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.
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.
A typical tapa in every bar in Spain are the marinated anchovies, it is a ceviche, since the anchovies are “cooked” with lemon or vinegar as that we want to prepare. Let’s go for this much desired recipe ……
– Vinegar or lemon juice or lime (to taste each) –
– Extra virgin olive oil.
– Garlic and parsley
– To the accompaniment can be used olives and crisps.
Let’s go, Foodies !! 😉
We will “convert a dish of Peruvian cuisine in one of the most classic Spanish tapas.
In the fish we asked the cleaned anchovies (head and guts); once at home is very advisable to freeze at least 24 hours to prevent the spread of anisakis.
Once you spend at least 24 hours thawed and washed well, removing any debris that might have. Below we set out the half (lengthwise) and carefully removing him let the fish skin.
We are going standing in a tupperware and sprinkle well with vinegar or lime or lemon, you know according to the taste of each if you like stronger or less strong flavor, then add them to the sliced garlic and let it marinate all night in the fridge.
In the morning, or when we go to eat them out of the refrigerator, we throw the vinegar and add a splash of vinegar and a extra virgin olive oil; Very often we decorate with chopped parsley and olives ….. And ready to serve.