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Mallow tree fruit jellies

Mallow tree fruit jellies



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Mallow tree fruit jellies**

_1 3 oz (100 g) apricots_

_6 oz (200 g) quinces_

_2 oz (50 g) gooseberries_

_2 oz (50 g) sour cherries_

_6 oz (200 g) almonds_

_7 oz (200 g) figs_

_3 oz (100 g) apples_

_2 oz (50 g) almonds_

_7 oz (200 g) raisins_

Soak all the fruits and nuts in the previous simple syrup for 2–3 days, then drain them. Put the fruits and nuts into an enameled crock pot, cover with the simple syrup and leave in a warm place (60°F, 75°F or 85°F, depending on the individual fruits and nuts). After 2–3 days, check the fruits and nuts every morning and, if necessary, remove any that have started to decompose. Continue for a week or more, testing the fruits and nuts for freshness and checking them twice a day. Once you notice they have turned brown, you can tell them they are ready, then remove them from the simple syrup, drain them thoroughly and then process them according to the recipes on pp. 234– and.

Fruit leathers

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**Steps:** Remove the pits from the fruits and add them to a clean saucepan, pour in the simple syrup and bring to the boil, then simmer until the mixture thickens. Remove from the heat and put the cooked fruit into a polythene bag, squeezing out as much syrup as possible before you seal it. Leave the fruit to cool, then spread it onto a lined baking tray and put in the freezer for 1–2 hours, until frozen. Remove from the freezer and put the parchment into the oven at 50°C for about 15 minutes, then lift the parchment out of the oven and fold the edges over to form a pouch. Put the pouch into the fridge until hard, about 12 hours. Remove from the fridge and gently tug the sides apart. The fruit leathers can be stored in a cool place for up to 2 months.

**Recepty**

**Raspberry** | **Blueberry**

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**Apple** | **Peach**

**Apricot** |

**Mango** |

**Pineapple** |

**Pear** |

**Grape** |

**Blackcurrant** |

**Lemon** |

**Fig** |

**Chocolate** |

**Cherry** |

**Walnut** |

**Hazelnut** |

**Basic pumpkin, squash and sweet potato mash**

_1 lb (500 g) pumpkin_

_1 lb (500 g) sweet potato_

_2 tbsp softened butter_

_štipka soli_

_4 tbsp milk_

Peel and cut the pumpkin and sweet potato into rough pieces. Put the pieces into a saucepan, cover with water, bring to the boil and then simmer for about 15 minutes until they are tender. Drain and leave to cool. Heat the butter in a frying pan over a low heat, add the salt and stir to melt the butter, then add the cooked vegetables and milk. Mash with a potato masher, then spread onto a lined baking tray and refrigerate until set.

**VARIATIONS**

**Potato bread.** Spread the warm mash onto a baking tray lined with baking parchment, brush with melted butter and sprinkle with grated cheese or grated Cheddar and bake for 15–20 minutes at 180°C/350°F/Gas Mark 4 until the top is bubbling and golden.

**Potato gratin.** Use the mash as above but spread it onto a greased baking tray and bake at 180°C/350°F/Gas Mark 4 for 20–30 minutes, basting twice, until the top is golden and bubbling.

**Basic pasta sauce**

_2 tbsp olive oil_

_1 onion, chopped_

_1 carrot, chopped_

_1 celery stick, chopped_

_4 cloves garlic, chopped_

_2 oz (50 g) mushrooms, sliced_

_2 tsp tomato puree_

_2 tsp Italian herbs (such as basil, oregano, marjoram)_

_2 tsp balsamic vinegar_

_2 tsp olive oil_

_3 oz (100 g) tinned tomatoes_

_1 x 400g tin chopped tomatoes_

_1 large tomato, cut into thick wedges_

_1 x 400g tin tuna_

_small handful of frozen peas_

Heat the olive oil in a saucepan and fry the onion, carrot, celery, garlic, mushrooms and herbs for about 10 minutes until softened. Add the tomato puree, balsamic vinegar and tomatoes, bring to a boil and simmer for 5–10 minutes, stirring occasionally, until the sauce is thick. Add the tuna and peas and heat for a few minutes, then serve on pasta.

**VARIATIONS**

**Tomato basil.** When making the basic sauce above, add 2 cups of torn basil leaves at the beginning of the simmering stage.

**Basic tomato sauce**

_1 tsp dried oregano_

_1 tsp dried basil_

_2 oz (50 g) dried mushrooms_

_2 red bell peppers, seeded and chopped_

_2 small onions, chopped_

_4 cloves garlic, chopped_

_3 oz (100 g) sun-dried tomatoes_

_4 oz (100 g) tomato paste_

_2 tsp olive oil_


Pozri si video: 노젤라틴! 과일 젤리 만들기: No-Gelatin Fruit Jelly Recipe. Cooking tree