Wednesday 4 December 2013

Love cheese?

I'm beginning to get worried. We're three weeks away from Christmas and not once have I had my ' it's Christmas Day, where is the tree & why haven't I bought any presents?' dream. In fact I'm dangerously calm. I suspect the It's Christmas Day, Where Is The Tree & Why Haven't I Bought Presents? Dream may about I come true.
Ah we'll...we've plenty of jam!
Anyway, in the spirit of Christmas generosity I thought I'd share a quick & easy recipe for a preserve that can double as a sweet  and savoury treat. I made some today for a customer and I'd forgotten how delicious it is. I love it on cheese on toast.

Spiced Carrot Marmalade

500g grated carrot
3 lemons ( you will need the zest of 2 and the juice of all 3)
1 large orange (juice & zest)
1tsp either cumin OR coriander seed OR cardamom seed
1kg jam sugar (with added pectin...essential for a quick set with this marmalade)

Put all the ingredients (including the spice of your choice) in a large pan and bring to the boil slowly allowing the sugar to dissolve. Check for set immediately the boil is reached; you should find its ready to set almost before it boils.

Pour into sterilised jars and pop the lids on as quickly as possible.
If the carrot floats to the surface leave for 10 minutes, invert the jars quickly to distribute the 'peel'.

Makes about 5llb

Try serving with cheese or on toast.


Tuesday 3 December 2013

Sharing - Part II

I had a tweet last week from one of my customers @eatupshrewsbury telling me they were making rock cakes with my raspberry jam. Instant transportation back to Domestic Science classes in school and one of the first things we were taught to bake.
I've checked the recipe out again and here we go:

Raspberry Buns or Rock Cakes

Ingredients:
200g self raising flour
75g granulated or caster sugar
50g butter or margarine
1 large egg
Raspberry Jam (or jam of your choice)

It’s the same recipe for Rock Buns, simply substitute the jam for 50g sultanas.
Pre-heat oven to 180°C (360°C), Gas Mark 4

Lightly grease a baking tray
Cream sugar into butter/marg
Add flour and egg,  mix until mixture comes together (you may need to use a little milk)
Divide mixture into 12 and roll into balls
Indent the top of each ball using your thumb and add approx a teaspoon of jam
Transfer to baking tray and cook for 12-15 minutes or until slightly brown
Leave to cool




Life, the universe and everything...

Sleep. *laughs hysterically*

2.30 am…ping…wide awake. Again.

Then it hit me.

I’m so busy during the day that time passes me by; I thought yesterday –Monday- was Tuesday, I’d worked so hard I thought I must be Tuesday, surely?  
I, obviously, need to be grateful to my brain for waking me up; when else would I find time to catch up on my reading, worry about the meaning of life, panic about missing deadlines & re-run all the bad decisions I’ve made in my life?
So, really, my brain is doing me a favour. No, honestly. I’ve much more time than I think. Yeah, that’s it! Maybe I shouldn’t waste it in bed…zzzzz