My friends! It’s getting hot out there!
For the last couple of weeks I was kept busy with my very own naive attempt to reconcile my jobs, my bachelor thesis and several short holidays. Actually, it even worked, but only on the cost of my apartment, this blog and, oh well, my sporty activities. Above all that, there is one special thing particularly distracting my already pretty easily distracted mind: Iceland! In two weeks time I will be about 20 degrees of latitude farther north and I will return to my nicely warm climate zone in autumn only.
So what does this mean? Here’s a list:
- I will enjoy this heat as long as I can. Although I can’t stand heat.
- I will buy some warm pullovers. Midsummer in Iceland basically means cosy 14 degrees Celsius, just checked on that. Oh, and a good rain jacket, too. I’d better be ready.
- I will shower you with as many lovely recipes as possible, trying to preserve summer on this blog.
So, having this clearified, let’s turn to my measures to preserve summer as well as possible:
SUMMER IN A JAR
I love jars. Especially when they are filled with something homemade. They make a lovely gift, look nice and don’t produce waste. Plus: They’re like an edible memory because they preserves foods so long. What a laudation on something as simple as jars! I might be suffering from a heat stroke. Anyways. I have three different and absolutely amazingly simple recipes for you, the product of which may or should be filled into jars. If it lives long enough. Probably it won’t. But if it does, make sure you fill it in hot. So have a look at these:
Homemade Ketchup is one of the easiest and best tings to do. i’d say it might even be legit to pour this one over spaghetti (just saying for all those sinners out there).
Let all those ingredients simmer for 40 minutes, then blend:
- 1 tin peeled tomatoes
- 4 tsp. balamic
- 1 teaspoon salt
- 4 tblsp. cane sugar
- 1 tsp. chipotle seasoning
- 1/2 tsp. chile flakes
- 3 garlic cloves
- 2 tblsp. olive oil
- 1 onion, chopped
VEGAN MAPLE-ALMOND DULCE DE LECHE
This one is pure sin. With a little bit of raw cacao powder it’s like vegan Nutella and you can add whatever spice you like or switch to any other kind of nut butter. I was inspired to this lovely sin by the awesome blog blissful basil. Enjoy with fruit, rusk or – like I do by spoonfuls – pure.
Let all the listed ingredients simmer with constant stirring until it get’s as thick and slightly sticky as caramel. Then fill into jars:
- 2 cups almond butter
- 2 cups maple syrup
- 1 vanilla bean
- 2 tblsp. coconut oil
- a pinch of cinnamon
BASIL-OIL WITH LEMON PEPPER
This quick, flavoured oil makes a gorgeous companion for baguette, tomatoes, mozzarella, fish or veggies.
Blend all these ingredients in a cutter:
- 1.5 dl olive oil
- 2 handful of basil
- 1 teaspoon lemon pepper
- 1 garlic clove
- zest of 1/2 Lemon
That’s it for today, love. Enjoy summer and be ready for my new series “f(l)avourite places”. In the weeks to come I am gonna introduce you to my personal favourite spots all over the world. Of course, food will be involved, too. Looking forward to seeing you then, guys!