Carrot pulp marmalade

                            

CARROT PULP MARMALADE

3 oranges

4 cups of water

3 cups of carrot pulp

4 tablespoons of lemon juice

3 cups of honey

1/2 teaspoon of ground ginger

1 package of store-bought dried pectin

Peel all three oranges and cut the rinds into very narrow slices. Cook the slices in four cups of water until they're tender ... then let 'em sit at least seven hours (or overnight).

                        

Once the peelings have had a chance to stand for seven (or more) hours, add the carrot pulp to them and boil for 10 minutes.

       

 Next, chop the oranges into a bowl and remove all seeds. 

     

Then introduce the oranges, lemon juice, honey, and ginger to the pulp/peelings mixture and boil for 20 minutes more.

        

If—after 20 minutes-the marmalade has begun to jell on its own ... terrific! Pour the mixture into hot, sterile canning jars and seal. Otherwise—if the jam hasn't thickened-you should stir in the dried pectin at this point. (I don't know why, but sometimes you'll need the pectin and sometimes you won't. All I can say is, when in doubt . . . use the pectin.) Boil the pectin-enriched marmalade for another 10 minutes, stirring constantly. Remove from heat, but continue to stir for an additional seven minutes. Finally, pour the marmalade into hot, sterile canning jars and seal.

           

Thank's for the recipe Mother earth news!! 

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Home Made chilli-chocolate Nutella !!!

Ingredients:

 150grams of hazelnuts 

200grams of chocolate (milk or dark. I chose very dark 85%) 

1/2 cup cocoa powder 

Some coconut butter, vegetable or seed oil 

optional: honey, agave or icing sugar. if you like it sweeter 

optional: a little cayenne pepper or chilly powder

 a clean jar 

Preheat your oven to 180째C or 350째F Pour your hazelnuts into a baking tray and roast them on the middle shelf for about 10mins.

 While your nuts are toasting, break up your chocolate and melt. I made my own bain marie  by putting a metal bowl inside one of my pans. You can use any heat resistant bowl you like put the chocolate in and place it into a small pan filled with water. Bring the water to boil and your chocolate in the smaller bowl starts to form a heavenly chocolate fondu texture. 

Keep and eye on your hazelnuts, once they start to go brown, they're ready. Take them out and leave them to cool a little. I used hazelnuts with skins on so the skins started to come off from the roasting. I took a couple of minute to go through them by hand to remove some of the skins, but didn't bother about every single one.

 Throw them all into a food processor. Your nuts should start to look something like this:

After, add your cacao, optional spices and sweetener

pour in your melted chocolate 

add 2 tablespoons of Vegetable or Coconut oil

Let the mixture twirl for a little longer

 after a few seconds add a little more oil if needed

Twirl until you are pleased with your spreads texture. You want a smooth, molten mixture a little like Nutella, not a sort of thick cookie dough. 

When you're happy with it, pour your deliciousness into a clean jar and seal it up tight. Store in the fridge and eat for breakfast on some warm homemade bread.

I felt like baking a Gluten Free Bread the other day, which tastes delicious with our homemade Chilli Nutella!!

Best is to not put the Nutella in the Fridge so that it doesn't get too hard! Although it will always melt on steaming Bread!! :) 

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