Mizmoe

I jest of course, but I will not be held responsible for bottles that blow up and discharge the contents all over your kitchen.

8 pints cold water
2 large organic lemons
100 grams fresh root ginger
450 grams caster sugar
2 rounded tsp tartaric acid (to people like me that is cream of tartar)
1 level tsp of dried yeast, a little sugar and a little blood temperature water

You will also need a large pan that holds 8 (or more) pints of water, a large jug, a glass bowl, a coarse grater, a clean wooden spoon, glass Demijohn with a capacity of a gallon, plus a bubble seal for said demijohn, juicer, zester, very fine sieve and some storage bottles (preferably plastic - 8 x 1 pint bottles - if you can get them or 9 x 500 ml if you can´t)

Method:
Put all the cold water into the pan and bring to boiling point
In the meantime, zest the lemons, coarsely grate the ginger and place in a bowl, add the sugar
Cut the lemons in half (around the horizon), and squeeze out all the juice, place in the jug (have them at room temperature and roll them about on the surface to make juicing easier)
Add the tartaric acid to the lemon juice and stir
Place the dried yeast, a little sugar and warm water into the glass bowl, stir, put aside
When the water comes up to boiling point, add the sugar, ginger and lemon zest to the water, turn off the heat and stir until the sugar has dissolved
Leave the water to cool to about blood heat, cover with a tea towel
Stir occasionally
Then add the lemon juice and tartaric acid to the water, followed by the yeast mixture
Transfer the contents of the pan to a jug and pour into the Demijohn
Seal the demijohn with the bubble seal (after sterilising both the seal and Demijohn)
Leave in a warm place for 48 hours
When the mixture has been standing for the required time, sieve contents (through Muslin lined sieve) back into the jug and from the jug into the bottles, leaving an air gap
Screw the caps tightly onto the plastic bottles
Leave at room temperature for 24 hours then refrigerate for 3 days for the yeast to settle

This last step I am told is very important otherwise you will have the same problem my Mother did when she once made it, ie the bottles will explode and discharge their fizzy and very sticky contents all over your kitchen or wherever you store said bottles

As I said, I do not like Ginger Beer, either home made or shop bought. The only ginger products I enjoy are Ginger Nut Biscuits and Parkin! Pity as it is so good for you. Or so I am told. If you like Ginger Beer, then enjoy after it has been refrigerated. My Mum used to leave it a little longer so that the Ginger Beer was drier than this recipe, just try it and see which you prefer

This is a lovely traditional cold soup, you can vary the amounts of tomatoes/cucumber depending on your personal tastes, just try small amounts until you get the right quantities for you. The soup must be served very very cold!

3 lbs 4 oz good quality red tomatoes - skin, peel, deseed and chop
1 small Spanish onion - peel and chop
1 green pepper - remove seeds and chop
3 cloves of garlic (or less if you prefer)
1 small (or half a large) cucumber - skin and chop (of leave skin on if you prefer)
1 small bread roll - tear into pieces and soak in cold water
2 tbsp extra virgin olive oil
1 tbsp good quality white wine
1 tbsp white wine vinegar
Sea salt
Cold Water (I put it in the freezer for a short while before preparing the dish)

Use either a food processor or blender, alternatively use a mouli

Prepare all the vegetables and dispose of the skin, pips etc
Blend, sieve into a large bowl
Squeeze the water out of the bread and add it to the vegetable mixture
Add the olive oil, white wine and vinegar, season with salt to taste, then blend well
Taste and add water (amount will depend on whether it is to be served in a soup dish with a spoon or in a glass to drink)
Chill very thoroughly before serving

Garnish for soup served in bowls - retain a little of the cucumber, deseeded tomato and green pepper (finely chopped), plus a hardboiled egg (chopped)

I also add freshly ground black pepper (to taste) as for me the pepper enhances the taste of tomato and I love tomatoes

I love iced teas and this simple recipe is one of my favourites, though I do admit that I now purchase the Nestle version of this tea ready made. They make a lovely peach tea, fantastic! Especially on a hot day.

4 cups of freshly drawn cold water
70 grams caster sugar
30 ml freshly squeezed lemon juice
1 (good quality) black tea bag or equivalent in leaves
1 organic lemon (washed and thinly sliced)

Bring the water up to a rolling boil, pour into a tea pot and add the tea bag (or leaves)
Cover the pot with a lid and leave until the tea is blended to your taste - about 45 minutes to an hour
Remove the tea bag (or strain), add the sugar and stir until dissolved
Add the lemon juice and refrigerate until chilled
Just before serving, add the ice cubes and slices of lemon

I love ice teas, either made with black tea (or any other colour you personally prefer), and mint or other flavour fruit tea bags (or even sprigs of mint, lemon zest etc). This one is quite nice!

2 cups boiling water
6 sprigs fresh mint (or 2 mint tea bags)
2 tea bags (black tea)
Sugar to taste
1/2 cup of freshly squeezed orange juice
1/8 cup of freshly squeezed lime or lemon juice
2 cups iced cold water
Ice cubes and lemon and/or lime twists to serve

Place the tea bags and sprigs of mint (or mint tea bags) into a large jug
Pour the boiling water over and leave for about 5 minutes
Remove the mint and tea bags, discard
Add the sugar and stir until dissolved
Add the citrus juice and ice cold water, stir to combine
Add ice cubes to the glasses and pour over the tea, garnish with lemon twists

I also like a tea made by my daughter, add one tea bag (black tea) and one mint tea bag to a jug, add two cups of cold water, microwave until the water boils, immediately remove from the microwave, stir, then remove the tea bags, squeezing out excess water, add sugar to taste and drink. Nice on a morning.

My father talked of this nut which he seemed to enjoy and having lived in various parts of Aftrica and India, I assume at some point he may have enjoyed this drink. I find it makes me feel less tired, which is a problem caused by all my medication. I do appreciate some Brits think it is disgusting, but I love it. 

The real original recipe for Horchata from the tiget nut, ie Chufa pronounced [CHOO-fuh]. This nut was used in Egypt and the Sudan and introduced into Spain around 700 BC - 1200 AD). Best grown in Valencia the tiger nut  is good for health with high levels of iron and potassium, no sodium and valued for its minerals and vitamins.

This is a very popular summer drink in Valencia region and I have noticed children and adults alike dunking buns in this refreshing summer drink for breakfast in local bars. The recipe is shown below, I may (at some time) try it out but for now I am quite happy to buy it ready made.

2.2 lb (1 kg) chufas (Tiger Nuts)
2.2 lb (1 kg) sugar
8.75 pints (5 litres) water
A cinnamon stick

• Clean the nuts very well by rinsing them under cold (clean) water
• When completely clean, place them into a large amount of cold clean water and leave to soak for about 12 hours or so
• Rinse the chufas again - in clean water - and keep change water several times until it is completely clear, then drain off all of the water
• Blend (or mash) the chufa to form a soft paste (may need to add a little water
• Stir the 5 litres of water into the paste and add the cinnamon stick
• Cover with a cloth and place in the refrigerator,leave for 2 hours
• Stir in the sugar until completely dissolved
• Now, pass the mixture through a metal (mesh) filter and then through muslin repeating the process until the strained liquid does not have any large particles left in it
• You will be left with a fine milky liguid which you can keep in the fridge
• Serve cold

I am told that vegetable/fruit juices are way to help detoxify and re-mineralise the bloodstream, lymphatic system and last - but not least - the organs. It is best to try and use organic vegetables preferably from a farmer’s market, even better grow your own. Prepare the vegetables, ie peel and chop, then blitz
to make healthy juices. Just some suggestions, but try your own combinations, according to personal taste.

- Beetroot, carrot, celery, ginger, tart green apple, wheat grass
- Apple, cabbage, celery, cucumber, ginger
- Alfalfa, apple, carrot, ginger
- Beetroot, tart apple, cucumber

The following combination is said to be an excellent “pick me up”

You will need - 1″ fresh root ginger, 2 ruby red grapefruits

Finely chop the root ginger in a blender, add the flesh and juice of two ruby grapefruits and blitz! Pour into a glass and drink for breakfast, before meals, in fact any time of your day. Have instead of coffee while at work (make at home and take it with you)

Grapefruit “alkalises” the bloodstream and is a pleasant tasty way to help clear the digestive tract and lymph fluids of viruses and waste materials

1 level tsp green tea - organic!
1/2 tsp ginger, finely grated
1/2 tspn finely chopped rosemary leaves

Like all tea I think it tastes best when served in a china cup or mug! Probably an old wives tale, but many years ago an old colleague assured me it was true

So … place the ingredients in a china tea pot, pour a cup of boiling water
Cover and leave to brew in a warm place for about 5 to 6 minutes
Using a tea strainer, pour into your cup and drink
This tea is said to be a “pick me up”, healthy and apparently also rejunevates

I just like the taste! Plus having something healthy gives me a good feeling, in control and all that!

2 cups water
¾ cup sugar
½ cup freshly squeezed lemon juice

Combine water and sugar in a small saucepan over a low heat and stir until sugar is dissolved.

Add lemon and stir until well mixed. Put aside and allow it to cool to room temperature.

Transfer the mixture to a Tupperware container and refrigerate for at 4 hours.

Remove from the fridge and process in ice cream maker following manufacturer’s instructions until it is ‘slushy’ with little chunks of soft ice. This will take about 20 to 30 minutes. Eat!

I also like the lemon replaced with Lime, yummy!

I wanted a caffeine hit, but didn’t really want it hot as the temperature is currently a minimum of 81 degrees (ie that’s in the shade) admit this has to be prepared well in advance, but it is well worth the effort. I am told - but haven’t tried it - that a little Cognac adds to the experience.

6 tbsp ground coffee
1 pint water
4 tsp sugar
8 fl oz whipping cream
4 scoops of vanilla ice cream

To decorate - 1 tsp cinnamon, flakes of chocolate

Make up the coffee by whatever means you have at your disposal, stir in the sugar (I like brown sugar cubes) and allow to cool, refrigerate along with 4 glasses or glass cups - for 3 hours or so

Whisk the cream until it forms stiff peaks, put into a piping bag fitted with a star shaped nozzle

Place a scoop of ice cream in each cup, pour over the coffee, pipe the cream on top and dust with cinnamon powder, sprinkle over the chocolate flakes (or just crumble over some Cadbury’s flake)

Serve immediately and enjoy - or just go to a cafe if you don’t want to wait that long!

I love lime and Cava but never tried them together before, well normally I don’t drink much alcohol - its an occasional treat for me, but I found this cocktail moorish!

Crushed ice, 2 oz Vodka, Dash of Lime Syrup, 2 parts Lime Juice, Cava, Twist of Lime

Put the crushed ice into a shaker and add the vodka, dash of lime syrup, Lime Juice, shake well and strain into a tall glass, top up with Cava and decorate with a twist of lime

I have to say I have not as yet mastered the “twist of lime” its just lime zest on mine, still practice makes perfect. Though I did quite enjoy rubbing the lime around the glass rim, then dipping in a little sugar.