Olive Soap

This soap is made with 52% Virgin Olive Oil, but cannot truly be called a Castile as it also contains Coconut Oil which is a staple of soapmaking. Coconut Oil makes a soap that is hard, cleansing and bubbly whereas the generous measure of Olive Oil lends the necessary creamy and conditioning properties that, in balance, produce a cleansing soap that is mild on the skin. Continue reading “Olive Soap”

Home Carbonation Rig

Carbonation in beverages happens by two major means. Champagne, Cava and other beverages using the name Champagne, such as Soviet Champagne and California Champagne undergo two fermentations. In the first fermentation in a vat the yeast present in the grape juice creates alcohol but the resulting CO2 byproduct is allowed to disperse into the air. Then the beverage is bottled and tightly corked and a second fermentation (Bottle fermentation) creates more CO2 that is now trapped in the bottle. With correct control this will be enough to pressurise the bottle, carbonate the beverage and not be quite strong enough to shatter the bottle if it’s correctly handled. Continue reading “Home Carbonation Rig”

Jalapeño Relish

This spicy relish has a real kick of jalapeños, and you can adjust the quantity to your taste. It’s perfect for burgers where the robust flavour of beef balances the heat of the relish, or for those who like spicy food, serve with breakfast, hash browns, fingers of fried bread, or strong cheese. This recipe makes about 800 grammes of relish.

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Sweet Relish

This delicious relish has lots of apple and a medium-sweet flavour and a warm aroma of cloves. Serve it on fried bread, full Irish breakfast, over hash browns and fried eggs, on burgers with cheese and bacon, on toast with home cooked ham or with a cheeseboard and oat crackers. This recipe makes about 2 kilogrammes so you won’t be stuck for relish for some time. If you follow the pasteurisation step it will keep, frozen for a year or in the fridge for a few months until opened. Continue reading “Sweet Relish”