Цитаты про варенье.

- ревень с добавлением апельсиновой цедры и крахмала....и ещё чуть-чуть сливочного масла...
- надо сутки-двое настаивать с вишнёвыми листьями в холодильнике, а потом их удалить.
- изумрудное - из зеленого крыжовника
- кило маленьких баклажанчиков (у нас бывают такие - с полладошки) - отчищают от листьев, прокалывают вилкой в нескольких местах, кладут в холодную воду и варят 10 мин после закипания, выключают и оставляют в воде. Начинают делать сироп:
800 гр сахара, 10 зернышек гвоздики, две палочки корицы, сок лимона, стакан воды. Там написано еще тертый имбирь, но это, по-моему, для смелых.
Смешивают, ставят на огонь, варят до растворения сахара и еще 5 мин.
В готовый сироп кладут баклажаны (без воды есессно).
Изредка переворачивая баклажаны, варят около 2 часов.

Strawberries with Balsamic Vinegar and Basil and Slow Roasted Spicy Strawberries.

Fresh Strawberries with Balsamic Vinegar and Basil.
1 1/4 cups sugar
1 1/4 cups balsamic vinegar
2 1/2 tablespoons honey
2 teaspoons freshly ground black pepper
1 cup fresh basil leaves, torn into small pieces and loosely packed
10 cups strawberries, trimmed and halved (4 pounds whole berries)

In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.
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Slow Roasted Spicy Strawberries in Balsamic Vinegar and Red Wine

Силт и другие.

Силт - шведское варенье рецепт:

Cheese Scones.

You'll never go hungry with Hungarian food - Telegraph:
Sajtos Pogácsa - Cheese cake.
Makes about 30

These yeasted puffs are doughy while hot, then denser and more scone-like when cool.

Sorrel soup.

Sorrel soup recipe - Telegraph:
Serves 6
4 tbsp butter
Olive oil
10 spring onions, chopped
½ bunch parsley, stalks and leaves finely chopped
500g/1lb floury potatoes, peeled and chopped into 2cm cubes
1 litre/35fl oz chicken stock
250g/8oz sorrel leaves, washed
2 egg yolks, beaten
200ml/7fl oz sour cream, plus extra to serve
Chives and fennel tops, to garnish

200-400 cal recipes.

200-400 cal | BBC Good Food:

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How Fasting Aids Weight Loss | Mark's Daily Apple

How Fasting Aids Weight Loss | Mark's Daily Apple: "Why Fast? Part One – Weight Loss"

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5:2 diet: healthy recipes.

Delicious recipes with 250 calories or less.
- 1. Scallops with pancetta and leeks
- 2. Green beans, spring onions and chicken liver with a soy dressing
- 3. Griddled courgettes with feta, lemon, mint, puy lentils
- 4. Roasted shallot, aubergine and cumin filo tart
- 5. Ramen soup
- 6. Spiced tomato dal
- 7. Slip sole with lemongrass dipping sauce
- 8. Smoky Mexican Stir Fry with Chicken

1. Scallops with pancetta and leeks
Scallops are good news for fasters, with relatively few calories but lots of flavour.
Boys’ perk: add an extra slice of pancetta
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Sweet potato, pigeon, mustard & green beans recipe 07 Jan 2013
Ingredients
2 paper-thin 8g slices of pancetta or bacon (70 cals)
85g scallops (three medium- sized ones) (75 cals)
50g sliced, washed leeks (30 cals)
80g peas (fresh or frozen) (62 cals)
fronds from six sprigs of dill (1 cal)
30g wild rocket leaves (9 cals)
Total: 247 calories
- Cut the pancetta slices in half and cook in a non-stick frying pan over a medium-high heat until the fat runs and the pancetta browns and crisps. Scoop out on to a plate and keep to one side.
- Cut each scallop into two discs and pat dry on kitchen paper. Cook in the pan with the pancetta fat for a couple of minutes on each side, until browned. Lift them on to the pancetta plate.
- Add the leeks to the pan and cook in the last of the scallop and pancetta juices until soft. Add the peas and cook, stirring, until the peas are hot through. Stir in most of the dill, then taste and season with salt and pepper.
- Put the rocket in the middle of a plate and arrange the scallops around. Mound the leeks on top of the rocket and lay the pancetta pieces on top. Scatter with a few fronds of dill and eat straight away.

Breakfast recipes. 5:2 diet.

Five fasting breakfast recipes, approximately 200 calories each.

Summer preserve.

- Gooseberry curd
- Fresh Strawberries with Balsamic Vinegar and Basil
- Rhubarb, apricot and ginger chutney
- Lemon and mint cordial
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Gooseberry curd
This is a little more subtle and complex than a pure lemon curd, with the floral flavour of the gooseberries dancing on the tastebuds. There's nothing better on a scone or hot breakfast pancakes. Makes about five small (250-300ml) jars.

500g gooseberries
100ml lemon juice
125g unsalted butter
450g granulated sugar
200ml strained beaten egg (around 4-5 large eggs)

The Gilded Teapot - чай и кафе в городе Дорчестер.

The Gilded Teapot | The Foodie Bugle:
Джо Дэвис является основателем "The Gilded Teapot" чай и кафе в городе Дорчестер, графство Дорсет.
Ее веб-сайт является www.thegildedteapot.com

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Рецепт омоложения организма.

"Описание пришло к нам из Тибета, где он был обнаружен в развалинах старого монастыря и записан на глиняных табличках.
Возьмите 350 г чеснока, мелко порежьте и разотрите деревянной или фарфоровой (это обязательно) ложкой. Теперь возьмите весь сок и мякоти столько, чтобы в целом у вас получилось 200 г массы, положите ее в стеклянный сосуд и залейте 200 г медицинского спирта. Плотно закройте сосуд и выдержите 10 суток в темном и прохладном месте (но не в холодильнике). Затем настой процедите, отожмите и отстаивайте еще 2–3 дня. Настойку принимайте каплями по специальной системе с холодным молоком 3 раза в день за 20 минут до еды.

Coriander Roasted Strawberries.

Coriander Roasted Strawberries Recipe: "Coriander Roasted Strawberries"

Ginger, Garlic, Coriander Paste.

Mahanandi » Ginger~Garlic~Coriander Paste : For Jihva (Allam Vellulli Kottimera Mudda):
Paste - a preserve for future use.
Ginger, garlic and coriander, together ground into a smooth paste is something that I often use in my daily cooking.
Almost all traditional tomato and coconut based curries (pulusu, subjis) need at least a teaspoon of ginger-garlic-coriander paste.

Ginger root - peeled, sliced to small pieces - Half cup
Garlic - peeled and sliced to small pieces - Quarter cup
Fresh coriander (cilantro) -finely chopped - 1 cup
Salt - quarter teaspoon

Take them all in a blender/food processor or in a mortar.
Grind them to smooth consistency without adding water.
Remove to a clean glass jar, seal tightly and store in the refrigerator. (Remains fresh from one week up to a month.)
Whenever needed, take the required amount with a clean spoon.
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Bourbon Orange Coriander Barbecue Sauce.

Joy the Baker – Bourbon Orange Coriander Barbecue Sauce:

makes about 2 1/2 cups

3 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup bourbon
1/2 cup orange juice
1/2 cup cider vinegar
1 cup ketchup
1/2 cup brown sugar (1/3 cup if you’d like it less sweet)
1/4 cup molasses
2 tablespoons Worcestershire sauce
1/2 teaspoon orange zest
3/4 teaspoon ground coriander
1 teaspoon coarse ground black pepper
1/2 teaspoon salt

Strawberry yogurt soup.

in the kitchen with: amy cotler’s strawberry yogurt soup | Design*Sponge:
Ingredients:
l quart strawberries, hulled and halved
About l/3 cup confectioners’ sugar or 3 tablespoons local honey
Grated rind of one orange
2/3 cup yogurt
l/2 cup fresh orange juice

Buckwheat Chocolate Chip Cookies

The view from Great Island: Buckwheat Chocolate Chip Cookies:

Buckwheat Chocolate Chip Cookies (adapted from Barefeet in the Kitchen)
oven - 175C
makes approx 24 cookies

1/2 cup unsalted butter, barely softened
1/4 cup white sugar
3/4 cup brown sugar
Beat the butter and sugars for several minutes until fluffy.
1 Tbsp vanilla extract
1 egg
Add in the vanilla and egg, beat well.
1 cup buckwheat flour
3/4 cup white whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon  cornstarch works too (this contributes to the soft and chewy texture of this cookie)

Salad in a Jar.

- How to Make Salad in a Jar:

- The view from Great Island: Minimal Monday: Layered 7-Bean Salad in a Jar:
Layered Bean Salad in a Jar with Lemon Vinaigrette
assorted beans, either canned, dried, fresh or frozen (see above for the exact beans I used)
colorful bell pepper, finely chopped
red onion, minced
English cucumber (the kind that comes wrapped in plastic) finely diced. Don't peel!
several sprigs of fresh thyme
for the lemon vinaigrette:
juice and zest of 1 lemon
salt and pepper
olive oil
Make the dressing: Put the lemon juice and zest in a small food processor. With the motor going, slowly drizzle in the olive oil (there is a small hole in the top to allow you to do this.) The dressing will emulsify. Stop the machine and taste periodically so you get it the way you like it. Add salt and fresh cracked pepper to taste. Do this with a whisk, if you like.
Put a layer of red onion in the bottom of your clean jar.
Add the dressing on top. Be careful not to splatter, I used a funnel.
Begin layering your beans and veggies, pressing down slightly as you go. Keep the layers level, and try to use contrasting colors so it will look appealing. Add in the thyme leaves or sprigs as you go for flavor.
Layer all the way to the top and then cap the salad and refrigerate until ready to eat.
Flip the jar over before eating to let the dressing percolate down over the salad.
RateYourBurn | 13 Colorful, Healthy Salads in a Mason Jar:
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Strawberry Jalapeño Salsa

The view from Great Island: :
Strawberry Jalapeño Salsa
15-20 strawberries, chopped into small even dice
1/3 medium red onion, finely minced
handful of cilantro, well rinsed and finely chopped
1 Jalapeño, finely minced, seeds and all. (leave the seeds out for less heat)
juice of 1 lime
fresh cracked black pepper
Mix everything in a bowl. Chill until ready to serve.
Notes: Don't make this much more than an hour or so before serving. Like all salsas, it will wilt and the fruit will get a little mushy. An hour is the optimal amount of time for the flavors to meld and the juices to start flowing. Longer than that and the salsa will slowly start to lose its fresh appearance.
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Tangerine Orange Mousse.

- Tangerine Mousse Recipe - NYT Cooking:
Slightly adapted from the New York Times
Serves about 6 to 8
If you don't have orange-flavored liqueur on hand or want to keep this non-alcoholic, you may substitute 2 tablespoons of orange juice concentrate (undiluted) in place of the liqueur.

Clafoutis.

Say klah’-foo’-tee’. Clafoutis. Now add a little corn meal… say Millasous. | Camont: Kate Hill's Gascon Kitchen:

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Creamy parmesan polenta.

"Barefoot Contessa: How Easy Is That?"
Ingredients
4 cups chicken stock
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Celery & Parmesan Salad.

Celery & Parmesan Salad Recipe from Barefoot Contessa How Easy Is That? | The Recipe Club:

Serves 4 to 6

1/2 cup good olive oil
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4-ounce chunk aged Parmesan cheese
2/3 cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves

Sherry trifle.

From Simon Hopkinson.
Ingredients
Serves 4
3 eggs, weighed
the weight of the eggs in:
softened butter [plus a little extra for greasing the cake tin]
caster sugar
self-raising flour
1 tsp baking powder
125mls amontillado sherry (a medium dry sherry)
raspberry jam
250g frozen raspberries
For the custard:
150mls milk
200mls double cream
6 egg yolks
1 tbsp caster sugar
1tsp vanilla extract
300mls double cream
1tbsp caster sugar
crystallised violets

Double Cranberry White Chocolate Chip Cookies

A Southern Grace: new favorites:

Makes about 3 dozen small cookies
Ingredients:
1-2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter, slightly softened
1 cup packed light brown sugar
Zest of one orange
1 large egg
2 teaspoons vanilla extract
1-1/2 cups chopped walnuts
1-1/2 cups dried sweetened cranberries
1-1/3 cups white chocolate chips
1/2 cup chopped fresh (or thawed frozen) cranberries

Fennel and Red Pepper Salad.

Recipes for Health - Fennel and Red Pepper Salad - NYTimes.com:
the longer the vegetables marinate, the tastier the salad is.

For the salad:
1 pound trimmed fennel bulbs, quartered and cut into very thin crosswise slices
1 large red bell pepper, seeded and cut in thin 2-inch slices
1 to 2 tablespoons minced parsley
1 tablespoon minced chives
1 ounce shaved Parmesan

Yellow pepper and black bean stir fry.

Yellow pepper and black bean stir fry recipe - Channel4 - 4Food:
Ingredients
2 tbsp salted black beans (from Asian grocers) or black bean sauce
2 tbsp sherry vinegar
1 tbsp honey
1 tbsp soy sauce
2 tbsp vegetable oil
2 large (or 3 medium) yellow peppers, deseeded and roughly sliced
2 garlic cloves, finely chopped
1cm piece fresh ginger, finely chopped
2 red onions, cut into thin wedges
Fresh coriander leaves, to garnish

Leek and mushroom quiche.

leek and mushroom quiche | smitten kitchen:
Leek and Mushroom Quiche [Quiche aux Poireaux et Champignons]
Adapted from Julia Child, Mastering the Art of French Cooking

3 to 4 leeks, white part only, sliced
1/2 cup water
Salt
3 tablespoons butter
5 to 6 large white mushrooms, sliced
1 tablespoon port
3 eggs
1 1/2 cups whipping cream (Deb: I use whole milk)
An 8-inch partially-cooked pastry shell on a baking sheet
1/4 cup grated Swiss cheese
1 tablespoon butter cut into pea-sized dots

How to pair beer with food.

How to pair beer with food | Drink Trends content from Restaurant Hospitality:

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Lovage, lettuce, pea and cucumber soup.

Lovage recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:
Lovage, lettuce, pea and cucumber soup
A refreshing and pretty summer soup.
Serves four.

20g butter
1 onion, finely diced
1 tsp fresh thyme leaves, chopped
Salt and freshly ground black pepper
A few young lovage stalks, chopped
700ml chicken or vegetable stock
2 little gem lettuces, finely shredded
100g peas
½ cucumber, cut into 5mm dice
1 small handful lovage leaves, shredded
A few tablespoons of crème fraîche or thick yoghurt, to finish

Warm the butter in a large saucepan over a medium-low heat.
Add the onion, thyme and a pinch of salt, and sauté until the onion is soft and translucent, about 10 minutes.
Add the lovage stalks and sauté for a couple of minutes.
Pour in the stock and simmer for 10 minutes.
Add the rest of the veg (keep back some lovage leaves to garnish) and simmer for five minutes.
Season and serve with dollops of crème fraîche and a scattering of lovage leaves.
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Gluten-Free Soup, Recipes

Gluten-Free Soup, Stew and Chili Recipes |Gluten-Free Goddess® Recipes:

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Kale Chips.

Kale Chips | David Lebovitz:

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Lovage Simple Syrup

Makes about 1 cup
2 cups chopped lovage leaves and stalks (or other herbs)
1 cup water
1 cup granulated sugar

Place chopped lovage in a heat-proof glass bowl or 4-cup measuring cup. In a small saucepan over medium-high heat, bring the water and sugar to a boil then lower the heat to low and and stir constantly until the mixture is clear and sugar is completely dissolved, about 4 minutes.

Pour the mixture over the lovage and stir. Let the syrup cool to room temperature, then strain out the lovage and pour into a glass jar or bottle with a tight seal. Store in the refrigerator. For a stronger syrup, let the lovage infuse overnight in the refrigerator then strain and bottle the syrup.

The syrup can be stored in the refrigerator for up to 1 month.

If the flavor doesn't interest you, try this method with other herbs, like basil or mint. Some flavors wouldn't work with wine — mint, for example — but will pair nicely with sparkling water for a non-alcoholic soda cocktail, they're also delicious toppings for ice cream and summer fruits, and whisked into iced tea.

Lovage and potato soup

2 tsp unsalted butter
1 cup thinly sliced leeks, or two onions, chopped
100g potatoes, peeled and sliced 1/4 inch thick
4 cups chicken stock
2 cups water
1 cup loosely packed lovage leaves, chopped
salt and freshly ground pepper to taste

Melt the butter in a soup pot.
Add the leeks or onion and saute at a fairly low heat until very soft and beginning to brown, which could take up to twenty minutes, probably less for leeks.

Add the potato slices and stock.
Simmer the soup, uncovered, until the potatoes are very soft, 20 to 30 minutes.
With a wire whisk, gently whisk the potatoes to break them up (how much is up to you).
Now add the chopped lovage leaves and simmer until they are tender.
Smaller, younger leaves take less time than larger, older leaves, so how long this will take is variable.
Add salt and pepper to taste, and serve.

The spice of life: turmeric.

- The spice of life: Sir Michael Caine reveals he eats turmeric to keep his brain sharp | Mail Online:

- Turmeric Recipes - 101 Cookbooks:

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