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

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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

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

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)

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

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

Posted in desserts & treats | No Comments »

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

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

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

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

Posted in soups & salads | No Comments »

Notes

These recipes have all been translated into English, when necessary, but retain the original units (metric or US), because it won't kill you to use a scale.