Home-Brew Recipes

Posts Tagged ‘fruits’

Let us see about the preparation of multi-fruit juice. Synonymous to its name, the multi-fruit juice contains different fruits contained in it giving a tasty and nourishing drink for your kids. First, peel off the skin of one full pomegranate and take the fruit pellets separately. Cut one apple along with skin into pieces.

Peel off one orange and take the pieces separately away from the seeds. Take ten seedless grapes also for preparing the juice. Now, allow it to run in a mixer for half a minute and filter it well. Once filtered and all the unwanted particles are allowed to settle, add two teaspoons of sugar and beat it again in the mixer. Refrigerate it to have a cool health drink at hot summers!

Let us see the preparation of the delicious Green Apple Pulav. Cook one cup of basmati rice and keep it separately. Keep the frying pan in the stove, heat some ghee, fry a few cumin seeds, ginger-garlic paste, one cut tomato and onion, and fry it well. Grate two green apples completely and add the same to the above mixture along with salt for taste.

Once all the contents are perfectly mixed, add the cooked rice to it and mix it well so that all of the ingredients are equally blended. Finally, garnish the dish with coriander leaves and mint leaves and serve it hot! Green Apple Pulav is an easy dish to prepare that could serve as a first class Tiffin to fight against the hunger of your kids when they return exhausted from school.

Are you bored of trying the same recipes over and over again? Here is yet another one! The green apple pulav! Take one cup of basmati rice and boil it well. Take two green apples and grate them. Heat some ghee in the frying pan and fry a little of bay leaves, cloves, ginger garlic paste, cut tomatoes and onions each two and when they turn reddish brown, add the grated green apple and some ample amount of salt for taste.

Finally add the cooked basmati rice to the above mixture and stir it well in moderate heat. Garnish the pulav with mint leaves and coriander leaves for smell and taste and serve it hot for your family members! Your kids will love them a lot as it would taste different!

The combination of sweet beetroot, zesty orange and warm cinnamon is both unusual and delicious, and this dish makes a healthy light meal served with some warm, crusty bread to mop up the vibrant juices.

Ingredients:

675 g- beetroot steamed or boiled then peeled, 1 – peeled orange and sliced, 30ml – orange flower water, 1 tablespoon – ground cinnamon, salt and ground black pepper to taste.

Preparation Method:

• Quarter the cooked beetroot, then slice the quarters. Arrange the beetroot on a plate with the orange slices or toss them together in a bowl.
• Gently heat the orange flower water with the sugar, stir in the cinnamon and season to taste. Pour over the beetroot and orange salad and chill for atleast 1 hour before serving.

Apricots: With their slightly sweet and sour flavor, soft texture and downy skin, apricots are delicious eaten raw or they can be poached made into desserts or converted into delicious preserves. Pick those with the strongest color.

Nectarines & Peaches: These fragrant, sweet fruits are the essence of the summer. They should be richly colored, heavy for their size and have a strong aroma. They are at their best when eaten raw, cut around the middle of the fruit through the crease that runs from the stem of the tip, then twist the two halves in opposite directions to separate and remove the stone with a knife.

Having spent time and money, buying growing or foraging for fresh produce, it is important that you do not allow it to go to the waste. Correct storage and freezing techniques will help you to make the most of fresh ingredients as well as leftover, and will provide you with a supply of food throughout the year.

Storing Foods: All foods in the refrigerator or freezer, particularly raw meat and poultry should be well wrapped or stored in sealed containers. Perishable items, such as meat, poultry, fish and shellfish, eggs and dairy products must be kept refrigerated at a temperature of 1-5^o C. For longer storage, many can also be frozen at -18^o C. Cooked leftovers must be refrigerated or frozen.

Storing Fresh Fruits: Keep apricots, kiwi fruits, mangoes, nectarines, papayas, peaches, pears, pineapples and plums at room temperature until ripe then refrigerate and eat in 2-3 days. Apples can be kept at room temperature for a few days, dates for a few weeks, and grapefruit and oranges for up to a week, beyond the refrigerate them. Unless you intend to eat them on the day of purchase refrigerate fully ripped and perishable fruits such as berries, cherries, figs, grapes, lemons, melons, pomegranate and tangerines. They can be kept refrigerated for 2-3 days.

Storing Fresh Vegetables: Store garlic, onions, potatoes and sweet potatoes, Swedes and pumpkins in a dark, cool place with good ventilation. All can be kept for about 2 months. Store tomatoes at room temperature until they are ripe. After that, refrigerate them. Other vegetables should be stored in the refrigerator.

The distinctive sharp flavor of rhubarb is beautifully offset by sweet raspberries and a sweet almond crumble topping in this stunning desert.

Ingredients:

675g – fresh forced rhubarb, 1 – grated rind and juice of lime, 225g – fresh or frozen raspberries, custard or clotted cream, 50g – ground almonds, 115g – cold butter, 115g – balanced almond, 3 pinch – ground allspice, 225g – sugar, 115g – plain flour and a pinch of salt.

Preparation Method:

1. Preheat the oven to 200^o C and put a baking sheet inside to heat up. Cut the rhubarb into chunks and put in a pan with the allspice, lime rind and juice and 175g scant 1 cup caster sugar.
2. Cook over a gentle heat for 2 minutes, stirring occasionally, until the chunks of rhubarb are tender but still hold their shape when probed with a knife. Pour into a sieve, set over a bowl to catch the juices. Leave to cool. Reserve the juices.
3. To make the crumble, put the flour, pinch of salt, ground almonds and butter into a food processor and process until the mixture resembles fine breadcrumbs. Tip into a bowl and stir in the balanced almonds and remaining sugar.
4. Spoon th rhubarb into a large ovenproof dish and stir in the raspberries. Sprinkle the almond mixture evenly over the surface, mounding it up a little towards the centre.
5. Place the dish on the baking sheet and bake for 35 minutes until crisp and golden on top. Cool for 5 minutes before serving with custard and clotted cream and the reserved rhubarb juices.