Amazing Pickled and Marinated Vegetables Recipe : Jamie Oliver About Sterilizing Jars: Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Tips: Jars should be made from glass and free of any chips or cracks. To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Use tongs when handling hot sterilized jars, to move them from boiling water. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. After the jars are sterilized, you can preserve the food. Recipe Excerpted from JAMIE AT HOME by Jamie Oliver.
Mulled Wine Recipe | mulledwinerecipe.com Tutorial: Make Your Own Bath Salts DIY After the busy Holiday season, if you’re anything like me, you ate too many sweets, drank too much cider, and generally feel like it’s time for a relaxing bath and a detox program. Here is a step-by-step tutorial on making your own detoxifying bath salts with items you can find at your local shops. You will need: Epsom Salts (available at most health food, pharmacies, and some bulk food stores)Bath Salts*Spice or Coffee GrinderHerbal Botanicals, optionalEssential OilsMeasuring CupsMixing SpoonSodium Bicarbonate (Baking Soda), optional.Presentation Containers *Bath Salts are available in a variety of styles, colours, and origins, each with their own composition of trace minerals, colour (such as pink Himalayan Salts), and purported health benefits. To make your Bath Salts, combine: 1 cup Epsom Salts½ cup sea salt, ground in a clean, dry spice or coffee grinder.1/8 – ¼ cup botanical additive. Pour into cellophane bags or jars, tie with ribbon or decorate accordingly. Feeling sluggish?
Yule Log (Buche de Noel) Recipe With Picture - Joyofbaking.com * Chocolate Sponge Cake: Preheat your oven to 450 degrees F (230 degrees C) and place the oven rack in the center of your oven. Butter, or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper, and then butter and flour the paper (or spray with a nonstick vegetable/flour spray). In a bowl, whisk the flour with the cornstarch, cocoa powder, and salt. Next, remove 1 tablespoon (15 grams) of the granulated white sugar called for in the recipe and set it aside. It will be added to the whipped egg whites. Then, place the two eggs and three egg yolks, along with the remaining granulated white sugar and vanilla extract, in the bowl of your electric mixer, fitted with the whisk attachment (can use a hand mixer). In a clean bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, on medium low speed, until soft peaks form. Chocolate Frosting: Place the chopped chocolates in a medium sized heatproof bowl.
Flavored Salts “A flavoured salt is one of the simplest and most basic ways of finishing a dish – it’s so easy and tasty, yet hardly anyone does it”– Jamie Oliver My fascination with flavoured salts began after reading about it in Jamie’s Kitchen. And boy was I in awe of salt when I learned about the different varieties. Now I look at salt with a lot more reverence. Many of these expensive flavoured salts that are all the rage right now can easily be mixed up at home at a much lower cost and they are so much fun to play around with! And, if you want to get gourmet-ish you can make combinations like smoked paprika, tomato and squid-ink with the salt. Onion, garlic and celery are the most common flavoured salts but you can make some very wonderfully fragrant, wicked salt flavours with a little experimentation. I got myself some pretty bottles, flavoured some sea salt, and now I have a year’s supply to sprinkle on every other thing! Jamie Oliver’s Flavoured SaltsFrom Jamie’s Kitchen
Gratin of Brussels sprouts with lardons, Flavored Salt Recipes Salt is one of those essentials in any kitchen, and it can take any dish from OK to amazing with just a quick sprinkle! This holiday season, spend just a few hours making your very own flavored salts for an easy edible gift. The process is simple and the possibilities as to the flavorings are pretty endless. I made three different varieties including roasted garlic salt, meyer lemon salt, and shiitake salt. The roasted garlic and meyer lemon salts both took a little longer to make, but the shiitake one's incredibly simple and would work with just about any dried herb, from dried mushrooms to chili flakes to rosemary. When combining a salt with a flavoring that is a little more moist like roasted garlic or citrus, you will need to dry it out in the oven for a short period. I must admit out of my three, I fell in love with my roasted garlic salt; the flavor is more complex than your average garlic salt and is epic on french fries. Get these incredibly easy recipes when you read more.
Christmas Jam Recipes pectin, strawberries, sugar and cranberries B 40 mins, 4 ingredients confectioners sugar, preserves, unsalted butter, pure vanilla extract, salt and 3 MORE B 105 mins, 8 ingredients butter, crystallized ginger, fresh cranberries, pectin, dried cranberries, sugar and 1 MORE B 50 mins, 7 ingredients fresh lemon juice, crushed pineapple juice, sugar, water, cranberries and apples B 35 mins, 6 ingredients butter, fresh cranberries, ruby port, pectin, dried cranberries and 1 MORE B 6 ingredients juice, butter, brown sugar, frozen strawberries, kosher salt, cranberries and 1 MORE B 7 ingredients margarine, pectin, strawberries, cranberries and white sugar B 50 mins, 5 ingredients butter, egg yolks, flour, chopped pecans, salt, sugar, jam and vanilla B 25 mins, 8 ingredients raspberry jam, confectioners sugar and dough B 50 mins, 3 ingredients flour, kosher salt, unsalted butter, pure vanilla extract, sugar and jam B 85 mins, 6 ingredients B 85 mins, 11 ingredients B 20 mins, 9 ingredients B 80 mins, 5 ingredients
Marinated Feta Recipe There’s lots of feta-like cheese out there, but only cheese made in Greece is considered true feta nowadays and you can’t call it feta anymore unless it was produced there. Like Champagne, which has to be made in Champagne or Brie de Meaux which has to be made is Meaux, it isn’t feta unless it’s made where it’s supposed to be made—in Greece. Although I’m not much of a font of knowledge about a lot of things, if it’s food-related, I’ll do in a pinch. If you want to make something that’s impressive and incredibly simple to put together, maybe I can help you out there as well. Start with a clean jar of any size and add chunks of feta. But use what’s available wherever you live, by all means. As you stack the feta, add lots of branches of thyme and rosemary (don’t be shy), a few fragrant bay leaves, punch it up with some of those small, dried red chili peppers or chili flakes, add a couple of turns of freshly-ground pepper—whatever floats your boat (or the feta.) Related Recipes and Links
How To Make Vodka Infusions | Bex Huff Lately I've gotten into creating infused Vodka. This basically means adding fruits, herbs, and spices to Vodka in order to create a uniquely flavored liquor. There are plenty of sites out there with tips for infusers, recipes for infusions, and cocktail recipes. However, if you're the experimental type, you can skip the lectures and get started immediately. You can make an infusion out of any liquor, but Vodka typically has the most neutral flavor, so its least likely to clash with your other ingredients. Rum is too sweet, whisky is too sour, and gin tastes too much like pine trees. You do not need sophisticated equipment to make infusions. One liter capacity air-tight Mason jarsOne liter capacity air-tight bottlesFunnelSharp pearing knifeMuddlerSharp vegetable peeler UPDATE: If you want to make infusions with Espresso or other small-grained food, you'll also want a French press... Anyway, place the ingredients into the mason jar, and fill it with 1/2 to 1 liters of vodka. Lemon Infusion