Prep Time : 20 Minutes | Cook Time : 1 Hour | Total Time : 90 Minutes | Difficulty : Moderate
Hello my lovelies! It’s time to move past tomato sauce. Until I post a recipe for one. But for now we are talking plums. I love to cook with plums. They have a depth of red fruit flavour that is versatile and rich. Sweet juicy plums made into a tangy, smoky sauce that goes on everything. It adds a burst of bright fruity tang and smoky heat. Perfect for burgers. This sauce will take a bit longer to make than the jams we have been talking about the last couple of weeks. But it’s gentle supervision of a bubbling pot. No heavy lifting. We are even going to use the food processor to do the chopping for us. This recipe is adapted from one of my favourite books, The Modern Preserver, written by a Kiwi living in London. It started life as a distinctly asian sauce. By changing up the seasonings it becomes altogether different.
Prep Time : 15 + 15 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Moderate
Hello my lovelies! It’s the end of summer here so it’s time to hold onto the sweet flavour of strawberries for a bit longer. With a twist of course. Basil is a great partner for strawberries. We just have to be careful not to go overboard. I have a trick for that. Natch. This jam uses sugar that has pectin added to it to make life easier. Because this is our first proper jam together there will be a little bit of jam science here and there to get us going. I really hope you try this recipe. It’s a small batch and a tasty way to have a go at making some jam of your own. I have only given weight measurements because the proportion of sugar is important to preserving the jam and preventing nasties. It’s the ideal time to get that scale I keep banging on about… Even if you don’t eat as much toast as I do (it’s probably not recommended) homemade jams are great to have on hand to give your baking an extra lift. I know there are a lot of instructions today but it’s worth reading them all so you feel confident and get the best results!
Prep Time : 10 Minutes | Cook Time : 10 Minutes | Total Time : 30 Minutes | Difficulty : Easy
Hello my lovelies! This is a recent addition to my preserving repertoire but it’s too good not to share. And it’s dead simple to make a small batch so it’s a great gateway drug to preserving. I had heard about banana jam before but had put it in the “umm that’s weird because bananas aren’t like other fruit” category. Well. I have been converted. You may (probably) have heard the story of the delicious banana toast at a recent event I went to. It inspired me to make a copycat which led me to these recipes. And once I tried the jam on it’s own I loved it! Suspend your disbelief and give it a go. I made this recipe with raw sugar which adds to the caramel sweetness. If you want a more banoffie toast experience, try using brown sugar. As you know cardamom is one of my great loves but please try cinnamon, vanilla, nutmeg or other spices that you like. Cardamom adds a buttery note to the banana which is just divine. You can make this with fresh or frozen bananas. I am clearing out the banana graveyard in my freezer one batch at a time! I find that frozen bananas break down really well into a smooth mash once thawed. Make sure the bananas are properly ripe to get the best flavour.
Prep Time : 20 + 10 Minutes | Cook Time : 0 Minutes | Total Time : 3 weeks | Difficulty : Easy
Hello my lovelies! This is the first of a new series of posts on preserves and other DIY pantry staples that will be popping up here. I have a poorly hidden love for making preserves and I’d like to share some of it with you. For now these posts will pop up from time to time, a couple of times a month in addition to your regular programming! I really hope you give some of these recipes a go – it’s easier than you think and the results are so rewarding.
So first up is literally the easiest preserve in existence! Preserved lemons are so good in everything. They add such depth of flavour to almost any dish, and I love to add them to hummus. They also have an epic effort to reward ratio. A few minutes of chopping and chucking them in a jar. There’s a bit of waiting. 3 weeks will go by in a flash. After that it’s months of delicious reward.
Prep Time : 15 + 5 Minutes | Cook Time : 10 Minutes | Total Time : 1 Hour | Difficulty : Easy
So part of my birthday tripping about with my bestie may have involved a raid on a friend’s lemon tree while they were at work. It’s not stealing if they weren’t going to use those lemons anyway… And then I had a pile of lemons that needed using up that were big and juicy at the end of summer! What better to do than make up one of my favourite preserves? This variation on lemon curd brings summery lemon and warm autumnal ginger together to make the tastiest, zingiest thing to ever say hello to a piece of toast. And you can trust me – I eat a lot of toast.
Lemon curd is in the family of things like custard where you can do away with a lot of the hocus pocus extra steps that you will often see, so long as you pay attention to what you’re doing. This recipe is adapted from a wonderful book by another amazing kiwi – Kylee Newton. She runs an artisan preserves business in London. Proceed gentle reader, and make the best lemon curd you’ve ever had!