Leaving in Italy

I am living in Italy now and I have started a new blog in Italian, that is the reason why I am not writing on this blog.
But I realize I miss writing my English cooking blog so I have decided to start sharing my recepes in English again.
I went through the blog and I noticed that some of my traditional recepes, like the Bolognese sauce or my chilli with meat, are missing.
I will fill in this gap soon.
Stay tuned!

RADICCHIO SALAD

As you know I moved back to Italy last year and I live in Verona now.
Radicchio is a kind of red, bitter lettuce very popular in this area,
so I have started using it in my diet.

Radicchio is full of minerals, vitamins, aminoacids, has depurative
and digestive properties.
I want to share with you an interesting salad found on my favorite
cooking magazine "Sale e Pepe"; it is easy to make and very tasty.

RADICCHIO SALAD


Ingredients:
2 pieces of radicchio trevisano
1 red onion
5 pieces of dry apricots or figues
50 gr of hazelnuts
1 orange
1 TBS apple cider vinegar
1 tsp honey
extra virgin olive oil
salt

Cut into stripes the apricots and soak them in the orange juice for 1 hour.

Slice the radicchio and rinse it.

Cook the sliced onion in 2 TBS of oil for 5 minutes or until soft.
Add a pinch of salt.

Prepare a vinegraitte mixing together 4 TBS of oil with 2 TBS of vinegar,
1 tsp of honey and a pinch of salt.

Drain the apricots/figues.

Toast the hazelnuts in a pan for few minutes.

In a large dish mix together all the ingredients and toss in the vinegraitte
and 1 TBS of orange juice.

Serve with toasted bread.

BASIL, the last leaves of the season

This morning I harvested the last leaves of my basil plant on the terrace.
The chilly nights are here so the basil won't survive for longer unless I
put the plant indoor.

I collected the best leaves and left the long stems with flowers to get
seads for next year.

Basil is full of antioxidants, vitamin A, K, C and manganese.
Pine kernels are rich of vitamin A,C,D,E,K and magnesium, manganese and antioxidants.
Olive oil is rich in monounsaturated fats, helping lower your risk of
heart disease, and it contains important vitamins and antioxidants.

This said we may conclude that Pesto is a bomb of health.

I made a nice pesto that I will use for my pasta at lunch time.

BASIL PESTO

Put in a blender 2 cups of basil leaves and chop them.
Add 1 cup of pine kernels and blend them with the basil.
Add a pinch of salt and half cup of parmesan cheese.
Blend again then add 1 cup of good extra virgin olive oil.

Mix well to obtain a creamy sauce.

You can use Pesto as a spread on toasted whole wheat bread or
to toss on pasta with half cup of the pasta cooking water.

Buon appetito!

WELCOME BACK!

I took a long break from my blog this summer because I
was busy writing my newborn blog Mela e Pistacchio that
I have created for my Italian speaking friends.

But I am back to my routine now and I am excited to keep
posting my recepes also for my English speaking friends.

One of the MUST EAT of this time of the year is FIGS.
They are in full season now and you can find white or black
ones easily on the market shelves.
Figs are a good source of potassium, a mineral that helps
to control blood pressure and they are also rich in good
dietary fiber.

I was in New York in August and my friend Allison made
me try baked figs with balsamic vinegar.
It is such an easy and delicious recepe that I have to
share it with you.



Rinse well 6 black figs.
Slice them in quarters.
Put them on a baking tray lined with parchment paper and sprinkle
them with balsamic vinegar and just a pinch of Himalayan salt.
Bake in the oven at 200 degrees Celsius or 370 Farenheit for 20 minutes.
Let them cool down before serving as a snack.

I use them as a top on toasted whole wheat bread spread with ricotta.

ROASTED RED PEPPERS

Red peppers are the Star of summer.
They are tasty and full of vitamine C, A and antioxidants.
I love to prepare them roasted and serve them as a side dish
in a summer light lunch made of fresh mozzarella or breasaola.

I usually buy 3 big red peppers, rinse them, put thenm on a tray
lined with aluminium foil and I roast them under the oven grill.
Every time one side starts burning (you can smell it!) I turn the pepper a bit so each
piece of them can roast. The secret to a nice pealing is to get the
peal half burnt and wrinkly.



When the whole pepper is well roasted I take the tray out of the oven
and cover it with a cloth, letting the pepper cool down.
Only then I remove the burnt skin.
I also remove all the seeds and slice them in thin stripes.
I put them in a glass jar or container, season them with salt and origanum, add
a clove of garlic and couple of TBS of extra virgin olive oil.
I cover the jar with a lid and refrigerate them.
You can keep them for couple of days in the fridge.

SWORDFISH with POMODORINI

I am so delighted by the choice of fish I have in Italy!
Me and my husband love fish and when we were living abroad
we always missed fish shops abundant of freshly caught fishes.
Although also here in Italy the majority of fish is farm raised,
you can still find wild fishes, like swordfish, tunafish, anchovies,
clams, cuttlefish, squids, etc.

The other day I bought nice slices of swordfish and I prepared it
Sicilian way, with fresh tomatoes, capers and origanum.
Here is the recipe.


PESCE SPADA ALLA SICILIANA

Ingredients for 3 people:

3 slices of fresh swordfish
2 cups of small tomatoes (cherry or Roma)
1 onion, thinly sliced
1 TBS capers, drained
1 tsp of dried origanum
1 TBS of fresh origanum leaves
2 TBS extra virgin olive oil
salt and pepper

Rinse swordfish and dry it.
Sprinkle it with salt and pepper on both sides and put it aside.

In a frying pan cook onions in olive oil until soft.
Meanwhile slice tomatoes in halves and add them into the frying pan.
Add caper, dry origanum and salt and cook for 5 minutes or until tomatoes are
tender. Once done, add fresh origanum leaves and set it aside.

Warm up a grill and cook swordfish slices until they are brown on
both sides.
Spread tomatoes mix on top and serve them warm.

Arugula, Rocket, Rugola is the star of Spring time

I love this tiny green leaf that grows nicely from Spring to Summer!
Along with other leafy greens, arugula contains very high nitrate levels.
High intakes of dietary nitrate have been shown to lower blood pressure,
reduce the amount of oxygen needed during exercise and enhance
athletic performance.
This means that if you are feeling athletic when the sun comes out,
arugula will give you more energy to keep moving.
I use arugula in salads, but I also make a delicious pesto with it.
My dear friend Piera shared this recipe with me when I was living in
South Africa.

HOMEMADE PASTA WITH ARUGULA PESTO

Ingredients for 4/5 people:

1 bunch of arugula (around 2 cups)
2 cups of small sweet tomatoes (cherry or roma)
half cup pine kernels
half cup grated parmesan cheese
half tsp salt
few basil leaves (optional)
extra virgin olive oil to blend and make it creamy

500 g home made pasta or linguini

Combine the arugula, basil, and pine nuts in a food processor and
pulse until coarsely chopped.
Add 1 cup of tomatoes and pulse.
Add parmesan and salt.
Add 1/2 cup ( or more) of oil and process until fully incorporated
and smooth.

Add 2 TBS of olive oil in a frying pan and roast the rest of tomatoes, cut in halves,
for few minutes , then add the pesto in the pan.

Cook the pasta in boiling water following package instructions,
drain it and mix it with the pesto.

Serve warm or cold.

LEMON CAKES

I love lemons!
They are yellow and happy like the sun, and they smell nice and
refreshing!
I thought the big lemons with thick peel belonged to the
Costiera Amalfitana, the capital of Limoncello (a famous liquor
made with lemon peel).
That is not so!
I have discovered beautiful lemons also here in the Verona area.
Citrus fruits were brought from the Liguria Riviera to Lake Garda
during the 13th century by the monks of the San Francesco Monastery
of Gargnano.
In the 16th century Bongianni Grattarolo wrote,
"For nearly ten miles along the lake, from Salò to Gargnano, there
are many gardens whose amenities do not pale in comparison with what
the poets wrote of Atlantis, Alcino, and the Hesperides, full in every
season of the year of all those fruits with the golden peel."
So here I am with lots of perfect lemons to prepare my favorite lemon
cake, and maybe another time some sweet Limoncello.

LEMON CAKES

Ingredients:

2 free range eggs
half cup plain yogurt
half cup extra virgin olive oil
grated peel of one big lemon with thick peel
juice of one lemon
half cup brown sugar
2 cups flour
1 tsp baking powder

Preheat the oven to 350 degrees F.
Grease and flour 6 mini loaf pans or a regular one.
In a bowl mix the eggs with the sugar until creamy.
Add all the wet ingredients and the grated lemon peel.
Add the flour and the baking powder to the mixture.
Divide the batter evenly into the pans, smooth the tops,
sprinkle with granulated sugar,and bake for 30 minutes,
until a cake tester comes out clean.



I serve the small cakes for tea or I give them as a
school snack to my son.

WILD ASPARAGUS

On Sunday it was a beautiful day for a walk in the wild.
Me and my family got our sneakers on and went for a nice walk
along the path that, from our new house, takes to a small forest.
This spring day was ideal to look for some wild asparagus, a fun
activity that reminds me of when I was young.
We found some thin asparagus, but still enough to make a nice omelette.

Wild asparagus are very good for you, they are a nutrient-packed source
of vitamins, minerals and essential proteins.
Asparagus are rich in vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin),
B5 (pantothenic acid), B-6, folate, C, E (alpha-tocopherol), and K (phylloquinone).
The mineral treasures that are stored in asparagus include iron, calcium,
phosphorous, magnesium, manganese, zinc, selenium, and potassium.

Lets cook them!

ASPARAGUS OMELETTE

Ingredients:
A bunch of fresh wild asparagus
half onion
6 eggs
1 cup mozzarella (optional)
extra virgin olive oil
salt
pepper

Take off the hard part of each asparagus and cut them in small sticks.

Put them in a frying pan, cover with water and let it boil
until it evaporates.
Meanwhile beat eggs in a bowl with salt and pepper.
Cube mozzarella.
Add asparagus and mozzarella to the egg mixture and
mix well.
Cover the bottom of the frying pan with olive oil and
add the thinly sliced onion.
Once the onion is translucent, add egg mixture.
Cover with a lid and let it cook for 5 minutes at low heat.
Holding the lid tight on the pan with one hand turn the pan upside down
in order to turn around the omelette
(do this operation on the sink so if some egg mixture spills
it is not a problem).
Let the omelette cook for few minutes more, until it becomes golden brown.

Serve it with a mixed herbs salad and a crunchy baguette.

FINALLY BACK HOME!

I love my new kitchen in my new apartment in Verona!
Every time I move, once the kitchen is functioning, I fill at home again.

I am excited to start cooking with nice genuine Italian ingredients.

I was at a vegetable market the other day and I saw something that I
hadn't seen for a very long time: the "agretti", a green vegetable that
I used to prepare as salad when I lived in Italy, before becoming
a gipsy around the world.
I don't know how to translate "agretti" in English so I show you them in a picture.

The "agretti" are rich in water and fibre, therefore they are good diuretic,
depurative and laxative.
They contain vitamin A, C, B group and they are rich of minerals
like potassium, calcium, magnesium and iron.
They can be prepared as salad, as I usually prefer them,
or they can be added in a "frittata' together with a tasty cheese.

To prepare them as salad I rinse them well, cut the roots and boil them
in salted water for few minutes.
I drain them and season them with a lemon vinagraitte, made with
extra virgin olive oil, lemon juice and salt.
That is all what you need to do!

This vegetable is found at Spring time, when is the right time
to start detox and remineralize the body after a long winter.
Go look for it!

A surprise with eggplants

Three weeks ago I moved to Verona with my family and we are still
in a temporary apartment. Although I don't have my kitchen with
all my gadgets I decided to prepare a surprise dinner for my boys.
One of their favorite Italian dish: Melanzane alla parmiggiana.
And this time with genuine, local ingredients.

Eggplants parmigiana

Ingredients:
2 eggplants
1 scamorza (mozzarella cheese)
1 cup grated parmesan
600 g tomato sauce
1 clove garlic
2/3 TBS extra virgin olive oil
Pinch of origan
Salt

Rinse the eggplants, dry them and cut them vertically in thin slices.
Grill them on both sides on a cast iron pan.
Put grilled eggplants on a plate and add salt.
Meanwhile prepare a simple tomato sauce, adding
in a pot oil, garlic, tomato puree,origan and salt.
Let it cook for 20 minutes and remove from stove.
Spread some of the tomato sauce at the bottom of
A baking tray.
Make a layer of eggplants and cover them with tomato sauce than sprinkle with parmesan and mozzarella cheese.
Repeat process till all the eggplants are used.
Top it with a layer of tomato sauce and sprinkle with cheeses.
Cover the tray with aluminium foil and bake in the oven at 350 F or
180 C for half hour.
Remove aluminium foil and bake for ten minutes more.
Let it rests for 15 minutes before serving the melanzane.

A sweet detox dessert

Everybody knows how good are apples. They taste so good and they are very healthy being full of antioxidants, flavonoids and dietary fibre.
When my tummy feels a bit congested or I crave a comfort snack I prepare this traditional recipe.

Le mele cotte


Ingredients:
2 big apples Golden
1 organic lemon
1 tsp raw honey
1TBS cranberries or raisins
A pinch of cinnamon


Peel the apples and dice them.
Put them in a small pot together with the lemon juice, cranberries,
honey and a pinch of cinnamon (optional).
Let them cook, at low heat, for 15 minutes or until soft.
Serve them warm or cold.

A new life.......again!

After only one year and four months in Denmark I am moving again!
This time I go back to Italy after eighteen years abroad!
I will be living in the beautiful town of Verona and that is exciting!
Being back in Italy means being able to find familiar ingredients and
enjoying going out to eat the delicious food this country produces!
I will surely add more pasta dishes in my diet and maybe gain some extra weight.
I take the risk!
I want to share with you a pasta dish I haven't made for ages because it was always difficult to find the right ingredients:

Orecchiette alla ricotta

Ingredients for 4 people

350 g orecchiette pasta
250 g fresh ricotta cheese
200 g cubed pancetta
1 TBS extra virgin olive oil
1 TBS grated parmesan cheese

Bring water to boil in a pasta pot.
Meanwhile, add in a big frying pan oil and pancetta.
Let it cool for few minutes, then add ricotta and half glass of water.
Add salt and pepper and cook for 5 minutes.
Add a TBS of coarse salt into the boiling water and cook orecchiette al dente.
Drain pasta, reserving half glass of cooking water.
Add the pasta and the water into the ricotta sauce together with parmesan and mix well.
Serve pasta very warm.

TACCONELLE E FAGIOLI, a traditional pasta dish

I can't believe that I have never published on my blog my favorite
pasta dish coming from the culinary tradition of my region.
I love this easy home made pasta blended with tasty beans
and tomato sauce.
I suggest that you prepare it during the dark and cold days
of late autumn and winter to warm up your spirit.
Of course it goes very well with a nice glass of red wine
(a good quality Chianti would to it).

TACCONELLE E FAGIOLI

Ingredients for the beans sauce:

400g of Borlotti or Kidney beans
(you are allowed to use canned organic beans, but I prefer to cook them myself)
400g tomato puree
( any Italian canned tomato sauce is fine, but I prefer the De Cecco one)
2 TBS olive oil
1 onion
100g thinly sliced bacon chopped(opcional)
salt and chilli powder or chilli oil

In a hot frying pan cook the bacon for few minutes, then add olive oil and chopped onion.
Cook onion till translucent then add tomato puree.
Cover with a lid and cook for 15 minutes, then add beans with their cooking water.
Let it cook for other 15 minutes, then adjust salt and sprinkle with a pinch of chilli powder.

Ingredients for the pasta:

200g flour
100g semolina or durum flour
1 egg white
half glass of water or less

Make a fountain with flours on a wooden board, add in the centre
the egg white and a bit of water and start mixing with the flours.
And enough water to get a soft but firm dough.

When done form a ball and let it rest under a ceramic bowl for 5 minutes.
Flatten the dough with your hands first and then make it very thin
with a rolling pin.
With a knife cut 2 cm stripes and then cut them again in small squares.


Bring water to boil in a big pot, add coarse salt and cook the pasta
for 5 minutes.
Drain it and add to the beans. Mix well and let it rest for few minutes.

Add a handfull of grated parmesan and serve.

FRESH MUSHROOMS RISOTTO

I went to the market yesterday and the smell of fresh mushrooms
reminded me of a nice earthy risotto.
Mushrooms are rich in selenium, potassium and antioxidants...
all good stuff!
The cold and grey weather is inviting to be in the kitchen, take
my time and enjoying cooking.
The slow cooking of the risotto is relaxing and warming.
So here I go!

MUSHROOMS RISOTTO

Ingredients:
1 lt vegetable broth
400 g arborio or carnaroli rice
1 handfull shitaki mushrooms
1 handfull champignon mushrooms
3 chanterelle mushrooms
3 oysters mushrooms
3 dried porcini mushrooms
1 small onion
2 TBS butter
1 tsp cream
parsley

Soak dry porcini mushrooms in one cup of warm water.
In a cast iron pot sautee onion in 1 TBS butter till translucent.
Add all the cleaned and sliced mushrooms and cook for 5 minutes.
Add salt and pepper and remove them from pot.
Add 1 TBS butter in the pot and sautee rice for few minutes.
Add sauteed mushrooms and soaked porcini with their water.
Mix with a wooden spoon for 1 minute.
Add two ladles of vegetable broth and stir.
When the water dries out add other 2 ladles of broth and stir.
Repeat operation for around 20 minutes.
Taste rice and add salt and pepper.
Switch off, add 1 tsp of cream and stir.
Let the risotto rest for 5/8 minutes before serving.
Sprinkle with chopped parsley and serve.

WARM, RESTORATIVE CHICKEN BROTH

When the cold season arrives what makes you feel better than a nice broth?
I personally prefer the vegetable broth but the benefits of a chicken broth
are unique.
Besides its amazing taste and culinary uses, chicken or bone broth is
an excellent source of minerals and is known to boost the immune system
and improve digestion (the gelatin part is the healing agent for the guts).
Rich in calcium, magnesium, and phosphorus, it is great for bone
and tooth health.
Bone broth in general supports joints, hair, skin, and nails because of
its high collagen content.

Here I share with you the chicken broth recipe of my teacher Melanie
at the Academy of Healing and Nutrition.

CHICKEN BROTH


Ingredients:

1 whole organic pasture-fed chicken, including feet and head
4 quarts water
2 TBS raw apple cider vinegar or white wine (to bring out calcium from bones)
1 large onion
2 carrots
3 celery stalks
1 bouquet garni made of parsley, bay leaf,peppercorns, sprigs of fresh thyme

Cut the chicken in several pieces and place them in a large pot with water,
vinegar and vegetables.
Bring to a boil and remove scum that rises to top.
Reduce heat and cook at very low heat for 6 hours.
Add salt to taste at the end.
Remove chicken meat and strain the stock in a large container
that can be stored in the fridge.
Serve by itself with a piece of chicken or use it as a stock for other recipes.

"Jordskokker" soup

Not long time ago I went to have lunch with a dear friend in a friendly,
casual restaurant here in Aarhus, and for the first time ever I ate
a "Jordskooker soup" or in English a " Jerusalem artichokes soup".
I had never seen this kind of tuber, that is commonly found in the
local supermarket.
I loved the soup and I got curious about the good properties of
this ugly looking tuber.

I found out that it is rich in soluble fibre, it contains small amounts of
Vit C, A and E, but most of all it contains a fair amount of Potassium.
Of course I had to prepare the soup again in my kitchen.
I did it with good result and compliments from my official tasting expert,
my husband.

Here is the recipe for you!

Jordeskokker soup

Ingredients for 4 people:
1 kg of jerusalem artichokes
1 onion
1 clove of garlic
2 celery stalks
1 small potato
2 TBS extra virgin olive oil
vegetable stock or salted water (around 4 cups)

Peel the jerusalem artichokes using a carrot peeler and dice them.


Heat the oil in a soup pot and cook the onions and celery for few minutes.
Add garlic and saute' for 1 minute.
Add the diced potato and the jerusalem artichokes, then cover it all with water or vegetable stock.
Bring to boil, reduce heat to simmer and cook till tuber starts to break, around 30/45 minutes.
Using an immersion blender , puree the soup.
You can serve it with bread croutons
(just sautee for few minute diced bread in olive oil)
or with crunchy bacon.

My special JAM CROSTATA

After my previous post, I realized that I have never published
my special crostata recipe.
This is my signature recipe that has been in my kitchen since
I started baking.

CROSTATA DI MARMELLATA


Ingredients:

300g flour
100g white sugar
150g butter
1 pinch of salt (if butter is unsalted)
1 egg
2TBS of Martini liquor (it can be replaced with another egg)

1 pot of strawberry jam (or any other flavor jam)

Switch on oven and warm it up at 180 C or 350 F.

On a wooden board, make a fountain with the flour then add, in the middle,
sugar, egg and liquor and mix them with your hand ( I love using
my hands!)or a fork. Add softened butter
(you can either leave it out of fridge for few hours or soften it in
the microwave for 20 seconds straight from the fridge) and mix all the
ingredients together to obtain a nice soft dough.
Make dough in a ball shape , cover it with film/foil and refrigerate
for ten minutes.
Sprinkle wooden board with flour.
Return the dough on it and cut it in half.
Make a thin round disc with one part of the dough using a rolling pin.
Transfer the dough disc in a 18 cm tart baking tray previously buttered.
With a spoon, spread a layer of jam on the disc (you will use 3/4 of the jam).
Flatten the left over dough with the rolling pin and cut thin stripes
out of it to decorate the top of the tart. Use the stripes to make a grid like
pattern on top of the tart.
Bake it in the oven for 30 minutes or till the top is golden.

You can slice the crostata in squares and keep it for a week in a tin.

Korean savory pancakes

The other day me and my Korean friend decided to meet for a cooking class.
I would teach her how to make an Italian tart and she would prepare lunch.
It was a fun day!
She taught me how to make Korean Seafood and chives pancakes.
I went to the nearby fish shop and found fresh seafood skewers
with squids, calamari and shrimps. Then, at the supermarket, as I couldn't
find chives I bought fresh Danish onions/scallions, instead. And as I can't
eat spicy chili peppers, at the moment, I bought a long thin red pepper to
replace the chilies.
The pancakes were delicious so I am going to share the recipe with
the rest of the world....
(I hope Isabelle doesn't mind!!!).


KOREAN SEAFOOD PANCAKES


Ingredients for 4 pancakes:

80-100g chives or green onion
200g sea food (small shrimps squid, calamari)
Half green chili and half red chili
(they can be replaced by a sweet
red pepper)
250g all purpose flour
1 cup water or enough to make mixture thin
2 eggs
Salt & pepper

vegetable oil (sunflower/canola)for cooking

Soy sauce for serving
(Mix together:
2 TBS soy sauce
half tsp sesame oil
1 tsp lemon juice)

Slice green onions and red pepper very thin lengthwise.
Bring to boil 2 cups of water with a splash of white wine and
cook seafood for 2 minutes, then drain them.
In a ceramic bowl mix water with the eggs, then add flour
little by little and stir well.
Add salt and pepper.
Then add the vegetables and seafood.

Cover the bottom of a medium size frying pan with vegetable oil
and warm it up. To check that the oil has reached the right
temperature, sprinkle a bit of flour into it. If the oil spurts
then it is ready.
Pour one full serving spoon of mixture in the pan and spread mixture
around. Let it cook till the down side of the pancake is golden then
turn it upside down with the help of a spatula. Cook for few more
minutes then dish it in a plate.
Repeat operation with the rest of pancakes mixture.

The pancake must be served warm and should be eaten with chopsticks,
dipping small pieces in the prepared soy sauce.

ROSEHIP SYRUP

I walk very often by the sea, and for the all summer I have been welcomed
by the fragrant smell of roses.
All along the path there are lots of Rosehip bushes full of flowers and now,
at the end of the season, full of bright orange and red seeds buds.
As I am attending a course in Medicinal Plants and Herbs
by David Crow, I got inspired to check the benefits of this plant.
I discovered that the petals make a beneficial tea and that with
the Rosehip seeds I could make a syrup to sweeten the gloomy winter.
Petals and seeds are both rich in vitamin C and flavonoids, which
are responsible for antioxidant effects.
I have been collecting rose petals and I have been drying them in the sun.
Yesterday I finally decided to make the syrup.
Not as easy to dry petals, it requires more time and it can be messy.
But I did it!
I am going to share here the process to prepare it.

ROSEHIP SYRUP

Collect around 1 kg of Rosehip seeds buds;
Rinse them and remove the dry parts;
Cut them in halves;
Bring to boil around 1lt water;
When the water boils, add Rosehip seeds buds;
After the water starts boiling again, switch off and let it rest for 15 minutes;
After 15 minutes, mash Rosehip seeds buds in a tomatoe sifter in order to
obtain a pulpy sauce without seeds (it will look like tomatoe puree);
Pour pulp back in a pot, add 700g of sugar per 1lt pulp, and bring to boil;
Simmer for 30/45 minutes;
Sterilize small glass bottles or jars in boiling water for 10 minutes or
in the dishwasher;
Bottle syrup up when it is still hot and close lid tight as soon as possible.

If you want to store the syrup safely at room temperature for months,
you have to process filled jars/bottles in boiling water for 10 minutes.



Enjoy a tsp of syrup to sweeten tea or yogurt during winter so to boost your
vitamin C intake!