Mustard
Mustard are delicious and give a lift to all kinds of savory dishes. We all know the English, French and German varieties, but these recipes, they give an extra boost and would be wonderful gifts for a mustard-lovers to make.
Minty mustard
1 8oz jar coarse grain mustard
4 tsp dried mint, finely chopped
These two ingredients together and either re-mixing the original glass, or put them into smaller jars to give as part of a series of smallMustard.
Tarragon mustard vermouth
large handful of fresh tarragon leaves
4 oz chopped green onions
2 glasses of 8 ounces Dijon mustard
1 tablespoon dry vermouth
Chop the tarragon leaves in and add the spring onions, mustard and vermouth. Mix thoroughly. Pour into a clean glass and seal with a tight-fitting lid. This mustard can be stored in the refrigerator for about a month.
Pickles
Pickles can have their own special look to add a meal, andparticularly well with cold cuts of meat or poultry. Most vegetables are cucumbers, here are some recipes that are particularly well are.
Dilly Cucumber
24 small ridge cucumbers
5 liters of water
1 / 2 pint vinegar
4 oz sea salt
1 large handful fresh dill heads
1 large or several small chili peppers
Soak the cucumbers overnight in a solution of water and salt, sea salt with 8 ounces for every gallon of water. Then the water boiled together, vinegar and salt and allowlet cool. Arrange Drain the cucumbers into clean jars and interspersed with layers of dill heads. The cucumbers can be whole or cut into slices. Add a little chili pepper, or any part of a larger glass. Cover with vinegar and secure solution that covers.
Sweet pickled onions
2 lb. pearl onions
1 bunch tarragon
1 bunch mint
1 bunch chervil Sweet
4 oz sea salt
1 pint cider vinegar
6 oz granulated sugar
Peel the onions then arrange themon a platter, sprinkle with sea salt and leave overnight. Carefully wipe all the salt and moisture from the onions into clean jars. Put a few sprigs of each herb that in every glass. Preheat let the vinegar and sugar until sugar is completely dissolved, then cool. Pour the vinegar over the onions, so that a very small amount of space in the top of each glass. Secure the lids of the jars. The onions will be ready in about two to three weeks, but are much more palatable after about six toeight weeks if you can wait that long!
Mint and Tomato Chow Chow
6 average tomato
1 onion
1 green pepper, chopped
2 tablespoons brown sugar
1 tablespoon salt
1 / 2 pint cider vinegar
2 tablespoons finely chopped mint
Peel the tomatoes by making them into boiling water for a few seconds and then carefully removing the skin. Peel the onion and finely chop the tomatoes and onions and chop finely. Put all ingredients in a saucepan with a lid and cook at 300 º C, until the onion is quiteRange (approximately one) up to two hours. Take from the oven and let cool. Pour into wide-mouthed jars and cover each glass with a circle of wax paper, then cover with cellophane and add a label.
Mint Relish
1 pint of mint
1 kg onions, peeled and chopped
1 kg apples, peeled and chopped
1 / 2 kg green tomatoes, peeled and chopped
1 lb. sultanas (golden raisins)
2 tsp salt
2 tsp French mustard
1 pint white wine vinegar
1 kg pelletsSugar
Heat 1 / 4 pint of vinegar with sugar until sugar is completely dissolved. Allow to cool. Place the remaining vinegar in a saucepan with salt and mustard. Place the green tomatoes in a food processor for a few seconds, until they are mushy, then add to pot. Repeat the process with the mint, apples, onions and raisins, by giving all to the pan. Then simmer until all ingredients soft. Pour in the vinegar-sugar mixture. Boil the mixture for afew minutes and then leave to cool slightly. Pour the clean taste of the warm jars and cover with wax paper circles. When completely cool, add the cellophane covers and labels.
Sauces
Sauces make an unusual gift. Although you must clear labeling to indicate whether they are stored in the refrigerator or not, a basket with a selection of sauces was very welcome, especially needed for Christmas. At a time when much ingenuity is needed to use up the inevitable leftovers,a Christmas gift of delicious and unusual sauces could be a real winner!
Pesto
This sauce is very tasty with lots of Italian dishes, and pasta. Mixed with mayonnaise, it makes a lovely sauce for cold turkey, or you can use it when filling a few small tomatoes or mushrooms. Although you need fresh basil for this recipe, if it has been made, take the sauce in the refrigerator for at least a month or remain indefinitely.
1 kg of fresh basil leaves
4 oz Parsley
8Cloves garlic, peeled and chopped
8 g pine nuts
3 / 4 pint extra virgin olive oil
8 oz Parmesan cheese
Sea salt and pepper
Combine the basil, parsley, garlic and pine nuts in a food processor. Process until mixture resembles a coarse paste. Slowly, the olive oil in a steady stream, turned on the processor until the oil is depleted. Add the cheese, sea salt and coarsely ground black pepper and process again for a few seconds. Depending on the plan on how you,Your gift package, scrape the mixture into plastic or glass container. Prevent Pour a thin layer of olive oil over the pesto to discoloration, then seal.
Hot tomato and coriander sauce
4 large tomatoes, weighing about 1
8 tbsp fresh coriander (cilantro)
2 small hot chili peppers, fresh or canned
2 large onions, about 8 oz weight
2 tablespoons garlic vinegar
Finely all ingredients in a food processor and process for a fewSeconds. Alternatively, you can chop all the ingredients well and place them in a bowl. Taste and add salt if needed. Let cool, then pour into clean bottles and labels. This sauce is delicious served chilled with vegetables or meat dishes.
Tomato sauce with olives and oregano
1 kg of peeled tomatoes
3 tablespoons green pepper, chopped
1 / 2 large onion
1 to 2 cloves garlic
3 tablespoons olive oil
10 green olives, pitted and finely chopped
1 teaspoon fresh oregano,chopped
Finely chop the onion and garlic and fry cook in olive oil and be transparent. Add all other ingredients, seasoning to taste with salt and pepper. If you want a smoother sauce, you can combine all the ingredients in a blender or food processor and then back into the pan. Simmer lightly for 5 to 10 minutes. Allow to cool, then pour into bottles, seal and label. This sauce, with cheese, pasta or pork ideal.
Alcoholic HerbalSauce
1 pint vegetable or chicken broth
8 fl oz white wine, preferably medium-sweet German
1 tablespoon fresh rosemary
1 tablespoon fresh dill
1 / 2 tablespoons fresh tarragon
3 tablespoons butter
3 tablespoons flour
1 / 2 tbsp lemon zest, finely chopped
Mix together the stock, wine and herbs and simmer until it is reduced 10 to 20 percent. The butter in a frying pan and add the flour, stirring vigorously to cook for 5 to 10 minutes. Add the stock and wineMixture to the fat and flour by whisking it with a small balloon whisk. Season to taste, add the lemon zest and some salt and pepper. Simmer for another 10 minutes. Pour on the sauce, strain to remove the herbs, cool, then in bottles, seal and label. This sauce is served hot with vegetables or poultry.
Mango and coriander sauce
1 medium mango
4 spring onions (scallions)
1 tablespoon freshly grated ginger
1 / 2 teaspoon garam masala (recipe follows)
2 tbsp limeJuice
1 tablespoon fresh coriander (cilantro)
1 tablespoon sunflower or grape seed oil
Heat the oil and the chopped spring onions cook gently (scallions) and ginger for about 5 minutes. Add the garam masala and cook for a few more minutes.
Mango Chop the meat finely, and then add all remaining ingredients into the pan. Stir well, then chill overnight in a closed container in the refrigerator. The sauce is then served as is or processed in a blender to make it asomewhat softer. Allow to cool, then pour into bottles, seal and label. This sauce is delicious with cold seafood, fish or chicken.
Garam Masala
This is the aromatic and fragrant of all Indian spice mixtures. Used all over North India in all sorts of dishes - from appetizers and soups and yogurt salad Main Course - this mix is essential, humpback and North Indian cuisine. It is widely used, but my homemade version is more fragrant and, of course,fresher.
2 tablespoons cumin
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) cinnamon stick, broken
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1 / 2 teaspoon saffron (optional)
Place the cumin, coriander, cardamom, pepper, cinnamon and cloves in a dry heavy frying pan over medium heat. Toast the spices, stirring occasionally, until it several shades darker and givea sweet smoky aroma, about 10 minutes. Do not raise the heat to expedite the process, or the spices will brown prematurely, so that the insides undercooked. Cool completely.
Working in batches, if necessary, grind the mixture to a spice mill or coffee grinder and ground to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container stored in a cool, dry place.
Garam Masala holds for 3 months.
Yield: Makes about 1 / 2 cup
Coriander BarbequeSauce
12 ounces finely chopped onion
4 garlic cloves, minced
4 g of butter
12 fl oz tomato ketchup
1 / 4 pint of cheap brandy or sherry
2 tablespoons brown sugar
1 / 4 teaspoon cayenne pepper
2 tablespoons lemon juice
1 / 4 pint cider vinegar
1 tablespoon Worcestershire sauce
4 fluid ounces water
1 tablespoon fresh coriander leaves
Soften onions and garlic in butter, but do not let them brown. Add all remaining ingredients and bring to a boil, stir well. Simmer for 45Minutes with gentle stirring. , Allow to cool for a short time and then pour into glasses. Cover and label set.
Packaging Your Goodies
When the mustard, savory sauces and pickles, you can cover the lid in the same manner as for sweet jams and jellies, but it can also use an attractive look to Hessian or cotton. Plain cotton is very inexpensive and could be a template to decorate the tops of sauces and pickles.
Packing an entire meal is an unusual idea with the barbecue sauce youcould be a bottle of the sauce with a pair of potholders, a packet of dried herbs package to remove the grill and a pair of pliers. Gift-wrap everything together and you have something different for Father's Day! The cucumbers can be decorated with a given ham or even prevent, in a presentation.
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