Homemade Raspberry Jam

This jam is super quick and easy to make and so much healthier than store bought jams that contain a lot of refined sugars. You can keep it stored in your refrigerator for 1 to 2 weeks. It's perfect on a slice of spelt bread in the morning or on a rice cracker as a healthy snack. You can use any type of fruit but some fruits need a little bit more water in order to get the right consistency. 

Duration: 20 minutes

The ingredients:

• 250 grams of raspberries
• 1 tbs rice syrup or any other natural sweetener you have in your pantry
• 1 tbs water
• 1 tbs chia seeds

What you do:

1. Heat the raspberries on low heat in a small sauce pan. Smash them with a fork (if you want fruit chunks in it don't smash all the way).
2. Add 1 tablespoon of sweetener and 1 tablespoon of water and stir gently for about 5-10 minutes. 
3. Let the mixture cool for 5 minutes, then stir in the chia seeds. Use more chia seeds if you like thicker jam (the chia seeds serve as the thickener).
4. Put the jam in an airtight jar and let it set overnight in your refrigerator.

Enjoy!

Pesto ala Genovese

I like to make as much of the sauces and spreads I use myself. I'm a huge fan of pesto since it's so handy to have it in the refrigerator. You can make delicious sandwiches with it, and by having a nice homemade pesto in your refrigerator you can easily make a quick and tasty pasta when you're in a hurry or late out of the office. I already posted the recipe for the delicious red pesto and now I would like to share with you my other favorite the green pesto or better known as pesto ala Genovese.

The ingredients:

• Large bunch fresh basil
• 1 large garlic clove
• 35 gr roasted pine nuts
• 2 tablespoons grated parmesan cheese (more to taste)
• 4 tablespoons extra virgin olive oil
• Pepper & salt to taste
• juice of half a lime

Directions:

Very easy: just put everything in your food processor and mix until you have a smooth paste. Make sure you taste it and add pepper, salt & parmesan cheese to taste. 

Enjoy!

Red pesto

The first recipe that I post on this blog must, of course, be my all time favorite homemade red pesto! I find it very handy to have this in my refrigerator because it is simply delicious on sandwiches but also makes a great super simple and easy pasta for day’s I’m late out of the office.

Duration: 5 minutes

The ingredients:

• 16 sundried tomatoes
• 40 grams pine nuts
• 1 large garlic clove
• 1 teaspoon dried oregano
• 15 sprigs of fresh thyme
• 3 table spoons extra virgin olive oil
• Salt & Pepper

Directions:

1. Pick the thyme leaves and put them in your food processor together with the sundried tomatoes, pine nuts, garlic clove, dried oregano and 2 table spoons of extra virgin olive oil until it’s a relatively smooth puree.
2. Then add the remaining table spoon of extra virgin olive oil to the puree and mix until it’s a smooth paste!

The pesto will be preservable in the refrigerator for about 2 weeks in an airtight jar. Make sure you put a little bit of extra virgin olive oil on top!

Enjoy!

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Nederlandse recept - Rode Pesto :

Tijd: 5 minuten

De ingrediënten:

• 16 zongedroogde tomaten
• 40 g (geroosterde) pijnboompitten
• 1 teen knoflook
• 1 tl gedroogde oregano
• 15 takjes verse tijm
• 2 el extra vierge olijfolie
• zout & peper

Bereiding:

1. Pluk de blaadjes van de takjes tijm en doe deze in je keukenmachine samen met de zongedroogde tomaten, geroosterde pijnboompitten, teentje knoflook, oregano en 2 eetlepels extra vierge olijfolie and meng totdat het een relatief glad geheel is. 
2. Voeg dan de derde eetlepel olijfolie toe en meng nog een keer tot het een gladde pesto is.

De pesto is zo'n 2 weken in een weckpot houdbaar in de koelkast. Zorg dat je een klein laagje extra vierge olijfolie bovenop doet. 

Eet smakelijk!

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