#kitchenhermit

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Natural Ginger Beer 

As an Australian living in Italy, there’s nothing I miss more than an ice-cold bottle of ginger beer. Despite the name, this drink is non-alcoholic, but it’s slightly spicy and absolutely addictive.

This ginger beer is fermented with wild yeast that is created with a 'ginger bug' so the carbonation is all naturally brewed. Much like a sourdough starter, as long as you keep the ginger bug alive, you can continue to make ginger beer all summer long.

It can take a bit of planning, but the actual active time is minimal. Once you try this natural homemade version, commercial brands just can’t compete and you’ll never go back!

Ingredients:

Ginger Bug: 

First day: 

500 grams filtered water

22 grams grated ginger 

28 grams granulated sugar

Feeding (every 24 hours):

22 grams grated ginger 

28 grams granulated sugar 

Ginger beer: 

1892 grams water 

273 grams granulated sugar 

54 grams grated ginger 

110 grams strained ginger bug liquid 

Juice of 3 lemons

Method:

Ginger bug: 

Mix all the ingredients for the ginger bug (first day) in a sterilised glass jar*. Cover with a cheesecloth and secure with a rubber band. Leave it out at room temperature for 24 hours. Following this, mix in the ginger and sugar (feeding) every 24 hours. Continue this until the wild yeast mixture is fizzy. The time will depend on how warm your kitchen is, in the summer this only takes me about 2 days. 

Ginger beer mixture:

When the ginger bug is ready, it’s time to prepare the ginger beer mixture. In a large pot, pour in the water, sugar and ginger. Bring to a boil and then simmer for 5 minutes. Turn off the heat, cover and let it cool down to room temperature. This will give the ingredient time to impart even more flavour. It’s very important that the ginger mixture is at room temperature, as any heat may kill the natural yeast in the ginger bug when you add it. 

Using a fine mesh strainer or a cheesecloth, pour the mixture into a bowl. Follow with the lemon juice and the strained ginger bug. Now, it’s time to bottle your ginger beer. Using a funnel, pour the ginger beer into a bottle, leaving about a thumb of space from the top. I usually get four 500ml bottles. There will be some ginger residue at the bottom of the bottle - but this is the good stuff. Good quality commercial beer will also have this. 

Fermentation:

Leave the ginger beer out at room temperature until fizzy and carbonated. Make sure you open them once a day to release the built-up gas. Once carbonated, put them in the fridge and continue to open them once a day to release the gas. 

Now, they’re ready to enjoy! Serve with ice and a slice of lemon! 

Notes:

To sterilise the jar and bottles, simply boil them for 10 minutes in hot water or  put them in the oven for 15 minutes (160 degrees) 

Bottles: make sure you buy bottles that can be closed hermetically (flip-top bottles). I use these ones. 

If you want to keep your ginger bug alive for more batches of ginger beer simply refresh it with 110 grams of filtered water, put it in the fridge and once a week add 22 grams of ginger and 28 grams of granulated sugar. When you want to use it, put it out at room temperature and continue to feed it like this every 24 hours until fizzy again.

Recipe adapted from Joshua Weissman 

Did you try this recipe? Let me know over on Instagram!

[kitchenhermit]

Pastiera Napoletana

Pastiera Napoletana, also known as grain pie, is a delicious and luxurious sweet enjoyed in Naples, Italy, throughout Easter. It is filled with a rich wheat and ricotta custard, brightened with candied fruit, orange blossom water, and lemon zest - baked in sweet shortcrust pastry. 

Recipe notes:

Shortcrust pastry: I have an easy recipe included. You can use store-bought dough, just make sure it’s sweet pastry. I’d also recommend buying an extra sheet of pastry, to cut the strips to put on top of the pastiera!

Making ahead: You can make the pastry and the ricotta mixture up to two days before baking. Pastiera is even better on the second day because the sweetness softens and the flavours become much more complex and nuanced. I love it the most on the second day - so this is perfect to make ahead.  

Ricotta: I use 200 grams of sheep’s milk ricotta (which is sweet and creamy) and 200 grams of cow’s milk ricotta (which is denser and slightly more savoury). This combination makes a delicious pastiera, but it’s also fine two use 400 grams of cow’s milk ricotta if you prefer!

Cooked wheat: This is an absolute must for pastiera! In Italy, it’s known as grano cotto, and you can buy it in jars at the supermarket around Easter time. If you can’t find it online, check out an Italian speciality grocer, or even a health-food store.  

Ingredients:

Sweet shortcrust pastry: 

315 grams all-purpose / 00 flour

135 grams granulated white sugar

180 grams cold lard/shortening 

3 egg yolks (whisked)

Wheat ricotta custard: 

250 grams whole milk

350 grams cooked whole wheat berries (grano cotto)

Zest from 1 lemon

30 grams lard/shortening

400 grams ricotta 

3 eggs 

350 grams white granulated sugar

100 grams finely diced candied orange/citron (optional*)

15 grams orange blossom water 

A pinch of ground cinnamon 

Seeds from one vanilla bean / 1 tsp vanilla extract 

Method:

Sweet shortcrust pastry: 

Sift flour into a large bowl. Then add the sugar and the cold lard in small pieces. Using a pastry cutter/fork, or your fingers, cut the lard into the flour until there are only pea-sized amounts remaining and the mixture looks sandy. Add in the egg yolks and mix the dough with your hands until it comes together. You may need to add 1 tsp of water, but the dough will be quite crackly and delicate. There may be little spots of egg yolk throughout, but this isn't important. Just don't over-mix! 

When it comes together, put the dough out on plastic wrap and shape it into a flat disk. Cover well with the plastic, and refrigerate for at least one hour and up to two days. 

Wheat ricotta custard:

While the pastry is in the fridge, add the milk, lemon zest, lard, and cooked wheat into a small pot. Cook over low-medium heat, stirring regularly and breaking up the large pieces of wheat. The cream is done when the lard is melted and isn’t separated from the milk, the wheat has softened and isn’t clumped together, and the mixture has just started to simmer. Take it off the heat, and let it cool while you prepare the ricotta. 

Push the ricotta through a fine-mesh strainer (use a rubber spatula to force it through). If you have a food mill, use that! The reason we do this extra step is to make sure the ricotta is nice and fluffy. If you don’t have these tools, just whisk it together well. 

Add in the eggs, sugar, and the cooled wheat and milk mixture. Then whisk in the candied fruit, orange blossom water, vanilla beans, and a pinch of cinnamon.

Putting it together: 

Grease a 22cm/9cm pie tin with lard/shortening. Dust generously with flour and set aside. 

Take the shortcrust pastry out of the fridge. If it's been in the fridge for more than an hour, let it rest for a few minutes on the counter. Lightly dust some flour on a silicone pastry mat or your counter top, and gently roll out the dough. This is a very delicate dough, so cracks are normal. Just gently press the broken dough back together and try not to use too much flour. Roll out into a circle until it's about 1/2 inch/ 1.5cm thick and 12 inches/30cm in diameter. Gently place it in the greased tin. Don't worry if it breaks in the process, just press it into the baking tin and it'll work fine! This is a very forgiving dough. Cut off the extra dough overhanging the baking tin. Gather it all together, dust with flour and roll it out into a rectangle, around 22cm/9 inches in length. With a pastry wheel cutter, cut as many 2-inch strips as you can. Gently place them across the pastiera in a weave pattern. I usually get around 6. 

Pour the mixture into the pie crust, and place the strips on top. Put the pie into an oven, preheated at 180C/356F. Bake for 60 minutes. Then, place the oven tray on the bottom and bake for 10 minutes more. The pastiera is done when it’s dark (but not burnt on top), the pie has puffed up, and there is a fragrant smell of orange blossom water throughout your kitchen. 

Once the pie is finished, open the oven door slightly and let the pastiera rest there until completely cool. I use a piece of aluminium foil, to keep the oven door slightly ajar. If you take it out too quickly the middle will sink, causing the pastiera to have a crackly hole in the middle. If this happens, don’t worry, the pastiera will still be delicious!

When the pastiera has cooled down, cover with plastic wrap and store it at room temperature. It will be good to eat for up to 5 days.

Serve with a light dusting of icing sugar, and enjoy your Neapolitan easter treat! 

Notes:

1- The pastiera is very delicate, so it may not be possible to take the entire pie out of the tin to serve. In Naples, bakeries actually sell the pastiera inside its baking tin, because it's so fragile! 

*Candied fruit: This is an optional mix-in, but highly recommended! Candied citrus fruit cuts through the sweetness, and adds to the floral notes of the pie. If possible, try to find candied citron (a large type of green lemon that’s grown in the south of Italy). If you can’t, orange or lemon peel will work just as well!

[kitchenhermit]

Irish soda bread

When I wanted to make Irish soda bread at home, this is the recipe my Irish friend sent me that her ‘mam’ always uses. It comes from her Ballymaloe House recipe book. Ballymaloe is a historical manor in East Cork, Ireland, that is a hotel and restaurant, pioneering the farm-to-table movement in Ireland.

This recipe is simple and foolproof. It is the quickest way to make homemade fresh bread, and its texture is reminiscent of a scone. It’s perfect on the side of a soup or for afternoon tea with a slab of salted butter, preferably Irish butter!

Ingredients:

450 grams plain flour (tipo 00)

1/2 tsp sea salt

1/2 tsp white sugar

1/2 tsp bicarb soda (baking soda)

400grams / 400ml buttermilk or yoghurt (leave a tablespoon for brushing) 

Method:

Pre-heat the oven to 230 °C/450 °F. Sieve the flour and bicarb soda into a large bowel. Add the salt and sugar and whisk well. Make a well in the centre and gradually pour in the buttermilk. Fold the flour into the liquid with a spatula. Knead briefly until the dough is homogenous and all of the flour is fully incorporated. Put the dough onto a baking sheet with baking paper or a silicone mat, and shape the dough into a medium sized flat round cake. With a sharp knife or lame, but a cross into the bread from each end. With a pastry brush, brush it with buttermilk. Bake in the pre-heated oven for 30-45 minutes. The bread is done when the top has a nice golden colour and when you tap the bottom, it will sound hollow. Take the bread out of the oven and let it cool before slicing with a bread knife and enjoying! It’s best enjoyed fresh, but can be kept up to three days wrapped in a tea towel, but at this point would be better toasted.  

Notes:

Mix-ins:  For a sweet treat, you can add 1/2 a cup of sultanas to the dough.  This is known as 'spotted dog'. The Cross: Cutting a cross into the bread is practical as it allows steam to escape. However, there is also an Irish superstition that it allows the fairies out, preventing the bread from being cursed. So there’s more than one reason to do it! 

[kitchenhermit]

Banana choc-chip muffins 

Banana muffins are my go-to. They’re quick to make, super comforting, and always a crowd-pleaser. They make the best breakfast or afternoon tea snack. It’s a great way to use overripe bananas, and they fill the house with the most delicious scent when they’re baking in the oven.

This recipe is 100% foolproof (I've been using it for years!) and it’s totally adaptable, you can add nuts or some warm spices and make it your own!

Makes 7 standard muffins 

Ingredients: 

180 grams all-purpose flour

1 tsp baking soda / bicarb soda

1/2 tsp salt

113 grams granulated sugar 

3 ripe bananas 

75 grams melted butter (unsalted) or neutral seed oil

1 large egg

1tsp vanilla extract 

1/2 cup chocolate chips + 1 tbsp for topping

Method:

Melt the butter and let it cool. I always measure out 10 grams extra, as it loses weight when you melt it. Then, preheat the oven to 190C / 375F. In a large bowl, whisk sifted flour and baking soda with the sugar and salt. In a separate bowl, mash the bananas well with a fork well and mix in the cooled melted butter, egg and vanilla extract. 

Make a well in the flour and pour in the banana mixture. With a spatula, start to fold the batter, but before it is totally mixed, pour in the chocolate chips. Be careful not to overmix, but you want to make sure that all the flour is completely hydrated and mixed in. Continue to fold with the spatula until all the ingredients are well combined. 

Put cupcake liners into a muffin tray and spoon in the batter. Fill up the liner until it’s almost full. Top the muffins with extra chocolate chips. 

Bake for around 15 minutes or until you can smell the muffins throughout the kitchen, a toothpick comes out clean from the centre, and they are lightly golden on top. 

Notes:

Best enjoyed fresh out of the oven, but you can store muffins in an airtight container at room temperature for up to a week or frozen for three months.  If storing at room temperature, put some paper towel on top to prevent the tops from becoming too moist.

This is a really flexible recipe, and it is also great with chopped pecans or walnuts or even a 1/2 teaspoon of cinnamon. 

Overripe bananas are best as they are soft and sweet. If your bananas are underripe, you can pop them in an oven or microwave for a couple of minutes. 

I love this recipe for muffins as they’re super quick, but you could also add this mixture to a cake pan to make an afternoon tea cake. Just bake for longer! 

Did you try this recipe? Let me know on Instagram! 

[kitchenhermit]

Spaghetti Frittata 

My absolutely favourite Neapolitan dish. Perfect picnic food and so satisfying! The best part is that it is completely customisable. Below is generally how I make it, but you can use whatever pasta, cheese, spices and herbs that you like. I always cook the pasta fresh, but many people use pasta leftovers - so it’s a great way to repurpose last night's dinner.

This Spaghetti Frittata is so delicious, but my favourite part is how crunchy the spaghetti gets on the outside. Definitely worth a try!

Ingredients:

Spaghetti (or other pasta) 350 grams

5 eggs 

Pancetta 50 grams 

Milk 100 grams 

Grated Parmesan 100 grams 

Smoked cheese (like provolone or scamorza) 70 grams 

Peas 50 grams (optional)

Tomato concentrate 2 tsp 

Olive oil 2tbsp

Dried garlic 1/2 tsp 

Dried thyme 1 tsp

Pepper to taste

Salt to tase

Hot sauce 2tsp (optional)

Method:

Cook the spaghetti in boiling salted water until it’s al dente. While the spaghetti is cooking, finely dice the pancetta and start cooking a small pan at a low temperature until crispy. Strain the spaghetti and mix with some olive oil to cool.

In a large bowl, whisk the eggs and milk together. Add in the finely diced smoked cheese, grated parmesan, tomato concentrate, garlic, thyme, salt, and pepper. I also add in 2 tsp hot sauce, but this is optional. Finally, add in the cooked spaghetti and pancetta and mix well with a fork. 

Heat up a large non-stick pan (I use a 30 cm one) and add in olive oil. When it is warm, turn up the heat to high and add in the mixture and use a spatula to make sure the spaghetti is evenly distributed and flat. Cook like this for 1 minute. Then put on the lid and lower the heat to medium-low. Cook for 10-15 minutes, or until using a spatula you can peak under the frittata and see that it’s golden brown and the top is mostly cooked through and not runny anymore. 

When the bottom starts to get brown and the top isn’t liquid anymore, it’s time to flip. Using the lid or a large plate, cover the pan with it and very carefully turn the pan upside down. The lid/plate will catch the frittata. Put the pan back on the stove and carefully put the frittata back in the pan, with the cooked part facing up. Turn up the heat and cook without the lid for another 5 minutes until the bottom is crispy. Then, using the lid or plate, remove the frittata again and put it on a cooling rack. Leave until it is cooled to room temperature. 

If taking to eat out, cut into four pieces with scissors and wrap in foil. If eating the next day, put it in the fridge. The spaghetti frittata is best enjoyed at room temperature, and it is even better the following day.  Did you try this recipe? Let me know how it went on Instagram!

[kitchenhermit]

Spiced Apple Cider

There’s nothing better than a hot cup of apple cider on a gloomy rainy day. I first tried warm non-alcoholic apple cider at a farmers market in New York City, and I was hooked immediately! 

It’s not available where I live so I knew I had to work out how to make it! Luckily, my recipe is super easy, and although there is some waiting time, the smell of apples and spices bubbling away on the stove will give your whole house some of that autumn spirit!

This recipe makes about 2 litres.

Ingredients: 

1  peeled orange 

10 medium-sized apples  

1 large cinnamon stick (or 1tbsp ground cinnamon) 

1 tsp ground cloves 

50 g / or 1/4 cup granulated brown sugar 

Water

Method: 

First, peel and quarter the orange, make sure the white pith is also removed as this is quite bitter. Core and quarter the apples, keeping the skin on.

In a large pot (I use a cast iron Dutch oven), add the oranges and apples, as well as the cinnamon, sugar, and ground cloves. Cover with water. 

Put the pot on high heat until it’s boiling, then lower to a simmer and put on the lid. Simmer for about an hour or until all of the fruit is soft. 

Then, with a potato masher, mash all the soft fruit. Put the lid back on and let it simmer for about another 30 minutes. The cider is finished when it is a dark brown colour and smells fragrant. 

When it has finished, turn off the heat and let it cool to room temperature. Once the mixture is cool, pour it into a bowl through a mesh strainer with a cheesecloth. Then squeeze the cheesecloth to get out as much liquid and flavour as you can. 

Bottle it and put it in the fridge, it will keep for up to 5 days. When you want some just heat it up and enjoy! 

Notes:

1- The pot: As you’re cooking this at a low heat for a long time, it’s best to use the heaviest pot that you have as it keeps it cooking at a consistent temperature. 

2- Apples: It’s best to use a mix of different types of apples for a more complex flavour. I like to use a mix of tart apples (like Granny Smith) with sweet apples (like Pink Lady). However, I’ve made very nice batches with whatever I have on hand, even throwing in a few pears! It always turns out delicious. 

[kitchenhermit]

Neapolitan Green Peppers 

Peperoncini Verdi Alla Napoletana / Friggitelli 

This is my absolute favourite side dish in Naples. When these little green peppers come into season over the summer, I use them weekly as a side to meat, mixed into a pasta salad, or even as a pizza topping. Despite the name, they’re not spicy at all (unless you want them to be!) and this local side dish has a great balance of sweetness, spice and a slight bitterness that is addictive! 

These small peppers grow in the province of Naples, so I’m not sure how available they are outside of Italy. If you can’t find these green peppers (peperoncini verdi) in your local Italian grocer, then you could definitely try and swap them out with another type of mild pepper. 

My recipe is a spin on the traditional method of preparing these green peppers and I fully encourage everyone to play around with the flavours and find the seasoning that you like the best! The conventional version just has garlic, salt, pepper, and basil - but I really love my more robust version and I’m sure you will too!

Ingredients:

250 grams green peppers (stems and seeds removed) 

200 grams plum tomatoes (halved) 

4tbsp olive oil 

3 garlic cloves

Seasoning: 

1 tsp dried chilli pepper flakes 

2tsp salt

1 tsp black pepper

3 tsp paprika 

1/2 tbsp hot sauce (like sriracha) 

1 tsp sugar 

Fresh basil leaves

Method: 

First, you have to prepare the peppers. This is the most time-consuming part of the process, so get comfortable and maybe pop on some music!  With a small paring knife, cut off the stems and carefully insert the knife into the pepper removing as many of the seeds as you can (you won’t be able to get rid of all of them). Then place the prepared pepper into a big bowl of water. The reason why we are removing the seeds is to try and reduce some of the natural bitterness that these peppers have. 

This next step is optional, but I think it results in much more fragrant and sweet peppers. When the peppers are ready put a pot of water on to boil. Strain the peppers (the water should be full of excess seeds) and when the water is boiling put all the peppers in. Boil for about 5 minutes until the peppers are slightly softened and the water is an acidic yellow colour (this is a good sign that you've extracted the bitter compounds*). Carefully strain the peppers.

Now, heat a large frying pan over medium heat with 2 tbsp of olive oil and one peeled garlic clove. When it’s hot, add in the peppers. With a heat-proof utensil, mix them around in the pan until they are all coated in oil. Cover the pan with a lid. For about 10 minutes cook like this, removing the lid every couple of minutes to mix everything together. When the peppers are looking soft and some are starting to brown a little, remove them from the pan. 

In the same pan, add another 2 tbsp of olive oil, the remaining 2 peeled garlic cloves, and dried chilli pepper flakes. Mix in the halved plum tomatoes and a few basil leaves. At this point, it’s time for the seasoning, so add in the salt, pepper, paprika, hot sauce, and sugar. Let this all cook for about 15 minutes without the lid, stirring regularly. When the tomatoes have softened and it’s getting saucy, add the green peppers back in and cook all together for another 5 minutes. Before taking it off the heat, make sure to try the peppers and adjust the seasoning if needed. Finally, add a few more basil leaves and remove the garlic cloves (although I always like to leave them in and eat them!)

Put everything in a heat-proof container and let it cool to room temperature before putting it in the fridge. These peppers are best served the following day. Serve with some more basil leaves for decoration.

Did you try this recipe? Let me know on Instagram! 

Notes:

Feel free to play around with the seasoning - I always taste the dish a few minutes before turning off the pan to make adjustments.

This dish can seem a bit time-consuming, but I always make a big batch and keep it in the fridge (it lasts for up to four days refrigerated).

The reason I boil the peppers is to reduce some of the natural bitterness and remove more seeds. This is an optional step and most people don't do it. However, if you do skip you may need to fry your peppers for a bit longer.

[kitchenhermit]

Coffee-spiked brownies 

I have to confess, I never liked brownies. They also seemed way too sweet and rich. That’s before I started baking these fudgy coffee-spiked brownies. I’m a coffee addict, and I'm obsessed with this flavour combination. The coffee and brown sugar bring out a whole other complexity of flavour that I always found missing in brownies.

Trust me when I say, that I’ve taken these brownies to countless parties, dinners, birthdays, and meetings - and they are always a hit and a big crowd-pleaser!  This recipe is tried and tested and I promise that you’ll get that decadent richness and crackly top that makes brownies a winner! 

Ingredients: 

226 grams unsalted butter (melted and cooled) 

200 grams granulated white sugar

200 grams brown sugar 

75 grams cocoa powder (unsweetened) 

3 large eggs (room temperature) 

1 tsp vanilla extract

1 tbsp espresso coffee 

1 tsp salt

120 grams all-purpose flour

200 grams chocolate chips 

Flaky salt (optional)

Method: 

If using coffee, brew it and let it cool. Melt the butter and also let it cool *

Preheat the oven to 175C / 350F. Grease a 20x20 cm / 8x8 inch baking tray and line it with parchment paper*. 

In a large bowl, add the melted butter, the two sugars, sifted cocoa powder and whisk. Then add the eggs, vanilla, coffee (if using) and salt and whisk again. 

Sift in the flour to the bowl and add the chocolate chips. Using a spatula, gently mix until just combined. Don’t overmix, or the brownies will be too tough. 

Pour the batter into the pan. Bake for 35 to 40 minutes. The brownies are done when you move the pan and the middle jiggles slightly. You can also insert a toothpick in the centre, but there will be some moist crumbs. If you want cakier brownies (less fudgy) bake for longer. 

Let the brownies cool completely in the pan * and then slice them into squares. The consistency is even better and fudgier if you refrigerate them for a couple of hours. Top with flaky salt and enjoy!

Notes:

Coffee: I use espresso from my moka pot. However, if you don’t have fresh coffee at home you can also use 2 tsp of coffee powder of freeze-dried coffee. You can also omit the coffee if you prefer. But I’d recommend using 1 tbsp of vanilla extract if you omit it. 

Butter: It’s important to measure the butter after you melt it. I always add an extra 20 grams before melting as it will lose some of its weight when it is heated. 

Tray: I actually don’t own a 20x20 cm tray. However, I use a piece of aluminium to make a little wall before putting in the parchment paper. This works really well! 

Cooling: The brownies are quite dense so cooling could take a few hours. The brownies will continue to set during this time so it is very important that you don’t remove or cut it until it is completely cool. If you do, there will be no structural integrity and it will be impossible to cut cleanly. Trust me, I learnt the hard way! 

Add-ins: I love these brownies as is - but they would be great with chopped-up walnuts or pecans as well! 

Freezing: Wrap well and freeze for up to 3 months. 

Did you try this recipe? Let me know on Instagram!

Recipe adapted from Preppy Kitchen