Le Rustique Camembert, Fig and Basil Sourdough Toastie. Scrumptious toasted Le Rustique Camembert sandwich makes a great comforting supper.
Pungent warning: These pickles will be more pungent/stinky the longer you brine them. You can eat them the next day, but if you want them more flavorful and crispy, brine them longer which also makes them more pungent! Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special. I've tasted Vietnamese pickles from friends, family, restaurants and they're all different. Some are sweeter, tangier or saltier. Make them the way you want!
way cooler, visually stunning, decadent alternative to a buffet. Really, there’s no comparison! It’s casual dining at its finest; rich arrays of savoury, sweet, soft fresh fruit, crunchy crackers…
Thyme has an earthy quality that matches up beautifully with tart apricots in this honey-sweetened jam.
Les pissenlits tapissent les prés et les bords de route en ce moment. Alors pourquoi ne pas en profiter pour en faire de la gelée? C’est coloré et surtout le pissenlit a de nombreux bienfaits…
Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as ‘Pam the Jam’, and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and […]
Fig Honey & Paprika Preserve Recipe is a sweet chutney of sorts, made from stewed figs and honey. The interesting part of this recipe is the hint of paprika, that perfectly complements the sweet tones of figs and honey, with a touch of spice and smokiness. Homemade preserves are a great way to include fresh fruits into your diet, by preserving them over longer periods. It is also advisable to make preserves and jams of this kind at home, as store-bought bottled jam is loaded with sugar, preservatives and chemicals. You can serve this Fig Honey & Paprika Preserve as a spread over cookies, over toasted bread or even over a custard bowl. Did you know: Loaded with minerals, vitamins and fiber, figs are power-packed nutritious fruits. They’re excellent source for vitamin A, vitamin B1, vitamin B2, calcium, iron, phosphorus, manganese, sodium, potassium and chlorine.
Last year I had a glut of Feijoa's from our lovely tree. After preserving, making jam and all those industrious things I had little ones left over. Now I make Lemoncello a lot. It was from a class I did once with Ruth Pretty out at Michael le Richards house in Governors Bay. So I played around a bit and yes Feijoacello is fantastic!!! Straight on ice, or ice with dry lemonaide or if you want something really alcoholic then with a dry sparkling wine as a top up. In winter or in summer this gives you a heavenly taste of the feijoa season to come. To make Feijoacello - my recipe 300 - 500g feijoas Juice of 1 lemon 3 cups water 4 cups sugar 700ml Vodka ( I use 40% proof but you can use the cheap 20% only keep it in the fridge after making) Wash the feijoa's and if small cut in half, if larger cut into 3. Put all ingredients into a bowl and stir for the sugar to dissolve. Muddle the fejoa's (that is get a cup or rolling pin or something to give them a bit of a bash). This bruises the skin and releases more of that feijoa flavour. Cover in plastic wrap or put the bowl into a plastic bag and leave on the bench for 48 hours. Strain and put into sterilised containers. enjoy
Tomatoes and Onions are staple vegetables that every home cook keeps in their kitchen. Tomatoes and Onions provide the base ingredient for a gravy or even a chutney that can be whipped up in no time. Keeping that in mind, here is a simple Tomato and Onion dish that most of us make to go with Rotis or even eat along with hot rice. Tamatar Pyaz Ki Sabzi is a one pot dish that be prepared in a pressure cooker and in less than thirty minutes. Onions and tomatoes are cooked with basic spices and pressure cooked to form the gravy/chutney like texture. Serve the Tamatar Pyaz Ki Sabzi along with Aloo Bhindi Sabzi, Phulka, Gujarati Kadhi for a delicious Sunday lunch. If you like this recipe, here are a few more Sabzi recipes Rajasthani Kachri Phali Ki Sabzi Recipe Rajasthani Style Sukhe Gatte Capsicum Ki Sabzi Recipe Khatti Meethi Mirchi Ki Sabzi Recipe
Vous allez sans doute me trouver contradictoire, mais je dois vous avouer que j'adore la cuisine du petit-déjeuner et du brunch : brioche maison, confiture, céréales, œufs... C'est exactement tout ce que j'aime et pourtant... Je ne petit-déjeune pas! J'ai honte, je ne devrais même pas le dire car je sais pertinemment que c'est le [...]
Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as ‘Pam the Jam’, and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and […]
Voilà un vrai joli cadeau que vous pourrez mettre dans vos paniers de Noël, un cadeau qui demande du temps et de la patience... je sens que je vous perds là.... mais ne partez pas, quelques efforts vous permettront d'obtenir une confiture délicate,...
Découvrez les saveurs du cumin en poudre, une épice incontournable dans les cuisines du monde entier ! Ajoutez du cumin en poudre à vos plats préférés pour une explosion de saveurs exotiques et délicieuses.
Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as ‘Pam the Jam’, and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and […]
Encore une jolie fleur blanche parfumée, après le sureau, l’aspérule, et l’acacia. Chouette! Il faut en profiter car la floraison n’est pas très longue. Cela dit l’an dernie…
Osez l’originalité avec une confiture de baies d’aubépine et d’églantier. Découvrez une recette raffinée et goûteuse à base de fruits sauvages.
Le sureau noir est un petit arbre de nos campagnes particulièrement prodigue avec ses fruits, de petites baies noirâtres qui s’épanouissent en grappes au mois d’août. Voilà qui tombe bi…
Soft, creamy garlic confit is one of the most drool-worthy things you can whip up in the kitchen. Spread the soft cloves on some toasty bread, finish with a sprinkle of sea salt and revel in the bliss of garlic confit!
Vlierbessensiroop is weerstandsverhogend en ideaal als je verkouden bent. Met dit recept wordt het extra gezond door de toegevoegde kruiden.
La gelée d'ortie Une idée trouvez sur le lien ci-dessous, j'ai modifié leur recette pour la simplfier http://www.lesamisdelortie.fr/la-gelee-dortie-du-limousin/ Après une petite journée dans le jardin de ma fille, dans lequel il y a de belles orties...!...
Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as ‘Pam the Jam’, and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and […]
Until recently, few people were aware that the berries of autumn olive, Elaeagnus umbellata, are edible. But the secret is out. More and more are harvesting these tasty fruits for both sweet and sa…
How to feed your family healthy,delicious food & how to grow it. Recipes include vegetarian, paleo, gluten free, dairy free, vegan & seasonal.
This simple chokecherry jelly recipe comes together without storebought pectin for an easy wild foraged preserve. Chokecherry jam (or fruit butter) takes a bit more work, but it's another possible variation.
THIS WEEK'S SPECIALS FEATURED CATEGORIES BROWSE RECIPE INDEX → FRESH FROM THE KITCHEN BROWSE MORE of the latest recipes → THE BIGGEST HITS THE MAIN EVENT Browse MAIN COURSES → SCRUMPTIOUS SALADS Browse Scrumptious Salads
This recipe keeps staring at me when I open my Ball books so I add the cinnamon and vanilla to give them some additional flavor.
Orange Cranberry Chutney adds a bright flavor to curries and appetizers. Have fun with winter canning (or store in the refrigerator).
{ou toute grosse peine mérite salaire...} Une grande première pour moi que cette confiture de cynorhodons ! Malgré l'envie qui me taraudait depuis longtemps.La raison : j'appréhendais les heures de préparation pour éliminer les poils urticants des...
Une recette d'accompagnement proposée par soizic45
One of the reasons I love being an American is fresh, seasonal apple cider. I grew up in Michigan, where we take our apples seriously, and I don’t think there’s a single child in that …
This is a traditional Sindhi lemon pickle with ginger and green chillies. No oil or spices are used in this preparation. It is just preserved with salt and lemon juice. In Sindhi we call it. In Sindhi we call it "pani wari khatairn" , meaning "water pickle" as there is no oil or any spice added to it. You may use few spoons of vinegar too. Select the lemons with thin skin which take less time to mature. Pickles are usually made in Summer when we have good sunlight and the pickle jars are kept out for maturing. Ingredients: Lemons ... 8 -10 Green chillies .. few Ginger .......... 100 gms Lemon juice .... as needed to cover the pickle (I used juice of 6 lemons and few tbsps of vinegar) Salt ..... as needed. Method: 1. Wash the lemons well and wipe them dry with a kitchen towel. 2. Make slits in them and fill with salt. 3. Peel the ginger and cut into thin wedges. Cut the chillies into pieces or you can use them whole with a slit. 4. Take a sterilized jar and tip in the lemons, ginger and chillies. 5. Pour the lemon juice and vinegar (if adding any) to the level where they are well immersed in the liquid. 6. Place the jar in the sunlight until the pickle matures. It could take a few weeks. Give it a shake everyday before placing in the sunlight. Note: The pickle stays good for a long time but you can refrigerate it to avoid the fungus forming in it.
Doux comme un bonbon rose La petite fleur bien connue Un joli bain avant la cuisson ! Et la nature nous offre son plus joli rose !!!!! ENJOY ET POUR LA RECETTE, C'EST LA MÊME QUE POUR LE MIEL DE PISSENLIT (voir l'article) GUY Nicolas
Fermentation adds depth and complexity to the flavor of foods. A jar of fermented hot peppers makes a great base for flavorful sauces.
There's something for everyone in our generous Magic of Christmas Collection. We've added a Perfectly Matured Rich Fruit Cake and Twelve Month Matured Christmas Pudding for the traditionalists, plus Sparkling Caramels and a Chocolate Hazelnut and Mixed Nut Selection to satisfy any sweet tooth. For the pantry, there's Collection Select Farms British Honey, Festive Chutney and Biscuits for Cheese, plus a selection of Red and White wine and Prosecco to toast with. All these treats and more are presented in a reusable wicker basket.
A food blog in the UK featuring everyday recipes for the everyday family
This simple dill pickles recipe has just the right balance of tangy vinegar and aromatic dill to take your homemade gherkins to the next level.
I found this recipe on the BBC food website and they are gorgeous and well worth a try. I doubled the mixture and made 5 half litre preserving jars Bottom of Form Ingredients 900g /2lbs shallots or pickling onions, peeled 50g/2oz salt 1 large cinnamon stick 1 tbsp pickling spices 850ml/1½pints malt vinegar 300ml/½ pint balsamic vinegar 3 tbsp honey Preparation method For the pickled onions, place the peeled shallots into a bowl, add the salt and cover with water. Set aside for at least 24 hours. Tie the cinnamon and pickling spices in a large piece of muslin and place into a non-reactive saucepan with the malt vinegar. Bring the mixture to the boil, then remove from the heat and set aside to infuse, covered, for 12 hours. Stir in the balsamic vinegar and honey. Drain the onions and pack them into sterilised jars. Pour over enough of the vinegar mixture to cover the onions. Store the pickled onions in a cool, dark place for at least two weeks before eating. Top recipe tip For easier peeling, blanch the shallots for one minute first. Drain and set aside to cool slightly, then the skins will slip off easily. Overnight preparation time Less than 10 minutes cooking time Makes 900g/2lbs
