Monthly Archives: October 2016

Instant Ice-Cream at MANUKURA

The MANUKURA juniors thoroughly enjoyed making “instant ice-cream” today from frozen berries, mango and banana. With a dash of milk and a squirt of honey, and a blitz in the food processor they all had their own flavour of ice-cream. We then calculated the sugar content of regular ice-cream (around 6-7 teaspoons per 100g), versus the honey content of ours, (around 2 tsp per 100g).

Continue reading

Preserving Lemons at Youth Space

This evening we washed and preserved organic lemons – using salt, lemon juice and fresh herbs.
Preserved lemons add a big punch of flavour: heavy citrus, heavy floral notes from the oils in the peel, and ultimately pleasant savoury taste. It’s that extra something in the background of a dish that heightens your curiosity. Preserved lemons have a soft texture and a deep flavour.

Continue reading