FLAVOR EXTRACTS • 15 HOMEMADE RECIPES • PRINTABLE LABELS ...
Homemade flavor extracts are easy and inexpensive to make at home. They’re great to make for your own personal use to save money and ensure pure ingredients plus they’re excellent to make in bulk to give away as gifts.
Provided by TJ
Categories Miscellaneous
Total Time 20165 minutes
Prep Time 5 minutes
Yield 48
Number Of Ingredients 2
Steps:
- Put the flavor ingredient (prepared as detailed in the article) in a sterilized glass mason jar. For ingredients such as leaves, press it down towards the bottom so the alcohol covers it.
- Pour the alcohol over the ingredients. Make sure the alcohol completely covers the ingredient (add more if it doesn’t). Screw on the two piece lid.
- Place the jar in a cool, dark place (such as inside a cabinet). Once a day, pull it out and give it a good shake. Make sure the ingredients are still covered with alcohol; if they’re not, add more alcohol until they are.
- After the extract has infused for the allotted time (indicated in the recipes in the article), strain it through cheesecloth or a coffee filter. Discard the food bits and save the extract.
- Using a funnel, carefully pour the completed extract into an amber-colored glass bottle (discard or compost the spent plant matter). Store in a cool, dry place.
Nutrition Facts : ServingSize 1 teaspoon, Calories 12 kcal
FLAVOR EXTRACTS • 15 HOMEMADE RECIPES • PRINTABLE LABELS ...
Homemade flavor extracts are easy and inexpensive to make at home. They’re great to make for your own personal use to save money and ensure pure ingredients plus they’re excellent to make in bulk to give away as gifts.
Provided by TJ
Categories Miscellaneous
Total Time 20165 minutes
Prep Time 5 minutes
Yield 48
Number Of Ingredients 2
Steps:
- Put the flavor ingredient (prepared as detailed in the article) in a sterilized glass mason jar. For ingredients such as leaves, press it down towards the bottom so the alcohol covers it.
- Pour the alcohol over the ingredients. Make sure the alcohol completely covers the ingredient (add more if it doesn’t). Screw on the two piece lid.
- Place the jar in a cool, dark place (such as inside a cabinet). Once a day, pull it out and give it a good shake. Make sure the ingredients are still covered with alcohol; if they’re not, add more alcohol until they are.
- After the extract has infused for the allotted time (indicated in the recipes in the article), strain it through cheesecloth or a coffee filter. Discard the food bits and save the extract.
- Using a funnel, carefully pour the completed extract into an amber-colored glass bottle (discard or compost the spent plant matter). Store in a cool, dry place.
Nutrition Facts : ServingSize 1 teaspoon, Calories 12 kcal
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1. Measure all the spices into a little bowl, and then peel the sweet potato and cut into 1cm dice, and leave to one side. Finely chop the tender stalks from the bunch of coriander, to give yourself 3 tablespoonsful. Peel and finely grate the ginger, to give you 1 teaspoonful, and peel the garlic. Peel and roughly chop the onion. Fill a measuring jug with 400ml cold water.
2. Warm the oil in a heavy-based pan or casserole that comes with a lid (I use one of 22cm diameter). Add the onion, and cook it gently for about 20 minutes until it’s beginning to soften and colour.
3. Finely grate in the orange zest, mince or grate in the garlic, add the chopped coriander stalks and the grated ginger, and stir everything over gentle heat, then add the spices.
4. Tip in the diced sweet potato, and stir into the spiced onion over medium heat for a minute or so. Add the tinned tomatoes, and half fill the empty cans with your water and swill out into the pan.
5. Spoon in the tomato purée, and add the salt and honey or maple syrup. Halve your zested orange and squeeze out enough juice to give you a tablespoon and add that too, giving everything a good stir.
6. Turn up the heat to bring to the boil, then clamp on the lid, turn the heat right down, and leave to simmer for 40–45 minutes until the sweet potato is completely soft and the sauce has thickened slightly. You can do all of this in advance, heating up when you are ready to cook the fish, or move straight on to the fish now.
7. Cut your fish into large bite-sized pieces and add to the simmering sauce. Turn the heat down and put the lid on. Depending on how chunky or how cold the fish is, it’ll need 3–5 minutes to cook in this gentle heat. Remove the pan from the heat, take off the lid and let it stand for a further 2 minutes.
8. Chop the leaves you have left from the stalkless coriander, and sprinkle over the stew on serving.
Make Ahead – Prepare sauce up to 5 days ahead, cover and refrigerate until needed. Place in saucepan, bring to boil and then reduce to simmer and continue as directed in recipe.
Store – Refrigerate leftovers, covered, for up to 1 day. Reheat in microwave or saucepan, adding extra water if needed, until piping hot. Fish will be flakes rather than pieces on reheating.
Freeze – Freeze sauce only in airtight container for up to 3 months. Defrost overnight in fridge before using. Freezing stew with fish is not recommended.
PASSION FRUIT BARS RECIPE | BON APPéTIT
From bonappetit.com
Reviews 2.8
- Just before serving, slice passion fruit bars into 2" squares and top with spoonfuls of fresh passion fruit or dust with powdered sugar with a fine-mesh sieve if desired. Do ahead: Bars can be baked 3 days ahead. Keep chilled.
PASSION FRUIT BARS RECIPE | BON APPéTIT
From bonappetit.com
Reviews 2.8
- Just before serving, slice passion fruit bars into 2" squares and top with spoonfuls of fresh passion fruit or dust with powdered sugar with a fine-mesh sieve if desired. Do ahead: Bars can be baked 3 days ahead. Keep chilled.
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