WORDLESS WEDNESDAY

Published as part of WORDLESS WEDNESDAY

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Four Chilies, Basil and Olive Sauce

My chilies are almost gone now, unfortunately, so is the basil, and add a bit of olive and what do you get? A delicious sauce! This time, I didn’t remove the seeds just to see how hot I could make the sauce. Yes, it is extremely hot! I used four types of chilies, which I am still trying to find out the type, but I will let you know soon!

Yet again, I found another interesting looking chili. Before, it was the twisted chili pepper… not the joker hat chili? Ah well!

The sauce is quite pungent in taste. I overdid in the amount of olives, which I absolutely love. So far, I tried it in two different ways: First as pasta sauce and second as a burger sauce. Both worked really well. I want to try to marinade a steak to see if it would work… well, I hope so!

Wild Blackberry and Caviar Jam (No Pectin)

Caviar? Sorry, I meant elderberry! But now that I got your attention, might as well read the rest of the post! heehee

Promised my mum I’d make her a pot of jam, so on my way back from work, I stopped along my University’s lake and picked up a few fruits. The aim was to pick blackberries only, but the elderberries looked so yummy that I couldn’t pass the opportunity.

Well, this is not for the impatient person, because picking all the elderberries from the stem is a pain! But it makes a delicious dessert, to have along with a nice lemon cheesecake or something!

I make my jam with no pectin. It gives a lower yield, but it keeps for a lot longer, so I don’t have to worry too much about eating it quickly. Why that is? Please read this post.

Recipe? Here it is!

  • 240g of Wild Blackberry
  • 160g of Wild Elderberry
  • Zest of One Lime
  • Juice of Half a Lime
  • 215g of Honey

Instructions:

  • Deseed the fruits, if you prefer! I really couldn’t bother and I like the crunchiness of the seeds
  • Add all the ingredients to a saucepan and, in a low/medium heat, bring to boil. Remove any excess foam formed from the boil. Mix constantly
  • After the boil, lower the heat and simmer for 40 minutes or so, mixing every 3 minutes or so.
  • Cool a plate in the freezer and place a teaspoon of jam on the cold plate. This will give you the set point. Too runny, leave it for another while; not too runny, turn off the stove and leave it to cool
  • Place the slightly cooled jam in a sterilized 500ml jar, close it and boil the jar for 10 minutes to seal it.
  • Place the jar on a wooden chopping board for 24hrs. After the 24 hours, place it in the fridge and enjoy it!

From experience, the recipe should yield approximately 500ml, maybe a bit less.

Old photo… new perspective

Going through some of my photos, I found a few from a christmas party I had in 2012, if I recall correctly. My former German housemate introduced me to “feuerzangenbowle”, a german christmas drink. It was very nice to have experienced that! Here is my favourite photo of the evening! Not the best, only my favourite!

Backyard wildlife… I wish I had a macro lens

Well… if you really follow my blog, you are aware that I am an amateur home-brewer. One of my favourite brews to date was my backyard plum wine. Backyard? Yes, I have a plum tree in my backyard that, every summer, gave a wee bit of plum, but never enough for something serious and, most of them, were not very tasty.

I decided to start feeding the few bees a couple of years ago with some water and sugar and, suddenly, there were a lot more! With the arrival of the new bees, came a plentiful harvest! A lot more plums than I knew what to do with.

This year, there will be loads more! And I’ve been caring for the bees and now, the ladybugs are around too.

As most of you know, the population of bees are declining all around the world, mostly due to agriculture and its by-products. Bees need a safe place to make nests and get on with their business and nothing better than your backyard.

Remember, most of the delicious foods that are posted here are available, thanks to these amazing creatures!










Well, when a friend can’t deal with sugar….

A few months ago, after several posts on cakes and some other foods, a friend of mine complained that my food was biased. One of the bliss of having a lot of friends is the variety of food you get to cook them. Celiac, Wheat-Intolerant, Diabetics… well, what condition you may have, doesn’t mean you should be allowed to eat some tasty food.

Having diabetes as a constant threat on my health, as several members of my family have it, birthdays always needed to reach a common ground, in which everyone would be able to have anything on the table. Well, this gave us the opportunity to get creative and, now, I try to vary the recipes with no sugar at all. Some fat, reduced carbs, of course.

Ingredients:

  • 500g of mince meat
  • Mushrooms
  • Onions
  • Some bacon
  • Tomatoes
  • Cheedar
  • Potatoes
  • Butter, garlic and salt to taste

Instructions:

  • Boil the potato for the mash
  • Using the mince, bacon and onions, make two 300g burgers approximately 15cm in diameter, but this is up to you!
  • Bake the burgers in the oven for 50 minutes, wrapped in foil
  • For the sauce, deseed and chop fresh tomatoes and simmer in low heat with the mushrooms added.
  • Place one burger over a plate, add a layer of cheese and sauce, place the other burger on top carefully and “ice” it with mash potatoes.

Next step is to make a recipe for everyone. No diet restrictions, nothing! A different and tasty meal that can be enjoyed by all!