Recipe Mama

Homemade cordials December 9, 2010

Filed under: Drinks — obsidian @ 11:27 pm
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Lemon Cordial/Lemonaid (left)

Mix 1 cup water with 1/2 cup sugar in a saucepan.  Heat until the sugar dissolves.  Allow to cool, then mix this sugar syrup with 1 cup lemon juice.  This can be kept in the fridge and used as a cordial concentrate, or add 1 litre of water (or soda water)  to make it up all at once.

 

Lemon, Lime & Ginger Cordial (right)

Grate about 3cm worth of ginger  into a bowl (you don’t need to peel it), zest a lime then add both the zest and juice to the bowl.  Slice an additional lime and place that in the bowl.  Zest a lemon, then add it’s juice and zest to the bowl.  Pour in about 1/2-3/4 cup of sugar and 1 cup of boiling water to the bowl.  Cover and allow to cool, then place this in the fridge overnight.  Then strain and bottle the liquid.  You can return the grated bits back to the bowl and add more water, leaving it to soak for a few hours, to make a diluted drink from the left overs too.

 

More recipes:

Ginger Cordials

Citrus Cordials

Other Cordials

 

Spicy Sekanjabin

Filed under: Drinks — obsidian @ 3:42 am
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(Sekanjabin is a vinegar-based cordial)

Ingredients:
2 cups sugar
1 cup water
1/2 cup red wine vinegar
cinnamon sticks
whole cloves
star anise

Method:
Bring all to a gentle simmer for 10 minutes. Leave to cool and infuse overnight then strain off the spices and bottle.

 

Almond Milk (dairy free milk) December 13, 2008

Filed under: Drinks,Ingredients — obsidian @ 1:47 am
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Ingredients:
1 Cup raw almonds
4 Cup water, cold
3TB maple syrup or honey

 
Method:
1. Soak the almonds in boiling water for 15 mins. Remove the skins, allow to dry then place in blender or grind until almonds are a very fine meal.
2. Add half of the water and the honey/syrup and blend on high for 2 mins.
3. Add the remaining water and blend for another 2 mins.
4. Strain the mixture through cheesecloth or filter paper to separate the liquid from the almond meal. Keep the liquid as a milk substitute and the meal for use as a facial scrub.

 
May be stored in the fridge in an airtight container for 4-5 days.

 
(from mellyette79 on http://www.joyousbirth.info)

 

Chai Recipes November 14, 2008

Filed under: Drinks — obsidian @ 8:43 am
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There are many different ways to make Chai. Chai is a spiced tea, normally very milky.

 

 
Chai Recipe #1 (Must make several cups)
1 Tbsp fennel or anise seed
6 green cardamom pods
12 cloves
1 cinnamon stick
1/4″ ginger root, sliced thin
1/4 tsp black pepper corns
2 bay leaves
7 Cups water

 
Boil ingredients for 5 minutes, then reduce heat and simmer for 5 minutes. Then add 2tb tea leaves, 6tb honey or brown sugar, and 1 cup milk.

 

 
Chai Recipe #2 (Makes 2 cups)
1 1/2 cups water
1 inch stick of cinnamon
8 cardamon pods
8 whole cloves
2/3 cup milk
6 tsp sugar (or to taste)
3 tsp black tea

 
In a saucepan, bring the water and spices to the boil, then reduce heat and simmer for 10 mins. Add milk and sugar, and return to simmer. Add the tea, cover the pot and turn off the heat, allowing it to sit for 2 mins. Strain into 2 cups to serve.

 

 
Chai Recipe #3 (No measurements given)
1/3 part water
2/3 part milk
1 tsp of tea leaves for each cup
freshly chopped ginger
cardamom pods
cloves
Sugar to taste

 
Put all ingredients in a saucepan and bring to the boil. Swirl the pot around to increase the flavour. Once the desired strength has been reached, serve.

 

 
Chai Mix Recipe
4cm cinnamon stick
4 cardamon pods
2-3 black peppercorns
slice of fresh ginger/1/2 tsp powder

 
Grind ingredients together to make the spice mix. Use 1/4 tsp of the spice mix per cup of tea. Add to 1 cup water in a saucepan, and simmer for 1 minute. Add 1/4 cup of milk and simmer for 3-5 minutes. Strain and serve. You can change the water/milk ratio if you prefer it more milky.

 

 
Cheater’s Chai
There are prepackaged Chai teabags and tea blends around now. You can simmer these teabags in milk to make a more traditional Chai, but you can also make an instant Chai by adding 1-2 teaspoons of milk powder to the cup, add the teabag and boiling water, and either waiting for that to cool (giving more time for the favour to come out), or adding a little cold milk and drinking straight away.

 

Sekanjabin

Filed under: Drinks — obsidian @ 8:04 am

Sekanjabin (“Sec-an-ja-bin”)
This is a medieval cordial…. I’m not overly keen on it to be honest, but some people like it. Its served a lot at the medieval gatherings I go to.

 
Ingredients:
4 cups Sugar
2 1/2 c water
1 cup white wine vinegar

 
Flavour:
Handful of mint (fresh is best) or 2 lemons – peeled and juiced

 

 
Method:
Dissolve the sugar in the water in a saucepan, and bring to the boil. Add the vinegar, mint or lemon peel + juice and simmer for 30 mins. Remove from the heat. Allow to cool and remove peels (if using lemon). Use this syrup as a cordial – diluting it with water to taste (approx 5-10 parts water to 1 part syrup). Can be stored without refrigeration…. can also be stored in the freezer as it doesn’t freeze (or at least when I made it, it wouldn’t freeze).

 

Mango Mocktail

Filed under: Drinks — obsidian @ 7:58 am
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(enough for 4 glasses)

 
Ingredients
1 1/2 cups fruit punch fruit drink
1/2 cup coconut cream
1 mango
1 cup ice

 
Method:
Blend all ingredients together until it makes a smooth mixture. Pour into glasses.

 
(From Coles Xmas magazine)

 

Pink Ice Cocktail

Filed under: Drinks — obsidian @ 7:56 am
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(makes 4 glasses)

 
Ingredients
2 cups chilled sparkling wine
1 cup chilled strawberry & apple juice
2 teaspoons chilled creme de cassis (a liqueur made of blackcurrants)
8 strawberries, hulled and quartered

 
Method
Mix the ice, juice, liqueur and wine together. Place 2 strawberries in each glass and pour the mixture over the top.

 
(From coles Xmas magazine)