Jam from Juneberry

The recipe today is a little bit more special, because you can not buy the juneberry so easy. One or the other may have seen this shrub in the garden and seen the fruits. We also became aware after a few years, that the fruits are edible. My parents have the juneberry in the garden for a long time, but so far only the birds have eaten it.

The picking is a bit difficult because the fruits are not all ripe at the same time and you have to look carefully. In addition, the juneberries are only as big as blueberries. But it’s worth it, if they would stand in the garden anyway and fall off. You just have to see if the birds have discovered the shrub, then you should quickly protect the fruits with a net, otherwise nothing is left.

The juneberrie belongs to the pome fruit plants. The seeds contain hydrocyanic acid, so you should not eat them raw. It is easy to get gastrointestinal discomfort from eating large quantities of raw juneberries or chewed seeds. But processed as jam you get no problems with it.

Jam from Juneberry

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Vorbereitungszeit: 15

Zubereitungszeit: 20

Gesamtzeit: 35

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1 kg Juneberry
1 Pcs. Lemon
750 g Sugar

Anleitungen

Wash the Juneberries and remove all the stems. Halve the lemon and squeeze out the juice.
Put lemon juice, juneberries and sugar in a saucepan and mix. Bring to a boil.
Purée with a blender, it may be still a bit lumpy.
Now boil for about 20 minutes while stirring constantly. Then test and see if the jam gets firm. If necessary, continue cooking.
Now put in well-cleaned glasses, close with a lid and let cool.

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Rhubarb syrup

Rhubarb syrup for cocktails or lemonade.

The recipe for this rhubarb syrup is perfect to make even after the rhubarb season a delicious drink.

The preparation is really easy and you can enjoy the great rhubarb flavor all year round. No matter if you pour some of it into water, or make it into a delicious cocktail, the syrup is good for everything. However, you need to preserv it for a longer shelf life. But that’s not much work.

Incidentally, I read about the rhubarb syrup from Julia von Zartbitter and Zuckersüss and had to make one myself. She also has other great recipes on her blog, drop by is worth it!

Rhubarb syrup

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Zubereitungszeit: 15

Gesamtzeit: 45

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1 kg Rhubarb
1 Pcs. organic Lemon
1 Pcs. Vanilla pod
750 g Sugar
750 ml Water

Anleitungen

Wash the rhubarb and cut off the ends. Now cut the rhubarb stalks into small pieces without peeling.
Wash the lemon and rub off the skin. Now halve and squeeze the juice. Halve the Vanilla pod and scratch out the seeds.
Put the rhubarb, vanilla pod and seeds, lemon juice and peel in a saucepan and mix with the sugar. Put the lid on it and let stand overnight.
The next day add the water and bring to a boil. Reduce the temperature and simmer for about 15 minutes.
Put the rhubarb aside and let it rest for at least 2 hours.
Then pass through a very fine sieve and catch the syrup.
Fill the syrup in a large bottle for immediate use and refrigerate. So it is about 14 days preserved.
Or preserve for the shelf in small glasses/bottles.

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Curd Fritter

Curd fritter do not taste just on New Year’s Eve.

These curd fritters are the perfect companion for New Year’s Eve. Many go these days on, and purchased yeast donuts from the bakery or supermarket. Either there’s no time to bake yourself, or it’s just too difficult. There is here the recipe for the curd fritter. They are very easy to make and do not last that long.

By the way, the fritters taste not only on New Year’s Eve. In Germany they are a classic in the carnival time, or just when you like it.

Curd Fritter

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Vorbereitungszeit: 10

Zubereitungszeit: 25

Gesamtzeit: 35

Portionen: 35 Pieces

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For the Dough:

400 g Wheat Flour
100 g Sugar
250 g Curd
75 ml Milk
100 ml Sunflower Oil
1 Pcs. Egg
15 g Baking Powder
1 Pinch Salt

For Finishing:

2 Liter/kg Oil
Sugar

Anleitungen

Place all ingredients in a mixing bowl and knead with the dough hooks to a dough.
Heat the oil in a saucepan (170° C). Cut off, with 2 teaspoons, approx. 35 balls from the dough. Bake them in the hot fat until golden brown while turning them.
Remove the fritters and drain briefly on a piece of kitchen paper. Then roll hot in the sugar.

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Marzipan-Nougat-Cookies | 1 Dough – 9 Rolls

Fast and delicious marzipan-nougat-cookies.

It took a while until the recipe for the marzipan-nougat-cookies finally goes online, but better late than never. Like the other cookie recipes from my series 1 dough – 9 rolls, this is also made from a simple dough. Just add a bit of marzipan and nougat to it and you’re done with delicious cookies that will not only taste good on Christmas. So if you want to bake some cookies at the last minute, here is the right recipe. But you can also save the recipe for next Christmas or enjoy it all year round.

The other recipes of the cookie series 1 Dough – 9 Rolls can be found here:

Marzipan-Nougat-Cookies

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Zubereitungszeit: 30

Gesamtzeit: 45

Portionen: 50 Pieces

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For the basic dough:

125 g Butter
100 g Sugar
1 Pinch Salt
200 g Wheat Flour
1 tsp. Baking Powder
2 tbsp. Milk

To refine:

40 g Marzipan
50 g Nougat

Anleitungen

For the dough, simply knead all the ingredients together.
Chop the marzipan and nougat into small pieces and knead under the dough. Form from the dough now two rolls with a diameter of about 4 cm. Wrap the rolls in foil and refrigerate for at least 2 hours.
Unpack the rolls, cut into slices of approx. 1 cm and place a half of the slices with a little space on a baking sheet with baking paper.
Bake the cookies in a preheated oven at 175°C top/bottom heat for 13-15 minutes. Then bake the remaining cookies as well.

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Fall salad with apple slices and buttermilk-apple-dressing

Fall salad with apple slices for cool days.

Suitable for the season, today I have a recipe for the delicious fall salad with apple slices and a great buttermilk-apple-dressing. Because salad does not only have to be tasty in summer.

For us, salad is an important part of the weekly diet. So there is one day a week only salad on our menu. But not just a „boring“ green salad with a little dressing. We make something unusual and especially change a lot.

So what fits better in fall than a beautiful lamb’s lettuce, with apples, walnuts and cranberries. If you like other nuts, of course you can also use them. The whole is rounded off with a light buttermilk-apple-dressing. Try it, is worth it.

If it is already after winter, you can make also this delicious lamb’s lettuce with mustard vinaigrette and figs.

Fall salad with apple slices and buttermilk-apple-dressing

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Gesamtzeit: 20

Portionen: 2 Portions

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For the salad:

100 g Lamb's lettuce
75 g Walnut
1 Pcs. Apple
45 g Cranberries dried

For the dressing:

50 ml Buttermilk
1 1/2 tbsp. Apple vinegar
1 tbsp. Sunflower Oil
Salt
Pepper

Anleitungen

Preparation:

Clean the lettuce, wash and spin dry. Roast the walnuts in a pan and set aside. If necessary, wash the apple, rub dry and quarter. Remove the core and cut into fine slices.

Dressing:

Mix buttermilk, vinegar and oil vigorously and season with salt and pepper.

Finishing:

Finally mix the salad, walnuts, apple slices and cranberries with the dressing.

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Spinach salad with strawberry & vinegar {advertising}

The spinach salad with strawberry & Vinegar is fruity and delicious!

The Spinach salad with strawberry & vinegar had a longer backround. On the Eat & Style Fair 2014 I could try the delicious vinegars from Fruchtwerker for the first time and I’m blown away. They have a great acidity and the full flavor of the fruit, theoretically you could drink it directly. Whether you make a salad dressing, a dessert or whatever, the fruit vinegar from Fruchtwerker fits always.

I made, for example, during last years christmas season some delicious cookies with honey & vinegar. The recipe can be found here.

Who wants to watch what for varieties they have to offer, you can check the Fruchtwerker website. There you can also ask where to buy this great vinegar near you. It’s worth it!

This post was created in collaboration with Fruchtwerker. But these is my personal opinion, which was not affected by Fruchtwerker.

Spinach salad with strawberry & vinegar {advertising}

Nice, fruits summer salad!

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Vorbereitungszeit: 15

Gesamtzeit: 15

Portionen: 2 Portions

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75 g Baby Spinach
100 g Strawberries
1 Pcs. Avocado
30 g Hazelnuts - sliced
3 Tbsp. Strawberry Vinegar - e.g. Fruchtwerker "Erdbeer & Essig"
1 ½ Tsp. Mustard
4 Tbsp. olive oil
Salt
Pepper

Anleitungen

Wash and spin dry the spinach. Also clean, wash and drain well the strawberries. The avocado cut in half, remove the core and dissolve the flesh from the shell.
Cut the flesh of the avocado and strawberries into pieces. Roast the hazelnuts in a frying pan until golden brown.
Mix in a bowl Strawberry Vinegar and mustard, beat the olive oil slowly in. Season the vinaigrette with salt and pepper.
Finally, mix all ingredients in a bowl.