It is that time again, Strawberry season, and this year we need to support our farmers more than ever. We want them to survive. Why not make some jam ? This is a very simple recipe which has proved to be very successful.
1kg strawberries hulled
750gm jam sugar
2 tabs lemon juice
1. Wipe your strawberries – they absorb too much water if washed.
2. Hull the fruit,cut in cone shape and remove the stem.
3. Place strawberries in bowl and add the sugar, toss through.
4. Leave uncovered overnight or for 12 hours UNCOVERED.
5. Next day – Place 2 saucers in freezer
6. Place strawberry mix into a large saucepan, add lemon juice and stir over LOW heat and cook gently.
7. Once ALL sugar has dissolved, turn heat UP, to start the mixture bubbling, bring to boil. (if any sugar remains, it becomes difficult for jam to set)
8. Boil for 5-10 mins.
9. Spoon small amounts of jam onto the cold saucers, one at a time. Leave for 30 secs, push with finger, if the jam wrinkles and does NOT flood back to fill the gap. It is ready.
10. If not – boil for further 2 mins and re test, and continue step 9 and 10 as required.
11. Remove any scum on top of jam. Only do this at end to reduce wastage.
12. Place into sterelised bottles and seal. Turn upside down to cool.
-
Strawberry Jam #2
-
Banana Cake
Cream Cheese Frosting Ingredients
- 16 oz softened cream cheese
- 8 oz softened butter unsalted
- 1 tsp orange extract or vanilla
- 1/2 tsp salt
- 36 oz sifted powdered sugar 8 cups
Banana Cake Instructions
-
Preheat oven to 350ºF and prepare two 8″ cake pans with cake goop or other cake release.
-
Combine together flour, baking soda, baking powder, cinnamon and salt and set aside.
-
Combine together buttermilk, thawed banana (drain off the excess liquid), oil and vanilla. Whisk and set aside.
-
Place softened butter in the bowl of a stand mixer with the paddle attachment and cream until smooth. Sprinkle in brown and white sugar and whip on medium until light and fluffy.
-
Add in your eggs one at a time, waiting for them to be combined before adding the next.
-
Add in 1/3 of your flour mixture and then 1/3 of your liquid. Alternate two more times and mix until just combined.
-
Pour into your prepared cake pans and bake for 35-40 minutes until a toothpick comes out cleanly. Let cool fully before frosting.
Cream Cheese Frosting Instructions
-
Place softened butter in the bowl of your stand mixer with paddle attachment and cream on low until smooth
-
Place softened cream cheese in the bowl with butter in small chunks and cream on low until smooth and combined
-
Add in sifted powdered sugar one cup at a time until combined
-
Add your orange extract and salt. Combine until smooth and creamy.
-
BREAD AND BUTTER PUDDING
4 large whisked eggs
1/4 cup caster sugar
2 tabs raw or demerara sugar
1/4 teas ground cinnamon
1 teas vanilla
2 cups milk
1 loaf sliced raisin bread with crusts removed
300ml pure cream
butter
sultanas1. Preheat oven to 180deg
2. Grease deep baking dish
3. In bowl, place whisked eggs, vanilla, cinnamon, caster sugar, cream and milk
4. Butter both sides of each slice of bread, cut across each slice
5. Place a layer of bread, cover with sultanas (as many as you like)
6. Repeat a second time
7. Pour the egg mix over the bread making sure it is evenly spread
8. Top with raw or demerara sugar
9. Bake in oven for approx 30 mins until golden
10. Seve with ice cream, cream, or custard -
My Favourite, Crumbed EGGPLANT Steaks
Ingredients
2-3 round or long eggplant (young and firm), wash and slice into 1/4 inch thickness
1 teas salt
2/3 cup bread crumbs
1 1/2 tabs freshly grated Parmesan cheese
2/3 cup flour
2 eggs
1 teas crushed garlic
1/4 cup vegetable oil for frying
Instructions
Place sliced eggplant in a large bowl and toss with salt, let sit for 20 minutes.
Drain, but do not rinse.
In a small plate mix bread crumbs and parmesan cheese.
In another plate beat eggs well add garlic.
In third plate add flour.
Dip slices of eggplant first in flour, then egg, then coat well with breadcrumb mixture.
Fry in hot oil a couple of minutes on each side until golden. Drain on a paper towel lined plate. -
Italian Eggplant Malanzane. This is awesome !
6 firm medium eggplants fresh
Salt, to taste
1 1/2 cups white or apple cider vinegar, divided to 1 1/4 + 1/4
2 1/2 cups water
3 to 4 cloves garlic, thinly sliced
1 bunch fresh parsley leaves, finely chopped, about 1 cup
1/2 to 1 teaspoon dried red pepper flakes, or 1 fresh red chilli, thinly sliced lengthwise
1 to 2 teaspoons dried oregano
1/4 green bell pepper, minced
1 to 2 1/2 cups extra-virgin olive oilPrepare the Eggplant
Wash the eggplants thoroughly to remove all traces of dirt and pat them dry with a paper towel.
Slice the unpeeled eggplants into strips about 8cm long and 05cm thick.
Layer the strips in a colander and sprinkle each layer with lots of salt.
Place the colander in the sink, cover with a dish that fits in the colander, and place something heavy on top to weigh the dish down. (The salt helps remove excess water and some of the bitterness from the eggplant). Let the eggplant drain for 1 hour.
Squeeze the eggplant with hands to drain out any remaining excess moisture.
Transfer the eggplant to a large pot and add 1 1/4 cups of the vinegar and the water. Cover and bring to a boil over high heat. As soon as the mixture begins to boil, remove the pot from the heat, and allow the eggplant to cool completely in the water, stirring occasionally.
THEN:
Place the sliced garlic, parsley, red pepper flakes, oregano, and bell pepper in a large bowl.
Squeeze as much water out of the eggplant as possible and add it to the bowl with the other ingredients. Pour in at least 1 and up to 2 1/2 cups of extra-virgin olive oil and the remaining 1/4 cup of vinegar. Gently mix all ingredients.
Transfer the veggie mixture to jars. Press down well to remove any air.
Leave about 1-inch of space between the vegetables and the rim of the jar. Pour in as much olive oil as needed so that all the eggplant is completely submerged. Do not overpack the jars with the eggplant.
Place the screw-top lids on, wipe the jars, and store them in the refrigerator. They should be ready to eat in 24 hours. -
Making Bread
I have been experimenting with my bread maker. I have been making the dough up in the machine, then kneading by hand and making into shape and baking in the oven. This is proving to be a much better loaf, more practical and easier to cut and looking great. Yesterday I made a White Crusty loaf, once the dough was made and rested, I cut into three and knotted it. Very nice, but not the best for slicing.
Today I finished the sourdough loaf from scratch, it had to sit for 24 hours, then another 2 hours this morning. Looks great, just hope it tastes as good as it looks.
-
Cheesy Mustard Kabana Scrolls
After something nice and easy to take along to share at work, at a party, or picnic.
Kabana
Puff Pastry sheets
Grated Cheese
Mustard
Egg
You will need 1 sheet of Puff Pastry for each Kabana.
I put the grated cheese through a food processor to produce smaller pieces of cheese.
Beat 1/2 eggs for brushing over the scrolls.1. Place one piece of puff pastry down flat.
2. Place American Mustard over the pastry, leaving top and bottom edges free for rolling.
3. Place grated cheese over the mustard.
4. Place the whole kabana on top next and roll.
5. Once rolled pinch the end to the pastry to ensure it doesn’t open.
6. Brush beaten egg over the outside of the roll.
7. Slice into approx 5 cm pieces and place on sheet of baking paper on baking tray.
8. Bake until golden brown. -
Chocolate Balls – NO BAKE
500gm biscuits cruched (I used teddy bears)
2/3 cups cocoa
2 cups coconut
2 tins condensed milk1. Crush biscuits
2. Add cocoa and 1/4 coconut and mix well
3. Make well in centre and add condensed milk
4. Mix well and then place in fridge for approx 30 mins
5. Roll into balls and roll in coconut
6. Store in fridge -
Home Made BBQ Sauce
2 cups Tomato Sauce (with no additives)
1/3 cup Apple Cider Vinegar
5 tabs Brown Sugar
2 tabs Honey
1 1/2 tabs Worcestershire Sauce
2 1/2 teas Smoked Paprika (Heaped)
1 teas Dry Mustard (Heaped)
1/2 teas Garlic Crushed (Heaped)
1/2 teas Salt
1/2 teas Pepper
1/2 teas Tabasco Host Sauce (or more for taste preference)Place all ingredients in saucepan on stove
Bring to simmer and simmer for 10 minutes or until at required thickness.
Bottle into sterilised bottles. This mixture can be frozen for up to 3 months.
-
Cream Cheese Dip
I made this just to have something different and it is a big hit.
- 2 Eggs
- 2 tabs Vinegar
- 3 tabs Sugar
- 1/2 teas Salt
- 1/4 cup Diced Onion
- 1/4 cup Diced Bell Pepper
- 1/4 cup thinly sliced Celery
- 1 packet Philly Cream Cheese
1. Whisk Eggs together, add vinegar, sugar and salt, whisk again in saucepan.
2. Cook until thick, 1-2 minutes or until bubbles.
3. This will thicken, then remove from heat.
4. Stir in onions, peppers and celery.
5. Stir in softened Philly cheese and stir until smooth.
6. Place in fridge until ready to serve with crackers or vegetable.
MyMumSaid
At MyMumSaid we are passionate about craft and cooking with tried and proven recipes
