Soya Milk

Soya Milk

Ingredients

• 1/2 cup soya beans
• Pink Salt

Utensils

Joyoung Soya Milk Maker

I bought one of these in China and brought it back to the UK with me.  This is a UK supplier of the same brand.  I would not attempt making my own soya milk without having this machine.  It is easier to buy it.

Preperation

Soak beans overnight
In the morning drain the beans and rinse thoroughly.  Place in soya milk maker and fill with water up to the marker point. Add a pinch of the Salt crystals.

Switch it on and leave, takes about twenty minutes.  When finished, drain the contents through a muslin coth and leave to stand.  Clean out the interior of the Soya Milk maker thoroughly and put the soya milk back in and start the process again.

After it is has finished, strain the milk again with the muslin.

You have to do it twice to remove the bits and the beany taste from the milk.

Clean the Soya Milk maker again.  The beans leave a bit of a scum inside it and on the internal blades.  It is best to do this straight away after use.

You can discard the left over bean material or make your own Tofu with it!

This makes a creamy soya milk better than any you will find in a carton.  It needs to kept in the fridge in an airtight container or it goes off  very quickly.

Flatbread

Flatbread

• Ingredients
• 4 tablespoons Chickpea Flour
• 4 tablespoons Buckwheat Flour
• 1 egg
• Salt
• Water
• Bicarbonate of Soda
• Olive Oil
  
• Preperation
• Mix flours together with egg, water, salt and Bicarb
• Mixture should be quite thin
• Store in fridge overnight
• Next day
• Using a non stick frying pan
• Heat up pan containing olive oil
• Pour a thin coating of the batter into the pan
• Fry each side for two or three minutes
• Serve immediately
• The mixture makes enough for three or four breads, ideal with the Hummous

Houmous

Houmous

• Ingredients

• Chickpeas -  1 cup
• Tahini -  1/2 cup
• Garlic -  1 clove
• Olive Oil  - 1/2 cup
• Lemons-  x 2 
• Cayenne Pepper - pinch for serving

• Preparation

• Soak Chickpeas Overnight
• Bring to Boil and simmer for 2 hours
• Drain chickpeas and keep cooking water
• Add chickpeas, tahini, garlic, juice of two lemons, Olive Oil, Salt to food processor
• Blend until smooth, adding some of the cooking water
• Portion up and freeze any not for immediate use.
• Serve with a pinch of Cayenne Pepper sprinkled over the top and 

• Notes

• All ingredients organic
• Vary to taste
• I usually make once a week
• Cooking the Chickpeas in Pressure Cooker speeds up the cooking time a lot.