Summer in glasses: mild Ajvar 2.0
After two wonderful weeks of vacation and lousy jet lag in the past few days, I have arrived back here and now. In between, time and space were not that easy for me.
Last week I was walking through New York in shorts and 30 ° C eating ice cream, now I'm sitting on the sofa in a cardigan and drinking tea.
I can not and I still do not want to know that the summer is over and I still refuse to wear socks and sturdy shoes (scarf and jacket ...).
Thanks a lot again to my dear guest authors, me here in the past two weeks with great tips and recipes have represented!
But it does not help anything - the time of the ice cream recipes is probably over for now.
But before it with me again autumn comes and the first pumpkin comes, I would like to catch the last late summer flavors.
Currently there are still local ripe tomatoes, peppers and zucchini. That's why my home is cooking like crazy, to keep the summer a bit longer. I call the summer in glasses. I now take as much as I can carry (or my shelves ...) and so I always have summer at home in autumn and winter.
Even if cooking or awakening is for many the charm of grandmas Basement shelf and creepy glasses that you can find after decades and can not define the content, it is even quite hip and above all practical.
Just when you're working and during the week does not have much time to cook - you have Cooked in stock, you can conjure up a great meal in minutes.
Especially if you do not have so much space in the freezer, canning is the better choice.
With me Chili con carne and Bolognese canned in the cupboard and this Tomato sauce and this wonderful Ajvar with all its summer flavors follow days afterward.
Two years ago I conjured a fast Ajvar for the first time - and it tasted fantastic. At that time, I did not preserve it, but I had to use up the glass very quickly.
And because I am usually too lazy and it is too expensive for me, I often resort to a finished glass from the Turkish supermarket But why not even stand in the kitchen, make the effort and keep eating it?
Thanks to market visit yesterday, I finally had the opportunity (and time) and have the last Ajvar optimized and stocked up.
Here comes my version 2.0 - in addition to eggplant, it also contains yellow peppers for the taste.
I like eating Ajvar as a cold sauce with lamb, in a couscous salad, to bulgur or just on crispy bread or as a dip.
Here I have simple s roasted flatbread served:
A flatbread is cut into narrow strips and laid flat on a baking tray lined with baking paper. Sprinkle with a little olive oil and then sprinkle with sea salt and a herb or spice mixture of your choice. Dukka, Sumagh and Za'atar are great!
Roast for 10-15 minutes at 200 ° C in the oven, then serve slightly cooled.
The idea comes from Steph the curio shop!
Mild Ajvar 2.0
for about 6-7 jars of 200 ml each
4 small aromatic eggplants
2 red sweet peppers
2 yellow sweet peppers
1.2 kg mild red pointed peppers (approx.I have the function of hot air grilling.
Brush a clean baking sheet with olive oil.
Wash eggplants, sweet peppers and chopped peppers thoroughly, cut in half and free from stems and seeds. Thoroughly wash the tomatoes and cut out the green stem.
Place aubergines and sweet peppers with the skin side up on the prepared baking tray and push into the upper third of the oven.
Roast for about 30 minutes until the vegetables are soft and the Skin black throws and bubbles throws.
Then remove from the oven, place in a bowl and cover immediately with cling film. Let it rest for 10 minutes.
Brush the tin again with olive oil, then place the pointed peppers with the skin side up on the tin. In the meantime, the eggplant and paprika halves skin and the pulp into a sufficiently large and high bowl.
Cover the ready-roasted peppers also in a bowl with cling film and let rest for 10 minutes, then skin and add.
The skin of the tomatoes dissolves by itself, here only the pulp in the bowl Give.
Either stir completely or leave a bit chunky. This also works well in the blender shaker.
I would always leave it a bit chunkier and not too fine puree, but that's a matter of taste. Olive oil, condimento or balsamico, sea salt and freshly ground black pepper with a wooden spoon or Stir in the whisk thoroughly and taste well.
The Ajvar is done with that and just needs to cool down.
You can now put it in jars and refrigerate for a few days.
I would recommend the Ajvar To preserve and to wake up:
For this purpose are 6-7 clean canning jars (jam jars, sauce jars, etc. are of course also possible) with about 200 ml of contents on a baking tray in a 150 ° C oven for 15 minutes sterilized Lids are prepared in boiling water for 5 minutes.
The still hot Ajvar is filled directly into the chilled glasses with a jam funnel and sealed with the still hot lids.
I put the glasses now in a saucepan, either with a matching wire rack or a dish towel on the floor and pour enough warm water until the glasses are 3/4 in the water.
I bring the water to a boil, then switch down to a low level and let the glasses stand in simmering water for 45 minutes.
Then they cool to room temperature on a grid.
Once they have cooled, you can test whether all the glasses have pulled a vacuum. If a lid buckles or gives way to pressure, it is better to put the glass in the fridge and use it soon.
At the last second I want this recipe directly at the event" 9 Years of cooking pot blog event - reissue Brown Food Blogger cookbook! "Submit.
Since I have missed the last cookbook, I try this time with this really ingenious delicious Ajvar my luck!