WHB #166 - ananas pickles

here we are...

week end herb blogging!!

this is an idea of kalyn, and from now on hold by haalo.

if you would like to join, please read here

this week we are hosted by my very dear bloggeraid friend

Rachel from the Crispy cook! :)))

for her I wanted to find a glutenfree recipe, but as this is a very very busy time for me...

I couldn't come up with something more simple than this recipe...

but..I made with my heart and you in mind! :)))

I hope you apologize and ...promise you try it!!

this is recipe I found on one of my Norvegian cook books

vintermat som varmer

gitte heidi rasmussen

inge skovdal

ed. schibsted

(don't be bored, I finally got back my new swedish cook books...
so from now on..something new will be cooking :)))) )

you need:

400gr of fresh ananas

juice from 1 lime

1 dl ananas juice*

20gr of fresh ginger
100gr of sugar

1 tsp of fennel seeds

1 tsp of cumin seeds

1tsp nigella seeds*
1tsp of mustard seeds

75gr of dried apricots

put the juices and the spices, suggar and the grated ginger in a pot and let cook for a couple of minutes.

add the chopped ananas and apricots and let cook softly for ca 25min.

adjust with salt and ginger. and then let cook another 10min.

pour in clean glasses and close thight.

let cool up side down

store in a cool and dark place.

you sould do two things:

let rest for 2 weeks before tasting it (that's hard!)

do double rate at once!!

:)))

brigidaa_te:

you can also use canned ananas, rember to cook just for 20min.

*

if you don't get enough of juce cutting the ananas, just add some more lime juice.

**

I didn't have them..so I added some piemento pepper instead.

the taste is very interesting, it is incredible how good ananas tastes with cumin and fennel..

I almost finished one jar..in tasting! :)))))

try it with this dish

ham with basil and ginger

>< 100-150gr of ham per person
fresh ginger
fresh basil
green curry
a piece of leek
1clove of garlic
4 tbsp of ananas or lime juice
white wine

in a frying pan put the garlic, the curry, the chopped leek,
some basil leaves and the grated ginger..
let fry gentle in some extra olive oil.
fade with some of the juice...
add the ham cut in cubes and higher the heat, keep mixing and let the flavours penetrate the meat.
fade with the juice and some white wine..
aggiust with basil, ginger and curry
when it is all dried up, the ham is ready to serve
serve with the ananas pickles...it is good! :)))

see you next week at chris - mele cotte