Tag Archives: Summerrecipe

(New Post) How to make your own Strawberry Jam

I love this season…everything grows. The smell of flowers in the air. The Winter is long gone and the first fruits and veggies start to grow on the fields and  in your own garden. This is a short, a precious time of the year.

What if you had the chance to bring some of the summer smell into the Winter?! This warm..summerous taste of sweet and heavy fruits that brings back all your summer memories??

Well, you can and it is really, really simple! 🙂 Make your own jam or marmalade. Do I hear…oh noo, that’s too much work? Or maybe. D’uhhh that’s way too difficult??!

What if I tell you that it really IS simple and it doesn’t take more than at least 45 minutes until you have your own homemade tasty Jelly in hands?! 🙂

Come along. I’ll show you:)  But to get in the mood…we need a “soundtrack”

What fits better than this old Beatles song?:)  Strawberry Fields Forever

 

For your own homemade Jelly you only need, gelling sugar (canning sugar) and glasses to preserve them in. THATS IT!:D

Step 1.

Before we get started we need some fresh glasses to preserve our homemade Jelly later. Be sure you wash them out with boiling water before using them.

Step 2.

Wash the fruits and cut them into pieces. Be sure you weigh out the whole gram of  fruits you need. Be exact on that! On the pack of my gelling sugar it says 1000 g  fruits for  500g Sugar.  So the proportion is 2:1 So more fruits than sugar.

Step 3.

I like my jam with a smooth texture so I mix all the fruits with a hand- held blender, but if you like to have your jam with strawberry pieces leave them in pieces.

Step 4.

Bring the sugar and the fruits together and stir well so that you wont have any globs. I use to add a bit of Vanilla extract to the strawberry sugar mass to give the Jam a bit of a richer flavour but that’s just me. You don’t need to do that.

Step 5.

Put your Strawberry-Sugar- Mix into a large pot and heat it on a middle temperature so it’s slowly going to boil. Be sure you keep stiring all the time.

Step 6.

If you see lots of bubbles rising and its boiling fast you take a look at your clock. The mass needs to boil exact 3 minutes on high temperatures while you stir all the time so that it wont get burned.

Step 7.

Pour your strawberry sugar Mix into your glasses but leave a bit of space above. Close with the lid.

Step 8.

This is something my Grandma told me. After you closed the filled glass turn it over. So that the glass stands on the lid. Leave it like this for a few hours. It helps the preservation but don’t ask me how…:D I just do as she told me and none of my jams went rotten in all the years that I make my own Jelly.:)

Step 9.

I know you are curious to try your own homemade jelly but leave it for a few days (3-4) so that the conservation is compleated after trying it for the first time.

Step 10.

My congrats if you followed me all to the end you will have your own homemade Jelly in hands. 🙂 Its going to put a smile on your face every time you eat it. See, it wasnt that complicated. 🙂 I knew you would do it!

So ENJOY and keep in mind that you have made your own product now. It’s all organic and you know exactly whats in it. Different from the Jam you buy in the Store. That is something that is important for me and this knowledge adds a little bonus to making your own Jam, I find.

 

Love*Linn*

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(New Post) May Recipe Share

Wow, the time flies and May is almost at its end. It was a lovely month with really great and warm weather. Actually too warm for the season with no rain. Poor Farmers, I hope the plants are going to make it and wont be too expensive because of this dry period. I for myself really enjoyed this warm weather.

This month I tried again three new recipes: Low Fat Cheat’s Cheesecake, Chickpea, tomato&spinach curry and

Starting with the first recipe. I got this from the wonderful Cate   Thank you very much for that!:)

Low Fat Cheat’s Cheesecake

This recipe is so easy, no cooking, no baking and only has 3g of fat!
Enough for 4 servings

85g of low-fat biscuits – I use oatmeal biscuits and add a dab of ginger or cinnamon depending on what I fancy.
200g of extra-light soft cheese
200g of 0% fat Greek Yoghurt
4 tbsp of caster sugar
Few drops of vanilla extract
2 tbsp of strawberry or raspberry jam
100g of strawberries or raspberries

1. Put the biscuits in a plastic bag and smash them up with a rolling-pin. Don’t worry if that there are chunks left in it, it adds texture. Divide the crumbs into 4 glasses/bowls.

2. Add the soft cheese, Greek yoghurt, sugar & vanilla into a bowl and beat them together until you have a smooth creamy mixture. Spoon this over the crumbs and at this point you can put them in the fridge and finish them off when you are ready to serve them.

3. Stir the jam in a bowl to loose it up. Chop up the fruit and gently mix them into the jam. Add the mixture to the top of the cheesecake.

They are now ready to eat! Enjoy!! It tasted super fresh and yummy and is a perfect dessert on a warm spring or summer day!:)

The second recipe is from BBC Good Food (<- click here for a picture and more information)

Chickpea, Tomato and Spinach Curry

Ingridients

  • 1 onion , chopped
  • 2 garlic cloves , chopped
  • 3cm/1¼ in piece ginger , grated
  • 6 ripe tomatoes
  • ½ tbsp oil
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • pinch chilli flakes
  • 1 tsp yeast extract (we used Marmite)
  • 4 tbsp red lentils
  • 6 tbsp coconut cream
  • 1 head of broccoli , broken into small florets
  • 400g can chickpeas , drained
  • 100g bag baby spinach leaves
  • 1 lemon , halved
  • 1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews

Method

  1. Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
  2. Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

I took fresh Spinach and Broccoli but you can use frozen ones too. Remember that you have to blanch them before you add them to the spices!

I loved that easy, healthy and vegan Dinner. It tasted so great with all its flavours and you def. don’t need any siders as the Chickpeas and Lentils fill the part.

My third recipe this month has also Cream Cheese in it. I have to say that I really love that taste of it. Whether on a slice of break or in a Cake, Bars or as a Frosting on Cupcakes.

Cookies and Cream Cheesecake Bars

Ingredients

  • 1 pound Oreo Cookies
  • 4 Tablespoons Unsalted Butter, melted
  • 24 ounces, weight Cream Cheese, At Room Temperature
  • ¾ cups Granulated Sugar
  • ¾ cups Sour Cream At Room Temperature
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Salt
  • 3 whole Large Eggs, At Room Temperature

Method
1. Preheat oven to 325°F (162 °C). Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).

2. Make the crust: place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.

3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.

4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight.)

5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.

Yield: 24 bars

Cooking Tips:
These work best served on flattened out cupcake papers with a fork stuck on top.

I have seen the recipe on Tasty Kitchen  If you love to cook and bake that’s def YOUR side. Go and check it!!:)
That is it for this month. Stay tuned for another recipe share in JUNE!!:)
Love*Linn*
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