Hi, guys! This month there will be a theme going around on the blog. December is cooking month! So from now on, every week, I’m going to introduce a recipe to all of you. As you know, I’m not much of a cook so this is something totally new to me. Some of the recipes might be quite traditional and some of them are just cooking-hacks as opposed to recipes. Either way, I hope you enjoy them!
One of the things I was super thankful for when I returned home is the variety of food. There are tons of food we have here in the tropics, especially the fruits. I love tropical fruits, as you can imagine, and was so excited to make something with them. I feel like baking is out of the question since tropical fruits are the best when they’re raw, not cooked or anything. And I’m not so good with other aspects of cooking. However, when I think of tropical fruits, I think of some refreshing jelly to go with it. So here it is.
Ingredients
- 1 packet of jelly
- 1/2 of a Starfruit
- 1 tbsp. basil seeds
- a cup of water
- 900 ml water
- sugar to taste (ca. 120 gr)
- Prepare a cup of water and pour the basil seeds into the cup (or you can have the basil seeds in a cup and fill it with water, I did this)
- Leave it for a bit until the seeds all float about the water or look like little eyes
- Now peel the edges of the starfruit then cut the fruit in thick slices
- Follow the instructions on the jelly packet and cook the jelly
- When it’s done, pour the jelly into a container (a bowl would also do)
- Strain the basil seeds from the water and scatter them into the jelly along with the starfruit pieces
- Let them cool off a bit then stick them in the fridge
- Leave them in there for a few hours (possibly overnight)
- Take them out after they’ve hardened and cooled
- You can flip them onto a plate or eat them directly from the container
- Enjoy!
Tips: Although I said “jelly,” I actually used “agar” packets, which is made out of algae. It has a firmer structure. But I think your run-of-the-mill jelly works just as well. Make sure you taste the jelly concoction before pouring it out so you can adjust the sweetness. Don’t forget to get the seeds out of the starfruit before adding it to the jelly. Lass es euch schmecken!
Hi, guys! This month there will be a theme going around on the blog. December is cooking month! So from now on, every week, I’m going to introduce a recipe to all of you. As you know, I’m not much of a cook so this is something totally new to me. Some of the recipes might be quite traditional and some of them are just cooking-hacks as opposed to recipes. Either way, I hope you enjoy them!
One of the things I was super thankful for when I returned home is the variety of food. There are tons of food we have here in the tropics, especially the fruits. I love tropical fruits, as you can imagine, and was so excited to make something with them. I feel like baking is out of the question since tropical fruits are the best when they’re raw, not cooked or anything. And I’m not so good with other aspects of cooking. However, when I think of tropical fruits, I think of some refreshing jelly to go with it. So here it is.
Ingredients
- 1 packet of jelly
- 1/2 of a Starfruit
- 1 tbsp. basil seeds
- a cup of water
- 900 ml water
- sugar to taste (ca. 120 gr)
- Prepare a cup of water and pour the basil seeds into the cup (or you can have the basil seeds in a cup and fill it with water, I did this)
- Leave it for a bit until the seeds all float about the water or look like little eyes
- Now peel the edges of the starfruit then cut the fruit in thick slices
- Follow the instructions on the jelly packet and cook the jelly
- When it’s done, pour the jelly into a container (a bowl would also do)
- Strain the basil seeds from the water and scatter them into the jelly along with the starfruit pieces
- Let them cool off a bit then stick them in the fridge
- Leave them in there for a few hours (possibly overnight)
- Take them out after they’ve hardened and cooled
- You can flip them onto a plate or eat them directly from the container
- Enjoy!
Tips: Although I said “jelly,” I actually used “agar” packets, which is made out of algae. It has a firmer structure. But I think your run-of-the-mill jelly works just as well. Make sure you taste the jelly concoction before pouring it out so you can adjust the sweetness. Don’t forget to get the seeds out of the starfruit before adding it to the jelly. Lass es euch schmecken!