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Pork Ribs and Sausage Platter

I can't quite put into words the taste and aroma of this stew. If only photographs could carry scent. Ingredients For 4 people 3 pork ribs. 600g fresh pork sausage. A handful of pine nuts. Pitted dried prunes. Dried apricots. 1/2 kg peeled chestnuts. 1 tablespoon cornstarch. 1 teaspoon sugar. 10g dark chocolate. Salt. Olive oil. Vegetable stock. Preparation At the butcher, ask them to cut each rib into three pieces. Cut the sausage into chunks about 6cm long. Put the prunes and apricots to soften in boiling water. In a pot with hot oil, brown the rib pieces and sausage chunks. Once they're nicely golden, add the prunes, chestnuts, apricots, pine nuts, sugar, and chocolate, then cover everything with vegetable stock. If you don't have any, just use water. Cover the pot and let it cook for about 45 minutes. Every now and then, give the pot a good shake. Dissolve the cornstarch in a bit of water and stir it into the sauce, then cook for another...

Canned Peach Juice

When peach season rolls around here in late summer, I make sure to put up plenty of preserves so we can enjoy that sweet taste of sunshine all year long. You can preserve peaches in chunks, turn them into jam, or make this beautiful peach juice that's perfect for a cool glass on a warm afternoon or mixed into sparkling water.
If you're interested in the jam recipe, you can find it here, and for peach chunks in syrup, check out the recipe here.


Ingredients

  • 2 kg peeled and pitted peaches.
  • 2 liters water.
  • 400g sugar.
  • juice of 1/2 lemon.

Preparation

First things first: get your glass jars and lids ready by washing and sterilizing them. Just boil them empty - that does the trick.
Put all the ingredients into a large pot and bring to a steady boil over medium heat. Let it bubble away for 25 minutes without stopping.
Once it's done boiling, blend everything until it's completely smooth. You don't want any chunks left behind - it should be silky.
Now you can pour the juice into your sterilized jars, but don't cap them right away. Wait about 5 minutes, then seal the lids on tight.
To create a proper vacuum seal, place the filled jars in a water bath (the water should cover them completely) and boil for 6 minutes.

You really must try this!
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