Sorrel recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian
Starchy red lentils make a nice foil to the sorrel in this lovely soup.
Serves two.
25g butter
1 onion, peeled and chopped
1 stem celery, sliced
1 medium carrot, peeled and sliced
75g red lentils
500ml vegetable stock (or chicken stock, if you like)
75-100g sorrel, coarse stems removed, leaves roughly shredded
1 tbsp double cream, plus a little extra to serve
Sea salt and freshly ground black pepper
Melt half the butter in a saucepan over a low heat, add the onion, celery and carrot, cover and sweat gently, stirring from time to time, for about eight minutes, until the vegetables are slightly softened but not coloured.
Stir in the lentils and stock, bring up to a simmer and cook on medium heat for about 15 minutes, until both the vegetables and lentils are soft.
Ladle the soup into a blender along with the raw sorrel, the remaining butter and the cream. Blend until smooth, adding a splash more stock or water if you feel the soup is too thick.
Reheat gently, taste and adjust the seasoning as necessary, and serve in warmed bowls with an extra little swirl of cream on top.
Read the book and then get cooking. Food. Recipe.
Friday, 20 June 2014
Thursday, 19 June 2014
Strawberry jam - Mary Berry’s !
BBC - Food - Recipes : Strawberry jam
Learn how to get perfectly set strawberry jam by following Mary Berry’s simple instructions.
You’ll need to pop a couple of plates in the freezer beforehand.
Ingredients
1kg fresh strawberries, washed, hulled and dried
1 lemon, juice only
1kg jam sugar
Preparation method
If the strawberries are large, cut them in half.
Put the strawberries and lemon juice into a large pan.
Heat on low heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved.
Once the sugar has dissolved and the liquid is clear, boil steadily for about six minutes, or until at setting point.
To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger.
If the jam crinkles and separates without flooding back, setting point has been reached.
Set aside to cool for ten minutes.
Spoon into sterilised jars, label and seal with wax paper and a lid.
---------------------
- приготовь баночки - поставь их в духовку - включи ее на 100 градусов с банками внутри - как температура достигнет 100 - выключи - банки в печи - теплые
- взвесь ягоду
- залей соком одного лимона
- засыпь сахаром 1 к одному по весу и на медленном огне дай сахару раствориться встряхивая ягоду в посуде на медленном огне
- жди как выделится сок - медленно встряхивай - посуда лучше с широким дном, чтобы ягода в один слой, но с высокими бортами, что бы не выливалось когда закипит с сахаром
- после того как сахар растворился, дай прокипеть на полном огне - мах 6 минут
- блюдце в морозилку - каплю на холодное блюдце - не течет - варенье готово
- дать варенью остыть 10 минут
- банки из печки - разлить - закрыть крышками прокипевшими в воде.
You’ll need to pop a couple of plates in the freezer beforehand.
Ingredients
1kg fresh strawberries, washed, hulled and dried
1 lemon, juice only
1kg jam sugar
Preparation method
If the strawberries are large, cut them in half.
Put the strawberries and lemon juice into a large pan.
Heat on low heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved.
Once the sugar has dissolved and the liquid is clear, boil steadily for about six minutes, or until at setting point.
To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger.
If the jam crinkles and separates without flooding back, setting point has been reached.
Set aside to cool for ten minutes.
Spoon into sterilised jars, label and seal with wax paper and a lid.
---------------------
- приготовь баночки - поставь их в духовку - включи ее на 100 градусов с банками внутри - как температура достигнет 100 - выключи - банки в печи - теплые
- взвесь ягоду
- залей соком одного лимона
- засыпь сахаром 1 к одному по весу и на медленном огне дай сахару раствориться встряхивая ягоду в посуде на медленном огне
- жди как выделится сок - медленно встряхивай - посуда лучше с широким дном, чтобы ягода в один слой, но с высокими бортами, что бы не выливалось когда закипит с сахаром
- после того как сахар растворился, дай прокипеть на полном огне - мах 6 минут
- блюдце в морозилку - каплю на холодное блюдце - не течет - варенье готово
- дать варенью остыть 10 минут
- банки из печки - разлить - закрыть крышками прокипевшими в воде.
Vegetables and rice with chicken wings or chicken drumstick.
"It's a one-pot meal that requires some finger-licking at the table.
Start by sauteeing a pound or more of chicken wings that are cut into two sections (say ten "flats" and ten "drummettes") in a deep pot with a combination of vegetable oil and butter. Add in some dried oregano and/or thyme, or some spices that you like. When the wings are browned and have started cooking through, take them out of the pan and set them aside.
Next, cook a large onion, diced, and some chopped garlic in the same pan. When those are about done, toss in 10 or so fresh mushrooms, sliced. And when those are done, add two cups (half a liter) of uncooked rice into the pan and let it turn translucent and get coated with the oil and butter (of which you can add more as needed). Then add in some vegetables including green garden peas and a diced up red or green pepper — and some diced carrots or turnips or... salsifis... why not? — to taste.
Now pour four cups of water or — better — four cups (one liter) of chicken or vegetable broth into the pot and keep the heat on high. Add salt and pepper as needed. When the pot starts to boil, turn the heat down to low and put the chicken wings back in, letting them "float" on top of the rice. Cover the pot and let it simmer for 20 to 30 minutes.
As I said, the best way to eat the chicken wings is to pick them up with your fingers and suck the meat off the bones. You can use a knife and fork, or even a spoon, to eat the rice. Enjoy this at lunch or dinner with family and good friends."
Start by sauteeing a pound or more of chicken wings that are cut into two sections (say ten "flats" and ten "drummettes") in a deep pot with a combination of vegetable oil and butter. Add in some dried oregano and/or thyme, or some spices that you like. When the wings are browned and have started cooking through, take them out of the pan and set them aside.
Next, cook a large onion, diced, and some chopped garlic in the same pan. When those are about done, toss in 10 or so fresh mushrooms, sliced. And when those are done, add two cups (half a liter) of uncooked rice into the pan and let it turn translucent and get coated with the oil and butter (of which you can add more as needed). Then add in some vegetables including green garden peas and a diced up red or green pepper — and some diced carrots or turnips or... salsifis... why not? — to taste.
Now pour four cups of water or — better — four cups (one liter) of chicken or vegetable broth into the pot and keep the heat on high. Add salt and pepper as needed. When the pot starts to boil, turn the heat down to low and put the chicken wings back in, letting them "float" on top of the rice. Cover the pot and let it simmer for 20 to 30 minutes.
As I said, the best way to eat the chicken wings is to pick them up with your fingers and suck the meat off the bones. You can use a knife and fork, or even a spoon, to eat the rice. Enjoy this at lunch or dinner with family and good friends."
Empress rice pudding.
Empress rice pudding by Michel Roux Jr
Serves 10-12
120g round pudding rice
360ml milk
1 vanilla pod, split
50g caster sugar
For the crème anglaise
4 medium free-range egg yolks
100g caster sugar
375ml milk
3 gelatine leaves
250ml whipping cream, whipped
Vegetable oil, for greasing
For the fruit
250ml water
100g caster sugar
180g mixed dried fruit (apricots, prunes, cherries, to taste)
2 tbsp pistachio nuts
Kirsch, to taste
- In a small bowl allow dried fruit to soak in pistachio +Kirsch + sugar syrup while the rice pudding is cooking.
- In a small bowl, mix the chopped cherries and the kirsch together. Allow them to soak while the rice pudding is cooking.
- In a medium-size saucepan over low heat, bring the milk, sugar, and salt to nearly scalding temperature. The milk should not be allowed to simmer, but it will steam when stirred at the near-scalding point.
- Add the rice to the milk and continue cooking over low heat, stirring occasionally, for 20 to 22 minutes, until the rice is creamy and tender. Remove the rice pudding from the heat and stir in the cherries and their soaking liquid, along with the vanilla extract.
- Gently fold the whipped cream into the creme anglaise, and then fold the custard mixture into the rice pudding. Pour the rice mixture into a lightly buttered mold and allow the empress rice pudding to chill in the refrigerator for at least 6 hours.
- Heat the apricot jam over low heat until it has melted. Invert the chilled empress rice pudding onto a serving platter and brush the entire surface with the melted apricot jam.
Serves 10-12
120g round pudding rice
360ml milk
1 vanilla pod, split
50g caster sugar
For the crème anglaise
4 medium free-range egg yolks
100g caster sugar
375ml milk
3 gelatine leaves
250ml whipping cream, whipped
Vegetable oil, for greasing
For the fruit
250ml water
100g caster sugar
180g mixed dried fruit (apricots, prunes, cherries, to taste)
2 tbsp pistachio nuts
Kirsch, to taste
- In a small bowl allow dried fruit to soak in pistachio +Kirsch + sugar syrup while the rice pudding is cooking.
- In a small bowl, mix the chopped cherries and the kirsch together. Allow them to soak while the rice pudding is cooking.
- In a medium-size saucepan over low heat, bring the milk, sugar, and salt to nearly scalding temperature. The milk should not be allowed to simmer, but it will steam when stirred at the near-scalding point.
- Add the rice to the milk and continue cooking over low heat, stirring occasionally, for 20 to 22 minutes, until the rice is creamy and tender. Remove the rice pudding from the heat and stir in the cherries and their soaking liquid, along with the vanilla extract.
- Gently fold the whipped cream into the creme anglaise, and then fold the custard mixture into the rice pudding. Pour the rice mixture into a lightly buttered mold and allow the empress rice pudding to chill in the refrigerator for at least 6 hours.
- Heat the apricot jam over low heat until it has melted. Invert the chilled empress rice pudding onto a serving platter and brush the entire surface with the melted apricot jam.
How to cook perfect pea soup.
How to cook perfect pea soup | Life and style | The Guardian:
Serves 4
30g butter
4 spring onions, chopped
2 rashers of smoked streaky bacon, chopped
450g shelled peas (about 1.2kg of pods) plus 5 pods
750ml water (or vegetable stock if you're omitting the bacon)
Pinch of sugar, optional
Squeeze of lemon juice
Small bunch of mint, chopped and creme fraiche, to serve
1. Heat the butter over a medium heat in a large pan and add the spring onions and bacon.
Sweat until cooked, but not coloured.
2. Add the peas and pods if using and stir well, then pour in 750ml water.
Bring to the boil, then simmer until the peas are tender (about 10 minutes depending on size).
3. Remove the pods and puree the soup using a blender or hand blender then add the lemon juice and season to taste – you may also wish to add a pinch of sugar depending on the sweetness of your peas.
Add a little more water if you'd prefer a thinner soup.
4. Reheat if serving hot and serve garnished with chopped mint and a swirl of creme fraiche.
Is soup the best thing to do with a glut of peas, or do you have other bright ideas?
Or do you just prefer them served with a lick of butter and a sprig of mint?
And what other soups suit summer?
'via Blog this'
Serves 4
30g butter
4 spring onions, chopped
2 rashers of smoked streaky bacon, chopped
450g shelled peas (about 1.2kg of pods) plus 5 pods
750ml water (or vegetable stock if you're omitting the bacon)
Pinch of sugar, optional
Squeeze of lemon juice
Small bunch of mint, chopped and creme fraiche, to serve
1. Heat the butter over a medium heat in a large pan and add the spring onions and bacon.
Sweat until cooked, but not coloured.
2. Add the peas and pods if using and stir well, then pour in 750ml water.
Bring to the boil, then simmer until the peas are tender (about 10 minutes depending on size).
3. Remove the pods and puree the soup using a blender or hand blender then add the lemon juice and season to taste – you may also wish to add a pinch of sugar depending on the sweetness of your peas.
Add a little more water if you'd prefer a thinner soup.
4. Reheat if serving hot and serve garnished with chopped mint and a swirl of creme fraiche.
Is soup the best thing to do with a glut of peas, or do you have other bright ideas?
Or do you just prefer them served with a lick of butter and a sprig of mint?
And what other soups suit summer?
'via Blog this'
Strawberry Preserves. From Wlliams-Sonoma.
Strawberry Preserves | Williams-Sonoma:
'via Blog this'
"Look for small ripe berries, then preserve them whole for this delicious conserve.
Ingredients:
4 cups small ripe strawberries, about 1 lb. - 453gram, washed and hulled
Peel (with white pith) of 1/2 lemon
3/4 cup superfine sugar
Directions:
Put the strawberries and lemon peel in a wide heavy pot.
Using a rubber spatula, fold in the superfine sugar.
Let stand at room temperature, stirring occasionally with the spatula, for 2 hours. (The berries will release their juices and the sugar will dissolve.)
Set the pot over medium heat and bring the strawberry mixture to a gentle boil.
Cook, stirring gently a few times, until the berries are just tender, about 3 minutes.
Remove the pot from the heat.
Using a slotted spoon, transfer the berries to a hot sterilized pint canning jar.
Return the pot with the berry juices and lemon peel to medium-high heat and boil until the syrup thickens, 1 to 2 minutes.
Remove the pot from the heat and let the syrup settle.
Using a mesh skimmer, skim off any foam.
Discard the lemon peel.
Pour the hot syrup into the jar over the strawberries.
Using a paper towel dipped in hot water, wipe the rim clean, then screw on the lid.
Let cool.
Refrigerate the preserves for up to 3 months.
Makes 1 pint - 1 Pint [UK] = 2.40189 Cups = 568 gr [water]
Recipe by Canal House Cooking"
-----------
“Этот рецепт если вы хотели бы сохранить ягоды целиком.
Состав:
- 4 чашки небольших спелых ягод клубники, около 1 фунта (410 грамм), промывают и удаляют зеленые листья -чашечки
- Кожуру (с белой сердцевиной) 1/2 лимона - половины лимона.
- 3/4 стакана сахара (superfine) - Ультрамелкий сахар близкий к пудре.
Как:
Положите клубнику и лимонную цедру в широкий таз.
Используя резиновую лопаточку, аккуратно смешать с сахаром.
Дайте постоять при комнатной температуре, периодически помешивая шпателем, в течение 2 часов. (Ягоды дадут соки и сахар растворится.)
Установите таз на средний огонь и довести смесь к закипанию.
Кипятить, слегка помешивая несколько раз, пока ягоды не станут мягкими, но целыми, около 3 минут.
Снимите кастрюлю с огня.
Шумовкой, переложить ягоды в горячие стерилизованные банки.
Верните кастрюлю с ягодным соком и лимонной цедрой на средний огонь и варить, пока сироп не загустеет, от 1 до 2 минут.
Снимите кастрюлю с огня и дайте сиропу отстояться.
Снять пену.
Вынуть цедру лимона.
Залейте горячим сиропом клубнику в банках.
Использование бумажное полотенце, смоченной в горячей воде, вытрите обод - он должен быть чистым, закрыть крышками.
Дайте остыть.
В холодильнике хранить до 3 месяцев.
Ingredients:
4 cups small ripe strawberries, about 1 lb. - 453gram, washed and hulled
Peel (with white pith) of 1/2 lemon
3/4 cup superfine sugar
Directions:
Put the strawberries and lemon peel in a wide heavy pot.
Using a rubber spatula, fold in the superfine sugar.
Let stand at room temperature, stirring occasionally with the spatula, for 2 hours. (The berries will release their juices and the sugar will dissolve.)
Set the pot over medium heat and bring the strawberry mixture to a gentle boil.
Cook, stirring gently a few times, until the berries are just tender, about 3 minutes.
Remove the pot from the heat.
Using a slotted spoon, transfer the berries to a hot sterilized pint canning jar.
Return the pot with the berry juices and lemon peel to medium-high heat and boil until the syrup thickens, 1 to 2 minutes.
Remove the pot from the heat and let the syrup settle.
Using a mesh skimmer, skim off any foam.
Discard the lemon peel.
Pour the hot syrup into the jar over the strawberries.
Using a paper towel dipped in hot water, wipe the rim clean, then screw on the lid.
Let cool.
Refrigerate the preserves for up to 3 months.
Makes 1 pint - 1 Pint [UK] = 2.40189 Cups = 568 gr [water]
Recipe by Canal House Cooking"
-----------
“Этот рецепт если вы хотели бы сохранить ягоды целиком.
Состав:
- 4 чашки небольших спелых ягод клубники, около 1 фунта (410 грамм), промывают и удаляют зеленые листья -чашечки
- Кожуру (с белой сердцевиной) 1/2 лимона - половины лимона.
- 3/4 стакана сахара (superfine) - Ультрамелкий сахар близкий к пудре.
Как:
Положите клубнику и лимонную цедру в широкий таз.
Используя резиновую лопаточку, аккуратно смешать с сахаром.
Дайте постоять при комнатной температуре, периодически помешивая шпателем, в течение 2 часов. (Ягоды дадут соки и сахар растворится.)
Установите таз на средний огонь и довести смесь к закипанию.
Кипятить, слегка помешивая несколько раз, пока ягоды не станут мягкими, но целыми, около 3 минут.
Снимите кастрюлю с огня.
Шумовкой, переложить ягоды в горячие стерилизованные банки.
Верните кастрюлю с ягодным соком и лимонной цедрой на средний огонь и варить, пока сироп не загустеет, от 1 до 2 минут.
Снимите кастрюлю с огня и дайте сиропу отстояться.
Снять пену.
Вынуть цедру лимона.
Залейте горячим сиропом клубнику в банках.
Использование бумажное полотенце, смоченной в горячей воде, вытрите обод - он должен быть чистым, закрыть крышками.
Дайте остыть.
В холодильнике хранить до 3 месяцев.
'via Blog this'
Marmalade.
Marmalade Matters | Pam Corbin:
Makes approximately 6 x 450g jars
1kg Seville oranges
1 sweet orange (optional)
100 ml lemon juice
150- 200g sharp cooking apples, peeled and finely grated
2 kg Demerara sugar - for a lighter marmalade use a mix of Demerara and granulated sugar, for a darker, richer marmalade replace with 100g of Demerara with Muscovado sugar.
Scrub fruit and place in large heavy based pan with 2 litres of water.
Place a plate on top of them to keep them immersed.
Cover, bring to the boil, then simmer for approximately 2 hours until the orange skins are very tender and you can piece the skins easily with a fork.
Set aside to cool.
Place a nylon sieve over a bowl.
Break the softened oranges in half and scoop out the pips and pith and put in the sieve.
Using the back of a spoon rub to extract the juice from the pips and pith.
Add this to the cooking water (you should have approximately 1.8 litres).
Make up with water if less.
Cut the peel and flesh into shreds as you prefer (thin, medium or thick) and return to the measured cooking liquid with the sieved juice.
Add the lemon juice and the apple and bring to boiling point.
Reduce the heat a little, add the sugar (no need to warm) and stir until completely dissolved.
Bring to a rolling boil and boil rapidly (15-20 mins) until setting point is reached.
Remove from heat, allow to rest for 5 minutes before potting up and sealing in sterile jam jars.
- Seville Orange Marmalade - David Lebovitz: "Sometimes I bury a piece of vanilla bean in each jar. (Which is a great way to recycle previously-used or dried-out vanilla beans.)"
- 11 Steps to making Amazing Marmalades - The Good Soup:
- How to Slice Citrus Fruit for Marmalade - Hitchhiking to Heaven
'via Blog this'
Makes approximately 6 x 450g jars
1kg Seville oranges
1 sweet orange (optional)
100 ml lemon juice
150- 200g sharp cooking apples, peeled and finely grated
2 kg Demerara sugar - for a lighter marmalade use a mix of Demerara and granulated sugar, for a darker, richer marmalade replace with 100g of Demerara with Muscovado sugar.
Scrub fruit and place in large heavy based pan with 2 litres of water.
Place a plate on top of them to keep them immersed.
Cover, bring to the boil, then simmer for approximately 2 hours until the orange skins are very tender and you can piece the skins easily with a fork.
Set aside to cool.
Place a nylon sieve over a bowl.
Break the softened oranges in half and scoop out the pips and pith and put in the sieve.
Using the back of a spoon rub to extract the juice from the pips and pith.
Add this to the cooking water (you should have approximately 1.8 litres).
Make up with water if less.
Cut the peel and flesh into shreds as you prefer (thin, medium or thick) and return to the measured cooking liquid with the sieved juice.
Add the lemon juice and the apple and bring to boiling point.
Reduce the heat a little, add the sugar (no need to warm) and stir until completely dissolved.
Bring to a rolling boil and boil rapidly (15-20 mins) until setting point is reached.
Remove from heat, allow to rest for 5 minutes before potting up and sealing in sterile jam jars.
- Seville Orange Marmalade - David Lebovitz: "Sometimes I bury a piece of vanilla bean in each jar. (Which is a great way to recycle previously-used or dried-out vanilla beans.)"
- 11 Steps to making Amazing Marmalades - The Good Soup:
- How to Slice Citrus Fruit for Marmalade - Hitchhiking to Heaven
'via Blog this'
Raspberry fridge jam.
Ingredients:
1.5kg raspberries
750g jam sugar (with pectin)
Makes 6 x 340g jars
This is a great way to enjoy autumn raspberries during the winter months.
Pam teaches preserve-making at Hugh Fearnley-Whittingstall’s River Cottage and this is one of Hugh’s personal recipes.
He claims the secret of success is to pick the raspberries on a hot, dry day, aiming for a good mixture of ripe and almost-ripe fruit, then to make the jam immediately to capture the full flavour of the berries.
The light boiling and lower-than-normal quantity of sugar produce a loose, soft-set jam with a fresh, tangy flavour.
Low-sugar jams of this type are often called fridge jams. In fact, as long as it is capped when still above 90°C, this preserve will keep well in the store cupboard. However, once it is opened, you must keep it in the fridge (hence the name). It won’t last long after opening – maybe two or three weeks – but as it tastes so very, very good, this is unlikely to be a problem.
This light, soft jam is fantastic in cakes or sherry trifles or stirred into creamy rice puddings. Best of all, layer it with toasted oatmeal, cream, Drambuie and honey for a take on the traditional Scottish pudding, cranachan.
1. Pick over the raspberries carefully and discard any leaves or stalks. Put half the fruit into a preserving pan and use a potato masher to roughly crush it.
2. Add the remaining fruit and sugar. Stir over a low heat to dissolve the sugar. Bring to a rolling boil then boil for 4-5 mins. (If you prefer a firmer jam, then continue boiling at this stage for a further 2–3 mins).
3. Remove from the heat, stirring to disperse any scum. It is important to pour and cap this low-sugar jam quickly, but you must allow it to cool just a little first (give it 5–6 mins) to prevent all those little raspberry pips rushing to the top of the jar.
1.5kg raspberries
750g jam sugar (with pectin)
Makes 6 x 340g jars
This is a great way to enjoy autumn raspberries during the winter months.
Pam teaches preserve-making at Hugh Fearnley-Whittingstall’s River Cottage and this is one of Hugh’s personal recipes.
He claims the secret of success is to pick the raspberries on a hot, dry day, aiming for a good mixture of ripe and almost-ripe fruit, then to make the jam immediately to capture the full flavour of the berries.
The light boiling and lower-than-normal quantity of sugar produce a loose, soft-set jam with a fresh, tangy flavour.
Low-sugar jams of this type are often called fridge jams. In fact, as long as it is capped when still above 90°C, this preserve will keep well in the store cupboard. However, once it is opened, you must keep it in the fridge (hence the name). It won’t last long after opening – maybe two or three weeks – but as it tastes so very, very good, this is unlikely to be a problem.
This light, soft jam is fantastic in cakes or sherry trifles or stirred into creamy rice puddings. Best of all, layer it with toasted oatmeal, cream, Drambuie and honey for a take on the traditional Scottish pudding, cranachan.
1. Pick over the raspberries carefully and discard any leaves or stalks. Put half the fruit into a preserving pan and use a potato masher to roughly crush it.
2. Add the remaining fruit and sugar. Stir over a low heat to dissolve the sugar. Bring to a rolling boil then boil for 4-5 mins. (If you prefer a firmer jam, then continue boiling at this stage for a further 2–3 mins).
3. Remove from the heat, stirring to disperse any scum. It is important to pour and cap this low-sugar jam quickly, but you must allow it to cool just a little first (give it 5–6 mins) to prevent all those little raspberry pips rushing to the top of the jar.
Tuesday, 17 June 2014
Raspberry scones.
Juicy raspberries baked into scones take this teatime treat to a whole new level. Throw in a handful of dark chocolate chunks for something even more indulgent.
makes 9
350g plain flour
80g butter
80g caster sugar
2 tsp baking powder
¼ tsp salt
150g raspberries
180ml milk
1 egg, yolk only
1 tbsp caster sugar
To serve
Cornish clotted cream
fresh raspberries, washed
Heat oven to 200°C/180°C fan/Gas 6.
Put the flour and butter in a bowl and rub the butter in until mixture resembles fine breadcrumbs.
Stir in the sugar, baking powder and salt, and add the raspberries.
Beat the milk and egg yolk together and add to the flour mixture, mixing very gently to a soft dough without crushing the raspberries too much.
Turn mixture out on to a lightly floured board, shape into a square and pat out to 3cm thick.
Cut into 9 squares and place on a non-stick baking tray. Sprinkle with sugar.
Bake for 10–15 minutes until well risen and golden brown. Serve warm with clotted cream and a few fresh raspberries.
Per scone (without cream and extra raspberries):
calories 264 (13%),
sugar 11.3g (13%),
fat 8g (11%),
saturates 4.8g (24%),
salt 0.5g (8.3%) of your guideline daily amount
makes 9
350g plain flour
80g butter
80g caster sugar
2 tsp baking powder
¼ tsp salt
150g raspberries
180ml milk
1 egg, yolk only
1 tbsp caster sugar
To serve
Cornish clotted cream
fresh raspberries, washed
Heat oven to 200°C/180°C fan/Gas 6.
Put the flour and butter in a bowl and rub the butter in until mixture resembles fine breadcrumbs.
Stir in the sugar, baking powder and salt, and add the raspberries.
Beat the milk and egg yolk together and add to the flour mixture, mixing very gently to a soft dough without crushing the raspberries too much.
Turn mixture out on to a lightly floured board, shape into a square and pat out to 3cm thick.
Cut into 9 squares and place on a non-stick baking tray. Sprinkle with sugar.
Bake for 10–15 minutes until well risen and golden brown. Serve warm with clotted cream and a few fresh raspberries.
Per scone (without cream and extra raspberries):
calories 264 (13%),
sugar 11.3g (13%),
fat 8g (11%),
saturates 4.8g (24%),
salt 0.5g (8.3%) of your guideline daily amount
Thursday, 12 June 2014
Lemon Carbonara Spaghetti.
Lemon Carbonara Spaghetti - Kalofagas - Greek Food & Beyond - Kalofagas - Greek Food & Beyond:
Lemon Carbonara Spaghetti (for 2)
1/4 cup olive oil
1/2 onion, diced
3 cloves of garlic, smashed
2-3 Tbsp. dry white wine
juice of 1/2 lemon (add more at end if you like it more tart)
zest of 1 whole lemon
2 egg yolks
1/4 cup cream
1/2 cup grated Kefalotyri or Romano cheese
lots of cracked black pepper
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh parsley
approx 200 grams of dry spaghetti (or other thin pasta)
reserved pasta water
salt to taste
. Bring a large pot of water to a boil. Add a good amount of salt upon boiling and add your linguine. Cook as per package’s directions.
. In a skillet over medium heat, add your olive oil and onions and garlic, wine and sweat on medium to low heat for about 5 minutes or until soft and translucent. Add your lemon juice and set aside.
. In a bowl, whisk your eggs, cream, black pepper and grated cheese and set aside.
. When your pasta is done, reserve some pasta water then drain and now add the linguine into the skillet along with the egg/cream mixture, lemon zest and some pasta water.
. Toss the egg/cream mixture until the residual heat of the pasta has turned the mixture into a creamy sauce. Taste and adjust for seasoning and add the chives and parsley before giving one final toss.
'via Blog this'
Lemon Carbonara Spaghetti (for 2)
1/4 cup olive oil
1/2 onion, diced
3 cloves of garlic, smashed
2-3 Tbsp. dry white wine
juice of 1/2 lemon (add more at end if you like it more tart)
zest of 1 whole lemon
2 egg yolks
1/4 cup cream
1/2 cup grated Kefalotyri or Romano cheese
lots of cracked black pepper
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh parsley
approx 200 grams of dry spaghetti (or other thin pasta)
reserved pasta water
salt to taste
. Bring a large pot of water to a boil. Add a good amount of salt upon boiling and add your linguine. Cook as per package’s directions.
. In a skillet over medium heat, add your olive oil and onions and garlic, wine and sweat on medium to low heat for about 5 minutes or until soft and translucent. Add your lemon juice and set aside.
. In a bowl, whisk your eggs, cream, black pepper and grated cheese and set aside.
. When your pasta is done, reserve some pasta water then drain and now add the linguine into the skillet along with the egg/cream mixture, lemon zest and some pasta water.
. Toss the egg/cream mixture until the residual heat of the pasta has turned the mixture into a creamy sauce. Taste and adjust for seasoning and add the chives and parsley before giving one final toss.
'via Blog this'
Wednesday, 11 June 2014
Rhubarb as a zesty alternative to apple.
Nigel Slater uses rhubarb as a zesty alternative to apple | Life and style | The Observer:
Rhubarb cinnamon polenta cake
Rhubarb cinnamon polenta cake
You need the coarse polenta meal for this. It is fragile when warm, so neat cooks will want to serve it cool, together with the reserved juices from the cooked rhubarb. Serves 8.
For the filling:
500g rhubarb
50g golden caster sugar
4 tbsp water
For the crust:
125g coarse polenta
200g plain flour
1 tsp baking powder
a pinch of ground cinnamon
150g golden caster sugar
grated zest of a small orange
150g butter
1 large egg
2-4 tbsp milk
1 tbsp demerara sugar
You will need a 20cm loose-bottomed cake tin, preferably spring-form, lightly oiled or buttered. Set the oven at 180C/gas mark 4. Put in a baking sheet to get hot. Trim the rhubarb, cut each stem into three or four pieces and put them in a baking dish. Scatter over the sugar and water, and bake for 30-40 minutes until the rhubarb is soft but still retains its shape. Remove the fruit from the dish and put them in a colander to drain. Reserve the juice to serve with the cake.
Put the polenta, flour, baking powder, cinnamon and caster sugar in the bowl of a food processor. Add the grated zest and the butter, cut into smallish pieces, then blitz for a few seconds till you have something that resembles breadcrumbs. I sometimes prefer to do this by hand, rubbing the butter into the polenta with my fingertips as if making pastry. Break the egg into a small bowl and mix with the milk, then blend into the crumble mix, either with the food processor or by hand. Take care not to over-mix: stop as soon as the ingredients and liquid have come together to form a soft, slightly stickydough. If it isn't sticky, add a little more liquid.
Press about two-thirds of the mixture into the cake tin, pushing it a couple of centimetres up the sides with a floured spoon. Place the drained rhubarb on top, leaving a small rim around the edge uncovered. Crumble lumps of the remaining polenta mixture over the fruit with your fingertips, and don't worry if the rhubarb isn't all covered. Scatter over the demerara sugar. Bake on the hot baking sheet for 45-50 minutes, then cool a little before attempting to remove from the tin. Serve in slices with the reserved rhubarb juice.
For the filling:
500g rhubarb
50g golden caster sugar
4 tbsp water
For the crust:
125g coarse polenta
200g plain flour
1 tsp baking powder
a pinch of ground cinnamon
150g golden caster sugar
grated zest of a small orange
150g butter
1 large egg
2-4 tbsp milk
1 tbsp demerara sugar
You will need a 20cm loose-bottomed cake tin, preferably spring-form, lightly oiled or buttered. Set the oven at 180C/gas mark 4. Put in a baking sheet to get hot. Trim the rhubarb, cut each stem into three or four pieces and put them in a baking dish. Scatter over the sugar and water, and bake for 30-40 minutes until the rhubarb is soft but still retains its shape. Remove the fruit from the dish and put them in a colander to drain. Reserve the juice to serve with the cake.
Put the polenta, flour, baking powder, cinnamon and caster sugar in the bowl of a food processor. Add the grated zest and the butter, cut into smallish pieces, then blitz for a few seconds till you have something that resembles breadcrumbs. I sometimes prefer to do this by hand, rubbing the butter into the polenta with my fingertips as if making pastry. Break the egg into a small bowl and mix with the milk, then blend into the crumble mix, either with the food processor or by hand. Take care not to over-mix: stop as soon as the ingredients and liquid have come together to form a soft, slightly stickydough. If it isn't sticky, add a little more liquid.
Press about two-thirds of the mixture into the cake tin, pushing it a couple of centimetres up the sides with a floured spoon. Place the drained rhubarb on top, leaving a small rim around the edge uncovered. Crumble lumps of the remaining polenta mixture over the fruit with your fingertips, and don't worry if the rhubarb isn't all covered. Scatter over the demerara sugar. Bake on the hot baking sheet for 45-50 minutes, then cool a little before attempting to remove from the tin. Serve in slices with the reserved rhubarb juice.
Свиные ребрышки.
По ребрам!:
ЗДЕСЬ - авторский рецепт с пошаговыми фотографиями.
Дополнения автора:
Гастрик:
Карамель из 3 ст.л. сахара и 1 ст.л. воды + 3 ст.л. уксуса (скажем самый доступный из подходящих -- яблочный)
250мл бульона (для глазировки можно опустить, но с ним лучше)
300мл яблочного сока или 150мл гладкого яблочного пюре
60г сливочного масла
+ алкоголь для фламбирования, в идеале кальвадос
+ лук, в идеале шалот
+ белое вино для выпаривания, в идеале яблочное
+ специи, например розовый перец и розмарин
+ соль, например копченая
Или можно сделать вариации "фруктовых кетчупов", где вместо томатов использованы пюре из увлажненного вяленого инжира, или карамелизованного лука, и так далее :)
Есть вообще совершенно гениальная глазировка, убойная! И простая как три копейки. Я ее опробовала на день благодарения: Фазан в бурбонной карамели
100мл бурбона
20мл скотча с торфяным ароматом
120млл коричневого сахара
85г сливочного масла
Смешиваем в сотейнике все для бурбонной карамели и разогреваем помешивая до полного растворения сахара и таяния масла. Эмульгируем масло венчиком в горячем сиропе и оставляем на крошечном огне или в водяной бане.
Еще одна глазировка, практически чистый гастрик: мед с бальзамическим уксусом и водой. То есть берут мед:бальзамик:воду в пропорциях 2:1:1. Варят сироп, дают чуть остыть, в него немного сливочного масла вмешивают и получается очень забавная штука и как соус, и как глазировка.
гриль — это прямой сухой жар снизу, а бройль/саламандра — это прямой сухой жар сверху. В американских духовках домашних верхний нагревательный элемент в духовке называется бройль, а в проф — саламандра.
Дополнения автора:
Гастрик:
Карамель из 3 ст.л. сахара и 1 ст.л. воды + 3 ст.л. уксуса (скажем самый доступный из подходящих -- яблочный)
250мл бульона (для глазировки можно опустить, но с ним лучше)
300мл яблочного сока или 150мл гладкого яблочного пюре
60г сливочного масла
+ алкоголь для фламбирования, в идеале кальвадос
+ лук, в идеале шалот
+ белое вино для выпаривания, в идеале яблочное
+ специи, например розовый перец и розмарин
+ соль, например копченая
Или можно сделать вариации "фруктовых кетчупов", где вместо томатов использованы пюре из увлажненного вяленого инжира, или карамелизованного лука, и так далее :)
Есть вообще совершенно гениальная глазировка, убойная! И простая как три копейки. Я ее опробовала на день благодарения: Фазан в бурбонной карамели
100мл бурбона
20мл скотча с торфяным ароматом
120млл коричневого сахара
85г сливочного масла
Смешиваем в сотейнике все для бурбонной карамели и разогреваем помешивая до полного растворения сахара и таяния масла. Эмульгируем масло венчиком в горячем сиропе и оставляем на крошечном огне или в водяной бане.
Еще одна глазировка, практически чистый гастрик: мед с бальзамическим уксусом и водой. То есть берут мед:бальзамик:воду в пропорциях 2:1:1. Варят сироп, дают чуть остыть, в него немного сливочного масла вмешивают и получается очень забавная штука и как соус, и как глазировка.
гриль — это прямой сухой жар снизу, а бройль/саламандра — это прямой сухой жар сверху. В американских духовках домашних верхний нагревательный элемент в духовке называется бройль, а в проф — саламандра.
Wednesday, 4 June 2014
How to make jam.
How to make jam | Life and style | theguardian.com:
Pectin
Pectin is a jelling substance that occurs naturally in many fruits. It is most concentrated in pips, cores and skin. The cell walls of under-ripe fruit contain pectose, an insoluble substance that changes into soluble pectin as the fruit ripens. Slightly under-ripe fruits are best for jellies and jams.
Some fruits are high in pectin, while others have very little. One can compensate for those by mixing low and high pectin fruits such as blackberry and apple.
High-pectin fruits
Crab apples, blackcurrants, gooseberries, plums, redcurrants, cooking apples, cranberries, damsons, quince, oranges, lemons and many plums.
Fruits with quite high pectin Raspberries, loganberries, boysenberries, tayberries and apricots.
Low-pectin fruits
Blackberries, blueberries, strawberries, rhubarb, elderberries, peaches, sweet cherries, dessert apples, pears, figs and marrow.
Do I need a preserving pan?
Great if you have one, but not essential. Alternatively, choose a low-sided, wide stainless-steel saucepan so that the jam cooks quickly. Avoid aluminium because the acid in the fruit will react with it and give a slightly tinny taste.
Should I use jam sugar?
Jam sugar contains added pectin. I don't use it because I don't like the solid texture of the jam that it makes. The only exception I might make is for strawberry jam, which is difficult to set. However, we usually use some redcurrant juice or lemon juice to bring up the acidity, but you could use a small proportion of jam sugar if you like. The end result may be more like bought jam than handmade jam, though. I use ordinary granulated sugar rather than caster sugar for jam making.
How to heat the sugar
Heat the sugar in a stainless-steel bowl in a moderate oven for about 15 minutes. It should feel hot to the touch. Be careful not to leave it in too long or the sugar will begin to melt around the edges of the bowl and will eventually caramelize.
Why heat the sugar?
The faster jam is made, the fresher and more delicious it tastes. If you add cold sugar to jam, it will take longer to return to the boil and will taste less fresh.
When do I add sugar?
Citrus fruit peel, blackcurrants, and gooseberries must be thoroughly softened before sugar is added, as sugar has a hardening on the fruit. If you add the sugar too early, no amount of boiling will soften the rind or skins. You can vary the amount of sugar you use to taste. For example, if the fruit is very sweet, use less sugar.
Should I skim the jam?
Don't skim the jam constantly while it's being cooked. Just skim it at the end, to reduce wastage. An old-fashioned tip that was passed onto me by my next-door neighbour Peggy Walsh is that if there's a bit of scum left after skimming, then drop a tiny lump of butter (about the size of a fingernail) into the jam. It will dissolve the remainder of the scum.
How do I know the jam has reached setting point?
If you want to take the guesswork out of it, buy a jam thermometer (quite an expensive piece of kit); when the thermometer hits 105ºC (220ºF), the jam is set. But we rarely use a sugar thermometer, because I want students to be able to judge when jam is set without any fancy equipment.
Another way to tell when your jam will set is to put a plate in the fridge to chill. When the jam looks as though it's almost set, take a teaspoonful and put it onto the cold plate. Push the outer edge of the jam puddle into the centre with your index finger. If the jam wrinkles even a little, it will set.
Covering jam jars
When the jam has reached setting point, pour it into sterilised jars and cover immediately. One can still buy packets of jam covers in most shops and supermarkets. These are made up of three elements, a silicone disc of paper, a large round of cellophane and a rubber band. Cover each jar with a silicone disc (slippy side down onto the surface of the jam). Wet one side of the cellophane round, then stretch it over the jar, and secure with a rubber band. If the cellophane disc is not moistened, it will not become taut when the jam gets cold.
Alternatively, use screw-top lids, which should be sterilised in boiling water and dried before use. Later the jars can be covered with doilies, rounds of material or coloured paper. These covers can be added secured with plain or coloured rubber bands, narrow florists ribbon tied into bows or ordinary ribbon with perhaps little dried flowers or herbs.
What can go wrong?
1. Mould on the top
If mould starts to grow on top of jam, I just spoon it off, give it to the hens and continue to eat the rest. Keep the jam in the fridge from then on and use it as soon as possible. When we were little, Mummy would just tell us to stir in the mould and eat it because it was penicillin and good for us – I'm not sure about that but I am alive to tell the tale! Having said that, eating mouldy shop-bought jam is a different matter and certainly not advisable. If you remove jam to a separate dish to serve it in, do not add it back to the main pot afterwards or it will go boozy. Mould grows on top of jam when:
(a) jars are not properly sterilised
(b) the fruit was picked while wet
2. Crystallisation
Sugar crystals appear on top and sometimes through the jam. The jam is safe to eat but will taste very sweet and gritty. Crystallisation is caused when:
(a) too much sugar is added
(b) the sugar is not properly dissolved
(c) the jam is over- or under-boiled
3. Fermentation
When fermentation occurs, the jam will start to bubble and can smell gassy when the lid is removed. Jam that has fermented should not be eaten. Fermentation can occur when:
(a) the jam is undercooked
(b) the fruit was wet when harvested
(c) the jars were not properly cleaned and sterilised
Storing jam
Normally, there is no need to store jams in a fridge. They should be stored in a cool, dry, airy place.
Recipes
- Redcurrant juice
This juice can be frozen for use another time if necessary. Use it to bring up the acidity and pectin level when making jam.
To obtain 450ml (¾ pint) of juice, put 450g (1lb) of redcurrants (they can be fresh or frozen) into a stainless-steel saucepan with 175ml (6fl oz) of water. Bring to the boil and simmer for about 20 minutes. Strain through a fine sieve.
- Raspberry, boysenberry, tayberry or loganberry jam
If you've never made jam before, this is a good place to start. Raspberry jam is the easiest and quickest of all jams to make, and one of the most delicious. Loganberries, boysenberries or tayberries may be used in this recipe, too. Because it uses equal amounts of sugar and fruit, you don't necessarily need as much as the recipe calls for. Sometimes when I'm trying to take the mystery out of jam-making for students, I put some scones into the oven, then make jam, and by the time the scones are out of the oven, the jam is made. It's that easy!
Makes 3 450g (1lb) pots.
900g (2lb) fresh or frozen berries
900g (2lb) white sugar, warmed
(use 110g/4oz less if the fruit is very sweet)
Wash, dry and sterilise the jars in the oven for 15 minutes. Put the berries into a wide, stainless-steel saucepan. Mash them a little and cook for 3–4 minutes over a medium heat until the juice begins to run, then add the warmed sugar and stir over a gentle heat until the sugar is fully dissolved.
Increase the heat, bring to the boil and cook steadily for about 5 minutes, stirring frequently (frozen berries will take 6 minutes).
Test for a set by putting about a teaspoon of jam on a cold plate and leaving it for a few minutes in a cool place. Press the jam with your index finger. If it wrinkles even slightly, it is set. Remove from the heat immediately. Skim and pour into sterilised jam jars. Cover immediately.
Keep the jam in a cool place or put on a shelf in your kitchen so you can feel great every time you look at it!
Anyway, it will be so delicious it won't last long!
'via Blog this'
Pectin
Pectin is a jelling substance that occurs naturally in many fruits. It is most concentrated in pips, cores and skin. The cell walls of under-ripe fruit contain pectose, an insoluble substance that changes into soluble pectin as the fruit ripens. Slightly under-ripe fruits are best for jellies and jams.
Some fruits are high in pectin, while others have very little. One can compensate for those by mixing low and high pectin fruits such as blackberry and apple.
High-pectin fruits
Crab apples, blackcurrants, gooseberries, plums, redcurrants, cooking apples, cranberries, damsons, quince, oranges, lemons and many plums.
Fruits with quite high pectin Raspberries, loganberries, boysenberries, tayberries and apricots.
Low-pectin fruits
Blackberries, blueberries, strawberries, rhubarb, elderberries, peaches, sweet cherries, dessert apples, pears, figs and marrow.
Do I need a preserving pan?
Great if you have one, but not essential. Alternatively, choose a low-sided, wide stainless-steel saucepan so that the jam cooks quickly. Avoid aluminium because the acid in the fruit will react with it and give a slightly tinny taste.
Should I use jam sugar?
Jam sugar contains added pectin. I don't use it because I don't like the solid texture of the jam that it makes. The only exception I might make is for strawberry jam, which is difficult to set. However, we usually use some redcurrant juice or lemon juice to bring up the acidity, but you could use a small proportion of jam sugar if you like. The end result may be more like bought jam than handmade jam, though. I use ordinary granulated sugar rather than caster sugar for jam making.
How to heat the sugar
Heat the sugar in a stainless-steel bowl in a moderate oven for about 15 minutes. It should feel hot to the touch. Be careful not to leave it in too long or the sugar will begin to melt around the edges of the bowl and will eventually caramelize.
Why heat the sugar?
The faster jam is made, the fresher and more delicious it tastes. If you add cold sugar to jam, it will take longer to return to the boil and will taste less fresh.
When do I add sugar?
Citrus fruit peel, blackcurrants, and gooseberries must be thoroughly softened before sugar is added, as sugar has a hardening on the fruit. If you add the sugar too early, no amount of boiling will soften the rind or skins. You can vary the amount of sugar you use to taste. For example, if the fruit is very sweet, use less sugar.
Should I skim the jam?
Don't skim the jam constantly while it's being cooked. Just skim it at the end, to reduce wastage. An old-fashioned tip that was passed onto me by my next-door neighbour Peggy Walsh is that if there's a bit of scum left after skimming, then drop a tiny lump of butter (about the size of a fingernail) into the jam. It will dissolve the remainder of the scum.
How do I know the jam has reached setting point?
If you want to take the guesswork out of it, buy a jam thermometer (quite an expensive piece of kit); when the thermometer hits 105ºC (220ºF), the jam is set. But we rarely use a sugar thermometer, because I want students to be able to judge when jam is set without any fancy equipment.
Another way to tell when your jam will set is to put a plate in the fridge to chill. When the jam looks as though it's almost set, take a teaspoonful and put it onto the cold plate. Push the outer edge of the jam puddle into the centre with your index finger. If the jam wrinkles even a little, it will set.
Covering jam jars
When the jam has reached setting point, pour it into sterilised jars and cover immediately. One can still buy packets of jam covers in most shops and supermarkets. These are made up of three elements, a silicone disc of paper, a large round of cellophane and a rubber band. Cover each jar with a silicone disc (slippy side down onto the surface of the jam). Wet one side of the cellophane round, then stretch it over the jar, and secure with a rubber band. If the cellophane disc is not moistened, it will not become taut when the jam gets cold.
Alternatively, use screw-top lids, which should be sterilised in boiling water and dried before use. Later the jars can be covered with doilies, rounds of material or coloured paper. These covers can be added secured with plain or coloured rubber bands, narrow florists ribbon tied into bows or ordinary ribbon with perhaps little dried flowers or herbs.
What can go wrong?
1. Mould on the top
If mould starts to grow on top of jam, I just spoon it off, give it to the hens and continue to eat the rest. Keep the jam in the fridge from then on and use it as soon as possible. When we were little, Mummy would just tell us to stir in the mould and eat it because it was penicillin and good for us – I'm not sure about that but I am alive to tell the tale! Having said that, eating mouldy shop-bought jam is a different matter and certainly not advisable. If you remove jam to a separate dish to serve it in, do not add it back to the main pot afterwards or it will go boozy. Mould grows on top of jam when:
(a) jars are not properly sterilised
(b) the fruit was picked while wet
2. Crystallisation
Sugar crystals appear on top and sometimes through the jam. The jam is safe to eat but will taste very sweet and gritty. Crystallisation is caused when:
(a) too much sugar is added
(b) the sugar is not properly dissolved
(c) the jam is over- or under-boiled
3. Fermentation
When fermentation occurs, the jam will start to bubble and can smell gassy when the lid is removed. Jam that has fermented should not be eaten. Fermentation can occur when:
(a) the jam is undercooked
(b) the fruit was wet when harvested
(c) the jars were not properly cleaned and sterilised
Storing jam
Normally, there is no need to store jams in a fridge. They should be stored in a cool, dry, airy place.
Recipes
- Redcurrant juice
This juice can be frozen for use another time if necessary. Use it to bring up the acidity and pectin level when making jam.
To obtain 450ml (¾ pint) of juice, put 450g (1lb) of redcurrants (they can be fresh or frozen) into a stainless-steel saucepan with 175ml (6fl oz) of water. Bring to the boil and simmer for about 20 minutes. Strain through a fine sieve.
- Raspberry, boysenberry, tayberry or loganberry jam
If you've never made jam before, this is a good place to start. Raspberry jam is the easiest and quickest of all jams to make, and one of the most delicious. Loganberries, boysenberries or tayberries may be used in this recipe, too. Because it uses equal amounts of sugar and fruit, you don't necessarily need as much as the recipe calls for. Sometimes when I'm trying to take the mystery out of jam-making for students, I put some scones into the oven, then make jam, and by the time the scones are out of the oven, the jam is made. It's that easy!
Makes 3 450g (1lb) pots.
900g (2lb) fresh or frozen berries
900g (2lb) white sugar, warmed
(use 110g/4oz less if the fruit is very sweet)
Wash, dry and sterilise the jars in the oven for 15 minutes. Put the berries into a wide, stainless-steel saucepan. Mash them a little and cook for 3–4 minutes over a medium heat until the juice begins to run, then add the warmed sugar and stir over a gentle heat until the sugar is fully dissolved.
Increase the heat, bring to the boil and cook steadily for about 5 minutes, stirring frequently (frozen berries will take 6 minutes).
Test for a set by putting about a teaspoon of jam on a cold plate and leaving it for a few minutes in a cool place. Press the jam with your index finger. If it wrinkles even slightly, it is set. Remove from the heat immediately. Skim and pour into sterilised jam jars. Cover immediately.
Keep the jam in a cool place or put on a shelf in your kitchen so you can feel great every time you look at it!
Anyway, it will be so delicious it won't last long!
'via Blog this'
Subscribe to:
Posts (Atom)