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Plum Jam
Rustic Homemade Plum Jam with a Hint of Lemon
Ingredients:
4 cups ripe plums, pitted and chopped (skins on)
2 1/2 cups granulated sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon (optional, for depth)
Directions:
Place chopped plums in a large saucepan over medium heat. Add lemon juice and zest.
Stir occasionally and cook for about 10 minutes, until the plums begin to break down and release their juices.
Add sugar and cinnamon (if using). Stir to combine, then bring the mixture to a boil over medium-high heat.
Continue boiling for 20–25 minutes, stirring frequently, until the jam thickens and reaches 220°F (105°C) on a candy thermometer.
Test for doneness by placing a small amount on a chilled plate. If it wrinkles when pushed, it’s ready.
Remove from heat and skim off any foam.
Pour hot jam into sterilized jars, leaving 1/4 inch headspace. Seal with lids.
Store in the refrigerator for up to 1 month or process in a boiling water bath for long-term storage.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 50 kcal per tablespoon | Servings: About 3 cups
#plumjam #homemadejam #fruitpreserves #plumrecipes #rusticjam #easyjamrecipe #smallbatchjam #summerpreserving #jammaking #breakfastspread #fruitspread #stonefruitseason #simpleingredients #sweetandtangy #plumgoodness #fromscratchrecipes #jarsandjams #pantryessentials #homemadeflavors #rusticcooking
This rustic plum jam is sweet, tangy, and beautifully thick—perfect for toast, yogurt, or pairing with cheese.Plum Jam Rustic Homemade Plum Jam with a Hint of Lemon Ingredients: 4 cups ripe plums, pitted and chopped (skins on) 2 1/2 cups granulated sugar 2 tablespoons lemon juice 1 teaspoon lemon zest 1/4 teaspoon ground cinnamon (optional, for depth) Directions: Place chopped plums in a large saucepan over medium heat. Add lemon juice and zest. Stir occasionally and cook for about 10 minutes, until the plums begin to break down and release their juices. Add sugar and cinnamon (if using). Stir to combine, then bring the mixture to a boil over medium-high heat. Continue boiling for 20–25 minutes, stirring frequently, until the jam thickens and reaches 220°F (105°C) on a candy thermometer. Test for doneness by placing a small amount on a chilled plate. If it wrinkles when pushed, it’s ready. Remove from heat and skim off any foam. Pour hot jam into sterilized jars, leaving 1/4 inch headspace. Seal with lids. Store in the refrigerator for up to 1 month or process in a boiling water bath for long-term storage. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 50 kcal per tablespoon | Servings: About 3 cups #plumjam #homemadejam #fruitpreserves #plumrecipes #rusticjam #easyjamrecipe #smallbatchjam #summerpreserving #jammaking #breakfastspread #fruitspread #stonefruitseason #simpleingredients #sweetandtangy #plumgoodness #fromscratchrecipes #jarsandjams #pantryessentials #homemadeflavors #rusticcooking This rustic plum jam is sweet, tangy, and beautifully thick—perfect for toast, yogurt, or pairing with cheese.
· 0 Yorumlar ·0 hisse senetleri ·51K Views
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Lime & Chili Ice Cream
Zesty Lime Ice Cream with a Spicy Chili Kick
Ingredients:
1 ½ cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tbsp lime zest
1/2 cup freshly squeezed lime juice
4 egg yolks
1/2 tsp chili powder (adjust to taste)
1/8 tsp cayenne pepper (optional, for extra heat)
Pinch of salt
1 tsp vanilla extract
Directions:
In a saucepan, combine milk, cream, lime zest, and salt. Heat over medium until steaming but not boiling.
In a bowl, whisk egg yolks and sugar until thick and pale.
Slowly pour the warm cream into the yolk mixture, whisking constantly to temper the eggs.
Return mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens slightly (170–175°F or 77–80°C).
Remove from heat. Stir in lime juice, chili powder, cayenne (if using), and vanilla extract. Mix well.
Strain the custard through a fine mesh sieve. Chill in the fridge for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer’s instructions.
Transfer to a container and freeze for 4 hours or until firm.
Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours
Kcal: 280 kcal | Servings: 6 servings
#limeicecream #chiliicecream #spicydesserts #tangyandsweet #zestyflavors #flavoredicecream #unusualicecream #gourmetdessert #limechili #homemadeicecream #sweetheat #summerdesserts #icecreamwithatwist #citrusdesserts #spiceinfused #limeandspice #coolandhot #creamyindulgence #culinaryadventure #icecreamrecipe
Ever tried spice in your scoop? This Lime & Chili Ice Cream is zesty, creamy, and has a fiery little finish that keeps you coming back for more!Lime & Chili Ice Cream Zesty Lime Ice Cream with a Spicy Chili Kick Ingredients: 1 ½ cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 tbsp lime zest 1/2 cup freshly squeezed lime juice 4 egg yolks 1/2 tsp chili powder (adjust to taste) 1/8 tsp cayenne pepper (optional, for extra heat) Pinch of salt 1 tsp vanilla extract Directions: In a saucepan, combine milk, cream, lime zest, and salt. Heat over medium until steaming but not boiling. In a bowl, whisk egg yolks and sugar until thick and pale. Slowly pour the warm cream into the yolk mixture, whisking constantly to temper the eggs. Return mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens slightly (170–175°F or 77–80°C). Remove from heat. Stir in lime juice, chili powder, cayenne (if using), and vanilla extract. Mix well. Strain the custard through a fine mesh sieve. Chill in the fridge for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a container and freeze for 4 hours or until firm. Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 280 kcal | Servings: 6 servings #limeicecream #chiliicecream #spicydesserts #tangyandsweet #zestyflavors #flavoredicecream #unusualicecream #gourmetdessert #limechili #homemadeicecream #sweetheat #summerdesserts #icecreamwithatwist #citrusdesserts #spiceinfused #limeandspice #coolandhot #creamyindulgence #culinaryadventure #icecreamrecipe Ever tried spice in your scoop? This Lime & Chili Ice Cream is zesty, creamy, and has a fiery little finish that keeps you coming back for more!
· 0 Yorumlar ·0 hisse senetleri ·51K Views
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Spiced Pumpkin Banana Bread
Moist Pumpkin Banana Bread Infused with Warm Autumn Spices
Ingredients:
1 cup mashed ripe bananas (about 2 bananas)
1 cup canned pumpkin purée
2 large eggs
½ cup brown sugar
½ cup granulated sugar
½ cup vegetable oil
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon salt
Optional: ½ cup chopped walnuts or pecans
Directions:
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper if desired.
In a large mixing bowl, whisk together mashed bananas, pumpkin purée, eggs, both sugars, oil, and vanilla until smooth.
In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Fold in chopped nuts if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Baking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 295 kcal | Servings: 10 slices
#pumpkinbananabread #fallbaking #autumnflavors #bananabreadrecipe #pumpkinseason #bakingfromscratch #cozyrecipes #spicedloaf #homemadebaking #comfortfood #quickbread #warmspices #moistbread #easybakedgoods #fallfavorites #holidaybakes #bananabreadideas #pumpkinrecipes #bakinglove #seasonalbaking
When pumpkin meets banana and a dash of spice... magic happens! This Spiced Pumpkin Banana Bread is moist, cozy, and made for autumn mornings.Spiced Pumpkin Banana Bread Moist Pumpkin Banana Bread Infused with Warm Autumn Spices Ingredients: 1 cup mashed ripe bananas (about 2 bananas) 1 cup canned pumpkin purée 2 large eggs ½ cup brown sugar ½ cup granulated sugar ½ cup vegetable oil 1 teaspoon vanilla extract 1 ¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground ginger ½ teaspoon salt Optional: ½ cup chopped walnuts or pecans Directions: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper if desired. In a large mixing bowl, whisk together mashed bananas, pumpkin purée, eggs, both sugars, oil, and vanilla until smooth. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. Fold in chopped nuts if using. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely. Prep Time: 15 minutes | Baking Time: 60 minutes | Total Time: 1 hour 15 minutes Kcal: 295 kcal | Servings: 10 slices #pumpkinbananabread #fallbaking #autumnflavors #bananabreadrecipe #pumpkinseason #bakingfromscratch #cozyrecipes #spicedloaf #homemadebaking #comfortfood #quickbread #warmspices #moistbread #easybakedgoods #fallfavorites #holidaybakes #bananabreadideas #pumpkinrecipes #bakinglove #seasonalbaking When pumpkin meets banana and a dash of spice... magic happens! This Spiced Pumpkin Banana Bread is moist, cozy, and made for autumn mornings.
· 0 Yorumlar ·0 hisse senetleri ·51K Views
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Beef and Miso Soup
Savory Japanese Beef and Miso Soup with Mushrooms and Greens
Ingredients:
1/2 lb (225g) thinly sliced beef (sirloin or flank steak)
4 cups dashi broth (or low-sodium beef broth as substitute)
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp mirin
1 tsp sesame oil
1 cup shiitake mushrooms, sliced
1/2 block soft tofu, cubed
2 cups baby spinach
2 green onions, sliced
1 garlic clove, minced
1 tsp freshly grated ginger
Cooked rice or soba noodles (optional for serving)
Directions:
In a medium pot, heat sesame oil over medium heat. Sauté garlic and ginger for 30 seconds until fragrant.
Add the beef slices and cook until browned but still tender, about 2–3 minutes. Remove and set aside.
Pour in the dashi broth and bring to a gentle simmer. Stir in mushrooms and tofu, and cook for 5–7 minutes.
In a small bowl, mix miso paste with a few tablespoons of warm broth until dissolved, then stir back into the pot.
Add soy sauce, mirin, and return beef to the pot. Simmer for another 2 minutes.
Turn off the heat, stir in spinach, and let it wilt in the residual heat.
Serve hot, topped with sliced green onions. Add a scoop of cooked rice or soba noodles to make it heartier.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 275 kcal | Servings: 2 servings
#beefsoup #miso #japaneserecipes #comfortfood #quickdinner #easyweeknight #healthyrecipes #asianflavors #tofu #shiitake #spinachsoup #umami #homemadesoup #noodlesoup #misopaste #dinnerideas #heartybroth #beefandmiso #souprecipe #brothbased
Warm up your soul with this umami-packed Japanese Beef and Miso Soup! It’s nourishing, comforting, and full of flavor in every slurp.Beef and Miso Soup Savory Japanese Beef and Miso Soup with Mushrooms and Greens Ingredients: 1/2 lb (225g) thinly sliced beef (sirloin or flank steak) 4 cups dashi broth (or low-sodium beef broth as substitute) 2 tbsp white miso paste 1 tbsp soy sauce 1 tbsp mirin 1 tsp sesame oil 1 cup shiitake mushrooms, sliced 1/2 block soft tofu, cubed 2 cups baby spinach 2 green onions, sliced 1 garlic clove, minced 1 tsp freshly grated ginger Cooked rice or soba noodles (optional for serving) Directions: In a medium pot, heat sesame oil over medium heat. Sauté garlic and ginger for 30 seconds until fragrant. Add the beef slices and cook until browned but still tender, about 2–3 minutes. Remove and set aside. Pour in the dashi broth and bring to a gentle simmer. Stir in mushrooms and tofu, and cook for 5–7 minutes. In a small bowl, mix miso paste with a few tablespoons of warm broth until dissolved, then stir back into the pot. Add soy sauce, mirin, and return beef to the pot. Simmer for another 2 minutes. Turn off the heat, stir in spinach, and let it wilt in the residual heat. Serve hot, topped with sliced green onions. Add a scoop of cooked rice or soba noodles to make it heartier. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 275 kcal | Servings: 2 servings #beefsoup #miso #japaneserecipes #comfortfood #quickdinner #easyweeknight #healthyrecipes #asianflavors #tofu #shiitake #spinachsoup #umami #homemadesoup #noodlesoup #misopaste #dinnerideas #heartybroth #beefandmiso #souprecipe #brothbased Warm up your soul with this umami-packed Japanese Beef and Miso Soup! It’s nourishing, comforting, and full of flavor in every slurp.
· 0 Yorumlar ·0 hisse senetleri ·51K Views
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Indonesian-style Spicy Chicken Sate with Cucumber
Sate Ayam Pedas with Cool Cucumber Relish and Spicy Peanut Sauce
Ingredients:
For the Chicken Sate:
1 ½ lbs boneless chicken thighs, cut into bite-sized cubes
2 tablespoons soy sauce
1 tablespoon kecap manis (Indonesian sweet soy sauce)
1 tablespoon lime juice
2 teaspoons brown sugar
2 cloves garlic, minced
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon chili powder
1 tablespoon vegetable oil
Bamboo skewers, soaked in water
For the Peanut Sauce:
½ cup roasted peanuts (or ½ cup smooth peanut butter)
2 cloves garlic
1 small red chili (adjust to heat preference)
1 tablespoon soy sauce
1 tablespoon kecap manis
1 teaspoon lime juice
¼ cup water (or as needed for desired consistency)
For the Cucumber Relish:
1 cup cucumber, thinly sliced
2 tablespoons rice vinegar
1 teaspoon sugar
Pinch of salt
Optional: thinly sliced red onion or red chili
Directions:
In a large bowl, combine all chicken marinade ingredients. Add chicken cubes and toss to coat. Marinate for at least 1 hour (overnight for deeper flavor).
While marinating, blend all peanut sauce ingredients until smooth. Add water gradually until you reach a pourable consistency. Set aside.
In a small bowl, mix vinegar, sugar, salt, and cucumber slices. Let sit for 15–30 minutes to pickle lightly.
Thread marinated chicken pieces onto soaked skewers. Grill over medium heat for 3–4 minutes per side, or until nicely charred and cooked through.
Serve hot with peanut sauce drizzled on top or on the side. Add a spoonful of cucumber relish for a refreshing balance.
Prep Time: 20 minutes | Marinating Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes
Kcal: 390 kcal | Servings: 4 servings
#indonesianfood #sateayam #grilledchicken #chickenskewers #spicypeanutsauce #asianbbq #southeastasianflavors #indonesiancuisine #satayrecipes #streetfoodstyle #easyasianrecipes #kecapmanis #peanutsauce #cucumberrelish #chickenbbq #marinatedchicken #skewerrecipes #grillingseason #spicygrilledchicken #chickensatay
Fire up the grill! These Indonesian Spicy Chicken Sate skewers are loaded with flavor and perfect with cool cucumber relish.Indonesian-style Spicy Chicken Sate with Cucumber Sate Ayam Pedas with Cool Cucumber Relish and Spicy Peanut Sauce Ingredients: For the Chicken Sate: 1 ½ lbs boneless chicken thighs, cut into bite-sized cubes 2 tablespoons soy sauce 1 tablespoon kecap manis (Indonesian sweet soy sauce) 1 tablespoon lime juice 2 teaspoons brown sugar 2 cloves garlic, minced 1 teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon chili powder 1 tablespoon vegetable oil Bamboo skewers, soaked in water For the Peanut Sauce: ½ cup roasted peanuts (or ½ cup smooth peanut butter) 2 cloves garlic 1 small red chili (adjust to heat preference) 1 tablespoon soy sauce 1 tablespoon kecap manis 1 teaspoon lime juice ¼ cup water (or as needed for desired consistency) For the Cucumber Relish: 1 cup cucumber, thinly sliced 2 tablespoons rice vinegar 1 teaspoon sugar Pinch of salt Optional: thinly sliced red onion or red chili Directions: In a large bowl, combine all chicken marinade ingredients. Add chicken cubes and toss to coat. Marinate for at least 1 hour (overnight for deeper flavor). While marinating, blend all peanut sauce ingredients until smooth. Add water gradually until you reach a pourable consistency. Set aside. In a small bowl, mix vinegar, sugar, salt, and cucumber slices. Let sit for 15–30 minutes to pickle lightly. Thread marinated chicken pieces onto soaked skewers. Grill over medium heat for 3–4 minutes per side, or until nicely charred and cooked through. Serve hot with peanut sauce drizzled on top or on the side. Add a spoonful of cucumber relish for a refreshing balance. Prep Time: 20 minutes | Marinating Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes Kcal: 390 kcal | Servings: 4 servings #indonesianfood #sateayam #grilledchicken #chickenskewers #spicypeanutsauce #asianbbq #southeastasianflavors #indonesiancuisine #satayrecipes #streetfoodstyle #easyasianrecipes #kecapmanis #peanutsauce #cucumberrelish #chickenbbq #marinatedchicken #skewerrecipes #grillingseason #spicygrilledchicken #chickensatay Fire up the grill! These Indonesian Spicy Chicken Sate skewers are loaded with flavor and perfect with cool cucumber relish.
· 0 Yorumlar ·0 hisse senetleri ·51K Views
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Sparkling Holiday Jam
Festive Sparkling Cranberry-Raspberry Jam with Orange Zest & Bubbly
Ingredients:
2 cups fresh cranberries
2 cups fresh raspberries (or frozen, thawed)
1 cup sparkling wine (e.g., prosecco or champagne)
2 1/2 cups granulated sugar
2 tablespoons orange zest
2 tablespoons fresh orange juice
1 packet liquid fruit pectin (or equivalent powdered form)
Directions:
In a large saucepan, combine cranberries, raspberries, orange zest, and orange juice. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally, until cranberries pop and raspberries break down.
Stir in the sparkling wine and sugar. Increase heat and bring mixture to a full rolling boil, stirring constantly.
Boil hard for 1 minute, then remove from heat.
Stir in the liquid pectin and return to a boil for another 1–2 minutes to activate the pectin.
Test jam’s consistency by placing a spoonful on a chilled plate—if it sets and wrinkles when pushed, it's ready.
Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal with lids, and either process in a water bath for 10 minutes or refrigerate once cooled.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 52 kcal per tablespoon | Servings: About 4 cups
#holidayjam #sparklingjam #cranberryjam #raspberryjam #festivepreserves #proseccojam #champagnejam #holidayrecipes #gourmetjam #christmasgifts #homemadeholiday #fruitspread #winterjam #smallbatchjam #celebrationjam #sparklingfruitjam #canningseason #flavoredjam #newyearspread #partyfavor
This Sparkling Holiday Jam is a festive blend of cranberries, raspberries, and bubbly—sweet, tangy, and perfect for gifting!Sparkling Holiday Jam Festive Sparkling Cranberry-Raspberry Jam with Orange Zest & Bubbly Ingredients: 2 cups fresh cranberries 2 cups fresh raspberries (or frozen, thawed) 1 cup sparkling wine (e.g., prosecco or champagne) 2 1/2 cups granulated sugar 2 tablespoons orange zest 2 tablespoons fresh orange juice 1 packet liquid fruit pectin (or equivalent powdered form) Directions: In a large saucepan, combine cranberries, raspberries, orange zest, and orange juice. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally, until cranberries pop and raspberries break down. Stir in the sparkling wine and sugar. Increase heat and bring mixture to a full rolling boil, stirring constantly. Boil hard for 1 minute, then remove from heat. Stir in the liquid pectin and return to a boil for another 1–2 minutes to activate the pectin. Test jam’s consistency by placing a spoonful on a chilled plate—if it sets and wrinkles when pushed, it's ready. Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal with lids, and either process in a water bath for 10 minutes or refrigerate once cooled. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 52 kcal per tablespoon | Servings: About 4 cups #holidayjam #sparklingjam #cranberryjam #raspberryjam #festivepreserves #proseccojam #champagnejam #holidayrecipes #gourmetjam #christmasgifts #homemadeholiday #fruitspread #winterjam #smallbatchjam #celebrationjam #sparklingfruitjam #canningseason #flavoredjam #newyearspread #partyfavor This Sparkling Holiday Jam is a festive blend of cranberries, raspberries, and bubbly—sweet, tangy, and perfect for gifting!
· 0 Yorumlar ·0 hisse senetleri ·52K Views
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