PASSIONFRUIT PUREE WHERE TO BUY RECIPES

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FLAVOR EXTRACTS • 15 HOMEMADE RECIPES • PRINTABLE LABELS ...



Flavor Extracts • 15 Homemade Recipes • Printable Labels ... image

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

1 cup alcohol ((see article for the best kind to use))
plant material as desired ((see article or printable for ideas and amounts))

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 ...



Flavor Extracts • 15 Homemade Recipes • Printable Labels ... image

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

1 cup alcohol ((see article for the best kind to use))
plant material as desired ((see article or printable for ideas and amounts))

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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    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.

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