Preserved Lemons

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Written by: Steve
Category: Recipes
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https://silkroadrecipes.com/moroccan-preserved-lemons/

 

INGREDIENTS

  • 9 organic lemons
  •  Kosher salt
  • 1 heaping teaspoon black peppercorns
  • 2 bay leaves

 

PREPARATION

  1. Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
  2. Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
  3. Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.

 

credit: https://cooking.nytimes.com/recipes/1016212-preserved-lemons

Cucumber-Dill Tzatziki

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Written by: Steve
Category: Recipes
Hits: 1052
  • 1 cup Greek-style plain yogurt
  • 1 cucumber, peeled, seeded and chopped into 1/4-inch pieces
  • 1 clove garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh dill, plus extra for garnish
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste

 

Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper. Taste and adjust the seasonings.

credit: https://www.foodandwine.com/recipes/cucumber-dill-tzatziki

Almond Butter

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Written by: Steve
Category: Recipes
Hits: 1153

1cup almonds

1/3cup oil

1/3cup sugar

dash of salt

 

blend and mash till correct consistency. move to containers. 

water bath to seal

Apple Cider

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Written by: Steve
Category: Recipes
Hits: 1133

INGREDIENTS

  • 10 large apples, quartered
  • 1/2 orange, halved
  • 4 cinnamon sticks
  • 1 tsp. cloves
  • 1 tsp. whole allspice
  • 1 whole nutmeg
  • 1/2 c. packed brown sugar

DIRECTIONS

  1. In a large stockpot over medium heat, add apples, oranges, spices, and brown sugar. Cover with water by at least 2”. Bring to a boil, then reduce heat and simmer, covered, 2 hours.
  2. Remove orange halves, then use a potato masher or wooden spoon to mash apples. Return to a simmer and let simmer uncovered for 1 hour more.
  3. Strain through a fine mesh strainer, pressing on solids with a wooden spoon to squeeze all juices out.
  4. Discard solids--OR harvest pectin. Serve apple cider warm.

 

 

credit: https://www.delish.com/cooking/recipe-ideas/a28224491/homemade-apple-cider-drink-recipe/

 

 

https://wellnessmama.com/124169/apple-cider-vinegar/

https://www.theprairiehomestead.com/2015/02/how-to-make-apple-cider-vinegar.html

https://realfoodrealdeals.com/homemade-apple-cider-vinegar/

 

Jam

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Written by: Steve
Category: Recipes
Hits: 1118
  • 4½ cups (553 g) strawberries (fresh or frozen)
  • 2 tbsp (25 mL) lemon juice
  • 1 package (28.5 g) of fruit pectin crystals
  • 7 cups (1400 g) of Granulated Sugar
 

In a large pot, combine fruit, pectin, and lemon juice. Crush fruit using potato masher or pastry cutter.

Bring to a boil over high heat, stirring constantly.

Once the mixture is boiling, add the sugar and stir in. Let boil for one minute, stirring constantly.

Remove from heat and skim foam off the top.

Pour into sterilized jars leaving 1 cm of space at the top. Seal and store.

 

 

https://www.food.com/recipe/strawberry-jam-pectin-added-203316

https://www.redpathsugar.com/recipe/strawberry-jam-pectin

 

  1. schnoz solution
  2. Bread
  3. Curry Powder
  4. No-Knead Bread

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