Peel the pineapple
and cut the peel in squares (use the inside for another purpose like
pineapple custard,
or just eat it). Put the peel in glass pots, add 4 cups of water and
close the pots well, leaving some room on top. Let the mixture stand
a day and a night at room temperature, and sieve it. Dissolve the sugar
in 1/4 cup of boiling water and stir it in the pineapple liquid. Allow
it to cool down completely in the fridge and serve on ice, with rum
if you like (I do!).
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Sterilize a big glass
jar. Put 1 layer of tomatoes, followed by a bay leave, some salt, pepper,
garlic, chillies and oregano and repeat this until all tomatoes have
finished. Pour olive oil on top and make sure all tomatoes are covered.
Shake the pot a little to get rid of the air bubbles. Put in the fridge
and wait at least 1 week before consuming; you can keep it two months
in the fridge.
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