Recent Recipes
Homemade vanilla coffee syrup
Comments (2) | Friday, 24 February 2012
I can't stand instant coffee, so I make fresh coffee at home everyday. Maria took some convincing, as she only likes coffee with vanilla syrup. I tried to see if I could buy some online and then realised I could make it...
Vanilla coffee syrup
30fl (3.5 cups) water
680g (3 cups) white sugar
120g (0.5 cups) soft brown sugar
6 dessert spoons of vanilla essence (or 3 tbsp vanilla extract)
1 vanilla pod split (leave this out if you are using vanilla extract)
Method
1. In a medium saucepan over a medium to high heat, gently stir together the water and sugars. Add the vanilla pod if using and cook until the mixture becomes thick and syrupy (around 10-15 minutes)
2. Allow to cool and stir in vanilla essence/ extract.
3. Store in a bottle or jar.
Vanilla coffee syrup
30fl (3.5 cups) water
680g (3 cups) white sugar
120g (0.5 cups) soft brown sugar
6 dessert spoons of vanilla essence (or 3 tbsp vanilla extract)
1 vanilla pod split (leave this out if you are using vanilla extract)
Method
1. In a medium saucepan over a medium to high heat, gently stir together the water and sugars. Add the vanilla pod if using and cook until the mixture becomes thick and syrupy (around 10-15 minutes)
2. Allow to cool and stir in vanilla essence/ extract.
3. Store in a bottle or jar.
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The best sweet chilli jam ever!
Comments (2) | Thursday, 23 February 2012
This a great recipe for sweet chilli sauce-honestly the best I have tasted.
Sweet chilli jam
8 red peppers, deseeded and roughly chopped
10 red chillies, roughly chopped
finger sized piece fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g tin chopped tomatoes
750g golden caster sugar
250ml red wine vinegar
Method
1. Tip the pepper, chillies (with seeds), ginger and garlic into a food processor. Whizz until very finely chopped.
2. Then put all the ingredients into a pan and bring to the boil. Skim off any scum that comes to the surface, then turn the heat down and simmer for about an hour and a half, or until the sauce thickens. It should look like bubbling lava.
3. Let it cool slightly and then transfer into sterilised jars. Store in the fridge.
Sweet chilli jam
8 red peppers, deseeded and roughly chopped
10 red chillies, roughly chopped
finger sized piece fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g tin chopped tomatoes
750g golden caster sugar
250ml red wine vinegar
Method
1. Tip the pepper, chillies (with seeds), ginger and garlic into a food processor. Whizz until very finely chopped.
2. Then put all the ingredients into a pan and bring to the boil. Skim off any scum that comes to the surface, then turn the heat down and simmer for about an hour and a half, or until the sauce thickens. It should look like bubbling lava.
3. Let it cool slightly and then transfer into sterilised jars. Store in the fridge.
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Lemon curd
Comments (0) | Wednesday, 22 February 2012
Lemon curd is quite old fastioned and I began making it because my mum would insist I brought her jars of it from the UK. I was sure if I made if from scratch it would be much better and have been making it ever since. It's a great filling for sponge cakes but I think most people just have it on toast, like jam...
Lemon curd
Lemon curd
- Grated zest and juice of 4 large lemons
- 4 large eggs, free range and organic if you can get them
- 350g golden caster sugar
- 225g unsalted butter, at room temperature, cut into small lumps
- 1 level dessertspoon cornflour
Method
1. Begin by lightly whisking the eggs in a medium sized saucepan, then add the rest of the ingredients and place on a medium heat.
2. Now whisk continuously using a balloon whisk until the mixture thickens to a custard like consistency- about 7-8 minutes.
3. Next, turn the heat right down and let the curd gently simmer for a further minute, continuing to whisk.
4. After, remove from the heat. Now pour the lemon curd into sterilised jars, filling them as full as possible, cover straightaway while it is still hot. It will keep for several weeks, but it must be stored in the fridge.
1. Begin by lightly whisking the eggs in a medium sized saucepan, then add the rest of the ingredients and place on a medium heat.
2. Now whisk continuously using a balloon whisk until the mixture thickens to a custard like consistency- about 7-8 minutes.
3. Next, turn the heat right down and let the curd gently simmer for a further minute, continuing to whisk.
4. After, remove from the heat. Now pour the lemon curd into sterilised jars, filling them as full as possible, cover straightaway while it is still hot. It will keep for several weeks, but it must be stored in the fridge.
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