Black-Eyed Pea and Vegetable Soup | Lisa's Kitchen | Vegetarian Recipes | Cooking Hints | Food & Nutrition Articles
The black-eyed pea, black-eyed bean or goat pea, a legume.
Ingredients:
1 1/2 cups dried black-eyed peas
1 tablespoon olive oil
2 medium carrots, sliced
2 celery stalks, sliced
2 medium onions, chopped
2 cloves garlic, minced or crushed
2 bay leaves
1 teaspoon dried thyme
4 cups vegetable stock
1/2 lb (450 g) collard greens, kale, chard or spinach, trimmed and cut into wide strips
juice of 1 lemon (3 tablespoons)
1 1/2 teaspoons sea salt, or to taste
1/4 teaspoon paprika
1/4 teaspoon cayenne
fresh ground black pepper
Instructions:
Rinse the black-eyed peas and soak for 8 hours or overnight in several inches of water.
Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water.
Bring to a boil, reduce the heat to low and cover.
Simmer for 30 to 40 minutes or until the beans are plump and tender but not falling apart.
Remove from heat and drain, reserving 1 cup of the cooking liquid.
Mash about a third of the beans in a bowl with a potato masher, and set aside with the unmashed beans.
Heat the oil in a large saucepan or soup pot over medium heat.
When hot, toss in the carrots, celery, onion, garlic, bay leaves and thyme.
Sauté the vegetables, stirring occasionally, until they are softened, about 8 to 10 minutes.
Add the black-eyed peas, a reserved cup of their cooking liquid, and the vegetable stock.
Bring to a boil, then lower the heat to moderately low and simmer for 20 minutes, covered.
Stir in the greens, cover again, and continue to simmer for another 10 minutes or until the greens have turned dark in colour and are just wilted.
Finally, stir in the lemon juice, salt, paprika and cayenne.
Bring up the temperature slightly and simmer for just a couple of minutes more to let the flavors mingle.
Discard the bay leaves, season with black peper, and serve hot as part of any lunch or dinner.
OR:
- Easy Sausage, Kale, and Black-Eyed Pea Soup With Lemon and Rosemary Recipe | Serious Eats
Read the book and then get cooking. Food. Recipe.
Monday, 31 October 2016
Sunday, 30 October 2016
7-veg tomato sauce by Jamie Oliver.
7-veg tomato sauce | Jamie Oliver
2 small onions
2 small leeks
2 sticks of celery
2 carrots
2 courgettes
2 red peppers
½ a butternut squash , (600g)
2 cloves of garlic
olive oil
2 teaspoons dried oregano
4 x 400 g tins of plum tomatoes
Start with your veg prep – you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all.
Peel the garlic and finely chop by hand.
Put a super-large pan on a medium heat with 2 tablespoons of oil.
Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
Simmer for 25 minutes, or until the sauce has reduced.
Leave to cool a little, then blitz until smooth, taste, and season to perfection.
Divide up this batch recipe and freeze for future meals, from cheat’s pizzetta, to simple pastas.
In recipes using more than one tin of tomatoes, try swapping out one tin for a tin’s worth of this sauce, for an extra boost.
It’s always nice to celebrate the changing seasons and add extra veg into the mix, depending on what’s available and at its best.
2 small onions
2 small leeks
2 sticks of celery
2 carrots
2 courgettes
2 red peppers
½ a butternut squash , (600g)
2 cloves of garlic
olive oil
2 teaspoons dried oregano
4 x 400 g tins of plum tomatoes
Start with your veg prep – you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all.
Peel the garlic and finely chop by hand.
Put a super-large pan on a medium heat with 2 tablespoons of oil.
Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
Simmer for 25 minutes, or until the sauce has reduced.
Leave to cool a little, then blitz until smooth, taste, and season to perfection.
Divide up this batch recipe and freeze for future meals, from cheat’s pizzetta, to simple pastas.
In recipes using more than one tin of tomatoes, try swapping out one tin for a tin’s worth of this sauce, for an extra boost.
It’s always nice to celebrate the changing seasons and add extra veg into the mix, depending on what’s available and at its best.
Mary Berry Foolproof Cooking.
- Mary Berry Foolproof Cooking, part two: Sweet smoked paprika lamb with borlotti beans | Daily Mail Online
- Mary Berry Foolproof Cooking, part one: Roasted butternut squash soup | Daily Mail Online
- Mary Berry Foolproof Cooking, part one: Whole roast chicken with lemon and herbs | Daily Mail Online
- Mary Berry Foolproof Cooking, part two: Chicken, red wine and garlic casserole | Daily Mail Online
- Mary Berry Foolproof Cooking, part one: Brioche bread and butter pudding | Daily Mail Online
- Food exclusive: Mary Berry Foolproof Cooking, part two - hotpots, fast suppers & cheat’s puds | Daily Mail Online
- Mary Berry Foolproof Cooking, part one: Fruitcake loaves | Daily Mail Online
- Mary Berry Foolproof Cooking, part two: Boiled beef and carrots with mustard-parsley sauce | Daily Mail Online
- Mary Berry Foolproof Cooking, part two: Ginger semifreddo with poached pears | Daily Mail Online
- Mary Berry Foolproof Cooking, part one: Roasted butternut squash soup | Daily Mail Online
- Mary Berry Foolproof Cooking, part one: Whole roast chicken with lemon and herbs | Daily Mail Online
- Mary Berry Foolproof Cooking, part two: Chicken, red wine and garlic casserole | Daily Mail Online
- Mary Berry Foolproof Cooking, part one: Brioche bread and butter pudding | Daily Mail Online
- Food exclusive: Mary Berry Foolproof Cooking, part two - hotpots, fast suppers & cheat’s puds | Daily Mail Online
- Mary Berry Foolproof Cooking, part one: Fruitcake loaves | Daily Mail Online
- Mary Berry Foolproof Cooking, part two: Boiled beef and carrots with mustard-parsley sauce | Daily Mail Online
- Mary Berry Foolproof Cooking, part two: Ginger semifreddo with poached pears | Daily Mail Online
Friday, 28 October 2016
Pumpkin Jam.
Pumpkin Jam - David Lebovitz
Jam - about 1 1/2 cups (400ml)
Make sure you use a roasting or sugar pumpkin for this jam.
Other types of pumpkins, such as those meant for carving, have a higher water content and will not cook up the same. (Steaming the pumpkin is an idea inspired by the Soframiz cookbook.)
This recipe makes one large jar, or two smaller ones.
You can scale up the recipe to make more if you wish.
You don't need a thermometer to make this jam; you can tell visually when it's done.
And since it makes a small batch, you'll likely eat it quickly.
But it will keep for at least a month or so in the refrigerator.
I give some tips after the recipe in case you're interested in canning, as well as a few other notes on the recipe.
If you do use a thermometer, jams often jell at around 220ºF (104ºC) however this one was ready when the thermometer reached 200ºF (93ºC).
Still, for this jam, it's easy to see when it's ready as it'll visibly thicken, so a thermometer isn't necessary.
2 pounds (900g) baking pumpkin, split, seeds removed, and cut into 5-inch (12cm) pieces
1 1/3 cups (265g) sugar
2 tablespoons orange juice (1 medium orange)
1 tablespoon lemon juice (1/2 lemon)
pinch of salt
1/2 vanilla bean, split lengthwise
1. Place the pumpkin pieces in a steamer basket in a pot.
Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 30 minutes.
During the steaming, add more water to the pot if necessary.
2. When the pumpkin is cool enough to handle, scrape the flesh from the skin and puree it in a food processor or immersion blender, or pass it through a food mill or potato ricer.
You should have about 2 cups (535g) of puree.
3. Put the puree in a heavy-duty saucepan along with the sugar, orange and lemon juice, and salt.
Scrape the seeds from the vanilla bean with a small knife and add them to the pot, along with the bean.
4. Cook over medium heat, stirring frequently, until the sugar dissolves.
Continue cooking the pumpkin mixture, stirring constantly to prevent the puree from burning.
Because the puree is thick, it'll tend to splatter.
You may wish to wear an oven mitt while stirring.
OR: Use Heat diffuser - Placed directly on the flame of your gas range, the diffuser reduces and evenly redistributes the heat from the flame for gentle, even cooking!
5. When the jam mixture visibly thickens and it holds its shape in a jelly-like mound when you heap it up onto itself, it's done.
It will take about ten minutes.
Scrape the mixture into a clean jar.
The jam is best served at room temperature.
It can be refrigerated for at least one month.
OR:
- Pumpkin jam recipe | The Cottage Smallholder
Combining the pumpkin with orange (the zest and the juice) and lemon juice and a decent wedge of finely chopped fresh ginger.
I went on to add ground ginger, cinnamon and finally the juice of a small lime.
The last ingredient seemed to bring all the flavours together and produce a great tasting jam.
There’s no need to test for setting point with this recipe. The jam is ready when a wooden spoon pulled across the pan reveals the base of the pan cleanly.
- Roasted Pumpkin Seeds Recipe, Toasted Pumpkin Seeds | SimplyRecipes.com
Jam - about 1 1/2 cups (400ml)
Make sure you use a roasting or sugar pumpkin for this jam.
Other types of pumpkins, such as those meant for carving, have a higher water content and will not cook up the same. (Steaming the pumpkin is an idea inspired by the Soframiz cookbook.)
This recipe makes one large jar, or two smaller ones.
You can scale up the recipe to make more if you wish.
You don't need a thermometer to make this jam; you can tell visually when it's done.
And since it makes a small batch, you'll likely eat it quickly.
But it will keep for at least a month or so in the refrigerator.
I give some tips after the recipe in case you're interested in canning, as well as a few other notes on the recipe.
If you do use a thermometer, jams often jell at around 220ºF (104ºC) however this one was ready when the thermometer reached 200ºF (93ºC).
Still, for this jam, it's easy to see when it's ready as it'll visibly thicken, so a thermometer isn't necessary.
2 pounds (900g) baking pumpkin, split, seeds removed, and cut into 5-inch (12cm) pieces
1 1/3 cups (265g) sugar
2 tablespoons orange juice (1 medium orange)
1 tablespoon lemon juice (1/2 lemon)
pinch of salt
1/2 vanilla bean, split lengthwise
1. Place the pumpkin pieces in a steamer basket in a pot.
Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 30 minutes.
During the steaming, add more water to the pot if necessary.
2. When the pumpkin is cool enough to handle, scrape the flesh from the skin and puree it in a food processor or immersion blender, or pass it through a food mill or potato ricer.
You should have about 2 cups (535g) of puree.
3. Put the puree in a heavy-duty saucepan along with the sugar, orange and lemon juice, and salt.
Scrape the seeds from the vanilla bean with a small knife and add them to the pot, along with the bean.
4. Cook over medium heat, stirring frequently, until the sugar dissolves.
Continue cooking the pumpkin mixture, stirring constantly to prevent the puree from burning.
Because the puree is thick, it'll tend to splatter.
You may wish to wear an oven mitt while stirring.
OR: Use Heat diffuser - Placed directly on the flame of your gas range, the diffuser reduces and evenly redistributes the heat from the flame for gentle, even cooking!
5. When the jam mixture visibly thickens and it holds its shape in a jelly-like mound when you heap it up onto itself, it's done.
It will take about ten minutes.
Scrape the mixture into a clean jar.
The jam is best served at room temperature.
It can be refrigerated for at least one month.
OR:
- Pumpkin jam recipe | The Cottage Smallholder
Combining the pumpkin with orange (the zest and the juice) and lemon juice and a decent wedge of finely chopped fresh ginger.
I went on to add ground ginger, cinnamon and finally the juice of a small lime.
The last ingredient seemed to bring all the flavours together and produce a great tasting jam.
There’s no need to test for setting point with this recipe. The jam is ready when a wooden spoon pulled across the pan reveals the base of the pan cleanly.
- Roasted Pumpkin Seeds Recipe, Toasted Pumpkin Seeds | SimplyRecipes.com
Thursday, 27 October 2016
Basic Jam for Beginners.
- Making Jam Without Refined Sugar | Huffington Post
- BBC Food - Jam's sticky situation: How much sugar is too much?
Do you have any overall tips for success when it comes to making jam without refined sweeteners?
1.Practice, practice, practice!
And write down what you did so you can either replicate it if it comes out right or find your mistake if it didn’t.
2.Remember, when making jams without refined sugar, it will not gel the same.
Don’t expect a hard-set jam.
Rather, be excited about an all-natural fruit flavored spread that can do double time as a topping for ice cream or French toast, or a side dish!
3.If you want your jam to gel, add no-sugar needed pectin.
It still won’t be like a traditional jam, but it will be pretty close.
A little heavy on the pectin is better than too light, if you want a more traditional set.
What kinds of fruit make the best refined-sugar-free jam? Which fruits should be avoided?
The best and easiest to find recipes for are: apples, grapes, strawberries, peaches, pears, raspberry, blackberry, blueberry, or cherry.
Avoid: pumpkin — it is not safe to can.
I know everyone loves pumpkin butter, but it’s better left in the refrigerator.
Books:
- Put 'em Up!: Sherri Brooks Vinton: 9781603425469: Amazon.com: Books
- Ball Complete Book of Home Preserving: Judi Kingry, Lauren Devine: 9780778801313: Amazon.com: Books
- 100 Jams, Jellies, Preserves & Pickles: Amazon.co.uk: Gloria Nicol: 9781907563614: Books
Blog:
- Fearless Fresh » Tame & Reclaim Your Kitchen!
- BBC Food - Jam's sticky situation: How much sugar is too much?
- Basic Jam for Beginners, All Natural, Low Sugar, No Pectin Added | The High Heel Gourmet
- http://davesgarden.com/guides/articles/view/1629/#b
- BBC Food - Jam's sticky situation: How much sugar is too much?
Do you have any overall tips for success when it comes to making jam without refined sweeteners?
1.Practice, practice, practice!
And write down what you did so you can either replicate it if it comes out right or find your mistake if it didn’t.
2.Remember, when making jams without refined sugar, it will not gel the same.
Don’t expect a hard-set jam.
Rather, be excited about an all-natural fruit flavored spread that can do double time as a topping for ice cream or French toast, or a side dish!
3.If you want your jam to gel, add no-sugar needed pectin.
It still won’t be like a traditional jam, but it will be pretty close.
A little heavy on the pectin is better than too light, if you want a more traditional set.
What kinds of fruit make the best refined-sugar-free jam? Which fruits should be avoided?
The best and easiest to find recipes for are: apples, grapes, strawberries, peaches, pears, raspberry, blackberry, blueberry, or cherry.
Avoid: pumpkin — it is not safe to can.
I know everyone loves pumpkin butter, but it’s better left in the refrigerator.
Books:
- Put 'em Up!: Sherri Brooks Vinton: 9781603425469: Amazon.com: Books
- Ball Complete Book of Home Preserving: Judi Kingry, Lauren Devine: 9780778801313: Amazon.com: Books
- 100 Jams, Jellies, Preserves & Pickles: Amazon.co.uk: Gloria Nicol: 9781907563614: Books
Blog:
- Fearless Fresh » Tame & Reclaim Your Kitchen!
- BBC Food - Jam's sticky situation: How much sugar is too much?
- Basic Jam for Beginners, All Natural, Low Sugar, No Pectin Added | The High Heel Gourmet
- http://davesgarden.com/guides/articles/view/1629/#b
Blackberry, apple, rose geranium jam.
Makes approx. 1.2Kg (2 1/2 lbs) of jam
500g (1 lb) tart apples, bramleys or wild apples will do fine, peeled cored and roughly chopped
300ml (10 fl oz) water or apple juice
500g (1 lb) blackberries
juice of 1 lemon
750g (1 3/4 lbs)sugar
4 – 6 rose rose attar geranium leaves (optional)
Cook the apples with the water or apple juice until the fruit begins to break up and becomes soft.
Add the blackberries and lemon juice and simmer for a further 10-15 minutes.
If you prefer a seedless jam, allow the fruit to cool then run it through a food mill or push through a sieve and continue with pureed fruit.
Add the geranium leaves tied together in a bundle and the sugar to the fruit and stir over a gentle heat until the sugar has dissolved, bring to a simmer then remove from the heat and leave for the flavours to macerate for several hours or overnight.
If you plan to can (water process) your jam, prepare the water bath and jars and place jar seals in a pan of hot water on the hob.
Using a preserving pan, bring everything to a rolling boil and maintain the heat until it reaches setting point and a blob of syrup readily forms a skin as it cools on a cold plate.
It only took me 5 minutes to reach a set with my jam.
Fish out the geranium leaves and discard them.
Pour the jam into hot sterilised jars and seal.
If you are canning your jam, process for 5 minutes then remove from the canner.
100 Jams, Jellies, Preserves & Pickles: Amazon.co.uk: Gloria Nicol: 9781907563614: Books
Blackberry/Ежевика!
500g (1 lb) tart apples, bramleys or wild apples will do fine, peeled cored and roughly chopped
300ml (10 fl oz) water or apple juice
500g (1 lb) blackberries
juice of 1 lemon
750g (1 3/4 lbs)sugar
4 – 6 rose rose attar geranium leaves (optional)
Cook the apples with the water or apple juice until the fruit begins to break up and becomes soft.
Add the blackberries and lemon juice and simmer for a further 10-15 minutes.
If you prefer a seedless jam, allow the fruit to cool then run it through a food mill or push through a sieve and continue with pureed fruit.
Add the geranium leaves tied together in a bundle and the sugar to the fruit and stir over a gentle heat until the sugar has dissolved, bring to a simmer then remove from the heat and leave for the flavours to macerate for several hours or overnight.
If you plan to can (water process) your jam, prepare the water bath and jars and place jar seals in a pan of hot water on the hob.
Using a preserving pan, bring everything to a rolling boil and maintain the heat until it reaches setting point and a blob of syrup readily forms a skin as it cools on a cold plate.
It only took me 5 minutes to reach a set with my jam.
Fish out the geranium leaves and discard them.
Pour the jam into hot sterilised jars and seal.
If you are canning your jam, process for 5 minutes then remove from the canner.
100 Jams, Jellies, Preserves & Pickles: Amazon.co.uk: Gloria Nicol: 9781907563614: Books
Blackberry/Ежевика!
Варенье из айвы.
- Варенье из айвы рецепт – выпечка и десерты. «Афиша-Еда»
айва - 1 кг
сахар - 1,5 кг
1. Айву очистить от кожицы, разрезать, удалить сердцевину, нарезать ломтиками или дольками, положить их в кастрюлю, залить холодной водой так, чтобы она только покрыла айву, и сварить до мягкости.
2. После этого айву вынуть шумовкой, а отвар процедить.
3. В таз для варенья положить сахар, влить 1,5 стакана отвара, полученного при варке айвы, и приготовить сироп.
4. В кипящий сироп положить подготовленную айву, дать сиропу раза два вскипеть и продолжать варку на слабом огне до тех пор, пока айва не сделается прозрачной.
5. Варенье получится более вкусным и ароматным, если сначала сварить снятую с айвы и обмытую кожицу, а на полученном отваре сварить самую айву, нарезанную ломтиками или дольками.
- Не пропустите сезон варенья из айвы!: stalic
Мы и готовим сразу два вида айвового варенья - одно жесткое, а другое мягкое.
Айву помыть, разрезать на четыре части, вырезать семена и порезать на тонкие дольки.
Сложите айву в кастрюлю и долейте воды. Лейте воду из кувшина или из банки, чтобы точно знать, сколько литров воды у вас ушло.
Пусть вода даже не покрывает айву. Когда айва сварится, она станет мягче и осядет.
Поставьте кастрюлю нагреваться на плите, дождитесь кипения.
Варите айву пять-десять минут, либо ориентируйтесь по фото - айва должна стать чуть-чуть мягче и прозрачной в тонких местах.
Выложите айву на плоский поднос, чтобы она остыла скорее. Если сложить айву в другую кастрюлю, то она еще долго будет оставаться горячей и сама себя сварит - в результате часть айвы окажется переваренной.
В оставшуюся после варки айвы воду досыпьте сахар из рассчета 1,5 кг сахара на один литр воды.
Варите сироп до тех пор, пока его температура не достигнет 112С.
Если у вас нет термометра, то капните каплю сиропа на холодный стол. Капля не должна растекаться, а после остывания шарик должен оставаться мягким.
Может показаться, что этот сироп слишком густой для варенья. Но в айве еще очень много влаги, даже не смотря на то, что остывая она подсохла.
Верните айву в сироп, проварите пять минут и дайте остыть.
Концетрированный сироп вытянет из айвы лишнюю влагу, сам станет нормальной густоты, а дольки айвы уменьшатся в объеме, станут немного жестче, чем были на предыдущем этапе и приобретут прозрачность.
Простерилизуйте банки, доведите варенье до кипения, разлейте по банкам и закройте крышками.
Переверните банки, накройте одеялом, а после того, как остынет, перенесите в кладовку на хранение.
Часть варенья можно есть сразу.
Это, так называемое, "жесткое" варенье - здесь дольки айвы консистенцией напоминают цукаты.
На каждый литр воды возьмите полтора килограмма сахара и сварите сироп, доведя его до температуры 104С.
Опустите айву в сироп и дайте повариться пять минут, после чего выключите нагрев под тазом для варенья.
Сначала айва будет легче сиропа и будет плавать на поверхности.
К следующему этапу можно приступать и на другой день, либо когда сироп остынет до комнатной температуры.
Сироп должен стекать с ложки тонкой струйкой.
На среднем огне доведите сироп до кипения и дайте остыть.
Вы заметите, что варенье потемнело, а сироп загустел.
Еще раз нагрейте варенье до кипения и разливайте по банкам, консервируйте.
Но часть непременно оставьте к чаю!
ИЛИ:
Айва варится без единой капли воды и всего 700 гр. сахара на 2 кг айвы берется. Но варка в 4 этапа, плюс сок лимонный еще в начале.
Режу тонкими дольками, миллиметра по 3-4. Складываю слоями в таз, слегка пересыпая сахаром и поливая лимонным соком (сок из двух больших лимонов, мякоть не добавляю). Прикрываю полотенцем и оставляю на ночь. Айва пускает немного сока. Утром высыпаю оставшийся сахар и начинаю варить. Варю буквально минут по 5-7, потом оставляю полностью остыть. Оно с каждой варкой густеет, после 4-ой, когда раскладываю по банкам, ломтики вообще застывают в мармеладе. Вкус - очень свежий, кисленький. Я из такого варенья соус быстрый к утке делаю - когда ножки обжариваю. В мясной сок и жир просто выкладываю пару ложек варенья, добавляю растертую четвертину соленого лимона и, если уж совсем стих накатит - ложку дижонской горчицы, корректирую на сахар и минутку увариваю.
Или:
Плоды айвы делить на 4 части, очищу от кожуры и зёрнышек.
Варю айву вместе с яблоками-получается яблочно-айвовый конфитюр.
И да, варить надо в 3 приёма.
На 1 кг чищенных фруктов - 0,8 кг сахара.
Порезать тоненько 9 одинаково , что яблоки, что айву.
Да, руки потом болят), засыпать сахаром,на ночь оставить. (Просто я всё варенье нарезаю в конце дня)
Утром прокипятить минут 30 (это первый раз) на сутки отставить, потом 15-20 мин. и последний раз ещё через сутки, 15мин. и закрывать.
Яблоки размягчатся, а айва проявляет свои прекрасные желирующие свойства.
Получаются разные оттени оранжевого и разные фактуры - мягкие яблоки и плотноватая айва.
или:
На 2 кг айвы вам надо 2 кг сахара и 100 грамм воды - не больше!
Айву хорошо моете, чтобы шкурка стала совсем гладкой. Я это делаю жесткой щеточкой.
Нам надо хорошо удалить с нее такой специфический "ворсистый" налет. На картинке его видно - он такой сероватый.
Разрезаете пополам и удаляете сердцевину с косточками.
Еще раз вдоль (пополам) и нарезаете теперь поперек дольками, толщиной около 3 миллиметров.
Кладете в тазик для варенья или в достаточно широкую кастрюлю, засыпаете сахаром, добавляете 100 граммов воды.
И на большом (важно!) огне даете закипеть. Булькает 2 минуты - не больше.
Отставляете в сторону. И забываете на сутки.
На следующий день снова даете ей вскипеть на большом огне, опять пару минут и снова в сторону.
И так ТРИ, а лучше ЧЕТЫРЕ раза. Короче, варенье варится четыре дня.
Далее по стерилизованным банкам и всё!
Очень просто, а результат совершенно потрясающий.
С имбирем - просто прекрасно к утке.
На кг айвы, пару сантиметров натертого на мелкой терке имбиря и половина сока лайма, кладете сразу.
- Заготовки из айвы японской | Венская дача
айва - 1 кг
сахар - 1,5 кг
1. Айву очистить от кожицы, разрезать, удалить сердцевину, нарезать ломтиками или дольками, положить их в кастрюлю, залить холодной водой так, чтобы она только покрыла айву, и сварить до мягкости.
2. После этого айву вынуть шумовкой, а отвар процедить.
3. В таз для варенья положить сахар, влить 1,5 стакана отвара, полученного при варке айвы, и приготовить сироп.
4. В кипящий сироп положить подготовленную айву, дать сиропу раза два вскипеть и продолжать варку на слабом огне до тех пор, пока айва не сделается прозрачной.
5. Варенье получится более вкусным и ароматным, если сначала сварить снятую с айвы и обмытую кожицу, а на полученном отваре сварить самую айву, нарезанную ломтиками или дольками.
- Не пропустите сезон варенья из айвы!: stalic
Мы и готовим сразу два вида айвового варенья - одно жесткое, а другое мягкое.
Айву помыть, разрезать на четыре части, вырезать семена и порезать на тонкие дольки.
Сложите айву в кастрюлю и долейте воды. Лейте воду из кувшина или из банки, чтобы точно знать, сколько литров воды у вас ушло.
Пусть вода даже не покрывает айву. Когда айва сварится, она станет мягче и осядет.
Поставьте кастрюлю нагреваться на плите, дождитесь кипения.
Варите айву пять-десять минут, либо ориентируйтесь по фото - айва должна стать чуть-чуть мягче и прозрачной в тонких местах.
Выложите айву на плоский поднос, чтобы она остыла скорее. Если сложить айву в другую кастрюлю, то она еще долго будет оставаться горячей и сама себя сварит - в результате часть айвы окажется переваренной.
В оставшуюся после варки айвы воду досыпьте сахар из рассчета 1,5 кг сахара на один литр воды.
Варите сироп до тех пор, пока его температура не достигнет 112С.
Если у вас нет термометра, то капните каплю сиропа на холодный стол. Капля не должна растекаться, а после остывания шарик должен оставаться мягким.
Может показаться, что этот сироп слишком густой для варенья. Но в айве еще очень много влаги, даже не смотря на то, что остывая она подсохла.
Верните айву в сироп, проварите пять минут и дайте остыть.
Концетрированный сироп вытянет из айвы лишнюю влагу, сам станет нормальной густоты, а дольки айвы уменьшатся в объеме, станут немного жестче, чем были на предыдущем этапе и приобретут прозрачность.
Простерилизуйте банки, доведите варенье до кипения, разлейте по банкам и закройте крышками.
Переверните банки, накройте одеялом, а после того, как остынет, перенесите в кладовку на хранение.
Часть варенья можно есть сразу.
Это, так называемое, "жесткое" варенье - здесь дольки айвы консистенцией напоминают цукаты.
На каждый литр воды возьмите полтора килограмма сахара и сварите сироп, доведя его до температуры 104С.
Опустите айву в сироп и дайте повариться пять минут, после чего выключите нагрев под тазом для варенья.
Сначала айва будет легче сиропа и будет плавать на поверхности.
К следующему этапу можно приступать и на другой день, либо когда сироп остынет до комнатной температуры.
Сироп должен стекать с ложки тонкой струйкой.
На среднем огне доведите сироп до кипения и дайте остыть.
Вы заметите, что варенье потемнело, а сироп загустел.
Еще раз нагрейте варенье до кипения и разливайте по банкам, консервируйте.
Но часть непременно оставьте к чаю!
ИЛИ:
Айва варится без единой капли воды и всего 700 гр. сахара на 2 кг айвы берется. Но варка в 4 этапа, плюс сок лимонный еще в начале.
Режу тонкими дольками, миллиметра по 3-4. Складываю слоями в таз, слегка пересыпая сахаром и поливая лимонным соком (сок из двух больших лимонов, мякоть не добавляю). Прикрываю полотенцем и оставляю на ночь. Айва пускает немного сока. Утром высыпаю оставшийся сахар и начинаю варить. Варю буквально минут по 5-7, потом оставляю полностью остыть. Оно с каждой варкой густеет, после 4-ой, когда раскладываю по банкам, ломтики вообще застывают в мармеладе. Вкус - очень свежий, кисленький. Я из такого варенья соус быстрый к утке делаю - когда ножки обжариваю. В мясной сок и жир просто выкладываю пару ложек варенья, добавляю растертую четвертину соленого лимона и, если уж совсем стих накатит - ложку дижонской горчицы, корректирую на сахар и минутку увариваю.
Или:
Плоды айвы делить на 4 части, очищу от кожуры и зёрнышек.
Варю айву вместе с яблоками-получается яблочно-айвовый конфитюр.
И да, варить надо в 3 приёма.
На 1 кг чищенных фруктов - 0,8 кг сахара.
Порезать тоненько 9 одинаково , что яблоки, что айву.
Да, руки потом болят), засыпать сахаром,на ночь оставить. (Просто я всё варенье нарезаю в конце дня)
Утром прокипятить минут 30 (это первый раз) на сутки отставить, потом 15-20 мин. и последний раз ещё через сутки, 15мин. и закрывать.
Яблоки размягчатся, а айва проявляет свои прекрасные желирующие свойства.
Получаются разные оттени оранжевого и разные фактуры - мягкие яблоки и плотноватая айва.
или:
На 2 кг айвы вам надо 2 кг сахара и 100 грамм воды - не больше!
Айву хорошо моете, чтобы шкурка стала совсем гладкой. Я это делаю жесткой щеточкой.
Нам надо хорошо удалить с нее такой специфический "ворсистый" налет. На картинке его видно - он такой сероватый.
Разрезаете пополам и удаляете сердцевину с косточками.
Еще раз вдоль (пополам) и нарезаете теперь поперек дольками, толщиной около 3 миллиметров.
Кладете в тазик для варенья или в достаточно широкую кастрюлю, засыпаете сахаром, добавляете 100 граммов воды.
И на большом (важно!) огне даете закипеть. Булькает 2 минуты - не больше.
Отставляете в сторону. И забываете на сутки.
На следующий день снова даете ей вскипеть на большом огне, опять пару минут и снова в сторону.
И так ТРИ, а лучше ЧЕТЫРЕ раза. Короче, варенье варится четыре дня.
Далее по стерилизованным банкам и всё!
Очень просто, а результат совершенно потрясающий.
С имбирем - просто прекрасно к утке.
На кг айвы, пару сантиметров натертого на мелкой терке имбиря и половина сока лайма, кладете сразу.
- Заготовки из айвы японской | Венская дача
Quince.
- Quince Jam | LondonEats
To make the jam (makes around 7 large jars):
• 2kg grated quince (6-7 fruits), washed thoroughly
• 1 litre of water
• 1kg sugar (750g sugar is you prefer a less sweet jam)
• zest of 1 lemon
• juice of 1/2 lemon
Wash the fruit, and grate it. There is no need to peel, just keep going until you get to the core (but obviously, don’t grate the core).
Put the water into a large heavy-bottomed pot, and bring to the boil. Add the quince, lemon zest and the lemon juice. Reduce the heat, and simmer the mixture until the fruit is tender (approximately 10-15 minutes).
Now add the sugar and stir with a wooden spoon until dissolved. Bring to the boil, then reduce the heat and cook on a medium heat until the jam reaches the setting point (this can take a while – up to an hour – but keep checking and stirring regularly to be sure that the jam does not burn on the bottom of the pan). Once the jam is ready, put into sterilised jars.
Worth making? Yes yes yes! This jam really does not involve much more than preparing the fruit, cooking it long enough to reach the setting point and putting into jars. The flavour and colour are both elegant and really quite unlike the sort of jam that you usually see, so it makes a really nice addition to the store cupboard.
- Quince | SimplyRecipes.com
To make the jam (makes around 7 large jars):
• 2kg grated quince (6-7 fruits), washed thoroughly
• 1 litre of water
• 1kg sugar (750g sugar is you prefer a less sweet jam)
• zest of 1 lemon
• juice of 1/2 lemon
Wash the fruit, and grate it. There is no need to peel, just keep going until you get to the core (but obviously, don’t grate the core).
Put the water into a large heavy-bottomed pot, and bring to the boil. Add the quince, lemon zest and the lemon juice. Reduce the heat, and simmer the mixture until the fruit is tender (approximately 10-15 minutes).
Now add the sugar and stir with a wooden spoon until dissolved. Bring to the boil, then reduce the heat and cook on a medium heat until the jam reaches the setting point (this can take a while – up to an hour – but keep checking and stirring regularly to be sure that the jam does not burn on the bottom of the pan). Once the jam is ready, put into sterilised jars.
Worth making? Yes yes yes! This jam really does not involve much more than preparing the fruit, cooking it long enough to reach the setting point and putting into jars. The flavour and colour are both elegant and really quite unlike the sort of jam that you usually see, so it makes a really nice addition to the store cupboard.
- Quince | SimplyRecipes.com
Sunday, 23 October 2016
Stuffed Cabbage Leaves.
Stuffed Cabbage Leaves – Tasty Eats: "There are so many recipes for stuffed cabbage leaves, from all over the world, each is special and tasty, and it’s hard to choose between them all."
Makes: 30 small
Freezing/defrosting the cabbage: 1 day ahead
Prep time: 1 hour
Cooking time: 30 minutes + 2 hours baking
Ingredients:
30 prepared leaves (from 1 large cabbage head, see below for instructions)
For the filling:
1.5 lbs (700 grams) beef chuck, ground
1 large onion, chopped
2 medium carrots, chopped
3 celery sticks, chopped
¼ cup rice (I prefer Basmati)
1 Tbs salt
½ tsp freshly ground black pepper
1 tsp date syrup (or pomegranate syrup, honey or brown sugar)
1 Tbs soy sauce
1 Tbs tomato paste
1 Tbs sweet paprika
½ tsp garlic powder
1 Tbs sumac
½ tsp five spice mix
For the sauce:
¼ cup tomato paste
1 Tbs salt
½ tbs freshly ground black pepper
1 tsp date syrup (or pomegranate syrup, honey or brown sugar)
1 Tbs tamarind paste
4 cups beef stock (preferably homemade)
10 dried yellow plums, or apricots
Prepare the cabbage: core the cabbage base, wrap in plastic bag and place in the freezer overnight.
Take out of the freezer and bring to room temperature.
Once the cabbage thaws, the leaves will look “cooked” and soft.
Separate them carefully.
Line the pot bottom with a few of the outer ones.
Place the rest on a cutting board and remove the tough center, so that you’ll get 2 separate parts of cabbage leaves to fill.
The filling: mix all the ingredients in a large bowl. Let sit for half an hour.
Filling the leaves: place one prepared cabbage leaf on a cutting board, with the cut side up. Add about 2 tbs of the filling, shaped by hand to an oval meatball, near the edge of the leaf. Fold both sides in, and roll tight. Place in the pot. Repeat with the rest of the leaves, tucking them together them tightly.
The sauce: in a bowl, mix the tomato paste with the salt, pepper, date syrup and tamarind paste. Gradually whisk in the stock, to a smooth sauce.
Cooking: add the dried plums or apricots on top and place a large heat proof plate on top, to prevent the stuffed leaves from moving while cooking.
Add the sauce and cover the pot.
Bring to a boil, over a medium-high heat.
Reduce the heat to medium low and cook for 30 minutes.
Taste the sauce and adjust seasoning, if needed.
Preheat the oven to 250F (120C).
Place the covered pot in and bake for an hour.
Carefully, uncover the pot and remove the plate.
Place back in the oven and bake for another hour, or until most of the sauce is absorbed and the top layer caramelized.
Let sit for 15 minutes at room temperature before carefully removing the bundles.
The stuffed rolls can be kept, in an airtight container in the fridge, for up to a week.
OR: - alex’s mom’s stuffed cabbage | smitten kitchen:
'via Blog this'
Makes: 30 small
Freezing/defrosting the cabbage: 1 day ahead
Prep time: 1 hour
Cooking time: 30 minutes + 2 hours baking
Ingredients:
30 prepared leaves (from 1 large cabbage head, see below for instructions)
For the filling:
1.5 lbs (700 grams) beef chuck, ground
1 large onion, chopped
2 medium carrots, chopped
3 celery sticks, chopped
¼ cup rice (I prefer Basmati)
1 Tbs salt
½ tsp freshly ground black pepper
1 tsp date syrup (or pomegranate syrup, honey or brown sugar)
1 Tbs soy sauce
1 Tbs tomato paste
1 Tbs sweet paprika
½ tsp garlic powder
1 Tbs sumac
½ tsp five spice mix
For the sauce:
¼ cup tomato paste
1 Tbs salt
½ tbs freshly ground black pepper
1 tsp date syrup (or pomegranate syrup, honey or brown sugar)
1 Tbs tamarind paste
4 cups beef stock (preferably homemade)
10 dried yellow plums, or apricots
Prepare the cabbage: core the cabbage base, wrap in plastic bag and place in the freezer overnight.
Take out of the freezer and bring to room temperature.
Once the cabbage thaws, the leaves will look “cooked” and soft.
Separate them carefully.
Line the pot bottom with a few of the outer ones.
Place the rest on a cutting board and remove the tough center, so that you’ll get 2 separate parts of cabbage leaves to fill.
The filling: mix all the ingredients in a large bowl. Let sit for half an hour.
Filling the leaves: place one prepared cabbage leaf on a cutting board, with the cut side up. Add about 2 tbs of the filling, shaped by hand to an oval meatball, near the edge of the leaf. Fold both sides in, and roll tight. Place in the pot. Repeat with the rest of the leaves, tucking them together them tightly.
The sauce: in a bowl, mix the tomato paste with the salt, pepper, date syrup and tamarind paste. Gradually whisk in the stock, to a smooth sauce.
Cooking: add the dried plums or apricots on top and place a large heat proof plate on top, to prevent the stuffed leaves from moving while cooking.
Add the sauce and cover the pot.
Bring to a boil, over a medium-high heat.
Reduce the heat to medium low and cook for 30 minutes.
Taste the sauce and adjust seasoning, if needed.
Preheat the oven to 250F (120C).
Place the covered pot in and bake for an hour.
Carefully, uncover the pot and remove the plate.
Place back in the oven and bake for another hour, or until most of the sauce is absorbed and the top layer caramelized.
Let sit for 15 minutes at room temperature before carefully removing the bundles.
The stuffed rolls can be kept, in an airtight container in the fridge, for up to a week.
OR: - alex’s mom’s stuffed cabbage | smitten kitchen:
'via Blog this'
Saturday, 22 October 2016
Apple and mint jam.
"Apple and mint jam" Recipe
1000 grams of Apples, cleaned and peeled
150 grams of Spearmint, fresh
700 grams of Sugar
2 Lemon
Peel the apples, remove the cores and cut into small pieces.
Wash mint and chop it coarsely, then add to the apples.
Put everything in a large stainless steel pot, to which you will add the grated rind of lemons and sugar.
Cook the apples over low heat and add the lemon juice.
After about an hour the apples should be thoroughly cooked; obtain a puree with the aid of a mill.
Jam pot in hot sterilized jars above; invert the jars to get the vacuum during cooling.
1000 grams of Apples, cleaned and peeled
150 grams of Spearmint, fresh
700 grams of Sugar
2 Lemon
Peel the apples, remove the cores and cut into small pieces.
Wash mint and chop it coarsely, then add to the apples.
Put everything in a large stainless steel pot, to which you will add the grated rind of lemons and sugar.
Cook the apples over low heat and add the lemon juice.
After about an hour the apples should be thoroughly cooked; obtain a puree with the aid of a mill.
Jam pot in hot sterilized jars above; invert the jars to get the vacuum during cooling.
Friday, 21 October 2016
Teddie's Apple Cake.
Teddie's Apple Cake Recipe on Food52
Author Notes: Consider this the holiday season's lovable anytime cake- breakfast, snack, and show-stopping dessert all in one.
Serve it with coffee for breakfast, with whipped cream for dessert.
Gift it; freeze it; portion it out for a bake sale.
Feel free to swap in booze-soaked raisins or darker sugars, whole wheat or olive oil - this cake is virtually indestructible.
Adapted very slightly from The New York Times and Jean Hewitt.
Serves 8
Butter for greasing pan
3 cups all-purpose flour, plus more for dusting pan
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
1 cup chopped walnuts
1 cup raisins
Vanilla ice cream or whipped cream (optional)
Preheat oven to 180C/350°F.
Butter and flour a 22cm/9-inch tube pan.
Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients.
After about 5 minutes, add the eggs and beat until the mixture is creamy.
Sift together 3 cups of flour, the salt, cinnamon and baking soda.
Stir into the batter.
Add the vanilla, apples, walnuts and raisins and stir until combined.
Transfer the mixture to the prepared pan.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan before lifting out.
Serve at room temperature with vanilla ice cream or whipped cream, if desired.
Author Notes: Consider this the holiday season's lovable anytime cake- breakfast, snack, and show-stopping dessert all in one.
Serve it with coffee for breakfast, with whipped cream for dessert.
Gift it; freeze it; portion it out for a bake sale.
Feel free to swap in booze-soaked raisins or darker sugars, whole wheat or olive oil - this cake is virtually indestructible.
Adapted very slightly from The New York Times and Jean Hewitt.
Serves 8
Butter for greasing pan
3 cups all-purpose flour, plus more for dusting pan
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
1 cup chopped walnuts
1 cup raisins
Vanilla ice cream or whipped cream (optional)
Preheat oven to 180C/350°F.
Butter and flour a 22cm/9-inch tube pan.
Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients.
After about 5 minutes, add the eggs and beat until the mixture is creamy.
Sift together 3 cups of flour, the salt, cinnamon and baking soda.
Stir into the batter.
Add the vanilla, apples, walnuts and raisins and stir until combined.
Transfer the mixture to the prepared pan.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan before lifting out.
Serve at room temperature with vanilla ice cream or whipped cream, if desired.
Sunday, 16 October 2016
The Best Way to Cook Dried Beans Without Soaking.
The Best Way to Cook Dried Beans Without Soaking | Epicurious.com
Quick-soaking the beans, salting them at the beginning of cooking, and cooking in a pot without a lid, resulted in beans with great texture and a flavorful broth.
To cook: Place 400 gram (1 lb.) dried pinto beans in a large, heavy pot.
Cover with water about half centimeters (2”) above top of beans.
Cover pot, bring to a boil, then remove from heat.
Let rest 1 hour.
Stir in 1 1/2 tsp. kosher salt and bring to a boil over medium heat.
Uncover, reduce heat, and simmer until beans are tender and creamy, checking after 1 hour and adding more water as necessary to keep beans submerged, 1–1 1/2 hours total.
Quick-soaking the beans, salting them at the beginning of cooking, and cooking in a pot without a lid, resulted in beans with great texture and a flavorful broth.
To cook: Place 400 gram (1 lb.) dried pinto beans in a large, heavy pot.
Cover with water about half centimeters (2”) above top of beans.
Cover pot, bring to a boil, then remove from heat.
Let rest 1 hour.
Stir in 1 1/2 tsp. kosher salt and bring to a boil over medium heat.
Uncover, reduce heat, and simmer until beans are tender and creamy, checking after 1 hour and adding more water as necessary to keep beans submerged, 1–1 1/2 hours total.
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