Redcurrant jam Rifsberjasulta

I love redcurrants, both cooked and raw. I usually make redcurrant jelly, rather than jam, but the jam is good too, especially with smoked ham.

I sometimes make jelly from a mixture of redcurrants and stone bramble berries, which has a beautiful ruby-red colour and tastes delicious with strong cheese, and on the side with lamb and all sorts of game.

1 kg redcurrants
500-600 g sugar

Rinse the berries under cold running water and drain well. Put in a cooking pot and bring to the boil. Cook for about 5 minutes, or until the berries burst, stirring occasionally. Remove from the heat and stir in the sugar until melted.

Pour into sterilised jars, filling them completely and closing them while the jam is hot. Should keep for a year.

To make redcurrant jam with a preservative, use

1 kg redcurrants
350 g sugar
1/2 tsp salicylic acid (or other preservative)

Make the jam as instructed above, them mix in the preservative before putting the jam in the jars.

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Sandwich bread recipes get 4 delicious sandwich recipes

If you know how delicious sandwiches prepare, then you are always willing to share party to your next picnic, backyard party or tailgate.

The following are some great sandwich recipe-s your sandwich recipe-s: Add

1. ABC sandwich

Ingredients:

-1 Cup mayonnaise
-1 / 2 Cup chopped scallions
-2 Tablespoons brandy
-1 / 4 Teaspoons of coarse ground black pepper
-6 Slices toast Wholewheat
-Leaf salad
-12 Oz. crabmeat, raised more than well all shells remove
Tomato slices
-12 Slices slab Bacon, cut in half, cooked crisp and drained 2 avocados, sliced cut

Directions:

-In a small bowl, combine the mayonnaise, leek and brandy, mix well.
-For each sandwich three pieces of bread with a portion of the mayonnaise mixture to spread.
Cover of the first slice bread with lettuce leaves, 2 oz. crab meat and one or two tomato slices.
-Zweite the slice of the bread and top with the four half slices Bacon, a layer of avocado slices, an another tomato slice or two or more lettuce Add.
Blankets the third slice bread, the sandwich with wooden takes, if you want to back up and cut it in half.

Serve the sandwiches immediately.

2. Acapulco fish burgers

Ingredients:

1 Pound fish fillets
-1 medium green bell pepper, chopped
-2 medium onions, chopped
-2 Cups soft bread crumbs
3 / 4 Teaspoons salt
-1 / 4 Teaspoon pepper
-3 Tablespoons shortening

Directions:

-Bone fish; through food chopper or chop with knife.
-Kombinieren with green pepper, onion, bread crumbs, salt and pepper; Mix well.
-Shape into 8 patties about 4 inches in diameter.
-Braun on both sides in shortening in skillet over medium heat for 10 to 15 minutes.

3. Alaska Lachs Salad Sandwich

Ingredients:

-15 1/2 Ounces of canned salmon from Alaska
-1 / 3 Cup plain non fat yogurt
-1 / 3 Cup chopped scallions
-1 / 3 Cup chopped celery
-1 Tablespoon lemon juice
-Schwarzer pepper, to taste
-8 Slices of bread

Directions:

-Drain and peeling salmon.
-Stir in remaining ingredients except bread and pepper.
-Season with pepper to taste.
-Lachs mixture onto half of bread to spread; Top with remaining bread. Cut sandwiches into halves or quarters.

Makes 6 sandwiches.

4. Asian Turkey of burgers

Ingredients:

1 Pound ground Turkey
-1 1/3 Cups canned French fried onions, divided
-1 Egg
-1 / 2 Cup finely chopped water chestnuts
-1 / 4 Cup of dry breadcrumbs
-3 Tablespoons teriyaki sauce
-1 Tablespoon of Franks red hot sauce
-2 Tsp of grated fresh ginger
-4 Sandwich buns
-Shredded lettuce

Directions:

-Kombinieren Turkey, 1 cup French fried onions, egg, water chestnuts, bread crumbs, teriyaki sauce, hot sauce and ginger.
-Shape into 4 patties.
-Approx 6 cm from the heat FRY or from the open grill over medium heat 10 minutes or until no longer pink Center, rotate once.

Serve on rolls, topped with remaining 1/3 cup French fried onions and lettuce,.

Yield: 4 burgers

Want more recipes? Welcome visit our website: The recipes package and affordable pasta salad recipes for more delicious recipes.

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Gluten Free Egg Quiche and Frittata Recipes

Crustless Quiche, Frittata, Eggs

Here is my Gluten-Free Goddess® collection of quiche, egg, and frittata recipes. Flourless never tasted so good.

Artichoke and Jalapeno Savory Pie with Cream Cheese and Jalapenos

Blue Chip Frittata with Roasted Red Peppers, Greek Yogurt, Feta and Blue Corn Chips and Cherry Tomatoes

Crustless Quiche with Roasted Vegetables, Jarlsburg and Parmesan

Egg and Pesto on Grilled Gluten-Free Toast

Gold Potato Frittata with Sour Cream and Parmesan

Italian Pasta Frittata with Goat Cheese, Portobellos, Olives and Sun-dried Tomatoes

Mediterranean Pasta Frittata with Spinach, Roasted Red Peppers and Goat Cheese

Purple Potato and Carrot Quiche

Roasted Vegetable Cheddar Quiche

Roasted Vegetable Noodle Kugel with Zucchini, Onions, Peppers and Sour Cream topped with Gluten-Free Breadcrumbs

Smoked Salmon and Spinach Goat Cheese Strata

Spicy Eggs Diablo on Soft Polenta

Vegetable Kugel with Mushrooms, Potatoes, Spinach and Mozzarella

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4th of July at Joe and Dianes

After a whole night of "bombs bursting in air," I finally settle down to post up a few pictures from today. Well, technically yesterday because it is currently 12:44 AM on July 5th. If you live in the United States, Rick and I both hope that you all had a fun and safe Independence Day! If you dont, then maybe we can show you what this holiday is all about.

Theres Rick with his oldest brother Joe. Every year, Joe and his wife Diane throw a 4th of July barbecue at his home in Chino. I am glad to be able to join them this year. 

Rick and Joes mom Alice, in a lovely pink dress. She loves seeing her kids! 4th of July is a lot about family and community. I believe Alice is 89 this year, and she sure has lived through a lot!

Rick going to grab an ice cold beer. 

"Moose Drool" was what he had. Shout out to those who live back east!

Joe and Diane did a beautiful job decorating their country home. 

There were even pretty bows on the swing set. 

Which I had to test out, of course. Wheeeee!

To the right is Doug, Ricks long-time best friend. Theyve known each other since middle school. Doug told me some crazy stories about Rick... Apparently, Rick isnt the "angel" he leads me to believe. ;-)

Joe and Diane showing their mother Alice the pomegranate trees they grow out back. 

And the lemons. 

In addition to all the pretty sunflowers.

Dont know what these are called, but they were shockingly bright. 

Diane showing Alice more plants in her garden.

Like daisies... 

And rosemary, which we forgot to bring some home with us. 

Diane has a cute little shed to store all her gardening tools. 

It was lovely walking among the trees, fragrant and full of fruit. 

Joe hard at work on the grill. 

Then it was time to eat! Fourth of July is THE holiday for barbecue. Joes short ribs were delicious! 

I didnt have any chicken, but Rick did! As you can tell, theres a lot of eating on Fourth of July.

One of the best things about summer is fruits like cherries, watermelon and peaches. We also had corn on the cob, which was as sweet as can be!

Fourth of July is also about celebrating new beginnings. Congratulations to Ricks youngest brother Bob and his new wife Shelly! 

And you cant have a party without cake-- better yet, ice cream cake!

Even the cat and her kittens came out to play.

Shellys baby grandson, wondering about the weird lady who keeps taking pictures of everything.

Then Rick and Joe took one last walk out into the garden, just before the sun came down. 

Not sure what this was, but I guess theyre trying to remove some seeds?

Then it got darker and colder outside. Were having a very cool summer in California, so far. 

So then we drove our butts home, and watched the fireworks color and light up the sky in all directions. ;-)


On Independence Day, close your eyes and remember the thunderous and fateful birth of our country. 

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Pasta with Chicken and Sundried Tomatoes

This pasta dish actually is based on a recipe my mom made for years called Joys Pasta.  I believe the Joy to be Regis Philbins wife...dont ask me where in world she would have obtained this recipe, I have no idea.  I have adapted it quite a bit over the years and, in fact, I dont really think I ever make it the same way twice.  Actually thats a good thing because it is a recipe which you can easily alter to fit your likes and dislikes as well as the ingredients you happen to have available.  This current version is on the spicy side, but you can reduce the amount of hot pepper flakes or eliminate them completely. 

Begin by bringing a large pot of water to boil and cooking the rotini or bowtie or penne pasta according to the instructions on the package. When the pasta is cooked to al dente (dont overcook because it will finishing in the pan later on), drain it and set aside.

In a large skillet heat 2 tablespoons of olive oil and add sliced boneless skinless chicken breast. Season with salt and pepper and continue to sautee until cooked through. Remove from the pan and set aside. Next, add some large diced onion, a couple of minced garlic cloves and a heaping teaspoon to the same pan and saute to for a few minutes. Add about 1/2 cup of broccoli florets followed by 1/4 cup sliced sun dried tomatoes packed in oil (* if you missed it, I made some oven dried balsamic glazed tomatoes just the other day and have included that recipe below), and saute for several minutes. Add the cooked chicken back into the pan with the bowtie pasta and toss all to combine well.

To the skillet, add 1/2 cup white wine, about 1/2 a carton of chicken stock and a splash of balsamic vinegar and stir to combine. Let simmer for about 10-15 minutes and serve hot with freshly grated parmesan cheese. Also, this is one of those dishes that is even better the next day.

Balsamic Glazed Oven Dried Tomatoes

plum tomatoes, halved lengthwise
balsamic vinegar
olive oil
salt
pepper

Preheat oven to 275 degrees. Place the tomatoes on a parchment lined baking sheet and drizzle with balsamic vinegar, olive oil and season with salt and pepper. Toss to evenly coat each tomato. Roast in the oven for approximately 4-5 hours or until they are caramelized and dehydrated but still plump. To store, cover with olive oil, place in an airtight container and store in the refrigerator.

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FLUFFY WHITE FROSTING

This is a fantastic frosting recipe, for many reasons. First of all, it is delicious. After that, it is super easy, super quick, it takes no special ingredients, it is pretty to look at and it is very versatile. It is a classic.

 In a large  GLASS OR METAL bowl, put two egg whites, a teaspoon of vanilla extract and ¼ teaspoon of almond extract...set aside.
.
In a saucepan, mix 1 cup of granulated sugar, ¼ teaspoon cream of tartar, dash of salt and 1/3 cup of water. Cook and stir until it just comes to a boil and sugar dissolves.
.
Start beating your egg whites and extracts on HIGH while you slowly drizzle in the hot syrup. Keep beating on high until stiff peaks form like this:

With a hand held electric mixer, this can take up to 7 minutes, but with my stand mixer it only takes about 4 minutes. Recipe makes enough to frost a 9" two layer cake or a 10" tube cake.

NOTE: To get these lovely big swirls, use a Wilton tip # 1M...it is a huge tip and will duplicate these swirls with total ease...I promise.
Very light, this frosting is a dream to work with.

NOTE: The bowl AND beaters that you use, for this frosting, can have NO TRACE of grease or oil on them (or the frosting will not whip properly...right out of the dishwasher is perfect). A big stand mixer, like a Kitchen Aid, works the best, but this can be done quite successfully with a hand held electric mixer too (it just takes longer).

NOTE: While this frosting holds up well in all kinds of weather, it WILL form sort of a skin over the soft fluffy frosting if left in dry air for several hours. To prevent this, just cover it if you are not going to eat it the same day.

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Chicken omelet

Chicken omelet

Ingredients

• Chicken breast cut into tiny cubes 1
• Salt ¼ tsp
• Black pepper ¼ tsp
• Tomato chopped into tiny cubes 1
• Coriander leaves 1 tbsp
• Green chilies chopped 1
• Eggs beaten 3
• Oil ¼ cup

Method

• Marinate 1 finely cut chicken breast with ¼ tsp salt, ¼ tsp black pepper and cook in 1 tsp oil, keep aside, beat 3 eggs add salt and pepper to taste with 1 tbsp chopped coriander leaves, 1 chopped green chili, heat ¼ cup oil in a frying pan pour the beaten egg mixture and roll the pan to spread the egg evenly, sprinkle chicken and 1 chopped and cubed tomato, cook on low flame till set, flip the omelet and cook the other side for few seconds, fold and serve.

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Shanes Blondies with Lowlights

My friend and fellow Bakespace member, Shane, made these wonderful Blondies on his blog Culinary Alchemy. Everyone on bakespace was making them so I had to give them a try. They were fantastic and Ive made them many times since. I bet youre wondering why they are called Blondies with Lowlights. When I was making them Steve came over and asked where the chocolate was. I explained to Steve that these were Blondies and not Brownies. Steve said that he would not eat them without chocolate. So in an effort to make Steve (and the chocolate lover in myself) happy I added a small amount of chocolate chips. The chips melted and swirled in the pot. A few days later a few of us were discussing Shanes blondies on the forum. Someone else did the same thing I did and commented on the pretty swirl. Shane popped in with a little joke and called them blondies with lowlights! If you know anything about coloring hair you know that lowlights are when you bring in some strips of darker color into your lighter hair, you know, the opposite of highlights. It was a perfect name and thus Blondies with Lowlights were born. So I guess if you make brownies and swirl in some white chocolate you can call them brownies with highlights!

Blondies with (or without) Lowlights

Cooking Time: 30
Servings: 16
Preparation Time: 15

Ingredients:

3/4 cup Unsalted Butter
1 1/2 cup Light Brown Sugar
1/2 cup Dark brown Sugar
2 Large eggs
1 large Egg Yolk
1 1/2 tsp Vanilla
2 tsp Baking Powder
1 1/4 cups AP Flour
1 tsp Kosher Salt
1 Cup Chopped Pecans
1/4 cup Heath Toffee Chips (optional)
½ cup chocolate chips (for lowlights)


Directions:

Line a 13x9 pan with parchment.
Preheat oven to 350 degrees
In a sauce pan, melt butter.
Stir in the brown sugars, stirring until "melted and the mixture just begins to bubble (This is similar to making a Pecan pie)
Whisk eggs and yolks together with Vanilla.
Pour in the eggs in a steady stream, while whisking constantly to prevent scrambling.
In a small bowl, whisk flour, baking powder and salt.
Fold Flour into the egg mixture.
Fold in Pecans and toffee chips (if using)
Spread into the pan.
Bake 35-40 minutes (5 minutes less for dark pans)
Remove from oven and cool on a rack.
Lift via parchment and cut when cooled.


Note: I like mine more on the thicker side so I use a pan thats slightly smaller.

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WBB 8 Christmas Special

Its warm and cozy inside. The spirit of Christmas is vibrant outside. Your home is fragrant with the aromas coming out of your hearth. The mood is upbeat. You want to do your best. Put out the best food on the table, the best of gifts for your loved ones and pray your best for everyones happiness.

Are you surprised when I ask you to send me your favourite Christmas breakfast for Weekend Breakfast Blogging # 8? It can be as decadent as you like it to be. Whatever is your favourite on the menu this Christmas, is going to be a part of the round up.

The announcement comes in a little late as Ill be away during the Christmas week. The round up will happen after Jan 7th which is the last date for you to send me your favourite breakfast entry.

The usual -

1. Please post your Christmas breakfast entry between the 17th Dec 06 to 7th Jan 07 - preferably in the Christmas week. Link it to this post. If you use Technorati tags - use the tag WBB8.
2. Email me the URL of your entry with your name and location at saffrontrail@gmail.com with the mail titled WBB8 latest by 7th Jan, 2007.
3. If youd like to have a picture posted too, resize it to 160X120 pixel or 120 X 160 for a vertical pic and mail it along with the url.
4. Your recipe should be servable at breakfast.


Tags: WBB8, Christmas, Christmas breakfast, foodblog event, WBB

Picture courtesy: Getty Images

See whats going on for Christmas at Daily Tiffin - our food and family blog.

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Kitchen Diary Day 7

Yesterday nothing much happened in the kitchen.  The joiner came back late afternoon to sand off the plastering in the joins between the plasterboard.  Today, we painted the new walls to match the rest of the kitchen.  The colour of the paint is Barbados Sky.

Last night we had ready-made mashed potatoes with our meal (all heated in the microwave).  Tonight we are having smoked mackerel & salad with microwave chips (fries), I havent had those in the house since Andrew left home!

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Indian Style Empanadas

Indian Style Empanadas

I adapted the empanadas dough recipe from here laylita.com since dough making details are already given in the link I just go ahead with potato stuffing.

Potato and pea stuffing ingredients

Potato ( boiled, peeled and diced into cubes) – 2 nos

Dried green peas ( soaked overnight and cooked) – 1 cup

Red chilli powder – 1 and ¼ tsp

Garam masala powder – 1 tsp

Salt to taste

Cumin seeds – 1 tsp

Curry leaves ( chopped) – few

Oil – 1 tsp

Potato Empanadas

Method

1. Prepare the empanadas dough and set aside.

2. To make filling. Heat oil in a pan, add cumin seeds, curry leaves and when they crackle add  boiled potatoes, peas, red chilli powder, garam masala powder and salt. Stir well until everything is mixed well and potatoes are slightly mashed. Remove from heat and set aside.

3. Roll out empanadas dough into small discs like making puris, spoon pea and potato filling onto each disc and seal the edges. Bake in pre-heated 200c oven for about 15 to 20 mins depending on your oven settings.

4. Serve hot.

Empanadas Recipe

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Pork Bhoonie

1 kg Pork with less fat cut into medium pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon turmeric Powder
2 teaspoon chillie Powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup chopped Methi / Fenugreek leaves (Venthium greens)
Salt to taste
3 Potatoes peeled and cut into quarters
3 tablespoons oil

Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies, Methi / fenugreek leaves and mix well. Stir fry for a few minutes till the meat become firm and the leaves shrivel up. Add the potatoes and sufficient water and simmer on low heat till the pork and potatoes are tender.

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Hunter beef

Hunter beef

Ingredients

• Beef 1 ½ kg
• Cinnamon 4 sticks
• Black pepper whole 2 tbsp
• Cloves 1 tsp
• White cumin whole 1 tbsp
• Lemon juice ½ cup
• Salt 3 tsp
• Jiggery 3 tbsp
• Kalmi shora (peter salt) 2 tbsp leveled

Method

• Grind the whole spices finely, crush jiggery, mix with lemon juice and all the grinded spices, prick beef pieces very well on both sides with fork, and marinate beef in this mixture for 5 days in fridge. On the 5th day tie it with string, put enough water in a pan for it to get tender, cook on low flame till water dries and beef tender, cool and cut in slices.

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Samosa Pie with Apple Butter Chutney

I dont deep-fry! Ive said it before and I pretty much mean it. But it did occur to me that you could bake samosas, like a pie. And then it occured to me; well why not just make a pie with samosa filling? So I did.

It also occurred to me that I could adapt this recipe to make a pie crust that was sturdy yet flaky and not too rich, and it worked fairly well. I may try tweaking it a bit more, but its certainly good enough to go on with. We really liked this, both warm from the oven and cold. Which is good, because it was a bit time consuming to make. I made the dough and the filling the night before, and assembled the pie the next day. That is not a bad way to do it at all. The result is an impressive and tasty vegetarian main dish - Im thinking it could very well get served at Christmas time along with the Vegetarian Tourtiere for a meatless feast.

And yes, that is lettuce from our garden in the last picture. It occurs to me that Im amazed.


Start the Dough:
1 cup hard unbleached flour
1 1/3 cups hard whole wheat flour
1/2 teaspoon salt
3/4 cup boiling water
1/4 cup cold water

Mix the two flours and the salt in a mixing bowl. Stir in the boiling water with a fork, then the cold water, until a rough dough forms. Turn it out and knead it briefly, until it is all amalgamated and smooth. Wrap it in parchment and put it in a plastic bag. Refrigerate until wanted, at least one hour to overnight.



Mix the Spices:
1 1/2 teaspoons cumin seed
1 1/2 teaspoons coriander seed
1 1/2 teaspoons fennel seed
3-4 pods of cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne
1 1/2 teaspoons ground turmeric
1 teaspoon salt

Toast the whole cumin, coriander, fennel and cardamon in a dry skillet until slightly toasted and aromatic. Turn them onto a plate to cool, then, grind them. (Discard the papery outer shells of the cardamom.) Mix them with the remaining spices, and set aside until needed.



Make the Pie Filling:
750 grams (1 1/2 pounds) potatoes
6 large shallots
2 or 3 tablespoons mild vegetable oil
1 tablespoon finely grated peeled fresh ginger

Wash, trim and cut the potatoes into dice. Put them in a pot with water to cover, and boil until tender, about 7 or 8 minutes. Drain well.

Meanwhile, peel and chop the shallots finely. Heat the oil in a large skillet, and add the well-drained potatoes. Fry for several minutes, until browning in spots, turning regularly. Add the shallots and continue cooking for several minutes, turning regularly, until the shallots are softened. Start with the 2 tablespoons of oil, but add a little more if it looks like it may stick.

Add the ginger and spices, and continue cooking for several more minutes, turning to ensure the spices are evenly distributed. Remove the pan from the heat and allow to cool somewhat as you proceed.

Finish the Pie:
1/4 cup plus 2 teaspoons unsalted butter
flour to roll the dough
1 1/2 cups frozen peas

The butter needs to be quite soft and spreadable, although not melted. Use 1 teaspoon of it to thoroughly butter a 9" pie pan. Preheat the oven to 350°F.

Divide the dough into 2 not quite equal portions, about 60% and 40%. Roll out the larger portion on a floured board into a large rectangle, very thin. Turn the dough and sprinkle with more flour as needed to keep it from sticking while you work.

Take 60% of the 1/4 cup of butter - (just eyeball it, okay?) - and spread it as evenly as you can over the dough. It doesnt have to be all that even; see the first picture. Fold up the bottom line of the dough to roll the whole thing up into a cylinder. Roll the cylinder of dough into a coil (second picture), and roll it out flat again, into a circle this time. The circle should be large enough to fit into your prepared pie pan.

Mix the frozen peas in with the potato filling, and put it in the pie crust.

Roll out the second piece of dough and smear it with butter in the same way as the first piece of dough. Coil it up, and roll it out to fit on the pie as the top crust. Pinch the edges sealed and cut some vents in the top of the pie.

Melt the remaining teaspoon of butter, and brush it over the top of the pie. Bake for 1 hour and 10 to 15 minutes, until golden brown. Serve warm to room temperature with the chutney.

Make the Chutney:
1/4 cup apple butter
the juice of 1 small lime
1 teaspoon finely grated peeled fresh ginger

Mix in a small bowl.




Last year at this time I made Aunt Hildas Spanish Cream becomes Ricotta Panna Cotta. Quicker to make than to type.

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