Week III of Eating Sustainable: Post aus meiner Küche (aka Mail from my Kitchen)!

PAMK2Pics by Franzi. Clockwise: Onion Jam, Marinated Goat Cheese Pieces, Pickled Cucumbers, Rye Bread, the ready package.

It’s already week three of the monthly challenge of eating sustainable. This week my kitchen activities were dominated yet again by Post aus meiner Küche. This time the device was to “together it tastes better”. – Meaning everything was allowed because it was such a wide topic. I decided to prepare some delicious treats for a dinner with friends and thereby I tried to have the words “local”, “healthy” and “seasonal” in my mind. Here’s what I made:

Onion Jam

Roast 500 g diced onions with 20 g butter in a small pot. Season with pepper. Add 150ml aceto balsamico and let it cook for 30 minutes on a medium flame with the lid on. Add 250 g sugar beet syrup, some cumin, cinnamon and pimento and cook for 15 minutes. Fill the hot onion jam in clean twist-off jars and immediately seal it.

Marinated Goat Cheese Pieces

Carefully heat 500 ml olive oil. Put 8 small pieces of goat cheese into clean twist-off jars. Add one bay leaf, one garlic clove and some fresh thyme and rosemary to each glass. Carefully (The oil will cook in the glasses!) fill the jars up with the hot oil. Seal them and store the jars for several weeks in your fridge.

Pickled Cucumbers

Cut a handful fresh cucumbers into pieces, dredge them with salt and let rest for 3 to 4 hours. Then dry them with a towel and put them into a twist-off jar. Add thinly sliced horseradish, dill, some savory, some peppercorns and 3 bay leaves. Heat 1 l brandy vinegar with 1 l water. Fill up the jars with the hot vinegar-water mixture and seal them immediately. Store for some weeks at a cool place.

Rye Bread

Mix 500 g rye flour, 1 package baking powder, 1 TSp salt, 1 TSp caraway and 375 ml water in a big bowl (add some more flour until a non-sticky consistence is reached). Form a loaf and spread with some water. Bake 50-60 minutes at 175°C.

Enjoy!

P.S. Hugs to my exchange partner Annika from Schaefchenwiese. She made me the breakfast version: Strawberry-Aperol Jam, Currant Loaf, Cappuccino Balls and Strawberry-Rhubarb Compote.

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