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Kaneel-tamatiekonfyt

Kaneel-tamatiekonfyt



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Kaneel verleen ekstra soetheid aan hierdie hartige konfyt, wat dit 'n uitstekende pasmaat maak met baie gekruide lam of vark. Hierdie resep is afkomstig van Maydan in Washington, DC, ons nr. 2 beste nuwe restaurant 2018.

Bestanddele

  • 1 28 oz. kan heel San Marzano -tamaties
  • 3 eetlepels Ekstra fynfilteerde olyfolie
  • ½ medium ui, fyngekap
  • 4 knoffelhuisies, fyngekap
  • 3 eetlepels geroosterde sesamsaad
  • 2 eetlepels gedistilleerde wit asyn

Resepvoorbereiding

  • Giet tamaties en hul vloeistof in 'n groot bak en druk tamaties fyn met jou hande. Verhit olie in 'n groot kastrol oor medium. Kook ui, af en toe roer, tot sag, maar sonder om 'n kleur aan te neem, 8-10 minute. Voeg knoffel by en kook, roer, tot sag, sowat 2 minute. Voeg tamatiepasta by en kook, roer, tot dit begin verdonker, ongeveer 2 minute. Voeg fyngedrukte tamaties, kaneelstokkies, suiker en sesamsaad by. Verlaag die hitte tot laag en kook, roer af en toe en tamaties met 'n houtlepel, totdat die geure versmelt het, 35-45 minute. Verlaag die hitte indien nodig om te verhoed dat konfyt te hard prut; jy wil nie hê dit moet baie verminder nie. Verwyder van die hitte en roer asyn by; laat afkoel. Geur met sout.

  • Doen vooruit: Tamatiekonfyt kan 1 week vooruit gemaak word. Bedek en verkoel.

Resep deur Maydan, Washington, DC Beoordelingsafdeling Die mees onderskatte gereg by Maydan in Wash DC is hierdie tamatiekonfyt hier. Dit is presies wat alle huishoudings ALTYD nodig het! Ek verkies dit dikker, dus verdubbel ek die tamatiepasta en meng die sap uit die blikkie (ek bêre die sap vir sous!), Maar die geur is op die punt.

Ouma Lundberg se klein groen notaboek

Hierdie notaboek is een wat ouma waarskynlik saamgestel het vir haar dae saam met oupa in hul lugstroom. Later het sy dit saamgebring toe sy winters in Virginia en Minnesota deurgebring het en koekies en ander lekkernye vir kleinkinders en agterkleinkinders gemaak het.

Hoender vierkante
van Arlys
3 oz pkg roomkaas versag
3 eetlepels gesmelte botter
2 gaar ontbeende hoender in blokkies
1/4 teelepel sout
1/8 teelepel peper
2 eetlepels melk
1 eetlepel gekapte ui of grasuie
8 oz pkg Pillsbury sekelrolletjies
3/4 koppie gebreekte croutons
Meng kaas en 2 eetlepels botter (reserveer 1 eetlepel vir later) Voeg die volgende 6 bestanddele by. Meng goed.
Afsonderlike halfmaanrolletjies in 4 reghoeke druk stewig op gate om te verseël. Skep groot eetlepel vol vleismengsel in die middel van elke reghoek. Trek 4 hoeke na die boonste middel – Draai en amp seëlrande – kwasblaaie met gereserveerde botter. Strooi croutons oor. Bak op gesmeerde koekie. 20-25 minute 350 F.

Perske konfyt
Sny perskes in klein stukkies. Sit in 'n groot ketel sonder om water by te voeg. Kook stadig sowat 20 minute of tot perskes effens sag is. Meet perskevleis en amp vir elke koppie perskes, voeg 1 koppie suiker by. Keer terug na vuur en kook tot die gewenste konsekwentheid.
Stroop
2 dele water of vrugtesap
1 deel suiker kook

Glaze Strawberry
1 koppie suiker 1/2
1 koppie water 1/2
3 eetlepels mielieblom 3 teelepels
3 eetlepels aarbei jello 3 teelepels
1/4 koppie voedselkleur
Perskepastei
3 eetlepels lemoen
1 bottel 12 oz 7 op
1 koppie suiker
1 oz boks aarbei jello
Vars aarbeie
Kook 7 op, suiker, mielieblom tot dik, voeg jello by.
Maak 2 pasteie

Quiche
van Lynda
1 8 oz Switserse kaas in dun repies gesny
2 eetlepels meel
1 1/2 koppie half en half
4 eiers effens geklits
8 skerp gaar spekskywe verkrummel
1/2 teelepel sout
Strooi peper
1 9 duim ongebakte deeg
Gooi kaas met meel. Voeg half en half, eiers, spek en speserye by. Meng goed. Giet in deegdop. Bak teen 350 F. 40-45 minute of tot gestol. Bedien 8-10. Kan 3/4 koppie gekapte ham vir spek vervang.

B C Oondete
van Helia
2 koppies gesnyde aartappels
2 koppies hamburger stukke
1 koppie gesnyde ui
kan wortels in skywe gesny word
1 teelepel sout
1/4 teelepel peper
1 blik tamaties gekap
Bak 350 F tot gaar.

5 Sop Warmgereg
2 pond hamburger soteer
2 medium uie
1 blik room muhsroom
1 blikkie hoender
1 blik seldery
1 blikkie hoender in rys
1 blik groenteboon
Meng 2/3 pkg Chinese noedels
Sommige bo -op. Moenie sout nie.
Bak 350F 45 minute onbedek. Kan wortels – ertjies byvoeg.

Mieliebrood
1 eier
1 1/4 koppie melk
1/2 koppie suiker
1/4 koppie slaai -olie
2 Hungry Jack ekstra ligte pannekoekmengsel
Meng. Goed gesmeerde vierkantige pan. Bak 425 – 20-25 minute

Lemony Cranberry Relish
2 blikkies hele bessiesous
1 koppie oranje marmelade
Sap en rasper skil van 1 suurlemoen
1/2 koppie gekapte okkerneute
Chill

Kersbome
3 koppies gevlokte klapper
1/4 koppie sagte botter
2 koppies gesuiwerde suiker
1/4 koppie ligte room
Onttrek suurlemoen
Roer gevlokte klapper by. Lepel teelepel op waspapier en#8211 chill. Vorm in keël 1 3/4 hoog. Versier met rooi kaneelkoekies. Meng in 'n klein skottel oor warm water – 1/2 6 oz 1/2 koppie sjokoladeskyfies en 2 eetlepels groentekort. Druk onderkant bome in sjokolade.
Gekleurde klapper:
Plaas 1/2 koppie klapper in pot of plastieksak. Meng 1 of 2 druppels groen voedselkleursel en 1/2 teelepel water. Voeg by klapper. Skroef die deksel op of vou die bokant van die sak toe en skud tot die klapper eenvormig is.

Toebroodjie smeer
van Pauline
1 koppie gemorspos
8 oz minder Philly Cheese
Tamatiepasta

Lynda se hoender
1 pkg Hidden Ranch dressing
Suurroom. Sprinkel mielievlokkies.

Rooi kaneel appels
2 koppies suiker
1 koppie water
1/3 koppie rooi kaneelkoekies
3/4 teelepel rooi kleur
Los op. Voeg by appels wat in skywe gesny is of in kwarte gesny is. Kook tot appels sag is. Maak ten minste 6 appels.

Rabarberkoek
1 1/2 koppie suiker 1 w 1/2 bruin
1 koppie verkorting
1 eier geklits
1 koppie suurmelk
1/4 teelepel sout
1 teelepel koeldrank
2 koppies meel
1 teelepel vanielje
1 teelepel kaneel
1 1/2 rabarber fyn gesny
Bak 30-35 minute 350 –. Meng bo -oor – 1 koppie suiker, 1/2 teelepel kaneel

Tamatiekonfyt
3 koppies tamatie 4 koppies
1 pakkie suurlemoensap 1 pakkie lemoenjello
1 1/2 koppie suiker, bietjie suurlemoen
cn stick aarbeie 1 1/2 t c suiker

Groen tamaties
2 koppies groen tamaties
sny blender
2 koppies suiker
1 pakkie framboosjello
1 10 oz boks bevrore aarbeie
1 pk 3 1/2 oz aarbei -jello

Rabarberkonfyt
4 – 5 koppies rabarber
3 koppies suiker
1 pakkie jello
Aarbei – pynappel

Gebakte stoofpot
van Lynda
2 # stoofvleis in blokkies gesny
1/2 koppie tamatiesap of V8
6 wortels in blokkies gesny
3 stingels seldery
1 ui
2 teelepels sout
2 eetl tapioka
1 eetlepel suiker
'N Paar druppels Worcestershire -sous
Meng bak in oondbak by 400F 15 minute dan 300F 3 uur.

Gebakte of Hoenderslaai
2 koppies gekapte hoender
2 koppie seldery
1/2 koppie geroosterde gesnyde amandels
1 klein koppie sampioene
2 teelepels gerasperde ui
1/2 koppie gekapte groenrissie
1/2 koppie mayonnaise
2 eetlepels pimiento
2 eetlepels suurlemoensap
1/2 koppie room hoendersop
Sprinkel 3 koppies fyngedrukte aartappelskyfies, 1/2 koppie gerasperde kaas bo -oor.
1/2 uur by 350 F.

Hoenderslaai
2 koppies hoender gesny
1 koppie seldery
1 eetlepel suurlemoensap
sout, peper
1/2 koppie mayo
2 eetlepels soetrissies of geniet
2 eiers hardgekook
amandels

Aartappel
Aartappel koekie
Half & amp Half
1 koppie selderysop
gedroogde uie
Sprinkel kaas – Bedien met ham.

Vrugtekoek
50+ versuikerde kersies
11 pond Brasilië neute
1 10 oz dadels
1 lb okkerneute
Sif saam:
1 1/2 koppie suiker
1 1/2 koppie meel
4 eiers klits meng alles
1 uur stadige oond = 4 klein blikkies 1 ekstra klein

Appelkoos Kokosballetjies
1 1/2 k appelkoos
2 koppies klapper
2/3 koppie versoete kondensmelk
Vorm in balletjies en rol in poeier suiker. HANDE met PS om rolle te maak.

Suikerkoekies
van Lynda
1 koppie verkort 1/2 koppie
1 koppie suiker 1/2 koppie
1 eier 1 eier
1/2 teelepel koeldrank 1/4 teelepel koeldrank
1/2 teelepel kremetart 1/4 teelepel kremetart
2 1/4 koppie meelwa 8 1/4 meelwa
Roomverkorting en#8211 suiker. Voeg eier by. Meng meel by. Rol balletjies, druk suiker op glas. 10 minute 300 F.

1 koppie water
1 suiker
3 teelepels mielieblom
3 jellie

Wortelkoek
1 1/2 koppie kookolie
1 3/4 koppie suiker
3 heel eiers
1 koppie fyngedrukte pynappel gedreineer
2 koppies gerasperde wortels
2 1/2 koppies meel
1 teelepel koeldrank
sout
1 teelepel kaneel
1 koppie gekapte neute
Room olie, suiker eiers saam. Voeg gedreineerde pynappel en wortels by. Meng goed. Sif droë bestanddele. Voeg by gedroogde mengsel & amp; vanielje, neute, vet, meel 9 合 Bak 350F – 1 uur.
Ryp:
13 oz roomkaas
1/2 stokkie botter
1 koppie gepoeierde suiker
vanielje

Glans
1/2 koppie water
2 1/2 koppie suiker
1/2 eetlepel aarbei tot 3 eetlepels
2 eetlepels mielieblom

Bloubessie -meringue
1 koppie water
2 eetlepels mielieblom
1/4 koppie suiker
bloubessies
1 1/2 koppie kookwater
3 eiers
1/3 koppie suurlemoensap/skil

Suurlemoen Meringue -pastei
1 koppie suiker
4 teelepels mielieblom
1 1/4 koppie kookwater
2 eiers
2 eetlepels botter
3 eetlepels suurlemoensap
1 1/8 teelepel suurlemoenskil
Meng suiker, mielieblom, roer kookwater by. Kook voortdurend terwyl die mengsel verdik word. Kook 10 min langer.
Klits eiergele effens by die warm mengsel. Kook 5 minute. Voeg botter, skil, suurlemoensap by.
2 eierwitte
1/4 teelepel kremetart
4 eetlepels suiker
Klits eiers tot skuimerig. Voeg kremetart by. Klits tot styf. Dit hou 'n hoogtepunt. Voeg suiker by totdat dit styf en glansend is. Klits eierwitte tot 1 teelepel suurlemoensap.

Date Ice Box Pinwheels
1 koppie suiker 1/2 koppie
1 koppie bruinsuiker 1/2 koppie
1 koppie verkort 1/2 koppie
3 eiers 2 eiers
4 koppies meel 2 koppies
1/2 teelepel kaneel 1/4 teelepel
1/2 teelepel koeldrank 1/4 teelepel
Meng al hierdie dinge hierbo. Sit eenkant om die vulsel voor te berei.
Kook die volgende tot dik:
1 # datums 1/2 # datums
1/2 koppie suiker 1/4 koppie suiker
1/2 koppie water 1/4 koppie water
Rol die deeg soos 'n jellierol en rol dan op met dadelvulsel. Voeg 'n lemoenskil by die dadelmengsel. Sny af en sit op bakplaat. 350F vir ongeveer 10 minute of so.

Pekanneuttert
3/4 koppie suiker
1 koppie donker stroop
3 eiers
4 eetlepels botter
1 teelepel vanielje
1 koppie gebreekte pekanneute
Kook suiker en stroop 2 minute. Gooi effens geklitste eiers oor. Roer sterk. Voeg botter, vanielje en neute by. Giet tertdop in. Bak vir 1 uur by 350 F.

Dun eier pannekoek
van Vera
4 eiers
1 teelepel sout
2 eetlepels suiker
2/3 koppie meel en#8211 gesif
1 koppie melk
2 teelepels vet
Klits eiers sout suiker saam. voeg meel by Klits tot glad. Skep genoeg botter op die koekpan om 1/8 duim te bak.

Pekanneuttert
van Vera
1/3 koppie bruinsuiker (bietjie meer)
1/4 koppie botter
1 koppie witmieliesiroop
3 eiers (4 eiers in groter blik)
1 koppie pekanneute
vanieljesout
Voeg botter versag tot bruinsuikerroom by
Voeg stroop by
eiers klits effens
Meng goed. Voeg neute by.
Bak in warm oond 10 minute. Verminder bak tot ferm 30 min. Kan 1 1/2 koppie klapper gebruik. 350F -45 minute.

Bak geskulpde oesters
2 koppies kraker -growwe krummels
1/2 koppie gesmelte botter en#8211 gooi met vurk
1 pint oesters – erg in seer drank
8 x 1 3/4 ronde pan
1/3 krummels onderaan
Half oesters
Laag krummels
oesters
Meng oestervloeistof en ryk melk tot 1 koppie
sout eetlepel worchestershire sous
Gooi oesters oor
bo met krummels
Bak 40 min. Bedien 4

Cranberry Slaai
van Vera
1ste laag
1 pakkie aarbei jello
1 pk Indiese bosbessie -lemoen
1 1/2 koppie warm water (bietjie minder)
2de laag
1 pakkie aarbei jello
1 koppie maaskaasmengsel
1 1/2 koppie warm water (minder)

1 lb cranberry
2 lemoene
2 koppies suiker

Cranberry Slaai
1 pakkie kersie jello
1/2 tot 1 koppie kookwater
1/2 koppie koue water
1/2 lemoen
1 groot appel
2 koppies rou bosbessies

Slaai
1 lb bosbessies
3 klein lemoene skil van een
2 appels laat 2 uur staan
2 pkg aarbei -jello opgelos in 3 koppies warm water

Cranberry Sous
1 koppie bosbessiesous
1 koppie pynappel gedreineer
kersie jello

Slaai
1 eetlepel suurlemoensap
1 koppie pynappel
1 koppie gemaalde bosbessies
1 koppie suiker
1 koppie
Kersie jello

*Nota: 1 pond bosbessies, 2 lemoene, 2 koppies suiker

Piesangmoutbrood 2 brode
1 1/4 koppie meel 1/2 koppie plus
1 koppie suiker (half bruinsuiker) 1/2 koppie
3/4 teelepel koeldrank 1/4 teelepel
1/2 koppie verkorting 1/4 teelepel
2 eiers 1 eier
2 bevrore piesangs 1 bevrore piesang
300-350F vir 30-35 minute.

Bevrore slaai
van Margaret Davis
1/2 koppie roomkaas -rasper
1/4 koppie gekookte slaaisous
Marshmallows van 1/2 pond – fyn gesny
1 klein blikkie pynappel swaar stroop 13 1/8 oz
1/2 pint room geklits
Meng vries
Slaai sous
4 eiergele
4 eetlepels suiker kook
4 eetl asyn
Dubbel
1 koppie kaas
gebruik alle slaaisous
1 pkg mini marshmallows
1 blik pynappel 20 oz eie sap
1 koppie suiwelryk

Geseënde Kersfees slaai
van Diamond Walnuts
1 pakkie gelatien met lemoengeur
1 koppie kookwater
1 #2 kan pynappel fyngedruk word
1 koppie klein wrongel maaskaas
1/2 koppie seldery in blokkies gesny
1 eetlepel gekapte pimiento
1/2 koppie gekapte okkerneute
Versiering: jellie -bosbessiesous, 6 okkerneuthelftes, maraschino -kersies
Los gelatien op in kookwater tot stroperig. Roer res van bestanddele by. Draai in ronde 8 ″ of 9 x 1 1/2 ″ koekpan uitgevoer met waspapier. Verkoel tot ferm, keer uit op waspapier. Rypblad met resep hieronder. Sny in 6 skywe nes op blaarslaai. Sny vierkante cranberry -sous vir onderkant met skerp, goue okkerneuthelftes. Sny met maraschino -kersies.

Ryp:
Meng en verhit tot glad, 1 oz pkg roomkaas, 1 eetlepel mayonnaise, 1 teelepel suurlemoensap.

Kapokaartappels
Kook aartappels fyn
Voeg gekapte groen ui by
beter – roomkaas – suurroom
sout na smaak
1 eier
Klits tot donsig
As dit gereed is om te bedien. Bak by 325 F – 15 -20 minute.
Ranch dressing

Broodpoeding
1 – 2 koppies droë broodblokkies
2-4 koppies melk verbrand
1 eetlepel botter
1/4 teelepel sout
3/4 koppie suiker
2-4 eiers wat effens geklits is
1 teelepel vanielje
Week brood in melk vir 5 minute. Voeg botter, sout en suiker by. Giet oor eiers, voeg vanielje by. Meng goed. Giet in gesmeerde oondbak. Bak in pan. Warm water in matige oond (350 F) tot ferm. Ongeveer 50 minute. Bedien warm saam met suurlemoensous. Voeg 1/2 rosyne by.

Sous
3 eetlepels bruinsuiker
1/4 koppie katteop
1/4 teelepel neutmuskaat
1 teelepel droë mosterd

Braai Vleisbrood
1 lb maalvleis
1/2 koppie braaisous
1/2 koppie vinnige hawer, ongekook
1/2 koppie gekapte ui
1 geklitste eier
1 koppie melk

Groenboontjiebak
1 blik room sampioensop
1/2 koppie melk
1 teelepel sojasous
1 blikkie groenbone
1 blik Franse uie
1/2 ui in boontjies
Bak 350 F vir 25 minute
1/2 ui bo -op nadat jy nog 5 minute gebak het

Vleisbrood
2/3 koppies krummels
1 koppie melk
1 1/2 pond gemaalde beesvleis
2 eiers geklits
1/4 koppie gerasperde ui
sout, peper

Rabarber Appelkooskonfyt
van Emma Homeyer
4 koppies rabarber
4 koppies suiker (minder)
1 koppie fyngedrukte pynappel
1 koppie appelkoos
1 oz pkg lemoenjellie

Rabarber Pynappelkonfyt
4 koppies gekapte rabarber
4 koppies suiker
1 koppie fyngedrukte pynappel
jello
Meng rabarber, suiker en pynappel in 'n swaar ketel. Roer oor hitte tot suiker opgelos is. Kook baie bestendig. Voeg jello by.

Russiese teekoeke
Pecan Puff
van Betty Crocker
2 1/4 koppie meel
1 koppie botter
1/2 koppie gepoeierde suiker
1/2 teelepel vanielje
1 koppie gekapte neute
Meng botter suiker vanielje. Meng meel neute tot deeg bymekaar hou. Vorm doughnutballetjies.
3/4 koppie b porselein neute
Stewig in balle. Bak in stukke tot gestol nie bruin nie. Koekieblad 30 minute
Rol terwyl jy weer poeiersuiker maak wanneer dit afkoel.

Duimafdruk – Birds Nest
1/2 koppie botterroom
1/4 koppie bruinsuiker
Voeg 1 eiergeel geklitste by
1 koppie meel
Vorm in balletjies (1 eetlepel deeg)
Doop in effens geklitste eierwitte. Rol 1 koppie neute in. Pers sentrum. Klein maatlepel. Bak 8 min 300 F. Druk weer. Bak 10 min.

Ranger -koekies
uit Rapid City Book
Room
1 koppie verkorting
1 koppie bruinsuiker
1 koppie witsuiker
Voeg by
2 eiers
1 koppie hawermout
1 teelepel vanielje
2 koppies meel
1 teelepel koeldrank
2 koppies Rice Krispies of mielievlokkies
1 koppie kokosneute
1 koppie neute
Bak 350F – 12 minute.

Angel Pie
4 eierwitte
Klits geleidelik tot styf
1 knippie sout
1 teelepel kremetart
1 koppie suiker
Bak in goed gesmeerde skottel. 45 minute by 325F.
Verkoel in die oond met die deur oop.
4 eiergele klits goed tot lig
1/2 koppie suiker
2 suurlemoensap van 1
kok
1 koppie slagroom
1 laag op

Suurlemoen Meringue P.
van Betty Crocker
8 duim
1 koppie suiker
3 eetlepels mielieblom
2 eiers effens geklits
1 koppie water
2 eetlepels botter
2 teelepels suurlemoenskil (gerasper)
1/3 koppie suurlemoensap
Roer suiker en mielieblom by. Meng eiergele en water en roer geleidelik by die suikermengsel. Kook oor matige hitte en roer voortdurend totdat die mengsel verdik en kook. Kook en roer 1 minuut. Verwyder van hitte. Roer botter suurlemoenskil by en gooi dadelik in 'n gebakte tertdop. Hoop meringue op warm tertvulsel. 10 minute.

Meringue -pastei
8 duim tert
2 eierwitte
1/4 teelepel kremetart
1/4 koppie suiker
1/4 teelepel vanielje
Klits eierwit tot skuimerig. Klits suiker by. Voeg kremetart 1 eetlepel op 'n slag by. Klits verder tot styf en glansend. Moenie onder maat slaan nie.

Klappertjie koekies
van Lynda
1 koppie botter versag 1/2 koppie botter
1/4 koppie gegranuleerde suiker 1/4 koppie
1 teelepel vanielje 1 teelepel vanielje
2 koppies meel 2 koppies meel
1/4 teelepel sout
2 koppies klapper 1 koppie klapper
Meng alles saam. Vorm 'n rol met waspapier. Klein rol. Verkoel minstens 1 uur. Sny. Bak 300F 20 minute.

Sjokoladeballetjies
3 koppies poeiersuiker 3 13 oz
7 koppies pkg 143 l 1 pkg 7 oz engel gevlokte klapper 2 – 7 oz of 1 – 14 oz
1 koppie neute los
1/4 1/2 koppie gesmelte botter
1 koppie versoete kondensmelk
1 teelepel vanielje
Meng botter vanielje melk poeier suiker. Meng goed. Voeg neute poeiermelk by. Meng met die hand. Stel 'n paar uur. Vorm in balletjies. Tandestokkie. Smelt 1 bar was, 1/4 – 1/4 + c gemout
2 stuks 6 oz choc chip Nestle ’s. Maak 60 of meer.

Ouma Nord se koekies
2 eiers
2 koppie bruinsuiker
1 koppie verkorting
2 teelepels bakpoeier
3 1/2 koppie meel
sout
1 koppie neute fyn gemaal
1 teelepel vanielje
Klits eiers deeglik. Voeg suiker by. Smelt verkort. Meng goed. Meng en sif droë bestanddele en voeg by. Roer neute en vanielje by.
Vorm die deeg tot 'n lang brood. Rol in waspapier. Plaas in vrieskas. Sny snye 350F 10 minute – 40 – 50 koekies.
1 eier
1 koppie bruinsuiker
1/2 koppie verkorting
1 teelepel bakpoeier
2 koppies meel
1/2 koppie neute

Rabarberkoek
3 koppies rabarber
1 1/2 koppie suiker
1/2 teelepel neutmuskaat
3 eetlepels meel
1 eetlepel botter
2 goed geklitste eiers
Meng suikerblom neutmuskaat en botter. Voeg eiers by, klits glad. Giet rabarber oor.
Bak in warm oond 450F 10 minute, dan matig ongeveer 30 minute.

Warm gereg
van Vera
2 pond gemaalde vleis en#8211 geen vet nie
1 stok botter
1 groot ui gekap
3-4 stingels seldery
16 oz croutons
2 koppies room sampioene
1 koppie seldery
1 koppie water
Kook groente. Meng croutons oor. Giet oor vleis. Meng sop nie verdun nie. Bo -op croutons. Bak 1/2 uur bedek in 15 duim. 1/2 uur ontbloot.

Tuna -kammossel
van Rita
1 blikkie tuna
6 medium aartappels in skywe gesny
1/4 koppie gekapte pimiento
1/4 koppie gekapte ui
1/2 koppie gerasperde kaas
1/2 koppie ingemaakte sampioene
sout peper
2 eetlepels botter
1 eetlepel meel
1 koppie melk
1/2 koppie broodkrummels
Wissel afwisselende lae aartappels tuna, pimiento, ui, kaas en sampioene in gesmeerde 1 1/2 liter -braaipan. Geur elke laag. Bestryk met botter. Meng meelmelk. Giet bo -oor met krummels. Bak matige oond 350F tot aartappels sag is.

Geroosterde lemoenbrood
van Vera
1 brood Pettridge Farm dun
baie dun gesnyde brood
1 lb 2 stokkies (1 koppie) botter versag
1/2 koppie suiker
gerasperde skil van 1 groot lemoen
botterskyfies
Meng botter suiker lemoenskil. Sit brood op. Bak 250F 1 uur en#8211 Yvonne het koring 1/2 helfte gekry

Cranberry Orange Relish
4 koppies bosbessies fyngekap
1 groot lemoenskil en verpulp in voedselhaksel
2 koppies suiker
Bedek in yskas minstens 3 uur 3 1/2 koppies.
Appel 1/2

Pekanneutjies
Russiese teekoeke
van Lenard
1 koppie margarien of botter versag
1/2 koppie gepoeierde suiker
1 teelepel vanielje
2 1/4 koppie meel
3/4 k pekanneute – neute – fyn gekap
sout
gepoeierde suiker
Verhit die oond tot 400 F. Meng botter 1/2 koppie poeier suiker vanielje Meng meel neute by tot deeg bymekaar hou.
Vorm deeg in balletjies van 1 duim. Plaas ongeveer 1 duim uitmekaar op ongesmeerde koekie. Bak tot gestol, maar nie bruin nie, 10-12 minute. Rol in poeiersuiker terwyl dit warm is. Koel. Rol weer poeiersuiker in. Ongeveer 4 dosyn 1 duim koekies.

Bak tertdoppe
Juweel Tertjies
Vulsel
1/2 koppie pitlose groen druiwe
1 medium perske in skywe gesny (3/4 c
1/2 koppie frambose of gesnyde aarbeie
1 klein piesang, in skywe gesny (3/4 c
1/2 koppie bloubessies
Gooi druiwe, perske, frambose, piesang met lemoenglans. Vul tertdoppe bo -op met bloubessies. Verkoel. Maak 6 tertjies
Oranje glans
Meng 1/4 koppie suiker
1 eetlepel mielieblom -sout
in souspan
Roer 1/3 koppie lemoensap
3 eetlepels water
Kook medium hitte. Roer aanhoudend totdat die mengsel verdik en dit kook. Koel af en roer 1 minuut. Koel.

Suurlemoen Meringue -pastei – 8 duim
1 koppie suiker
3 eetlepels mielieblom
2 eiergele effens geklits
1 koppie water
2 eetlepels botter of margarien
2 teelepels gerasperde suurlemoenskil
1/3 koppie suurlemoensap
Roer suiker en mielieblom saam in medium kastrol. Meng eiergele en water en roer geleidelik by die suikermengsel. Kook oor matige hitte. Roer aanhoudend totdat die mengsel verdik en kook. Kook en roer 1 minuut. Verwyder van hitte, roer botter, suurlemoenskil, suurlemoensap by en gooi dadelik in gebakte tertdop. Hoop meringue op warm tertvulsel. Afdichtingsrand. Bak 10 minute of tot sagbruin.

Butterscotch Pecan Squares
van Lynda
Maak 4 dosyn
6 eetlepels botter versag
2/3 koppie verpakte bruinsuiker
1 eier
1 1/4 koppie meel
1/2 teelepel bakpoeier
sout
vanielje
1/2 koppie gekapte pekanneute
room botter suiker. Klits eiers en vanielje. Voeg meel bakpoeier sout by
Roer pekanneute by
Vorm in twee rolle en draai in kleefplastiek. Verkoel minstens 2 uur in die yskas / bêre rolle in die vrieskas. Bak 350 F 10-12 minute.

Sandtertjies
1/2 koppie botter
1/2 koppie suiker
1 1/c koppies meel
1 klein eier
1 teelepel suurlemoen uittreksel
room botter voeg suiker by klits goed voeg eier ekstrak by Voeg meel by tot stywe deeg! Laat die klein balletjies 3 uur of oornag afkoel en druk met die duim tot onder en die kante van die blik eweredig. Die tert moet dun 1/16 duim wees. Plaas blikkies op koekblad Bak 375F 10 minute goudbruin. Haal uit die oondpan onderstebo sodra dit koel genoeg is om knippies effens te hanteer om tert te verwyder.

2 koppies fyngedrukte aarbeie
4 koppies suiker
1 boks seker jell vrugte pektien

Sjokoladehoopbolletjies
3 koppies gepoeierde suiker
7 koppies 1 1/2 pk engelvlok klapper (1 pk 14 oz 1 pkg 7 oz)
1/4 koppie gesmelte botter
1 koppie gekapte neute
1 koppie versoete kondensmelk
1 teelepel vanielje
Meng goed in die yskas. Vorm 1 duim balle koud.
Smelt 2 pk 6 oz Nestle -sjokoladeskyfies (12 1/2 oz)
1/2 bar was
1/4 eetlepel water (of 1/4 + c)
1 vierkante sjokolade (maak donkerder kleur)

Terwyl jy op pad is
Mag God saam met jou gaan
Mag hy voor u uit gaan
om jou die weg te wys
Mag hy agter jou aan gaan
om jou aan te moedig
langs jou om met jou vriende te word
bo jou om oor jou te waak
en binne -in jou om vrede te gee
in die naam van die vader die seun en die heilige gees.
Amen.

Kokos Macaroons
2 eierwitte
n knippie sout
1/2 teelepel vanielje
2/3 koppies suiker
13 1/2 oz kokosneute (1 1/2 c)
Klits eierwitte met strooisout en versterk vanielje tot sagte punte vorm. Voeg suiker geleidelik by, klits tot styf. Vou klapper by. Giet geronde teelepel op gesmeerde koekie. Bak in stadige oond 325F vir ongeveer 20 minute. 1 1/2 dosyn.

Macadamia -pastei
1 gebakte tertdop
1-3 1/2 koppie suiker
3/4 k gekap
1/2 c suiker
3 eetlepels mielieblom
strooisout
1 1/4 k melk
2 eiers, geskei
1 eetlepel vanielje
1/4 c suiker
1/2 pint slagroom (1 c)
2 eetlepels suiker
Sprinkel tert met 1/2 c gekapte neute. Meng 1/2 c suiker, mielieblom en sout, 2 klein swaarboompan. Klits melk en eiergele saam en roer in kastrol. Bring tot kookpunt oor lae hitte en roer aanhoudend. Kook en roer 1 minuut. Koel tot louwarm, roer vanielje by. Klits eierwitte tot skuim geleidelik 1/4 c suiker bygevoeg

Vleisballetjies en sous
1 1/2 pond gemaalde beesvleis
1 koppie broodkrummels
1 eetlepel gekapte ui
2 eiers geklits
1/3 koppie melk
1/4 koppie botter of olie
1 blik seldery sop
1 blik uiesop
Meng bestanddele, meng goed, verhit botter, meng tot balletjies van 1 duim in deursnee.

Salmslaai
Leeg 1 blikkie salm in 'n bak, sny dit fyn, voeg 1 koppie fyngekapte seldery by, 1/2 koppie fyngekapte soet piekels, 3 hardgekookte eiers in blokkies. Meng met genoeg mayonnaise, sout, peper. Kan as toebroodjiesmeer of salm gebruik word, net met mayonnaise.

Hoenderslaai
Adelpha Reppe van Bruce
2 – 3 pond hoender, gaar en in blokkies gesny
1 blik pynappelblokkies, gedreineer
1/2 koppie seldery, gekap
2 eetlepels ui
1/2 koppie swart olywe, in skywe gesny
1 koppie slaaisous
2 eetlepels mosterd
1 blikkie noedels
Verkoel oornag en voeg chow mein -noedels by net voor opdiening. Bedien op 'n blaarslaai.

Piesangroomtert
1 9 duim gebakte en afgekoelde kors
3 eetlepels mielieblom
1 2/3 koppie water
1 (14 oz) versoete kondensmelk
3 eiergele, geklits
2 eetlepels botter of olie
1 teelepel vanielje
3 medium piesangs
suurlemoensap
Los stysel in water op, roer melk en eiergele by. Kook, roer tot dik en borrelend. Verwyder van hitte. Roer olie en vanielje by en laat effens afkoel. Sny piesangs in suurlemoensap en dreineer. Smeer in gebakte kors. Giet vulsel oor piesangbedekking en laat afkoel tot gestol. Bedien met geklopte room indien verkies.

Sjerrie hoender
6 of 8 stukke ontbeende hoenderborsies
Gekruide sout
1/4 tot 1/2 koppie olie of botter
2 blikke room sampioensop
1 koppie suurroom
1/2 koppie sjerrie
4 oz blik sampioene, gedreineer
6 of 8 snye Switserse kaas
Gaar rys vir 6 of 8
Skep borste en geur met sout. Verbruin in olie in pan. Plaas in groot gesmeerde oondbak. Meng sop, suurroom, sjerrie, sampioene in 'n bak. Giet oor hoender. Laag kaas bo -op. Bak onbedek by 325F vir 1 uur. Bedien met sousmengsel oor rys.

Rou appelkoek
Sit 4 koppies rou blokkies appels in 'n mengbak. Breek 2 eiers oor appels en meng. Roer 3/4 koppie olie en 2 eetlepels vanielje by. Voeg by:
1 1/2 koppie suiker
2 teelepel kaneel
1/2 koppie dadels of rosyne
1 koppie neute, gekap
2 koppies meel
2 teelepel koeldrank
1 teelepel sout
Bak in 'n 9 吉 ″ gesmeerde en meelbestrooide pan by 350 F vir 45 minute.

Ongelooflike klapperpastei
2 koppies melk
3/4 koppie suiker
1/2 koppie Bisquick of 1/2 koppie meel
1/4 teelepel sout
4 eiers
1 1/2 teelepel vanielje
1 koppie klapper
2-4 eetlepels botter, gesmelt
Klits alles saam behalwe klapper. Giet in gesmeerde tertpan. Laat staan ​​5 sprinkel op klapper. Bak 350F vir 45 minute.

Vleisbrood
1/2 lb beesvleis, bruin
1/3 koppie ui, gekap
1/3 koppie groenpeper
2 eiers
1 1/2 koppie kaas, in blokkies gesny
1/2 koppie mayonnaise
1/2 koppie melk
1 eetlepel mielieblom
Meng en sit in broodpan. Bak 35-40 minute by 350 F.

Pie vat die koek
Appeltaartkoek is goed, in skywe gesny en bedien óf gewone óf saam met slagroom of vanieljeroomys. Dit is die kommentaar van Betty Brennan, Fairbault, Minn., Oor hierdie resep.
Appeltertkoek
1 koppie suiker
1/4 koppie sagte margarien
1 eier
1 koppie meel
1 teelepel koeldrank
1/8 teelepel sout
1 teelepel kaneel
2 1/2 koppies geskilde en gekapte appels
1 teelepel vanielje
2 eetlepels warm water
1/2 koppie gekapte neute of rosyne
Verroom die suiker, margarien en eier goed. Meng meel, soda, sout en kaneel saam en voeg by die eerste mengsel.
Meng goed. Meng appels, vanielje, warm water en neute by. Sit in tertpan wat liggies gesmeer is en bak 45 minute by 350 F.

Warm hoendergereg
1 blikkie selderysop
1 1/2 koppie chow mein -noedels
1 blik room sampioensop
1/2 blikkie ingedampte melk
2 koppies gaar hoender
1/2 teelepel Worcestershire -sous
1 koppie seldery in blokkies gesny
'N Bietjie ui
Plaas die helfte van die noedels in 'n kastrol. Meng die res van die bestanddele en giet die noedels oor, bedek met die oorblywende chow mein -noedels. Bak vir 60 minute by 350 F.

Apple Crunch
Dit is 'n ou gesinsresep, gehoor deur die wingerdstok & gt
1 blik appeltertmengsel
1 boks klein wit koekmengsel
kaneel, na smaak
neutmuskaat, na smaak
1/2 stokkie margarien
Verkoel swep of room, indien verlang
Smeer 8 ࡮ duim -bakpan of -bak. Giet 'n blikkie appeltertmengsel, voeg 'n skeut kaneel en neutmuskaat by. Meng 'n klein pakkie witkoekmengsel met 1/2 stukkie margarien, strooi appelmengsel oor. Bak by 350 F tot die crunch ligbruin is en appelmengsel deurwarm is. Bedien met koel klits of room. Lewer 6.

Aandete in 'n skottel
Opbrengste 6
Bruin soveel 1/2 ″ varktjops wat jy nodig het om 6 in 'n swaar koekseisoen te bedien met sout en peper. Smeer 'n vlak bakplaat en plaas 'n laag geskilde aartappels in die bodem. Voeg 'n laag gesnyde uie by en dan 'n blikkie ertjies en wortels van 16 gram, gedreineer. Plaas bruin varktjops bo -op. Maak sous in die vleispan en gooi dit oor die lae kos. Bak by 350 F vir ongeveer 1 1/2 uur.

Hemelse vrugteslaai
Berei 1 pk suurlemoenpoeding voor. Meng volgens pkg aanwysings. Koel heeltemal af. Voeg 8 oz koue sweep by, 1 blikkie vrugte cocktail, goed gedreineer, 1 klein blik pynappel, gedreineer. Voeg mandaryn lemoene en malvalekkers by indien nodig. Roer goed deur en sit voor.

Varkhak en appelbak
4 ribbetjies of ribbetjies, 1/2 tot 3/4 duim dik gesny
1 eetlepel verkorting
2 koppies gesnyde rou aartappel
1 koppie gesnyde ui
1 teelepel sout
1/4 teelepel neutmuskaat
2 stewige rooi kookappels, ontpit en in skywe gesny
1 1/4 koppies appelsap
1 eetlepel mielieblom
In koekpanne, bruin tjops aan beide kante, verkort oor matige hitte. Haal uit die pan en sit in 'n vlak oondbak van 2 liter. Voeg aartappel en ui deeglik by die druppels in die pan, roer versigtig. Besprinkel met sout en neutmuskaat. Roer appelskyfies by. Skep mengsel oor tjops. Voeg 1 koppie appelsap by die hitte tot dit prut. Gooi appel-aartappelmengsel oor. Bedek kastrol. Bak 45 minute in die oond van 350 grade F tot kotelette en groente sag is. plaas 'n aartappelmengsel met 'n gaatjieslepel op 'n opdienbord. Rangskik tjops bo -op. Meng die oorblywende 1/4 koppie appelsap en mielieblom. Roer tot klonte vry is. Giet in pansappe en kook tot verdik, terwyl aanhoudend geroer word. Bedien sous oor tjops of afsonderlik soos verlang. Lewer 4 porsies.

Hoopstawe
2 koppies fyn gebreekte graham -krakers
1/2 koppie botter gesmelt
1/2 koppie suiker
Meng goed en bak 10 minute in 350F oond. Haal uit die oond en ryp met 12 oz pkg sjokoladeskyfies en 1 eetlepel grondboontjiebotter wat saam gesmelt is en versprei oor alles en laat afkoel voordat dit gesny word. Kan gevries word.

Appelsouskoekies
1 koppie verkorting 1/2
2 koppies suiker 1
2 eiers 2
2 koppies appelmoes 1 1/2
4 koppies meel 2
2 teelepel koeldrank 1
1 teelepel neutmuskaat 1/2 teelepel
1 teelepel kaneel 1/2 teelepel
1/2 teelepel naeltjies 1/4 teelepel
2 koppies rosyne 1 koppie
1 koppie neute 3/4 koppie
Bak by 375 F vir. Ryp indien verlang.


Kaneel -tamatiekonfyt - Resepte

Die beste is dat ons op die oomblik baie tamaties het wat ryp word in ons tuin. Ek gaan ten minste nog 'n bondel maak. YAY.

2 1/2 pond tamaties (geskil en gekap)
1 1/2 koppies suiker
Sap van een suurlemoen
1/2 teelepel kaneel
1/4 teelepel naeltjies
Vlek neutmuskaat

Nadat die tamaties geskil en gekap is (sommige resepte vir tamatiekonfyt vereis dat die vel en sade ingelig word, maar dit is nie vir my nie!)


Voeg die res van die bestanddele, sap van 1 suurlemoen, suiker, kaneel, neutmuskaat en naeltjies by. Prut 'n bietjie borrelend tot dit begin dik word. Pasop dat dit nie in hierdie stadium aan die onderkant kleef nie. Roer aanhoudend, waarskynlik 'n goeie 45 minute. As u sien dat dit dik op die lepel is, is dit gereed om in skoon, gesteriliseerde flesse te sit. Op hierdie stadium kan u die flesse in die yskas sit of deur 'n warmwaterbad sit, wat hulle vir 1 jaar by kamertemperatuur bewaar.
Instruksies vir die bewaring van warmwaterbad.

Dit lewer byna 3 halwe pint konfyt.

(Ek maak graag my konfyt sonder pektien. As u daarvan hou om pektien te gebruik, volg die aanwysings op die verpakking. U sal meer suiker moet gebruik. Dit is een van die redes waarom ek nie graag pektien gebruik nie, die enorme hoeveelheid suiker. Dit is nodig. Die ander rede is dat u nie op die ingewing van die oomblik konfyt kan maak as u nie die pektien het nie.)




.

As ek hierdie konfyt proe, is dit Kersfees, die smaak en aroma bring my terug na Kersfees en ek hou daarvan. Ek sal hierdie konfyt tydens die Kerstyd op roosterbrood hê, en dit sal die plesier van die seisoen bydra.

Sommige mense op die internet sit tamatiekonfyt op toebroodjies met spek. Dit klink eintlik ook baie lekker, maar vir my is dit konfyt en konfyt word gebraai.


Het u geweet daar is 'n BACON JAM? Ek weet nie of dit goed of afskuwelik klink nie, maar ek is mal oor spek en sit dit nou in die yskas. Het iemand al ooit van spekkonfyt gehoor? Ek dink ek gaan 'n paar maak. Dit kan fantasties wees, en hoe sal ek weet as ek dit nie probeer nie?


Tamatie konfyt resep?

Voeg jou stem by! Klik hieronder om te antwoord. ThriftyFun word aangedryf deur u wysheid!

Ek het 'n jaar gelede hierdie konfyt gemaak (60's-70's), ek hou regtig daarvan, maar my gesin het dit nie gedoen nie, en ek het opgehou om dit te maak. Hier is 'n paar wat ek op die internet gevind het.

Soet gemmerliefde tamatiekonfyt
Bestanddele (vir 2-1/2 twaalf onse flesse)

1-1/2 pond Roma-tamaties, geskil, ontpit en gekap
1 teelepel gemmer in poeier
3-1/2 koppies suiker

Meet in 'n groot nie -reaktiewe pot, gooi sade en sap wat op die snyplank gelaat word, weg. Voeg suiker by. Roer die gemmer by. Plaas die pot op hoë hitte, roer met 'n houtlepel totdat die suiker opgelos is. Hou vol kook tot dik en helder. Dit neem ongeveer 20 minute. Roer gereeld om te voorkom dat dit die afgelope paar minute brand.

Verwyder van die hitte, laat staan ​​vir 'n rukkie of twee vir skuim aan die kant en stol, sodat dit maklik verwyder kan word. Plaas in warm gesteriliseerde flesse, laat effens afkoel en verseël met paraffien. Lewer ongeveer 2-1/2 twaalf onse flesse.

Lemoen Cranberry -smaak!
Bestanddele: vir 3 koppies lekkernye

1 14 oz sak vars bosbessies
2 lemoene, gewas, in stukke gesny met vel op en sade verwyder
1/2 koppie suiker (of na smaak)

Plaas lemoen en pols in 'n voedselverwerker totdat dit effens gekap is, voeg die bosbessies by en pols verder, voeg die suiker by en pols tot goed gemeng. Toets vir die gewenste soetheid, bedien koud of by kamertemperatuur. Geniet dit

Soet en pittige tamatieglasuur

Maandag, 10 November 2008
Dit is soet en pittige speserye wat heerlik op vark, kalkoen of hoender gesmeer word.
Dit is 'n dubbeldoelige sous wat gebruik kan word terwyl dit gebraai word of saam met die gebraaide vleis bedien word.
Skei net 'n gedeelte wat uitsluitlik vir glas gebruik moet word om moontlike besmetting met rou vleis te voorkom, en die res saam met die laaste skottel en .. voila! baie geurlae!

2 1/2 pond pruimtamaties, geskil en grof gekap
1/4 koppie bruinsuiker
1/4 koppie appelasyn
1/4 koppie heuning
2 knoffelhuisies, fyngekap
2 eetlepels vars gemmer
1 eetlepel botter
1 kaneelstokkie
1/4 teelepel gemaalde naeltjie
1/4 teelepel cayennepeper
sout en peper na smaak
Smelt die botter in 'n swaar kastrol, voeg die gemmer en knoffel by, roer vir 'n minuut. Voeg die asyn en kaneel by, kook nog 'n minuut. Roer die res van die bestanddele by, verlaag die hitte en laat dit vir 90 minute kook. Laat dit afkoel en verwyder dan die kaneelstokkie. Bedien die konfyt by kamertemperatuur. Die glans hou 'n week in die yskas, maar ons twyfel of daar oorbly!

Groen tamatiekonfyt
Sondag 28 September 2008
Wel, dit is die einde van die seisoen, en ons het nog tonne klein tamaties agter! Wat om te doen met al hierdie groen tamaties? Ons kan hulle piekel, groen tamatiesalsa maak, gebakte groen tamaties of konfyt maak.

Sekerlik! ons het ons gewone resepte vir tamatiekonfyt probeer, in die hoop dat dit met 'n bietjie ekstra suiker sou werk en gevind dat ons 'n groen ketchup kry! Na 'n paar pogings, het ons gedink dat dit 'n ware konfyt was deur 'n bietjie ekstra suurheid van lemoensap in te bring!

Probeer dit saam met kaas en beskuitjies of op ons pittige mieliebrood as voorgereg. Ons het ook agtergekom dat dit 'n ekstra smaak van kalkoen en eend gee!

Voeg vir elke 2 koppies kwarte geskilde tamaties by:
1 koppie gegranuleerde suiker
2 teelepel lemoensap
1 teelepel kaneel
1 teelepel dragon

Plaas groen tamaties in 'n nie-reaktiewe pot. Plaas oor matige hitte, voeg lemoensap en suiker by. Roer en bring tot kookpunt, af en toe roer. Once it has come to a full boil, reduce heat and simmer for 30 minutes, stirring occasionally with a wooden spoon or until most of the liquid has evaporated. Remove from heat, then add the cinnamon and tarragon and stir. Let cool and place in sterilized canning jars or serve at once. If using as turkey or duck glaze, prepare at least an hour before glazing time

Red Raspberry And Tomato Jam
Thursday, September 25th, 2008

It's the end of the season, so that means the last of the tomato and raspberry crops are up for grabs. There so many salads, sauces, and preserves you can make!. In our quest for the unique, we blended berries, made tomato jams and tried something never done before: raspberries and tomatoes! and why not? after all tomatoes are fruits too!
The result is so good! Serve it on toast and English muffins , then when your guests ask what kind of jam it is. it's an exclusive (and secret) gourmet blend you'll have them begging for the recipe
Best of all it makes a an excellent reason to throw a tea party!
Ingredients: (for two pint size jars)
4 cups tomatoes, peeled and diced
4 cups granulated sugar
2tsp.orange juice juice
1 pint fresh red raspberries or 1 box frozen

Place tomatoes in a non-reactive pot with the raspberries. Add orange juice and sugar. Place over medium heat and bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally with a wooden spoon.
Let cool and place in sterilized canning jars.

Bestanddele
2 (410 g) cans chopped tomatoes
1 apple (peeled & grated)
80 ml chopped preserved ginger root
60 ml lemon juice
500 ml Sugar

Aanwysings
Mix tomatoes, apple and ginger in a large microwave-proof dish. Microwave uncovered at 100% power for 15 minutes.
Stir in lemon juice and caster sugar and microwave at 100% for a further 40 minutes, or until jam starts setting, stirring every 10 minutes. The time the jam takes to set depends on the wattage of your microwave.

It might be a good idea to spoon a bit onto a cold plate after 25 minutes, and see if it sets. When done, spoon the hot jam into sterilized jars and seal immediate.

Tomato Jam Jelly and Preserves
Serves/Makes: 6 half-pints | Difficulty Level: 3 Ready In: 30-60 minutes

Bestanddele:
5 cups peeled and quartered tomatoes
5 koppies suiker
1 lemon, sliced thinly and seeded
1 dash cinnamon
2 eetlepels botter

Aanwysings:
Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot and bring to slow boil over medium-high heat, stirring occasionally. When foam rises to surface, add butter and continue stirring and simmering until preserves thicken, about 45 minutes. (To test, stick a fork into preserves. When preserves cling to tines of fork, it should be thick enough to can.)

Pour preserves into sterilized jars, seal and process in hot water bath for 15 minutes.

Easy Tomato Jam:
Boil 3 c. peeled, chopped ripe tomatoes with 2 c. sugar for 10 min., add one very thinly sliced lemon and 1 3oz. box of lemon Jello and boil for another 10 min. Put in hot clean jars and seal.

Don't know if you're interested but this sounds good too.
Ripe Tomato Marmalade:
12 ripe tomatoes
2 lemoene
2 suurlemoene
5 c. white sugar
Mix juice from oranges and lemons and grated rinds from same. Peel tomatoes and press seeds out. Boil until thick. Pour into sterilized jars.

Serves/Makes: 4 lbs Cook Time: 30-60 minutes Difficulty: 3/5
Ingredients: medium-ripe tomatoes, sugar, whole cloves, broken stick cinnamon, vinegar

Spiced Tomato Jam With Powdered Pectin Recipe

Spiced Tomato Jam With Powdered Pectin recipe rating(3 reviews)
Serves/Makes: 5 jars Cook Time: 30-60 minutes Difficulty: 4/5
Ingredients: prepared tomatoes, grated lemon rind, ground allspice, ground cinnamon, ground cloves

Tomato Jam recipe rating(2 reviews)
Serves/Makes: 10 Cook Time: 30-60 minutes Difficulty: 4/5
Ingredients: ripe red tomatoes, sugar, lemons, sticks cinnamon

Serves/Makes: 4 Cook Time: 1-2 hrs Difficulty: 3/5
Ingredients: (3 oz. size) lemon gelatin, tomatoes, chopped, sugar

These came from www.cdkitchen.com

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Turkey Meatloaf with Cinnamon Clove Tomato Sauce

A delicious and healthy meatloaf with a tasty, meaty goodness that is just impossible to resist. Perfect hot and as a next-day sandwich.

Bestanddele

  • Ground Turkey · 2 pounds
  • Shallots, diced · 3
  • Garlic, minced · 4 cloves
  • Olive Oil · 1 tablespoon
  • Whole Eggs · 2
  • Panko Breadcrumbs · 1/2 cup
  • Tasty Meat Sprinkly · 3 tablespoons
  • Herbie's Onion Chopped (Large Slices) · 1/2 cup
  • ·
  • For the sauce: ·
  • Olive Oil · 1 tablespoon
  • Red Wine · 1/2 cup
  • (28oz.) Crushed Tomatoes · 1 can
  • Worcestershire Sauce · 2 tablespoons
  • Williamson Wines Cinnamon, Clove & Tomato Jam · 1/2 cup
  • Salt & Pepper ·

Instruksies

Pre heat your oven to 350 degrees

Heat 1 tablespoon of olive oil in a medium saute pan. When the oil begins to shimmer add the garlic and 2 of the diced shallots along with a pinch of salt. Sweat the garlic and shallots for about 3 minutes until the shallots are translucent. Remove them from the heat and let them cool.

In a large bowl combine the ground turkey, eggs, bread crumbs, tasty meat sprinkle, and chopped onion. Mix well until all ingredients are thoroughly combined.

Line a cookie sheet with foil and place the ground turkey mixture on the cookie sheet. Using your hands, gently form a loaf to your desired size. Once the loaf is formed, place in your pre-heated oven and cook for about 25 min. then check on it.

While the meatloaf is cooking, heat 1 tablespoon of olive oil in a medium sauce pot over medium heat. When the oil begins to shimmer add the last diced shallot along with a pinch of salt and sweat for about 3 min. Then deglaze the pan with red wine. Let the wine reduce by 3/4 then add the crushed tomatoes, worcestershire sauce, and Williamson Wines Cinnamon Clove Tomato Jam. Let the sauce simmer for 2 minutes and remove from the heat and reserve.

Check on your meatloaf with a thermometer, once it has reached 155 degrees temporarily remove it from the oven. With a ladle, add some of the tomato sauce to the outside of the meatloaf. Add enough sauce to cover the entire outside of the loaf, then reserve the rest for serving.

Put the meatloaf, that is now coated with the tomato sauce, back into the oven until it reaches an internal temperature of 165 degrees.

Once the meatloaf is done cooking, let it rest for 5 minutes then serve immediately with more of the tomato sauce on the side and enjoy with Williamson Wines Amuse Barrel Selection.

Spice Notice

You may order the Herbie's spice for this recipe by clicking the spice reference on this page which will take you to the individual spice product.

You can always call us on 707-433-1500 of email ons. We will deliver it directly to you via USPS, usually within a few days.

You may also substitute generic spices. The contents of each Herbies spice mix are always listed within the spice product, in descending order by weight.

Herbie's spices are fresh, natural, never contain any artificial ingredients or fillers, never contain any animal or fish products so are suitable for gluten free, vegetarian, vegan, halal and kosher dishes.

Chef's Tips:

Looking for a quick holiday appetizer? This recipe is perfect for Turkey Meatballs! Follow steps 1-3, then instead of making a loaf, form meatballs to your desired size. Then refer to step 5 to make the sauce. Once the meatballs are formed and the sauce is made. Heat 2 tablespoons of olive oil in a Dutch oven or heavy bottomed pan over medium high heat. Add the meatballs and sear on all sides, should take about 5 minutes. Then add the tomato sauce, cover tightly with a lid and bake in the oven until the meatballs reach an internal temperature of 165 degrees. Serve immediately and enjoy with Williamson Wines Amuse Barrel Selection.


Cook's Notes:

Baking soda helps to neutralize acid in tomatoes, making the sauce more palatable. Add soda in very small increments and cook sauce several minutes after adding. Taste and add more soda if desired, but sauce will tend to be more or less acrid, depending on quality of tomatoes and paste.

I freeze the remainder and simply defrost and heat in the microwave. This can be done several times and it is as good as a leftover as it is when it is first made.

If sauce becomes too thick, add a little water toward the end of cooking. If too thin, cook uncovered about 15 minutes.

Use whatever ground meat you prefer. This works with beef, turkey, or chicken.


Recipes to die for…

While searching for Belinda Moore,
Katy gets invited for coffee and cookies.
After eating four, she wonders how many more
she can eat before it becomes rude.
It’s a twist on the classic peanut butter cookie!
Crunchy outside, creamy inside, with just a hint of cinnamon.
It won the Pillsbury Bakeoff in 2008!

Katy discovered this incredible
sandwich several years ago
on the Oprah show.

The original recipe calls for three cheeses –
Havarti, Mozzarella, and Danish Fontina,
but Katy usually makes do with just Havarti.

At the “Bookstore Bistro” in Dead Girls Don’t Blog,
en in Better Dead Than Wed, it’s called “The Katydid”.


Sugar Cream Pie
Katy planned to make yummy this pie
for her new neighbors,
but it never made it across the street.
This pie ain’t pretty, but it’s incredible.
And so simple to make. Better the next day.

This is a yummy and easy to make cookie
from Betty Crocker. I’ve tweaked the recipe
just a bit to make it even easier.

Katy saw this on an old episode of
Best Thing I Ever Ate on the Food Channel.
It is delicious and easy to prepare.
Everyone will want thirds!

Katy McKenna discovers, and then devours
this recipe while at a book club meeting.

I don’t have a picture of it, but trust me, it’s addictive!
I found the recipe on Tracey Garvis Grave’s blog.
She wrote On the Island.
The main ingredient is
Roasted Pineapple & Habanero Dip.
You might find it at Costco and I know it’s on Amazon.

I found a version of this recipe online,
but it called for chili powder and jalapenos–
too spicy for my husband (after throat cancer).
I made this mild version for the family and they LOVED it.
Even my toddler grandson.

Katy McKenna loves it too.
Plus, it’s super easy, so that’s probably why.

#5 – WHILE SHE SLUMBERED

Arizona Sunshine Pie
The easiest lemon pie I have ever made!
Really delicious!

These have not been in a book yet – but it will be!

Easy Veggie Pie
Katy serves this for brunch in the fifth book that
I’m currently writing. My grandkids love it!

Pampoenbrood
I searched for the ultimate pumpkin bread
and found it! Soooo goed!
Even better the next day.

Pam’s White-Wheat Bread Recipe
for Bread Machine
I have fine-tuned this recipe and
now it’s my grandkids’ favorite.


In Praise of the Church Lady

In Praise of the “Church Lady” April 2014
I recently attended the funeral of a wonderful lady that might have been termed a “Church Lady”. She was careful to be in the height of fashion and propriety. She made sure that the coffee and food was organized and plentiful. She decorated the chapel area with fabrics and flowers. She played the organ in the service and showed that she cared about you by asking about you and making sure that you were fed. She made sure that (without anyone seeing her) children had clothing to keep them warm in our climate. There are many like her who organize giving blankets to the homeless and sandwiches to those who need to resort to homeless shelters.

She is not the caricature that was portrayed on Saturday Night Live. She is someone with a sense of humor… An ability to laugh at life and circumstances. She was someone who knew the tough times of life. She had a wisdom and strength born of experience. These people have an understanding of the reality of consequences of choices. It gives them a heart that cares about poor choices that people have made in the past. The young and immature see it as interference and judgementalism. Those of us who are more practiced and practical, who’ve grown up with these strong ladies understand that they care about those who are making poor choices. They want to give advice that is akin to telling a young child not to touch a stove. They don’t like to see someone make poor choices that will hurt their lives and others in the future.

As I thought about it, I believe that losing this lady was a little like losing my Grandmother and her sister about 20 years ago. Their type cannot be replaced and I don’t believe that we will see the likes of this wonderful person again. They have inspired me to do many things beyond my normal capabilities. There are many things (in terms of serving people) that I would not have even tried if not for people like this in my life.

Many people were influential in my life, but the spiritual and political life that I lived were greatly influenced by this lady and her quiet, gentle, joyful husband. Sometimes I wonder if the prejudice against some churches in this present day has to do with the fact that women are consequential in this church. Men are strong enough in their masculinity that they do not feel threatened when the women in the congregation use their gifts of organization, hospitality, helps, etc. These men enjoy watching their ladies act on their God-given gifts. These women are freed to exercise their talents, mental abilities and inspirations.

These strong women, in short, have made sure that the fabric of society is strong, supportive and comforting. They cook for potlucks, wedding receptions and funerals. They are there to comfort and support the person that is hurting. They plan for events that they hope will give pleasure and joy to the people who will attend. In short they care about people more than will ever be understood. They show their love for you this way. Yes, they are “Martha’s” which is only a problem if they criticize those who do not choose to serve in this same way. But our lives would be desolate without a Martha in the group. They have a servant’s heart to care for those around them.

Thank you to all those church ladies that I knew in the wedding committee events, that worked on holiday dinners, luncheons, and mission dinners with me. Thank you to those that I knew in later days bringing meals to those recently returning from the hospital or recuperating from long illness and “hot dishes” for funeral services. The one thing I know – these ladies who prepare holiday dinners, meals on wheels, funerals, weddings and other substantial life events care about people. They show it by what they do for you not by what they say. You, “church ladies” are the people that are there for both the life changing events and the life building events (both joyful and sorrowful) that invite us to remain part of our community and our world. You are all in my thoughts, joyful memories and prayers.


12 of 30

Pizza Pinwheels

Bestanddele:

18-oz. tube crescent-roll dough 1/2 cup tomato sauce 1/2cup pesto sauce 3/4 cup shredded mozzarella cheese

1. Preheat oven as directed on the crescent-roll package. Separate dough so you have 2 rectangles that each contain 4 triangular pieces. Spread tomato sauce in the center of one rectangle and pesto sauce on the other. Sprinkle with mozzarella cheese.

2. Roll rectangles tightly lengthwise and slice each roll into 4 pieces. Lay flat on a parchment-lined baking sheet.

3. Bake as directed on package. Store in an airtight container. Refrigerate up to 3 days or freeze up to 1 month.


Honey Mousse and Grapefruit Jelly with Tomato Jam - SHF#8

I didn’t think I could make it this time, but it’s always worth trying to make something new for this event – especially since the theme that Alice of My Adventures in the Breadbox chose for this month was citrus and I didn’t want to miss it!

I found the recipe in this Japanese book – it’s written by seven popular Japanese patissiers and each one has a few recipes, details of how they got into pastry making and some advice for patissier acolytes. Although I’ve never intended to be a patissier, it was really interesting to read through.

It may not sound very convincing when it comes to a combination of desserts and vegetables – I wasn’t so sure about this recipe either, but when I saw the ingredients for the tomato jam, it somehow intrigued me. This cake consists of honey mousse wrapped in tomato jam-layered sponge with grapefruit jelly on top. Making the sponge was good fun – bake a thin biscuit joconde first, spread the tomato jam, pile up in layers and freeze it for a while – and then cut very thinly to fit a mould. For the tomato jam, cook tinned tomatoes with honey, sugar and lemon juice – I thought it actually tasted like strawberries and it made sense because you add some strawberry puree into the honey mousse too! For the grapefruit jelly, the recipe suggests using Kuzu flour, which is often used to make Japanese jelly type desserts – but I didn’t have any at hand so used gelatine instead.

I must say that I was quite excited when I tasted the tomato jam and looked forward to tasting the finished cake. I really liked the subtleness of it as a whole, none of the component parts stood out too much. The tang of the grapefruit flesh and jelly work so well with the honey mousse and when you have the tomato jam with them, you can taste the fruitiness of the tomatoes – I’m sure you wouldn’t notice it’s got tomatoes in there unless someone told you! I put lemongrass on top purely for decoration, but it smelled really lovely too. I’m quite happy with the result, because I often find that my mousse desserts are lacking complexity and this one has interesting texture as well as flavour.

Hi I think this must be my first time leaving a comment here. I love all your pics. And this particular SHF entry looks absolutely stunning. It makes me wonder whether if you are a pastry chef with a super good photography skill! I bet you are :p

Amazing again! I would really like to see the recipe!

I am terribly disappointed to find that this is just another food _photo_ blog instead of a real food blog that shares recipes and teaches us how to make fancy, tasty dishes.

hello keiko! beautiful, per usual, but i’m wondering if there would be a marked difference in taste if the tomato jam was omitted altogether.

oh keiko, how do you do it? it would be one thing if it were only your photos that were stunningly beautiful, but your food creations themselves defy description. i honestly think you should publish a cookbook that contains all your styling and photography secrets. it would sell like hotcakes.

hi keiko! i’m actually an apprentice chef and i have a real interest in photography, i was wondering if you could tell me what model camera you use?
i don’t know if you’d be able to find it in london but if you see an australian cookbook called ’coast’ edited by kendall hill you should definitely get it. the recipes and the photographs are absolutely stunning. the entire book revolves around our coastal produce and has recipes like smoked cod salmon scallop and potato soup, scarlet trout, confit of ocean trout, naked ravioli with sage butter and basil infused tuna. i thought you might be interested because you seem to have a genuine appreciation for seafood. keep up the great work!

Hi Keiko, as usual your creations are so beautiful. As the dessert contains gelatin it would also be a good post for IMBB#15 Has my blog jelled? :-)

What’s the name of the Japanese cookbook and is there an english translation?

Pinkcocoa - thank you for your kind note. I hope I’ll be taking better pictures in the future, but as for cooking, I just enjoy making/eating in my kitchen :)

Chronicler - thanks, I’ll try to post the recipe when I can.

Bye - I’m sorry if I disappointed you, but I consider my blog as a food photo blog :) The reason I started this blog is to improve my photography skills and although I don’t know the definition of a *real* food blog, I personally feel that anyone should be able to enjoy blogging in their own way.

Santos - yes, definitely. Not just that the tomato jam gives another dimension to the whole cake, you really can taste the fruitiness of it. I’m actually looking forward to trying another vegetable for desserts!

Melissa - thank you for your compliment, but I’ve got loads stuff to learn.

Cathy - thanks for visiting, although I’ve mentioned this quite a few times before ) I use Minolta A2. I’ve looked at Coast at a bookshop and I agree the photographs were gorgeous (and you made me hungry). Seafood is definitely one of the things I miss since I came to the UK - to make things worse, my husband can’t eat any seafood so it doesn’t help either!

Dagmar - thank you. Like you said, I originally planned to post this cake for IMBB, but when I tasted it I thought it was more citrus-oriented!

J.T. - thanks, the book is called ’Seven Patissiers’ and I don’t think there is an English edition. It has some interesting recipes so I’ll try to post some more. One of the things I like about Japanese books is that they’ve got lots of detailed pictures and are easy to follow - because I’ve never learnt pastry making, having good books (and useful sites like yours) really helps me out!

Jen - thank you for dropping by, I think your photos are really gorgeous, I love them!

Keiko - Even if you’re just getting under the wire, you manage to produce amazing, amazing dishes. Gorgeous photograph. The honey mousse must have been delightful!

What an awesome idea! I never would have thought to put those flavors together. As usual, your photo is stunning! Thanks for participating.

Wonderlik! This is such a creative citrus dessert. I am always learning something new from you. thanks Keiko. As usual, your picture is beautiful. This is one of my favorites.

I’ve been reading your posts for while now and I must say that you have a very impressive website here. Beautiful pictures, and I really love how this looks and sounds. Keep up the good work! =)

Keiko, will you just open up your own restaurant already?? You are just torturing me! Keep up the super fantastic posts! =-)

Hi Keiko, amazing recipe and beautiful photo as usual! Have you noticed that the Observer Food Monthly is running a food photography competition (http://www.observer.guardian.co.uk/seedsofchange)? Worth a try, perhaps.

As usual, your photography is stunning, but I’m even more impressed by how beautiful your dessert has turned out. This is a very interesting and creative confection, indeed. Looking forward to the recipe, keiko! :)

OMG Keiko, I think this is one of your more stunning pictures!
Keep up the good work and blog to your heart’s content whether you post just the pictures and/or the recipe it doesn’t matter as long as you give me the creme brulee recipe. Hahaha! )

Hi Keiko,
This is another dessert that took my breath away. When I first read about the tomato jam, I was sceptical about how the dessert would be like, but your descriptions made me drool at the end. ^-^ The photography is also amazing (as usual)! The grapefruit and jelly look like their glowing on top of the sponge cake. I can’t wait for the recipe! ^_^

Hi Keiko, A work of art, as usual. This made me remember a recipe from some years ago for strawberries stuffed with cinnamon-tomato jam. I will try to post it sometime.

Wat kan ek sê? I’m speechless! You never considered becoming a patissier? Maybe you should, with your skills both in the kitchen and behind the camera, it’ll be a success I’m sure.

Incidentally, have you ever been to this French patisserie in Tokyo called Qu,il fait bon? There’s one in Daikanyama, and one in Aoyama. One of their summer tarts feature whole cherry tomatoes in custard cream, and is one of my favorites.

:: picks jaw up off of floor ::

Your exacting detail never ceases to amaze. Brava.

OMG . this is beautiful.
::mopping off drools on the floor::

Hi the cake looks so stunning and it looks like a master piece of a professional pastry chef, and all your other photos are very beautiful too. Aside from that, I think that your photography skill is really good, coz the photos look similar with those on the cookbooks.The flavor of the cake is really interesting and it reminds me of a cake by Pierre Herme which uses tomatoes too! I hope you can post the recipe soon. Dankie

The photo is just breathtaking! Awesome work, as usual. I wish I could take a bite. :)

I really enjoy your blog! Of course your photos are incredible, but I think you have chosen some unusual shots as well uncommon recipes which are exciting and just want to make you try them out RIGHT NOW!

i tried the B Caraibe, and surprisingly it worked out really well (when I say ’surprisingly’ I don’t mean hidemi, who is a real pro in hhis own right, but for someone like me, a mere layperson). Thanks again for the inspiration and ideas and enthusiasm - the photos are stunning!!

the finished product is beautiful as always!

Hi Keiko
Although this is the first time I’ve actually posted a comment, I am a huge fan of your blog - as countless others have said before, it is beautifully designed, the photography is awesome, and your subjects totally inspiring.
Please pardon my nosiness, but I’ve been curious for quite some while now as to why the Scandinavian word Nordljus - although it makes it all the more intriguing.
Cheers, Joycelyn

Hi there, sorry again for being late getting back.

Nic - thank you for your kind words, I really liked the honey mousse and am thinking of trying it with something else.

Alice - thank you for choosing a great theme, I really enjoyed making it.

Kelli - Such praise from you really keeps me going! I’m always learning something new from you too.

Reid - thank you for stopping by, I’ve been enjoying your blog even though I haven’t left any comments yet!

Rowena - your gorgeous photos torture me too every time I visit! :)

Jenni - thank you for your kind note. I had a look at the Observer site, but it seemed *really* professional and I’m afraid that I’m not good enough at all.

Julia - thank you, I really enjoyed the cake (the recipe is on its way. )

Celia - I appreciate your kind thought. I’ve finally put the crème brulee recipe up.

Tea - thanks for your kind words as always. I was suspicious about the tomato jam too, but it worked really well.

Chefdoc - I’m glad someone mentioned another tomato jam recipe. Sounds lovely, I’m looking forward to your post.

Lynn - thank you, when I first saw the name of the patisserie, I didn’t get what it was, but it is キルフェボン isn’t it? I’ve never been there but heard so much about it. I shall look forward to your report.

Mrs. D - thank you for dropping by, I’ve been enjoying your blog too!

Tara - thank you, I’m hoping I’ll make more posts this month.

Slurp - thank you, I’m always busy mopping up drools too :)

Cathy - thank you for your compliment. I don’t think I’ve had any cakes made with tomato at Herme’s. What was it like? Did you like it? I bet you did :)

Obachan - thank you, I’d love to try this again with Kuzu-ko like the recipe suggests, I’m guessing it would have a more interesting texture.

Mmmmmmmmmmmmmmm. (did I type the right number of ’m’s?) - thank you for your kind notes and I’m glad you enjoyed the B Caraibe. Do you live in Japan or do you have his book?? I’ve never had his cakes before, so if you have please let me know!

J - I’ve missed your posts! I hope your move went well.

Joycelyn - thank you for your kind notes, I’m thrilled! As for the site name, well, I didn’t think *too much* about it (!) but I love Scandinavia and liked the sound of the word.

Wow, that looks delicious! Your food shots are superb.

Hi Smoove D - thanks again for your kind comment!

The colors remind me of a sunset! Don’t you think the wedge of grapefruit resembles a fluffy golden cloud? Very fun, Keiko.

I definitely agree with you that a person can do whatever they like on their blog. You shouldn’t feel obliged to share recipes, simply because you are a food blog. Frankly, I consider you a terrific food blog!

Rachel - thank you so much for your kind words. I wouldn’t be so stressed out if I posted in Japanese (I’ve actually got a Japanese version), but as you can tell it’s still hard for me to write in English and when I use Japanese recipes, it gets even harder to translate all the processes etc!

Keiko, you mustn’t feel stressed out. Your writing is lovely, and I would never have guessed, from reading your blog, that you struggle with the translation to English.

I didn’t realize you have a Japanese blog. Oh, now I have to make sure to visit both, so that I don’t miss anything!

O! I see it’s the same blog but translated into Japanese (or is it vice versa?). Now I’m in awe of Nordljus, the bilingual blog! I shall be sure to tell my Japanese friends to check it out.

Hi Rachel - thanks very much for your notes, you are always so kind. I normally use the same photos for the J blog but I don’t translate it exactly and it’s less food oriented.

You know that 20.05 it’s my birthday. -)

Thank𔃾 this delicious cake!!

Hi Sandra - thank you for your note, I’ve put your birthday in my diary )

Keiko - this looks gorgeous. Dankie dat jy gedeel het.

Hi Keiko, i know maybe you are sick of hearing this by now. but… WHAT A BEAUTIFUL DESSERT you’ve got there!
btw, is there any chance you can translate the jap recipe as i dont know how to read jap…
cheers. Fe

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