Preserved Tomatoes with Basil in Jars

Do want to keep the taste of the summer for the winter?

This is a simple but easy way to preserve the full flavour of your tomatoes and at the same time to have quick ready dish when you feel you are missing the sun and your fresh tomatoes from the garden.

This year we got a wonderful tomatoes harvest and we are still harvesting every day. We exchanged seed with friends and so we got an incredible variety of tomatoes and other vegetables. Now the winter is approaching, we all have to save electricity and with this method you will prepare great pasta dishes without spending a lot of time in cooking your tomatoes sauce.

Important! For sterilization with a pressure canner, please follow the instruction for the equipment. Depending on the Country you live, you will find completely different safety instruction about canning and possible botulinum poisoning.

Processing time for canning articles:

• https://www.recipetips.com/kitchen-tips/t–1396/canning-temperatures-and-processing-times.asp
• https://extension.umn.edu/preserving-and-preparing/canning-quick-reference-chart
• https://food.unl.edu/article/tomatoes-and-tomato-products

• Time: 1-2 h
• Difficulty: medium
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Ingredients

All quantity to taste and according to your harvest J

• Ripe tomatoes
• Olive oil (about 4 tablespoons per kg tomatoes)
• Garlic, chopped to taste
• Balsamic vinegar (4 tablespoons per kg tomatoes), this is needed for longer storage
• Salt (about 1 teaspoon per kg tomatoes)
• Basil leaves or flowers to taste

Preparation

1. Clean and dice tomatoes according to their size. I did not dice wild tomatoes, I halved cherry tomatoes and the other tomatoes in 1- 1.5 cm big sizes.
2. Heat oil and add the garlic. Roast only a few minutes until fragrant.
3. Remove garlic-oil mixture and pour it over the prepared tomatoes. Add vinegar and little salt.
4. Combine gently and let sit for about 2 hours. They will release some juices.
5. Add basil and stir well.
6. Place the tomatoes mixture into the jars. Fill jars, leaving 2 cm headspace. Press gently down the tomatoes in order to cover the pieces with their juices.. Slide a nonmetallic spatula (a plastic knife works well) around the inside edge of the jar, pressing back gently on tomatoes to release any air bubbles. Do not add water.
7. Use a clean, damp cloth to wipe any tomato residue from the outer rim of the jar. This is necessary in order seal tight the jars. Screw lid evenly and firmly, but not too tight; just until resistance is met and lids are fingertip tight.
8. I performed the “heat treatment” of the canned tomatoes in water bath. Place the jars into big pot (or use a canner). Fill with warm water. The water must cover the jars by 2 cm. Bring to a rolling boil, cover the pot and boil for 60 minutes if using 250-500 ml jars. Let cool down completely before removing the jars from the pot. Check if the lid is tightly closed after cooling down.  For heat treatment, please follow the instruction of your equipment (for example the pressure canner) and the following link: https://extension.umn.edu/preserving-and-preparing/canning-quick-reference-chart.

Suggestion: place the jar in water bath or shortly in microwave and serve over hot pasta with fresh grated Parmesan cheese and fresh basil Autor: https://artandkitchen.wordpress.com/

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Day 33 Stay at Home or In the Garden: Inspiration Sald

Inspired by the ingredients available at home, we created this composition and we enjoyed it as a light full dinner in the garden, just before the sun went down.

Inspiration Sald

• Servings: 2
• Time: active time=60 min; for all recipes
• Difficulty: easy
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Fennel Salad with Oranges

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 white balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste (I used my basil flower salt)
• 1 fennel, cleaned finely sliced
• 1 red pepper, seed removed and sliced
• 1 orange, peeled and sliced

Procedure

1. For the dressing, combine oil, lemon juice, vinegar, mustard, salt and pepper. Stir until combined
2. Pour the dressing over the fennel and the pepper, toss.
3. Place orange slices on the plate and top with the salad

Gingered Guacamole

Ingredients

• 1 avocado, ripe but firm
• 1 tablespoon balsamic vinegar
• 1 small garlic clove.
• 1 dash chili powder
• 1 teaspoon grated ginger
• Salt and pepper to taste

Procedure

1. Open the avocado with the knife, remove the seed and spoon out the pulp.
2. Mash the avocado pulp with the fork and the vinegar.
3. Add the additional ingredients and mush until soft.

Roasted Prawns

Ingredients

• 10-16 shrimps, uncooked and peeled
• 1 small garlic pow
• 1 dash smoked paprika
• 1 teaspoon grated ginger
• 1 tablespoon lemon juice
• 2 tablespoon olive oil
• Salt and pepper to taste

Procedure

1. Combine all the ingredients, let rest for about 30 minutes.
2. Preheat a non-sticky skilled at maximum and fry until done and lightly roasted (about 2 minutes).

Oven Roasted Sweet Potatoes Slices

Ingredients

• 2 sweet potatoes, peeled and sliced into 5 mm thick slices
• 2 tablespoons olive oil
• Seasoned salt (I used my basil flower salt), to taste

Procedure

1. Preheat the oven to 220°C
2. Combine all the ingredients.
3. Line a parchment foil on you baking tray or brush with oil a baking mold.
4. Place the sweet potatoes on the baking tray in one layer or only light overlapping.
5. Bake until tender and the border get light brown. This takes about 20 minutes.

Autor: https://artandkitchen.wordpress.com/

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Homemade Teriyaki Sauce

 

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I love teriyaki very much and I use this in many recipes especially for improvisations meals (I mean without following any recipe), but sometimes I’m running out of store

bought and sometimes these are too sweet or salty. For this reason, I use this recipe and I’m very happy with it!

All the listed ingredients may differ a lot between each brand. For this reason adapt the recipe to you taste.

My favorite recipe with this sauce is Teriyaki Salmon with Sesame.

• Time: 1/2 hr
• Difficulty: easy
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Credit :Artandkitchen

Ingredients

• 1/2 cup mirin (Japanese sweet rice wine); alternatives sweet white wine, vermouth, or dry sherry
• 2 tablespoons rice vinegar
• 1/2 cup light soy sauce
• 1/2 cup dark soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon roasted sesame oil
• 1⁄3 cup brown sugar
• 5 garlic cloves, grated
• 1 tablespoon fresh ginger, grated
• 1 pinch chili, or to taste
• black pepper to taste

Directions

1. Bring mirin to a boil in a small saucepan and let simmer for 5 minutes or reduced to half volume.
2. Add all the additional ingredients and simmer additional 5 minutes.
3. Let cool down and use it directly or sieve and fill it up in a tightly sealed container; store in the refrigerator.

 

Balsamic Vinegar Pearls

Almost one year ago, I thought I should try to prepare these cute, decorative and elegant pearls, which would give a special taste and wonderful look to many salads as well as dishes.

The balls in the pictures where made with white balsamic vinegar which I infused with basil.

You can use any vinegar, with different taste; if you want, you may also buy a ready-made infused vinegar. To preserve the ball, place them in small jars covered with more of liquid, which you used to produce them.

If you want to produce more drops, work with placing the container of the oil an iced bath!

Finally, I did it and it was easy!

• Time: 1hr
• Difficulty: easy
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Credit :Artandkitchen

Ingredients

• 100 ml balsamic vinegar (any colours, infused if you like)
• 5 agar
• 1 cup of oil

Directions

1. First, place the oil in a high container in the freezer. The container should be high enough, as you will drop the vinegar in it! A jar of about 400 ml is perfect.
2. Place the vinegar in a small sauce pot, add the agar and stir well
3. Heat the vinegar mixture stirring constantly.
4. As soon it comes to boil, remove from the heat and let cool down a little bit ( to about 75°C).
5. Drop the vinegar using a syringe or other dropper into the oil. I tried to produce drops of the same size and let them drop moving the syringe over the all surface of the oil.
6. When you have finish to drop, sieve the pearls from the oil (you may use the oil for another lot) and then gently rinse under current water.
7. Use for decorating salads, starters and even desserts.

Gold Chai Powder

 

My favorite way to serve and outstanding specialty hot beverages to my family or friends is by introducing them to flavored teas or coffee. We make our flavored spice mixtures in batches, using fresh grinded whole spices and other high quality spice powders, so that the blends stay aromatic and highly enjoyable, without being too artificial tasting.

This special precious like gold and intense flavored blend is based turmeric, cardamom, ginger and enriched with other aromas like star anise, nutmeg, fennel and cinnamon.

It’s delicious with simply hot milk or with black tea or even with coffee! A small quantity in cakes (for example carrot cake) would give a special note in a very simple way.

The first time I used a similar blend was simply with soy milk as a chai latte recipe  but then I‘ve discovered how delicious is it with black tea and even with coffee.

I’ve changed the basic recipe a little bit and now I have the blend I need and which is best with the quality of spices I have.

Please don’t forget that each spice can have a very different intensity of aroma (quality, storage and age of the ingredients) and I suggest to check the taste first and if needed adjust to your personal taste.

 

• Servings: quantity to taste
• Time: 30 mins preparation
• Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

 

You need (about 2.5 cups in total) big batch 

• 1/3 cup whole cardamom
• 1/4 cup whole star anise
• 1/4 cup whole fennel seed
• 1 cup ground turmeric
• 1/4 cup ground ginger
• 1/4 cup cinnamon powder
• 2 teaspoons ground nutmeg
• 10 teaspoons vanilla sugar

You need (about 2/3 cups in total) smaller batch

• 4 teaspoons whole cardamom
• 3 teaspoons whole star anise
• 3 teaspoons whole fennel seed
• 12 teaspoons ground turmeric
• 3 teaspoons ground ginger
• 3 teaspoons cinnamon powder
• 1/2 teaspoon ground nutmeg
• 2-3 teaspoons vanilla sugar

Procedure

1. With a spice grinder or a food processor work cardamom, star anise and fennel until the powder turns very fine (if necessary sieve it).
2. Place into a bowl add the other ingredients and stir until well combined.
3. Store in closed jars in a fresh and dark place.

Basil Flower Salt

 

This is more a suggestion than a recipe. Before temperature goes below zero, I use to collect all basil flowers. After drying I mix them with salt and I use this in for cooking and directly on the table.

I started this using the violet flower of the African basil and it was real great success!  I prepared this to be used for cute gifts, so I mixed the violet flowers and pink salt.

This was so delicious that I shared this in the family and I had no leftovers for other gifts!

I bought cheap transparent salt mills that I refilled with my mixture!

This is salt is fantastic over grilled meat (I love this with beef most), for salad dressings and many other uses. Fresh milled over the meal is the best!

Dukkah or Duqqa – Egyptian Condiment Based on Roasted Nuts and Spices

Dukkah is an Egyptian Condiment consisting in crushed dry roasted nuts and spices. This condiment is very popular and many variations are available one better than the other.

The word is derived from the Arabic for “to pound” since the mixture of spices and nuts are pounded together after being dry roasted to a texture that is neither powdered nor paste-like.

The nutty taste fits perfect with oven-vegetables, salads and cheese, but traditionally this is served with fresh bread (usually flatbreads) and olive oil. Dip first your bread in olive oil and then into the dukkah mixture and enjoy!
I will give you a table of the mixture I tried out, but you can experiment further and almost any kind of roasted nuts and different herbs.

Here a few more inputs: Mint, walnuts, pine nuts, caraway, marjoram, oregano, roasted chickpeas and sunflower seed.

• Time: 15 mis each
• Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You need:

Quantities in teaspoons, use whole spices (not grounded). The first combination is the most classical one.

	Roast	1	2	3	4	5	6
pistacio	yes	2	1				3
sesame seeds	yes	2			3.5	1
coriander	yes	1	1	1	1		1
cumin	yes	1		1
salt	no	0.5	0.5	0.5	0.5	0.5	0.5
red chili flakes	no	0.25			0.25
cinnamon	no	0.1
black pepper	yes	0.25
almonds	yes		3			5	1
hazelnuts	yes	1
Goji (dry)	yes		4
pumpkin seeds	yes			5
nigella	yes				0.5
Paprika powder	no				0.5
fennnel	yes						1
allspice	yes					0.25
thyme	no					1

Procedure

Nuts (already peeled!) and seed have to be roasted first, check the table. You can roast them dry in a skillet or for about 5 minutes in a preheated oven at 180°C/350°F. I prefer the skillet method and I roast them separately.

1. Heat a medium frying pan over medium heat. Add the nuts or seeds and cook stirring for 1-2 minutes or until lightly browned and fragrant. Place them in the mortar (you may also use a coffee or spice grinder, but pulse only shortly), crush them and transfer to a bowl.
2. Repeat with the other nuts or seeds. Some seed, as coriander will pop while roasting; this is O.K.! J
3. Combine all the ingredients and season with salt and eventually pepper
4. Serve dukkah with some extra virgin olive oil and crusty bread.

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Za’atar Spice Mix

 

Za’atar is a spices blend use in a lot of countries in the Middle East but probably originated in Egypt . Try this recipe with others Middle Eastern dishes.

I used this in my blog for  Za’atar Flatbreads, Shakshuka (Poached Eggs in Spicy Tomatoes) and Red Couscous Salad with Beets and Walnuts

• Time: 5 mis
• Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You need

• ½ tablespoon dried oregano
• ½ tablespoon dried thyme
• ½ tablespoon ground sumac
• ¼ tablespoon roasted sesame seeds
• Salt

Procedure

1. Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.

Chai Masala

A cheap and quick homemade mixture for a fast and delicious spiced black tea which is very convenient to keep on hand for when that chai craving hits you..

I got this spice mix recipe in Jodhpur (India) and now I use this mix in my office as ready mix (with non-dairy creamer), where we get hot water, but we don’t have the possibility to cook. This mixture is perfect if you wish hot or iced chai as well.

At home I prefer to boil (5 minutes!) the tea with the spices add some fresh milk and sugar.

For this recipe the quality of the ingredients and the spices is relevant, if possible grind your own yourself!

• Time: 1 hrs
• Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ 

Ingredients

Spice mix

• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cloves

For fresh milk preparation

• Fresh milk to taste
• Sugar (best brown sugar) to taste

For a ready to use preparation (dried non-dairy creamer instead adding fresh milk)

• 2 cups non-dairy coffee creamer
• Sugar (best brown sugar) to taste

Preparation

Mix all the spices and store in tightly closed jars, this will be your base for both methods.

Fresh milk method

1. Prepare your black tea (I like it very strong!) with a good pinch of spices mix for each person. For me easiest method is to place a few spoons of black tea into a paper tea bag and close it so that the tea has enough space to move and give out its flavor.
2. After boiling it for 5 minutes remove the bag with tea and add milk and sugar (I love it with brown sugar) sugar to taste. Adjust to taste.
3. Serve letting fall the spiced milk tea from at least 30 cm if you wish some foam on it!

For a ready to use preparation (dried non- dairy creamer instead adding fresh milk)

1. Combine all the spice mixture with the 2 cups of non-dairy creamer, mix well and store air tight containers (this makes two jars).
2. For the preparation prepare the black tea as usually and let soak for about 5 minutes. Remove the bag.
3. Add about 2 teaspoon spice powder (quantity depends on the size of the cup and on the taste) as well as sugar.
4. Enjoy hot or add some ice cubes for a delicious iced chai!

Christmas Coffee

When Santa (Athina was my very generous Santa this year) brings you such adorable coffee mugs and you wish to keep the Christmas spirits in your house, then you know: it’s time to prepare a festive coffee, stop the time machine and keep the magic atmosphere around you.

An easy way to prepare a spiced- infused coffee is add the spices in-between to layer of coffee powder, then brew you coffee slowly.

I used my old coffee machine, but you can use what you find more convenient for you. As sweetener I love brown sugar and milk or cream may be an option for those who are used to this.

This method is quite simple and at once your coffee will fill your house with Christmas spirit. Feel free to try with different spices and flavors! Variations: use all spice, nutmeg, anise, mace, powdered chocolate, cloves….

• Servings: 2
• Time: 5 mins
• Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ 

You need:

 All quantities to taste!

• 4 teaspoons coffee powder
• 2 pinches ground cinnamon
• 2 pinches ground ginger
• 2 pinches ground cardamom
• 4 teaspoons brown sugar
• milk or cream to taste

Procedure

1. Place half of the coffee need into the coffee filter
2. Layer the spices you like
3. To with remaining coffee
4. Brew as usual and serve with brown sugar

If you use simple filter papers you can also mix all the ingredients and brew the coffee.

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