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 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
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 🙂
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!
1/4 red bell pepper
1 clove garlic
1/4 tsp paprika
4 cubes of frozen spinach
Fry garlic, pebber, spinach – chill
Use a blender to mix the fried ingredience with avocado and spices.
Eat for example on bread within a soft boiled egg
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
…. I could keep going 😉
1 small butternut squash
1/2 queso lidayames (or feta)
1/2 bunch fresh coriander
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
Peach, baby mozzarella, basil
Mix:1 tbsp Olive oil, 1 tbsp rasberry vinegar
Serve as a salad, starter or on bread
Top with roasted pine nuts