Redcurrant Sorbet

This sorbet will blow your mind. It is not only tasty, but also beautiful - and pink! The recipe is simple, but you need an ice cream maker to do this. Take your time with this as well: cooling the hot berry sauce takes a while. The recipe is applicable with any other berry as well.

Recipe

1 litre of berries

3 dl water

3 dl sugar (can be adjusted)

2 egg whites

Mix the berries, water and sugar in a casserole and cook them a while (10 minutes). Strain off the seeds and let the sauce cool as cold as possible. Whisk the egg whites to a foam. Mix the foam with the berry sauce and pour all to the ice cream maker. Remember to put the machine spinning before pouring the cold stuff in. Let it spin 45 minutes. Tip: if the sorbet is not solid enough after 45 min, pour it to mugs and put them to the freezer for a while. I served these beauties the next day from the freezer and it worked well. Enjoy! 

Apple-Cinnamon Jam

I have heard many times people saying that apple jams are the best of all jams. Can't argue. Here is the simplest recipe, twisted with cinnamon. This jam is also perfect during christmas time with rice porridge - if you manage to spare one jar until then. Good luck! 

Recipe

1 kg apples (peeled 800 g)

2 dl water

500 g jam sugar

Cinnamon

Peel the apples and take the heart away. Chop apples into a small pieces and put them to the casserole. Pour the water along with apples and heat until the apples get soft. This takes 10-20 minutes depending the amount of apples you cook at once. Mash the apples if you want a smooth jam. Finally add the sugar and cinnamon and cook 10-15 minutes. 

In the meantime, prepare your jars by cleaning them with boiling water. Make sure that they are clean. Fill the jars and restore them in a cold place. 

My Precious - Old-fashioned Pickles

The fall is my favourite season and not least because of harvesting. These upcoming weeks can be stressful, but in the winter I will thank me, myself and I for the effort.

Here are my pickles - I make these every year. 

5 kg cucumber (kirby)

Dill (two hand fulls)

Mustard seeds (1/2 dl)

Black currant leaves (30 leaves)

Cloves (2 tablespoon)

Garlic (15 cloves)

Sauce: 

Vinegar 6 dl

Water 2 1/2 l

White sugar 400 g

Coarse salt 2 dl

Allspice, table spoon

Prepare the sauce first. Pour and add all ingredients to casserole and heat it up. Leave it to cool down. 

Prepare the needed jars. Wash the cucumbers and cut into slices or boats. Slice garlic. Start layer the cucumber slices to jars and add spicies as you wish. Finally pour the sauce and put the jars to fridge. After one week you can enjoy delicious cucumber pickles on top of sandwiches or part of a meal.

Potato Curry

If you love curry you'll love this potato curry - the kids love it too! Finnish new potatoes are best for this but oldies works as well. You can also spice this curry up with your favourite ingredients by replacing the shrimps with vegetables or even adding something. I made this out of left overs. The natural yogurt brings lovely sour to the meal and I immediately went back to Bangkok in my mind. If you prefer coco milk, you may use it to replace the yogurt. 

Recipe for 4

8 new potato

1-2 summer onion

2 cloves of garlic 

100  gr butter

2 tea spoon of strong curry paste 

2-3 cm bite of ginger

100 gr shrimps

3 dl vegetable bouillon

Chive and Thai basil

1-2 dl natural yogurt

Wash and cut potatoes. Cut onions and grate garlic. Add butter to the casserole and sweat the onions, add potatoes and curry. Add grated garlics and ginger. Fry 5 minutes. Add vegetable bouillon and cook 10 minutes under a lid. Add shrimps, chives and yogurt. Serve with bread. 

[Khoop khun khaa]