Here you find some recipes for preserved, canned and pickled food, appetizers, desserts, cakes, baking in jars, smoothies, cocktails and more. Some recipes like lassie mango yoghurt, couscous and grilled skewers were kindly made available by TV creative cook Alex Wahi and innovation cook Heiko Antoniewicz. You find further recipes on Einkochwelt®'s Facebook page and in our videos.
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For 580 ml (20.4 fl.oz) WECK® tulip jars
Order directly 580 ml WECK® tulip jars
Ingredients
200 g dried tomatoes
2 tbsp. sugar
200 ml tomato juice
100 g diced strawberries
150 g sugar
1 tsp. fresh ginger, cubed
50 g fresh chilli
2 tbsp. Cayenne pepper
2 tbsp sweet paprika
juice of 2 limes
2 tbsp. butter or vegetable oil
Preparation
Soak the tomatoes in the tomato juice with 2 spoons of sugar for 1 day. Melt the butter in a pan at medium heat and slowly caramelise with the 150 g sugar. Pour in the tomatoes and tomato juice and let reduce for a further 10 minutes. Add the rest of the ingredients and stir. Leave covered at mid-heat for a further 10 minutes and then purée to the desired consistency.
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