Tomato Gazpacho with Roasted Pepper, Cucumber and Avocado | Williams-Sonoma Taste:
'via Blog this'
Read the book and then get cooking. Food. Recipe.
Thursday, 31 July 2014
Tuesday, 29 July 2014
Gooseberry Orange Jam. Gooseberry Jam With Carrot.
Gooseberry Orange Jam | From A Cabin Up North:
800 gr Gooseberries
Juice & Zest of 2 oranges
400 gr Sugar
Canning Jars
How to:
1. Wash the gooseberries, remove stems and crowns and heat.
Add the orange juice and zest and boil.
Add sugar. Stir with a wooden spoon.
Get it up to a rolling boil for about 20 minutes.
So...without water but little sugar stored in the refrigerator or eat immediately!
--------
recipe-2
Red Gooseberry and Orange Jam
800 gr ripe red gooseberries
400 gr orange
170 gr raisins
400 gr sugar
Top and tail the gooseberries. Put them in a pot with the thinly pared and
finely shredded orange peel and the chopped pulp. Cook the fruit until
nearly tender; add the raisins and the sugar, and boil - not too fast - for
15 minutes or longer (or until the setting point is reached.) Pot and
seal while still hot.
This jam is nicest made with ripe red gooseberries, but yellow ones can be
used if they are not too ripe.
----------
Gooseberry Jam With Carrot
500 grams of nice & crisp organic carrots, peeled & coarsely grated
500 grams of red gooseberries, topped & tailed
300 grams of sugar
Put grated carrots and cleaned gooseberries in a large saucepan and add a tiny drop of water (couple of spoonfuls will do). Bring slowly to the boil, releasing juices from carrots and gooseberries, and simmer on a low heat for 30 minutes. Stir regularly to avoid sticking.
Add sugar, simmer for another 15 minutes.
Let stand, covered, for 24 hours.* Bring to the boil again, simmer for 5-10 minutes and then pour into hot sterilised jars.
Keep in a cool place.
Yields 2-3 small jars.
* You can also pour the jam into jars straight away. I find the jam sets slightly better (thicker) when you let it stand and then reheat.
'via Blog this'Juice & Zest of 2 oranges
400 gr Sugar
Canning Jars
How to:
1. Wash the gooseberries, remove stems and crowns and heat.
Add the orange juice and zest and boil.
Add sugar. Stir with a wooden spoon.
Get it up to a rolling boil for about 20 minutes.
So...without water but little sugar stored in the refrigerator or eat immediately!
--------
recipe-2
Red Gooseberry and Orange Jam
800 gr ripe red gooseberries
400 gr orange
170 gr raisins
400 gr sugar
Top and tail the gooseberries. Put them in a pot with the thinly pared and
finely shredded orange peel and the chopped pulp. Cook the fruit until
nearly tender; add the raisins and the sugar, and boil - not too fast - for
15 minutes or longer (or until the setting point is reached.) Pot and
seal while still hot.
This jam is nicest made with ripe red gooseberries, but yellow ones can be
used if they are not too ripe.
----------
Gooseberry Jam With Carrot
500 grams of red gooseberries, topped & tailed
300 grams of sugar
Put grated carrots and cleaned gooseberries in a large saucepan and add a tiny drop of water (couple of spoonfuls will do). Bring slowly to the boil, releasing juices from carrots and gooseberries, and simmer on a low heat for 30 minutes. Stir regularly to avoid sticking.
Add sugar, simmer for another 15 minutes.
Let stand, covered, for 24 hours.* Bring to the boil again, simmer for 5-10 minutes and then pour into hot sterilised jars.
Keep in a cool place.
Yields 2-3 small jars.
* You can also pour the jam into jars straight away. I find the jam sets slightly better (thicker) when you let it stand and then reheat.
Strawberry and gooseberry jam.
River Cottage - River Cottage Community Recipes:
Strawberry and gooseberry jam
Makes 5-6 x 340g jars
Ingredients
150-200g gooseberries, topped and tailed
1kg strawberries, hulled, large ones halved
750-1kg jam sugar with added pectin (the more sugar you use, the firmer the set of the jam)
15-20g unsalted butter (optional)
unsalted butter, jam sugar, Gooseberries, Strawberries
Directions
Put the gooseberries in a saucepan with 100ml water.
Place on a low heat and cook gently until the gooseberries are tender but still holding their shape.
This should take 6-7 minutes, depending on their size and maturity. Meanwhile, place the strawberries in a roomy, heavy-based pan or a preserving pan.
The fruit should be no more than a third of the way up the pan to allow for a rapid rise when a rolling boil is reached.
When the gooseberries are cooked, add to the strawberries. Put the preserving pan on a gentle heat and add the sugar.
Heat gently, stirring, until the sugar has fully dissolved. Then increase the heat and bring the pan to a full rolling boil (i.e. when the surface is covered with a mass of foamy bubbles). Boil for 8-9 minutes, without stirring too much, until setting point is reached.
To check for setting point, drop a little jam onto a cold saucer, allow to cool for a minute then push gently with your fingertip. If the jam crinkles, setting point has been reached.
Remove the jam from the heat and, if the surface is scummy, add a knob of butter and keep stirring until the scum has dissolved.
Pot into warm, sterilised jars and seal immediately.
Label when cold.
Unopened and stored in a cool, dry place, the jam will keep for up to a year. Once opened, keep in the fridge or a cool larder and use within a few weeks.
----------------
Alice’s Gooseberry Jam recipe is from the earliest collection of celebrity recipes I know; “Celebrated Actor Folks’ Cookeries: A Collection Of The Favorite Foods of Famous Players” from 1916. Here it is:
Stew fruit in a kettle of water, press through coarse sieve, return to kettle and add three-quarters of a pound of sugar to each pound of fruit, after it is pulped. Boil three-quarters of an hour and pour into jars and seal carefully.
'via Blog this'
Strawberry and gooseberry jam
Makes 5-6 x 340g jars
Ingredients
150-200g gooseberries, topped and tailed
1kg strawberries, hulled, large ones halved
750-1kg jam sugar with added pectin (the more sugar you use, the firmer the set of the jam)
15-20g unsalted butter (optional)
unsalted butter, jam sugar, Gooseberries, Strawberries
Directions
Put the gooseberries in a saucepan with 100ml water.
Place on a low heat and cook gently until the gooseberries are tender but still holding their shape.
This should take 6-7 minutes, depending on their size and maturity. Meanwhile, place the strawberries in a roomy, heavy-based pan or a preserving pan.
The fruit should be no more than a third of the way up the pan to allow for a rapid rise when a rolling boil is reached.
When the gooseberries are cooked, add to the strawberries. Put the preserving pan on a gentle heat and add the sugar.
Heat gently, stirring, until the sugar has fully dissolved. Then increase the heat and bring the pan to a full rolling boil (i.e. when the surface is covered with a mass of foamy bubbles). Boil for 8-9 minutes, without stirring too much, until setting point is reached.
To check for setting point, drop a little jam onto a cold saucer, allow to cool for a minute then push gently with your fingertip. If the jam crinkles, setting point has been reached.
Remove the jam from the heat and, if the surface is scummy, add a knob of butter and keep stirring until the scum has dissolved.
Pot into warm, sterilised jars and seal immediately.
Label when cold.
Unopened and stored in a cool, dry place, the jam will keep for up to a year. Once opened, keep in the fridge or a cool larder and use within a few weeks.
----------------
Alice’s Gooseberry Jam recipe is from the earliest collection of celebrity recipes I know; “Celebrated Actor Folks’ Cookeries: A Collection Of The Favorite Foods of Famous Players” from 1916. Here it is:
Stew fruit in a kettle of water, press through coarse sieve, return to kettle and add three-quarters of a pound of sugar to each pound of fruit, after it is pulped. Boil three-quarters of an hour and pour into jars and seal carefully.
'via Blog this'
Monday, 28 July 2014
Thursday, 24 July 2014
Pickling Tips.
Expert Pickling Tips: Karen Solomon of Jam It, Pickle It, Cure it | Williams-Sonoma Taste:
Start simple, with perfect produce. “I’m always experimenting and coming up with new flavors, but the things I come back to again and again are the simplest: kosher dills, sauerkraut, and strawberry and blueberry jam.” Never pickle with produce of quality that you wouldn’t eat out of hand.
Pickle all year long. In the summer, Karen loves pickling cucumbers, green tomatoes and peppers, but her favorite pickles actually start with wintry ingredients, like cauliflower, cabbage and daikon radishes. “I love that they’re easy and seasonally unsensitive.”
Really scrub or trim your cucumbers to avoid mushy pickles. The blossom end of small pickling cukes contains an enzyme that will make your vegetables soften in the brine. Use a green kitchen scrubber to remove any trace of the tip, and snip away the stem. Also, don’t cook them! “If you boil cucumbers they will get soft and won’t stay crisp,” says Karen. “Quick, refrigerator pickles are a great way to go — they’re likely to be a lot crisper because they haven’t had heat on them.”
Go small batch. People used to put up fruits and vegetables by the bushel to take advantage of the season’s produce, which could be sitting on a shelf for a year. These days, we preserve for flavor and pleasure, not out of necessity. That means you can work with just a few jars at a time and do away with the canning and process altogether, if you like.
Don’t waste money on great vinegar. Inexpensive apple cider vinegar, red and white wine vinegar,and very inexpensive distilled white vinegar work wonderfully.
Yes, you can pickle fruits! Karen loves pickling grapes and cherries. Her advice: Use less vinegar when pickling fruits than vegetables, and use a lighter one, such as apple cider vinegar. A sweeter brine brings out the best flavor in the fruit. Firmer fruits like grapes and pineapple will hold up well, as well as underripe green fruits, while soft, ripe berries won’t last as long. See Karen’s recipe for green strawberry salsa here.
Use a bit of turmeric when pickling cauliflower. A half-teaspoon or so of ground turmeric mixed into the brine per pint jar will turn the vegetable a lovely yellow and help disguise discoloration.
Toast spices before adding them to a brine to really bring out their flavor. This is particularly important with Indian spices like coriander seed, whole fenugreek, and cumin seed, but also with chile flakes and peppercorns.
Don’t forget about citrus. A great pickle needs acid, but it needn’t all come from a vinegar bottle. Lemon juice and lime juice are astringent enough for quick pickles. Consider adding thinly sliced citrus rounds to beets, asparagus, green beans, carrots, berries, stone fruit or other vegetables and fruits.
Experiment. Classic spices are dill seed, celery seed, yellow and brown mustard seeds, garlic, bay leaves and whole black peppercorns. Consider also fresh ginger, green onion, shallots, dried chile peppers, fresh and dried herbs, Sichuan peppercorns, star anise and cinnamon sticks. “I’m a big fan of garlic, and I like caraway seed in my fermented pickles,” says Karen. “And I always need salt.”
Enjoy your handiwork! Besides putting homemade pickles on sandwiches, Karen recommends chopping them and adding them to potato salad, or sprinkling them on top of a green salad. She also adds them to Asian rice bowls, pan sauces, stir-frys, soups and savory pancakes.
Related Recipes
- Spicy Dilly Beans Recipe | Serious Eats:
'via Blog this'
Start simple, with perfect produce. “I’m always experimenting and coming up with new flavors, but the things I come back to again and again are the simplest: kosher dills, sauerkraut, and strawberry and blueberry jam.” Never pickle with produce of quality that you wouldn’t eat out of hand.
Pickle all year long. In the summer, Karen loves pickling cucumbers, green tomatoes and peppers, but her favorite pickles actually start with wintry ingredients, like cauliflower, cabbage and daikon radishes. “I love that they’re easy and seasonally unsensitive.”
Really scrub or trim your cucumbers to avoid mushy pickles. The blossom end of small pickling cukes contains an enzyme that will make your vegetables soften in the brine. Use a green kitchen scrubber to remove any trace of the tip, and snip away the stem. Also, don’t cook them! “If you boil cucumbers they will get soft and won’t stay crisp,” says Karen. “Quick, refrigerator pickles are a great way to go — they’re likely to be a lot crisper because they haven’t had heat on them.”
Go small batch. People used to put up fruits and vegetables by the bushel to take advantage of the season’s produce, which could be sitting on a shelf for a year. These days, we preserve for flavor and pleasure, not out of necessity. That means you can work with just a few jars at a time and do away with the canning and process altogether, if you like.
Don’t waste money on great vinegar. Inexpensive apple cider vinegar, red and white wine vinegar,and very inexpensive distilled white vinegar work wonderfully.
Yes, you can pickle fruits! Karen loves pickling grapes and cherries. Her advice: Use less vinegar when pickling fruits than vegetables, and use a lighter one, such as apple cider vinegar. A sweeter brine brings out the best flavor in the fruit. Firmer fruits like grapes and pineapple will hold up well, as well as underripe green fruits, while soft, ripe berries won’t last as long. See Karen’s recipe for green strawberry salsa here.
Use a bit of turmeric when pickling cauliflower. A half-teaspoon or so of ground turmeric mixed into the brine per pint jar will turn the vegetable a lovely yellow and help disguise discoloration.
Toast spices before adding them to a brine to really bring out their flavor. This is particularly important with Indian spices like coriander seed, whole fenugreek, and cumin seed, but also with chile flakes and peppercorns.
Don’t forget about citrus. A great pickle needs acid, but it needn’t all come from a vinegar bottle. Lemon juice and lime juice are astringent enough for quick pickles. Consider adding thinly sliced citrus rounds to beets, asparagus, green beans, carrots, berries, stone fruit or other vegetables and fruits.
Experiment. Classic spices are dill seed, celery seed, yellow and brown mustard seeds, garlic, bay leaves and whole black peppercorns. Consider also fresh ginger, green onion, shallots, dried chile peppers, fresh and dried herbs, Sichuan peppercorns, star anise and cinnamon sticks. “I’m a big fan of garlic, and I like caraway seed in my fermented pickles,” says Karen. “And I always need salt.”
Enjoy your handiwork! Besides putting homemade pickles on sandwiches, Karen recommends chopping them and adding them to potato salad, or sprinkling them on top of a green salad. She also adds them to Asian rice bowls, pan sauces, stir-frys, soups and savory pancakes.
Related Recipes
- Spicy Dilly Beans Recipe | Serious Eats:
'via Blog this'
Кабачковая икра. Суповые заправки.
Время жить и любить - Рецептики.:
Кабачковая икра.
Икра очень простая, получается почти как советская из детства, всем очень нравится.
3 кг кабачков,
0.5 кг лука,
0.5 кг моркови,
слегка обжарить на подсолнечном масле.
Добавляем
0.2 кг томатного соуса,
1 ст.л. соли,
0.5 стакана сахара,
уксуса немножко,
разбиваем блендером,
варим еще мин 20 до готовности (цвет меняется, это видно все),
закатываем.
Суповые заправки.
Суповые заправки на самом деле были изначально салатами.
Это еще проще. Все, что есть под рукой, режу на бернеровской терке (очень быстро получается).
"Все" - это действительно все, что есть под рукой, что назрело к данному моменту.
Кабачки, огурцы, помидоры, фасоль, сельдерей, капуста, лук, морковь, перцы - в общем, каждая порция получается разной, и поэтому зимой супы не повторяются, и не надоедают.
Подсаливаешь, подперчиваешь, добавляешь подсолнечного масла, обжариваешь-подтушиваешь.
Если капуста с фасолью, то их подольше надо, их первыми.
Морковь тоже размягчиться должна.
Кабачки, огурцы - в последнюю очередь,
помидоры - тоже в последнюю, они кислые, после них уже размягчаться ничего не будет.
Специи - что есть, - укроп, петрушка, перец черный, в общем - фантазия из подручного материала.
Потушили - и в стерильные банки. Очень удобны банки на 0.7 - это как раз порция на суп.
Потом уже сам суп готовится элементарно - варится бульон, добавляется картошка, если надо.
Когда все сварилось, переворачиваю туда открытую банку с заправкой - и суп готов.
Я даже не заморачиваюсь с выбором банки - если попалась с огурцами, то получается рассольник, если с капустой - то а ля щи, если другой - просто суп без названия. :о))) Ну такой я вот кулинар.
Как приправа ко вторым блюдам тоже можно использовать такие закрутки, но у меня вот так больше - именно в суп 'via Blog this'
Кабачковая икра.
Икра очень простая, получается почти как советская из детства, всем очень нравится.
3 кг кабачков,
0.5 кг лука,
0.5 кг моркови,
слегка обжарить на подсолнечном масле.
Добавляем
0.2 кг томатного соуса,
1 ст.л. соли,
0.5 стакана сахара,
уксуса немножко,
разбиваем блендером,
варим еще мин 20 до готовности (цвет меняется, это видно все),
закатываем.
Суповые заправки.
Суповые заправки на самом деле были изначально салатами.
Это еще проще. Все, что есть под рукой, режу на бернеровской терке (очень быстро получается).
"Все" - это действительно все, что есть под рукой, что назрело к данному моменту.
Кабачки, огурцы, помидоры, фасоль, сельдерей, капуста, лук, морковь, перцы - в общем, каждая порция получается разной, и поэтому зимой супы не повторяются, и не надоедают.
Подсаливаешь, подперчиваешь, добавляешь подсолнечного масла, обжариваешь-подтушиваешь.
Если капуста с фасолью, то их подольше надо, их первыми.
Морковь тоже размягчиться должна.
Кабачки, огурцы - в последнюю очередь,
помидоры - тоже в последнюю, они кислые, после них уже размягчаться ничего не будет.
Специи - что есть, - укроп, петрушка, перец черный, в общем - фантазия из подручного материала.
Потушили - и в стерильные банки. Очень удобны банки на 0.7 - это как раз порция на суп.
Потом уже сам суп готовится элементарно - варится бульон, добавляется картошка, если надо.
Когда все сварилось, переворачиваю туда открытую банку с заправкой - и суп готов.
Я даже не заморачиваюсь с выбором банки - если попалась с огурцами, то получается рассольник, если с капустой - то а ля щи, если другой - просто суп без названия. :о))) Ну такой я вот кулинар.
Как приправа ко вторым блюдам тоже можно использовать такие закрутки, но у меня вот так больше - именно в суп 'via Blog this'
Monday, 21 July 2014
Coconut pancakes with mango and passion fruit curd.
By Michel Roux Jr.
Ingredients
For the pancakes
125g/4½ plain flour
15g/½oz caster sugar
pinch of salt
4 medium free-range eggs
350ml/12fl oz full-fat milk
2 tbsp desiccated coconut, toasted
butter, for frying
For the curd
8 large free-range egg yolks
120g/4½oz caster sugar
160ml/5½fl oz mango juice
110ml/3½fl oz passion fruit juice
250g/9oz unsalted butter
To serve
fresh pineapple, thinly sliced
fresh mint, leaves picked
dusting of icing sugar
Preparation method
- For the pancakes, combine the flour, sugar and salt together, then mix in the eggs with a whisk. Add the milk gradually to avoid any lumps, then stir in the toasted coconut. Leave to rest while you make the curd.
- To make the curd, whisk the eggs, sugar, mango and passion fruit juices together in a saucepan. Place over a medium heat and stir continuously until the mixture thickens - do not boil. Whisk in the butter, cut into small pieces. Cover and leave to cool.
- To cook the pancakes, add a smear of melted butter to a non-stick pan and ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake.
- To assemble, spread each pancake with the fruit curd and then roll up into cigars. Serve with fresh pineapple, mint leaves and a dusting of icing sugar.
Ingredients
For the pancakes
125g/4½ plain flour
15g/½oz caster sugar
pinch of salt
4 medium free-range eggs
350ml/12fl oz full-fat milk
2 tbsp desiccated coconut, toasted
butter, for frying
For the curd
8 large free-range egg yolks
120g/4½oz caster sugar
160ml/5½fl oz mango juice
110ml/3½fl oz passion fruit juice
250g/9oz unsalted butter
To serve
fresh pineapple, thinly sliced
fresh mint, leaves picked
dusting of icing sugar
Preparation method
- For the pancakes, combine the flour, sugar and salt together, then mix in the eggs with a whisk. Add the milk gradually to avoid any lumps, then stir in the toasted coconut. Leave to rest while you make the curd.
- To make the curd, whisk the eggs, sugar, mango and passion fruit juices together in a saucepan. Place over a medium heat and stir continuously until the mixture thickens - do not boil. Whisk in the butter, cut into small pieces. Cover and leave to cool.
- To cook the pancakes, add a smear of melted butter to a non-stick pan and ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake.
- To assemble, spread each pancake with the fruit curd and then roll up into cigars. Serve with fresh pineapple, mint leaves and a dusting of icing sugar.
Quick orange and lemon chicken with perfect steamed rice.
BBC - Food - Recipes : Quick orange and lemon chicken with perfect steamed rice and stir-fried Chinese greens:
Quick orange and lemon chicken with perfect steamed rice and stir-fried Chinese greens.
By Ken Hom From Food & Drink
preparation time - less than 30 mins
cooking time - 10 to 30 mins
Orange and lemon zest give a zingy flavour to this chicken stir fry, served with garlicky Chinese greens and rice.
Serves 4
Quick orange and lemon chicken with perfect steamed rice and stir-fried Chinese greens.
By Ken Hom From Food & Drink
preparation time - less than 30 mins
cooking time - 10 to 30 mins
Orange and lemon zest give a zingy flavour to this chicken stir fry, served with garlicky Chinese greens and rice.
Serves 4
Помидоры на зиму.
Кухня турецких тетушек - Мамины помидоры на зиму:
На 1 банку 3-х литровую:
* Помидоры - примерно 2,5 кг.
* черный перец горошком - 10 шт.
* душистый перец - 3-5 шт. (зависит от величины)
* гвоздика - 3-5 шт.
* смородина - 5 листиков
* укроп - 2 веточки с большими зонтиками и лучше созревшими семечками
* чеснок - 3-4зубчика
* вишня или дубовые листья - 10 листиков
* хрен - листья - 1 крупный - не обязательно
К этому набору трав можно добавить эстрагон, или чабер, или базилик
* 2,5 ст.л. сахара
* 1,5 ст.л крупной соли (без верха)
* на кончике ножа лимонную кислоту
Разобрать, помыть и положить на чистое полотенце помидоры, накрыть сверху другим полотенцем, чтобы они обсохли.
Помыть зелень и так же разложить на чистое полотенце, накрыв сверху вторым.
Почистить и помыть чеснок.
Банки и крышки простерилизовать.
В большой кастрюле вскипятить воду.
Разложить по банкам травы, пряности, чеснок и помидоры. Желательно чтобы получилось 3 слоя трав. На дне, посередине и у края банки.
Залить кипятком банки с помидорами, до самого верха, пусть вода даже немного прольется через край - 1-я заливка.
Дать банкам постоять примерно 10 мин.
Одеть специальную крышку с дырочками и носиком на банку и слить из нее воду в кастрюлю. И так с каждой банки. Поставить кастрюлю на огонь, растворить в воде сахар и соль, столько сколько нужно на каждую банку.
Вскипятить рассол.
Сверху в каждую банку положить лимонную кислоту на кончике ножа.
Залить каждую банку горячим рассолом- 2я заливка, закрыть крышкой , закатать и перевернуть вниз головой.
Когда банки остынут, убрать их на постоянное место хранения.
'via Blog this'
Sunday, 20 July 2014
From vegetable patch.
Matthew Fort: Too much of a good thing? | Life and style | The Guardian:
From vegetable patch.
- Coarse french bean soup with potato and chorizo
- Stuffed supersized courgettes
- Cucumber and french bean salad with gari
All recipes serve four.
From vegetable patch.
- Coarse french bean soup with potato and chorizo
- Stuffed supersized courgettes
- Cucumber and french bean salad with gari
All recipes serve four.
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