easy, peasy ginger beer
It was my birthday a few weeks ago and to celebrate I had a few friends for dinner. It was a bit tricky because our home is a building site at the moment, and how not to make it look like one was very tricky. But with a beautiful table outside with many small vases of colourful daisies and sunflowers, big and small, and lots of candles everywhere, it looked magical and so full of golden light.
I also asked my guests to bring a dish, so the cooking wasn’t so stressful. I asked Noa to bring her spinach pie which is so delicately delicious with a buttery, melt-in-your mouth crust and a creamy, cheese filling dotted with spinach. I provided her with a bag of kale, swiss chard and spinach that she steamed and put in this special pie she has perfected. Anna and Leon made a bowl of quinoa which was presented in a beautiful wooden bowl. Leon had decorated it with a circle of purple flowers. They also brought along a plum crumble and a tapioca pudding decorated with mango slivers in a mandala design. I added a green garden salad all fresh from the garden and a red lentil dahl and red lentil hummus. I wish I had photos of all this, but the flash on my camera wasn’t working. As it is Summer, I really wanted to make a wonderful refreshing drink before we sat down for dinner. Something to quench our thirst and ignite our appetites. I had made this ginger beer once before and it was delicious. Refreshing, icy cold with a ginger, lemon sweet bite. And it is so easy!
At the moment, I am in England for a month to escape the intensity of the heat in Israel. I am hoping to come back to a very complete new and glorious dreamy kitchen. Hmmm…that would be nice. I am trying to finish up some of the posts that I have sitting in my drafts folder, so I can post while I am away. But if not, I will try and post a photo or two of some delicious meal I have eaten along the way, or definitely new tastes and ideas when I get back.
In the meantime give this one a try. It is really, really good!
The original recipe came from Jamie Oliver’s cook book, “Happy Days with the Naked Chef”.
Serves 4 – 6
140g fresh ginger
4 tablespoons light brown sugar
1 litre/1 3/4 pints soda water or sparkling mineral water
sprigs of fresh mint
slices of lemon
First of all you need to grate your ginger on a coarse cheese grater – you can leave the skin on if you like. Put the ginger with its pulpy juice into a bowl and sprinkle in your sugar. Remove the rind from 2 of your lemons with a vegetable peeler or sharp knife. Chop in quarters and add to the bowl, and slightly bash and squash with something heavy like a rolling-pin or pestle. Just do this for 10 seconds, to mix up all the flavours. Squeeze the juice from all 3 lemons and add it to the bowl.
Pour in your fizzy water or soda water. Allow to sit for 15 – 30 minutes. I actually put it in the freezer to sit, so it stays nice and cold. I let mine sit for 30 minutes. Taste. You may feel that the lemons are slightly too sour, therefore add more sugar; if it is slightly too sweet, add more lemon juice. These amounts are always a little variable, so just follow your own taste buds. Pass the ginger beer through a course sieve into a large jug and add lots of ice and lots of fresh mint.
Goodness shared from Stacey