Fermented cucumbers

Please see  recipe

Homemade ketchup

                                                              Jamie`s ketchup recipe

Ingredients

• 1 large red onion, peeled and roughly chopped
• ½ bulb fennel, trimmed and roughly chopped
• 1 stick celery, trimmed and roughly chopped
• olive oil
• 1 thumb-sized piece fresh ginger, peeled and roughly chopped
• 2 cloves garlic, peeled and sliced
• ½ fresh red chilli, deseeded and chopped

1 bunch fresh basil, leaves picked, stalks chopped

1 tablespoon coriander seeds

2 cloves

1 teaspoon freshly ground black pepper

sea salt

1 kg yellow, orange or green tomatoes, chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes

200 ml red wine vinegar

70 g soft brown sugar

Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.

Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.

Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.

Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with steak and chips.

also  Przepis na domowy ketchup

How to Make Jun Tea — Nourished Kitchen

  My Jun scoby arrived !! Time to take action :)

 How to Make Jun Tea — Nourished Kitchen

Food art

Dehydrate-art

Harvest time

                                      Fractions, weight, science and home economics :) -all in one

Tepache : Recipe - GourmetSleuth- non alcoholic version

Tepache : Recipe - GourmetSleuth

Ingredients

• • 1 mature pineapple (around 3 pounds)
  • 12 cups (3 liters) of water ( I used 1 L)
  • 2 3/4 cups (600 grams ) of piloncillo or brown sugar, packed
  • 1 small stick of canela (about 3 inches) (cinnamon )
  • 3 cloves

additional info

Stocking up for Winter

   Dehydrated apples- lovely heirloom variety- cored, sliced, sprinkled with Ceylon cinnamon, off to dehydrator for a few hours

********
Suszone jablka z cynamonem ( usuniete gniazda nasienne, pokrojone w plasterki , posypane cynamonem Cejlonskim i do suszarki hop na pare godzin

apples and cinnamon

 One of many uses

pumpkin& baked apple pie in the jar ( with pecan crust)
 recipe/przepis

 here with roasted apple

pie jablkowo-dyniowy na pekanowym spodzie
dodatkowo pieczone jablko ( w piekarniku uprzednio, w calosci ( po usunieciu gniazda nasiennego )
 To tonkretne niezbyt slodkie wiec lekko oproszone cukrem kokosowym ( nierafinowany) i cynamonem cejlonskim
 Skorka zeszla sama po upieczeniu

Fermenting : Sauerkraut and gherkins

We believe we finally mastered the art of sauerkraut fermenting :)

 using approx  3 medium white cabbage heads* finely shredded along with 7 large carrots
( fine Julienne)  2 tbsps fine Himalayan salt.

 Optional : daikon radish, garlic, cucumber, fresh ginger, chilli

* pay attention to the type and variety as not all are suitable for fermenting

 Best looking for heirloom varieties:

January King i 'Winnigstädt' lub  'Winnigstedt' Brunswick , Copenhagen Market, Dannish Boldhead, Filderkraut,

 For red spicy cabbage:

2-3 cabbage heads

  daikon

5-7  carrots

3-4 cloves of garlic

fresh ginger

 Jalapeno or scotch bonnet chilli - to taste

 all ingredients finely shredded, seasonde with 2-3 tbsps fine Himalayan salt and well (massaged `must have enough own juice to cover the content- do not add water!!! )

 

 ready after 3-4 days

 Perfect source of probiotics, vitamin C

 Just remember not to overdo as raw cabbage ( including fermented ) is suppressing thyroid function..

When consuming raw cruciferous veg, especially remember about iodine in your diet

source: Healthy Home Economist

  W koncu rozpracowalismy proporcje na nasza idealna kapuste kiszona.

 Srednio raz w tygodniu przygotowujemy nowa porcje i schodzi w kilka dnia.

  Moj angielski maz awansowal do tytulu naszego osobistego mistrza ceremonii w tej dziedzinie.

 Oto wyprobowane proporcje



 na biala kapuste

3 glowki kapusty - powinny byc w miare swieze,  soczyste i idealnie odmiana nadajaca sie do kiszenia. Nie wszystkie niestety nadaja sie do tego celu. Niektore np maja za malo soku, glowka zbyt malo `zbita` czy maja zbyt ostry smak.

 Stare odmiany stosowne do kiszenia to January King i 'Winnigstädt' lub  'Winnigstedt' Brunswick , Copenhagen Market, Dannish Boldhead, Filderkraut,

 Kapuste drobno poszatkowac- im drobniej tym lepiej- nam najbardziej odpowiada najdrobniejsza opcja szatkowania na mandolinie

5-7 duzych marchewek  startych na  drobne julienne ( dodatek do mandoliny dobrze sie sprawdza )

 2-3 lyzki drobnej soli himalajskiej ( daje dwie na poczatek,  po ugnieceniu probuje i ew dosalam, nie lubimy przesolonej wiec ta opcja bezpieczniejsza np jesli roznica w gabarytach glowek, ilosci dodatkow)

 Opcjonalnie: rzodkiew japonska daikon, czosnek, ogorek, swiezy korzen imbiru, chilli ( najlepiej swieze ).

 Skladniki polaczyc, dobrze wymasowac do momentu puszczenia sokow w takich ilosciach by po przelozeniu do kamionki/sloika, pokrywaly one kapuste.

 Ugniesc dokladnie w naczyniu ( musi puscic spro soku wiec trzeba dobrze wymasowac, ok 5 minut ). Idealnie docisnac kamieniem ale wystarczy tez przykryc kawalkiem kazy i codziennie przemieszac troche ugniatajac dodatkowo.
Powinna byc w calosci pokryta sokiem

 Kapusta bedzie gotowa po ok 3 dniach.

 Czerwona kapusta kiszona na ostro

2-3 glowki kapusty

 1  rzodkiew japonska

3-5 duzych marchewek

2-3 lyzki drobnej soli himalajskiej

3-4 zabki czosnku posiekane

kawalek swiezego imbiru obrany i pokrojony  na cienkie plasterki ( wertykalnie )

kawalek chili/Jalapeno

 Kapuste poszatkowac drobno ( tylko liscie, wycinajac glaba )

Marchewke i rzodkiew w drobne julienne

dodac sol i wymasowac dokladnie min 5 minut

 Na koniec dodac reszte skladnikow ( mieszajac ostroznie albo w rekawiczkach zeby nie podraznic skory rak ( jesli uzywamy ostrego chili )

 Doskonale zrodlo probiotykow i witamin  zima.

 Warto jednak pamietac ze surowa kapusta ( i fermentowana rowniez ) zaburza prace tarczycy i w zw z tym nie przesadzac z iloscia a przy tym dbac o zawartosc jodu w diecie ( kelp, owoce morza, ryby,  ew suplementacja )
ew dodac troche wodorostow ( kelp np ) do kiszenia

 

Dehydrated Apples - preserved heirloom goodness

 We acquired some amazingly tasting heirloom apples and decided to preserve some for Winter.
 Soooo... here they are.  Cored, sliced and seasoned with  Ceylon cinnamon

Medlar cheese - grand finale!

Generally I  followed  this Victorian recipe by Theodore Garrett The Encyclopaedia of Practical Cookery (London 188) featured in    Historic Food

Put some Medlars into an earthernware jar, stand it in a saucepan with boiling water nearly to the top and keep it boiling gently over a slow fire. When the Medlars are quite soft, pass them through a fine hair sieve, and weigh the pulp, and for every pound allow one and a half breakfast cups of coarsely crushed loaf sugar and half a teaspoonful of allspice. Put all the ingredients together in the preserving pan, and stir them over the fire with a wooden spoon until thickly reduced, skimming occasionally. Turn the cheese into moulds, and keep them in a cold place. When ready to serve, turn the cheeses out of the moulds on to a dish.

From Theodore Garrett The Encyclopaedia of Practical Cookery (London 188)

 but I decided to use earthenware sloow cooker instead
and coconut blossom unrefined sugar ( reducing the amount a little)