Sparkling Wine Jelly

This recipe can be made with both rosé and white sparkling wine. I came up with the idea when I opened a bottle of sparkling rosé and it turned out that I was the only one who liked it. Drinking a whole bottle of wine alone is not really the best thing to do on a random Wednesday night, so I used the leftover for this recipe. It does not reduce the alcohol content but at least you can say you’re eating dessert…

If you’re planning to make this for some special event, keep in mind that it takes a good while to set, that’s why I put the recipe in the ‘Overnight’ category.

Ingredients:

2 cups sparkling wine

1/4 cup sugar

1 cup water

4 leaves gelatine

 

Pour the wine into a bowl and place gelatine leaves in the wine.

While the leaves are softening, pour the water into a small saucepan and add sugar. Put on high heat, stir to dissolve the sugar and allow to start boiling. Once the water has boiled, transfer the gelatine leaves from the wine to the water and whisk to dissolve all of the gelatine. Do not get disheartened, all of it will get dissolved. Once that is done, pour the water, gelatine, sugar mixture into the wine and stir to combine.

Pour into glasses and place in the fridge to set. Let it stand for minimum 8 hours.

 

Sparkling Wine Jelly

Enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Blueberry Leather Fruit Roll-Ups

This recipe is just in time for blueberry season. If you’re like me, you will be coming home with a bucket or two of blueberries and making jams for the cold winter months. This is one way to do something different with your blueberries. The fruit leather is a rubbery, yummy snack that reminds me a little bit of chewing gum or maybe wine gums. Needless to say, I’m a fan and I hope you will become one too.

 

 

 

Ingredients:

2 cups blueberries

1 Tbsp applesauce

2 Tbsp strawberry jam or fresh strawberries blended

1/2 cup powdered sugar or more to taste

 

 

Blend your fruit in a food processor together with sugar.

Push the mixture through a sieve to make sure you achieve as much of a smooth texture as possible.

 

I actually took what was left in the sieve and blended it again in the food processor and then pushed through a sieve again.

 

blue leather

I ended up with 3 Tablespoons of seeds.

Spread the fruit on a baking sheet, you’ll need a large baking tray for this.

 

blue leather

Put in the oven and set for 50C/120F. This is the lowest my oven will go.

 

Dry like that for 12 hours or until the leather does not stain your finger anymore and it appears dry.

blue leather

The leather should behave a bit like rubber and should be easy to peel off the paper.

 

Cut in strips and roll up. I roll them up together with the paper and each person peels it off the paper as they eat.

blue leather

These are great for lunchboxes, parties or as a healthy snack.

I keep mine in the fridge until they are gone which is never longer than 2 weeks so I can’t tell you how long they would keep otherwise. 🙂

 

blue leather

blue leather

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Homemade Sweet & Sour Sauce Preserve

Now that the summer is in full swing beautiful vegetables like peppers, aubergines and courgettes are in season. They won’t stay that way forever but you can preserve their summer goodness in jars and keep it for these winter months. Of course you can just preserve vegetables on their own but you can also save yourself cooking time later by producing a delightful sweet and sour sauce and use it on rice or rice and chicken in the winter.

peppers

Ingredients:

5 bell peppers

3 courgettes

1 small aubergine

1 onion

1 cup tomato puree

1 Tbsp dried oregano

2 Tbsp dried paprika

1 tsp cayenne pepper

1 Tbsp salt

1/3 cup vinegar

1/3 cup water

1 cup sugar

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Cube the vegetables into small 1cm pieces. Place in a bowl, add salt, stir and set in the fridge overnight.

 

On the next day put the vegetables in a colander or sieve and let the juices drain. You will not be using the juices.

Place the vegetables in a pot and start cooking them. Cook for 20 minutes and in the meantime put sugar, water and vinegar in a separate pot, stir and heat until sugar has dissolved.

Add all the spices and tomato puree to the veggies, follow with the vinegar mixture. Mix everything and let it continue to cook while you’re prepping the jars.

peppers and courgette

Preheat your oven to 100C/210F and put four 0.5l/pint jars in the oven without lids for 10 minutes. I cannot guarantee that this mixture will yield exactly 2l/4pints so it might be a good idea to add another, smaller jar or be prepared to eat the remaining sauce within the next couple of days. Take the lids, place in a bowl and cover them with hot water from the kettle.

I use jars that I have kept after pickles, jams etc., and I don’t own any fancy canning equipment so this recipe is not calling for any.

When the jars are ready take them out and using kitchen mittens spoon the boiling hot sauce into hot jars and tightly close the lids.

Place the jars on the counter. In an hour or so you will hear popping sounds as the lids will start sealing. All of them should be sealed and you can check by pressing on the middle of the lid to see if it is concave.

courgettes

You can keep sealed jars in the pantry until you’re ready to eat the sauce in the autumn or winter.

 

 

And smile because you’re done and you have some delicious food for the cold months! 😀

portrait

 

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Homemade Buttermints

These are delicious mint candies that are hard on the outside but melt in your mouth. They can be given as a gift or devoured at home. Either way they are addictive. They have a very nice old-fashioned feel to them and contain no weird ingredients.

Be careful with the peppermint oil. I used 6 drops of mine but it’s a good idea to use three or four first and check the flavour. The peppermint oil is extremely strong.

This is quite a big recipe. I managed to make 200 candies out of it and filled 5 jars. All worth it though as I can’t stop eating them!

buttermints

Ingredients:

3/4 cup softened unsalted butter

1/2 tsp salt

6 cups icing sugar

3 Tbsp milk

6 drops peppermint oil

food colouring (optional)

 

Place butter in the bowl of an electric mixer and mix until light and fluffy. Once that happens, add salt, peppermint oil and food colouring if you’d like the candies to have a very smooth colour. If you prefer them streaky, add the food colouring at the end and knead it in by hand.

buttermints

Next add icing sugar in portions and follow with milk.

Keep beating until the mixture is a uniform powder which packs immediately when you touch it.

buttermints

Remove the bowl from the mixer and form the dough into long ‘logs’ with your hands.

Cut with the pizza cutter or knife to form little pillow shapes.

You can go ahead and press each one with a fork for an easy decoration but as you can see I skipped this step.

buttermints

Very important: leave the mints out in room temperature overnight, so that they dry on the outside and become harder.

Enjoy!

buttermints

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.