#plum compote

[zu-zup]

Brainrot continues

#plum compote #kompot ze śliwki #my art #wlw #sapphic #sapphic art

[chefkevinashton]

here is my latest easy to make recipe on my

#healthy recipe #chef kevin ashton #youtube #fruit topping #plum compote #easy recipes #delicious

[fattributes]

Kaiserschmarrn

#food #recipe #breakfast #kaiserschmarrn #pancakes #plum #compote #vanilla #cinnamon #vegetarian #austrian

[morethansalad]

Autumnal Bircher Muesli (Vegan)

#vegan #breakfast #muesli #oats #raisins #goldenberries #plant milk #vegan yogurt #apples #pears #cinnamon #flax seeds #plums #compote #hazelnuts #figs #almond butter #maple syrup #currants #eat the rainbow

[rnaeborowski]

in september i am going to bake every weekend like i did in december :) i'm keeping the whole month fruit themed. apples and plums specifically <3

#i have 3 different apple cakes i want to make! #and i want to bake something with plums like a plum pie or a cinnamon sponge cake with plum compote #that would go sooooo well served with loosely whipped cream oh my gosh #it's decided! as soon as it's plum season i am making that #txt

[threecrowswearingacloak]

come home super exhausted and tired

bake a pie

#my therapist gave me plums from her office's garden and they'd been in the fridge for 4 days so something had to be done #my mum had already cut them up and was about to make compot when i came home. but. wheres the joy in that #so now i have fresh pie at almost 10pm (but won't eat it now :( will eat cold tomorrow) #randombabbling #28.08.22

[amyminori]

I made some plum compote to try to make it not taste so sour and it worked. I paired it with some vanilla ice cream. It was yummy and easy to do. #plums #compote #fruit #summer #summerfruit #icecream #yummy #yummyyummyinmytummy #foodies #foodphotography #desserts #sweets https://www.instagram.com/p/CfSzyA4Lgq8/?igshid=NGJjMDIxMWI=

#plums #compote #fruit #summer #summerfruit #icecream #yummy #yummyyummyinmytummy #foodies #foodphotography #desserts #sweets

[hedgehog-moss]

I realised I hadn't posted a greenhouse report since spring, and today seemed like a good day for a 2023 home-grown food review!

2023 was a great year for fruit; my apple & plum trees were so generous! In the greenhouse my most successful crops were tomatoes, red chilli peppers, beans, and pickles. I was able to make spicy plum chutney using my own plums, onions and peppers:

On the other hand I was unlucky with my non-greenhouse vegetables, there were so many insects this year and my courgettes got absolutely decimated. But then I complained about my bad courgette luck to some neighbours and was gifted 9 courgettes and 3 pumpkins. I spent the first half of my autumn cooking and freezing and pickling and preserving to try not to let anything go to waste; I made:

7 jars of pesto (with greenhouse basil); 8 jars of pasta sauce (with courgette-pumpkin-tomato-red peppers-onions-basil, + parmesan); an unknown but large amount of pumpkin-tomato soup (I put them in empty glass bottles and freeze them); 7 jars of spicy plum chutney; 2 small bottles of spicy oil for my pizzas (with some of my chilli peppers; the rest are still drying by the stove to become chilli powder); 5 jars of plum jam and 3 of blackberry jam (I also froze several kg of whole blackberries for winter desserts); 6 jars of pickles (they are delicious!! I'd never pickled pickles before this year, I'm really happy with the result); 12 small bottles of elderberry syrup; 4 large bottles of elderflower syrup; hundreds of little apple sweets; several bottles of apple juice; an absolutely dizzying amount of apple puree / compote / jelly, because I refused to leave any leftover apples for the dormouse population. They are not my friends.

(If you think I'm being too mean to the dormice, please know that a) they are unrepentant thieves; b) I became so competent at hiding my apples that a dormouse ended up sneaking into the shower at night to eat my soap. My bar of homemade (not by me) goat milk soap. It's hazelnut scented so I guess if you're a rodent it just smells like lunch.)

I took some stuff out of the freezer just long enough to take this family picture; though I already gave away a lot of things to guests and neighbours, so it's just what's left! (I also froze enough chopped onions to last until summer I think)

I am terrible at labelling my jars; in my hubris I always assume I'll just remember where I put which kind of sauce or flavour of compote. I never remember. I end up having to give my guests mystery jars, like "this is fruit jelly! Made with... fruits"

So it wouldn't get too monotonous I added various fruits to my apple purees: apple-raspberry, apple-blueberry, -plum, -blackberry... I also made a few jars of apple-pineapple-pumpkin compote because I had too much pumpkin and I regret not focusing on that from the start, this combo tasted so good and was the most cheerful yellow colour.

I finally used my last apples last week, making apple-quince paste which is currently drying in order to become sweets. I bought some pretty & thick paper to origami a few boxes to put them in, so I'll have New Year presents for my courgette-providing neighbours. <3

(My cats are currently banned from this room so they won't try to lick the fruit paste) (they don't even like it, they're just cats)

#crawling along

[littlefaefeather]

Black Butler manga foods/drinks

I'm sure I missed some things, but it was all things that weren't really named or specified, or I couldn't tell with certainty what they were. @sebastian-ciel-mutual-bullying this is for you! feel free to take and use as you need o7 Book 1 breakfast: poached salmon and mint salad with toast, scones, and pain de campagne on the sides, ceylon tea horribly salty lemonade dinner: Japanese green tea, gyuutatakidon, Italian red wine, apricot and green tea mille-feuille dessert: orchard fruit cake with pears, plums, and blackberries dessert: deep-dish apple raisin pie milk

Book 2 assam tea afternoon tea: keemun and summer pudding of currants and other berries lunch: stuffed cabbage and minted potato salad chocolate earl grey afternoon tea: cornmeal cake of pears and blackberries salty rosehip herbal tea

Book 3 hot milk with honey or brandy peeled apple assam tea with milk oranges with shalimar tea steak and kidney pie and salmon sandwiches messy birthday cake and donburi strawberry-decorated birthday cake

Book 4 fish chai with ginger breakfast: shrimp curry and French toast with ginger mackerel with gooseberry sauce and cottage pie

Book 5 British-style Bengali chicken curry chicken curry afternoon snack: gateau au chocolat beef curry blue lobster with seven curries curry bun assam tea white darjeeling tea champagne sushi

Book 6 Christmas pudding cookies shaped like bones fish and chips, meat pies, bread

Book 7 rice porridge dinner: milk risotto with a three-mushroom medley, a pot-au-feu of pork and wine, and a warm apple compote with yogurt sauce

Book 8 oranges afternoon tea: chocolate macarons with fruits and three-berry shortcake

Book 9 custard cream puffs red wine white wine brunch: herring pie and spinach quiche dinner: curry, and chopped vegetables for an appetizer

Book 10 dinner: soybean hamburg steaks

Book 11 elevenses: darjeeling tea and petits fours tonkatsu, shougayaki, tonjiru, tonshabu, yakiton

Book 12 cake with strawberries on top

Book 13 spiny lobster saute, roast turkey, sticky toffee pudding, fairy cakes (cupcakes) warm milk with honey

Book 14 watered-down darjeeling tea darjeeling tea dinner: roast duck and gateau chocolat

Book 15 golden syrup sponge pudding tea cakes lemon myrtle souffle glace with milk tea

Book 16 lunch: beef mince pie

Book 17 dessert: strawberries, cream, and meringue (Eton mess) with a side of iced summer pudding

Book 18 chicken pie coffee and walnut cake

Book 19 ravioli (maultaschen) and wurst soup, stewed pork with herbs and spices (eisbein), and rote grutze (sour berries boiled and chilled to jelly, served with cream) evening snack: caramel macarons, coffee cream eclairs, dark chocolate florentines. black tea ceylon tea

Book 22 earl grey tea with orange almond cake and berry tarts

Book 23 smoked salmon sandesh (milk sweets)

Book 24 soft licorice candy apples

Book 25 berry-filled pudding fish and chips and steak and ale pie gulab jamun (fried balls of dough drenched in syrup)

Book 29 kidney pie, fish and chips, and ale wild-hare pie tapioca steak

Book 30 nilgiri tea breakfast: pea soup, meatballs, croissants, boiled egg, orange jelly chicken and steamed vegetable salad, oxtail stew, pain de campagne with butter oolong tea

Book 31 candy cigarettes

#speaking #black butler #kuroshitsuji #food

[balkanikabg]

Kompot Processing Stove

I started this project back in April ... I'm beyond happy that I'm finally ready to share it with you guys!

BASE GAME COMPATIBLE

Description:

Kompot Processing Stove is a large appliance that can be used to make specific types of preserves - Kompot and Condiments (Mostly Easter Europen/Balkan traditional condiments).  

**Kompot or compote is a non-alcoholic sweet beverage that may be served hot or cold, depending on tradition and season. It is  obtained by cooking fruit in a large volume of water, often together with sugar as additional sweetener. Kompot is part of the culinary cultures of many countries in Central, Eastern, Southern Europe and Middle East.

It can be found in buy mode under Stoves. It costs 1200$.

When you press on the object you'll see 2 options to 'Make Kompot' or to 'Make Condiments', each will open a selection menu and you can choose from a variety of preserves.

You need cooking skill to unlock new recipes.

At L1 you can make 8 different types of Kompot, at L5 are unlock seven new kompots, and at L7 the condiments are unlocked!

You can make in total 15 kompots and 10 condiments.

Each process creates a box with the particular preserve, the box can be sold for profit, enlisted on plopsy or it can be opened. One box contains 6 jars.

All jars can be sold for profit or enlisted on plopsy. The food doesn't spoil.

Kompot jars can be opened and you will receive 4 bowls of kompot. It's better to keep them stored in the fridge.

Condiments jars - your Sim can eat straight from the jar, or open the jar. Once opened, the jar gives 6 plates with condiments on toasted bread. Keep them stored in the fridge.

There are a few buffs when your Sim consume the preserves and when your Sim works on the stove.

There are a few free spots on the stove that you can decorate if you'd like. Each preserve has optional ingredients, if you have the needed ingredients it's free, otherwise, you can just pay.

Optional Ingredients:

Icemunmun's: Apricot, Cranberry, Mango, Peach, Plum

BrazenLotus': Celery, Red Bell Pepper

PiedPiper's: Nectarine

Indoor Harvestable Cornichon 

Indoor Harvestable Red Chili Pepper 

Garlic (Vampires GP)

Bell Pepper (Seasons EP)

Raspberry, Blueberry (Cottage Living EP)

Srsly's Cooking Overhaul

I want to say a huge THANK YOU to Mirai, who helped me tremendously, to understand better the code and fix the enormous amount of LE errors! Without her help, I'm not sure when and if this mod would have ever been possible!

P.S. This mod was inspired by my home region, and I wanted to implement the Slavic culture into the Sims. However, if you want more varied preserves, I can recommend you to try Icemunmun's Canning Station which contains numerous types of preserves, if you didn't try it yet!

DOWNLOAD (Early Access)

Public Release on 5th of November

@maxismatchccworld @sssvitlanz

#the sims 4 custom content #ts4 custom content #ts4 maxis match #s4 download #ts4 download #s4 maxis match #s4 custom content #s4 mm cc #sims 4 download #ts4 maxis mix #ts4 mm cc #ts4 cc #ts4 cottage living #ts4 custom food #ts4 custom drinks #ts4 gameplay #ts4 kompot processing #ts4 slavic content #ts4 custom objects #s4 custom food #s4 cc download #s4 custom recipes #s4 custom drink #s4 custom object #ts4 custom recipes

[zu-zup]

Btw those are the protags of the new comic idea That I Will Make Someday So Help Me God

#sapphic #wlw #my art #plum compote #<---- working title #theyre polish and their names are olga and daria respectively #kompot ze śliwki

[fattributes]

Kaiserschmarrn

#food #recipe #breakfast #kaiserschmarrn #pancakes #raisins #plum #compote #lemon #austrian #vegetarian

[morethansalad]

Rice Pudding with Vanilla and Lavender Blueberry Compote (Vegan)

#vegan #breakfast #desserts #porridge #rice pudding #rice #compote #blueberries #lavender #plums #oat milk #orange #cinnamon #vanilla #chia seeds #💜

[kxowledge]

#recipes #made this last week and it was v delicious

[balkanradfem]

On garden and winter food

I've decided to go and take inventory of all of my canned good, to figure out what kind of stash do I have for this winter, and to know how quickly am I allowed to go thru it. Half an hour of counting and sorting in my basement informed me I had 37 jars of salty-sour types of preserves, and 32 jars of sweet preserves. This is more sweet stuff than I've had in the past, but not nearly enough of salty-sour. 'What was I thinking?' I said to myself, and then I remembered, no, it's not for a lack of planning, I was sick the whole summer, I've done all canning I possibly could. The lesson was just not to get covid in the summer.

Still, I was worried it wouldn't be enough to get me thru the winter, and, since I've been so sick and neglecting my garden, it wasn't going to start producing a lot of new food anytime soon. Not going to the garden for so long really affected its production.

I later remembered, that I forgot to count all of the non-canned stash. I've put extra effort in dried food this year, I have over 10 jars of dried goods (tomatoes, zuchinni, mushrooms, roots, fruit), and there are many meals that can be made out of that. I also have plenty of potatoes, my two big bags of walnuts, many squashes, lots of garlic, and, the ability to still forage for apples and wild edibles.

Usually at this time I would be getting lots of carrots and broccoli from the garden, and some kale, but since it wasn't all planted in time, I have none of that. What I do have is black radish (or turnip, I'm not sure if it's black radish or black turnip. It's white on the inside, and big), celery, parsley, chives, cabbage savoy (not very big), swiss chard, green onions. Which is not a whole lot, but it's a valuable source of fresh produce. I also could possibly locate the jerusalem artichoke planted somewhere in the field, I love eating them during the winter.

I've had to face my own food issues, and that is that I'm incredibly stubborn not to buy anything that I can make myself, and also lazy to make it myself after I don't buy it. For instance, I could make a meal from pasta and a sauce made with sun-dried tomatoes, but I refuse to buy pasta, and I'm never starting the food making process until I'm hungry. So I end up never making it. The entire ordeal can be avoided if I reserved one day, to make a big batch of homemade pasta, have it dry, and then I could make tons of meals from dried good and pasta! Like pasta with mushroom sauce, pasta with zuchinni sauce, cabbage and pasta, pasta salad, those are things I would definitely eat!

In this spirit, I did gather my enegry and made a big thing of pasta, occupying the entire kitchen while it was drying for the whole day. Then I stuffed it all into a large jar, and now I have a big decorative jar with pasta sticking out, and it looks so pretty, now I just never want to eat it. Nobody has yet figured out that it's pasta in the jar, everyone thinks it's some decorative plants in there. It's understandable, since I'm known to put plants in jars for decoration.

I also have some new exciting preserves that I made for the first time this year! My first innovation was related to the pears; we have a pear tree close to the building, but it produces extremely tough and difficult to eat types of pears, everyone just ignores it. Except me, I scurry around it and scramble to collect all of the pears and then I cook them into a compot, feeling like an evil mastermind for figuring out how to eat them. Eventually, I got tired of the compot, and then I figured I could try making a pear-sauce, like an applesauce, but with pears. I wasn't sure if it was gonna go well, because they were so tough and not very sweet, but the result was absolutely fantastic; it's smooth and delicious and sweet. I love this more than I love applesauce. Pleased with my pear-related success.

I also made a spicy jam, made out of blackberries, grapes and plums, and then I added a few hot peppers in. I did this because every single winter I am longing for sweet-spicy mix, and I felt that I would want to eat it. And I was right, when my sinuses started to act up, I was grateful to have a spicy preserve that could make them clear up. I actually think it could be spicier next year.

I'll find out this winter, if I prefer eating the preserves or using the dry goods for recipes, drying is definitely easier and takes less effort, but it should be eaten before February, when the bugs eggs will start to activate inside, making it way less appealing. So that's where the canned goods come into play, they are completely protected from being eaten or spoiled. Hopefully next summer, I'll be healthy and better at getting more canning done.

#winter stash #food stash #canning #drying #food preservation #winter garden #eating homemade thru winter #survival #cooking from scratch #i'm constantly sick now i haven't been able to get my garden food for a week #i had to forage for chickweed from my way home from work #its frustrating #i wish my garden was where i lived :( #if i had my garden next to my house i could just run out and be there in a minute #having to bike there limits all access when i'm sick #and its so cold i can't even think of sitting on a bike when sick #i would die #:(((

[wickerfemme]

that cake looks so good!! and you look so stunning and soft!!!!

It isss. The plum compote in the middle is so delicious. And thank you! I feel so soft lately

#slow in replying because i had to go eat sooo much tonkatsu