Showing posts with label kefir. Show all posts
Showing posts with label kefir. Show all posts
Monday, May 13, 2013
Sunday is pancake day - Blueberry kefir pancakes
We haven't had pancake Sunday for a long time now and somehow Mother's day seemed to be a perfect day to revive our tradition. First I wanted to make my favourite apple-kefir-pancakes, but I remembered I had blueberries in the freezer. I was always wondering, what was the fuss about blueberry pancakes, but since I've tried them for the first time, I fully understand the excitement. What a combination, but I guess, you already knew.
What makes my pancakes special? Maybe one of my favorite ingredients: kefir. If you can get hold of it, and I'm sure you can, try it out and let me know what you think.
I must confess, that I've made these fantastic pancakes for the first time already a few weeks ago, but by the time I thought of taking pictures, they were all gone. So this Sunday I had to hold back for a moment, to take a few snapshots, before I made a dive for them.
And here they are...
Thursday, March 28, 2013
How do you start your day?
How about a nice smoothie?
Your children don't like eating fruits? Do they refuse to eat breakfast? You don't have the time to have breakfast before you go to work? You need a healthy boost for the day? Here is your answer: have a smoothie! It take's me about 10 minutes and it's ready. My husband and my daughter are always looking forward to their smoothie in the morning. We drink it in the car on our way to kindergarten and work.
Today morning we had a
Banana - Kefir smoothie with toasted muesli
Ingredients (for 2)
4 small bananas ( or 2 big)
2 handfuls toasted muesli
250 ml Kefir
200 ml apple juice
1 tbsp honey
Blend all together in a food processor till smooth. If you don't have Kefir, you can always substitute with yoghurt.
Have a great start to the day!
Your children don't like eating fruits? Do they refuse to eat breakfast? You don't have the time to have breakfast before you go to work? You need a healthy boost for the day? Here is your answer: have a smoothie! It take's me about 10 minutes and it's ready. My husband and my daughter are always looking forward to their smoothie in the morning. We drink it in the car on our way to kindergarten and work.
Today morning we had a
Banana - Kefir smoothie with toasted muesli
Ingredients (for 2)
4 small bananas ( or 2 big)
2 handfuls toasted muesli
250 ml Kefir
200 ml apple juice
1 tbsp honey
Blend all together in a food processor till smooth. If you don't have Kefir, you can always substitute with yoghurt.
Have a great start to the day!
Saturday, February 2, 2013
Kefir
Kefir is a pro-biotic dairy drink with a thick and creamy texture and a refreshing sour taste, sometimes with a yeasty tone. Depending on the fermentation period it might be slightly fizzy and even contain between 0,08% and 2 % alcohol.
The kefir grain is a complex composition of specific bacteria and yeasts in one symbiosis, that contains a micro flora which develops its characteristic white, spongy form. The appearance reminds a little of a coral or cauliflower.
In order to make kefir, milk (raw or pasteurized, whole or skim milk) is steeped with the kefir grain in a suitable jar. The fermentation time is about 24 hours at room temperature (between 10 and 25 ° C).
After fermentation, the finished kefir is poured through a sieve in order to separate it from the grain. The grain is optionally washed and immediately reattached with fresh milk. This process can be continued indefinitely and with good care a kefir grain will last a lifetime!
The finished kefir can be consumed immediately or stored for later use in the refrigerator.
After some time, the grain begins to multiply and grows. Finally, you are able to either increase the amount of milk (to make more kefir) or share the grain with someone else. The passing on to family members or friends is not only fun, if anything happens to one's own grain, there is still an alternative available.
But there is also the possibility to freeze or even dry the grain.
Buttermilk by contrast is the remains from butter making and contains less than 1% fat and valuable lecithin.
Source: http://www.kefir.at/wasist.php (in German)
The kefir grain is a complex composition of specific bacteria and yeasts in one symbiosis, that contains a micro flora which develops its characteristic white, spongy form. The appearance reminds a little of a coral or cauliflower.
In order to make kefir, milk (raw or pasteurized, whole or skim milk) is steeped with the kefir grain in a suitable jar. The fermentation time is about 24 hours at room temperature (between 10 and 25 ° C).
After fermentation, the finished kefir is poured through a sieve in order to separate it from the grain. The grain is optionally washed and immediately reattached with fresh milk. This process can be continued indefinitely and with good care a kefir grain will last a lifetime!
The finished kefir can be consumed immediately or stored for later use in the refrigerator.
After some time, the grain begins to multiply and grows. Finally, you are able to either increase the amount of milk (to make more kefir) or share the grain with someone else. The passing on to family members or friends is not only fun, if anything happens to one's own grain, there is still an alternative available.
But there is also the possibility to freeze or even dry the grain.
Buttermilk by contrast is the remains from butter making and contains less than 1% fat and valuable lecithin.
Source: http://www.kefir.at/wasist.php (in German)
Friday, February 1, 2013
I'm back with apple-kefir-pancakes
Last Sunday I made apple-kefir pancakes with my daughter, when I realised that almost a year went by since my last post. I started feeling bad having turned my back on my writing for so long. Now I could try to come up with some lame excuses, but it wouldn't change the fact, that I turned a blind eye on it. Anyhow, I grabbed my camera, took a few pictures and here I am, back with apple-kefir pancakes. And I hope I will now pick up, where I started and keep that project up as planed.
Many things changed by now. We finally managed to find a source of Namibian products. I'm now purchasing my dairy products, meat and vegetables from Namibian farmers. And additionally, most of the products are organic - that's what I call a win-win situation.
I remember, when I first arrived in Namibia, how surprised I was, that relatively little products were from Namibia, all seemed to come from South Africa and Europe. But Namibia is luckily making progress and started a project "Proudly Namibian". 5 years later more and more produces are Namibian. Yesterday I even purchased olive oil from Swakop River. And surprisingly it tastes delicious: extremely mild, with a beautiful green-golden colour.
But back to the pancakes. I thought I will start with something sweet, since it's my daughters favourite Sunday breakfast. But it's also a lovely memory of my childhood. My grandma used to spoil me with those every summer I spend with her in a small mountain village in Poland. They still taste as good as I remember and bring back memories from my home country, soothing at one go the bit of home sickness I feel from time to time.
Many things changed by now. We finally managed to find a source of Namibian products. I'm now purchasing my dairy products, meat and vegetables from Namibian farmers. And additionally, most of the products are organic - that's what I call a win-win situation.
I remember, when I first arrived in Namibia, how surprised I was, that relatively little products were from Namibia, all seemed to come from South Africa and Europe. But Namibia is luckily making progress and started a project "Proudly Namibian". 5 years later more and more produces are Namibian. Yesterday I even purchased olive oil from Swakop River. And surprisingly it tastes delicious: extremely mild, with a beautiful green-golden colour.
But back to the pancakes. I thought I will start with something sweet, since it's my daughters favourite Sunday breakfast. But it's also a lovely memory of my childhood. My grandma used to spoil me with those every summer I spend with her in a small mountain village in Poland. They still taste as good as I remember and bring back memories from my home country, soothing at one go the bit of home sickness I feel from time to time.
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