BUTTER COOKIES WITH RED CURRANT JELLY

BUTTER COOKIES WITH RED CURRANT JELLY 1

Another recipe with the RED CURRANT JELLY. This butter cookies are so delicious and easy to make. They are good to go for any occasion get together, birthdays, Christmas….. you name it. Specially if you have already prepared the jelly before hand. It would actually be fun to do with kids.

BUTTER COOKIES WITH RED CURRANT JELLY 2

A little observation or inquiry is all you need to customize these for someone specific. Find out what they prefer and go with it. You can use a variety of flavors if they are for a group. Just make sure it is not a big group because these are small-batch cookies. Two dozen do not go far. Then again, you could double the batch.

BUTTER COOKIES WITH RED CURRANT JELLY 3

Using a tart jam will cut the sweetness more. Butter is the ruling flavor of the cookie aside from the jam. The texture is reminiscent of shortbread but not quite as dense.

Each time someone tries one of my recipes and comes back to let me know how much they enjoyed it totally makes my day. So try this sweetness and let me know. Thanks.

BUTTER COOKIES WITH RED CURRANT JELLY 4

BUTTER COOKIES WITH RED CURRANT JELLY 5

BUTTER COOKIES WITH RED CURRANT JELLY 6

 

Ingredients

  • 500 grams (3 cups) white flour + some more flour for dusting
  • 200 grams( 7/8 cups) cold and chopped butter
  • 200 grams( 1 cup) icing sugar
  • 1 whole egg and 2 egg yolk
  • Lemon zest of 1 lemon
  • 1/2 teaspoon  baking powder
  • 1 package of vanilla powder or 1/2 teaspoon vanilla extract
  • pinch of salt

Procedure

  1. Preheat oven to 150 c / 302 F.
  2. Spray a tin with oil or line with baking/parchment paper. This is done.
  3. Mix the butter and the sugar in a big bowl until homogeneous
  4. Beat the eggs with the vanilla, lemon zest, pinch of salt and baking powder.
  5. Add them in the bowl with the butter and mix
  6. Now add the flour, a bit at a time and mix well until it is a dough.
  7. Then roll in a film and put in the fridge for 30 minutes.
  8. After 30 minutes roll out the dough 1/2 inch thickens, using a cookie cutter cut the dough to a desired shape
  9. Cook for 15 – 20 minutes. When you take out the cookies, they should be soft, they will harden in time.
  10. When they are completely cool, spread the RED CURRANT JELLY on half of the cookie and put the other half on top. Make them stick together. ENJOY.
Advertisements

RED CURRANT JELLY

Transform a bowl of fresh red currants into gleaming jars of Red Currant Jelly.

RED CURRANT JELLY 1

Like I said another recipe with fruit. These red currants came from my garden and I didn’t know what to do with them, because they are a lot and kind of tarty to be eaten by them selves. So I just sprinkle  some sugar on them and eat them. Then I thought why won’t I make a jam, and  I did.

RED CURRANT JELLY 3

Currants naturally possess a perfect combination of pectin and acidity, which ensures a good jell without the need to add commercial pectin. The result is a delicious jelly with a color as brilliant as that of the fruit.

They are actually filled with vitamins, minerals and antioxidants that are key to looking youthful, feeling great and keeping healthy and nourished.

RED CURRANT JELLY 4

They are sweet yet immensely tart berries, with similar flavor to blackberries. Compared to other berries, red currants are not that popular as they are too tart to eat by themselves. However, they are not to be tossed aside, they do contain several health benefits and are rich in antioxidants, as most berries are. Their beautiful appearance and striking color make them popular decorative pieces and garnishing items in different cuisines.

RED CURRANT JELLY 5

Red currants are often made into jams, as well as being used in various desserts, drinks and also in alternative medicine.

RED CURRANT JELLY 6

RED CURRANT JELLY 7

RED CURRANT JELLY 8

 

Ingredients

  • 1,200 grams ( approximately 8 cups)of  red currants washed and stemmed
  • 400 grams ( 2 cups)  white sugar
  • 1 lemons

Procedure

  1. sterilize a jar/s of your preferred size ( I reuse three jars of honey) by placing them in a large sauce pan, completely covered with water. Bring to a boil over high heat. Once the water reaches a full rolling boil, begin timing and boil the jars for 15 minutes.
    ( useful tip: Do not boil the canning lids as this can harm their adhesive rings. Instead, add them to the hot water after you turn off the heat when the jars have finished boiling.
  2. Place the washed currants in a non-reactive pot (no cast iron unless it is enameled, and no aluminum). Cook, stirring constantly, over medium-low heat until the red currant have released all of their juice, about 10 – 15 minutes.
  3. Take them off the heat, using a swift drain the juice
  4. Boil the juice again for 10 minutes with the sugar at last add the lemon juice and stir very well
  5. Pour the hot, liquid jelly into the sterilized jars leaving 1/4 to 1/2-inch head space. Screw on canning lids. And immerse in a boiling water for 5 minutes.
  6. Reverse the jars up side down, this will help to close in air tight. After an hour reverse back the jars and let them cool over night. ENJOY your home made jelly.

One Lovely Blog Award

OOOOOOOOOOOOOOOOwwwwwwwaw. I am honored again another blogger award. It is a really pleasure to be nominated for ONE LOVELY BLOG AWARD by one of my favorite and amazing blogger, http://www.blogtasticfood.com. It is an award by it self to know that my blog deserves a ONE LOVELY BLOG AWARD. This will definitely make me work harder and getting better in what I do. It is also a great opportunity to meet new foodies, know new recipes and enjoy life. Thank you so much Nicolas for nominating me.

Check out his blog:

http://www.blogtasticfood.com/

 

One lovely blogger award

posted by myspicypasta on July 03/2017

The rules for the nominees are simple:

  1. Each nominee must thank the person who nominated them and link their blog in their post.
  2. They must include the rules and add the blog award badge as an image.
  3. Must add 7 facts about themselves.
  4. Nominate 15 people to do the award.

So, the first two rules are already done.

3. Seven facts about myself

  • I have learned how to cook 3 months before I got married, ironic right.
  • I really miss my family and friends back in Ethiopia.
  • I do yoga and love it
  • Every day, I walk to go to where I work ( I have about 10 minutes) and I listen to motivational speech
  • I love animals, I try to see National Geography as much as possible. One of my favorite animal is Anaconda
  • I used to be an English teacher
  • In the future I would like to study Cognitive Psychology

4. Nominate 15 people to do the award

As a token of my gratitude I nominate you first

Sorry this is all I have got. Thank you again and again for your support and amazing blog Nicolas. Congratulations for all the nominees and good luck.

RUSTIC CHERRY TART

RUSTIC CHERRY TART 1

I am falling in love with Summer fruit pies, that means you are going to see a lot more of them this summer. This tart is special for me because I know exactly where the cherries came from,my neighbor’s back yard. when You know where your ingredients come from it just makes your food taste a lot more better.

RUSTIC CHERRY TART 7

After you make the tart dough, the rest of the recipe is a very easy and fast. Combine the cherries with some sugar and a bit of cornstarch and the filling is complete. These are free form tarts, meaning that the dough is rolled into a circle, the filling placed in the center and the edges of dough folded and pleated around the edged for a rustic look.

RUSTIC CHERRY TART 8

RUSTIC CHERRY TART 2

 

RUSTIC CHERRY TART 4

RUSTIC CHERRY TART 5

RUSTIC CHERRY TART 6

Ingredients

For the chocolate tart

  • 150grams(2/3 cup) butter
  • 150grams(3/4 cups) white sugar
  • 1 egg
  • 1/2 teaspoon baking powder
  • 250grams(2 cups) white flour
  • 25grams( 1/4 cup) cacao powder
  • 1/2 teaspoon vanilla
  • pinch of salt

For the filling

  • 1 and 1/2teaspoon cornstarch
  • 150ml (2/3 cup) cold water
  • 60grams (1/3 cup) sugar
  • 500grams( 3 cups) halved and pitted cherries
  • 1 and 1/2 teaspoon lemon juice

Garnish

  • Icing sugar

procedure

For the tart

  1. Preheat oven to 150c/302F.
  2. Spray a 20cm/8″ round tin with oil or line with baking/parchment paper.
  3. Mix the butter and the sugar in a big bowl until homogeneous
  4. Beat the egg with the vanilla,  baking powder and pinch of salt.
  5. Add them in the bowl with the butter and mix
  6. Now add the flour and the cocoa powder sifting, a bit at a time and mix well till it is a dough.
  7. Then roll in a film and put in the fridge for 30 minutes.
  8. In the mean time lets make the filling.

For the filling

  1. Dissolve the corn starch in the cold water and add the sugar, mix well
  2. Then in a medium pan over low heat add the above ingredients and bring to a boil.
  3. Add cherries, mixing gently boil again until cherries are slightly softened.
  4. Remove the filling add the lemon juice mix well and let cool.

Now

  1. When the dough run its course, roll it out on the counter with a little bit of flour 1/2 an inch thick.
  2. Put it in the tin make sure the boards are higher and irregular. pour in the cheery filling then fold back the border over the filling
  3. Cook  the tart in preheat oven for an hour, let cool for 30minutes, dust icing sugar and ENJOY

FRENCH TOAST

I love the simplicity of preparing FRENCH TOAST and the delicious out come.

 

P_20170619_152134

I dedicate this delicious FRENCH TOAST to one of my dearest friend TIGIST BAYLEYEGN.  You have already asked me for a simple recipe, and I have promised I would write a post about it. Now here it is, beautiful, enjoy with love. It is absolutely one of my favorite breakfast/ brunch too. I love the simplicity of preparing it and the delicious out come.

P_20170619_152918

The cinnamon( one of my favorite spice on earth) gives you the nutty flavor. This French toast is also sweet, crunchy and buttery. All in all it is a mixture of good flavors working in harmony.

P_20170619_152532

I made mine with a day old bread so that when I sock the bread in the egg mixture it wouldn’t absorb all the liquid. And I cut it thick enough to have a really good bite.

P_20170619_153409

P_20170619_152144

P_20170619_152938

Yield – 2 to 3 servings

Ingredients

  • A day old half loaf of bread cut thick
  • 2 whole egg beaten
  • A dash of milk
  • A dash of cinnamon
  • 1/2 teaspoon vanilla powder
  • Pinch of salt
  • Enough butter to toast

Garnish

  • Fresh fruit of your choice
  • Maple syrup

Procedure

  1. Heat a big pan with a bit of butter over medium heat.
  2. Mix the eggs, the milk, the cinnamon, vanilla and salt. Beat with a fork or a hand mixer until well combined.
  3. Then deep the bread in the egg mix for two seconds on both sides and lay on the hot pan.
  4. Cook for two minutes on both sides or until the bread is golden brown
  5. Take them out on a plate garnish with maple syrup and freshly fruit. ENJOY.

 

STEAK SALAD

P_20170612_182403

Steak salad is such a great way to enjoy steak! You can easily put it together with steak leftovers. At a minimum it is simply thin slices of steak over salad greens with your preferred salad dressing.

P_20170612_182440

This salad is fresh fresh and fresh.It is a quick and easy meal for hot summer days. I’ll take a common dressing any day, but for this one, I went for yogurt with a little bit of sweetness ( honey ) and currant ( which I collected from my garden) with a dash of sugar.

I tend to personalize mine up a bit with whatever I might have on hand—avocados, cheeses, tomatoes, pomegranate seeds, carrots …..

P_20170612_182204

P_20170612_182112

 

Ingredient

  • Lettuce
  • 1 beet boiled and sliced thinly
  • 1 carrot cleaned and sliced thinly
  • 1/2 avocado peeled and sliced
  • 1/2 cucumber sliced
  • Left over steak ( sliced thinly )
  • yogurt
  • Currant add 1/2 teaspoon of sugar set aside
  • Dash of olive oil
  • pinch of salt

Procedure

  • We have two options
  1. Toss together every ingredient in a bowl, except the steak. Mix every thing together add also the yogurt mix again. Add the steak, drizzle olive oil and ENJOY.
  2. Put every ingredient over separate lettuce. Add the yogurt and the steaks. At the side put the cucumber and avocado. Drizzle the olive oil and a pinch of salt. ENJOY

CINNAMON APPLE TART

CINNAMON APPLE TART 2

Pasta frolla ( tart/ pastry dough ) is one of the basics of pastry. And this recipe will make impeccably difference in your recipe collection! There are several variants of the preparation on the basis of the proportion of liquid and dry ingredients or the working method. What ever the method, you are going to end up with a dough that can end up being enjoyed by your loved once.

CINNAMON APPLE TART 1

You only need eggs, butter, sugar and flour to prepare this pastry pasta. By all means you can use an electric mixer for the dough, I made it by hand, you only have to do it as fast as you can so that the butter doesn’t melt. The fact that we are going to use an icing sugar is going to make the dough even more crumbly and great. For this specific apple tart the dough is going to be a little bit more. So I made some cookies with the remaining dough. And it was delicious.

 

CINNAMON APPLE TART 3

As you can see in the photos I enjoyed my piece of apple tart with a vanilla ice cream which gives it more character and deliciousness. I suggest you do the same cause you will find it pleasurable.

CINNAMON APPLE TART 4

CINNAMON APPLE TART 5

CINNAMON APPLE TART 6

Ingredients for the crust

  • 500grams white flour + some more flour for dusting
  • 250grams cold and chopped butter
  • 200grams icing sugar
  • 2 eggs
  • Lemon zest of 1 lemon
  • 2 teaspoon of honey
  • 1/2 teaspoon  baking powder

Filling

  • 4 tablespoon strawberry jam
  • 5 gold apple
  • 2 teaspoon cinnamon powder
  • 1 lemon juice
  • 4 teaspoon brown sugar
  • 20grams of butter

Procedure

  1. Preheat oven to 150c/302F.
  2. Spray a 20cm/8″ round tin with oil or line with baking/parchment paper. This is done.
  3. In a big bowl add the flour, the butter and mix them together (with your hands) as fast as you can ( you will have a sandy consistency)
  4. Add the icing sugar and mix well again
  5. Beat the eggs in a small bowl. Add the lemon zest, the honey, the baking powder and a pinch of salt then beat again
  6. Add the eggs in to the bowl of the flour and mix them till homogeneous( if it gets sticky take it out on a counter dust some flour and mix again until a smooth dough)
  7. Cover the dough with film and put in a fridge for half an hour
  8. Now let’s do the filling, clean, peel and cut the apple thinly.
  9. Cook them in a pan over medium heat for 10-15minutes adding the cinnamon, the lemon juice and half of the brown sugar.
  10. Take out the dough and spread it on a counter putting under it a little bit of flour
  11. Put it in the tin that we have prepared earlier, and cook only the dough for 15 minutes
  12. When it is cooked take it out and spread it with the strawberry jam, the cooked apple and the rest of the brown sugar. cook for another 20 minutes.
  13. When finished take it out and let it cool for 30minutes and ENJOY.