Posts related to 9. Making Things
This category covers things that we make and tells you how you can make them too.
19 February 2014 - Bolivian Story: Marcelo Teran Mitre
During many days volunteering at Red Monkey I have admired the vibrant colours, shapes, organic patterns and uniqueness of their plates and bowls. I wondered if there might be a chance we could meet the artist behind these functional works of art and last Friday we were blessed with such a meeting in Cochabamba.
Entering Marcelo’s workshop we could feel the creativity, experience and passion that has created this small craft business, MTM Ceramics. For more than 30 years Marcelo has been collecting the clay for his pieces from local rivers to then shape it into plates, bowls, decorative pieces, mugs, bonsai pots and more. He feels he was born for the purpose of playing with mud and as he explained his processes to us we were impressed by the combination of his passion with the satisfaction one gets from fulfilling their purpose in life. Marcelo is humble yet … Read the rest
02 February 2014 - How to make apple cider vinegar
Homemade apple cider vinegar, ACV, is so easy! I just love turning trash into treasure, and this apple cider vinegar recipe is great example of that.
Start your ACV: We simply take our apple scraps (normally after making juice), including the peels and cores and put them in a large glass jar. We then cover the scraps with filtered water and cover the jar with some paper towel secured with a rubber band to keep out bugs and dust. We then put it in a warm, dark place. You want a temperature of 15-27°C. Fermentation occurs more quickly at a warmer temperature. Some people add sugar or honey to kick start the fermentation but we never do and it always works out!
For 3-4 weeks: Normally we push the apple scraps down to try and keep them submerged every couple of days. This stops mould from developing … Read the rest
29 January 2014 - Bolivian Story: Pablo Antelo
One day, whilst volunteering at vegan restaurant, Red Monkey, I met Pablo Antelo. He had been asked to help out in the kitchen for the day since the chef/owner of Red Monkey was a little tied up with welcoming his baby girl into the world. That day I was so surprised and happy to see this young man, laid back but enthusiastic, never idle, taking initiative and working hard. He impressed me. I loved his attitude.
I told him about my friends who were opening a wine bar, called Hallwright’s, which would be showcasing Bolivian produce. I explained that they had asked me to make some products for their platters like dips, gluten free crackers and chutneys – things I usually make at home that they had enjoyed. I asked him if he’d like to help me, eventually making it his business since I would be leaving Bolivia … Read the rest
24 January 2014 - How to make kombucha: The ancient elixir
As we wrote in our post about sourdough bread, we are sour lovers – you can read about making sauerkraut and kefir on this blog, so we thought it was about time for kombucha too. We take this fizzy, acidic and slightly sweet drink to parties and introduce people to it wherever we go… and the thing that constantly surprises me is just how much people love it, often putting down their alcoholic drinks to switch to this probiotic goodness! You can imagine how chuffed that makes me.
The kombucha is made with a SCOBY, which is a Symbiotic Colony of Bacteria and Yeast that acts on sugar and tea to produce not only acetic and lactic acid but also small amounts of a potent detoxifying substance, glucuronic acid. Normally this organic acid is produced by the liver in sufficient quantities to neutralise toxins in the body – whether … Read the rest
21 January 2014 - The sour life: How to make sourdough bread
We are sour lovers – sauerkraut, kefir, kombucha and sourdough bread. It’s not just that they are great for our bodies, providing us with billions of good bacteria and yeasts, but this sort of food is tasty too. Sourdough bread, in particular, is something special. We have friends begging us to bring them a loaf every time we visit and getting up early on a Saturday morning to bake fills my heart and stomach with so much love. The process of kneading, the aromas during baking and the wonder of eating something that rose thanks to invisible organisms in our environment never fails to satisfy me. Bread is the staple of life but these days bread is dead. Sourdough is alive and better for you!
A few times a week we knead out a loaf, deciding what combination of seeds and nuts we’ll include this time. It … Read the rest
16 May 2013 - Tomato free pasta sauce
In case you haven’t seen via facebook, Carly (that’s me) is currently in Perth, Australia, visiting friends, looking after babies and hanging out in their suburban permaculture food forest, Thyme Lords Cottage. My friends are aiming to become as close as possible to self sufficient one day. I am loving spending time with their 2 year old and newborn, as well as seeing what they are growing and cooking!!
The mum in this beautiful little family developed allergies around 15 years ago – to wheat, soy and tomatoes. As you can imagine, this has made cooking a little difficult, buying anything processed is next to impossible and of course, she really misses the flavours, the diversity of food options, and the rich tomato-based sauces, especially spaghetti bolognese! The great thing is that she’s creative and has developed a tasty alternative that we made up this week and I want to … Read the rest
22 April 2013 - Getting high: Lounge room gardening at altitude
Recently we posted this photograph of our lounge room garden on facebook where you can see some of the plants we are growing indoors. In addition to these, we are also growing more tatsoi, mizuna, spinach, rosemary, laurel tree, oregano, thyme, parsley, mint and some cucumber seedlings have started to take off!As I’ve mentioned before, we don’t produce enough to make any huge contribution to our food supply but we enjoy doing what we can experimenting growing and seed saving indoors, at an altitude of 3,200 m (La Paz, Bolivia)! Our lounge room is perfectly situated to make the most of the sun’s movements throughout the day, meaning we have a wonderful little microclimate where we can grow food that has no chance outdoors. Actually, I miss growing outdoors – growing in containers is quite a challenge – trying to create biodiversity and encourage beneficial insects is nearly impossible… Read the rest
03 March 2012 - How to make kefir labneh balls at home
This is just a short post to share a simple idea and another way to eat your kefir… kefir labneh balls.
First, make your kefir cheese like we described in this post.
Then, take teaspoons full of the cheese, roll them in your hand and put them in a jar with olive oil and whatever else you want.
We added rosemary and juniper berries in this lot (*see update below). Et voila! How easy and beautiful do they look? I think it’s also a great gift idea.
*Update: I did put rosemary and juniper berries in this lot but since doing this one I haven’t done it again… putting herbs in oil can create a perfect environment for botulism.… Read the rest
17 February 2012 - How to make mozzarella at home
You might remember this post from the New England Cheese Making Supply Company… they liked our ‘How to make brie cheese at home’ post so much they posted it on their site and sent us a Mozzarella & Ricotta kit. We were so excited to try another type of cheese at home so this post is how we made it. The great thing about making mozzarella is that it’s quite simple, fairly quick and you can eat it straight away!
The following instructions are essentially from the New England Cheese Making Supply Company, with our own notes and experiences added. They have an excellent website for trouble shooting, www.cheesemaking.com, and even have a cheese tech, who can be contacted through their ‘contact us’ page to answer your questions. Check out this page for extra information though. Their kit definitely makes things easy too as it comes with … Read the rest
12 February 2012 - How to make sauerkraut and cultured vegetables at home
Recently we’ve tried making our own sauerkraut. It’s so incredibly easy and healthy that it seemed silly not to try and of course, share it with you! This post shares two methods – with salt and with whey. The kefir whey version is quicker to ferment and ready for eating.
What is Sauerkraut?
Sauerkraut literally means ‘sour cabbage’ in German – it is naturally fermented thinly sliced cabbage. It has a distinctive tangy flavour and is often used on hot dogs, as a condiment to meals but also much more… as an ingredient in soups, salads and sandwiches too, for example.
Its flavour and preservation is a result of lactic acid that forms when the bacteria, the cabbage’s natural flora, ferment the sugars in the juice that is extracted from the cabbage by adding salt. You may remember the lactic acid explanation when we fermented butter too!
There are many … Read the rest