Summer
Quench your thirst with summer fruits!
All summer fruits contain more than 80 % of water, and
consuming them regularly helps to rehydrate you. As high
summer temperatures are a source of dehydration and it
is therefore essential to consume water and also bre.
• Blackcurrants (7 g/100 g), raspberries (6.7 g/100 g) and
redcurrants (8 g/100 g) are very good sources of bre.
They serve to retain water and preserve the body during
high temperatures.
• Figs are a good source of vitamin B9 (0.07 mg/100 g),
and peaches are a good source of vitamin B3 (or PP,
1 mg/100 g). These B group vitamins also contribute
to hydration.
Average nutritional
composition of fruits,
per 100 g
Apricots Blueberries Peaches Plums
Energy value (Kcal):
Carbohydrate (g)
Protein (g)
Fat (g)
Water (g)
Fibre (g)
47
10
0,8
0,1
85
2,1
50
9,9
0,6
0,5
83
3
40
9
0,7
0,1
87
2
52
12
0,7
0,1
82,5
2,3
Minerals (mg)
Potassium, Phosphorous,
Calcium, Magnesium,
Sodium, Iron, Copper,
Zinc, Manganese, Fluoride
365 95 238 298
Vitamins (mg)
Vitamins C, B1, B2, B3,
B5, B6, B8, B9, E,
pro-vitamin A
10 23 9 7
Green gooseberry jam
Spiced red tomato chutney
1. Preparing the fruit
Top and tail the gooseberries, then wash
them and cut them in half. Add them to
the bowl and the water.
2. For the Quick Programme
P4
Programme the pre-cooking time
indicated above and press OK. When the
jam maker beeps, press OK button to
stop the beep. Remove the lid and crush
the gooseberries to a pulp with a potato
masher (suitable for use on non-stick) or
the back of a wooden spoon.
Add the granulated or jam sugar
(depending on the recipe) and press OK
again. The programmed time 7 minutes is
automatically displayed. Set the cooking
time as indicated above and press OK.
If using jam sugar, check the packet for
advice on the maximum boiling time.
3. Test for a set
When cooking is finished, test for a set
(see page 5 for details). Skim any scum
or add butter to disperse. Stir gently, then
pot and label (see page 5 for details).
Variation:
You can use red-skinned varieties of
gooseberries instead to make a red
colour gooseberry jam with a sweeter
flavour.
1. Preparing the ingredients
Chop the tomatoes with their skins on.
Deseed and finely chop the peppers.
Finely chop the onions. Alternatively,
they can be chopped in a food processor.
Crush the mustard seeds with a pestle
and mortar.
2. Cooking the ingredients
Add all the ingredients to the bowl. Cover
with the lid. Select Desserts programme
P5
and press OK, then select the cooking
time of 1¼ hours hour and press OK.
After cooking for 1 hour, regularly check
the consistency every 5 minutes to avoid
overcooking. The chutney should be
thick and pulpy with no excess liquid.
It is ready when a wooden spoon drawn
through the pan leaves a clear trail that
only very slowly fills with juice.
3. Filling the jars
Allow to cool a little, then ladle into
clean, warm jars. Cover with a lid and
label. Store in a cool, dry, dark place for
at least 4 weeks to mature. Use within
about 3 months.
Serve with
Burgers, sausages, cold meats and
cheese.
Variations:
• The amount of sugar can be adjusted
according to the sweetness of the
tomatoes and your personal taste.
• For a milder spice taste use smoked
sweet mild paprika.
• The paprika can be omitted for a non-
spicy tomato chutney.
Vital
P2
Quick
P4
using granulated sugar
Quick
P4
Vital programme
not recommended
as gooseberries taste
too tart and need
a lot of sugar
to sweeten them.
1 kg ripe green gooseberries
200 ml water
1 kg granulated sugar
a knob of butter (optional)
1 kg ripe gooseberries
200 ml water
1 kg jam sugar
a knob of butter (optional)
Pre-cooking time:
about 15 min
Pre-cooking time:
about 15 min
Cooking time:
about 7-12 min
Cooking time:
about 4-9 min
Yield: about 4 lb Yield: about 3¾ lb
Note: For gooseberry jam it is necessary to precook and soften the fruit before adding
the sugar. Therefore, we do not recommend using the Tradition programme, instead
use the Quick programme with granulated sugar.
Desserts
P5
1 kg ripe vine-ripened or home grown tomatoes*
2 red peppers, deseeded and finely chopped
2 onions, finely chopped
2 garlic cloves, crushed
1 level teaspoon black mustard seeds
225 g soft light brown sugar
75 g sultanas
½ level teaspoon ground cloves
2 level teaspoons smoked hot paprika
300 ml good quality red wine vinegar
* The tomatoes must be flavoursome for this recipe otherwise the chutney will lack flavour.
Cooking time: about 1 - 1¼ hours
Yield: about 2½ lb
15
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