Traditional Apricot Jam with Grandma

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It’s always nice to bake&cook with grandmas.

This is our grandma’s special apricot recipe which we made it together this summer. When grandma is in the kitchen for us it’s great way to reach the top tips&surprise secrets of her recipes and for her to pass the delicious family recipes to grandchildren and sometimes the greatest thing is just to do and share something together.

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Let’s start Jamming grandmas traditional way!

1 kilo apricot

1 kilo sugar

1 lemon juice

remove all apricots seeds as seen belove

Put them in big plate the pitted side up

Sprinkle all the sugar on top of them

Leave them in the sun for one day or just leave them one day

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Put them in pan and bring them to boil then reduce the heat.

Cook them 20 min. more

Add the lemon juice and take it  from the stove.

Cool completely.

Put in the jars.

Tightly close the lids of jars.

Store it in cool dark place or just give it to someone who need or worth that!

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Happy lovely jamming!

Organic Lemon Grass

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Would you like to be more healthy?

No no don’t think it’s a SURPRISE or miracle it’s very easy just try to add it to your food and maybe sip 1-2 cups of lemon grass as tea daily.

Then it’s time to meet lemon grass and how you can stick with it.

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Anti-microbial, anti-bacterial, antioxidant and therapeutic yes! these small pieces of dried lemon grass has all of these properties isn’t that just amazing and to use them you only have to brew a cup of this as a tea or use it grounded in your food.

You will gain a lot of benefits while drinking or eating lemongrass such as:

  • Contribute the death of cancer cells with no noted negative effect on normal cells.
  • It helps to strengthen nervous system and may thus be useful for Parkinson’s disease.
  • Contributes to liver and pancreatic health by helping the body to more quickly remove toxins.
  • It also lover or normalize cholesterol levels.
  • Alliviate muscle spasms by relaxing the muscles thereby leading to the reduction of pain-related symptoms.
  • It’s useful for all types of pain abdominal pain, headaches, joint pains, muscle pains, digestive track spasm, muscle cramps, stomachache and others.
  • Improve the blood circulation.
  • Heals acne makes skin brighter.
  • Eat and drink it for your health, for yourself!

Solar Dried Banana 100%

Image Especially during winter I like to have some natural dried fruits because of their nutritive value and long shelf life and of course they are very healthy snack you can carry with you everywhere you go. Dried fruits has long tradition of use dating back to the fourth millennium BC in Mesopotamia. For overall health of your heart banana contains high potassium quantity and helps with all signs of low potassium like body weakness, muscle cramps, stomach upsets, irritable bowel disease and irregular heartbeat. If you are purchasing dried fruits rather than making them at home, pay close attention that you are buying organic, no sugar and fat added products.

Happy healthy snacking!

Vegan Snow Balls

 

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Thank you auntie for sharing your recipe!

Finally I was able to give it a try it was fantastic. As like me who loves the taste of plain, not soft but in mouth melting cookies and of course easy to make cookies believe me this is one you can’t quit and I will share with you some changes and creativity’s to try with this recipe for later I like to play and make SURPRISE recipes a lot.

Original recipe:

3 tablespoons finely grounded nuts

3 tablespoons powdered sugar

1 cup sunflower oil

2-2/5 cups wheat flour

How to do:

Preheat your Oven to 170 c

Mix all dry ingredients together

Add the oil and knead the dough little bit until it forms a nice dough

Take 1 or 1/2 tablespoon of the dough shape it into balls

Put them on non-stick baking sheets you don’t have to space them much they don’t rise or melt just 1 cm is enough.

Bake them 10-15 minutes they don’t have to turn pink and never brown attention please!

Take them from the oven and let them cool for 10 minutes

Dust them with powdered sugar or mix of powdered sugar and cinnamon.

Put some SURPRISES and creativity to your recipes!

I put almonds instead of nuts you can put any kind you like or as like me what kind you have at home.

I add some unsweetened finely shreded coconut flakes or anise seeds instead of coconut shreds or any kind you like.

I think if  you like more flavor than plain cookies use organic coconut oil or sesame or any kind you like.

I think next time definitely I will try anise seeds version and coconut oil version mmmm sounds yummy.

I also tried to shape them like fingers as you can see in the picture do as your creativity allows you you will be SURPRISED.

Until next time with more SURPRISES!

Summer Wild Cherry Jam

20130715-205440.jpgIf you have a bountiful wild cherry tree do what our friend Colleen did; share the fruit with friends. She showed up at the studio with bags of cherries. After filling my belly with the tart delicious wild things I wondered what was going to happen with the rest. Colleen told me I could take it all home. I did not ask twice! and took the bag home.

This delightful summer gift is what led to me making jam. So I am sharing the recipe with you all. Hope you enjoy it.

What you need:

  • 6 cups of wild cherries (these were tart mostly)
  • 2 cups of organic white sugar
  • A large pot and wooden spoon
  • Clean jars with good lids; I love using my recycled ones
  • Yes, this is it, no pectin or any other filler ingredient.
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    Step 1:
    Don’t do what I did!! Wash and let the fruit air-dry a little. Then take fruit and a cup for the pits to your COUCH so you can comfortably pit the million cherries. I stood for 2 hour at the sink – not quite sure why. Another good idea is to involve friends or kids in the process – sure to expedite the pitting.

    And do yourself a favor hand-pit the cherries, trying to use a knife — trust me, not such a good idea. I also recommend wearing an apron, in case the cherry juice splatters your clothing won’t get ruined.

    Step 2:
    After the pitting is done, add the sugar on the cherries, stir a bit to ensure they are thoroughly coated. If you are wondering why such little sugar… you don’t need more sugar, less sugar keeps the taste and flavor of the fruit come through.

    Let the mix marinate overnight. Best way is to let it marinate in the sun if you can, otherwise the fridge will do (cover well so other smells don’t taint jam mix. 20130715-210747.jpg
    Step 3:
    Pour the marinated wild cherries into the pot an put on high heat. Bring to boil, and keep boiling for 10 minutes.
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    After 10 minutes, reduce the heat to medium and cook for 25 to 30 minutes. If you see that your jam is too liquid I would go for 30 minutes.
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    How to test the jam?
    Take a little of the juice and drop it to a plate so you can watch how it flows. The slower it flows the better and that indicates it is ready to be taken off the heat.
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    Mine actually turned out to be little more liquid than I like. Keep in mind that timing of how long to boil is a function of how much juice there is. Since there is no thickener in this recipe we use the reduction method.

    Step 4:
    Let the jam cool; enough so there is no steam coming off it anymore. Use a big spoon or ladle to fill up the jars. Make sure to put on the lids tightly.
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    Tip: you can store this in a cool dark cabinet, but if you are having a hot and humid summer like we are I recommend storing them upside down in the fridge.

    Make this a jamming summer! Thank you Colleen for the wild cherries, you made my day.

    Le Lentil Soup: the Surprisingly Easy One

    This is one of my favorite soups. In many cuisines there are various versions of a good lentil soup. This one happens to be what I call Le Lentil – and the easiest one to make!

    This is a very soothing and healthy soup. Using quality simple ingredients will make a difference. It is perfect soup for fasting; whether you are fasting for Lent or Ramazan. It is gentle on the stomach. This is also a great vegetarian dish. A small cup will work your appetite for the main course.

    Ingredients:

    • 1 cup red split lentil
    • 3 cups boiling water
    • 2 tablespoons olive oil
    • salt to taste
    • peppercorns as many as you like

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    Garnish: use only ones you like

    • lemon juice
    • dried mint flakes
    • sumac flakes

    Directions:
    Add water to a deep pot and add lentils, bring to gentle boil. This step does take time, but once it starts boiling crack the lid to prevent frothing and spillage. Also start stirring every two minutes an add the peppercorns. I usually add about 4-5.
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    You will know lentils are done when they break up and almost dissolve in the water. You will also notice the soup becomes a golden yellow color. Once you are at this stage add the olive oil and salt, then stir to mix it well. Cook for another 5 minutes in low heat. When I use two different kinds of lentils then I purée the soup before serving. But today since I used one kind I am serving it au naturale!
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    Serve warm in a bowl and garnish as you like. I often use sumac and mint, and sometimes a dash of lemon juice.

    I love this soup, it was my late grandfathers’ favorite soup. Making it always reminds me of him; all the good times when we ate it together with a side of toasted baguette slices.
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