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Tips for Christmas Dinner from our Adult Students

Christmas Cabbage Soup or Sauerkraut Soup

From EVA

 

  1. Put 1/2 kg of sauerkraut with a liter of sauerkraut juice into a large pot. Add about a liter of water and cook until sauerkraut tender
  2. In a small pot cook mushrooms with a little amount of water
  3. After the soup is almost done take some sauerkraut aside
  4. Add cooked mushrooms and their liquid into the soup
  5. Mix 3 Tbsp of flour with 250 ml of whipping cream, add the mixture to the soup and cook for few more minutes

6 .Mix an egg in a cup and pour it with a fork into the soup

  1. Slice a clove of garlic and sauté it with butter until golden brown. Add it to the soup.

8 .Season with salt and marjoram

kapusnicar

 

10 Tips for Jam, Jelly and Marmalade Making.

jam

1. Fruit

Always use undamaged fruit. Fruit with too much damage will spoil the result and the jam is likely to deteriorate quickly.
2. Pectin
Jam, jelly and marmalade set because of pectin. Pectin occurs naturally in fruit and, when cooked with sugar and the naturally occurring acid in the fruit, thickens and sets the preserve. Citrus fruit, blackberries, apples and redcurrants have high pectin levels. Soft fruits such as lower. If fruits are low in pectin then fruits with a higher level need to be added. Alternatively, a few squeezes of lemon juice will help them to set. When possible use slightly underripe fruit when pectin levels will be at the highest.
3. Sugar
Use granulated or preserving sugar. Granulated is fine for high-pectin fruits. Preserving sugar is more expensive but will help set low-pectin fruits without the need to add lemon juice. Always make sure the sugar is completely dissolved before bringing to a boil. If not, the result will be grainy.
4. Clean Equipment
Ensure all equipment you use is sparkling clean. For jelly making always boil-wash the jelly bag or tea towel before using.
5. Quantity
Don’t make too large a quantity at one time. Large volumes of fruit and sugar will take a long time to reach setting point causing the fruit to beak up and eventually dissolve in the jam.
6. Setting Point
To test for setting: Place a small plate or saucer in to the fridge for 15 mins. Pour a spoonful of the hot jam, jelly or marmalade on to the plate and return to the fridge for 5 mins. Push the edges of the jam with your index finger, it is set when it all wrinkly and crinkly. Always test for setting point at the time the recipe suggests, if not set continue to cook checking every 5 minutes. Don’t overcook. It is tempting to keep cooking to achieve a firmer set. A slightly looser jam is preferable to one that tastes scorched or where the fruit has dissolved.
7. Skimming
Skin any scum that rises to the surface only when setting point is reached. Skim with a ladle or add a tiny piece of butter and stir. This will dissolve the scum almost instantly.
8. Settling Time
Always leave the jam to settle off the heat for 15 mins once setting point is reached to prevent the fruit rising to the surface when poured into the jars.
9. Jars
Always use clean, sterilized jars. To sterilize, wash in hot soapy water, rinse well and place upside-down in a cool oven for at least half an hour.
10. Sealing and Storing
Cover the surface of the jam in the jar with a wax disc. This helps prevent mould forming during storage. Seal the jar with a tight-fitting lid or cellophane disc secured with an elastic band. Store in a cool, preferably dark place. Only store in the refrigerator once opened.