Vegetarian recipes, preserves
In the summer, there's too much food coming from the garden, so we
preserve a lot of it for the winter month, when we produce very little
fresh food. We use a variety of methods for perserving: driying (mostly
for herbs), fermenting (sauerkraut. of course, but we use the same
of lacto-fermentation for other vegetables, such as french beans, broad
beans, cucumbers, beetroot, etc.), bottling and pasteurising juices or
cooked vegetables, freezing (mostly for fesh fruit and vegetables, but
However, one of our favourite way of preserving food is making it into
delicous jams and chutneys.
We have many apple trees in our
gardens, so in the Autumn, we usually do a lot of this
chutney, which last well into the new year!
1.5 kg apples. The better the apples, the
the chutney! I like to mix a few eating apples with the
cooking apples, which gives a more interesting texture to the chutney,
but if you want a smooth chutney, just use all eating apples.
500g raw cane sugar
50 g of grated ginger
200 ml cider vinegar
1 teaspoon chilli powder
1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
Peel the apples, core them, and
chopped them into small bits.
Grind all the spices into a fine powder.
Put the apples and the ginger in a sauce pan with the cider vinegar and
and cook gently at first, stiring occasionnally. Once the apples have
started to soften and sweat, add the sugar and the ground spices. Bring
to the boil and simmer for 30 minute on low heat, then put into
Get the cardamom seeds out of the
pods and grind them to a fine powder
Put the onions and the ginger in a sauce pan with the cider vinegar and
and cook gently at first, stiring occasionnally. Once the onions have
started to soften, add the sugar, the ground cardamom and the
chilli powder. Simmer for 20 minute on low heat, then put into
sterilised jars right away.
ginger and chillies pickle
Chop the lemon skins into really
small pieces. Take the seeds out of the chillies and chop them into
very small pieces. Grind the cumin and the fenugreed seeds. Put all the
ingredients in a stainless steel sauce pan and bring to the boil.
Simmer for 30 mn stirring often. The mix should be quite dry, but if it
starts sticking to the bottom, add a little vinegar. Put in sterilised
and apple jam
Wash the blackberries, peel and core the apples, then grate them. Put
the fruit in a stainless steel sauce pan and heat up gently until the
blackberreies start sweating their juice, then add the sugar and
increase the heat. Bring to the boil, turn down the heat again, and
simmer for 30mn. Put in sterilised jars immediatly. Will keep for a
year at least.
Rhubarb and ginger jam
Wash the rhubarb stalks, split them in 4 (or just in 2 if the are small) and chop
them in half inch lengths. Grate the ginger. Mix
the rhubarb, grated ginger and sugar in a stainless steel or earthenware bol
and leave overnight. In the morning, put the mix in a large stainless steel sauce pan. Bring to
the boil, then keep on a fast simmer for 90 minutes, stirring regularly. The mixture should have turned
an unappetising dark brown and have thickened a lot by then (if not,
keep cooking). Put in sterilised jars immediatly. Will keep for a
year at least.
1 Kg Rhubarb stalks
100g fresh ginger
1.2 kg raw cane sugar
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