You don’t need to worry about the solanine (toxic substance) inside unripe tomatos because the sugar inside the chutney reduces the amount of solanine.
Ingredients
6kg green tomatos
3,2kg sugar
Thym branches (how you like it)
lemon / menthe (how you like it)
2 table spoon cinnamon
2 table spoon cardamon
orange peel
Directions
Wash and cut the tomatoes
Cook all ingredients in a big pot
Notes
For a thicker consistency you could add lemon juice or pektine. By the way the unripe tomatos contain a lot of pektine.
Good soup ! You don’t need to worry about the solanine (toxic substance) inside unripe tomatos because the sugar inside the chutney reduces the amount of solanine.
This is a typical Greek dish (in common with Turkey) consisting of whole aubergine stuffed with tomatoes, onions and garlic simmered in olive oil. It is better served at room temperature or warm. But it is also delicious cold in the summer!
The legend (and name) says a Turkish imam passed out from pleasure after trying the dish (or maybe from eating to much of it!).
Ingredients
5 eggplant
2-3 onions
7-8 cloves garlic
3-4 tomatoes
4 peppers
100 ml olive oil
2 tsp sugar
1 tsp salt
1 tsp black pepper
400 ml hot water
persil
Peel the skin off the eggplants in stripes. Cut them in two and spoon a little the inside. Put in salty water for about half an hour to draw out the bitterness. Dry them off and fry them in oil until the flesh changes to a golden color.
Chop, the onions, peppers and garlic as fine as possible and fry them in olive oil until they have softened. Chop the tomatoes (peal them if you are in the mood!) and add them to the onion mixture together with the seasoning. Cook for about10 minutes and turn off the heat. Add the chopped persil.
Place the eggplants in an olive oiled oven tray. Fill the eggplants with the tomato mix and poor the rest around.
This recipe is so easy and oh so delicious! Off course you need to find fresh Kale which can be tricky, but if you have the chance to pass by the farm we will supply you!
Ingredients
Fresh kale leaves (could be the curly or flat type)
Olive oil
Salt
Directions
Clean and dry the leaves well with a kitchen cloth.
Spread them evenly on an oven dish so each kale leaf can lie flat in a single layer.
Sprinkle with olive oil, be light handed!
Bake low and slow for 20 minutes. This might be the only tricky part. You want to monitor them to get the best result. It can take a bit of practice depending on your oven to get the most perfect result! They should stay green (brown is too late!) and be tender in the center. We sometimes turn off the oven after 20 min and let them in for an extra 10min. If they are not fully crispy don´t worry they will be after a few minutes out of the oven!
Born in China over 2000 years ago and brought to the western world in the 18th century, Kombucha is a “miracle drink” that enhances your health, beauty and brainpower. With Kombucha’s low sugar content, when it undergoes a process of prolonged and therefore healthy fermentation, it produces organic acids like glucuronic acid & gluconic acid.
Ingredients
** Multiply the recipe depending on the amount of water your jar can hold **
1 liter of water
1/3 cup granulated sugar
4 g of black/green tea (not perfumed) or 2 tablespoons loose tea leaves
At least 1 cup of kombucha from previous batch (neutral mix)
Scoby (symbiotic culture of bacterias and yeast)
Directions
FOR THE FIRST FERMENTATION
Infuse the tea with hot water for 15 minutes.
Remove the tea and add the sugar in the warm water, stir to dissolve it.
Add the kombucha from the previous batch, the scoby and fill up with filtered water.
Cover with a clean dish towel and secure with a rubber band or a length of string.
Set the jar or jars somewhere dark and cool, and allow to ferment 8 to 14 days, tasting occasionally after 1 week. Aim for a light fermentation and a slightly vinegary taste.
FOR THE SECOND FERMENTATION
Remove the scoby and around 3 cups of kombucha (I often keep the bottom liquid to have the more sediments of the scoby).
Add any flavor to your different bottles ; pineapple, raspberry, tamarindo, jamaica tea, lemon, ginger, rosemary, thyme, honey or any other tea or herbs. The new flavors should represent 10% of the total quantity of kombucha. If the flavors you are adding do not contain natural sugars (honey or fruit juice) it is best to add some sugar (unless it is still very sweet) to help adding some carbonation. Pour it through a funnel into air tight bottles. Try to leave only a little air in the top to help aid carbonation.
Let sit somewhere dark and cool for 3 to 7 days, checking after 3 to taste how bubbly the kombucha has become, then place in the refrigerator until ready to drink, to stall the fermentation. Serve cold.
Notes
If the green or black tea leaves have some perfume, it contains an oil that kills the good bacterias of the scoby. Make sure to use normal black or green tea. Black tea is more efficient.
Always use really clean bottles, container and tools. Use glass container and not plastic. Use filtered water or let sit few minutes the tap water before mixing it. Again, bad bacterias can infiltrate and good bacterias be killed.
The time of fermentation is approximative, taste often since the 5th day to see if the acidity of the fermentation suits you (and to see if it is effective). It should be a lighter orange when it is ready.
The scoby will be moldy if it’s sick ; it will be like mold on a bread (blue, white, little dots), then you need to throw everything.
There is 2 fermentations for having a nice fizzy kombucha but also, you need bottles with anti-pressure caps. They will seel and then provide bubbles, but if you use another kind of hermetic lid, it can overload the pressure and explode.
More the scoby is big, faster will be the fermentation and so, filled with probiotics and the taste will be acidic. More the kombucha jars are in a hot and sunny place, faster is the fermentation also. It is not more or less convenient, it depends on your needs.
Tired of that same old boring breakfast routine? It’s time for a change! Spice up your morning routine with some cinnamon rolls! With this delicious recipe, you’ll learn how you can wow your friends and family (even the pickiest of eaters!) with your baking skills. That is, as soon as they’ve had their fill of our mouth-watering cinnamon rolls!
Ingredients
110 g brown sugar
60 g butter
400 g flour
200 ml. milk (or water will do!)
Salt
Yeast
Cinnamon
Directions
For the dough
In a bowl mix warm milk, brown sugar and a package of yeast. Wait until it makes “mousse” (bubbles)
Add flour, a pinch of salt, the melted butter and mix until you have a good elastic consistency
Let rise for 1h30 with warm wet towel on top.
Making the roll
Spred the dough in a rectangle 40/50cm
Spread some butter on the dough
Mix 60g of brown sugar with a tablespoon of cinnamon powder
Spread the mix on the buttered dough evenly
Roll tight the dow and cut it in pieces
Put in a buttered baking tray in a hot oven and cook 15min at 180 deg C.
Gnocchi is one of the most delicious homemade pasta recipes to try. Using shredded, boiled potatoes and combining them with some all-purpose flour, an egg and salt, you can create a tasty Italian dish that is also protein-rich and gluten-free! Place them in boiling water with some salt and cook until they rise to the top – then enjoy this simple yet amazing savory dish!
This is the perfect recipe for handmade gnocchi.
Ingredients
For the gnocchis
1 kg of potatos
300gramm of flour
salt to taste
For the sauce
150gramm Butter
Sage/garlic/lemon zest… for flavouring
Directions
Boil the potatoes until they are soft, then squeeze them and wait until they are cool.
Mix the potatoes with the other ingredients, make a dough and let it rest for at least 2 hours covered with a cloth.
Make some “snakes” : ) with the dough and cut into small pieces.
When the water is boiling, throw in water, handful by handful, making sure they don´t stich together.
When they come to the surface take them out.
Butter sauce
Place a smaller pot in the boiling water.
Melt some butter.
Add sage and garlic. Lemon zest works great also, let your imagination free!
Recipe Video
Notes
The original Recipe was created by Saskia and Michael and edited by our italian volunteers Didi and Nini 🙂
Create your own healthy soap with this easy-to-follow recipe. Olive oil is antibacterial, which helps prevent unwanted fungus growth in the kitchen and bath. Plus, it’s a moisturizer that’s fantastic for dry skin. Its antimicrobial property also makes it a great soap bar for sensitive skin prone to developing rashes and allergic reactions.
We know how difficult it is to cope with the cold and dry winter, which often dries half of our skin. That is why we want to share with you a most effective way of how to moisten it – with homemade soap from olive oil. Recipe is from the Volunteer Alban. Beware this is chemistry – you need Protection equipment!
Ingredients
1,93liter olive oil
410gramm caustic soda/lye powder
965cl distilled water
Protection equipment
Glasses
Gloves
Mask
Others
1 glass bowl
1 mixer
Directions
Pour the water in a glass bowl. Add the lye little by little.
Mix well. Let cool down to around 30 deg C.
Add the olive oil slowly and mix it.
Put in a mold. Let cure for about 5 weeks before using.
Notes
Tip: You can flavor the olive oil with lavender, rosemary, dry orange peel or about anything but it must be dry and rested in the olive oil for some time.
