Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Spanish Sidra Cider served in a glass
Refreshing Spanish cider made from apples

Traditional Spanish Style Cider

Author: Flavelo
Recipes Vegetarian & Vegan Drinks
Basque and Asturian 'Sidra' is more than a drink: it's a cultural identity. The traditional 'escanciar' pouring technique – pouring the drink into the glass from a height – is not just a spectacle. Its purpose is for the cider to 'break' against the side of the glass, releasing the aromas hidden within and the natural carbonation. This recipe shows a simplified way to make it at home.
🕒 Prep Time 45 mins
⌛ Total Time 45 mins
🍽️ Servings 6 servings
🔥 Calories 150 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Blender or juicer
  • Large bowl or bucket
  • Clean muslin cloth or cheesecloth for straining
  • Swing-top bottles
  • Funnel

Allergen Information

⚠️ Sulphur dioxide

Instructions

1 ✓

Wash the apples thoroughly, cut out the core and damaged parts, then dice them.

Tip: Be sure to remove the seeds as they can give the drink a bitter taste.
2 ✓

Blend the apples with the water in batches until you get a pulp.

Tip: Destroying the cells (blending) helps release the fruit juice and flavours.
3 ✓

Line a sieve with clean textile, place over a large bowl, and pour in the pulp. Squeeze out the juice thoroughly.

Tip: Be patient, gravity and strong squeezing help extract the precious juice. You can compost the dry pomace.
4 ✓

Dissolve the sugar and yeast in the extracted apple juice.

Tip: Yeasts break down the sugar, creating alcohol and carbon dioxide.
5 ✓

Drop in the cinnamon and lemon peel, then cover the vessel in a breathable way (tea towel + elastic band).

Tip: During steeping (maceration) of flavourings, aromas dissolve in the alcoholic medium.
6 ✓

Let ferment at room temperature for 7-10 days. Watch the bubbling.

Tip: In the active phase, the juice 'boils' and foams. When this subsides, the end is approaching.
7 ✓

Strain the juice again (to clarify), fill into sterile bottles, seal, and rest in the fridge for 2-3 days before consuming.

Tip: During cold resting, flavours 'round out' and sharp acids mellow.

Recipe FAQ

What apples should I choose?
For the best results, mix varieties: include sweet, tart, and if you can find them, astringent (crab) apples too. This gives the cider body.
What is that cloudy layer at the bottom?
That is the sediment (lees), consisting of dead yeast and fruit fibres. It's completely natural, but pour carefully if you want a clear drink.

Ingredients

  • 2000 g Mixed apples (tart and sweet)
  • 100 g Sugar
  • 500 ml Boiled, then cooled water
  • 5 g Cider yeast
  • 1 pc Cinnamon stick
  • 1 pc Lemon (yellow peel only)