Showing posts with label Jelly. Show all posts
Showing posts with label Jelly. Show all posts

November 19, 2018

KABOCHA ZERI (PUMPKIN JELLY)

Ingredients:
Small pumpkin  - 1
Flavourless jelly powder
Sugar

For the muscovado syrup:
Musvovado - sugar - 150 gms
Water  - 200 ml
Icing sugar - 130 gms
Vinegar - 1 tbsp
Glucose - 2 tbsp

Method:

  • Peel the pumpkin, chop it and steam until soft. drain well to remove excess water.
  • Boil the pumpkin in a pan with water,sugar and jelly using 200ml water, 100 gms sugar and 5 gms jelly for every 300 gms pumpkin.
  • When this has dissolved, empty into a bowl or mould and leave to cool.
  • Then cut the pumpkin jelly into 3-4 cm cubes.
  • Separately heat a little of water with 50 gms of sugar and 25 gms of jelly powder until dissolved.
  • Empty into a bowl and leave to cool.
  • When thsi second colourless jelly starts  to solidify, empty into a square mould and place a pumpkin cube in each mould. Leave to cool.
  • To prepare the muscovado syrup: Heat the water, the two types of sugar, the vinegar and the glucose in a pan until totally melted.
  • Place the pumpkin jelly onto the plate and pour the syrup on top.

February 23, 2018

GUAVA JELLY

Ingredients:
Guavas - 1 kg
Sugar - 1 kg
Citric acid - 7 gms

Method:

  • Cut the guavas into small pieces and cook with little water till soft.
  • Sieve the cooked guava.
  • Add sugar and cook to a jam like consistency.
  • Add citric acid and stir well.
  • Fill in sterilized bottles and cool.
  • Melt paraffin wax and pour over the jam.
  • Put the lid and store.

January 11, 2017

TOMATO ASPIC

Ingredients:
Tomato juice - 100 ml
Heated tomato juice - 750 ml
Gelatine - 30 ml
Sugar - 10 ml
Worcestershire sauce - 5 ml
Lemon juice - 30 ml
Celery salt and /or onion salt


Method:

  • Soften gelatin in the smaller amount of juice; heat part of remaining juice.
  • Dissolve gelatine in hot juice; stir in remaining ingredients; adding celery salt, onion salt, or other seasoning to taste.
  • Cool and pour into prepared moulds; chill.
Variations:
When mixture is partly set, stir in any of; chopped parsley, hard-cooked egg slices, diced celery, well drained cooked peas, stuffed olives, pickles or peeled chopped tomato. Mayonnaise may be beaten in.



December 14, 2016

GUAVA CHEESE

Ingredients:
Guava pulp -  1 kg
Sugar - 1.5 kg
Citric acid - 1/2 tsp
Butter -  120 gms
Salt - 1 tsp
Raspberry colour 

Method:

  • Wash, cut the guava into pieces, Take out the pulp and strain.
  • Mix guava pulp, sugar and butter and cook in low flame.
  • Cook, stirring continuously, till it leaves the sides of the pan.
  • Stir in salt, colour and citric acid. Cook till it forms a ball.
  • Spread on greased plate evenly.
  • Cool and cut into pieces.

May 26, 2016

MANGO JELLY

Ingredients:
Mango slices - 450 gms
Sugar - 350-450 gms(as per taste)
Green color -  few drops
Water - 750 ml
Lemon juice - 2 tbsp or 
Citric acid - 1 tsp

Method:

  • Wash, pare and cut the mangoes into slices.
  • put them in stainless steel pan, add 450 m of water and simmer for 30-45 minutes or till they become soft.
  • Cool slightly and strain twice through 2-3 layers of muslin cloth by using the remaining water. 
  • Add sugar equal to 1 1/4 to  1 1/2 times of the mango slices.
  • Keep the pan on slow fire till the sugar is dissolved.
  • Add lime juice, increase the heat and boil rapidly until it reaches a temperature of 222 F.
  • Remove from the fire.
  • Transfer to sterilized bottles.

May 18, 2015

RASPBERRY AND RED CURRANT CHEESE

Ingredients:
Fromage frais – 225 gms
Caster sugar – 25 gms
Redcurrant jelly – 2 tbsp
Thick natural yoghurt – 3 tbsp
Raspberries – 225 gms


Method:
  • Beat the fromage frais with caster sugar and redcurrant jelly; mix in the yogurt.
  • Fold in the raspberries.
  • Spoon into small glass dishes and serve with small sponge biscuits.

October 08, 2014

ORANGE JELLY

Ingredients:
Oranges- 6
Sugar - 115 gms
Gelatine - 35 gms (powdered)
Rum - 2 tbsp (optional)

Method:

  • Pour 4 tbsp of cold water into a small bowl, sprinkle the surface of the water with the gelatine and leave to soak.
  • Squeeze and  strain the juice from five oranges and thinly pare the rind of one of them.
  • Put the juice, rind, sugar and 340 ml of water together in a large saucepan.
  • Place the bowl of gelatine over a pan of hot water and stir until it is completely dissolved. Bring the contents of the saucepan slowly to the boil, stirring until the sugar is dissolved. Reduce the heat, stir in gelatine and simmer for 10 minutes.
  • Strain the jelly liquid into wetted mould and stir in the rum if required.
  • Leave in the refrigerator to set for about 1 1/2 hours.
  • Dip the outside of the mould in warm water. Cover with a  plate and turn upside down and shake until the jelly slips out.
  • Decorate with segments or peel from the remaining orange.




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