Homemade bread with Homemade Jam and Homemade Parsley Pesto – Don’t Worry it’s Easy:)

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Blackberry Jam

For the jam, I placed the rest of the blackberries from this year’s harvest (2 handfuls) in a casserole with a bit of water in the bottom.

I sprinkled the berries with vanilla sugar, grated ginger and grated orange zest. taste how much vanilla, zest and ginger you like.

Boil about 5 minutes.

let it cool. keep it in your fridge for about a week.

Parsley Pesto

  • Parsley to fill your food processor
  • Freshly squeezed orange juice (½ a orange)
  • A handful pumpkin seeds
  • A quality oil
  • Salt and pepper

Start by blending the seeds until they become like flour. add the remaining ingredients in amounts that please your taste buds, and add oil to you reach the consistency you like.

Store in your fridge

 

 

 

Salvia chips

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My salvia grows like crazy 

Luckily, I have find a way to use the many leaves.

 

Rinse and dry the leaves

Sprincle with olive oil and a little salt

Bake in the oven 150 Celsius for 1,5-2  hours

Then you have a snack

 

Easy right 🙂

A Spicy Shot

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Scare away all potential evil with this beautiful shot

1-2 ginger roots
3 tumeric roots
2 chili habenero
1 whole garlic (like 10 cloves)
1,5 l water
Option: 4 tbsp honey

Blend all ingredients
Enjoy a shot like that, or bring it to a boil and put on bottles so that you can tage a shot each morgen (lasts about a month)

I garantee you wake up!

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Easy jam without sugar

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1 orange
1/3 cup dried cranberries

Blend the orange to orange juice

In a pot bring the juice and cranberries to boil. Turn down to low heat. Cook for 5 minutes.
Blend halv of the mixture
Put it all in a glass.

Told you it was easy!

Use it as spread on bread. Maybe with cheese and greens.
Use it on oats
As sidedish
As dessert
…. I could keep going 😉

Butternut squash spread

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1 small butternut squash
1/2 queso lidayames (or feta)
1/2 bunch fresh coriander
Olive oil
Salt and pepper

Tortillas and veggies

– divide the butternut squash lengthwise,  and remove the seeds. Brush the butternut squash with olive oil and a bit of salt. Roast in oven for 1 hour or til it is soft.
– Cool down
– Chop coriander. With a spoon you can take the flesh out of the peel of the butternut squash. Blend the flesh with coriander, salt, pepper, 1 tbsp olive oil, and crumbled cheese.
– Serve as a spead

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