tag:blogger.com,1999:blog-4992654693232045662024-03-13T20:19:27.314-07:00La Piye RecipeAnonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comBlogger322125tag:blogger.com,1999:blog-499265469323204566.post-39838917633901482522014-03-22T10:27:00.001-07:002014-03-22T10:27:12.182-07:00Sloe gin recipe<div align="justify">
<span style="font-size: medium;">Autumn is the perfect time to make
sloe gin or vodka. Hedgerows are full of ripe, juicy sloes and the
delicious fruity liqueur will be ready in time for Christmas. So why not
give it a go? It's so easy to make and you certainly won't regret it
when, feet up in front of the fire with the wind and snow howling
outside, you treat yourself to a warming tipple.</span></div>
<div align="justify">
<span style="font-size: medium;"></span></div>
<div align="justify">
<span style="font-size: medium;"><strong>Equipment needed</strong></span></div>
<div align="justify">
<span style="font-size: medium;">2 litre preserving bottle such as show <a href="http://www.partridgeshadleigh.co.uk/catalog/glass-preserving-jar-with-cliptop-lid-2-litre-p-1888.html?zenid=udlut53i4uccv7dv93hah8o693" target="_blank">here</a></span></div>
<div align="justify">
<span style="font-size: medium;">Weighing scales</span></div>
<div align="justify">
<span style="font-size: medium;"></span></div>
<div align="justify">
<span style="font-size: medium;"><strong>Ingredients needed</strong></span></div>
<div align="justify">
<span style="font-size: medium;">1 litre bottle of gin or vodka (no need to buy an expensive brand!)</span></div>
<div align="justify">
<span style="font-size: medium;">450 grams of sloes</span></div>
<div align="justify">
<span style="font-size: medium;">250
grams of white sugar, whose purpose is not only to sweeten the liqueur
but to also extract the maxium amount of juice from the sloes.</span></div>
<a href="https://picasaweb.google.com/lh/photo/Imp5KKPKDhdHwdlgI4n1yeTBglEn_tJQgqD-wlpJo9k?feat=embedwebsite" target=""><img alt="" class="" height="600" id="blogsy-1319491128239.5527" src="https://lh5.googleusercontent.com/-zVSCnJfi5d4/TqXR1biia0I/AAAAAAAAFcw/aWxBI9BG60I/s640/photo.JPG" width="640" /></a><br />
<div align="justify">
<span style="font-size: medium;"><strong>Method</strong></span></div>
<div align="justify">
<span style="font-size: medium;">1.
A few days before you're ready to start put the sloes in a plastic bag
and place them in a freezer. This will break the skins.</span></div>
<div align="justify">
<span style="font-size: medium;">2. Let the sloes defrost before using.</span></div>
<div align="justify">
<span style="font-size: medium;">3. Put the sloes, sugar and gin or vodka into the preserving bottle and seal.</span></div>
<div align="justify">
<span style="font-size: medium;">4. Give the contents a thorough shake.</span></div>
<div align="justify">
<span style="font-size: medium;">5. Shake the bottle every other day for a month.</span></div>
<div align="justify">
<span style="font-size: medium;">6. Shake once a week for the second month.</span></div>
<div align="justify">
<span style="font-size: medium;">7. When you're ready to drink (see below) strain clear the liquid into the 1 litre sterilised gin or vodka bottle. </span></div>
<div align="justify">
<span style="font-size: medium;">8. Add more sugar if necessary according to preference.</span></div>
<div align="justify">
<span style="font-size: medium;">9. The liqueur can be drunk from the third month onward, though will improve with age.</span></div>
<div align="justify">
<span style="font-size: medium;">The left over sloes can be used to make jam.</span></div>
Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-29538130502738221292014-03-22T10:16:00.003-07:002014-03-22T10:16:36.924-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://upload.wikimedia.org/wikipedia/commons/8/8d/Plum_on_tree.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://upload.wikimedia.org/wikipedia/commons/8/8d/Plum_on_tree.jpg" height="213" width="320" /></a></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"> There
are so many plums available at this time of year it's a crime not to
make some effort to use as many as possible. Besides strong arming the
family to take as many as possible and freezing loads for the winter,
making plum wine and plum jam are quick and easy ways to gain from all
that fruity goodness.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Here's
the recipe for plum wine. No chemicals are used, just all natural
ingredients other than Milton baby liquid to sterilise equipment. A
great Summer wine to make... if you fancy making an Autumn wine try my <a href="http://allotmentheaven.blogspot.co.uk/2011/07/apple-wine-easy-recipe.html" target="_blank" title="Allotment Heaven: Apple wine easy recipe">apple wine easy recipe</a>, or for Spring my <a href="http://allotmentheaven.blogspot.co.uk/2012/03/dandelion-wine-easy-recipe.html" target="_blank" title="Allotment Heaven : Dandelion wine easy recipe">dandelion wine easy recipe</a>.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Besides
the desire to not waste a single plum, I started making this wine
because I was fed up trying to find wine in the shops that didn't have
the 'contains sulphites' message hidden away on the back label. <a href="http://en.wikipedia.org/wiki/Sulfite#Health_risks" target="_blank" title="Sulphite health risks">Sulphites</a> can cause allergies and a headache.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">The
instructions below are to make one gallon of wine, which will give you
about six bottles. If you can make a batch of five gallons even
better... it's simpler to make large batches of wine since it's easier
to bottle without disturbing the sediment. Just multiply the ingredients
by five apart from the wine, for which you should follow the
instructions on the container. </span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">The
cost of equipment is pretty low... about £35 if you acquire the wine
bottles by saving from bought white wine. Thereafter your only cost is
for sugar, lemons and some wine yeast... so having made the initial
investment in equipment, typically you're enjoying rather nice, strong
wine with no sulphite content for well under 50p a bottle! Why wouldn't
you want to do it?</span></div>
<br /><br />
<div style="text-align: justify;">
<strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Equipment needed</span></strong></div>
<div style="text-align: justify;">
<a href="http://www.amazon.co.uk/Home-Brew-Wine-Making-Fermentation/dp/B001QMO02A/ref=sr_1_1?ie=UTF8&qid=1309678904&sr=8-1" target="_blank" title=""><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">One 5 gallon plastic fermentation barrel with lid</span></a></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Something for stirring the contents</span></div>
<div style="text-align: justify;">
<a href="http://www.milton-tm.com/sterilising_fluid.html" target="_blank" title=""><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Milton baby sterilising liquid</span></a></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Large strainer</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Long clear plastic tubing (available from DIY stores)</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Funnel</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><a href="http://www.wilkinsonplus.com/home-brewing/demijohn-glass-clear/invt/0022556/?htxt=CqRsbJu%2FutV8PO2VUe7M5tbw0eF0%2BgiZGsyhRiL%2FA7J%2FD5ckTwx4gGk9NGxRQ2HoBcTxJmxJa8Ar%0AIS49VztZhg%3D%3D" target="_blank" title="">A 1 gallon demijohn</a> (cheaper if you buy several)</span></div>
<div style="text-align: justify;">
<a href="http://www.wilkinsonplus.com/home-brewing/youngs-u-brew-handy-airlock-with-rubber-bung-x-2/invt/0240202/?htxt=ZgAvK37GLURQX0Ew343ZZaGz2OXoKWmM9Ge5zB%2BEmXCkWnnfoKedPtfkl%2F4vYYlK9Bnn4v7gsAAn%0AxSk9J9FCgQ%3D%3D" target="_blank" title=""><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Rubber bung and airlock</span></a></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">6 wine bottles (ideally clear glass)</span></div>
<div style="text-align: justify;">
<a href="http://www.wilkinsonplus.com/Home-Brewing/Youngs-u-Brew-Wine-CorksRe-usable-Plastic-x-12/invt/0022565" target="_blank" title=""><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">6 stoppers</span></a></div>
<br /><br />
<div style="text-align: justify;">
<strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Ingredients needed</span></strong></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">5lbs (2.25 kilos) of healthy plums</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">3lbs (1.35 kilos) of sugar</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">1 gallon of water</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">1 teaspoon of lemon juice</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Wine yeast</span></div>
<br /><br />
<div style="text-align: justify;">
<strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Method</span></strong></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">1. Sterilise the fermentation barrel and lid using the Milton liquid.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">2. Wash the plums, cut in half and remove the stones.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">3. Place in fermentation barrel </span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">4. Bring water to boil and pour in fermentation barrel.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">5. Put the lid on and leave for four days, stirring twice daily.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">6. Add the sugar and stir vigorously to dissolve.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">7. Add lemon juice and wine yeast and put the lid on. and stir twice daily for five days.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">8.
Store somewhere warm. After a few hours you'll notice something
starting to happen... there'll be a froth on the surface as the yeast
starts to ferment, turning the sugar into alcohol. Stir the contents
twice a day.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">9.
After five days transfer the liquid to the demijohn using the plastic
tubing and funnel. Make sure all the equipment has been sterilised with
Milton liquid.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">11.
Avoiding disturbing any sediment, place the fermentation barrel at a
higher level than the demijohn (e.g. put the barrel on a table and the
demijohn on the floor), put one end of the plastic tubing in the barrel,
and having placed the funnel in the neck of the demijohn give the other
end of the tubing a strong suck to pull some of the wine in the tube up
and over the edge of the barrel. Quickly remove your mouth and put the
tube end into the funnel. The wine should start to drain.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">11.
Stop removing liquid when you get close to the bottom so you transfer
as little of the sediment as possible. Once all the liquid is in the
demijohn top up with water to bring to a gallon. Seal with the rubber
bung and airlock, having put a small amount of diluted Milton liquid in
the airlock.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">12.
You can now store the wine for months somewhere cool and frost free. At
first the fermentation may start up again and you'll see bubbles going
through the airlock. Gradually the wine will clear.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">13.
Once fully clear repeat the draining process, this time from the
demijohn to sterilised wine bottles. Put a stopper in each bottle and
store. </span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">14. The wine will be ready to drink after twelve months.</span></div>
Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-82714355779330416442014-03-22T10:15:00.001-07:002014-03-22T10:15:45.864-07:00Apple wine recipe easy<div class="separator" style="clear: both; text-align: center;">
<a href="http://survivalcavefood.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/a/p/apples_1_1_1_1_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://survivalcavefood.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/a/p/apples_1_1_1_1_1.jpg" height="241" width="320" /></a></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">No
chemicals are used, just all natural ingredients other than Milton baby
liquid to sterilise equipment. A great Autumn wine to make... if you
fancy making a Spring wine you might like to try my <a href="http://allotmentheaven.blogspot.co.uk/2012/03/dandelion-wine-easy-recipe.html" target="_blank" title="">dandelion wine easy recipe</a>, or for Summer try my <a href="http://allotmentheaven.blogspot.co.uk/2012/08/plum-wine-easy-recipe.html" target="_blank" title="Allotment Heaven : Plum wine easy recipe">plum wine easy recipe</a>.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">I
started making this wine for two reasons... firstly its a shame so many
apples go to waste in Autumn, and secondly because I was fed up trying
to find wine in the shops that didn't have the 'contains sulphites'
message hidden away on the back label. <a href="http://en.wikipedia.org/wiki/Sulfite" target="_blank">Sulphites</a> can cause allergies and a headache.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Every
autumn there's an excess of free apples from friends or gathered in the
wild. With a bit of organisation, very little effort and a small
investment you can make yourself enough sweet white wine to last the
whole year. Not sure where to get enough apples? If you don't have any
friends desperate to give you their excess have a look around the
countryside. Often there are trees along roadsides or footpaths where
you can gather the apples for free.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">The
instructions below are to make five gallons of wine, which will give
you just under thirty bottles. It's simpler to make large batches of
wine since it's easier to bottle without disturbing the sediment. </span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">The
cost of equipment is pretty low... about £35 if you acquire the wine
bottles by saving from bought white wine. Thereafter your only cost is
for sugar, raisins, lemons and some wine yeast... so having made the
initial investment in equipment, typically you're enjoying rather nice,
strong wine with no sulphite content for well under 50p a bottle! Why
wouldn't you want to do it?</span></div>
<br /><br />
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><strong class="strong rangy_1">Equipment needed</strong></span></div>
<div style="text-align: justify;">
<a href="http://www.amazon.co.uk/Home-Brew-Wine-Making-Fermentation/dp/B001QMO02A/ref=sr_1_1?ie=UTF8&qid=1309678904&sr=8-1" target="_blank"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">One 5 gallon plastic fermentation barrel with lid</span></a></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Something for stirring the contents</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><a href="http://www.milton-tm.com/sterilising_fluid.html" target="_blank">Milton baby sterilising liquid</a></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Large strainer</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Long clear plastic tubing (available from DIY stores)</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Funnel</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><a href="http://www.hopshopuk.com/products/view/1851/general/fermenters/23-litre-pet-carboy" target="_blank">One 5 gallon plastic demijohn</a></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><a href="http://www.wilkinsonplus.com/home-brewing/youngs-u-brew-handy-airlock-with-rubber-bung-x-2/invt/0240202/?source=134_4" target="_blank">Rubber bung and airlock</a></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">30 wine bottles (ideally clear glass)</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><a href="http://www.wilkinsonplus.com/Home-Brewing/Youngs-u-Brew-Wine-CorksRe-usable-Plastic-x-12/invt/0022565" target="_blank">30 stoppers</a></span></div>
<br /><br />
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><strong class="strong rangy_1">Ingredients needed</strong></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Enough healthy apples to fill the 5 gallon barrel... its best if you can get a mix of cooking and eating apples</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><a href="http://www.wilkinsonplus.com/Home-Brewing/Youngs-Super-Wine-Yeast-Comp-60g/invt/0022659" target="_blank"></a><a href="http://www.wilkinsonplus.com/Home-Brewing/Youngs-Super-Wine-Yeast-Comp-60g/invt/0022659" target="_blank">Wine yeast</a></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">8kg of sugar (adjust this depending on how sweet you like your wine)</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">1kg chopped golden raisins</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">The juice of 9 lemons</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Small cup of black tea</span></div>
<br /><br />
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><strong class="strong rangy_1">Method</strong></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">1. Sterilise the fermentation barrel and lid using the Milton liquid.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">2. Wash the apples and quarter, place in fermentation barrel until almost full, discarding any bruised bits.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">3. Fill with boiling water. It doesn't take all that much since the barrel is so full of apples.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">4. Put the lid on and leave for a few days, stirring twice daily.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">5.
After a few days the apple juice will have seeped out into the water.
Strain out the apples and you're left with the apple liquor.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">6. Add the sugar, raisins, lemon juice and tea.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">7.
Top up with part cold, part hot water (so the temperature of the water
is lukewarm) to make up to five gallons and stir to ensure all the sugar
is dissolved.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">8. Add the wine yeast, stir, cover with lid and store somewhere warm.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">9.
After a few hours you'll notice something starting to happen...
there'll be a froth on the surface as the yeast starts to ferment,
turning the sugar into alcohol. Stir the contents twice a day.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">10.
It will take a couple of weeks or so for the fermentation to finish.
Once completed transfer the liquid to the demijohn using the plastic
tubing and funnel. Make sure all the equipment has been sterilised with
Milton liquid.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">11.
Avoiding disturbing any sediment, place the fermentation barrel at a
higher level than the demijohn (e.g. put the barrel on a table and the
demijohn on the floor), put one end of the plastic tubing in the barrel,
and having placed the funnel in the neck of the demijohn give the other
end of the tubing a strong suck to pull some of the wine in the tube up
and over the edge of the barrel. Quickly remove your mouth and put the
tube end into the funnel. The wine should start to drain.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">11.
Avoid transferring any sediment if you can. Once all the clear liquid
is in the demijohn top up with water to bring to five gallons. Seal with
the rubber bung and airlock, having put a small amount of diluted
Milton liquid in the airlock.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">12.
You can now store the wine for months somewhere cool and frost free. At
first the fermentation may start up again and you'll see bubbles going
through the airlock. Gradually the wine will clear.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">13.
Once fully clear repeat the draining process, this time from the
demijohn to sterilised wine bottles. Put a stopper in each bottle and
store. </span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">14.
The wine will be ready to drink but will improve even more with age.
Typically I bottle and start drinking the wine from May onwards. If the
wine is too strong dilute with water.</span></div>
Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-4449871742492603452014-03-22T09:57:00.001-07:002014-03-22T09:57:28.878-07:00Easy Dandelion Wine Recipe<div style="text-align: justify;">
<a href="http://www.sunwarrior.com/news/wp-content/uploads/2013/01/Dandelion-emoedgars-sxc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.sunwarrior.com/news/wp-content/uploads/2013/01/Dandelion-emoedgars-sxc.jpg" height="213" width="320" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">With
lots of dandelions flowering from Spring right through to late Summer,
why not try a light but easy to make white wine? The recipe is shown
below... no chemicals used, just natural ingredients other than Milton
baby liquid to sterilise equipment. </span></div>
<br />
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">I
make this wine for several reasons. Dandelions get a bad press... yes,
they're technically a weed, but they act as a beneficial companion
plant, bringing up nutrients with their long tap root to benefit
shallower rooted plants, they attract pollinating insects and help
surrounding fruit ripen by releasing ethylene. They're one of the
earliest flowering plants and freely available in abundance. A good
Spring wine to make... if you fancy making a Summer wine try my <a href="http://allotmentheaven.blogspot.co.uk/2012/08/plum-wine-easy-recipe.html" target="_blank" title="Allotment Heaven : Plum wine easy recipe">plum wine easy recipe</a>, or for an Autumn wine you might </span>like to try my <a href="http://allotmentheaven.blogspot.co.uk/2011/07/apple-wine-easy-recipe.html" target="_blank" title="">apple wine easy recipe</a>.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Another
reason is the difficulty of finding wine in shops without the 'contains
sulphites' message hidden away on the back label. </span><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://en.wikipedia.org/wiki/Sulfite" style="border: 0px; margin: 0px; padding: 0px;" target="_blank">Sulphites</a></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"> can cause allergies and headaches. Hence no chemicals are used in this recipe.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">The
instructions below make one gallon of wine, which means about six
bottles. It's much easier if you make a few gallons at once... the
demijohns are cheaper if you buy several off eBay and it's easier to
bottle without disturbing the sediment. Just multiply the ingredients
according to how many gallons.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">The
cost of equipment is pretty low... under £20 if you acquire the wine
bottles by saving from bought white wine. Thereafter your only cost is
for sugar, oranges, some wine yeast and a little Milton liquid... so
having made the initial investment in equipment, typically you're
enjoying rather nice wine with no sulphite content for well under 50p a
bottle! Why wouldn't you want to do it?</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"> </span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><strong>Equipment needed</strong></span></div>
<ul>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><a href="http://www.amazon.co.uk/Home-Brew-Wine-Making-Fermentation/dp/B001QMO02A/ref=sr_1_1?ie=UTF8&qid=1309678904&sr=8-1" target="_blank" title="">One 5 gallon plastic fermentation barrel with lid</a></span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Something for stirring the contents</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><a href="http://www.milton-tm.com/sterilising_fluid.html" target="_blank" title="">Milton baby sterilising liquid</a></span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Long clear plastic tubing (available from DIY stores)</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Funnel</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><a href="http://www.wilkinsonplus.com/home-brewing/demijohn-glass-clear/invt/0022556/?htxt=CqRsbJu%2FutV8PO2VUe7M5tbw0eF0%2BgiZGsyhRiL%2FA7J%2FD5ckTwx4gGk9NGxRQ2HoBcTxJmxJa8Ar%0AIS49VztZhg%3D%3D" target="_blank" title="">A 1 gallon demijohn</a> (cheaper if you buy several off eBay)</span></li>
<li style="text-align: justify;"><a href="http://www.wilkinsonplus.com/home-brewing/youngs-u-brew-handy-airlock-with-rubber-bung-x-2/invt/0240202/?htxt=ZgAvK37GLURQX0Ew343ZZaGz2OXoKWmM9Ge5zB%2BEmXCkWnnfoKedPtfkl%2F4vYYlK9Bnn4v7gsAAn%0AxSk9J9FCgQ%3D%3D" target="_blank" title=""><span class="Apple-style-span" style="color: black; font-family: 'Trebuchet MS'; font-size: medium;">Rubber bung and airlock</span></a></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">6 wine bottles (ideally clear glass)</span></li>
</ul>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><br /></span><br /><br />
<div style="text-align: justify;">
<strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Ingredients needed</span></strong></div>
<ul>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">2
quarts dandelion petals (pick much more flowers to give you enough
petals, best to pick on a sunny day when the flowers are fully opened
and avoid areas frequented by dogs)</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">3 lbs granulated sugar</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">4 oranges</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">1 gallon water</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Yeast and nutrient</span></li>
</ul>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><br /></span><br /><br />
<div style="text-align: justify;">
<strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Method</span></strong></div>
<ol>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Sterilise the fermentation barrel and lid using the milton liquid.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Pluck the dandelion petals from the flowers and place in fermentation barrel.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Add 4 pints of boiling water and mix.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Place lid on barrel and leave for two days.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Add a further 4 pints of boiling water to bring up to one gallon.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Add the <a href="http://en.wikipedia.org/wiki/Zest_%28ingredient%29" target="_blank" title="">orange zest</a> and juice, avoid getting any of the white pith included.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Add the sugar and mix well until all the sugar has dissolved.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Once cool add the yeast and nutrient.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Put the lid on the barrel and leave in a warm place to ferment </span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">After
a few hours you'll notice something starting to happen... there'll be
froth on the surface as the yeast starts to ferment, turning the sugar
into alcohol. Stir the contents twice a day.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">It
will take a couple of weeks or so for the fermentation to finish. Don't
worry if it takes longer... it's a natural process and not a science.
Once completed transfer the liquid to the demijohn using the plastic
tubing and funnel. Make sure all the equipment has been sterilised with
Milton liquid.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Avoiding
disturbing any sediment, place the fermentation barrel at a higher
level than the demijohn (e.g. put the barrel on a table and the demijohn
on the floor), put one end of the plastic tubing in the barrel, and
having placed the funnel in the neck of the demijohn give the other end
of the tubing a strong suck to pull some of the wine up and over the
edge of the barrel. Quickly remove your mouth and put the tube end into
the funnel. The wine should start to drain.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Avoid
transferring any sediment if you can. Once all the clear liquid is in
the demijohn top up with water to bring to a gallon (if you're only
making one gallon). Seal with the rubber bung and airlock, having put a
small amount of diluted Milton liquid in the airlock.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">You
can now store the wine somewhere cool and frost free. At first the
fermentation may start up again and you'll see bubbles going through the
airlock. Gradually the wine will clear.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">Once
fully clear repeat the draining process, this time from demijohn to
sterilised wine bottle. Put a stopper in each bottle and store.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;">The wine will be ready to drink after being bottle for six months, but much improves with age after twelve months.</span></li>
</ol>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"> Note: <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"> </span>If
you do decide to make several gallons at once, filling the demijohns
can be a bit tricky since, once the first is full, you have to put your
thumb over the tube end and use the other fingers of that same hand to
transfer the funnel to the next demijohn, then removing your thumb to
let the flow continue into the second demijohn. Where's your other hand?
Holding the other end of the tube in the fermentation barrel without
disturbing the sediment of course! It's a good idea to position the
demijohns close up against each other.</span></div>
Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-28024333913668227192014-03-20T02:38:00.000-07:002014-03-20T02:38:29.661-07:00Sambal Telur dan Kentang<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KQUXOlxwpEg/Uyq2qCavqfI/AAAAAAAAABI/Mrc9mK3-uk8/s1600/sambl+telur+dan+kentang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KQUXOlxwpEg/Uyq2qCavqfI/AAAAAAAAABI/Mrc9mK3-uk8/s1600/sambl+telur+dan+kentang.jpg" /></a></div>
<strong><br /></strong>
<strong><br /></strong>
<strong>Bahan :</strong>5 butir telur diceplok<br />2 buah kentang kupas iris kotak lalu goreng<br />1 btg serai dimemarkan<br />1 cm lengkuas dimemarkan<br />2 lbr daun salam<br />1 sdm kecap manis<br />500 ml santan<br /><br /><strong>Bumbu halus :</strong>4 butir bawang merah<br />3 butir bawang putih<br />1 ½ sdt cabai giling<br />¼ sdt merica bubuk<br />1 sdt garam<br />1 sdt gula pasir<br />1 sdt masako rasa ayam<br /><br />Cara membuat :<br />Tumis bumbu halus, serai, lengkuas, daun salam hingga harum lalu masukan santan, kecap masak hingga mendidih.<br />Setelah itu baru masukan telur ceplok dan kentang masak lagi hingga mendidih, angkat dan sajikan.Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-59179669574118518792014-03-20T02:34:00.000-07:002014-03-20T02:34:30.961-07:00Kebab Spesial<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KL1vX91gzwQ/Uyq1zl1LbCI/AAAAAAAAABA/1MYlSz3QOTY/s1600/kebab+special.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KL1vX91gzwQ/Uyq1zl1LbCI/AAAAAAAAABA/1MYlSz3QOTY/s1600/kebab+special.jpg" height="242" width="320" /></a></div>
<div style="font-family: Verdana, sans-serif;">
<span style="font-size: x-small;"><b><u><br /></u></b></span></div>
<div style="font-family: Verdana, sans-serif;">
<span style="font-size: x-small;"><b><u><br /></u></b></span></div>
<div style="font-family: Verdana, sans-serif;">
<span style="font-size: x-small;"><b><u>Bahan-bahan</u></b><br />Roti Pita<br />Daging cincang<br />Carrot (potong dadu kecil)<br />Serbuk lada hitam<br />Sos lada hitam<br />Bawang besar (potong dadu)</span><br />
<span style="font-size: x-small;">Salad<br />Mayonis</span><br />
<span style="font-size: x-small;">Sos cili<br />Garam<br />Minyak masak</span><br />
<span style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana, sans-serif;">
<span style="font-size: x-small;"><u><b>Cara-cara</b></u></span></div>
<br />
<ol style="font-family: Verdana, sans-serif;">
<li>Panaskan minyak masak</li>
<li>Tumis bawang yang telah dipotong dadu tadi</li>
<li>Masukkan daging cincang, carrot & gaul sehingga daging masak</li>
<li><span style="font-size: x-small;">Masukkan serbuk lada hitam, sos lada hitam & secubit garam</span></li>
<li><span style="font-size: x-small;">Setelah daging kering dan sebati, bolehlah ditutup api dan masukkan ke dalam bekas dan sejukkan seketika.</span></li>
<li>Masukkan mayonis dan sos cili ke dalam daging yang disejukkan tadi dan gaul sekata</li>
<li>Potongkan roti pita kepada dua</li>
<li>Sapukan sedikit mayonis ke dalam roti pita</li>
<li>Letakkan salad & daging yang telah digaul sekata tadi</li>
<li>Ulang untuk roti pita yang lain sehingga selesai</li>
<li><span style="font-size: x-small;">Sedia utk dihidang<br /><br />Selamat mencuba ^_^</span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-56463261962778310392014-03-20T02:26:00.000-07:002014-03-20T02:26:01.039-07:00Sambal Petis<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-eJfPEdi67BA/Uyq0IO6yzyI/AAAAAAAAAA0/xC9tEzwv6PQ/s1600/Sambal+petis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eJfPEdi67BA/Uyq0IO6yzyI/AAAAAAAAAA0/xC9tEzwv6PQ/s1600/Sambal+petis.jpg" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;"><br /></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;"><br /></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">Bahan :</span></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">10 buah cabai rawit tua (merah) diuleg</span></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">1 butir bawang putih dihaluskan</span></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">50 gr gula merah</span></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">2 sdm kecap manis</span></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">1 sdt garam</span></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">1 ½ sdm petis udang</span></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">250 ml air</span></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">1 sdt tepung beras larutkan dengan air</span></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">Cara membuat :</span></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">Tumis bawang putih hingga harum masukan petis, air, gula
merah, garam, kecap manis, lalu masak hingga mendidih.</span></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">Terakhir masukan larutan tepung beras aduk terus hingga
mendidih, angkat.</span></div>
<div style="text-align: center;">
</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">Sajikan dengan tahu goreng
atau tempe mendoan</span></div>
Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-49043003456624787952013-12-31T08:48:00.000-08:002014-03-04T19:05:05.409-08:00Ginger All the Way!Less than 15 minutes from now, the brand new year will be arriving.<br /><br />Year 2013 seems coming and going very fast. Nothing I have to say other than I feel grateful for His blessing for me and my family. Last night we just got home from a very long exciting journey. 2900 km air-trip and 1600 km road-trip around South Sulawesi. We celebrated Christmas in the traditional town of Rantepao, Tana Toraja Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-80519786874353704982013-11-30T05:16:00.000-08:002014-03-04T19:05:05.419-08:00Sayur LodehThere were some events that occurred simultaneously and crossed in one beautiful thing for me a couple of weeks ago.<br /><br />It started when I read about food photo contest for ACMI 1st anniversary. We had to submit one or more pictures of traditional Indonesian food through the Instagram, FB or Twitter.<br /><br />Just a day after that I received Deppa Tori, a traditional cookies from my sister who just came Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-10072516657124679932013-10-21T07:25:00.000-07:002014-03-04T19:05:05.427-08:00Fresh Tomato SoupThe weather is changing rapidly.<br />Pretty good, we can enjoy two different weather in one day. Warm sunshine in the morning, fresh cool air in the evening. Raining season will come soon.<br /><br />During the changing weather, unfortunately some of families and friends around me got flu, sore throat, and even dengue fever. I'm sorry for that.<br /><br />So serving healthy warm food for my family would be always a goodAnonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-78617454320011583392013-10-03T07:01:00.000-07:002014-03-04T19:05:05.437-08:00Beet and Carrot Muffins.Hello Blogosphere. yei... I'm back, start blogging after 2 months absent.<br />Classic reason: busy (yeah, right!). Thank God, all of us are healthy and enjoying our busy days.<br /><br />Hey... it's October! Don't you feel excited when entering this month?<br />My heart beats a bit faster when I realize that we're on the first week of the last 3 months in this year. I feel that the days are more and more colorful Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-77921735186991857962013-07-29T08:06:00.000-07:002014-03-04T19:05:05.446-08:00Es Dawet Selasih In every destinations that I have visited while traveling, local traditional markets are always on the list.<br />Other than seeing and learning the local products and people, most of the traditional markets are the right place where we are introduced to the 'real' local culinary.<br /><br />"Travel is the only thing you buy, that makes you richer".<br />Pasar Gede (means: Big Market), the oldest and biggest Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-61404160125902866032013-07-19T23:57:00.000-07:002014-03-04T19:05:05.456-08:00[event & review] IDFB Gathering at Master Wok, Ciputra World.Wok is one of the most common cooking utensils used in Chinese and in some Asian kitchens. Most of the cooking methods can be done using this cooking tool, from stir frying, steaming, pan frying, to deep frying. It can be also used for poaching, boiling, braising, searing, stewing, making soup, smoking, and roasting nuts.<br /><br />Now, let's try what the 'Master Wok' is serving for our lunch.<br /><br /><br /><br />SaturdayAnonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-74614441420800226442013-07-14T04:28:00.000-07:002014-03-04T19:05:05.483-08:0077 Hours in Jogjakarta.The Adventurers : <br />2 adults who visited Jogya for the 3rd time in the last 4 years*. <br />2 pre-teenagers, Jogya's 1st time visitors.<br />*counted since we moved back to Indonesia (from Mumbai) on June 2009.<br /><br /><br /><br />This was the trip that our children were really waiting for. For the last couple of years, they learn about our cultures, nation, traditions, and those 'new things for them' make their curiosity Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-43386690408965257682013-06-24T07:45:00.000-07:002014-03-04T19:05:05.492-08:00Potato Chips and Chocolate Chips CookiesFinally... I have sufficient energy and spared time to update this blog. hmm.... just a quick update.<br /><br />It's June now! Some of you probably are in the middle of vacation during the Summer Break.<br />Having children at home during the school holiday; what do mothers normally prepare? Stock of food for the little tummies that never full, or re-fill the fridge with plenty of snacks ? For me, it's about Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-5054894006957640922013-05-27T07:49:00.000-07:002014-03-04T19:05:05.501-08:00Apple CrumbleOne Wednesday, late afternoon...<br />all of sudden the sky above South Jakarta changed rapidly; the bright sunny sky turned to cloudy gray.<br />Home alone, I slightly felt tired. I decided to cheer myself up by baking!<br />Actually I had no specific plan, just wanted to bake something classic, easy, and quick.<br />I was thinking it would be nice for welcoming my children from school with baked food, since every Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-18853115026067094352013-05-19T06:00:00.000-07:002014-03-04T19:05:05.509-08:00Sate Ambal with 'Tempe Sauce'A few years ago, cooking-grilling sate seemed an impossible mission for me. I didn't even have a courage to imagine about it or pick up the recipe to learn.<br />Grilling? I had no idea how to start.<br /><br />About 2 years after I got married, my mom gave me a simple grilling pan that ended up under my kitchen table for a couple of years. The funny thing is... the grilling pan followed us wherever we moved; Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-40206745218418761572013-05-13T08:36:00.000-07:002014-03-04T19:05:05.569-08:00Kue Sus, our Friday Evening Treat.Friday evening.<br />My children arrived home earlier than other normal school days. 1.5 hours earlier.<br />As soon as they've arrived home, usually they will do everything quickly, without any reminder nor instruction; from cleaning their school bags, emptying their lunch boxes, having shower, drinking afternoon milk (and asking for snacks), ...before doing what they really wait for. <br />My teen daughter Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-25208556487026184952013-05-05T07:43:00.000-07:002014-03-04T19:05:05.627-08:00[event & review] Food-blogger Gathering @ Ten Ten, Plaza Indonesia<br /><br />Casual.<br />Stylist.<br /><br />That is my first impression when I arrived in Ten Ten, Tempura House in Plaza Indonesia, 2 weeks ago. I joined the Indonesian Food-Bloggers gathering (again), meeting 20-something friends, having a cooking class, food tasting and non stop chit-chat.<br /><br />Dominated by natural wood, the restaurant interior is a perfect spot for our casual get-together. Japanese ambiance can be felt Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-63443237264572768122013-05-01T06:12:00.000-07:002014-03-04T19:05:05.683-08:00The Reasons Why You Should Enjoy Indonesian Street FoodExotic and timeless.<br />These are the first words that come in my mind when I have to describe about Indonesian street food.<br />Street food always steals my attention, makes my eyes busy rolling and my sense of smell working harder, especially when I get in a new place, exploring corners of cities, towns or villages.<br />They are unique, they are colorful, and very appetizing.<br /><br />Living or only visiting thisAnonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-87672303541544219612013-04-28T09:09:00.000-07:002014-03-04T19:05:05.746-08:00An evening with Homemade Bandrek and 'flat' Serabi OncomSpending 7.5 years for my high school & college time in Bandung, the capital city of West Java province, make me feel very close and familiar with most of their local culinary. I moved from small mining town in South Sulawesi, where I spent my childhood until graduated from Junior High School, made me full of curiosity about other local culinary especially in new places.<br /><br />I couldn't forget how Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-46416021466153580342013-04-20T05:15:00.000-07:002014-03-04T19:05:05.801-08:00Enjoying Indonesian Legendary Culinary in One Place."Bango Food Festival" is coming... interested to join the crowd?<br /><br />Frankly, at the beginning I was not interested at all. When my husband asked me to visit the festival a few days before the event, I refused and told him about my unpleasant experience visiting this festival a couple years ago.<br />Read my story "Mouses were Hungry in the Rice Granary" here.<br /><br /><br /><br />And... a day after our conversation, I Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-29179827480059970402013-04-14T07:49:00.000-07:002014-03-04T19:05:05.864-08:00Es Goyobod, traditional cold beverage from Garut.Just 2 x 24 hours in Bandung, we had a short vacation last week.<br />It was a nice short break in between our busy days when our children were on their end of term break.<br /><br />This is the city that always gives me inspirations and injects me motivation to do lots of new things, including for blogging.<br /><br /><br /><br />Bandung, the capital city of West Java, the city that not only rich in culture, but also has never Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-71629024446173841162013-03-23T01:54:00.000-07:002014-03-04T19:05:05.919-08:00[event & review] Food-blogger Gathering @ Pepper Lunch, Citos.Let's see what would happen when food-lovers gather together in a restaurant with good food...<br /><br /><br /><br /><br />It was a beautiful Saturday morning, last week, when 20 something Indonesian food-bloggers gathered in a 'recently open' Pepper Lunch Outlet. This is the 17th outlet in Indonesia.<br /><br /><br />It's located on the second floor of a popular place to hang out in South Jakarta, Cilandak Town Square a.k.a Citos. Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.comtag:blogger.com,1999:blog-499265469323204566.post-49275811771135945442013-02-28T06:54:00.000-08:002014-03-04T19:05:05.983-08:00PoffertjesCatering service is one of the popular business and growing fast in this city.<br />They can simply provide food for daily lunch/dinner, office lunch, or to some special high profile events which worth millions. Popular events like weddings never have any low seasons and the catering is one of the main companies that play a very important role which will dictate successful or disaster.<br /><br />When we talk Anonymoushttp://www.blogger.com/profile/12490594645412138548noreply@blogger.com