Comments for Aspiring Vegan

Comment on Watercress, avocado and pear salad by Pauline

Pauline — Wed, 15 Jun 2011 20:15:41 +0000

Hi Berti, how’s the sourdough?
Yes, avocado pear and pear fruit – a wonderful combination. I promise you’ll love it.

Comment on Watercress, avocado and pear salad by berti

berti — Wed, 15 Jun 2011 14:07:10 +0000

mmmm I have to try that one, even when its with other dressing…….avocado AND pear???

Comment on One season pizza by The Perfect Pizza Press » Blog Archive » Saturday Garbage Plate: By the Power of Pizza!

Sat, 14 May 2011 18:29:52 +0000

[...] One season pizza from Aspiring [...]

Comment on Swedish glögg by Pauline

Pauline — Thu, 03 Feb 2011 09:08:57 +0000

Seth, thanks for your comments.
I have added to the post your advice about using the right bottles.

Comment on Stockholm in winter (Part 2) by Cecilia

Cecilia — Wed, 26 Jan 2011 11:25:38 +0000

Great tips for next time I go to Stockholm!

Comment on Swedish glögg by Seth

Seth — Wed, 26 Jan 2011 10:24:14 +0000

Nothing to do with the recipe, which is fine, but a teeny bit of science.

Starting specific gravity/original gravity 1140
Final specific gravity 1040
Resulting in a concoction of (1140 – 1040)/7.36 = 13.6% ABV

Observations :-
The starting liquor is very high in sugars, I know not of any yeast that will fullly ferment it out. The result will be an alcholic sweet drink which indeed is the case.

Warning :-
It would be unwise, potentially dangerous even, to bottle this concoction in ordinary wine or juice bottles.
Proper BEER or SPARKLING WINE bottles MUST be used. The reason for this is that if there is any fermentation in the bottle then the bottle ought to be capable of taking the pressure.
Under NO circumstances bottle this drink until fermentation has completely ceased.

Drinking :-
Do not be confused that this recipe uses low or non-alcholic beer. After fermentation you end up with a wine strength liquid. Coupled with the fact that it is sweet and served warm it enters the blood stream very quickly indeed.

Treat it with RESPECT and MODERATION.

There will be a yeast deposit in the bottom of the bottles, decant or pour without ‘glugging’ if you do not want the yeast to cloud your drink in the glass. The yeast however is good for you and some may like to drink it. I have no preference.

Having said all that, it is a FINE beverage and not just for the festive season. Enjoy !

Seth. /0^0\ Jan 2011.

Comment on Swedish glögg by Azita

Azita — Sun, 02 Jan 2011 17:33:04 +0000

I’ve never had glogg before but this sounds amazing!
Happy 2011!

Comment on Swedish glögg by Cecilia

Cecilia — Sun, 02 Jan 2011 09:03:44 +0000

Happy New Year Pauline!

I’m so glad you liked the glögg! It takes a while to make, but as far as glöggs go it’s a strong contender. Of all the different kinds we tried this season (7 different ones – 6 store bought) the home made one was the best. And not only because we made it ourselves

Comment on Grape molasses by Pauline

Pauline — Thu, 23 Dec 2010 08:05:05 +0000

Thanks for the inspiration ! Recipe using this molasses coming up later today, but there isn’t a lot left…

Comment on Grape molasses by tasteofbeirut

tasteofbeirut — Sun, 19 Dec 2010 16:12:09 +0000

Fantastic! I get so excited when I find that I am not the only one interested in these natural and forgotten products from the earth. So now you are making grape molasses and soon you will post your recipes with it and others will read and follow: how wonderful!