I said JAM

 A new Friday ritual around our passion for "grown you own produce" 

or at least local, in season and organic. 

Some photos  around what happened 

in our kitchen & little garden 

this week 

+ 

a recipe to share.

If you are inspired to do the same, 

please leave me a Love Note 

with a link back to your own *K*itchen *K*orner.

Wishing you a "bountiful" week-end!




We are officially "back" home after a lot of coming and going to see friends and family over the summer. 
And so this time there will be FEW words...

Last week we were up in Les Alps in Megeve and I was enjoying a lovely time "by myself" in one of my favorite place to relax and eat simple and yet really good food :: La Laiterie Gaiddon.

It is one of the best Cheese Shop (you have to try the "Fontainebleau") in town and the decor is cozy, stylish but still "simple".It provides completely organic and local farmers.


I had a lovely simple meal with a fantastic jam made by Isabella (whom it turned out I knew in person :: small world...)


So here you are!


 This jam recipe is so delicious with goat cheese.

ZUCCHINI, BELL PEPPER AND CARDAMON JAM

For  3 medium sized jars.

Use organic ingredients when possible.

Prep time :: 20 minutes

Maceration time : 2 hours

Cooking :: 30 to 40 minutes

Ingredients:

500 g (one pound) of zucchinis 

200g bell peppers 

1 lemon juice

600 g of sugar cane

4 g cardamon seeds

2 g agar agar

30 g pine nuts

Wash and cut bell pepper and zucchinis cut into small cubes. Add lemon juice, sugar and cardamon. Let it marinate for 2 hours room at temperature.

Put in a saucepan and cook it for 30 minutes. 

Try not to over cook. 

Mid-cooking time add pine nuts and agar agar.

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En francais c'est par ici !