Pineapple heaven

Nope, winter is definitely not over yet. But last weekend, my husband and me spent the time in Belgium to visit my family. And guess what, yes, we had 18 degrees Celsius on Sunday. It felt like another world, spring just felt like the best body lotion on your skin. The sun rays together with the good company just felt like heaven :-).

And that’s why my next juice tries to capture this feeling. Sun with an extra good feeling on top. And that is exactly what my pineapple heaven will give you. The smell of pina colada is not far away.

Ingredients:

– 1 pineapple

– 2 apples

– 1 pear

– 3 lemons

Needed:

– a juicer

How to make it:

Peel the pineapple and other fruits. Slice them in small pieces.

Heat the juice in a pan until boiling temperature and cool down to 75 degrees Celsius. Then pour into a glass bottle.

Enjoy the juice with some sparkling water and ice cubes.

As I did not use the whole pineapple, I used the rest to make a dessert.

Just heat some chocolate and mix with some cream. Pour over the left over pineapple pieces and enjoy this easy but wonderful dessert.

Smakelijk!!

Vitamine boost drink

It is almost spring, but when looking outside it seems winter wants to give it a last go here in Denmark.

As many of my friends and colleagues have been dealing with the flu, here a nice recipe to get some vitamine boost … a juice with only fruits and mainly citrus fruits.

And some ginger of course, my most liked ingredient in juices.

Ingredients:

– 3 mandarins

– 2 limes

– 3 apples

– 1 ginger root

Needed:

– slow juicer or centrifugal juicer

How to make it?

Peel all fruits and cut them in small pieces.

Juice all pieces and heat the juice up to boiling temperature.

Cool down to 75 degrees Celsius and put in a glass bottle.

Pour the juice in 2 glasses and enjoy some freshly squeezed vitamins :-)!

Apple citrus kiwi ginger heaven

As I have been travelling a lot, my juicer has been standing still for a while. However, last week I made a very nice fruit drink with ginger. Apple combined with some citrus fruits and kiwi gives a very nice sweet sour balance, combined with ginger to give it that spicy edge I love so much.

Ingredients:

– 3 apples

– 1 orange

– 4 limes

– 1 lemon

– 1 ginger

– 2 kiwis

Needed:

– juicer (I used my slow juicer)

How to make it?

Peel all fruits and the ginger and cut them in small pieces.

Juice everything in your juicer. Heat the juice up in a pot until boiling temperature. Boil for 5 min to sterilize the juice.

Cool down and put in a glass bottle to keep in the fridge.

Pour the juice in a glass and add some sparkling water to finish.

Enjoy! Some sunshine heaven in a glass 🙂

Barley Trouble – a crazy Barley Wine recipe

A month ago I was invited by a friend to do a home brew together. He has a Grainfather and I have a Braumeister and it would be fun to make two home-brews together, meanwhile comparing our systems. So I decided to try an earlier Barley Wine recipe again. This recipe failed the first time, as I tried a double mash in my old system, which completely clogged up the pump. However, I was sure the Braumeister would be able to handle it.

My first recipe turned out well by the way, as I loaded whatever brew came out with loads of hops. I also refermented with a Brettanomyces yeast, which yielded 43 out of 50 points at the DM i Håndbryg competition in 2016. Not too bad at all after all.

So I decided to use the same grain bill with 6 different malts: pale malt, crystal malt, rye malt, Cara aroma, oat malt, melanoidin and biscuit malt. Quite complicated, but loaded with flavor.

As I wanted to perform a double mash, I started on Saturday afternoon with the first mash. Therefore, I used half of the malt.

The color was already quite dark but I sparged with 8 liter of water, to have enough to use this first wort as mashing water for the next brew.

The next day, on Sunday, the time was there to do some real home-brewing and some comparison between Grainfather and Braumeister.

My friend decided to brew an out meal stout. As I never tried that, I was quite curious to see how that would turn out.

After boiling, the color was definitely much darker than my barley wine. The glass to the left is my barley wine, the one to the right is the out meal stout.

It is quite more fun to brew with a friend than just on my own. Especially when some good beers are served. We tried a Petrus Aged Red, a sour ale with cherries aged on barrel. The beer was very smooth, slightly sour but well balanced. The cherry flavor was prominent, but not too much.

After mashing, it was time to get the malt out and start boiling. This time I didn’t sparge, to make sure a high alcohol level could be achieved.

The boil went really well and as I wanted to make an American Barley Wine, I added Nelson Sauvin hops as bitter and aroma hops.

After a wonderful dinner, it was time to head home to get the Barley Wine some yeast to ferment. I used WLP001, California Ale to ferment, as this yeast has a neutral flavor profile and ferments to quite high alcohol content.

As I wanted to experiment with dry hopping and adding some whiskey drained French oak chips, I divided the brew in two and fermented them separately.

In the top one I added medium roasted French oak chips that were soaked in whiskey for two weeks when the fermentation was almost completed (after 2,5 weeks).

In the lower one I added Mosaic hops as dry hopping at the end of fermentation. Both buckets fermented for at least 1-2 weeks further and now the one with dry hopping is down to a density of 1026. The taste is already amazing!

Yesterday I have put the 8 liter of Barley Wine that I dry hopped on a keg to be carbonated.

Now the CO2 needs to do the job and then I can hopefully bottle this first version of Barley Trouble next weekend! It takes time to make a Barley Wine, but if the result is great, I don’t mind to put the time in it as it is fun to experiment!

My honey cider – ready to be enjoyed

Last month I described how I made two types of cider (Cider made with special yeast). One with only apples and the other one with added honey.

After the yeast had been settled, I chilled both ciders. The honey cider was put on a keg, with the idea of force carbonating it. With this technique you force carbon dioxide into the cider without having to referment it. In this way you get a very fine sparkling cider without sediments in the bottle.

After one week of carbonation at fridge temperature, it was time to bottle my cider. I used my beer gun to bottle the sparkling cider.

I tried my beer gun now several times and am very happy with it. It works well and it is very easy to use once you know how to put it together. I also learned to over carbonate my beers or cider as you do loose some CO2 while bottling.

I used my beer gun to bottle the 18 liter of honey cider.

It was not so easy to find the right bottles, as I like white glass bottles for cider. However, they also have to withstand pressure. I found some bottles with a patent prop, and they work fine for cider.

After filling all bottles, I was happy that my first honey cider tasted very balanced. The flavor is a mix between apples and flowers and the taste is dry, but with full body and a hint of sweetness. Definitely the best cider recipe I have made so far :-).

Pomelo mixed drink

Before I went off to Singapore for a business trip, I made another freshly squeezed juice drink. As I feel that I need more vitamin C in winter, I decided to make a juice with Pomelo, which is a huge grapefruit variety.

The pomelo has quite a thick peel and the fruit itself is harder than a normal grapefruit. However, the taste is more sweet and not so bitter.

I used the pomelo for my next drink and used following fruits to blend it with:

Ingredients:

– 1 pomelo

– 3-4 kiwis

– 2-3 apples

– 1 lime

– 1 lemon

– ginger

Needed:

– slow juicer or centrifugal juicer

How to make it?

Peel and slice all fruits. Make sure to have small pieces as it is not so easy to juice citrus fruits in a slow juicer. Alternatively you can also juice the citrus fruits with a citrus press.

Juice everything and put in bottles. This time I didn’t boil the juice and that resulted in less hot ginger taste than the juices I made before.

The juice has a nice green color and tasted delicious. Kiwi, citrus, apple and ginger are a match made in heaven!

If you are joining ‘Tournee minerale’ in Belgium, this is a good alcoholfree alternative drink!

Cheers 😊!

Beetroot citrus drink

Another veggie drink for week 4, but with beetroot. Beetroot is a very thankful vegetable to make juice of. I was surprised to see how much juice you get from just 1.5 kg of beetroot. However, as it tastes very earthy and sweet, I have added some citrus fruit (lemon and orange) to balance the flavor and sweetness.

Ingredients:

– 1,5 kg beetroot

– 3 lemons

– 1 orange

Needed:

– slow juicer

How to make it?

Peel the beetroot, orange and lemons and cut them in small pieces.

Juice everything in your slow juicer. Put the juice in a pot to heat up to boiling temperature. Just look at the amazing color!

Let it boil for another minute and cool down to around 75 degrees Celsius before filling it in a glass bottle.

Pour the drink in two glasses and add some sparkling water on top.

The juice tastes very nice, but might still be a bit too earthy as it was quite a big amount of beetroot. I would recommend to add less beetroot and maybe 1 lemon more. Something to play with. However, beetroot is very healthy and the drink looks almost like a cocktail :-)!

I’ll have to give the beetroot another try soon, but was already pleased with the first try!

Carrot ginger drink

After two delicious summer drinks with ginger, it is time to try adding some vegetables to my alternative juice drinks. As a first one, I opted for adding carrots, as it is an easy veggie to juice, gives a nice sweet taste and the color is very pleasant. This is another drink with ginger, as I just love the taste of it. Ginger should also help against a cold, so that is perfect in winter time.

Ingredients:

– 500 g of carrots

– 1 apple

– 2 ginger roots

– 2 lime

Needed:

– slow juicer

How to make it?

Peel all the fruit, carrots and ginger. Cut everything in small pieces. Put everything through the juicer. The carrots contain a good amount of juice and you can check the quality of your juicer on the dryness of the leftover pieces coming out at the other end of your juicer.

Add the juice in a pot to heat it. The color is so lovely.

After cooling down the juice to around 75 degrees Celsius, bottle the juice and store cold.

Enjoy the juice with ice cubes and sparkling water. The taste of ginger is quite overpowering and the carrots add to the sweetness. A perfect way to ‘hide’ some veggies in a drink without tasting it ;-).

Cheers!

Going tropical – passion fruit mango lime drink

Did my ginger lime mandarin honey drink make you linger for summer? Well then I have an even more tropical drink for you to close your eyes and get the feeling you are lying on a beach with the sun giving that warming light we miss in wintertime.

Ingredients:

⁃ 2 mango’s

⁃ 4 passion fruits

⁃ at least 2 limes

Needed:

⁃ slow juicer (this recipe is unfortunately only usable if you have a fruit juicer of any kind – a centrifuge juicer also works)

How to make it?

Slice the peeled mango’s and limes.

Press the mango and lime pieces through your slow juicer. Do this slowly as mango takes some time to be juiced.

Put the juice in a cooking pot.

Halve the passion fruits and spoon the seeds into the mango-lime juice.

Heat the juice with passion fruit seeds to boiling temperature.

Let cool down to 75 degrees Celsius. Sieve the juice-seed mixture through a cooking sieve to get rid of the passion fruit seeds.

Pour the juice in a glass bottle.

Put the bottle in the fridge so the juice can further cook down. When completely cooled down, fill the juice in two glasses. Add some sparkling water and your juice is ready to drink! The juice will foam and look like a cocktail, but then without the alcohol :-).

The taste of mango combined with passion fruit and a hint of lime is heavenly!

Just give it a try 🙂

Ginger lime mandarine honey drink – a bit of summer to enlighten the winter months

What is better then a freshly squeezed ginger smell? Making a drink of it :-)! This is my first alcohol free alternative beverage of the year.

I combined the juice of ginger root, lime and mandarin with some honey for this delicious summer feel drink.

Ingredients:

⁃ 1 ginger root

⁃ 3 limes

⁃ 3 mandarins

⁃ 2 spoons of liquid honey

Needed:

⁃ slow juicer or orange press

How to make it?

Peel the ginger, lime and mandarins and cut them in pieces. Press the pieces of ginger, lime and mandarins with your slow juicer. Put the juice in a pot to heat it together with the honey.

The reason for heating to boiling temperature is that you can keep the juice longer. Alternatively you can dissolve the honey in some water by heating it and then add to the juice when cooled down.

If you don’t have a slow juicer, press the lime and orange with an orange press. Slice the ginger and add the slices to the juice while heating it in a pot. The juice will extract the ginger taste by heating it up.

After reaching the boiling temperature, cool the juice down to around 75 degrees Celsius and put in a glass bottle. Let further cool down by putting the bottle in the fridge.

When completely cooled, pour some of the juice in two glasses.

Add ice cubes and sparkling water.

Taste to see if you need to add more juice or more sparkling water. The ginger taste is quite overpowering, and combines very nice with the lime. The mandarin and honey give the drink enough sweetness so the sourness of the lime is balanced out.

Now enjoy this summer drink with the thought that the sugar content is much lower than what you find in a normal soda or juice!