Red Wine Dried Fruit Jam homemade
Today I propose a particular recipe that you can prepare even if you do not make the Himalayan wine, the Dried Fruit Jam.
You will need:
Dried Apricots 200 g
Dried Figs 250 g
Raisins 500 g
Red Wine 750 ml
Lemon peel
Glass jars
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Once You Try Brussels Sprouts This Way There Is No Going Back
Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts
4 quarts water + 1 1/2 tbsp kosher salt
1/4-1/3 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
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How to make the Ultimate Nut & Seed Roast: Vegan, Gluten Free and Easy. 6/12/2019
#ultimatenutroast #vegan #glutenfree #richardandpaul #planetvegetaria
Paul is making our ultimate Nut & Seed Roast which, if followed, will turn out beautifully and slices well. Paul uses a mix of pumpkin seeds, walnuts and almonds for his version of a nutloaf.
This mixture makes enough for ten good portions. The roast freezes well, and slices can easily be reheated once defrozen. Leftovers can be broken up and added to a tomato sauce for coating cooked pasta, or scattered cold on salad leaves for a tasty and light lunch. A slice is also great in a sandwich, with lettuce, tomato and a mustard mayo.
This vegetarian / vegan alternative to a meatloaf can also be gluten free as long as the wine, yeast extract and vegetable bouillon are gluten free - always check the ingredients list on label!
Here are the ingredients and the basic method.
Paul's Ultimate Nut & Seed Roast
250g Onions
250g Celery
4 fat Garlic Cloves
250g Carrots
250g Mushrooms
350g Pumpkin Seeds
200g Chestnuts (vacuum packed)
100g Walnuts
50g Almonds
1 tbsp Olive Oil
2 tbsp Water
250ml Red Wine
2 tsp Yeast Extract
2 tsp Miso Paste
1 tbsp Yeast Flakes
100g Gram Flour (Chickpea / Garbanzo)
1 tbsp Vegetable Bouillon
2 tsp Mixed Herbs
Prepare all your the ingredients first, and set aside in a bowls.
Chop finely the onions, celery and garlic and set aside on a plate.
Grate the carrots and set aside in a bowl.
Blitz the seeds and nuts in a processor until fine, and set aside.
Blitz the mushrooms seperately until fine too, and set aside.
In a bowl, mash the chestnuts with a fork.
In another bowl, break up any clumps of gram flour with a fork.
Microwave the wine (in a suitable jug) for 30 seconds, then add the Miso Paste and Yeast Extract and stir well until combined.
Add the olive oil and water to a large lidded pan, and heat gently on a stove until warm. Add the onions, celery and garlic and bring up to heat, stirring well. Add the Bouillon Powder and Mixed Herbs, stir and then cover with the lid and cook on a low heat for ten minutes, stirring after five minutes.
Add the Carrots and Mushrooms to the celery and onions mix, bring back up to heat then cover and cook on a low heat for another five minutes.
Add the Chestnuts and stir through.
Add the wine mixture and stir through, and add the nuts and then the pumpkin seeds. Stir all until well combined. Add the Yeast Flakes and stir.
Carry on stiring gently until the mixture begins sticking to the bottom of the pan - this may take several minutes.
At this point turn off the heat, and let the mixture cool, with the lid off, for at least twenty minutes, stiring three or four times to speed up the cooling. When cooled, add the Gram Flour combining it in very well, then set aside.
Start pre-heating an oven to 170° Centigrade (for a fan oven).
Line a 2lb loaf tin with crumpled greaseproof paper, making sure the long sides are fully covered.
Fill the lined tin with the mixture, carefully pressing the mixture into the corners and gently pressing down the mixture to make sure there are no air gaps. Smooth out the top.
Bake in the pre-heated oven for 40 minutes, and then check to make sure the top is a light golden brown. Bake for another five minutes if needed.
Remove from the oven, and turn out onto a serving dish. Gently remove the greaseproof paper then slice with a serrated knife, and serve.
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Fail-Safe Gravy for Christmas Dinner | Jamie Oliver
This is Jamie's tried and trusted gravy recipe using the resting juices from your roast meat - in this case Turkey. From mastering the roast vegetable base, to the importance of balancing sweet and sour and locking in flavour using giblets and resting juices - Jamie will show you how to create a gravy that’s thick, rich and next level deliciousness.
Check out the rest Jamie’s fail-safe Christmas recipes:
Roast Turkey |
Stuffing |
Roast Potatoes |
to guarantee an all round delicious roast dinner.
And for some more inspirational Christmas recipes check out |
This recipe contains 1/2 teaspoon of added sugar per person in the jam based on the serving suggestion for the fail-safe roast turkey that accompanies it.
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紅棗養生手撕麵包, 在家做 | 我最愛的日常養生食材 | 紅棗 桂圓 枸杞 黑糖 核桃 葵花子 |打麵糰只要3分56秒 [家庭烘焙EP35]調理機麵包系列|Healthy Shredded Bread
[家庭烘焙EP35] 調理機麵包系列
加入我最愛的日常養生的食材, 紅棗, 龍眼乾, 枸杞, 黑糖, 核桃, 葵花子.
用食物調理機打麵糰, 只要3分56秒就完成了, 是傳統麵粉攪拌器看不到車尾燈的打麵糰速度. 非常適合晚上下班回家後, 快速在家自己做麵包.
60g 桂圓 Dried Longan
50g 紅棗 Red dates/Jujube
50g 枸杞 Wolfberry/Goji
20g 黑糖 Brown sugar
25g 核桃 Walnut
25g 葵花子 Sunflower seeds
35g 奶油 Butter
30g 全麥麵粉 Whole wheat flour
30g 中筋麵粉 All-purpose flour
240g 高筋麵粉 High-gluten flour
180g 水 Water
4g 酵母 Yeast
*烤箱180度C, 烤約18-20分鐘
0:00 過程簡介
0:55 1. 準備材料
1:55 2. 用調理機打麵糰
5:06 3. 整圓, 第一次發酵
5:42 4. 塑形, 第二次發酵
7:55 5. 放進烤箱, 就完成了
調理機做麵包系列 還有....
家庭烘焙系列
吃吃系列
走走系列
Only Vlog 只有影誌
#養生麵包 #紅棗 #調理機
Apple Cranberry Stuffing Recipe Thanksgiving Favorite
Apple Cranberry Stuffing Recipe Thanksgiving Favorite Chef Knife Here is an easy recipe for Apple Cranberry Stuffing, cooked in a turkey or baked in a pan. Satisfying and simple stuffing recipe with stovetop stuffing. Chop celery, onion, brown in butter. Add broth, chopped apple and craisins, dried cranberries. Stir in Stove Top Stuffing, cover and serve, stuff it in your turkey, or bake it along side your turkey for a crispier stuffing.
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Apple Cranberry Stuffing Recipe Thanksgiving Favorite Chef Knife Here is an easy recipe for Apple Cranberry Stuffing, cooked in a turkey or baked in a pan. Satisfying and simple stuffing recipe with stovetop stuffing. Chop celery, onion, brown in butter. Add broth, chopped apple and craisins, dried cranberries. Stir in Stove Top Stuffing, cover and serve, stuff it in your turkey, or bake it along side your turkey for a crispier stuffing.