Sky as a Kite

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Bread and Beer based gift society

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My bakery is still going. Maybe not strong, but steadily. I have a few paying customers, but more interestingly a friend of mine has started to make his own beer and we are now giving each other free beer and bread. It is not a trade per se, there is no x amount of beer traded for x amount of bread, but rather we are gifting each other our goods with the understanding of mutual generosity.
He is also giving me his left over barley from the brewing process, which gives both Hänsel and Gretel a nice country bread like taste. We gorged ourselfes on bread, cheese and wine at a meeting yesterday, which reminded me of my very first sourdough adventure in Chile. It also reminded me that I have much less fun baking bread for comercial reasons than for sharing and enjoying. Insert bread braking metaphor here. Bread and wine with friends, Jesus had the right idea there.


It's a chili pepper!

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So a few months ago I threw the seeds from a store bought chili pepper into a flower pot and waited to see what happened. It sprouted leaves, flowers and finally this happened:

There is only one at the moment, but a second is on the way! I doubt the plant will survive the darkness though...




Vegan Burgers!

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Everyday is BBQ weather. After assembling our self made grill, there is no reason for us not to enjoy i to the fullest. In the ongoing adventures of discovering vegan cooking I threw together a vegan burger recipe with things I happened to have in the kitchen. The internet was consulted to avoid disaster, but as I was too lazy to go shopping for things I did not happen to have this recipe was born.



1 cup oat meal
1/2 cup flax seeds
1/2 vegetable bouillon cube

are covered with...

1 cup boiling water

and let stand for 10 min. Then put in a blender or similar and add

1 can chickpeas (drained)
1 tbsp ketchup
1 tbsp mustard
2 cloves of garlic
pepper, chili, paprika (according to taste)

blend until a paste. Stir in

1/2 cup of chopped onions

form into patties and cover with breadcrumbs (optional). Fry for 5 to 10 min on each side. Enjoy!

Other vegan adventures of mine:
cupcakes
self-made oatmilk
toast and granary cob
marzipan cake



Being thrifty

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I have been travelling from country to country since I was 19. Therefor I have always been reluctant to buy a lot of things. With time I learned to be creative. I constructed a table out of a chessboard and an old shelf. I upcycled an old sweater to make fingerless gloves to sell. I made a nightstand out of wine bottles and a board. I also used wine bottles as water bottles, rolling pin, vase or a masher. We use old jars as glasses and I constructed self watering flower pots out of old oil bottles. Last weekend we wanted to have a BBQ. We first though of going to one of the BBQ places in some of the public parks, but then we were too lazy and hungry to walk all the way. We also had very little coal, so I constructed this small BBQ out of my waste bin, an old wok (without coating of course) and an oven grid.



My Dutch flatmate and me were very happy with this solution, while her boyfriend and my other flatmate were really scared it will "blow up?". We finally agreed to have a bucket of water next to it and everyone was happy.
Nothing blew up and we decided to clean the wok and keep it for further BBQing.


Independence day cupcakes

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Tastes like FREEDOM! I always end up having friends from USA, wherever I am, so every year I have to celebrate the 4th of July. This year I made vegan cupcakes with a flag inspired frosting.

Recipe:

Mix

1/2 cup vegetable oil
1 cup coffee
1/2 cup sugar
1/2 cup cocoa powder
1 (- 6 pieces) bar of chocolate, melted
1 1/2 cup flour
3 tsp baking powder

together to form a dough. Fill cupcake forms half with dough. Place

1strawberry
1 piece of chocolate

in the middle. Fill the cupcakes form to 2/3rd with the rest of the dough. Bake for 25 min at 180°C. Let cool.

For the icing:

Blend
80 gr margarine
4 tbsp powdered sugar
1 tsp Vanilla sugar
2 tbsp oil

until creamy. Top the cupcakes with them (when they have cooled). Decorate with a strawberry and blue star sprinkles.

Eat.



Other vegan adventures of mine:
self-made oatmilk
toast and granary cob
marzipan cake



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