Quince Paste Recipe is a typical winter recipe for many Mediterranean countries. You can eat it as a candy, on a piece of bread or like they do in Spain with Manchego cheese. Jump to Recipe It is called Pâte de Coing in French, Cotognata in Italian and Membrillo in Spanish. The flavour is very distinctive, halfway between a pear and an… Read more →
This recipe is for apricot jam without pectin. Pectin is a natural thickening agent extract from apple. By using Pectin, you can cook the jam for a shorter period as it will thicken faster, but it does not preserve the fruit as long. Jump to Recipe It is the sugar that preserves the fruit, so it is very important to… Read more →
Here is the Crystallized Violets Recipe perfect for a Spring project with children. In the French Riviera, Spring is announced in March when violets start blossoming all around the gardens. If you don’t use any chemical treatment in your garden, have your own Violets Festival. Jump to Recipe I used them to decorate a Swiss Roll Sponge, you can also… Read more →
Since I don’t own a barrel, and my tomatoes grinder is small, I make canned tomatoes sauce in small quantity just as a winter “special supply” for the family. It is worth the effort as its taste is simply delightful! Jump to Recipe Save Save To grind my tomatoes I use the KitchenAid grinder, which you can find out more… Read more →
This is not a normal jam, it is a caramelized peach jam recipe no pectin. Jump to Recipe As I don’t want the peach season to come to an end, I make jam so we can enjoy them for the rest of the year. The pectin is used to reduce the cooking time, preserving the natural vitamins from the fruit.… Read more →