Café Smorgas's guest appearances

Café Smorgas

Paris Paysanne Podcast

Wendy Lyn

Carole Bumpus

Katie Peraudeau

Boneshaker Doughnuts

Alexander Lobrano

Vegan Fromage

Saskia Aardenburg

Debra Kemp

Laurent Le Coustumer

Eva Anastasiu

Guillaume Mignard

Gabe Barry

OwlTail

In Episode 2 of the Paris Paysanne Podcast we visit Marché d'Aligre with Terresa Murphy, chat with Lina Bou from Café Smorgas, and learn all about kombucha with Anna Brones!Terresa Murphy is a Paris-based chef and founder of the site La Cucina di Terresa. Along with offering private cooking classes for small groups in her home, Terresa also gives market tours in Paris and organizes cooking classes and wine tastings in the beautiful Loire Valley. Lina Bou is the founder of My Taste of Health. She is also the chef at Café Smorgas where she prepares traditional Scandinavian cuisine with her personal nourishing, healthy spin. Anna Brones is a Paris-based author and founder of the site Foodie Underground, where she writes about real food for real people. Check out the site this week for more Kombucha 101 !Anna's Kombucha RecipeIngredients:About 1/2 gallon (8 cups, 2 liters) water1/2 cup (3.5 ounces, 100 grams) organic sugarAbout 1 cup (240 milliliters) of already brewed kombucha tea (that you’ve made, or bought from the store)About 4 tea bags of black teaKombucha mother/SCOBYPreparation:Boil the water, then pour it into a large pot. Add in the sugar and stir with a wooden spoon until sugar has dissolved. Add the tea bags and let steep until the tea has cooled.Remove the tea bags and pour the tea into a glass jar (or two depending on what size of jars you are using) with the previously brewed kombucha and the kombucha mother.Cover the mouth of the jar with cheesecloth, gauze or a tea towel, and wrap a rubber band around it to hold it in place.Let ferment in a cool, dark place for 7 to 10 days. You can taste it to determine if you want to bottle it or if you want it to keep fermenting longer.Use a funnel to pour the brewed kombucha into glass bottles. Store at room temperature for about three days, then transfer to the refrigerator for storing.

In Episode 2 of the Paris Paysanne Podcast we visit Marché d'Aligre with Terresa Murphy, chat with Lina Bou from Café Smorgas, and learn all about kombucha with Anna Brones!Terresa Murphy is a Paris-based chef and founder of the site <a href="http://www.lacucinaditerresa.com/" rel="nofollow" target="_blank">La Cucina di Terresa</a>. Along with offering private cooking classes for small groups in her home, Terresa also gives market tours in Paris and organizes <a href="http://www.lacucinaditerresa.com/natural-wine-tastings.htm" rel="nofollow" target="_blank">cooking classes and wine tastings</a> in the beautiful Loire Valley. Lina Bou is the founder of <a href="http://www.mytasteofhealth.com/" rel="nofollow" target="_blank">My Taste of Health</a>. She is also the chef at <a href="https://www.facebook.com/pages/Caf%C3%A9-Sm%C3%B6rg%C3%A5s/442166275928861" rel="nofollow" target="_blank">Café Smorgas</a> where she prepares traditional Scandinavian cuisine with her personal nourishing, healthy spin. Anna Brones is a Paris-based author and founder of the site <a href="http://foodieunderground.com/" rel="nofollow" target="_blank">Foodie Underground</a>, where she writes about real food for real people. Check out the site this week for more <a href="http://foodieunderground.com/kombucha-101-how-to-brew/" rel="nofollow" target="_blank">Kombucha 101</a> !Anna's Kombucha RecipeIngredients:About 1/2 gallon (8 cups, 2 liters) water1/2 cup (3.5 ounces, 100 grams) organic sugarAbout 1 cup (240 milliliters) of already brewed kombucha tea (that you’ve made, or bought from the store)About 4 tea bags of black teaKombucha mother/SCOBYPreparation:Boil the water, then pour it into a large pot. Add in the sugar and stir with a wooden spoon until sugar has dissolved. Add the tea bags and let steep until the tea has cooled.Remove the tea bags and pour the tea into a glass jar (or two depending on what size of jars you are using) with the previously brewed kombucha and the kombucha mother.Cover the mouth of the jar with cheesecloth, gauze or a tea towel, and wrap a rubber band around it to hold it in place.Let ferment in a cool, dark place for 7 to 10 days. You can taste it to determine if you want to bottle it or if you want it to keep fermenting longer.Use a funnel to pour the brewed kombucha into glass bottles. Store at room temperature for about three days, then transfer to the refrigerator for storing.

Paris Paysanne Podcast Episode 2: Marché d'Aligre, Café Smorgas, and Kombucha 101