Homemade tomato ketchup

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I always make this tomato ketchup in summer, when tomatoes are of abundance – from our garden or from the shop.

Tomato ketchup tastes very good with grilled chicken or turkey. If the weather is bad, we would roast the chicken in the oven and tomato ketchup shouldn’t be missing.

As bring along to BBQ parties.




It is very fruity, slightly sour and sweet in taste. Can not be compared with the normal ketchup in the supermarket. Our children are crazy about it.

I use very ripe tomatoes, gelling agent 3:1, for example…


Like jam, homemade ketchup should be stored in a cool, dark room or cellar. Used jars should be kept in the refrigerator.




Homemade tomato ketchup
This homemade tomato ketchup goes with grilled chicken or turkey best.

  • 1 kg ripe tomatoes
  • 250 g onions
  • 1 apple
  • 300 g sugar
  • 1 Tbsp salt
  • 1,5 Tbsp red pepper powder
  • 1 tsp pepper freshly ground
  • 0,5 tsp cinnamon
  • 1 tsp coriander seeds
  • 2 bay leaves
  • 200 ml vinegar
  • 1/2 package gelling agent 3:1
  1. Cut the tomatoes into quarters and the apples into eight. Put to simmer for about 20 min.


  2. Dice the onions and add to the tomato puree. 

    Add 200g sugar, salt, red pepper powder, pepper, cinnamon, and vinegar. 

    Put the crushed coriander seeds and the bay leaves into a tea bag and put in the pot.

  3. Let simmer for 15 min stirring  occasionally.

  4. Mix sugar and gelling agent 3:1 together and mix well into the ketchup. 

    Simmer further 3 minutes.

  5. Remove the spice bag. 

    Rinse the jars with boiling water and pour in the hot tomato ketchup. 

    Closing the jars immediately tight = vacuum.


Strainers I use:


Best regards

Maggi & Family





Our Asian pan

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We don’t believe there’s a right or wrong way when it comes to cooking. It’s just a matter of taste. The ingredients should somehow fit.

Here is our typical Asian pan, the way we cook it. Really delicious!!!




The chinese vegetable Yu Choy, one of our preferred, which we get in litte chinese shop near our place.

Asian pan
Gericht: Main Course
  • 3-4 pieces chicken thighs
  • 10 g mu-err mushrooms
  • 1 bunch yu choy (chinese green)
  • 2 carrots
  • 1-2 onions
  • 250 g tofu
  • 2 tsp. garlic/ginger paste
  • mung bean sprouts
  • 1 tsp. black bean garlic sauce
  • rice wine for cooking
  • salt
  • pepper
  • coriander sprig
  • oil
  1. Debone chicken thighs, cut in equal pieces. Spice up with salt, pepper, red pepper powder and some oil.

  2. Soak mu-err mushrooms for around 15 minutes in hot water, drain and cut in thin slices.

  3. Cut yu choy stems in about 4 cm length, and leaves roughly.

  4. Cut carrots in sticks.

    Dice onions.

  5. Crush equal amount of ginger and garlic to paste. 

  6. Wash mung bean sprouts and drain.

  7. Chop coriander roughly.

Let's heat the wok now!! 🙂
  1. In turn slightly roast in a bit of oil: carrots, onions, mung bean sprouts, tofu and yu choy green(starting with stems, adding leaves after a few minutes).

    Spice up with salt and pepper each time. To onions and yu choy green add 2-3 tablespoons of cooking rice wine.

  2. Fry garlic/ginger paste, add marinaded chicken, stir mix well.

    Add black bean garlic sauce and mu-err mushrooms.

    Cover and let to cook for 10 minutes, stirring every now and then.

  3. Add a bit of cooking rice wine, stir well. 

    Add carrots, tofu, onions, yu choy, mung bean sprouts, stirring constantly. Salt to taste, spread coriander.

  4. Serve with rice. We use basmati rice.

Nice week all!!

Maggi and Family