Wealden Times | WT175 | September 2016 | Education supplement inside
Wealden Times - The lifestyle magazine for the Weald
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Food<br />
Rhubarb and Strawberry fizz<br />
This recipe relies on a ferment of ginger and sugar water, called ‘ginger<br />
bug’, which is then added to whatever flavourings you choose - it<br />
can even be used on its own (with water and a little sugar) to make<br />
homemade ginger beer. The whole process will take around 10 - 12 days.<br />
For the ‘ginger bug’<br />
• An 8cm (approx) stick of<br />
ginger<br />
• 1tbsp unrefined sugar<br />
• 2tbsp spring water<br />
For the rhubarb & strawberry mix<br />
• 1 punnet of strawberries<br />
• 3 sticks of rhubarb<br />
• Sugar (to taste)<br />
• 2l water<br />
1. The ginger bug takes around five days to make. Grate a<br />
2cm peeled section of ginger into a small container. Add a<br />
teaspoon of sugar to ‘feed’ the ferment and submerge in a<br />
little water.<br />
2. Cover and leave for 24 hours.<br />
3. Repeat the process each day (adding ginger, sugar and<br />
water) until the mixture begins to bubble.<br />
4. Once it’s ready, other ingredients can be added to make a<br />
(slightly) fizzy drink.<br />
5. Chop the strawberries and rhubarb and then simmer until<br />
soft in approx 2 litres of water.<br />
6. Leave to cool and then add the ginger bug. Cover with a<br />
muslin/tea towel and leave for around 5 days, checking the<br />
mixture daily.<br />
7. Strain and serve, adding more sugar or water if needed.<br />
Tomato salsa<br />
This is a fantastically quick way of<br />
making a relish - and a great way to<br />
use up a glut of tomatoes.*<br />
• 8 ripe tomatoes<br />
• 1 red onion<br />
• 1 red chili pepper<br />
• 1 clove garlic<br />
• 1tsp oregano<br />
• 1/2tbsp salt (to taste)<br />
1. Chop all the ingredients<br />
finely and add to the jar,<br />
mashing them down each<br />
time and adding a little salt<br />
as you go.<br />
2. There should be enough<br />
juice to cover the mixture,<br />
but add a little water if<br />
necessary.<br />
3. Leave a 2cm gap to allow<br />
for expansion and cover<br />
with muslin/a tea towel.<br />
4. Leave in a warm place<br />
for 3-5 days and then<br />
refrigerate.<br />
<br />
153 wealdentimes.co.uk