Recipes from Home

because an index card box is so last century…
8 Aug 2022 by Katja

2022-08-08 Jam

Batch #1

Ingredients
1 kg red currants
1 kg sugar

Brought fruit and sugar to a boil, simmered for 20 minutes until temperature was 211F and jam passed the icebox test.

Yield
5.5 pints

Comments
Too much sugar?

Batch #2

Ingredients
500 g red currants
250 g blackberries
250 g raspberries
500 g sugar
1/2 small lemon, juiced

Brought fruit and sugar to a boil, simmered for 15 minutes. Passed through the coarsest food mill disk. Simmered another 5 minutes until jam passed the icebox test. Temperature was not up to 211F.

Yield
3.5 pints

Comments

Batch #3

Ingredients
800 g red currants
200 g raspberries
500 g sugar
1/2 small lemon, juiced

Brought fruit and sugar to a boil, simmered for 25 minutes.

Yield
3.5 pints

Comments

26 Aug 2021 by Katja

Basil Pesto

  • 50 grams (1 ¾ ounces) basil leaves (no stems) Approximately 2 ½ cups (lightly packed)
  • 2 cloves garlic
  • 1 pinch coarse sea salt
  • 6 tbsp (90 ml) Extra virgin olive oil

Read more on Basil Pesto…

19 Apr 2021 by Katja

Scalloped Potatoes

  • 300 ml heavy cream
  • 420 ml fat free milk
  • 2 cloves garlic, smashed
  • 2 small shallots, quartered
  • 1/8 tsp nutmeg, grated
  • 6 sprigs fresh thyme
  • 2 tsp whole peppercorns
  • 1 tsp salt

Read more on Scalloped Potatoes…

18 Dec 2020 by Katja

Drop Biscuits

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 3/4 teaspoon table salt
  • 1 cup cold buttermilk (or a combination of plain yogurt and milk)
  • Read more on Drop Biscuits…

    6 Dec 2020 by Katja

    Greek Cabbage with Rice

    • ¼ cup olive oil
    • 1 medium onion diced
    • ½ of a small cabbage coarsely sliced
    • 1 tomato, finely chopped or grated
    • salt, pepper
    • ½ tsp cayenne
    • ½ cup medium grain rice

    Read more on Greek Cabbage with Rice…

    28 Nov 2020 by Katja

    Hutzelbrot in the No. 4 Universal Bread Maker

    This is the appropriate amount for the UBM. We normally make twice this.

    • 250 g dried pears
    • 250 g dried figs
    • 250 g prunes
    • 250 g raisins
    • 125 g almonds
    • 125 g hazelnuts

    Read more on Hutzelbrot in the No. 4 Universal Bread Maker…

    11 Nov 2020 by Katja

    Sourdough Starter

    This is copied from Eat The Roses How To Make Your Own Sourdough Starter and Why You Should, because I have trouble finding it again when I want it.


    Pictured: Stockholm Sourdough 2.0

    Read more on Sourdough Starter…

    9 Nov 2020 by Katja

    Summer Fruit Crumble

    First time note: much too sweet! Next time, reduce sugar in both the fruit and the crumble.

    For the fruit:

    • 1/3 cup (77 grams) packed light or dark brown sugar
    • 3 tablespoons (30 grams) flour

    Read more on Summer Fruit Crumble…

    20 Sep 2020 by Katja

    Schweizer Wurstsalat

    • 350 g bologna, thick cut
    • 150 g Swiss or Emmentaler cheese, thick cut
    • 1 medium onion
    • 2 cornichons
    • 50 g marinated peppers
    • 2 tbsp apple cider vinegar
    • 4 tbsp vegetable oil

    Read more on Schweizer Wurstsalat…

    1 Sep 2020 by Katja

    Garbanzo Salad with Herbs and Scallions

    • ½ cup plain full-fat Greek yogurt
    • 3 tablespoons mayonnaise (I have also substituted olive oil)
    • 2 tablespoons lemon juice (from 1 lemon)
    • 1 ½ teaspoons Dijon mustard
    • 1 teaspoon kosher salt

    Read more on Garbanzo Salad with Herbs and Scallions…