Reo on the AirNZ screens this morning! I got so excited, pressing each button to see all the options in te reo, photographing the screen … that my flight closed for check-in. Oops.
E rere ana te reo
Author: Shirl
Kirihou kore
Plastic free July … take up the challenge!
Apple Cider Vinegar
To make apple cider vinegar: Take one large clean jar, fill with chopped apples, then pour water over to fill the jar. Cover with a cloth or paper so that the mixture can breathe (but no bugs get in). Leave for 1-2 weeks. Strain, and there’s your vinegar.
Tips: To sterilise jars and lids, run through the dishwasher or pop in a cold oven, then turn oven to 100 degrees to heat. Remove after half an hour.
Organic/homegrown apples are best as store-bought ones often have wax coating or chemicals. You can even use apple scraps (e.g. peelings and cores) from making crumble etc.
Best to use non-chlorinated water. Boil and cool first.
The amount of time you leave the mixture to ferment depends on the air temperature etc. Do a taste and/or sniff test. I have been known to keep one for several months, and it’s fine.
If it forms a nice thick scum layer on the top, this is called the ‘mother’. Apparently you can use this to make your next batch of vinegar. I’m about to try this 🙂
What a Boost
We took our own cups to Boost for a juice (no straws) and they gave us a discount.
#winwin
Accidental vegan cake
I started making a cake for a hui, then realised I was missing certain ingredients, so I substituted … and the final result just happened to be a vegan cake! This is what happens when you discover you don’t have yoghurt, eggs or butter to make your cake.
Recipe: Mix one cup of Raglan coconut yoghurt, one cup of sugar, one cup of dried coconut, about 1.5 cups of self-raising flour plus juice and rind of two lemons. Add about 100g of melted coconut oil. Mixture should be like thick porridge. Bake in a tin for about half an hour.
A good mother
We make apple cider vinegar every year, but for some reason this one has a particularly good ‘mother’. That’s the layer on the top where all the ferment happens. I’m going to strain it off and try and do a second ferment from it.
Spray and wipe #2
Half white vinegar, half water. This bottle also has a lemon peel in it for lemony-scent.
The cost? estimated forty four cents.
Bin Inn white vinegar: $1.75/L, this uses approx 1 cup. #lovebininn
