two cherry chutneys

I found these two recipes in a Swedish recipe site
matklubben.se
and couldn't decide wich one to do...
so I made them both! :))

cherry chutney with onion

you need:

1 tbsp pure vinegar, 24%
2 tbsp water
3 dl white syrup
0.5 teaspoons whole coriander
2 pieces nutmeg flower (macis)
2 cm fresh ginger
1.5 liters of cherries (stoned)
2 escalogne onions


Boil vinegar, water, syrup, coriander, nutmeg and thr chopped ginger in a pot.

add the stoned cherries and the chopped escalogne
Boil slowly for thick consistency, 25-30 minutes.

por the chutneyn in clean glass jars.
put on a lid, close tight and let cool up side down.
Keep in a cool, dark and dry place.
let the chutney rest for 1 weeks. (try it once! :) )


Stir out chutneyn with mayonnaise and serve it to fried or grilled fish and meat.
also try it together with fried sausages and hamburgers.


it is very very good!!



Cherry chutney with pepper





you need:


0.4 kg cherries (stoned)
1 pc chilli fruit
t4 tbsp raw sugar
2 ½ tsp balsamico vinegar
½ tsp salt
1 krm black or pink pepper
3 tbsp gelly (jam) sugar 1 +3


stone the cherries, chop the chili fruit.
Mix all ingredients in a pot and cook,
stirring for about 10 minutes.

put in clean glass jars.
close lid and let cool up-side-down.
keep in a cool, dark and dry place.

perfect together with grilled chicken, turkey or other grilled meat.

WHB #193 - St. John's Wort oil

ciao and welcome to this week's herbal blogging!


this week we are hosted by Haalo from Cook (almost) anything al least once!


she is the one that has taken over this wonderful idea,
that was started by Kalyn from Kalyn's kitchen.


thank you for hosting Haalo,
and thank you Kalyn for this great idea. :)
if you would like to join, please read the rules
to know the order of hosting please read here







I'm a very appassionate gardener, working in my garden trying to make it look like those I see on all books and garden magazines.

of course, this will remain a dream, but it is very relaxing and very sadisfactory to work with plants. I adore digging my hands in the earth, not bothering much for the dirt under my nails. :)) it makes me feel good!









ST. JOHN'S WORT OIL









in the photo on the left you see Hypericum Calyicinum "hidcote" Rose of Sharon

on the right Hypericum Beanii these two types are the most used in gardens.

this is one of mine Hidcote's









but for this preparation you should use the hypericum you find in fields




the hypericum perforatum, with has smaller and more perfumed flowers.

- please remember not to pick flowers near roads.







you nead:

hypericum perforatum and extravergin olive oil*








pick the flowers carefully not to ruin them,
put them immediately in a big large glass jar cover with oil leave in the sun for 20 days.

the oil will become red wich is the tipical colour of this oil.
conserve in a cool, dark and dry place.
the first time I made it was two years ago, and it is still working!
this can also be a useful and appreciated gift. :)



brigidaa_te:
about hypericum perforatum: Aromatic, astringent, resolvent, expectorant and nervine. Used in all pulmonary complaints, bladder troubles, in suppression of urine, dysentery, worms, diarrhoea, hysteria and nervous depression, haemoptysis and other haemorrhages and jaundice. For children troubled with incontinence of urine at night an infusion or tea given before retiring will be found effectual; it is also useful in pulmonary consumption, chronic catarrh of the lungs, bowels or urinary passages. Externally for fomentations to dispel hard tumours, caked breasts, ecchymosis, etc.

incredible...and I only use this oil for sun burns, it is fantastic!

from botanical.com one of mine favorite botanical web sites. :)
*
if you don't like the perfume of olive oil, you can also use soyabean oil, sunflower oil.



see you next week!

WHB #193 - St. John's Wort oil

ciao and welcome to this week's herbal blogging!

this week we are hosted by
Haalo from Cook (almost) anything al least once!
she is the one that has taken over this wonderful idea
that was started by Kalyn from Kalyn's kitchen.

thank you for hosting Haalo,
and thank you Kalyn for this great idea. :)

if you would like to join, please read the rules

to know the order of hosting please read here



I'm a very appassionate gardener, working in my garden
trying to make it look like those I see on all books
and garden magazines.
of course, this will remain a dream, but it is very
relaxing and very sadisfactory to work with plants.
I adore digging my hands in the earth, not bothering
much for the dirt under my nails. :))
it makes me feel good!




St. John's wort oil




in the photo on the left you see
Hypericum Calyicinum "hidcote" Rose of Sharon
on the right
Hypericum Beanii
these two types are the most used in gardens.


this is one of mine Hidcote's




but for this preparation you should use the hypericum you find in fields
the hypercum perforatum, with has smaller and more perfumed flowers.-
please remember not to pick flowers near roads.


you nead
hypericum perforatum and
extravergin olive oil*


pick the flowers carefully not to ruin them
put them immediately in a big large glass jar
cover with oil
leave in the sun for 20 days.
the oil will become red wich is the tipical colour of this oil.


conserve in a cool, dark and dry place.
the first time I made it was two years ago, and it is still working!
this can also be a useful and appreciated gift. :)



brigidaa_te:
about hypericum perforatum:

Aromatic, astringent, resolvent, expectorant and nervine. Used in all pulmonary complaints, bladder troubles, in suppression of urine, dysentery, worms, diarrhoea, hysteria and nervous depression, haemoptysis and other haemorrhages and jaundice. For children troubled with incontinence of urine at night an infusion or tea given before retiring will be found effectual; it is also useful in pulmonary consumption, chronic catarrh of the lungs, bowels or urinary passages. Externally for fomentations to dispel hard tumours, caked breasts, ecchymosis, etc.
from botanical.com
one of mine favorite botanical web sites. :)

*
if you don't like the perfume of olive oil, you can also use soyabean oil, sunflower oil.


see you next week!

fig jam with star anise

this is not a my idea,
I found the recipe at lenny's
una finestra di fronte

but I couldn't resist trying, and as I had figs from my mother-in-law's
tree, picked by my husband and his brother :))

this recipe was mine! :)))

fig jam with star anise

1kg of figs
300gr of sugar
juice from 1 lemon
2 star anise


put the figs, together with sugar and the lemon juice in a pot.
let take a boil, thenlower the heat and let cook gently for oen hour.
pour the jam in a plastc or glass bowl, and let rest in a cool place over
the night (this helps the jam to get more solid)
the newt day add the crushed star anise and put to cook for an other hour.
pour in clean jars and close lid tight.
put upside down to cool completaly.
store in a cool, dark and dry place.


brigidaa_te:


monday I was in Firenze with a couple of friends of mine..
to see some beautiful photos of firenze,
please look here

this is me with my blogger friends :)

WHB #192 - pilacca

ciao and welcome to this week's herbal blogging!

this week we are hosted by Lynne at Cafe Lynnylu.

thank you Lynne for hosting!

the WHb idea is kalyn's,

and now kept by haalo .

thank's both of you :)

if you would like to join, please read the rules

to know the order of hosting please read here

pilacca

this recipe is regional coming from Puglia.

it is usually made with small local fried chilipeppers.

perfect with ryebread or durum wheat bread, eggs and soft cheese like caprino.

I used small sweet green pepers,

but next time I will try to mix both sweet and hot peppers.....

beacause even if it is a little long to make..

it is worth it!

1kg of green or red peppers*

500gr of green sellery

2 garlic gloves

30gr of coarse salt

15 gr of sugar

withe wine viengar or apple cider

extra vergin olive oil

clean the vegetables and cut in very tiny pieces. (also the garlic)

put everything in a large bowl, spread over the salt and the sugar

and let rest in the fridge for 24hours.

the next day put the vegetables in a colander and let sip well.

put the vegetables back in the bowl and cover compleately with the vinegar**

let rest for an other 12 hours in a cool places (fridge)

after 12 hours let the vegetables sip in a colander

(don't throw away the vinagar, you can use that again for sallads and so)

the spread the vegetables on a tray covered with a cloth to dry.

that takes a couple of hours if it is around 20°C.

then put in clean jars and cover with oil

keep in fridge.***

brigidaa_te:

*

ou can use ormal green or red peppers to

**

I mixed half water and half vinegar, to keep it softner in taste.

but Iif you like it strong, just use vinegar.

***

to keep outside the fridge and for longer time,

you have to sterilize:
put jars in a big pot and cover with water (over the lid for ca 2-3cm)

between the jars put newspaper or clots, so they don't touch eachother

(this prevent them from knocking and breaking, when the water boils the jars start to

"jump")

let boil for 20min and let cool completaly in the water (usually this takes one night)

now you can store in a cool, dark and dry place for 6 months.

see you next week.

I leave you with a photo of our Garda lake, the way it looked today :)

WHB #191 - apricot moisturizing mask

ciaoo and welcome to this week's herbal blogging!
this week we are hosted by Cheryl in Gluten Free Goodness
thank you Cheryl for hosting!




the WHb idea is kalyn's,
and now kept by haalo
.thank's both of you :)
if you would like to join,
please read the rules
to know the order of hosting
please read here


my husband have an aunt in Australia, she lives in Melbourne...knowing my hobby and passion for cooking she sended me a little funny book.
the best of summer fruits
selectabooks Ltd.
selecta edition







there is a lot of interesting recipes...all kind of dishes..to eat...
but in the end of the book, I found this very curious recipe...
well, there was nothing else to try it! :)))
another way to use apricots...not just doing jams and sauces with them! ;)







Apricot moisturizing mask







"the vitamin A content of apricots is especially beneficial to dry skins.
either fresh or dried fruit is suitable.
If using fresh apricots, simply remove the stones and mash the fruit,
if using dried, soak an hour or so in water before chopping finely and mashing.

mix the fruit pulp with enough oil
(olive safflower, peanut, avocado or almond)
to make a spreadable paste.

clean your face thoroughly, and pat the past on,
avoiding the area under the eyes.
leave on for about 20minnutes, the wash off gently with warm water"






brigidaa_te:

well...as yo can see in the photo...it is very realxing! :))
I suggest you try it...it gives you a very smooth and soft skin.
of course it doesn't make any miracles..no wrinkles disappears..but who cares! :))))







I wish you a nice evening, here on the most beautiful lake of Italy...the Garda Lake..
the sun has gone down.



and...if I didn't pay attention this evening...one of my 7 cats, Ilaria..would happily tried
our cherry dessert! :)))



and what do you say about ollie...looking desolated in front of an empty plate....



(I know they all look alike!! 5 of them are grey, one is black and white and one is all black)


see you next week! :)

WHB# 190 - Strawberry jam with coffee

ciao and welcome to this week's herbal blogging!
this week we are hosted by Laurie from Mediterranean Cooking in Alaska
thank's Luarie for hosting.







the WHb idea is kalyn's,
and now kept by haalo.thank's both of you :)
if you would like to join,
please read the rules
to know the order of hosting
please read here








I like to experiment jams and marmelades, the stranger they are the more
they affascinates me :)
I've already thried strawberry with basilico, strawberry with pepper, strawberry with mint, strawberry and grapefruit...all very very tasty..but rather normal..aren't they :))
so, when I read about the combination strawberry-coffee,
in Enza's blog and then
had it confirmed in foodpairing(such a fantastic web site!)..
I just had to try! :)




strawberry jam with coffee

1kg of strawberries
350gr of sugar
one moka of 3 cups*
1 tbsp of Nescafè

wash the strawberries quickly, cut in pieces and let marinate with the coffee for 24hours in a cool place.
the next day add the sugar and the Nescafè, mix and give a boil, lower the heat and let cook gently for 1 hour.
let rest over the night (this helps to have a firmer jam, without adding to much sugar)
the next day, cook for an hour or so.
pour in clean jars, clos lid tight and put up-side down.
let cool compleately and store in a cool, dark place.
leaving the jam resting for more than 15days, gives it more structure and flavor.
anyway...perfect at once with creamy yogurt, vanilla icecream or a simple panna cotta. :)






brigidaa_te:
*
If you don't have a moka,
make 3 expresso cups of strong coffee, your normal way.


I'm been sick for almost a week...
to have some privacy and not infesting all the family...
I stayed in Helena's and Sofia's (doughter n° 3 &4) room
looking at this liberary all day!!! :)))
it was very interesting....I found a lot of my old books..

that was touching...
finding out that they have the same book taste as I...
those two rebels, always together against me :)))
of course, the first thing I said when I recovered..was...
"put in order your liberary!"
mum's not sick anymore:))))

have a nice week!