Recipe: Citrus-Peels Infused Vinegar
Ingredients:
- Peels from 3-4 citrus fruits (lemon, orange, grapefruit,etc.)
- 2 cups white vinegar
- Sterilised glass bottle with airtight lid
Instructions:
- Thoroughly wash the citrus fruits and use a peeler toremove the outer peels, avoiding the white pith.
- Place the citrus peels in a sterilised glass bottle.
- Heat the white vinegar in a small saucepan until itreaches a simmer.
- Carefully pour the hot vinegar over the citrus peels inthe bottle, ensuring they are completely submerged.
- Seal the bottle with an airtight lid and let it cool to roomtemperature.
- Store the infused vinegar in a cool, dark place for 2-3 weeks to allow the flavours to meld.
- Strain the vinegar to remove the citrus peels and transfer it to a clean bottle for use.
Honest opinion
Foodies we need to embrace the culinary adventures that 2024 has in store, it is clear that this year's food trends are as diverse and innovative as ever.
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Whether you are indulging in plant-based delights, savouring the fusion of global flavours, or experiencing the cutting-edge integration of technology into dining, the world of food is evolving in exciting ways.
So, let us raise our forks to a year filled with delectable dishes, bold flavours, and endless culinary creativity!
Let us expand our palettes and be open to new experiences with the sole objective being Umami that "Mmmmm" moment .
Conclusion
As we delve into the culinary landscape of 2024, it is evident that this year's food trends are a delightful blend of innovation, sustainability, and wellness.
Whether you are sipping on functional golden milk lattes, exploring zero-waste cooking, or indulging in the myriad of flavours from around the globe, there is something to excite every palate. Here is to the year ahead, filled with delicious adventures and endless possibilities in the world of food!
- Muzamhindo is a young chef with seven years’ experience in a professional kitchen and has enjoyed the concept of food since the tender age of two. She studied at the South African Chefs Academy in Cape Town and the Culinary Arts Academy in Zimbabwe to become a level three advanced chef. Her specialties range from indigenous ingredients to fine dining, gourmet food, food health and food research and development. — [email protected].
