Lewtressrecipes

Kombucha Chocolate Cake (Dairy Free) Ingredients 210g plain flour 200g caster sugar 3 tbsp cocoa 1 tsp baking powder 6 tbsp vegetable oil 1 tbsp Bancha Kombucha 1 tsp vanilla extract ½ tsp salt 225ml cold water Instructions Preheat the oven to 180℃ In an ungreased glass or ceramic 8-inch square pan (do not use metal), add the flour, sugar, cocoa powder, baking powder and salt, and stir to combine with a fork. Make three wells in the mixture and to those wells add the Bancha Kombucha, vanilla extract and vegetable oil. Pour the water over the entire mixture and mix with a fork until thoroughly combined and no dry ingredients remain. Bake for 30 – 40 minutes or until a toothpick or sharp end of a knife inserted in the centre of the cake comes out clean. Serve with fresh coconut yoghurt with a few drops of vanilla paste ……yummy! Notes This was a popular recipe during World War II because of the rationing of ingredients. Named the Wacky Cake in America because the ingredients should never have worked together to make a cake, we have re-named the cake as Chocolate Kombucha Cake because different countries in the world have different ideas of what wacky means. The premise of this chocolate cake is that there is no butter, no eggs and no milk in the cake. Everything is mixed together right in the pan, using only a fork. The Bancha Kombucha makes this cake very light but you can also use any flavour of Lewtress Kombucha from our range. As it contains no dairy, this cake is suitable for vegans. Facebook Twitter Linkedin Whatsapp Reddit Envelope

Kombucha Mustard Ingredients 100g whole mustard seeds 300ml of Chung Mee or Bancha Kombucha Optional Ingredients Sea saltHerbs and spices to taste:Garlic cloves can be added during the brewing process or the blending stageAdd honey or maple syrup during the blending stageChillies can be added during the brewing process or the blending stageTurmeric adds a yellow colour if desired; add during the blending stageAdd other herbs during the brewing stage Instructions 12 – 24 hours beforehand, soak the mustard seeds in Kombucha. The seeds will soak up most of the liquid and soften, making them easier to process. Once the seeds are sufficiently soft, strain the seeds and keep the liquid. Using a small food processor or mortar and pestle, grind the seeds to a paste. Add the liquid back in to achieve desired consistency. If you want a smooth mustard, pass through a fine sieve. Time To Add Flavourings Of Your Choice Taste the mustard and season with salt and sugar or honey. You can add turmeric to enhance the colour, or other spices such as black pepper or ground cloves for something aromatic. The addition of fresh herbs makes for a beautiful mustard – finely chopped tarragon is a classic example. Notes More Kombucha can be added to give the mustard a thinner consistency. Vinegar can also be added to increase the level of tang. Use as a condiment, or for a snack serve with vegan coconut cheeses, a strong tangy cheddar, crackers and vine tomatoes. Facebook Twitter Linkedin Whatsapp Reddit Envelope

Kombucha Inspired BBQ Sauce Ingredients 240ml Rosehip Kombucha 1 tbsp sea salt 1 tbsp brown sugar ½ tsp cayenne pepper 1 tsp red chilli flakes Instructions Combine all ingredients in a bowl. Mix thoroughly. Refrigerate for at least 4 hours prior to using to allow the flavours to meld. Notes This savoury marinade is a change from some of the barbecue sauces you might be accustomed to. The subtle flavours of Kombucha really bring out the best in the meat, and there is a bit of tenderizing action too! Any of our Lewtress Kombuchas can be added to this recipe. If you don’t like hot, cut the red chilli flakes down to ¼ tsp and if you like less salt then just add 1 tsp. Facebook Twitter Linkedin Whatsapp Reddit Envelope

Tangy Kombucha Cucumber Salad Ingredients 60ml Lewtress Kombucha (any flavour from our range) 2 tsp granulated sugar 2 tbsp olive oil 1 tsp sea salt, plus more as needed Freshly ground black pepper 2lbs cucumbers (about 4 medium) 2 tbsp finely chopped fresh chives Instructions Put the Kombucha, oil, salt, sugar, and a few grinds of black pepper in a large bowl and whisk to combine. Thinly slice the cucumbers crosswise. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavours to meld. Taste and season with salt and pepper as needed before serving. Notes This is a great side dish at any time, especially good with barbecues as it is so fresh and easy to make. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Facebook Twitter Linkedin Whatsapp Reddit Envelope

Asian Kombucha Dressing Ingredients 60ml honey 60ml olive oil 1 tbsp sesame oil 120ml Lewtress Kombucha, Chung Mee or Rosehip 120ml rice vinegar 3 tbsp soy sauce 2 tbsp minced fresh ginger 3 garlic cloves, minced 1 tsp red chilli flakes Instructions Put all the ingredients in a small jar, place the lid on tightly, and shake well to combine. It may need to be shaken again just before being poured over the salad or vegetables. Serve over a mixed Asian salad, use as a stir-fry sauce or spring roll dip. Facebook Twitter Linkedin Whatsapp Reddit Envelope

Strawberries with Lewtress Kombucha Mint Sauce Ingredients 2 tbsp Lewtress Rosehip Kombucha 2 tbsp caster sugar 2 tbsp fresh mint, finely chopped 1lb strawberries, sliced Instructions Combine the Kombucha, sugar and mint. Stir until the sugar dissolves and is fully incorporated. Mix the sauce with the strawberries. Marinate 1-2 hours prior to serving. Serve at room temperature, alone or over ice cream. Notes This is a great fun talking dessert. Tell your guests you are dressing up their dessert with a little culture! You can replace the sugar with coconut sugar or maple syrup. Facebook Twitter Linkedin Whatsapp Reddit Envelope

Rosehip Kombucha Sparkling Mocktail Ingredients Rosehip Kombucha or your favourite Lewtress Kombucha 120ml cranberry juice 1 inch fresh ginger thinly sliced 2 sprigs fresh rosemary fresh cranberries (to garnish) Instructions In a jug, muddle rosemary and ginger together with a cocktail muddler. Add Rosehip Kombucha and cranberry juice, mix together gently. Pour into ice filled glasses. Garnish with a rosemary sprig, cranberries and a slice of ginger. Notes If you don’t have a muddler use the end of a wooden spoon. You will need extra sliced ginger and rosemary sprigs for garnish. If you can’t find cranberries, then freeze some cherries and add them as soon as you pour the Mocktail Facebook Twitter Linkedin Whatsapp Reddit Envelope