Blackberries advantage we collect on our walks October also prepare a rich blackberry jam, which we saw in a previous post, we will prepare a blackberry liqueur in a very easy and practical with which we accompany our homemade desserts.
– A liter of liquor.
– A kilogram of berries.
– Half a kilogram of sugar.
– 250 milliliters of water.
– 1 Reed cinnamon.
Let’s go, Foodies !!!!
In a pot boil the water with the sugar and the cinnamon stick, stirring constantly (so make a syrup) after this time let cool for 5 minutes.
In a sealed pot pour the syrup, berries and brandy; and let marinate at least 2 months.
Another option is to pour the above ingredients directly into a sealable bottle and let marinate at least 1 month from that date consuming but can go without straining the resulting liquor; but let it marinate constantly thus obtain a more optimal result.
We take this autumn fruit and as we walk through the countryside of the fig trees collect a few figs, to prepare a rich recipe of figs in syrup; whereas, moreover, if we follow the advice to make preserves, they will last all year.
The steps are:
We picked the figs with no bumps or bruises, which are not very green, we must take into account a state of optimum ripeness.
-For Every kilo of figs
-1 Kilo of sugar
-1 Liters of water
A piece of cinnamon
Let the recipe, Let’s go, Foodies !!!!
Now we put in a pot to boil water, sugar and cinnamon, and for five minutes over medium heat, stir.
After this time we cover the pot, remove from heat and let stand overnight, to the mixture is well macerated.
The next day, we boil the content, add the figs clean, and leave it to medium heat for ten minutes; below we raise the heat to high and boil down five minutes.
After that, we take the figs with forceps, to avoid contact with hands, we are introducing in jars and do the same with the syrup, in this case we’ll pouring from a jug.
The content must be kept at a distance of a finger from the top to get hermetically sealed jars.
To make preserves and package them followed the advice I have stated on page canning.
The essence of Spanish cuisine.
The sauce is the foundation of countless Spanish recipes in the kitchen, combines the old continent, olive oil, with the new continent, tomato.
We will provide the basis for recipes both fish, meat and vegetables and much of its excellent flavor is owed to the preparation of the sauce.
We can also do a fair amount of it and keep it in glass jars as I explained on the website of CANNING, in this way we have it ready for future recipes.
Let’s go, Foodies !!!! 😉
– Onion cut into cubes
– Garlic cut too often
– A bay leaf
– Crushed tomatoes
– Olive oil
-Pimenton, Sweet, spicy or sour (according to the taste and the dish we are going to prepare).
We put a pan on medium heat and add onion and garlic and chopped, salted and turning down the heat, cover the pan and leave it several minutes until onion acquires a brownish color (this is the caramelization of the onions).
Below we add a teaspoon of paprika and bay leaf, stir it well and also leave a few minutes on very low heat.
Finally we add the grated tomato and let stir over low heat for about 15 minutes then turn off the heat and set aside.
Something so easy to prepare and take as healthy as a fruit: the tomato.
Imperative that no tomatoes are in camera or rather from the refrigerator, it is important to keep them in an area of the home that is cooler, of course, another option is to take them to the ground every time we buy. 😉
The latter for those who are lucky to have a garden at home!.
Tomatoes retain their aroma and their properties alone make this gesture that I just discussed, do not put them in the fridge !!!.
To prepare the salad, we only sprinkle with olive oil and extra virgin if it is much better and salt, ideally, pink Himalayan salt or salt in petals, to give two examples. And ready here we have one of the most antioxidants recipes and nature prevents us from innumerable related diseases poor eating habits.
We will prepare a cake ideal for our desserts or cheese alone, starting in portions for snacking at home.
It’s very simple to do, and not at all cloying, the ingredients are for a 6 servings.
– 1 pot cheese spread
-3 Natural yoghurt
-3 Tablespoons flour
– 10 spoons of sugar (depending on how sweet you like it).
Foodies ,, Let’s go !!!!, 😉
Preheat oven to 250 degrees; Meanwhile, in a bowl mix all ingredients, first with a spoon and then with the blender.
Next, we spread the mold with butter, it is well to prevent sticking nothing is easy and unmold.
We pour the ingredients, and bake about 50 minutes left, clicking with the stick or until a knife comes out clean.
Once this baked, we turn off the oven and leave within a few minutes more.
Finally we get the cake and let it cool first in the counter and after about 2 hours in the refrigerator; now if we proceed to unmold and decorate.
For decoration I like touse red fruits, freshly picked from the plant, and very clean; blackberries, strawberries ….. or use blackberry jam; I have previously made a post on your prescription.
Come up with another feature fruit, berries, harvested throughout the summer and until the end of September, they are characterized by being the fruit that once cut has short duration is passed soon, so a way to continue enjoying it year round is to make a rich homemade marmalade preserves …….. blackberries, that would be us as easy and convenient as homemadequincerecipethat we have prepared.
– 600 grams of blackberries
– 300 grams of sugar
– Juice of half a lemon
– A little water if necessary.
Let’s go ,, Foodies !!!
We wash well and drain them blackberries.
We put the berries in a saucepan with the sugar to a simmer and let stirring with a wooden spoon.
Bring to the boil pour the lemon juice; cook for about 50 minutes or until the water evaporates.
Remove from heat, passed by the masher, thus eliminate as many nuggets as possible.
Now if there is still liquid, we left a little longer in the pot over medium-low heat until thickened.
We must bear in mind that when cooled thick, so we should remove from heat in a medium term not this not too thick nor entirely settled.
A fire removed once we fill the boats are very well preserved in the refrigerator if we have made a large quantity ideally follow the process that I describe in the preserved home of the blog, canning.
We are in autumn and quince fruit is in season. It can be eaten raw or also take advantage and make a homemade preserves them well enjoy them all year. Let’s make the homemade recipe for quince.
-1 Kilo of quince
– 700 grams of sugar
-1 Cinnamon stick
-1 Jet medium lemon
Let’s go ,, Foodies !!!
Wash well and dry the quinces, below the peel and chop, do the same with apples.
The cast in a tupperware and cover everything with sugar and lemon juice.
Let stand overnight. (In the morning we will see that the quinces have released lots of water).
We put it all in a pan with the cinnamon stick over medium heat (6 numbers of the hob, at 4); let it fry until the water has evaporated, as we go stirring to avoid burning (so are a good time, between an hour and hour and a half).
When the fruit is soft withdraw the cinnamon stick, we went through the blender and continue cooking we let a few more minutes and carefully because the puree with the heat of the kitchen and long jump; careful not to burn.
After we test whether our recipe is finished, we take a spoon and put it straight in the center of the pot …… if you keep this up and ready !!
Remove from heat and pour the puree quickly into molds or containers that we have chosen to keep the sweet, let it cool, previously cover it with baking paper so that it is smooth surface and store it in a place that no light In this way we will be ready and quince last us for at least one year.
It may be formed on the surface a little mold over time, nothing happens when we go to eat with a knife withdrew that layer and the rest will be in perfect conditions for consumption.
One of the most popularrecipes for fish with both summer and autumn season, hake is a white fish that we find very often in the fisheries and therefore also offer a lot of versatility in their preparation is a recipe for fishmore popular. Let’s go, Foodies !!!, 😉
-The Slices of hake
A glass of white wine
A glass of fish stock
-3 Garlic cloves
Half an onion finely chopped into cubes
-Chilli (To taste)
-Olive oil and salt
We will make a recipe that has some difficulty, but the result will make us the effort; Let’s go there!!
We started putting a pan or paella pan to medium-low heat, threw a jet of olive oil, the finely chopped garlic and chopped onion also, we leave for a while but in no time it begins to brown.
On the other side in a pan fry slices previously salted hake; and reserve.
Below we focus on the pan of garlic and onions, because from here we will make the pil pil, that we saw in the recipe for clams.
A simmering we are preparing the onion and garlic and we are adding carefully and in very small amounts of fishsoup, stirring constantly ……
Once connected we are adding sauce chilli and wine, also very slowly so that the sauce is not all cut and simmered, which will take us about two hours.
When we have the ready pil pil add slices of hake and let simmer a half hour occasionally shaking the pan to make it all well linked. The following can be added as decoration some chopped parsley and serve; Or clams in which case we will leave about 10 minutes with the pan covered until all open. We can also add some peas (if not previously have canned the boil) or studs, that the taste of each. And you’re ready to serve !!!