Red fruit jelly as with grandma

Red fruit jelly as with grandma

July 23rd, 2018 | Süßes

In July, strawberries, currants, blueberries, blackberries and raspberries abound. The market tables are bending and one would like to buy all of them at once. The famous North German red fruit jelly called “Rote Grütze” always reminds me of childhood days. On hot summer days we enjoyed it with cold milk – and of course the fruits came from Grandma’s garden.

Red fruit jelly as with grandma

“Rote Grütze” used to be barley groats or porridge, refined with the juice of canned berry fruit. Today we make it out of pure fruit – fresh or frozen. Vanilla sauce, cream or – as already mentioned – cold milk is recommended as toppinng. There is nothing better.

Red fruit jelly “Rote Grütze”

(4 portions – Note: choose the berries according to taste and offer)

500 g redcurrants

200 g blackberries

100 g blueberries

200 g of raspberries

clean and place in a bowl

500 ml cherry juice

150 g of sugar

bring to a boil

2 TS starch

4 TS water

stir, add to the hot juice, bring to a boil and pour over the prepared fruits

cool the red fruit jelly and serve with milk, cream or vanilla sauce

And this is how the wife of the captain does it:

This dessert can be wonderfully prepared in Twist Off glasses in stock. To do this, bring the red fruit jelly to a boil again and fill it into hot rinsed glasses. Fill the glasses to the brim, close them and put them on the lid for a few minutes. You can keep the red fruit jelly in the fridge for a few weeks.

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January 30th, 2018 | starter

Octopus Galician style

Pulpo á la Gallega or Pulpo á feira (carnival style) is the name of this artful, but simple dish that you can eat everywhere in the streets of Barcelona’s port area. A traditional dish, which uses dried Octopus on the big festivals. Anyhow, in the bars in the “Barrio Gótico” in Barcelona’s gothic quarter, cooked Octopus is used. Our favorite shore leave place in Barcelona is the tapas bar “Celta Pulpería“. Anyone who should believe the preparation of Pulpo á feira is difficult, definitely is wrong!