Category: Fruit



This year’s birthday bites,  with the addition on some homemade gourmet jams,

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Both boozy and pepper jams out on display for guest to try from left to right.

Merlot and strawberry, Prosecco and Mango, Paprika and pepper, Raspberry and pepper

( all available to buy contact via http://blackpineapple.moonfruit.com/sweet/4593789329 )

 

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Cucumber salmon bites with cream cheese

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Filo bites Bolognas (left)  Chicken topped with cream cheese (right)

 

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Cashew Baklava

 

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Brownies with fresh raspberries

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Boozy Jams


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Love this jam, it’s not your normal breakfast jam and it is better not to have it on your toast for breakfast if you’re not a drinker so to speak, well they are not really strong with the wine each jar has about 1/4 glass of wine (regular wine glass size, not those super size glasses) as some of the alcohol is cooked out during the cooking process it is not so strong, still have the wine fragrance and flavour.

works well with toast or jazz up your scones and victoria sponges.

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 😉

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°C/Fan 130°C/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°C. 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 – 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.

 


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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Delightfully soft cupcakes.

20151011_191104Ginger cupcake with small pieces of candied ginger cut small and topping with a light butter icing and drizzled with golden syrup.

20151011_190759Regular cupcake recipe with freezed dried raspberry pieces and topped also with a light butter icing with freeze dried reapberry pieces and a sour raspberry sauce, i only used a little as the sauce is very sour but mixes well with the butter icing and cake.


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2Large bags of oringial candies (skittles or similar)

2Large bags of sour candies (skittles or similar)

1bag of granulated sugar

Food colouring to match

Real easy to make and do not worry with the added sugar the flavour will only be a little less but you can always enhance it  with food essences or oils.

I seperated the candies  and bagged them

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The only bagged candy not showing is the red but I use the photo below.

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First added the candy and begun to blitz, they will stick a bit but from that point you can start adding the granulated sugar and food colouring if it gets to light in colour.

You will end up with a fine suar you can use to decorate all types of cakes and cookies.biscuits alike.

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The dark purple one I was rather heavy handed with the food colouring but did not want to add more sugar or I would look all the taste.


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Sunday Market Amsterdam

Sunday Market Amsterdam

Look for me at the next Sunday Market  8th Juney 2014 at Amsterdam’s westerpark, westgasfabriek. http://www.sundaymarket.nl/agenda/8-juni-gewijzigde-datum  (has all the information you need)   I well have a selection of homemade Pepper Sauces, Island Marinades, Herb Marinade and Glutenfree Cheesecakes.   See below for a sample of the items avalible on the day.

Yellow fruit Hot sauce

Yellow fruit Hot sauce

Marinade

Marinade

Raspberry and blueberry hote sauce

Raspberry and blueberry hote sauce

marinade

Honey & Rum Marinade

lemon cheese cake

coffee cheesecake

Lemon Cheesecake with Salted Caramel Topping


 

4th May Sunday Market Amsterdam

4th May Sunday Market Amsterdam

The Sunday Market was great, it was our first time doing something like this, although the day started slow it picked up rather quickly, plently vistors, tasters and questions some not knowing where the flags were from and wonders what the sauce and marinades can be used for, was great having the attention and questions.

During the day saw ex colleagues and friends which is always good even some I had not seen for years, made the day even better, oh and the weather held out for the whole day which was a added bonus. 🙂

Below are the items we have on offer and I am hoping to be back at the market next month as well.

marinade

Bajan Honey & Rum Marinade

Raspberry and blueberry hote sauce

Raspberry and blueberry hote sauce

Yellow fruit Hot sauce

Yellow fruit Hot sauce

Marinade

Antiguan Hot Marinade


Mei sm Look for me at the next Sunday Market  4th May 2014 at Amsterdam’s westerpark, westgasfabriek. http://www.sundaymarket.nl/agenda/4-mei-westergasfabriek  (has all the information you need)   I well have a selection of homemade Pepper Sauces, Island Marinades, Herb Marinade and edible cake decorations.   See below for a sample of the items avalible on the day the lables are   843956_433604740041020_134497298_o

Hot & Tangy Pepper Sauce

Hot & Tangy Pepper Sauce

Panda Yfrogs green and orange flowers BW panda double BW lilly pink best wishes star pink and yellow Pink Love Hearts