Traditional recipes

Tomato jam

Tomato jam

I washed the tomatoes, peeled them, cut them into 6 and removed the seeds. I did the same with apples, but I kept the peel and the box with the apple seeds (the peel and the seeds are very rich in pectin) I put them in a small canvas bag, which I tied tightly. I squeezed the juice of a lemon over the apple pieces. I put the tomatoes and apples in the food processor and chopped them.

In a saucepan with a thick bottom, I put the sugar, water and juice of the other two lemons and I boiled the syrup for a few minutes, more precisely until the sugar dissolved. I added the tomato mixture, put the bag (with apple peel and seeds) and a cinnamon stick. In the meantime I washed and sterilized a few jars. I boiled the jam on low heat, 60 '(I did the test with a little jam on the plate and after an hour it hardened). I took out the bag and the cinnamon stick and filled the jars with jam. I put lids on them and put them to bed until the second day. Then, I made them cosmetic, labeled them, took them in the picture for you J and on the shelf in the pantry with them J.

Good appetite!


Fat Plum Jam, Tomatoes

Wash, peel and drain the red plums. Put in a bowl, alternating layers of plums and sugar, the last being sugar and leave for a few hours or preferably in the evening until morning, to leave the juice. You can crush plums by hand if they are stronger.

Put the pot on low heat on a plate and let it drop by half, stirring occasionally. Pour everything into a sieve and pass the contents, discarding the seeds and skin. Continue to boil the pasta obtained until it thickens, like jam. Take the drop test.

Towards the end of cooking, add the lemon juice and bring a few more good boils.

The result is a jam-paste, aromatic and tasty, very intensely colored in red, which is put hot in sterilized and dry jars. Allow them to cool slowly, until the next day, between the beds, when a hardened pojghita has formed on top.

Staple them and give them to the pantry.

It can be used in various dishes: pancakes, rolls, cakes, muffins, cake, other kinds of fillings, etc. or it is served on slices of bread greased with butter and red plum jam, next to a cup of hot tea or warm milk.


Tomato jam

Fine and fragrant, with an intense color, wonderful for preparing sweet doughs such as biscuit cookies or served as such, on a slice of fresh bread, with a cup of tea .

I used organic tomatoes from my garden  big, meaty, sweet and very tasty!

I washed the tomatoes, peeled them, cut them into 6 and removed the seeds. I did the same with apples, but I kept the peel and the box with the apple seeds (the peel and the seeds are very rich in pectin) I put them in a small canvas bag, which I tied tightly. I squeezed the juice of a lemon over the apple pieces. I put the tomatoes and apples in the food processor and chopped them.

In a saucepan with a thick bottom, I put the sugar, water and juice of the other two lemons and I boiled the syrup for a few minutes, more precisely until the sugar dissolved. I added the tomato mixture, I put the bag (with apple peel and seeds) and a cinnamon stick. In the meantime I washed and sterilized a few jars. I boiled the jam over low heat, 60 & rsquo; (I did the test with a little jam on the plate and after an hour it hardened). I took out the bag and the cinnamon stick and filled the jars with jam. I put lids on them and put them to bed until the second day. Then, I beautified them, labeled them, took them in the picture for you  and on the shelf in the pantry with them .


  • 850 g berries (blueberries, blackberries, raspberries and red currants)
  • 400 g sugar
  • juice from half a lemon

Mix the berries with the sugar, lemon juice and leave for an hour until a little syrup is formed, stirring from time to time.

Then put the pan on medium heat and simmer when needed.

Being a fairly small amount it was ready in 20 minutes. Even if the jam is quite liquid do not worry because the currants contain a large amount of pectin and will gel it. We put hot in jars washed and sterilized before. put in the microwave for 5 minutes at maximum power and boil the lids in a small bowl with a little water for 10 minutes. Place the jam jars upside down and cover them with a towel. When they have cooled completely, store them back cool and dark.

Good job and good appetite!

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RED ORANGE SWEET

Red orange jam, a wonderful and fragrant jam that I make during this period because red oranges are at a good price and in addition it is my child's favorite.

I bought two boxes of Red oranges to have all the time for the indispensable fresh breakfast and, from two and a half kilograms, we made three jars of jam.

I washed the oranges well and peeled them with a knife. Then I removed each slice, avoiding the skin as much as possible because it will give a bitter taste to the jam. I obtained 700 g of orange pulp.

I put the oranges in a pot with a double bottom, I added the two peeled apples and put them on a large grater (about 150 g) and brown sugar.

*Apples contain pectin and help coagulate the jam.

I boiled the jam for about 45 minutes until it gained consistency, then I transferred it hot in washed and sterilized jars.

*If you want and you are sure that the oranges are untreated, you can add the grated peel of an orange at the end, it will give the jams a great aroma.

I put them upside down and covered them with some kitchen towels. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Catalin Scarlatescu Tomato Juice Cake

Chef catalin scarlatescu represented romania in the taste of europe campaign initiated by the european parliament, which aims to present the tastiest local dishes on the continent with broth cake. Lemon cake rafaelo cake from milk powder simple cake with biscuits. Knead lightly until a slightly sticky dough binds.

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Culinary recipe cake with tomato juice sheets from the categories of dough and puff pastry cakes fasting recipes.

Catalin scarlatescu tomato juice cake. Chef Catalin Scarlatescu, 43, is one of the most feared jurors of the hell s kitchen culinary show. Add the tomato juice, oil and sugar. Lily in any supermarket you can find tomato juice in a box or in a bottle. Spread each side on the bottom of a rectangular tray lined with baking paper.

Tomato juice sheets. However, she shared exclusively for the click some of the most important secrets of the secret soup that any housewife would like to know. Recipe from eva ro recipes. Carefully mix the cucumber tomatoes, feta cheese, onion, mint and oregano in a salad bowl.

How to make the cake with tomato juice sheets. Because they could not go on vacation on the occasion of May 1st, Catalin Scarlatescu, one of the three masterchef jurors and the singer Răzvan Fodor, who presents the show on pro TV, took revenge and put on a big party. They are taken out and left to dry. 10 tablespoons tomato juice 10 tablespoons oil 6 tablespoons sugar.

I opted for an easy and quick recipe but very, very special. In a bowl put flour, tomato juice, oil, sugar, salt powder, baking soda, quenched with lemon juice and start to knead lightly by hand until you get a dough that is neither too hard nor too soft not to stick to your hands. It is divided into 4 equal parts. Put flour and baking powder in a bowl.

Catalin scarlatescu tomato cake page 1 of 5. Add a dressing of lemon juice, olive oil, salt and pepper. If necessary, we can add a little more flour. How to make tomato juice.

Of course you can also put tomato paste, I think 4 5 tablespoons for color, but the consistency changes because the tablespoons of juice are much more liquid. The two invited their friends to his Catalin villa on the shores of Lake Snagov and gave the yam in the most sophisticated dishes. You might still be interested. The recipe of the master chef Catalin Scarlatescu is his grandmother's cake with tomato paste, an original and delicious idea that manages to restore the inventiveness and culinary talent of the Romanians.

Catalin scarlatescu red cake. Bake for 5 to 8 minutes at 180 degrees. The dough obtained is divided into 4 equal parts. Sleep in the oven with.


Muffins with Red Plum Jam

- Mix eggs with salt and flour until it becomes a whitish foam
- then add the melted butter, warm not hot and then all the other ingredients
- prepare the muffin tins with paper, grease them with a little oil and line them with flour (this way they come out of the molds much easier when they are ready)

- pour the composition up to half the shapes
- add a teaspoon of jam and then again the muffin composition
- bake over medium heat (preheated oven), on top I added when I am ready a icing powdered sugar, I mixed powdered sugar with a few drops of lemon, and dye if desired

- decorate as you like.
I found a muffin recipe in which I replaced the milk with yogurt, and they came out very good, they stay a little wet, they are not drowning.


TOMATO and GINGER GEM

According to a study published in Journal of Agriculture and Food Chemistry, pthermal rocking does not affect nutritional quality of tomatoes. On the contrary, increases the nutrient content, especially that of antioxidants.

Research has shown that the level lycopene& # 8211 The pigment responsible for the red color of tomatoes, increases after boiling.

This antioxidant showed activity anti-carcinogen remarkable. It is 10 times stronger than vitamin E regarding the destruction of free radicals.

Tomato and ginger jam - recipe

• 2 kg of ripe tomatoes
• 1 lemon
• 100 g of raw sugar
• ¼ teaspoon of ginger powder

First of all you need to remove the peel of the tomatoes. To do this, remove the stalk and make an x ​​on the bottom of the tomatoes with a knife.

Then put the tomatoes in a saucepan with boiling water. In 30 seconds the skin should soften and come off easily.

Remove the tomatoes and let them cool, then peel them lightly. Pour the water in which they boiled in a separate bowl, you will need it.

Cut the tomatoes in half, squeeze the juice and separate the seeds. Then cut them into smaller pieces. Eventually you can use the blender to grind them, pulsing a few times.

Put the tomatoes in a large saucepan with thick walls (for jam and jam). Add the sugar, peel and lemon juice, as well as the ginger.

Cover with the lid and turn the heat to medium. Stir occasionally. In about an hour, the mixture will thicken.

Remove the foam that forms on the surface with a foamer. Wait until the liquid evaporates, being careful not to get caught in the pan and to burn. Towards the end, it is advisable to mix more often.

Check with a metal spoon if the jam has a sufficiently thick consistency. If it does not drain from the spoon, it means that the jam is ready.

Pour the hot jam into the sterilized jars and close them tightly. Cover with thick blankets and allow to cool to room temperature.

Then store them in the refrigerator. They can last up to 6 months.

This delicious jam can be served as such, or as a spicy sauce for pizza, pasta, beans, bruschette, cheese, pancakes and other dishes.

Source: Diet of Life, My Grandma’s Recipe: How to make a delicious summer tomato jar recipe: http://www.dietoflife.com/make-delicious-healthy-tomato-jam-recipe/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Ingredients

  1. Preheat the oven to low heat.
  2. Wash the tomatoes, remove the stalks, cut them in half and remove the seeds and stalks (for stalks, cut in a V).
  3. Sprinkle the tomatoes with salt and a little olive oil, then put them in a tray with the side where the seeds were up and put them in the oven for 3-4 hours, with the oven door slightly ajar so that the moisture can come out.
  4. After the time has passed, turn the tomatoes on the opposite side and put them in the oven for another 3-4 hours.
  5. Sprinkle a little salt, a little pepper and 3-4 cloves of garlic in the jar in which you plan to preserve them (depending on the size of the jar and the taste).
  6. Sprinkle with oregano, basil and thyme, all dried, then add the tomatoes and top with extra virgin olive oil until the ingredients are covered.

Useful advice

✽ It is possible for tomatoes to be made at different times, because they have different sizes and different amount of water in them. Try to notice them when each is done.
✽ Tomatoes can also be dried in the sun, in which case the cooking time is longer. For 2-3 days, the tomatoes must stay in the scorching sun, but also be covered with a textile material at the same time, to protect them from insects.


Video: Tomato Jam - Mark Bittman. The New York Times (January 2022).