Ostrich How Much Can You Sell The Meat

I know, somebody will already saying "Marmalade? ... Past, you mean." No, jam, and not something to be combined with strong foods, like cheeses, to dilute, but a jam to eat for breakfast, and so good and with a texture so interesting that it can be eaten by the spoonful.

For the more picky, since tomatoes are not citrus fruits should be call it jam, but I like to call it jam, in the Italian tradition.

But let the recipe, which is the result of contamination among my childhood memories of jam that was my mother, and found some recipes online.

starting from the ingredients:

• 1 kg of green tomatoes
• 600g sugar juice and zest of two lemons

Tomatoes are those that by mid / late September are the garden, and that would be thrown However, given that never reach a mature enough to be eaten in salads, or used in the sauce. They must be absolutely green, without even a hint of maturity and redness, or the taste of your jam will be more than a pummarola. It required only one to ruin everything. Also try to avoid those that are finished in contact with the soil: even those would help to ruin a little 'taste of the jam.

Wash the tomatoes and cut into rounds. The bigger ones will have many seeds inside and the classic jelly-like pulp of the tomato: eliminate both. Keep only the hard parts. Some recipes say to remove all the seeds, but I do not dislike, and I also believe it is impossible to completely eliminate them without equip itself with a patience that I definitely do not have.

Arrange in layers in the washers Folding a saucepan with a lid, an alternative to sugar. Wet the whole with lemon juice and add lemon zest.

Cover the pan with a lid or with a layer of foil, and let stand for a whole day.

After the day, put on the heat and let simmer until it reaches the desired consistency. I really like because I love eating it too thick a spoon. A slightly more fluid consistency (but not too much), it helps the coating. In any case remain pieces of tomato, delicious, and the skins which, thanks to a day of rest with the sugar will caramelize and twisted on themselves.

Once cooked, remove the peel and store in jars, you have sterilized in boiling water. If you have a lot of jam, or want to keep it long, it is appropriate to carry out a sterilization room, putting the pots filled with sterilized in boiling water for at least twenty minutes.

Milena Velbafollando Duro

's Holiday yeast

No, I'm not so fanatic to take it on holiday. The problem is making sure that the yeast to survive an absence of more than one to two weeks (thanks to my wife that I forces us).

From what I read, there are two main techniques: freeze or dried. Freezing seemed the simplest solution, if somewhat risky for potential blackout summer (and considering that, just left for vacation, I smashed a thunderbolt up your home network, this year we came close).

Take your yeast and make it a refreshing, leaving not too soft. After settling for an hour, with a rolling pin roll it out on a sheet of baking paper. Cover with another sheet of parchment paper, and make it a roll, tucking the ends in the end. Store this roll in the freezer ... and good holidays.

Back from vacation, remove the leaven from your freezer and let thaw for half a day. Take a refreshing day for the next 4-5 days, and your yeast will be back in form as before.