Alle Artikel mit dem Schlagwort: vegan

nectarine jam

Jam Session #3 – Nectarine Jam with Cardamom

Welcome to my Jam Session #3! This variation is the most exotic one I ever made. Usually I stick more to middle European fruits like strawberries, blackberries, raspberries and currants, but this time I had to try something new as my local supermarket offered nectarines that tasted amazing and were just perfect in colour, shape and ripeness. Like always, I didn’t just cut the fruits into pieces but pureed them with a hand blender to get the desired creamy texture. In this case I added cardamom and cinnamon, but other spices like vanilla might work very well, too. Nectarine Jam with Cardamom and Cinnamon Source: own creation Ingredients 1200 g nectarines, peeled and cut into pieces 400 g preserving sugar (3:1) peel of one lemon 1 tsp grounded cardamom 1 pinch grounded cinnamon Instructions Firstly, prepare some jars, clean them precisely and sterilize with boiling water. Peel the nectarines and cut them into pieces. Put the nectarine pieces in a pan. Puree the fruits until smooth. Boil the fruit pulp, than add the sugar and …

strawberry jam

Jam Session #2 – Strawberry Jam

Welcome to my Jam Session #2! Today’s jam is – in my opinion – THE classic among jams: strawberry jam. This opinion might be caused by my father, who unconditionally only consumes strawberry jam. No matter how many different (homemade) jams are stored in my parents’ basement (my mother is also a busy jam bee), if there is no strawberry jam left, it has to be bought. You don’t need any spices for that jam, strawberries in this case are best used plain, without anything that could distract from the taste. Like I already mentioned in Jam Session #1, I always use preserving sugar 3:1, means for example 1200 g strawberries and 400 g preserving sugar. In Germany it is possible to buy preserving sugar for the relations 3:1, 2:1 and 1:1. I always prefer the first variation, because the result comes out less sweet and there is not too much sugar covering the taste of the fruits. Some years ago I first tried to puree the strawberries in order to get a smoother texture, …

Tomato_Ragout_with_Amaranth

Spicy Tomato Ragout with Amaranth

I can’t remember when this whole thing about superfoods and alternate grains started. Somehow everybody was talking about them, food magazines dedicated cover stories to this topic and suddenly I had to ask myself how I could survive until now without these foods. I was thinking that this search for ingredients and products that are said to be much healthier than anything else we had used until now was just another temporary trend. I thought it would pass by like so many other things in the past, but I was wrong. As this phenomenon is omnipresent for a while now, I decided some months ago to try some of these new products. One of the things I bought was amaranth. Until then I used to either cook noodles, rice or potatoes, so using this kind of stuff was quite new and I didn’t know which taste to expect. My first attempt with amaranth turned out quite good. I like the texture and look of the small grains; they are a bit glossy and round. In …

Jam Session #1 – Blueberry Jam with Elderflowers

This is the first of three posts about the different jams I preserved this year. Summer is my preferred season for making jam, as at this time it is possible to use a large selection of different fruits. Of course, nowadays you can buy everything at every time of the year, but I try to use products that are produced as regionally as possible and furthermore I never experienced strawberries in the winter which actually tasted like strawberries. There is only a short period of time in which it is possible to make this variation dependent on the flowering time of the elder, but this ingredient definitely adds a very special flavor. Blueberry Jam with Elderflowers Source: own creation Ingredients 750 g blueberries (fresh or frozen ones can be used) 250 g preserving sugar 3:1 about 8 elderflower umbels, the single blossoms picked off Instructions Firstly, prepare some jars, clean them precisely and sterilize with boiling water. Put the blueberries in a pan. (If frozen blueberries are used, wait until thawed.) Puree the fruits until …

Hummus

Hummus

The first time I ate Hummus was during my study stay in India in 2011. I was sitting on the roof terrace of „La Terrace“ in Auroville. They offered great cooked vegetables served with Hummus. Until then the word „Hummus“ for me was something that gardeners need and love because it is the ultimate sign that the quality of the soil is good. Then I learned about the „culinary“ Hummus and it tasted just great. It’s been a couple of years since then and I always wanted to try to make Hummus myself. I tried several recipes, the following one is my favourite that evolved from all of these attempts. Hummus Source: own creation Yield: 4 portions Ingredients 250 g dried chickpeas (soaked and cooked ) OR 1 tin chickpeas (ca. 425 g, storebought) 1 garlic clove, mashed 2 tbsp tahini 4 tbsp olive oil 2 tbsp lemon juice salt pepper 1 tbsp olive oil (optional) lemon slices (optional) olives (optional) Instructions Soak the chickpeas overnight. Drain them and keep the fluid (if you are …