Roald Dahl’s Revolting Recipes.

butter 25 g
sugar 25 g
golden syrup 25 g
low fat milk 500 ml
jogurt 1 cup

Melt butter, sugar and syrup over low heat. It will take up to 15 minutes for the sugar to completely dissolve, constantly stirr whilst this process.

Remove from heat, add milk and mix well. Pour mixture into a jar, mix in the jogurt and once everything is combined, let the caramel milk sit in the fridge until it is fairly cool, then serve.

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June 17, 2012

Mint Water.

Just a brief post in between.
Unfortunately there is no time to bake or being creative.
We are in the search of easy things to delight our days.
Mint infused water nothing but easy, plainly refreshing.
No sugar, no artificial adding. Just water and mint.

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June 1, 2012

The BFG: Frobscottle

Today’s Blubberwasser/ Frobscottle is the first of three recipes for fancy drinks from Roald Dahl`s work, in this case “The BFG”. The very have been published with various other, well splendid, recipes adapted from Dahl`s books. Quentin Blake illustrated this special cook book named “Roald Dahl`s revolting recipes”.

FROBSCOTTLE.

kiwi 8
juice of 1 1/2 limes
jogurt 100 ml
lemonade 200 ml
mineral water 250 ml
fizzy tablet 1

Put peeled kiwi and lime juice into a food processor and blend until smooth. Add jogurt, lemonade and mineral water one after another and gently mix together. Pour the mixture into a grand jar, throw one fizzy tablet into it and immediately serve the frobscottle.

The entire thing is kind of ewww and yet tasty and somehow addictive. I wouldn’t offer it to somehow who didn’t witness the process of making it. Everyone would become suspicious of the taste, texture and colour.

A tale of Two

Category: Drink