Veggie caviar

I can't have enough of this, since I made it last week, I haven't eaten anything else for snack or lunch.
This spread reminds me of the Balkan's legendary ajvar, it's just the method of prep is different but still deliver a explosion of taste....

Ingredients:

5 Tbsp olive oil

1 aubergine, diced 

1 courgette, diced

1 red or yellow pepper, diced

1 - 2 hot chilies ( optional ) 

1 large onion, diced

2 carrots, grated

3 big tomatoes, diced

2 garlic cloves

Heat the oil in a large frying pan.

Add the aubergines, courgettes, pepper, chilies and onions as well as salt and pepper and saute until lightly caramelised, about 20 - 25 minutes.

 Whizz all the caramelised veggies in a food processor then put them back in the frying pan, add the carrots and the tomatoes.

Cook over a medium heat for an hour, stirring from time to time until you have a thick paste.

Add the garlic right in the end. Add some more oil if is dry. Season it with salt and pepper .

Store this spread into a sterilized jar in the fridge for two weeks.

Џем од моркови / Carrot jam

I love making jams, preserving food, fermenting veggies and making home made yogurt.This jam it's been in my mind for a long time and the reason I never motivated myself to make it it's because I thought it will look and taste like a baby food. I was glad that I was wrong, this jam is something special, something very tasty, economical, quick, easy to make and it's nothing like baby food......

Потребни состојки:

1 кило моркови

1 јаболко 

кора од 2 лимона 

сок од 1 лимон

200 гр бел шеќер

200 гр кафеав шеќер

1 ванилин шекер или 2-3 лажички екстрат од ванила

Излупете ги морковите и исецкајте ги на кругови.

Излупете го јаболкото и исечете го на парчиња.

Ставете ги во поголем сад за варење, додајте малку вода, околу пола чаша и варете со капак додека морковите не омекнат.

Испасирајте ја смесата исто како пире од компири.

Додајте ги преостанатите состојки и варете на тивко околу 50 минути мешајки го џемот често.

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Стерилизирајте 3 - 4 мали тегли : 

- измијте ги во топла вода со сапуница, наредете ги исправени во тава и ставете ги во рерна околу 30 минути на 110 степени.

Додека џемот е топол, наполнете ги теглите, затворете ги и ставете ги веднаш во сад за варење.Варете ги теглите 10 минути откако водата ке зоврие.

Оставете ги во водата додека не се оладат.

Вака конзервиран џем може да стои на ладно до една година.

Ingredients:

1 kg carrots

1 apple

zest of 2 lemons

juice of 1 lemon

200 gr white sugar

200 gr brown sugar

1 tbsp of vanilla sugar or 2-3 tsp vanilla extract

Peel and chop the carrots into round buttons.

Peel and chop the apple as well.

Put the fruit in a big cooking pan, add 1/2 cup of water, put the lid on and cook it 

until the carrots are soft.

Mash it all with a potato masher.

Add the rest of the ingredients and cook it on a low temperature for about 50 minutes stirring very often.

When the jam is ready spoon the jam into a sterilized jars.

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Wash 3 -4  jars in warm and soapy water then place the jars standing up in a tray.
Place the tray in oven for 30 minutes on 110 C.
Spoon the hot jam into a hot jars then preserve the jars:
- place the warm jam jars in the cooking pot filled up half way with water, once the water is bubbling reduce the heath and simmer the jars for 10 minutes.Take the the pot off the heath.
Leave the jars in the pot until the water gets cool.
Jam can be kept in a cool place for up to one year.