Tag Archive: raspberry



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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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.

 


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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.


Hot & Tangy Pepper Sauce

Hot & Tangy Pepper Sauce

 

 

 

 

 

 

 

 

 

 

The well tangy, Hot & Tangy pepper sauce, earthy Hot sauce with raspberry over tones ( but not for the faint hearted)