Archive for August, 2016


Prosecco Jam


Had to try it and I do not even drink Prosecco, recipes slightly adjusted instead of just strawberries I also used raspberries and mangoes to have a mixed red fruit jam and  wanted to know if it worked also with mangoes.

Not to bad if you ask me ūüėČ

INGREDIENTS

  • 1kg ¬†Jam Sugar
  • 250g strawberries, washed, hulled and halved if large
  • 250g raspberries
  • 500g mangoes
  • 600ml Prosecco

METHOD

 

  1. Put the strawberries and raspberries into a large saucepan and the mangoes into another saucepan and place over a low heat, simmering in their own juices for 5 minutes, stirring gently from time to time until soft.
  2. Add 400ml of Prosecco  to the red fruits and 200ml to the mangoes and stir.
  3. Then add 500g of the Jam Sugar to each pan and stir gently until dissolved completely.
  4. Put a cuple of small plates in the freezer ready for testing the setting of the jam
  5. Sterilise 9 x 200mL jars by washing them in hot soapy water, rinsing well,¬†then place them in a low oven at 150¬įC/Fan 130¬įC/Gas Mark 2 for 15 minutes.
  6. Increase the heat steadily to a rolling boil. After 15-20 minutes you can test to see if the setting¬†point is ready. If you are using a Jam Thermometer then you can test it once the temperature¬†reaches 105¬įC. To test the jam for its setting point, remove the saucepan from the heat and¬†spoon a little jam onto a cold refrigerated plate and leave for a few seconds ‚Äď it should¬†wrinkle softly when you push your finger through it.
  7. If the setting point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Then repeat the test again with a fresh refrigerated plate. (You may need to test it several times, be patient, as this testing is crucial to achieve the correct consistency).
  8. Leave the jam to cool for about 10 minutes in the saucepan before skimming off any scum that rises to the surface and then stir well before pouring the jam into the warm sterilized jars.
  9. Seal with the lids and label. Store in a cool dark place.

Cook’s tip : Always use undamaged fruit. Fruit with too much damage will spoil the result and the jam is likely to deteriorate quickly.

 

CONVERSION TABLES


 

Use this conversion tables to easily convert standard cooking metrics to the most appropriate method of measurement for your kitchen.

WEIGHT

Grams
Grams
Pounds/Ounces
Pounds/Ounces
10 g .025 oz
15 g 0.5 oz
25 g 1 oz
50 g 1.75 oz
75 g 2.75 oz
100 g 3.5 oz
150 g 5.5 oz
175 g 6 oz
200 g 7 oz
225 g 8 oz
250 g 9 oz
275 g 9.75 oz
300 g 10.5 oz
350 g 12 oz
375 g 13 oz
400 g 14 oz
425 g 15 oz
450 g 1 lb
500 g 1 lb 2 oz
700 g 1.5 lb
750 g 1 lb 10 oz
1 kg 2 lb 3 oz
1,25 kg 2 lb 12 oz
1.5 kg 3 lb 5 oz
2 kg 4.5 lb
2.25 kg 5 lb
2.5 kg 5.5 lb
3 kg 6.5 lb

VOLUME

Litres
Litres
Fluid Ounces
Fluid Ounces
Pints
Pints
1.25ml 0.25 teaspoon
2.5ml 0.5 teaspoon
5ml 1 teaspoon
15ml 1 tablespoon
30ml 1 lf oz
50ml 2 lf oz
100ml 3.5 lf oz
150ml 5 lf oz 0.25 pint
200ml 7 lf oz 0.33 pint
300ml 10 lf oz 0.5 pint
500ml 18 lf oz 0.83 pint
600ml 20 lf oz 1 pint
700ml 1.25 pints
850ml 1.5 pints
1 litre 1.75 pints
1.2 litre 2 pints

OVEN TEMPERATURES

Celsius
Celsius
Fahrenheit
Fahrenheit
Gas mark
Gas mark
Description
Description
110 C 225 F 1/4 Cool
130 C 250 F 1/2 Cool
140 C 275 F Very low
150 C 300 F 2 Very low
170 C 325 F 3 Very low
180 C 350 F 4 Moderate
190 C 375 F 5 Moderate / Hot
200 C 400 F 6 Hot
220 C 425 F 7 Hot
230 C 450 F 8 Very Hot

Not one to always put up a complete recipe but had this out and about and thought i would try it at home, turned out to be rather tasty, the chillies were not as hot as I thought they would be but added some nice flavour to the dish.

The ingredient and method are below and as always if there is something you do not like in a these types of dishes just remove and replace with something you do like, i.e when i had this meal it had carrots in it, I am not a big fan of carrots so replaced it with corn.

Ingredients

2-3 skinless chicken breast, cut into pieces
2 tablespoons cornstarch
2 tablespoons lemon juice
2 tablespoons low sodium soy sauce
2″ piece of fresh ginger (peeled, sliced and cut into strips)¬†or 1teaspoon ground ginger
500ml chicken broth
3 tablespoons vegetable oil, divided
1 shallot, chopped
1 red sweet pepper, cut into strips
1/2 small shredded red cabbage
150g of each,black beans, red kidney beans, corn and peas
1 spring onion, sliced
sesame seeds, for sprinkling

Method
In a bowl, combine cornstarch, lemon juice, soy sauce, ginger and chicken broth. Add chicken and let marinate for 15-20 minutes.
Heat 2 tablespoons of the vegetable oil in a large skillet or wok. Drain chicken, reserving marinade, and add to the skillet. Stir fry for about 5 minutes, then remove to a plate.
Heat the remaining tablespoon of oil in the same skillet and add the shallot. Stir fry for few minutes and add the sweet pepper, cabbage. Cook until cabbage wilts, for about 4 minutes more.
Add the marinade, together with chicken and black beans, red kidney beans, corn and peas. Stir fry until sauce thickens and chicken is cooked. Garnish with spring onions and sesame seeds. You can serve steamed rice or enjoy it with a green or mixed salad.

(I did forget to put the sesame seeds but it tasted great all the same) yum!

Saltfish Fritters


Saltfish Cakes/ Fritters

Simple yet tasty snack

Just like making regular pancakes but with savoury ingredients.

You can buy dried salted cod in most supermarkets these days, it is best to soak over night and then boil the fish the next day 20-30 should be more than enough, pour off the water and fill pan with cold water once cooled flake the fish discarding the skin and bones(try and go through the fish to make sure there are no bones).

The rest of the ingredients chop as fine as you like, season your batter with some salt and pepper and add the rest of the ingredients and fish mix well and leave to stand for a for a few mins while the oil is heating.

You can deep fry these but I prefer to shallow fry with just a little oil.

Serve alone or with your favour hot sauce and a tall glass of fresh lemonade.


Pumpkin & Green Banana Chips

Also made for the movie night very more-ish and delish.

Butternut Squash

Green Banana

Vegetable Oil

Garlic Salt

Once  veggies are peeled thinly slice or even better use the peeler to made extra fine slices  and fry in hot oil place of kitchen paper to drain and lightly season with garlic salt.


Chocoberry

Raspberry cupcake topped with  light chocolate butter icing sprinkled with raspberry powder.
Just like the strawberry powder, but this had a nicer flavour still a bit tart but all together better and less seeds, and like the strawberry powder it does change the colour of the cake mixture but gives a light fruity flavour.
The topping is a light chocolate butter icing I was aiming for a rippled effect but the chocolate was not cold enough and so just mixed it in lightly, then dusted the top with a mixture of the raspberry powder and icing sugar.

Meringue and Fresh Fruit Heart, made for a valentines  gift, used butter icing instead of cream  to preserve the meringue for travelling and storage.

Also filled with white chocolate and fruit.

Fruit used:

Strawberries, Blueberries, Mangoes, Red Currents and freeze dried Raspberries


Made a few nibbles for a birthday party, all went down a storm

 

Chicken Coxinha (served warm with a home made hot sauce)

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Meat Coxinha (served warm with a home made hot sauce)

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Pastry Horns with \creamcheese butter icing and Raspberry filling

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Feta Cheese, Basil and Tomato with Strawberry and pepper corn sauce

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Vanilla with Peanut butter frosting

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Chocolate Ganache Meringues and Vanilla with Peanut butter frosting

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Chocolate Ganache meringues

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Open Apple tarts

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Chocolate Raspberry Puffs

Chocolate Raspberry Puffs

Chocolate Peanut butter PuffsChocolate Peanutbutter puffs

 


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I had some fun making this cake, a simple sponge filled with butter icing and jam.

I used royal icing for  all the colours, first covered the cake with rolling icing so I have a base to work on, then the first layer I covered the cake with the icing as is, then separated the icing in to 7 bowls  leaving enough for the light blue colour, then coloured each bowl using wiltons food colouring and mixing to get the desired colour, also adding a little water to loosen the icing so it is a little running , not to much or it will be too runny and go everywhere.

You can see from the slides the process/steps to build the colours, rather simple but effective (I used royal icing so there is still some body in the icing giving that thick paint look)

Waited about 10-15 mins after each colour so they did not run into each other but as you can see some where a little more runny than others, I wanted the colours at different lengths but still had a nice look about it.

The topping was a cream mix and used whole milk, extra swirls and shaved rolled icing.