SWEET TEATIME

HANDCRAFTED ART À LA PROVENCE!

Beautiful porcelain collection with brown-wiped rims
"Artesano Provençal Lavender" dip bowl and sauce.

FIG AND PEAR MARMALADE

FOR APPROXIMATELY 4 JARS (CONTAINING ABOUT 200 ML)

 

• 300 g ripe figs • 450 g pears • 100 ml red port wine • 50 ml lemon juice • 375 g preserving sugar (3:1) • 3-4 star anise 

1. Wash the figs and pears, remove stems and seeds. Finally, dice figs and pears and set aside 1/3 of the cubes.

2. Bring remaining fruit, wine, lemon juice, preserving sugar, and star anise to a boil. When mixture bubbles, allow to simmer for approximately 7 minutes. Add remaining fruit and allow to simmer another 2 minutes. (Test for set.)

3. Immediately pour into clean twist-off jars and close immediately. Let jars sit on their lids for approximately 5 minutes, then turn over and allow to cool.

CARAMEL-BUTTER SALTED CREAM

FOR 4 JARS (200 ML EACH)

 

• 350 g sugar • 100 ml water • 250 g butter • 5-7 g sea salt • 200 ml whipping cream

1. Place sugar and water in a wide pot and allow to cook on medium heat until a golden brown caramel forms.

2. Meanwhile, cut the butter into pieces. Add butter and salt to the caramel, stir, and allow to cook for approximately 2 minutes until fully incorporated. Add cream, stir quickly, and remove pot from stove.

3. Allow caramel-butter salted cream to cool for approximately 5 minutes, then fill clean twist-off jars, close immediately, and allow to cool.

SOPHISTICATED BREAD

VEGAN HUMMUS WITH SESAME AND POMEGRANATE

FOR 4 PEOPLE

 

• 1 can chickpeas 425 ml (240 g dry weight) • 1 lemon • 1 clove of garlic • 50 ml vegetable stock • 1-2 tbsp sesame paste (tahini) • 50-70 ml olive oil • Salt • freshly ground pepper • 1 pinch cumin • 1 pinch ground coriander • 2 tbsp sesame • 1 pomegranate

1. Drain chickpeas. Wash the lemon, pat dry and wipe the rind. Half and juice the lemon. Peel and finely chop the garlic. Puree the chickpeas, stock, and garlic finely. Add sesame paste and olive oil, stir. Season generously with salt, pepper, cumin, coriander, and lemon juice. Halve the pomegranate and tap the pomegranate seeds out of the shell using a wooden spoon. Stir the pomegranate seeds and sesame into the hummus and sprinkle with pepper.

TOMATO MARMALADE WITH BALSAMICO

FOR 5 JARS (OF 200 ML)

 

• 1.75 kg ripe tomatoes • 3 cloves garlic • 2 red chillies • a bunch of rosemary • 3 stalks of thyme • freshly-ground black pepper • juice of 1 lemon • 3-4 tbsp balsamic vinegar • 1 package (500 g) preserving sugar

1. Wash tomatoes, cut off stems. Quarter and seed tomatoes. Dice pulp finely. Peel and finely chop the garlic. Clean and wash the chillies and cut into fine rings. Wash rosemary and thyme and shake dry. Weigh out exactly 1 kg of tomato dices.

2. Mix the tomato dices, garlic, chillies, rosemary, thyme, pepper, lemon juice, vinegar, and preserving sugar in a broad, high pot. Bring to a boil, stirring constantly, and simmer for approximately 13 minutes. (Test for set.) Fill, hot, in clean twist-off jars, close immediately. Place jars on their lids for approximately 5 minutes, then turn over and allow to cool.

Tip: This marmalade goes very well with cheese, meat, and vegetables.

QUICK PLEASURES

QUICK HAM FEAST

Spread a slice with acidic, fresh cheese. Arrange salty, paper-thin slices of Parma ham, sweet pear wedges and sprinkle with pistachio bits. This scrumptious combination of flavors tastes different with every bite.


LESS IS MORE


The longing for more authenticity begins: with bread. You can find our two favorite recipes here. 

TO THE RECIPES

BREAD ON TOUR


  A short interview with the busiest bread maker and successful book author, Malin Elmlid of "The Bread Exchange".

READ MORE