The fermentation craze is here to stay. Demand for kombucha, sourdough bread, and kimchi is still strong, with many people becoming fans of probiotics for their purported benefits. Consumers even report better gut health, improved moods and smoother digestion. Naturally, here at Kenwood’s LoveWholesome, we’re here to discuss the home-made counterparts of these fermented treats. If you are looking to begin your journey through the world of fermentation, know this: not all fermented foods are created equal. Popular ones like kombucha are easy and quick enough to turn around, and you could easily reap your rewards by drinking a glass of booch every day. But others like beer or sourdough bread are arguably better left to the experts. Here is a list of famous fermented foods and their difficulty ratings from 1 to 5. The more difficult it is, the more you should consider buying it from the supermarkets or choosing a fermented food that is easier to prepare.
Kombucha, milk kefir and water kefir
Kombucha, or fermented teas, are probably the easiest of fermented foods to make. All you need is a SCOBY (symbiotic culture of bacteria and yeast), some black, white or green tea bags, white sugar, water, and a large jar. Combine the tea, sugar, and water in a large jar, and slip the SCOBY in. Bottle it in a flip-top bottle with your favourite fruit and herbs for added flavour and fizz. With a bottle of kombucha costing anywhere from $5 to $8, you could save a lot of money making your own. Not to mention, you'll have the flexibility to create your own funky fresh flavours! Like kombucha, milk kefir and water kefir are also extremely easy to make. Instead of the jelly-like SCOBY used for kombucha, milk kefir uses kefir grains, while water kefir uses kefir crystals. All you need to do is add the grains or crystals to milk or water, and wait a few days for them to ferment. You could make fizzy fruity beverages with water kefir if you are concerned about the caffeine con
Sweet. Rich. Creamy. Greasy. And so delicious. That’s Indian snacks and desserts for you. Eating gulab jamun or murukku may be a frequent occurrence in many Indian households, but to the health-conscious, such traditional treats have become a guilty pleasure due to their high fat and sugar content. As Deepavali celebrations get underway, the time has come to make a decadent feast of biryani, curries as well as traditional Indian sweets and snacks for your guests. There’s simply no avoiding all these yummy goodies at this special time of year, but there are ways to indulge while taking off little ounces (pun intended) of guilt. If you keep half an eye on the calorie count and compensate with the right amount of exercise, you can still enjoy all the festivities in a healthy way. Here’s our quick guide to enjoying a deliciously healthy Deepavali, including some calorie-friendly versions of our favourite Indian delights.
Gulab jamun – 300 calories per serving of 2 balls; a 60-minute brisk walk
Gulab jamun is a classic Indian dessert, and possibly the sweetest thing known to mankind. One bite might be enough if you don’t have a sweet tooth. Your guilt-free hack: Made out of deep-fried dough balls consisting of flour, milk and yoghurt, it’s served with a rose water-based syrup. Try preparing a healthier version by using wholewheat flour for the dough balls and stevia or honey for the syrup.
Kulfi – 180 calories per serving; a 30-minute swim
Kulfi is dubbed the Indian version of ice-cream, and it’s not hard to see why. It is made by slowly cooking sweetened milk which is flavoured with spices such as cardamom and saffron before being frozen. Nuts are often added, while fruit-flavoured kulfi are also available, too. Your guilt-free hack: For a healthier version, you could skip the sweetened or evaporated milk and use low-fat milk instead, although purist
Looking for a simple homemade gift to give out this festive season? Here's a simple recipe of ginger marmalade that you can pack into glass jars, tie with a little bit of brown string and baby's breath, ready to go. First off, ginger marmalade you ask? Well, yes. This recipe uses a simple jam-making formula that you can apply to any kind of fruit you like, so if you're not feeling the fiery warmth of ginger, feel free to substitute with strawberries, oranges, or anything else you fancy. Ginger marmalade is special because it combines the spicy warmth of the root cooked down with a sweet hit of sugar. This goes great on fruit-and-nut loaves, sourdough bread, or even on the side of a savoury dish (like lamb or chicken). It's super versatile. Tips on choosing the right ginger for this recipe:
The fibrous, stringy parts of ginger root won’t soften as much while cooking, so be careful to use new, fresh ginger.
Once you reach the tough fibrous parts, stop shredding the ginger so they don't end up in your jam
Second, if you're new to jam making, you'll notice a mysterious ingredient in the list. Pectin! What is that? Pectin is a gelling agent routinely used in marmalades, jams, and jellies, because when it's cooked at a high temperature with acid and sugar, it creates a nice gelatinous texture. Once you've got this recipe down pat, go crazy! Add basil, honey, lemon zest, peaches - all these are great condiments to pair with the kick of ginger.
First question: What is Stollen? Some people think it's fruitcake, but it's not. Neither is it a fruit and nut loaf. The best way to describe it is like a light, buttery scone packed with bits of dried fruit and powdered with icing sugar on top. It also has a strong, scented almond flavour thanks to loads of almonds and marzipan going into the dough. This wonderful recipe is made using a Kenwood Chef, which is perfect to chop your almonds, combine your ingredients and give you a smooth, elastic dough to work with. Second question: What is marzipan and where do I get it? Marzipan is a confection consisting primarily of sugar or honey and almond meal, sometimes augmented with almond oil or extract. It is sometimes known as almond paste. You can get marzipan in more international supermarkets or e-grocers.
One of the food trends that doesn’t seem like it’s going anywhere soon is bubble tea. Aromatic brewed tea with creamy milk and chewy boba pearls - it’s a treat for anyone, anywhere. Over the past few years, boba has almost become synonymous with the Asian identity, and restaurateurs and dessert makers all around are looking at more and more ways to incorporate their favourite beverage into their goodies. We’re jumping on the bandwagon here, and are going to show you just how creative you can get with your boba adventures.
Milk Tea Boba Cupcake
Some say a cupcake is only as good as its toppings, flavour and presentation. This recipe takes the cake (pun intended) with its tea flavoured cake base, milk tea buttercream and brown sugar boba pearls adorned at the top. Easy, beautiful and delicious. Ingredients: For the cupcakes
12g black tea
207g whole milk
170g unsalted butter
½ cup granulated sugar
2 large eggs
⅓ cup honey
½ tsp vanilla extracts
2 cups cake flour or all-purpose
1 ½ tsp baking powder
½ tsp salt
For the frosting
2 sticks butter, room temperature
3/4 cup sweetened condensed milk
1/2 + 1/3 cup powdered sugar, sifted
1 tsp vanilla extract
1 cup dried tapioca balls
1/2 cup dark brown sugar
Preheat oven to 175C.
Add grinded tea leaves into the milk and heat over medium-high on a small saucepan. Bring mixture to a simmer and remove from the heat. Once the milk has cooled completely, transfer to a small bowl.
Use a Kenwood stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Add in each egg one at a time, beating well between each addition until the batter is
Food trends evolve as fast as fashion trends, and the spicy, mouth-numbing Sichuan mala sauce is the latest addition to a growing list of popular food items to try out.Technomic, a consultancy studying food trends, found that this Chinese sauce is the next big thing where spicy condiments are concerned, as it moves from being a restaurant favourite to the home kitchen.But first let's find out what is in this sauce. From the sounds of it, the fact that it has chilli may turn some people off though others who are hooked on the chilli's “feel good” factor may be more adventurous to give it a go. Endorphins, our body’s natural painkillers, are released when you eat chillis, leading to a sense of “high” as the body defends itself against the chilli’s heat.Hang on, what we do know is that the main ingredient in a Sichuan mala sauce is not chilli, but the Sichuan peppercorn. Forming the crux of the Sichuan mala sauce, this type of peppercorn is popularly used in the Sichuan and Chongqing provinces. Historically, Sichuan peppercorns and ginger were two main ingredients used to add heat to dishes, much needed during cold wintry months. But