Grundzutaten selbstgemacht – Seite 3

Erdbeerlikör, Basilikum-Olivenöl & HolunderblütenessigStrawberry Liquor, Basil Olive Oil & Elderflower Vinegar

Update: Für die deutschen Rezepte nach unten scrollen.

These beauties are my latest experiments.

This is the first time I’ve mixed them up. But I’m sure, they will turn out great. Because how shouldn’t liquor, oil and vinegar with these ingredients turn out great?!

I’ve made liquor before. With elderflower or peaches. I made the elderflower one this year again. It’s perfect. So if you can still lay you hands on elderflowers, pick them immediately and make something special! We wanted to make even more, but the season here is already over.

But so has the season of strawberries and basil begun.

Yesterday we went picking strawberries on a huge field. The fruits were delicious and we bought over 2 kilos for 6,50 Euros.

After coming home, I dived into the kitchen, ready to make jam and liquor. What a feast!

And so I’m looking forward to the raspberry season in 3-4 weeks. I can’t wait for them and even more jam!

Vor einem Jahr: Zitronen-Rosmarin-Kekse

Erdbeerlikör

Ergiebt: ca. 1 Liter

Zutaten

300 g Erdbeeren
200 g Zucker
ca. 500 ml Korn (oder anderen Alkohol ohne Eigenschmack, der um die 38 Vol. % hat)
optional : gefiltertes Wasser

Die Erdbeeren putzen und die Strünke entfernen. Mit einem Zahnstocher mehrmals einstechen. In eine sterilisierte 1 l Weithalsflasche geben. Den Zucker dazu und mit dem Korn auffüllen, bis alles bedeckt ist. Verschließen und vorsichtig schütteln bis sich der Zucker aufgelöst hat.

An einem dunklen Ort 4 Wochen lagern. Dann den Likör kosten, ob das Aroma sich schon voll entwickelt hat. Wenn nicht, nochmal 4 Wochen lagern. Den Likör durch ein Sieb filtern und die Erdbeeren wegschmeißen. Den Likör verdünnen (wer mag), bis der gewünschte Alkoholgehalt erreicht ist. Den Likör in eine sterilisierte Flasche füllen.

Innerhalb eines Jahres aufbrauchen.

Basilikum-Olivenöl

ergibt: 0,5 Liter

Zutaten

einen großen Bund Basilikum
ca. 0,5 l gutes Olivenöl

Die Blätter von den Stängeln zupfen, waschen und trocknen. Am besten eine Salatschleuder und anschließend ein Küchenhandtuch benutzen um sie vorsichtig zu trocknen.

In eine sterilisierte 0,5 l Weihalsflasche geben und mit Olivenöl befüllen. Verschließen und an einem trockenen Ort lagern.

Das Öl durch ein Tuch filtern und die Blätter wegwerfen. Das Öl in eine neue sterilisierte Flasche füllen.

Innerhalb von 6 Monaten aufbrauchen.

Holunderblütenessig

ergibt: 1 Liter

Zutaten:

etwa 15 Holunderblütendolden, je nach Größe
etwas weniger als 1 l Weißweinessig

Schaut euch die Holdunderblüten genau an, um Insekten zu entfernen. Leicht über dem Spülbecken schütteln, damit die Insekten rausfallen.

In eine sterilisierte 1 l Weithalsflasche geben. Ich hab so viele reingesteckt wie reingepasst haben. Mit dem Essig auffüllen und die Flasche verschließen. Die Flasche schütteln und an einem dunklen Ort 4-8 Wochen ziehen lassen. Einfach mal probieren, ob das Aroma schon stimmt.

Den Essig durch ein Tuch filtrieren und in eine sterilisierte Flasche füllen.

Hält sich mindestens 1 Jahr.

These beauties are my latest experiments.

This is the first time I’ve mixed them up. But I’m sure, they will turn out great. Because how shouldn’t liquor, oil and vinegar with these ingredients turn out great?! I’ve made liquor before. With elderflower or peaches. I made the elderflower one this year again. It’s perfect. So if you can still lay you hands on elderflowers, pick them immediately and make something special! We wanted to make even more, but the season here is already over.

But so has the season of strawberries and basil begun. Yesterday we went picking strawberries on a huge field. The fruits were delicious and we bought over 2 kilos for 6,50 Euros. After coming home, I dived into the kitchen, ready to make jam and liquor. What a feast! And so I’m looking forward to the raspberry season in 3-4 weeks. I can’t wait for them and even more jam!

One year ago: Lemon-Rosemary-Cookies

Strawberry Liquor

yields: about 1 litre Ingredients:

300g strawberries
200g sugar
about 500 ml korn (or other alcohol, that contains no flavour and about 38% alcohol)
optional : filtered water

Clean the strawberries. Remove the hulls and prick them with a toothpick several times. Add them to a wide-necked sterilized bottle. Add the sugar and fill it up with the korn, until everything is covered. Close with a lid and shake gently, until the sugar has dissolved. Store in a dark place for at least 4 weeks. Then try a spoonful, if the flavour has already fully developed. If not store another 4 weeks. Filter the liquor and discard the strawberries. Thin the liquor with filtered water down, until you’ve reached the desired alcohol content. Consume within a year.

Basil Olive Oil

yields: 0,5 litres

Ingredients:

one large bunch basil
about 0,5 litres good-quality olive oil

Pick the leaves from the stems. Wash the leaves. Dry them. Perfect would be using a salad spinner and afterwards some kitchen towel to pat them dry gently. Fill a wide-necked sterilized bottle with the basil leaves. Add the olive oil. Close with a lid and store in a dark place for four weeks. Filter the oil and discard the leaves.

Consume within 6 months.

Elderflower Vinegar

yields: 1 litre

Ingredients:

about 15 elderflower heads, depending on the size
a bit less than 1 litre white wine vinegar

Inspect you elderflower heads to remove any insects. Shake them gently over you kitchen sink, so insects fall out. Add them to a wide-necked sterilized bottle. I added as much elderflower heads to the bottle as possible. Fill it up with the vinegar. Seal the bottle. Give it a shake and let it stand in a dark place for 4-8 weeks. Give it a try, if you are curious. Filter the vinegar with a kitchen cloth, before using.

Tomaten und ÄpfelTomatoes and Apples

Update: Für das deutsche Rezept nach unten scrollen!

Summer ending and autumn beginning. That is what tomatoes and apples are standing for, right now. That is how I feel. I’m yearning for the warm summer air and long nights, but I also like when it rains all day and the sky is cloudy. It’s a good excuse to cozy up and eat meals, that warm from inside. And it’s a good excuse to drink glühwein, yet. Yeah, I already had my first some days ago…

For enjoying the last summer bits and preserving it until autumn and winter, make some good old homemade pasta/pizza sauce and can it. It’s a bit of work chopping all the tomatoes, but the rest is just easy going. And there’s definitely no need to peel the skin off them! I made sauce of 2 kilos of tomatoes and it looked a lot in the pot. But afterwards it ended in 5 jars. That’s good, don’t get me wrong. But if you have access to a lot tomatoes, don’t be shy or scared of the amount, you will be rewarded with a lot of yummy pasta sauce, that will bring you through the summer-less seasons.

For enjoying the first autumn bits, I give you a simple apple compote on the way, which can be spiced up with your favourite spices or made with additionally pears. This compote is just perfect as a topping on arroz con leche, creams or the flan tart, I will post next time. It can also used as a filling for a sweet snack made of puff pastry or enjoyed with pancakes. Make a lot, it disappears fast!

Diese Rezepte sind nur Richtlinien. Lasst Zutaten weg oder fügt andere hinzu, wenn ihr möchtet.

Wenn ihr Pastasauce einmachen wollt, müsst ihr vorher die Gläser und Deckel sterilisieren. Hier gibt es gutes und sehr witziges Video darüber und wie man ganze Tomaten einmacht.

Selbstgemachte Pasta Sauce

Zutaten:

2 kilo reife Tomaten, gewaschen und gehackt
5 mittlere Zwiebeln, fein gehackt
3 Knoblauchzehen, fein gehackt
Meersalz, Pfeffer
frische Kräuter, wie Basilikum Thymian, Oregano, Salbei, Minze, Rosmarin
Olivenöl

In einem großen Topf einen großzügigen Schuss Olivenöl erhitzen. Zwiebeln und Knoblauch dazu, 1-2 Minuten andünsten, aber nicht braun werden lassen. Die gehackten Tomaten dazu und köcheln bis alles weich und sämig wird. Das dauert etwa 20-30 Minuten. Währendessen die Kräuter hacken.

Wenn du die Sauce einmachen willst, jetzt die Gläser und Deckel vorbereiten und auf ein sauberes Geschirrtuch legen.

Mit den Kräutern, sowie Salz und Pfeffer abschmecken.

Während die Sauce noch heiß ist, in die Gläser füllen. Aufpassen dass die Ränder sauber sind! Gut verschrauben und abkühlen lassen.

Apfelkompott

4 säuerliche Äpfel
1 Vanilleschote, Mark herausgekratzt
1 Sternanis
50 ml Wasser
50 g Zucker

Die Äpfel entkernen und in kleine Würfel schneiden. Äpfel, Zucker, Vanilleschote und -mark, Sternanis und Wasser in einem Topf erhitzen. Köcheln lassen, bis die Äpfel zerfallen sind oder sich leicht mit einem Löffel zerdrücken lassen, etwa 10-15 Minuten.

Die Gewürze entfernen und gleich verwenden oder im Kühlschrank aufbewahren. Innerhalb von 2-3 Tagen verbrauchen.

Note: That is just a guideline. Feel free to add and leave things, how you prefer it.

If you want to can the pasta sauce, you need clean jars with lids, that you’ve sterilized before. Here’s a really good and also funny video about sterilizing jars and canning whole tomatoes from The Bitten Word. They put it in a nutshell.

Homemade Pasta Sauce

2 kilos ripe tomatoes, unpeeled washed and chopped
5 medium onions, chopped
3 garlic cloves, chopped finely
salt, pepper
herbs, such like basil, thyme, oregano, sage, mint, rosemary; preferably fresh, otherwise dried
olive oil

In large pot heat a good splash of olive oil and add the onions and garlic. Cook a minute or two, but don’t let it brown. Add all the chopped tomatoes. Cook until tender and everything gets mushy. That takes about 20-30 minutes. Meanwhile chop your fresh herbs.

If you want to can your pasta sauce, prepare now the jars and lids. Place them on a dish towel.

After that, add the herbs to the sauce and season it with salt and pepper.

Now as the pasta sauce is still hot, fill your jars with the sauce. Make sure that the rims of the jars are clean, when you seal them with the lids. Let them cool.

Apple Compote

4 acidic apples
one vanilla bean, split open and seeds scraped
one small star anise
50 ml water
50 g sugar

Core the apples and cut them into small cubes (0,5×0,5cm). Heat a small saucepan. Add apples, sugar, vanilla bean and seeds, star anise and water. Let it simmer, until mushy or until you can mash the apples with your spoon easily. It takes about 10-15 minutes. Remove the spices, eat immediately or store in the fridge for 2-3 days.

Selbstgemachte GemüsebouillonpasteHomemade Bouillon Paste

Upate: Für das deutsche Rezept nach unten scrollen!

As I was ill the last two weeks, I wanted to do more for my blog. I made some things – I swear! But it happened, that those things were not good enough for my blog. Unfortunately.

Now that I’m back to work, I’ve done some great things and even more great photos of it! But just no time to write. So this evening I just take the time.

In my ill-time I had a lot of time to read lots of blogs, recipes and other interesting things. I got hold on a simple recipe making your own bouillon paste of vegetables. Since I’m very into making everything on my own, I was thrilled.

Since I’m not a fan of glutamate in food, I’m using only organic granulated bouillon, because it never contains glutamate. But it can contain other things that you don’t want in there, for example gluten or allergens. So making your own paste, disposes this problem. And of course it’s just great to make your own bouillon, without making a real stock!

I adapted the recipe from 101 Cookbooks. You can vary, which vegetables you use and also the ratio. I do not like celery stalks. But I like the root. So I just used that. Equally I do not like cilantro, thus I used just parsley. However It would be interesting to add some basil the next time or parsnips.

It’s recommended to use a food processor. As I do not have one, I thought optimistic and use my blender. Hmmm… wasn’t that good idea. It didn’t get the leek and the carrots alright. Celery was good with it. In the end I used my immersion blender. It took some time longer I think (since I can’t compare), but it worked very well and I got a moist paste. I didn’t used as much salt, as stated in the „original“ recipe. Maybe that leads rather to a „creamy“ paste, than a loose paste. For me it’s salty enough and if not, adding salt is less a problem, than to withdraw some.

My recommendation is to dissolve 2,5 tsp. per 250 ml (1 cup). It dissolves very good, if you wonder ;-).

I put one jar of the bouillon in the fridge and froze the rest in portions. If you are not using that much bouillon, you can freeze it in ice cube trays, so your portions to thaw are very small. I froze the rest in three portions, every equal to the amount in my fridge. It yields about four 200ml jars.

Selbstgemachte Gemüsebouillonpaste

nach einem Rezept von 101 Cookbooks

Zutaten:

150 g Lauch
200 g Fenchel
200 g Möhren
200 g Sellerie (ich nehme Knollensellerie)
30 g getrocknete Tomaten
100 g Schalotten, geschält
3 Knoblauchzehen, geschält
150 g feines Meersalz
80 g glatte Petersilie

Das Gemüse waschen.

Den Lauch halbieren und in Scheiben schneiden. Den Sellerie schälen und in Stücke schneiden. Ebenso Möhren, Knoblauch und die Schalotten. Die Petersilie grob hacken.

Wenn ihr einen Pürierstab verwendet, ist es leichter, wenn man das Gemüse in kleine Stücke schneidet.

Die ersten 4 Zutaten in die Küchenmaschine geben und etwa 20 Mal pulsen. Alternativ mit dem Pürierstab pürieren. Die anderen Zutaten dazugeben und pürieren bis man eine feuchte Paste bekommt. Mit dem Pürierstab kann das länger als 5 Minuten dauern.

Die Paste in ein kleines Glas füllen und den Rest portionsweise einfrieren.

2,5 TL auf 250 ml kochendes Wasser verwenden.

Die Paste hält sich sehr lange im Kühlschrank.

As I was ill the last two weeks, I wanted to do more for my blog. I made some things – I swear! But it happened, that those things were not good enough for my blog. Unfortunately.

Now that I’m back to work, I’ve done some great things and even more great photos of it! But just no time to write. So this evening I just take the time.

My recommendation is to dissolve 2,5 tsp. per 250 ml (1 cup). It dissolves very good, if you wonder ;-).

Homemade Bouillon Paste

adapted from 101 Cookbooks

Ingredients:

150 g leeks
200 g fennel
200 g carrots
200 g celery (I prefer roots)
30 g sun-dried tomatoes
100 g shallots, peeled
3 cloves garlic, peeled
150 g fine grain sea salt
80 g flat-leaf parsley

Wash the vegetables.

Slice the leeks. Peel the celery. Chop the fennel, carrots, celery, shallots and garlic. Chop the parsley loosely.

If you are using an immersion blender, it’s easier for you to cut the vegetables into smaller pieces. Place the first four ingredients in your food processor and pulse about 20 times. Or puree with your immersions blender. Add the other ingredients and puree as long as you get a moist paste. If you use an immersion blender it can take over 5 minutes.

Fill in a jar and keep it in the fridge. Freeze the rest in portions.

Use 2,5 tsp. of bouillon per 250ml (1 cup) boiling water.