Mislim da bi bilo krajnje bezobzirno da sam vas ostavila s receptom za palačinke, a bez recepta za pekmez. Što je palačinka bez pekmeza? Bilo bi bezobzirno i ne iskoristiti te divne ribizle iz vrta na barem sto načina. Pa evo jednog. Sirovi, da, sirovi pekmez!
što/
1 šalica crvenih ribizla
1/3 šalice datuljinog sirupa
3 jušne žlice chia sjemenki
kako/
Prelijte ribizle datuljinim sirupom i dobro ih izgnječite vilicom ili nekim drugim omiljenim alatom za gnječenje ribizala. Sameljite chia sjemenke u mlincu za kavu i umiješajte ih u kašu od ribizla. Ostavite sve skupa da odstoji 20-ak minuta kako bi se malo zgusnulo, a ako želite da se pošteno zgusne, ostavite nekoliko sati u hladnjaku. Čuvajte u hladnjaku (tjedan dana provjereno, za dalje ne garantiram, ali vjerojatno nećete ni trebati saznati).
[ENG]
red currant jam (raw)
It would probably be reckless of me to leave you with an amazing pancake recipe, but without a properly matching jam recipe. What is a pancake without a jam? Luckily, we have a garden full of red currants (luckily for us, but I'm sure you will find your red currants somewhere... If not, it can be made with some other juicy fruit). Here it is, a raw (yes, raw!) jam recipe.
what/
1 cup red currants
1/3 cup date syrup
3 tbsp chia seeds
how/
Pour the date syrup over the red currants and squash them with a fork or some other redcurrant-squashing tool. Grind the chia seeds in a coffee grinder and mix them well into the red currant squash. Let it sit for around 20 minutes to thicken a bit as the chia seeds absorb the liquid, or, if you want it to thicken properly, leave it in a fridge for a couple of hours. Keep the jam in the fridge (it can last for a week for sure, maybe even longer, but you will probably eat it before you get to find out).
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