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5-year-old recipe for "bucataras" ... hi-hi!
Sweet and spicy ...
In the kitchen I like to experiment with flavors, tastes, combinations. I read a lot about this special jam and I decided to prepare it.
- 500 g red hot peppers
- 1.5 kg of red donuts
- 1 l otet
- 1 kg of sugar
- 200 g sugar gelling agent
Preparation time: over 120 minutes
RECIPE PREPARATION Spicy jam:
Peel a squash, grate it and squeeze the juice and grate it. If you want, you can use the food processor.
Boil the vinegar together with the sugar, until it "binds" and flows "in the wire", not the drop. It takes about 30 minutes.
Add the ground peppers and simmer for another 1 hour.
Add the gelling sugar and simmer for another 15 minutes.
Put the jam in jars and leave them to dry, between the beds, for 24 hours.
Label and place the jars nicely in the pantry.
Spicy pickled mango jam (Amba)
How to keep the flavor of mango fruits during the cold period?
In Iraqi cuisine, amba has a tradition of over 200 years. In essence, amba is a technique for preserving exotic mango fruits during the cold season. Due to trade between India and Iraq during the British East India Company (1750), many Jews from Iraq settled in India. Both are the result of combining Israeli traditions and recipes with local Indian ingredients, such as mango fruits.
Both are relatively easy to prepare, but require a longer period until the final result is obtained.
First you take the unripe mango fruits, peel them and cut them into pieces. You salt them and put them in a roomy jar that you leave in the sun for 5 days.
Then separate the juice from the fruit and dry it in the oven. Melt butter in a pan and mix with salt, mustard seeds, fenugreek, cumin, black pepper, coriander, hot paprika and turmeric. After 2 - 3 minutes on the fire add the raw sugar and crushed garlic. Then top up with the dried mango fruit, water and the rest of the juice left over from the first stage. After the mixture is baked, use the blender to homogenize the composition and season with salt and pepper to taste. The result of this method of preserving mango fruit is extremely delicious and healthy and lasts at least 3 weeks in the refrigerator.
Try other jam recipes by clicking on the images below.
8. Mix the 5 spices
It is a Chinese mixture of 5 flavors which is intended to include all 5 main tastes: sour, bitter, sweet, hot and salty. The mixture is used especially in restaurant kitchens and less by housewives. It is used to season meat marinades, or to prepare sauces, soups, stews, etc. The 5 ingredients are star anise, fennel seeds, Szechuan peppers, cinnamon and cloves. The amount in which each is used determines variations in the final taste of the food you cook.
Bat flower jam
The jam of lilac flowers it is one that is rarely used in Romanian cuisine, especially in special ones. The taste is special and, if you like rose jam, you should try it too.
Purple lilac is still found, so you can make this rare jam. The recipe is rather known in the area of Moldova and belongs to Nicolae Curelea, known for promoting traditional gastronomy and rare dishes.
- 600 g of lilac flowers
- 10 g of lemon salt
- 1.6 kg of sugar
- 1 liter of water
- 1 cinnamon stick
- 1 lemon
- 40 g vanilla sugar
- red food coloring (optional)
Pick the lilac flowers, fully bloomed. Clean them and wash them in cold water. Put the flowers on a cloth and let the water dry.
Meanwhile, prepare the syrup. Put in a bowl water, sugar, vanilla sugar, cinnamon and lemon washed and sliced. Boil the syrup for 15-20 minutes, taking care to mix.
Put the lemon salt and a tablespoon of sugar over the lilac flowers and rub the mixture with a wooden spoon until the sugar and salt have dissolved.
Put the mixture over the previously made syrup and cook the jam on the right heat for another 20-25 minutes. If necessary, add a few drops of food coloring.
When ready, turn off the heat, remove the cinnamon stick and lemon slices and let the jam cool completely. Put in glass jars and sterilize if you want to keep it longer.
Preserving baked peppers in three simple recipes that keep them sweet. Bonus: how to prepare baked peppers stuffed with spicy cheese
Autumn has come and with it the stalls are full of seasonal fruits and vegetables. Because we all like fresh capsicum in salads, but especially baked pepper salad, here are some recipes by which you can preserve the baked pepper and enjoy its special flavor even in the cold season, without resorting to the easiest option , of the jar bought from the supermarket.
Peppers baked in olive oil
For this recipe you need: baked capsicum peppers, a few bay leaves, a few peeled garlic cloves, thyme sprigs, salt and extra virgin olive oil.
Cook the capsicum on the fire until it softens, remove from the heat and place in a bowl, where they are left, without covering them with water, until they cool enough to remove the skin.
After the pepper has cooled completely, remove the top of the pepper and the seeds and let them drain, preferably until the next day.
After draining the peppers, they are placed upside down in 400-800 ml jars, then gradually add garlic, a little salt, thyme sprigs and only at the end, when the jar is almost full, fill with oil. of extra virgin olives.
After removing the air from the jar, close it with a lid so that the jar is tightly closed. Leave the jars at room temperature for a day, then choose the place where you will store them over the winter. A cool closet or cellar is preferred, but in the event of a space crisis, the bottom of the refrigerator is also good.
Careful! This recipe for preserving baked peppers will not retain its taste for longer periods due to the oil that can rancid.
Baked peppers preserved in vinegar
For three 800 ml jars you need the following ingredients: 3 kg capsicum, 50 ml white wine vinegar, 120 ml extra virgin olive oil, 1 clove garlic, 1 teaspoon dried oregano and 1 ½ tablespoons salt.
Bake the peppers in the oven or on the stove / grill on the stove, then clean the inside of the peel, stalks and seeds, all carefully, so as not to break the peppers. Do not put peppers in cold water to cool them faster.
After cleaning the peppers, they are drained, taking care to keep the juice left.
In a deep bowl, place the vinegar through which the peppers are passed, making sure that each cap is covered on its entire surface.
Put vinegar on the bottom of each sterilized jar (kept in the oven at 200 ° C for about 20 minutes) just enough to cover the bottom, then place the cleaned peppers in jars, pressing lightly by hand to put them better. You will notice that the peppers are almost covered by their own juice when you press them!
Put the rest of the ingredients in a small pot plus the juice left by the baked peppers when they have drained, then put the pot on the fire, stirring until the salt melts.
Pour the hot mixture over the peppers until they are perfectly covered, then close the jars, tapping them lightly with the bottom to set the contents well and distribute the "juice". If necessary, open the jar and fill it, and at the end staple or screw the lid well.
The last step is to boil the jars in water until they reach under the lid, for 10 minutes from the moment the water starts to boil. Remove the jars from the pot and place them upside down until they cool (so the jars are sealed), then store them in a cool place.
Frozen baked peppers
For this recipe you need capsicums and a few bags to store them. Bake the peppers on the stove fire, or in the oven, then take them out and put them in a sieve. After they have cooled enough, peel them and then leave them until all the leftover juice is removed. When they are cpmplet cooled, they are put in bags, removing excess air, and stored in the freezer.
To save space, you can remove the spine and the seeds, so that several peppers can fit in a single bag.
Baked peppers stuffed with goat cheese
Because I showed you how you can keep the capsicum baked over the winter, here is a unique recipe that will help you enjoy its sweetness in combination with a spicy and very tasty cheese. For this recipe you need: 450 grams of goat cheese, at room temperature, 4 slices of finely chopped green onion, 2 tablespoons dried mint, 1 teaspoon hot pepper flakes, 200 grams of baked peppers from the jar (drained, but from which it is kept juice), the juice of two lemons.
Put the goat cheese, onion, mint, hot pepper flakes and pepper juice in a bowl over which the lemon peel is grated and the sour juice is squeezed, taking care to remove the seeds. Mix the mixture and with a teaspoon fill each pepper with this delicious composition.
Serve on a plate, and sprinkle hot pepper flakes to taste. It can then be eaten on the spot, while the pepper is still hot, or it can be kept in the fridge, but not for more than an hour, after which it is brought to the table.
Minced meat pie served with a special spicy jam
Inspired by Bavarian cuisine, this minced meat pie served with a special spicy sweetness will instantly conquer any gourmet.
Inspired by Bavarian cuisine, this one Minced meat pie served with a special spicy jam, will instantly conquer any gourmet.
A simpler but tastier recipe is the recipe for Pie with minced meat and mushrooms, and if you want a more special pie, try this Fish pie with vegetables and mashed potatoes!
Ingredients for the minced meat pie served with a special spicy jam
- For the dough:
- 700 g of flour
- 250 g butter
- 50 g sugar
- 2 eggs
- 1 v & acircrf teaspoon baking powder
- a pinch of salt
- 1 egg for greased
- For the filling:
- 1 kg minced meat from chicken breast
- 2 onions
- olive oil
- green parsley
- 1 zucchini
- 1 cup water
- 1 cup oil
- 1 cup flour
- 2-3 eggs
- For the spicy sweetness:
- 1 kg onion
- 200 g brown sugar
- 2 tablespoons balsamic vinegar
- 1 hot pepper
- 2 capsicums
- 2-3 apples
Preparation Chopped pie served with a special spicy jam
For the dough, sift the flour together with the baking powder, make an addition in the middle where you put the eggs rubbed with sugar and butter cut into cubes, as well as a pinch of salt.
With the help of your fingers, knead a dough that is left to rest for 30 minutes, then divide it into two.
For the filling, place the minced meat in an tray lined with baking paper and greased well with olive oil.
The meat will be seasoned with icing salt and pepper, but also sprinkled with a little olive oil.
Put the tray in the oven for a few good minutes, until it browns well, and from time to time it mixes through it.
Do the same with the chopped onion and bake in the oven for a few minutes, sprinkled with olive oil.
Then mix the onion with the minced meat and the grated zucchini and drain well.
Boil the water together with the oil and a pinch of salt, and at the first boil add all the flour, remove the bowl from the heat and mix well.
Allow to cool and add the eggs on the r & acircnd.
This composition is mixed with the other minced meat composition.
Add a lot of chopped parsley.
With this mixture fill the two sheets of dough, and bake the pie for 35-40 minutes at 180 degrees.
For the spicy sweetness, chop the onion and fry in olive oil.
Add the brown sugar, as the onion begins to become glassy and then the balsamic vinegar.
Let it boil until it drops like a jam, then add the chopped pepper in small cubes, but also in small apple cubes.
Leave it on the fire for a few more minutes, so that the last ingredients penetrate a little, then the taste of salt and pepper is adjusted, and after it is tempered a little, add finely chopped green parsley.
This is simply delicious Minced meat pie served with a special spicy jam!
Hot pepper jam
We tested it for the first time in our friends' house and since then I always do it. We don't miss the pantry anymore.
500 g red peppers or donuts, tomatoes
400 ml apple cider vinegar with honey
I have ingredients here for two servings because I always need a jar to give as a gift & # 8230
Wash the peppers well and wipe them with a kitchen towel.
We clean their backs and pips. We do the same with apples, we peel them and seeds. After all this is done, mix the hot peppers, apples and kapia pepper in a blender.
In a large saucepan, pour the mixture and add the sugar, lemon juice and vinegar. Homogenize and put on low heat.
Now all we have to do is mix from time to time until our jam acquires consistency, thickens and is well bound. The whole thing definitely takes more than an hour. But don't despair, in the end you will have a wonderful sweetness.
We stop the fire and turn the jam into sterilized jars. Once the jars are filled, put them in the oven at low temperature for 10 minutes. We take them out of the oven, put the lids on and wrap them in beds for 1-2 days.
And ready, we have for many days from now on to enjoy a delicacy with a good pastrami or whatever other sausages and steaks we like.