Who doesn’t like jam. Actually in last two years, I have hardly purchased any store-bought ones, as home made jams are very easy to prepare. Moreover, you can control your ingredients, especially sugar. You can know exactly what is in your recipe, which is my all time favorite homemade cooking advantage.
I don’t have much knowledge on canning, so I make small batches of jams. Small batch can be easily consumed in a month’s time frame. Jams can be used not only on a slice of bread or a croissant, but you can mix it with granola and Greek yogurt for a perfect breakfast on the go. It can be baked in a puff pastry with brie cheese. There are several uses.
Summer is going on and we frequently visit local farms for fruit picking. If you haven’t experienced farm fresh picking, then please do so. It is a perfect day out activity with your family and friends, especially kids.
My husband and I have gone for several of them: blueberries, raspberries, strawberries, cherries, and apples. You can also pick pumpkins during Halloween-Thanksgiving holiday time.
2 cups of fresh blueberries
1/2 lemon juice
1/2 cups of sugar
2 tablespoons of pectin (a vegetarian option)
Heat up your pan at low-medium temperature.
Add blueberries, lemon juice, sugar, and pectin. Mash everything well.
Now reduce until 1/3 of the original quantity.
Cool it a bit and fill it in a clean and sterilize container jar.
I love this simple salad and it is very easy to make. Perfect for spring and summer time. Infact it can be served during Easter, as it looks like a nest with bright Easter colors. Also you can serve it with your Thai menu.
1 large Carrot (thinly peeled with peeler)
2 small Persian cucumbers (thinly peeled with peeler)
2 spring onions (chopped)
Dressing: (crush in your blender)
1/4 cup salted peanuts
1 inch ginger
1 clove garlic
5 tablespoons of rice vinegar
1 tableof grapeseed oil
2 tablespoons of soy sauce
4 tablespoons of sugar
5 tablespoons of water (or coconut milk)
Pepper to taste
Note: Since you are using soy sauce, add salt once dressing is already made.
Well I definitely love this topping on my pancakes, waffles, and toasted bread slice.
My husband and I are huge fans of a breakfast place called ‘The Lunch Bell’ in our city Newport News. It is very famous for its breakfast and lunch menu. They serve pure quality food and we always order ‘sweet potato pancakes’ with their ‘honey pecan butter’. That gave me inspiration for this recipe.
Well, I wanted to replace mine with maple syrup & walnuts, but you can choose your ingredients as per your liking. Luckily I found a similar recipe on food network website.
1/2 cup or 1 stick of unsalted butter (room temperature)
1/4 cup of maple syrup (honey or agave)
1/2 cups of lightly toasted walnuts
1/2 teaspoon of cinnamon powder
1 pinch salt (to balance out sweetness)
Put everything in food processor and coarsely grind it.
Serve it on toasted bread or pancakes or waffles.
Freeze the spread like a cylindrical block in a plastic wrap. Later you can cut it like normal butter and reuse it. This will help you watch your portions and control your calories, as it is very sinful.