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Strawberry jam recipe with basil

Strawberry jam recipe with basil


Strawberry jam recipe Last year I made strawberry jam with mint, now I told myself to change and I made strawberries with basil. They have a divine taste and I am very happy with the combination.

  • Strawberry jam recipe
  • 2 kg strawberries
  • 2 green basil threads
  • 1 kg of sugar
  • juice from a lemon

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Strawberry jam recipe with basil:

Strawberry jam recipe

I washed and cleaned the strawberries on which I sprinkled half the amount of sugar.

I let it rest overnight and the next day I boiled the strawberries in a pot with non-stick walls.

During cooking I added the green basil [maximum 30 min]

At the end I put the rest of the sugar and juice from a lemon.

I took out the basil sprigs and put the jam in 3 clean 400 gr jars with a screw-on lid.

I preferred to put them in a warm-moist dunst [in a saucepan with water] without using preservatives.

Tips sites

1

Let your imagination and lust fly and try new combinations.


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Ingredients Vanilla panna cotta with strawberries and basil syrup

150 ml of milk
200 ml cream for whipped cream (35%)
150 gr Greek yogurt
1 vanilla pod (or 1 teaspoon vanilla paste)
5 gr granulated jelly (colorless)
40 gr sugar
8-12 fresh strawberries

Basil syrup

100 gr sugar
100 ml water
5 gr basil leaves (3-leaf leaves)

Preparation Vanilla panna cotta with strawberries and basil syrup

  1. Put 50 ml of milk in a bowl with a beak and sprinkle gelatin on top. Allow to swell until the rest is ready.
  2. Put the sugar, the rest of the milk and the cream in a saucepan. Bring to a simmer and heat (no need to boil) until the sugar dissolves.
  3. Pour this mixture over the milk with gelatin and mix for 1 minute to dissolve the gelatin. Add the vanilla core / paste. Allow the mixture to cool thoroughly, stirring occasionally.
  4. When the composition is just warm, add the yogurt. Mix well, possibly using a whisk for better homogenization. Leave the composition to stand for about 15 minutes, stirring occasionally.
  5. Divide the composition into 4 shapes (I used the 8 cm diameter pastry rings, whose slightly smaller rings can be used to turn the bottom into plastic wrap) and refrigerate for at least 4-6 hours, until it thickens.
  6. Melt the sugar in water over low heat. Turn the heat to medium and boil the syrup for another 5 minutes. Allow to cool completely.
  7. Mix the syrup and basil in the robot. Allow to infuse for 5-10 minutes. Strain the syrup through a fine sieve (the tea). Refrigerate until needed.
    * the syrup is enough for at least 8 pieces of panna cotta
  8. Cut the strawberries into rounds and sprinkle with a pinch of sugar and let it sit until the rest is ready.
  9. Serving: remove the foil from each ring and place the ring in the middle of the serving plate. With the hair dryer, heat a little, on the outside, the edge of the ring, all around. Try removing it. If the panna cotta does not come off the walls easily, continue heating. At some point the ring will slide slightly and the panna cotta remains intact on the plate.
  10. Place strawberry slices on each panna cotta. Pour 2-3 tablespoons of basil syrup over them. Serve immediately.

1. Vanilla panna cotta with strawberries and basil syrup


What are the differences between jam and jam?

If the jam (see here the strawberry jam recipe) The fruits are covered with caster sugar and left for a few hours to release their juices, for the jam, first prepare the hot sugar syrup and then put the fruits in it. The operation can be repeated 2-10 times, until the desired result is reached: translucent, firm fruits, surrounded by a thick, thick syrup. As a labor, it is much easier to prepare a jam than a jam because you do not have to stick to the stove for hours, stirring in the pot. As for costs, it is more expensive because for each kilogram of fruit, at least 1 kilogram of sugar is calculated (for some more sour fruits, 1.5 or 2 kg of sugar are added).

To keep the beautiful color of the fruit I use lemon salt (see here more about it & do not panic because it is crystallized citric acid, acid that is found naturally in citrus and other fruits and is also synthesized by our body) or lemon juice (less efficient). I intentionally used lemon salt for strawberry jam and lemon for this strawberry jam & # 8211 to see how effective lemon salt is and how beautiful and red they are. fruit from jam- see recipe here & # 8211 compared to those in jam that have a slightly darker color. I put only 300-500 g of sugar per 1 kg of fruit in the strawberry jam.

Jams and jams are beautiful if they have a light color, close to that of natural fruit. I didn't use fixed gel because I didn't need anything like that & # 8211 the syrup bound itself by boiling. Care must be taken that the syrup does not drop excessively and begins to caramelize. Also, for jams, stronger fruits are chosen, without defects, preferably not completely ripe (not to be flea).


Cauliflower au gratin in the oven

Today we make a recipe for cauliflower au gratin in the oven, a recipe that in my early days in the kitchen was a luxury.

Nowadays we make these delicacies less and less, although they are very good, consistent and good-looking. The preparation is very simple with few ingredients and available to all, and success is guaranteed because you can not fail, especially if you follow every step of the recipe.

We like it so much that we do it quite often and as times have changed and in the market you can find fresh vegetables and fruits all year round, you no longer have to wait for the season to enjoy a tasty cauliflower ready in half the clock.

What do we like so much about her ?! The fact that it has a crispy crust, creamy interior and slightly crunchy cauliflower bouquets, this combination of textures is great!

Stay tuned for the list of ingredients, but also how to prepare to get the most delicious cauliflower au gratin.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 1 piece of cauliflower of 1-1.2 kg
  • 60 g butter with 82% fat plus 10 g for greased tray
  • 40 g white flour
  • 500 ml of milk with 3.4% fat
  • 200 g cheese
  • Salt and pepper to taste
  • 2 tablespoons breadcrumbs

Method of preparation:

Preheat the oven to 180 degrees Celsius.

Wallpaper an oven tray with butter and breadcrumbs.

Put the cheese on the large grater

We clean the cauliflower, wash it and unwrap it in the right bunches.

Put a pot of water and salt to boil to scald the cauliflower.

In another pot on the right heat, put the butter with the flour and mix them.

Add the milk and mix in one until it thickens, turn off the heat and taste with salt and pepper.

When the water boils, add the cauliflower bunches and boil them for 5 minutes, no more, because they will cook in the oven. Do not boil the cauliflower until the sauce is done.

Using a whisk, remove the bouquets directly into the bechamel sauce.

Add half of the total amount of cheese, mix and pour into the pan.


Sprinkle with the remaining cheese and bake for 30-35 minutes or until lightly browned.


Method of preparation

Wash all the peppers well and then drain them and drain them.

We clean the hot peppers with great care, seeds and stalks. We must use household gloves!

After they are cut, we give them through a mincer or meat machine.

You will see that it leaves a sauce, which will be good when the jam boils.

Put the vinegar over the peppers and simmer. If the peppers did not leave the juice, add a little water, a cup and let it boil.

If foam forms, remove it. Let it boil until the jam thickens and the sauce decreases.

Take the peppers off the heat and add the honey and lemon juice. As the pepper paste is hot, the jam will become thinner, because the honey melts, but then it will thicken when the jam cools.

Broken mint and basil, we put them in a mortar until we make a paste that we will mix together with the jam and it will give it a special aroma, helping in digestion.

Put the jam in the sterilized jars, then screw the lids on and leave them face down for 5-10 minutes.

We put the jam in a warm bed until the next day or until it cools completely, then we can put it in the pantry until winter.


Papanasi Ingredients With Jam And Cream

  • 250 grams of well-drained whey cheese
  • 230-250 grams of flour
  • 1 teaspoon grated salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 sachet of vanilla sugar (I put brown vanilla sugar, with natural vanilla)
  • 2 whole eggs
  • optional, grated lemon peel
  • Furthermore: plenty of oil for frying (minimum half a liter), flour for sprinkling the work surface
  • for serving: jam to taste (I used blueberries, own production), preferably unfermented cream (not sour) that can be easily sweetened with powdered sugar, powdered sugar, cinnamon powder (optional)

Preparation Papanasi With Jam And Cream

The composition for papanas

1. Let's start with the papanasi dough: put the cottage cheese in a bowl. Add salt, vanilla sugar and cinnamon. If you also add grated lemon peel, now is the time. Add a teaspoon of baking powder.


2. Chop everything with a fork and mix well, then add the two eggs.


3. Homogenize eggs and cheese, add flour and begin to incorporate with a spoon, then knead. Knead only until smooth, no more is needed. We don't want papanas with an elastic bread texture, that's why we don't exaggerate with kneading.


4. The final amount of flour absorbed can vary slightly depending on the size of the eggs, the degree of humidity of the cheese and the liquid-absorbing power of the flour. For me, they always weighed 230-250 grams in the papanasi dough. Sometimes it took an extra spoon to get a dough that doesn't have to stick to your hands, but doesn't have to be hard either.

FOR THE PAPANASI VIDEO RECIPE CLICK ON THE PICTURE BELOW

If you find it easier, you can access video recipe of papanas published on the blog.

Modeling papanas

5. Sprinkle the work surface with flour so that the dough does not stick. Place the papanasi dough on the work surface.

6. The dough is divided into 5 small pieces for papanasi, and 5 smaller pieces for the well-known word. I repeat, 6 papanas can even be made from the same amount.

7. Small pieces are shaped into a ball, that specific word for papanasi. Papanas are formed from large pieces. They are rounded, flattened and with the help of the fingers a hole is formed in the middle that widens easily, allowing the papanas to be done well inside during frying.

Roasting papanas

8. For frying, an iron bowl or a pan with a thicker bottom is ideal. Pour the oil into the chosen bowl. The oil must have a depth in the bowl of at least 5-6 cm. Heat over the right heat until a small piece of dough dipped in the bowl immediately forms air bubbles around it and floats above the oil, then reduce the heat. Fry the papanas one by one until they are nicely browned.


9. Remove the papanas on absorbent paper, removing excess oil. Tip: to eliminate any possibility of papanas remaining raw, remove from the oil bath as soon as they have reached the desired degree of browning, drain on napkins absorbing excess oil and place on a tray covered with baking paper. Put the papanas in the preheated oven at 180 degrees for 7-8 minutes, then serve.


Serve hot papanas, drowned in sour cream and garnished with jam.

The pappas come out fluffy and light, well made, without portions of raw dough. The easier and faster they are made, the tastier they are.


Strawberry jam with mint, basil and chilli

Put all the ingredients in the bowl in which you boil the jam and, over low heat, leave them all until they boil and the sugar melts.
If it foams, foam it.

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When the sugar has melted, turn off the heat, cover the bowl and leave it to soak overnight.

The next morning, take out the spices and simmer until it thickens. Pour the jam into hot jars in the oven, turn the jars with the lid down to drain and leave until cool.

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Advice! To reduce the foam made by the jam, you can add a little olive oil.


Bring the milk with butter and salt to a boil. Add the flour, mixing on the heat until the dough comes off the pot. Allow to cool a bit and add the egg, mixing it well in the dough. Leave it to "rest" for 10 minutes in the meantime, put salt water in a large pot to boil, wash the strawberries and leave to dry on a kitchen towel.

With wet hands, spread the dough on the palm of the hand, place a strawberry in the middle, fold and shape the dumplings, pressing lightly and turning the dough between the palms. Put all the dumplings at once in boiling water and boil gently for 10 minutes. Heat the rest of the butter in a saucepan, add the breadcrumbs and caster sugar. Lightly brown the breadcrumbs, stirring constantly, to avoid caramelization.

Remove the dumplings with a spoonful of foam from the water in which they boiled and roll them in the browned breadcrumbs. Place on a plate and sprinkle the remaining breadcrumbs on top. Lightly powder with powdered sugar and cinnamon powder.

Placed in pairs on a plate, the strawberry dumplings are served with 2-3 fresh strawberries next to it, or with strawberries beaten with sour cream, or with strawberry jam. They represent "type two" at a table, so we can't call them "cakes" correctly. If the strawberry season is over, keep the recipe for the year and look for another one: "Apricot dumpling", or "Plum dumpling".


Cristina-Gabriela Ostrovschi recipe: Panna cotta basil with tomato jam

500 ml. liquid cream (sweet cream) 100 ml. cold milk 350 gr. basil 300 gr. sugar & ndash 100 gr. (pt. panna cotta), 150-200 gr. (for tomato jam) 50gr. brown sugar 15 gr. gelatin granules 100 gr. mascarpone 2-3 lg. honey 500 gr. tomatoes 2-3 LG. lemon juice 1 vanilla stick 2 sachets vanilla sugar 2L cold water from the fridge or ice

Preparation time: 60-80 minutes

Put in a pan in which it does not stick, liquid cream (sweet cream) together with milk and sugar on the fire. Put the basil infused in the same pan. Put another pot of boiling water to scald the tomatoes. While they are on the fire, put the gelatin dissolved in a little water.

Wash the tomatoes and grow them, and when the water boils, immerse them for 30 seconds, then pass them through a stream of cold water, or put them in an ice bowl, after which they can be easily peeled. .

In the meantime, check the composition for panna cotta and be careful not to boil it. When it shows signs of boiling, leave it for 1 minute and turn off the heat. Remove the basil and blend separately and then pass through a strainer to be as fine as possible. In the composition left in the pan, add the gelatin that has dissolved and mix it until it melts and pass the whole composition through a strainer. After they have been strained, add the armored basil over the panna cotta composition, mix, put in forms and put in the freezer for a maximum of one hour, checking that it does not freeze but only to cool and homogenize. reaching the stage of & bdquopiftie & rdquo / & rdquogelatina & rdquo.

Tomatoes ready cleaned, cut into 2 and remove the middle (seeds). Put a non-stick pan on the fire, the water together with the lemon juice and sugar. Until the sugar melts, cut the tomatoes into cubes and drain the juice.

When the sugar is melted, add them to the syrup created. Stir, and when it starts to boil, add the seedless vanilla bean. When the jam is ready, remove the stick and add the vanilla seeds, for a better taste.

For the mascarpone cream, put it in a bowl together with the honey and mix. It is ready in just 2 minutes.

For the granulated sugar, put the brown sugar in a bowl and grind the green basil and mix. And it is ready in 2 minutes.