Författare: perbruno

2 salmon fillets
4-5 tbsp dark soy sauce
1 lime, zest and juice
1 small chilli
2 tbsp maple syrup
1 fat garlic clove, finely chopped
1 chunk of ginger, finely chopped
1 sheet of egg noodles
bunch of coriander, chopped
1 tbsp sesame oil
extra lime juice

Preparation method

Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli.

Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky.

Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan.

When the sauce is reduced add the salmon to the teriyaki sauce frying pan.

Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with more chopped coriander.

via BBC – Food – Recipes : Teriyaki salmon.

Walnut & Stilton orzotto with roasted squash & Port sauce | BBC Good Food.

Saften rårörs i hushållsmaskin och helst då i en med hel botten. Saften blir vackert rosaröd och underbart god. Späd 1+5 och förvara den i kyl eller frys.

2 liter

Ingredienser
1,5 kg rabarber
1,75 kg strösocker
6 st citroner, 4 dl pressad saft

Tillagning

1. Skala och skiva rabarbern tunt. Blanda den med socker och citronsaft i en hushållsmaskin med degkrok eller vinge och låt maskinen gå sakta 1 timme.

2. Häll bärmassan genom en silduk och låt saften självrinna i 30 min.

3. Häll upp saften på rengjorda flaskor eller i burkar. Förvara i kyl eller frys.

via Rårörd rabarbersaft – Recept – Saft och sylt | Allt om Mat.

Apricot Jam

About six 1 cup 250ml jars

I should note that I like my jam on the tart side. The amount of sugar shown is based on how much apricot puree I got from this particular batch of apricots. Because fruit doesn’t grow in standardized quantities at least the fruit I want to eat my general rule is to use three-quarters of the amount of sugar per one-part apricot puree. So if you use more, or less, apricots, simply use for each cup of puree, by volume, three-quarters cup of sugar.Apricots become quite tangy once cooked, so you’ll find this is not very sweet. I don’t recommend using less sugar, since it may not jell correctly. A bit of lemon juice added at the end provides additional balance, and Europeans often crack a few apricot kernels open and add one to each jar before pouring in the jam, which isn’t meant to be eaten, but gives the jam a subtle, bitter almond-like flavor.

1kg fresh apricots

125ml water

1kg sugar

1 tablespoon freshly squeezed lemon juice

optional: 1 tablespoon kirsch

1. Cut the apricots in half and extract the pits. If you wish, crack a few open and put a kernel in each jam jar you plan to fill.

2. Place the apricots in a very large stockpot, and add the water. Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through.

3. Put a small plate in the freezer.

4. Add the sugar to the apricots and cook, uncovered, skimming off any foam that rises to the surface. As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.

5. When the jam looks thick and is looks slightly-jelled, turn off the heat and put a small amount of jam on the chilled plate. Put back in the freezer for a few minutes, then do the nudge test: If the jam mounds and wrinkles as shown in the photo, it’s done. If not, continue to cook, then re-test the jam until it reaches that consistency.You can use a candy thermometer if you wish. The finished jam will be about 104ºC.

6. Once done, stir in the lemon juice and kirsch, if using, and ladle the jam into clean jars. Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use.

Storage: I find this jam will keep up to one year if refrigerated. If you wish to can it for long-term preservation, you can refer to the USDA Canning Guidelines for techniques.

via Apricot Jam | David Lebovitz.