Sea Buck thorn berries Harvest & Preserves
Sea Buckthorn Berries Harvest & Preserves Ingredients Cooking Instructions Jump to Recipe September was a busy time for us in preparing for the winter planting after the summer holiday break and harvest season of Fall Garden . Sea buck thorn berries was one of the first on the list of September harvests in addition to some butternut squash and the remaining summer vegetables. As a result of the good harvest we had, I had to find a quick way to preserve them. Due to lack of time we decided to make them into jams. I will get to that in the second half of this blog post. Table of Contents What are Sea Buckthorn Berries? These berries are also called as Sandthorn or Sallowthorn. The German word is Sanddorn. These common shrubs have dense and stiff branches and are very thorny. The leaves on these shrubs are a distinct pale silvery-green color. “The buckthorn berry plants are dioecious with separate male and female plants. The males produce brownish flowers which produce wind distributed pollen to the female plants. The female plants as a result of the pollination produce orange berries which are oval and are about 6 -9 mm in diameter. The sea buck thorn berries are soft, juicy and rich in oils.” More information about the sea buckthorn berries and shrubs can be found in https://en.wikipedia.org/wiki/Hippophae Harvesting TipsFor harvesting the berries you will need a good pair of thick gardening gloves as the branches are laden with thick and sharp thorns and a good pair of very sharp shrub cutter. Cut the branches with the berries. Then carefully pick the berries from the branches for use. Uses of Sandthorn BerriesThese berries are made into jams, teas, liquors and cosmetics. I have personally bought hand creams, and body lotions made out of sandthorn berries. Because I had very little time to try out other ways to preserve these berries, I choose to go for the easiest and fool proof option. I made a jam out of it. The jam would make an ideal Christmas present since I love giving gifts made personally by me. Check out also my post on Top 10 Sea Buckthorn Recipes. How to make Sea Buckthorn Berry Jam? Ingredients List 1000g of Buckthorn berries 500g of pectin sugar 75 ml of water. Clean sterilized glass jars Cooking Instructions Add the water to the berries and cook the berries till soft and the skin starts to crack. Mash the berries using a sieve or a food mill. You can also use the puree attachment of your mixer. Add the sugar to the fruit puree and cook it down to thicken the jelly. This takes about 20 min. To test if its ready for bottling , drop a few drops on to a plate and tilt it. If the jelly is still flowing when the plate is tilted, therefore its not yet ready for the bottling process. Repeat this process till the jelly stops flowing and fill into sterilized jars immediately. Close the lids tightly. Watch the Video Recipe Card Sea Buckthorn Berries Jam Servings 50 servingsPrep time 60 minutesCooking time 20 minutes Ingredients 1000g of Buckthorn berries 500g of pectin sugar 75ml of water Clean sterilized glass jars Directions Add the water to the berries and cook the berries till soft and the skin starts to crack. Mash the berries using a sieve or a food mill. You can also use the puree attachment of your mixer. Add the sugar to the fruit puree and cook it down to thicken the jelly. This takes about 20 min. To test if its ready for bottling , drop a few drops on to a plate and tilt it. If the jelly is still flowing when the plate is tilted, therefore its not yet ready for the bottling process. Repeat this process till the jelly stops flowing and fill into sterilized jars immediately. Close the lids tightly. Frequently Asked Questions Accordion Tab Title 1 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 2 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 3 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Leave a ReplyPlease enable JavaScript in your browser to complete this form.Name *Email *Website / URLMessageCheckboxes Yes, add me to your mailing list. Submit Popular Recipes Subscribe Signup for our NewsletterUnlock a world of flavor, creativity, and green living. Subscribe for exclusive recipes, DIY tutorials, and gardening advice.Please enable JavaScript in your browser to complete this form.Name *Email * Submit Popular Recipes
3 Ways to Preserve Tomatoes
3 Ways to Preserve Tomatoes Ingredients Cooking Instructions Jump to Recipe Tomatoes in ripening from the summer heat and sunlight are the sweetest and best. Enjoy your summer harvest longer using these 3 ways to preserve tomatoes. We had a really good harvest of tomatoes from our Organic vegetable harvest this year because of the green house and a really warm summer so far. We cannot use them all up so quickly at once due to the sheer volume of our produce. Even as I am writing about the star of our produce this year they are growing and ripening on the plants. They taste the best in summer and when you grow them yourself you have a better control on when best to harvest them. Its good to let them ripen a little on the plants itself before harvesting them. This way they taste the best and sweet too. I had to find different ways of preserving summer tomatoes to make it last longer till the next season. There are other ways to do it too. I am writing about the 3 easy ways to preserve summer tomatoes at home easily. You can look up in this site for more information. https://anrcatalog.ucanr.edu/pdf/8116.pdf Table of Contents Ingredients List Tomatoes Instructions 1. FreezeThis was a trick my aunt used to do. Pick good tomatoes which are ripe yet firm. Wash and dry them and pack it into Ziploc bags.These tomatoes are good for soups but cannot be used for salads. I still have a couple of frozen tomatoes from last year in my freezer. I used them up for small soups till now.This is probably not effective if you have constant power cuts and not enough freezer space. Hence the 2nd method is probably for you. 2. CanningThis is an age old way of preserving any fresh produce to make it last longer. There are many advantages to canning your fresh produce. By canning you can make your produce last throughout the year till the next season. Before the advent of globalization and refrigeration this was the way most people ate a variety of foods especially in colder climates. For a one time investment you can reuse the jars and avoid wastes and thereby save costs.https://www.ehow.com/list_7286825_advantages-canning-food_.html Method for canning summer tomatoes Boil a big pot of water and drop the tomatoes gently into it. This process is called Blanching which helps to peel the skin of the tomatoes easily. While the tomatoes are cooking sterilize the glass jars. I used up cycled glass jars from previous sauces and condiments. These jars had already undergone a dishwasher cycle and I heated them in the oven at 100 deg. centigrade hot air. Sterilize the lids separately in hot water in a separate pot. Dry the lids thoroughly without any trace of moisture. Cook the tomatoes till it softens and the skin starts peeling off. Transfer them into a food mill and puree them. The food mill is useful for de -seeding and peeling the tomatoes and can used for other fruits and vegetables. Boil and thicken the tomato puree for about 30 minutes before transferring them into sterilized jars. Watch the Video Recipe Card Pin Print 3 Ways to Preserve Tomatoes Servings 4 servingsPrep time 30 minutesCooking time 40 minutesCalories 300 kcal Ingredients Tomatoes Methods Freeze This was a trick my aunt used to do. Pick good tomatoes which are ripe yet firm. Wash and dry them and pack it into Ziploc bags.These tomatoes are good for soups but cannot be used for salads. I still have a couple of frozen tomatoes from last year in my freezer. I used them up for small soups till now.This is probably not effective if you have constant power cuts and not enough freezer space. Hence the 2nd method is probably for you. CanningThis is an age old way of preserving any fresh produce to make it last longer. There are many advantages to canning your fresh produce. By canning you can make your produce last throughout the year till the next season. Before the advent of globalization and refrigeration this was the way most people ate a variety of foods especially in colder climates. For a one time investment you can reuse the jars and avoid wastes and thereby save costs. Method for canning summer tomatoes Boil a big pot of water and drop the tomatoes gently into it. This process is called Blanching which helps to peel the skin of the tomatoes easily. While the tomatoes are cooking sterilize the glass jars. I used up cycled glass jars from previous sauces and condiments. These jars had already undergone a dishwasher cycle and I heated them in the oven at 100 deg. centigrade hot air. Sterilize the lids separately in hot water in a separate pot. Dry the lids thoroughly without any trace of moisture. Cook the tomatoes till it softens and the skin starts peeling off. Transfer them into a food mill and puree them. The food mill is useful for de -seeding and peeling the tomatoes and can used for other fruits and vegetables. Boil and thicken the tomato puree for about 30 minutes before transferring them into sterilized jars. Fill the jars to the brim. Add about half a teaspoon of salt and 2 tablespoon or lemon juice before closing the jars. Wipe off any traces of the sauce around the rims with a kitchen paper towel. Open the jars slightly to release the pressure and close it back tightly again. Place all the jars into boiling water for about 10-15 minutes. You will hear and see the lids popping up which is a sign that the jars have sealed well. Making Sauces -another way to preserve summer tomatoes I made pizza sauces to use in case of emergency. Moreover tomatoes taste best during the summer months. Since last year I make some extra pizza sauces ready to use. Just a few jars not more. Scroll down for the printable
How to make Sauerkraut at Home
How to make Sauerkraut at Home Ingredients Cooking Instructions Jump to Recipe How to make Sauerkraut : A step by step process Since, we had a good harvest of the cabbages in July from our spring planting, I couldn’t always cook cabbages. So I had to find other ways to use the abundance of our garden produce. The best way to preserve this summer abundance for the winter would be by learning how to make Sauerkraut. My husband on the other hand is used to eating sauerkraut. He knew how to make it from his mother by watching her as a kid. My mother-in-law had a vegetable garden and those days they had no supermarkets which sold all year around fresh cabbages or other exotic foods. So what ever they harvested from the summer garden they use to preserve for winter. Table of Contents Health Benefits of Sauerkraut All my life I have been eating fermented food as the proof of it is in my gut. I have a healthy gut flora and digestion. Sauerkraut is a good source of pro- biotic , due to its fermentation is very important for your gut. The fiber and supply of pro-biotics improve digestion and promote the growth of healthy bowel flora, protecting against many diseases of the digestive tract. You can look up at the health benefits of eating fermented foods here, Health benefits of fermenting Ingredients List Recipe for 1 kg of cabbages This is what we came across out after much researching on the internet. You can tweak this recipe according to the amount of cabbage you have at hand. You can watch the video by clicking. Scroll down for the printable version of the recipe. White Cabbages after removing the outer leaves: 1 kg Himalaya pink salt ( best to use non-flouridated salt) : 10 gm Whole coriander: 1 teaspoon Whole black pepper: 1 teaspoon Cooking Instructions Halve the Cabbages and remove the outer leaves. Save up the leaves as you will need them later. Remove the hard stem from the center by quartering the cabbages. Grate them with a food processor or a hand grater. If you have not much quantity and just want to do 1 cabbage, you can cut them thinly too. In a large bowl add all the grated cabbages and add the salt and crush the cabbages to extract the juice. The cabbages will be preserved in its own juice. You don’t need to wash the cabbages, just remove out the outer leaves. As washing the cabbages can destroy the good bacteria. When the cabbages are crushed enough and its oozing with its juices. Add the spices and mix well. Fill the grated cabbages into sterilized dry glass jars. Cover the grated cabbages with the outer leaves you saved up earlier. Make sure that the cabbage is covered in its own juices. In case there isn’t enough, just add some boiled and cooled salt water to it. The cabbage, the outer leaves should be covered with the liquid. Add a sterilized stone or a small glass cup to fit into the jar and seal the jars. The stone helps in keeping the cabbages covered in the juices. Close the jars and keep it at room temperature for about 8 to 10 days and then transfer the jars to a cooler place like your cellar. Don’t open the jars at this stage. You can set the jars in a bowl as when the fermenting takes place the liquid may flow out of the jars. Recipe Card Pin Print How to make Sauerkraut at Home Servings 4 servingsPrep time 30 minutesCooking time 40 minutesCalories 300 kcal Ingredients 1 Kg white cabbages after removing the outer leaves 10 gm Himalaya pink salt ( best to use non-flouridated salt) 1 tsp whole coriander 1 tsp whole black pepper Directions Halve the Cabbages and remove the outer leaves. Save up the leaves as you will need them later. Remove the hard stem from the center by quartering the cabbages. Grate them with a food processor or a hand grater. If you have not much quantity and just want to do 1 cabbage, you can cut them thinly too. In a large bowl add all the grated cabbages and add the salt and crush the cabbages to extract the juice. The cabbages will be preserved in its own juice. You don’t need to wash the cabbages, just remove out the outer leaves. As washing the cabbages can destroy the good bacteria. When the cabbages are crushed enough and its oozing with its juices. Add the spices and mix well. Fill the grated cabbages into sterilized dry glass jars. Cover the grated cabbages with the outer leaves you saved up earlier. Make sure that the cabbage is covered in its own juices. In case there isn’t enough, just add some boiled and cooled salt water to it. The cabbage, the outer leaves should be covered with the liquid. Add a sterilized stone or a small glass cup to fit into the jar and seal the jars. The stone helps in keeping the cabbages covered in the juices. Close the jars and keep it at room temperature for about 8 to 10 days and then transfer the jars to a cooler place like your cellar. Don’t open the jars at this stage. You can set the jars in a bowl as when the fermenting takes place the liquid may flow out of the jars. Frequently Asked Questions Accordion Tab Title 1 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 2 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 3 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Leave a ReplyPlease enable JavaScript in your
Rhubarb Ginger Jam – Confiture
Rhubarb Ginger Jam – Confiture Ingredients Cooking Instructions Jump to Recipe What do you do with a nice harvest of Rhubarb? Well we usually preserve the harvest into Rhubarb Ginger jam. We planted our Rhubarb last year and had a small harvest last year. This year we definitely have a lot more than last year. I decided to make it into jam which is a hot favorite of my husband. The Jam is very easy to make. Because the jam has been a hit at home, I have been adding the jam into my Christmas baskets. My husband is the only one who relishes Rhubarb jam till the last drop, therefor he is happy when I preserve our harvest like this. Sugar is a good way to preserve fruits without freezing.Rhubarb Sambar is another dish we relish. Because, I like the sour and tart taste, I make it often during the season. Rhubarb’s uses Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. The stalks can be eaten raw but they are most commonly cooked with sugar and used in pies, crumbles and other desserts. Rhubarb has a strong tart taste. How to grow Rhubarb Growing rhubarb is also an incredibly low maintenance task. Once the crop is established it requires little regular attention and, if it is happy, will produce edible stalks for many years to come. It is also one of the earliest foods to ripen for harvest each spring. Rhubarb is a long lasting crop and in many climates pie plant is harvested from spring until late summer. ” Check out the link at the beginning of this heading. My first introduction to Rhubarb My first introduction to Rhubarb was during my visit to an aunt in Canada way back in 2002. She planted them years back in her garden and she made a tasty spicy soup to go with the rice. I must admit I was immediately converted to this tasty plant then and there. I started searching recipes to make during the season. Usually, I make chutneys, jams and a south Indian spicy soup with lentils also called as Sambar with the Rhubarb harvest. We had a good harvest in spring this year and they are best harvested in May when they are still tender. Table of Contents Ingredients List 1 Kg Rhubarber chopped into small cubes 750 gm of sugar ( you can also use Moscavado sugar) Grated peel of a lemon 1 tablespoon of lemon juice 75 g of chopped candied ginger Cooking Instructions Mix all the ingredients in a heavy bottom pot and cook under moderate heat stirring constantly for about 15 minutes. As the Rhubarb is cooked to a mushy consistency it will start thickening. How to test if its ready for bottling? Add a few drops to a plate and tilt the plate slightly. If the jam flows then its not yet ready. Repeat the process at intervals till the jam stops flowing. Now its ready for bottling. Bottling Switch off the heat. And set all the sterilised jars on a tea towel. This will help in preventing the jam jars from cracking while filling the hot jam. Fill the jars to the brim and close the lid tightly. Turn the jars upside down on the tea towel for about 10 min. Turn them back with the lid facing up. This helps in creating a vacuum which will preserve the jam for long. This jam preserves well up to 12 months. When you make this jam under sterile conditions, this jam will last more than a year. I still have a small jar unopened in my cellar for more than a year. Source of Recipe Rhubarb Ginger Konfiture Recommended: https://vitalfairliving.com/general/how-to-make-redcurrant-jam-in-small-quantities/ Recipe Card Pin Print Rhubarb Ginger Jam – Confiture Servings 4 servingsPrep time 30 minutesCooking time 40 minutesCalories 300 kcal Ingredients 1 Kg Rhubarb chopped into small cubes 750 gm of sugar ( you can also use Moscavado sugar) Grated peel of a lemon 1 tablespoon of lemon juice 75 g of chopped candied ginger Directions Mix all the ingredients in a heavy bottom pot and cook under moderate heat stirring constantly for about 15 minutes. As the Rhubarb is cooked to a mushy consistency it will start thickening. Frequently Asked Questions Accordion Tab Title 1 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 2 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 3 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Leave a ReplyPlease enable JavaScript in your browser to complete this form.Name *Email *Website / URLMessageCheckboxes Yes, add me to your mailing list. Submit Popular Recipes Subscribe Signup for our NewsletterUnlock a world of flavor, creativity, and green living. Subscribe for exclusive recipes, DIY tutorials, and gardening advice.Please enable JavaScript in your browser to complete this form.Name *Email * Submit Popular Recipes
Red Currant Jam Recipe
Red Currant Jam Recipe Ingredients Cooking Instructions Jump to Recipe In this post you will learn to make an easy red currant jam recipe. With the Garden blooming and giving fruits, it was time to harvest some of the fruits and berries. After strawberry had peaked between May and June. It was now time for Red currant harvest in June. I wanted to give a trial to making Red Currant jam this year. Red Currant bush The Redcurrant or red currant ( Ribes Rubrum) is a member of the genus Ribes in the gooseberry family. The plant is native across western Europe. This species is widely cultivated and also wild in many regions. Redcurrants are known for their tart flavours due to a high content of organic acids and mixed polyphenols. They are usually made into jams, fruit soups and puddings. They are made into syrups in the German speaking areas and when we add soda the syrup becomes Johanisbeer Schorle. If you want to ferment these berries, its great too. Lacto Fermented red currants are easy to make and adding them to yogurt tastes great. Red Currant Harvest After harvesting and removing the stalks from the fruit we had an yield of 560 gm. This yield was just enough to make about 3 small bottles of red currant jams. I did make a second batch of red currant jam a week later. Lets dive into the recipe. Table of Contents Ingredients List 500 gm of Redcurrants after removing the stalks and washing 250 gm of sugar (Proportion of sugar to fruit 1:2) 1 tsp of lemon juice ( or 1/2 tsp of citric acid) Cooking Instructions Mix all the ingredients into a heavy bottom pot and set it on medium heat. After all the sugar has melted the fruit will start cooking. After about 10 min. or so it starts thickening. Reduce the heat. Keep stirring to avoid burning and to attain an even consistency. How to test if its ready for bottling? Add a few drops to a frozen plate and tilt the plate slightly. If the jam flows then its not yet ready. Red currant is high in pectin so, once the skin starts to form on the plate when you tilt, it is done. Don’t cook it too long, because red currants are very high in pectin, stop when the skin forms. The jam thickens when it cools. A jelly like consistency is also nice. Now its ready for bottling. Bottling Switch off the heat. And set all the sterilized jars on a tea towel. This will help in preventing the jam jars from cracking while filling the hot jam. Fill the jars to the brim and close the lid tightly. Turn the jars upside down on the tea towel for about 10 min. Turn them back with the lid facing up. This helps in creating a vacuum which will preserve the jam for long. Recipe Card Pin Print Red Currant Jam Recipe Prep time 30 minutesCooking time 40 minutes Ingredients 500 gm of Redcurrants after removing the stalks and washing 250 gm of sugar (Proportion of sugar to fruit 1:2) 1 tsp of lemon juice ( or 1/2 tsp of citric acid) Directions Mix all the ingredients into a heavy bottom pot and set it on medium heat. After all the sugar has melted the fruit will start cooking. After about 10 min. or so it starts thickening. Reduce the heat. Keep stirring to avoid burning and to attain an even consistency. Frequently Asked Questions Accordion Tab Title 1 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 2 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 3 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Leave a ReplyPlease enable JavaScript in your browser to complete this form.Name *Email *Website / URLMessageCheckboxes Yes, add me to your mailing list. Submit Popular Recipes Subscribe Signup for our NewsletterUnlock a world of flavor, creativity, and green living. Subscribe for exclusive recipes, DIY tutorials, and gardening advice.Please enable JavaScript in your browser to complete this form.Name *Email * Submit Popular Recipes
Vegan Stir fry wok noodles
Vegan stir fry wok noodles Ingredients Cooking Instructions Jump to Recipe I like to experiment with recipes especially vegan. A great Vegan lunch idea is Chinese vegan stir fry wok noodles to serve your guests on a short notice and make it look exotic as if you were a chef. It has been one of my favorite and fool proof recipes for some time. Its a great Vegan lunch complete with fresh green salad. It takes a little time to chop the vegetables but the cooking itself can be done in under 20 minutes. Its also a good way to use up what you have in your fridge and store cupboard. You don’t need to have all the ingredients which calls for in an original Chinese Wok noodle recipe but I promise it will just taste as good. For example I had no soya sauce or bamboo shoots etc, but it really doesn’t matter. You can play with the ingredients. Table of Contents Transitioning towards Vegan As we are transitioning into a gluten free and vegan diet for the sake of my daughter because of her intolerance to both diary and wheat. We decided to make this for our lunch and to finish up the last package which was lurking in my pantry. We had enough left overs for the dinner that evening. Ingredients List 250 gm Wok noodles. ( I got it from the health food store don’t know which brand) 3 spring onions 3 Capsicum (medium size) 1 Onion 2 Celery sticks 2 Carrots (grated) 1 stick of ginger about 2 inches 1 Red chilly (hot to medium) 2-3 tablespoons of Sesame oil ( I used sunflower oil) a pinch of asafoetida 1-2 tsp of Himalaya pink salt Chilly sauce and pepper as per taste. 3- 4 tablespoons of water Cooking Instructions Chop all the vegetables finely and set aside. Heat up a wok or a pan. Add the oil and when its hot add the asafoetida then the chopped chilies. Add the remaining vegetables in the following order- onion, spring onions, capscium, carrot and celery. Fry it shortly until well mixed and reduce the flame cover and cook for about 10 minutes. If the pan is closed well it doesn’t need water. Add the wok noodles mix everything and add about 3 tablespoons of water, cover and cook for another 10 minutes. It should be cooked now and then open and fry a little with the lid open. Add the seasoning- chilly sauce, pepper and salt. Mix and fry for another couple of minutes. Its ready to be served now. You can serve this with a fresh green garden salad and vegan almond dressing. Recipe Card Pin Print Vegan Stir fry wok noodles Servings 3 servingsPrep time 30 minutesCooking time 40 minutesCalories 300 kcal Ingredients 250 gm Wok noodles. 3 spring onions 3 Capsicum (medium size) 1 Onion 2 Celery sticks 2 Carrots (grated) 1 stick of ginger about 2 inches 1 Red chili (hot to medium) 2-3 tablespoons of Sesame oil ( I used sunflower oil) a pinch of asafoetida 1-2 tsp of Himalaya pink salt Chili sauce and pepper as per taste. 3- 4 tablespoons of water Directions Chop all the vegetables finely and set aside. Heat up a wok or a pan. Add the oil and when its hot add the asafoetida then the chopped chillies. Add the remaining vegetables in the following order- onion, spring onions, capscium, carrot and celery. Fry it shortly until well mixed and reduce the flame cover and cook for about 10 minutes. If the pan is closed well it doesn’t need water. Add the wok noodles mix everything and add about 3 tablespoons of water, cover and cook for another 10 minutes. It should be cooked now and then open and fry a little with the lid open. Add the seasoning- chilly sauce, pepper and salt. Mix and fry for another couple of minutes. Its ready to be served now. You can serve this with a fresh green garden salad and vegan almond dressing. Frequently Asked Questions Accordion Tab Title 1 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 2 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 3 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Leave a ReplyPlease enable JavaScript in your browser to complete this form.Name *Email *Website / URLMessageCheckboxes Yes, add me to your mailing list. Submit Popular Recipes Subscribe Signup for our NewsletterUnlock a world of flavor, creativity, and green living. Subscribe for exclusive recipes, DIY tutorials, and gardening advice.Please enable JavaScript in your browser to complete this form.Name *Email * Submit Popular Recipes
Homemade Spelt Bread Recipe
Homemade Spelt Bread Recipe Ingredients Cooking Instructions Jump to Recipe Card If you are new to baking and looking for healthy and easy recipes, then this homemade stone ground spelt bread recipe is the one for you. I have tested and tweaked this recipe for many years and this recipe will be easy to adjust the proportion of spelt to suit your taste. Spelt is an ancient grain whose molecular structure is different to that of wheat. In the recent years spelt has undergone a revival as a health food due to the fact that its easier to digest compared to wheat. Wheat has been genetically modified and altered a lot for a higher gluten and yield to suit modern industrial farming. This modification is probably the reason why the number of people having wheat intolerance has risen dramatically over the past few decades. My daughter is extremely intolerant to wheat. Personally try to avoid it too as I also don’t digest wheat too well if I overdose myself with wheat often. Spelt grains To know more about the health benefits of Spelt as grain take a look at the following link. https://en.wikipedia.org/wiki/Spelt https://youtu.be/He8Yl6I0RdU My journey with baking I have been baking my own bread for the past 2 decades. It was a big learning experience to get the bread right. I worked with different grains and flours till I could figure out a fool proof mixture. Once you get the hang of baking your bread you will turn your back to store bought mass produced bread. Why I avoid industrially produced breads? Bread in the supermarkets are manufactured in huge plants and frozen for easy shipping. These finished breads are then shipped long distances to units to be baked once again before they hit our supermarket shelves. Moreover, the ingredients of mass produced breads are always questionable as its made for profit. They use a lot of dough enhancers to prolong the shelf life and cut costs. The breads are no doubt cheap but adds to the cost of your health and well being. These huge enterprises have put the Artisan bakeries out of business in the past decades. So many small bakeries have gone out of business as they cannot compete on this huge scale to even break even. This should also be one more reason to avoid industrially produced breads. Ingredients 175gm Spelt grains 150gm finely ground spelt flour 1 tsp Chia seeds, 1 tsp ground flax seeds 1 tbsp sunflower oil, 1.5 tsp Himalaya pink salt 10 g fresh yeast 1 tsp Moscovado sugar and water. Cooking Instructions Mix the yeast with sugar and a little water in a bowl and keep it aside to multiply. It will start bubbling after a few minutes. Use normal room temperature water. Grind the grains. If you use an electric stone mill set it to a setting of 3- to 4. Mix all the ingredients and take care to keep the salt to one side. While adding the yeast mixture make sure it doesn’t touch the salt. Salt will kill the yeast and the bread will not rise well. Knead well by adding water as its mixing and till all the flour is well incorporated to the dough and leaves the sides of the mixing bowl. Be careful not to add too much water. Cover and let it rise. When the dough has risen to double the volume, sprinkle flour to your work surface and the baking tray. Knead again to incorpoate all the air pockets to have a well risen shaped dough. Shape the dough by rolling it tightly and cover. Set it aside to rise for 15- 20 min. Preheat you oven to 250 deg Celsius. Score the bread before baking to have an even rise while baking. It prevents the bread from cracking at the sides. Bake on the highest heat for about 12 min to develop a dark crust then turn down the heat to 180deg Celcuis and bake for 35 min. Remove from the oven and lightly tap it. If the bread sounds hollow you know its done. Cool the bread before serving. Pin Print Stone-ground Spelt bread Servings 4 servingsPrep Time 10 minutesCooking time 15 minutesCalories 300 kcal If you are new to baking and looking for healthy and easy recipes, then this homemade stone ground spelt bread recipe is the one for you. I have tested and tweaked this recipe for many years and this recipe will be easy to adjust the proportion of spelt to suit your taste. Ingredients 175gm Spelt grains 150gm finely ground spelt flour 1 tsp Chia seeds 1 tsp ground flax seeds 1 tbsp sunflower oil 1.5 tsp Himalaya pink salt 10 g fresh yeast 1 tsp Moscovado sugar and water Directions Mix the yeast with sugar and a little water in a bowl and keep it aside to multiply. It will start bubbling after a few minutes. Use normal room temperature water. Grind the grains. If you use an electric stone mill set it to a setting of 3- to 4. Mix all the ingredients and take care to keep the salt to one side. While adding the yeast mixture make sure it doesn’t touch the salt. Salt will kill the yeast and the bread will not rise well. Knead well by adding water as its mixing and till all the flour is well incorporated to the dough and leaves the sides of the mixing bowl. Be careful not to add too much water. Cover and let it rise. When the dough has risen to double the volume, sprinkle flour to your work surface and the baking tray. Knead again to incorpoate all the air pockets to have a well risen shaped dough.Shape the dough by rolling it tightly and cover. Set it aside to rise for 15- 20 min. Preheat you oven to 250 deg Celsius. Score the bread before baking to have an even rise while baking. It prevents the bread from cracking at
Wild Garlic Pesto Recipe (Bärlauch Pesto)
Govind’s Mutter Paneer Ingredients Cooking Instructions Jump to Recipe Card Its that time of the year, when nature comes alive after a long winter. And with spring is also a lot of wild edibles around us which we can forage to add some greens to our diet. Hence, to get some precious greens as early as April, would be to forage and its all free. You can easily forage a few wild edibles and wild garlic is one of them. My favorite way of using this wild edible is with a Wild Garlic Pesto Recipe. Its so easy to make and tastes great. https://youtu.be/RKA9DPap4XI While enjoying a wonderful warm spring afternoon, we decided to take a walk and go foraging in the near by woods with my 8 year old daughter and her friend. Spring in the mid of April would be the right time to pick Wild Garlic for a Pesto Recipe. It grows in abundance and is native to Europe. We picked a few bags and I made a pesto at night after preparing the leaves.