Easy Plum Amaretto Sorbet ~ this epic summer fruit sorbet is unlike anything you've ever tasted, it's like biting into a ripe juicy plum, only exploded tenfold. To be honest, a fresh plum never tasted so good!
Plum benefits are gaining popularity, and these are being consumed regularly for their health-promoting effects. Learn more about the health benefits of plums.
Explore Dewi Trisna's 1003 photos on Flickr!
From film, to music to photography diverse art and artists have the ability to breath new life into every medium - this is evident when viewing the entries for the Sony World Photography Awards, "the most celebrated and diverse photography competitions in the world."
I'm always on the lookout for nutritious snacks that won't spoil any appetites before dinner. Here are our 10 favorite family snacks
September is my favorite month. It's the best time to go to the beach, when the kids goes back to school and the crowds thin out. Th...
Use this popular and versatile Chinese Plum Sauce as a dipping sauce for for everything from wontons, egg rolls, spring rolls, dumplings, roasted duck, fish, chicken, shrimp, or with noodles and rice. Use it to baste your meats before grilling or as a glaze for baked poultry and pork.
Theresa Wagner, Madison, Wisconsin, offers a Plum Kuchen Recipe that works for breakfast or dessert.
Selam Everybody....... Merhaba from Türkiye. Plum sauce, is one of staple condiment in Asian cuisine. İt's sweet and sour basic sauce can be used for cooking or dipping sauce such as spring roll, dumpling, fried chicken, roasted duck and more. Store bought plum sauce mostly has viscous brown to dark brown in color. Unlike when we make it at home, the color tends to light red to dark one.. just like plum's color. İ have no idea what kind of plum used for making plum sauce at manufacture so they can produce light brown to dark brown color. But for sure my homemade plum sauce is definitely make from fresh plum, rich with spices and guaranteed keeper recipe for staple condiment for your pantry. So if you are Asian food lover or want to have something go along with your dimsum or roasted duck/ chicken.. make sure you keep this recipe ✍ My Homemade Plum Sauce Make about 600 ml Ingredients: 1 pound ( about 550 gr) fresh plums, pitted and chopped roughly 1 thumb fresh ginger ( about 5 cm), grated 1 medium yellow onion, finely chopped 3 cloves of garlic, finely chopped 2 Tbsp sweet chili sauce (more as your prefer) ¼ cup light soy sauce (not dark) ¼ cup + 1 tbsp brown sugar 1 tbsp worcestire sauce ¼ cup water 1 stick of cinnamon 2 star anise How to make: 1) Place everything except star anise and cinnamon in medium sauce pan and bring to cook about 7 to 8 minutes or until bubbling and plums get soft. 2) Using immerse blender blend them to smooth. You can use blender jar also, but make sure you let the mixture to room temperature first for your safety. 3) Add in cinnamon and star anise and bring to simmer over low heat until bubbling and thick ( about 10 minutes). Stirring continuously. 4) Remove star anise and cinnamon stick before storing into clean bottle/ jar. Now you have yummy, sweet and sour homemade plum sauce 🍾😊 Use this sauce for making Spicy Plum Sauce Chicken. ⬇⬇ Pin it for make later ⬇⬇ BAHASA INDONESİA Assalamu'alaykum..... Merhaba dari Turki semuanya..... Musim panas nih di Turki teman-teman.... suhu di luar bisa mencapai 35 an deg Cel dng udara kering. Tapi syukur alhamdulillah Ramadhan lalu walau musim panas banyak dikasih air hujan dan mendung. 😊 Tiap musim ada suka ada enggaknya. Sukanya buah dan sayur banyak macamnya, berbeda dengan musim dingin.. dan harganya bisa murah. Yang gak enaknya disyukuri aja yaaa... 😊 Namanya tiap musim tiap episode selalu ada suka dan enggaknya... biar seimbanglah hidup ini..heheheh.. Seperti sayur dan buahpun ada musimnya juga kan. 😏 Naahh... kebetulan di pasar banyak sekali buah plum atau prem murah-- yaa itu tadi man teman...karena udah musimnya. Buah prem segar berasa masam campur manis, buahnya berwarna kuning hingga merah. Ada yang kecil seperti bola golf sampai yg besar sebesar bola tenis. Warna kulit luarnya merah gelap cenderung ungu. Pohonnya besar tinggi sprti pohon buah cherry. Selain dimakan segar, buah prem bisa diawetkan, misal dikeringkan atau dibuat pickle atau asinan...hmm...yummy deh pokoknya. Kadang saya juga buat selai lho dari buah prem ini. Pokoknya bisa dibikin macam-macamlah... besok bikin pie ah.....hmm... Tapi kali ini saya pengen bikin Plum sauce aja dulu. Plum sauce ini banyak dijual. Yang ada dipasaran kebanyakan berwarna coklat muda sampai gelap... beda kalau bikinan homemade (rumahan)..gak tahu deh prem jenis apa yang dipakai, sebab buah prem kalau dimasak rata-rata berwarna merah gelap. Plum sauce banyak digunakan dalam berbagai macam masakan Asia (Chinese food), baik untuk masakan atau untuk saus celupan aneka dimsum, lumpia, ayam goreng, atau duck (bebek), dan lainnya. Yuk..bagi kamu pecinta kuliner asia dan pengen bikin...simak ya resep sederhana membuat saus buah prem di rumah, gampang lho... My Homemade Plum sauce (saus buah prem) Menjadi kurleb 600 ml Bahan-bahan: kurleb 550 gr buah prem segar, buang biji dan potong kasar kurleb 5 cm jahe segar, parut 1 bawang bombay ukuran sedang, cincang kasar 3 bawang putih, cincang halus 2 sdm saus sambal manis (tambahi sesuai selera) ¼ gelas light soy sauce (not dark) ¼ gelas + 1 sdm brown sugar (atau bisa pakai gula merah) 1 sdm worcestire sauce / saus inggris ¼ gelas air 1 batang kayu manis (5-7 cm) 2 buah adas bintang Cara membuat: 1) Masukkan semua bahan kecuali kayu manis dan adas bintang dalam panci sedang. Masak api sedang hingga mendidih dan buah prem lunak. 2) Blender hingga halus. Saya gunakan blender tangan. Jika pakai blender duduk, diamkan hingga suhu ruang agar aman. 3) Masukkan kayu manis dan adas lalu masak dengan api paling kecil sambil di asuk2 hingga mendidih dan mengental. 4) Simpan dalam botol atau toples. Saus buah prem siap digunakan. Selamat mencoba. Semoga bermanfaat. loading...
Plum Preserve is a deep plum solid fabric from Art Gallery Fabrics. Mix it with deep teals, light blues, or with the colors of fall foliage. Available in Fat Quarter and Half Yard cuts. Art Gallery Fabrics Recommended Fabric Care: Quilting Cotton - Machine wash warm. Use non-chlorine bleach. Tumble Dry medium. Use warm iron. *We do our best to make sure all photos are taken with the best representation of colors possible. However, colors may vary slightly from photos.
A complete guide for low carb fruit you can eat on keto. A printable keto friendly fruit list with carb content and easy keto fruit recipes you'll love!
A traditional Japanese pickled plum "Umeboshi" recipe with step by step photo instructions, information, tips not to fail and more
Plums dumplings: plums encased in a potato based dumpling dough, boiled and breaded.A dessert, an appetizer, or the main course? Up to you.
This Indian plum chutney is a delicious sweet and spicy chutney that goes well with a lot of dishes. In this chutney, the sweetness of ripe plums gets deliciously complimented by the warm flavorful Indian spices. It's a vegan and gluten-free recipe that gets ready in just 30 minutes.
A salty-sour-sweet condiment made from just three ingredients.
Making your own sweet and sour sauce couldn't be any easier! Plus it's free of junk ingredients and tastes MUCH better than store-bought!
This will be the absolute last plum based preserve I can make this year. It’s so late in the game that these plums have been waiting in the freezer pureed for the better part of a month. I defrosted them last night, now they are ready to go. Some will be made into fruit leather. The rest will fill up my few remaining jars with plum dipping sauce. This is a mild plum sauce. If you like plum sauce with a bit of a kick, add 1/2 teaspoon of red chili paste, or more, with the chili flakes. Recipe makes 5 jars of 250 ml plum dipping sauce. PLUM DIPPING SAUCE 5 cups plum puree [I estimate this to be about 1 kilo or a bit more than 2 lb of fresh plums.] 1/3 cup liquid honey 1 Tbsp fresh grated ginger 1 Tbsp wine vinegar 1/2 Tbsp fresh minced garlic a very small pinch of chili flakes 1/8 cup soy sauce Fruit Fresh • Pit and chop the plums. • Puree them in a blender or put them through the food processor • Place them in a large pot along with the honey, ginger, wine vinegar, garlic and the chili flakes. • Bring it to a boil, then reduce heat and simmer for 15 minutes. Be careful, this can scorch easily. Keep the temperature on low simmer and stir it often. • If you make it for immediate use or intend to keep it in the fridge for awhile, 15 minutes of cooking is sufficient besides the sauce can be thickened with a little cornstarch. If you intend to can the dipping sauce, keep simmering until the consistency of jam. You will know its ready, because the top will be shiny. The sauce will thicken as it cools, but keep in mind that you still have to add a 1/8 cup of soya sauce. • Once the sauce is the desired thickness, remove from heat and stir in the soy sauce. • Pack the hot plum sauce into hot sterilized jars and process the usual way.
This writer has a rich plum heritage, and a secret ingredient in her family's favourite sauce recipe. Words: Kristina Jensen In the Chronicles of Narnia, Digory states that the wonderland of talking beasts and heroic children is “...a rich place: as rich as plum cake.” Plum cake is ok. But give me fresh plums and that’s all I need. I can’t resist stopping on the side of the road to try the fruit from any plum trees I see, to find out if they fall into our family’s Best Plums in The World list. We spent five years travelling in
This thick, bold and smokey Szechuan sauce is the perfect Chinese condiment to use as a dipping sauce, in marinades or as a steak sauce!
plum dumplings remind me of childhood of last days of summer break and of an old lady named draga, that lived next door .. she was a rather grumpy lady (and you wouldn't expect that from her name cause 'draga' is serbian for dear or darling) always complaining about us kids being too loud always asking us to go play somewhere else but every once in a while a miracle would happen she would stop being grumpy for a while and then gather bunch of kids around the garden table and serve us plum dumplings and cherry juice .. in my family plum dumplings were never made so, over the years i forgot about them .. but this summer that changed i've stumbled upon a blog post about them and that post made me remember the childhood and my neighbor draga (that passed away last winter) and i knew i had to try making my version - for the breadcrumb coating: 60 gr (2 oz) butter 2 tablespoons oil (i used sunflower oil) 200 gr (7 oz) fine breadcrumbs 1 cup sugar .. for the potato dough: 700 gr (1,5 pounds) white potatoes (i used kennebec potatoes) teaspoon salt 2 egg yolks 30 gr (1 oz) butter 1 and a half cups of flour .. 20 plums, unstoned (choose firm small plums if the plums are too big, you'll end up with gigantic dumplings..) first make the breadcrumbs coating: put butter and oil in a frying pan, over a medium heat when melted, add breadcrumbs and brown them remove from heat, cool a little bit then add sugar and mix well set aside boil unpeeled potatoes until soft remove from the heat and place under running water until cool enough to handle peel them and mash them (using fork or hand potato masher) add salt, egg yolks and butter, mix, then add flour and quickly mix ingredients with your hands into a soft dough.. do not overwork the dough and try not adding more flour that would make the dumplings hard and chewy .. work fast, dough is supposed to be sticky so work on well floured working surface .. roll out the dough with rolling pin into a large rectangle cut into 20 squares and place a plum into each square then close the dough around the plum and form a ball, using your palms .. heat a big pot of water until water starts simmering put several dumplings in it, one at a time (i cook 6 or 7 in one round) they are going to sink and after few minutes of cooking, they rise and start floating simmer dumplings for 5 more minutes after that point .. remove from the water with slotted spoon put into breadcrumbs mix and roll until covered completely .. they are best eaten the same day they are made if i have leftovers (and that almost never happens) i store them at room temperature cause potato dough hardens when stored in fridge .. recipe is adopted from this fabulous blog and i advice you to go there and check out the plum dumplings post even if it's written in serbian cause there is bunch of pictures of every single step .. mokosha
“Somewhere, hidden amongst the thorny brambles is a little kingdom where everyone is very very small...”SEE BEN AND HOLLY ON STAGE FOR THE FIRST TIME!From the makers of Peppa Pig and the producers of the
A savory, sweet and nutty Japchae Recipe that marries chewy Korean glass noodles with stir-fried veggies. Ready in about 25 minutes.
Homemade plum frozen custard is like summer in a scoop ~ you won't find this fresh fruit flavor anywhere else!
This gluten-free plum cake is so quick and easy, it has become a family favorite that we keep making over and over again.
Who needs flowers when the foliage is this pretty? Here are some great plants with purple foliage that will add dimension and texture to your garden.
No deep frying is required to make this yummy chicken egg foo young recipe! Healthy, light and fluffy egg pancakes packed with veggies and topped with the tastiest gooey gravy.
Alex Fitch. Artist / Podcast Host / Lover of the mind and the universe. Alchemist.
It’s road trippin’ time! I just love a good road trip❤️❤️. My DH and I are going up to help my #1 son move to school. It’s what parents do, right? I love …
This is a light and refreshing recipe for Japanese Coleslaw that's also very quick and easy to make. Less than 5 minutes from start to finish!
Meet Japan's version of barbecue sauce! This is a deliciously sweet and smoky Japanese sauce made with just 4 ingredients, and ready in 5 minutes.
Two easy and delicious recipes for dumpling sauce. One is a Japanese version while the other one is a take on Chinese dumpling sauce.
This is a tender Chinese eggplant stir fry dressed in a spicy garlic sauce. Ready in 20 minutes from start to finish.
Tossed in a sweet and spicy honey sriracha sauce, these tofu cubes are delectable and ready in just 20 minutes!
