No meat pâté, hit of the week

Being tired of delayed spring arrival, I turned my focus into the kitchen this week. I planned a small chat over wine with my neighbor, so among others I prepared a pâté from red beans. With a lot of garlic and marjoram it was a clear winner of the evening! And because of the beans color it looked like a regular pâté from meat.

I’ve had a rest of red wine from the neighbors briefing, so I decided to make another version of the red beans pâté today. With my poor camera the picture looks that somebody has already used it, but you can believe that it’s delicious!

This time I took onion, juniper and red wine, let them cook together for a while in the pot to join their tastes, added cooked, chopped and salted red beans, butter and some cream. Let it sit to combine ingredients well and then mix into a delicate consistency.

After about one hour in a fridge and with homemade bread you get something fabulous!

Good appetite,

Ivana

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Obsessed with sour taste

Although winter wasn’t strong this year, we expect another wave of frosty weather next week. My body is already exhausted from endless wait for spring and more and more often calls for sour taste.

On the scale of tastes I usually prefer the bitter one. Sweet probably occupies the second place. Salty is in the middle, sometimes alternating with the sweet. But spicy and sour are definitely in the end of my selection with the only exception. When spring slowly awakes from winter sleep, I am obsessed with sour taste. I need to add some acidity to every meal and it doesn’t matter if it’s sweet or salty.

At this time, sour taste helps me to overcome the last winter days, it keeps me enough alive. What coffee makes for mind in the morning, the sour does for body before spring definitely comes.

Now, the opportunity to really use what I’ve done before came.

Rosehip chips are simple, tasty and sour enough to keep you from eating so much of them. Actually, I made them by accident. I originally wanted to make jam, but I harvested more fruits than I had sugar. So I cooked and mashed the rosehips without sugar, pushed through the sieve, placed a thin layer on a sheet and dried in oven at low temperature. Efficiency isn’t high, but I don’t like to waste the harvest.

Except of lemon, what do you imagine under sour taste? Yes, vinegar!

Perhaps some or most of you have tried to make homemade apple vinegar. It’s nothing complicated as soon as you have apples, big jar and patience.

Based on the same technology, I made also other kinds of vinegar – from the hawthorn berries and from elderberries. And I must say – I love both of them!

Homemade vinegars are great as they are, or you can add some herbs to extend their taste and flavor.

I have three types of apple vinegar – with common wormwood (Artemisia vulgaris), rosemary and onion skins. They are great fresh or cooked, for eat or hair rising.

The hawthorn vinegar is a kind of medicine as well, having a tonic effect for heart and blood pressure. I divided the final amount into three parts – pure hawthorn, with sage and with speedwell (Veronica officinalis), which also helps to keep heart and veins in healthy condition.

But the elderberry vinegar, it’s a treasure! I love even to watch it! It looks like a good red wine or magical elixir. I feel the taste in every cell of my body, awaking me for life. I put it into porridge in the morning, into the soup at noon and into legumes in the evening. As I said, I’m really obsessed!

I’m going to make bigger amount this year, especially after I used the elderberry vinegar instead of lemon juice into the herbal candies. I mixed it with cloves, cinnamon and star anis and it became a heaven in the mouth! They were gone before I took a photo, so you have to imagine or make it yourself 😀

What kind of sour ingredients do you like? I would appreciate more inspiration for my actual obsession. Thanks in advance!

With love, Ivana

Healthy heart and blood vessels: Hawthorn

In this season, colorful fruits are ripening on thorny shrubs and trees, and the harvest of rose hips and haws is ongoing. I have already written about wild roses Wild Rose: Beauty among thorns, so today I focus on the hawthorn and even experimental products from it.

This year I’ve heard a strong call from hawthorn since blooming. Usually I’m not a big fan of hawthorn flowers because I don’t consider their odor to be quite pleasant even though hawthorn belongs to the same family as roses. Perhaps the hawthorn is a proof that not every rose must smell wonderful.

Listening to my call, I gathered hawthorn flowers and made a tincture or something between tincture and liqueur. Guided by intuition, I added a tincture from fresh roses to the hawthorn basis. Now, the result should harmonize heart on both, physical and emotional levels. Definitely it tastes great!

As soon as the first fruits became ripe, my intuition brought another input. Make vinegar! The rational part wasn’t against. There is enough sugar inside, the taste is similar to apple, and most of the effective substances can act from acidic environment. Since the vinegar preparation takes several weeks, my haws are still in the process of fermentation. Comparing with the apple vinegar, so far the haws are doing very well!  Perhaps vinegar could be another way how to use hawthorn for healthy heart and blood vessels. I would appreciate your experience if you have any.

Being inspired by Lydia with her Pear butter, I tried to make “hawthorn butter”. Since the first moment, it was even challenging or stupid idea. Although the taste of haws is similar to apple, the size is much smaller, and there is a stone inside! Finally I succeeded, but I don’t want to repeat it again! Pitting took ages and proved amount of yellow flavonoids, which has remained on my fingers up to day.

It might seem like I’m already fed up with hawthorn. However in my kitchen is still sitting another bowl of haws, which I gathered yesterday. So far I don’t know what to do with them, but they didn’t want to stay on tree!

Do you have any suggestion? Thanks for sharing.

With love, Ivana