Sunday, 11 September 2011

Soft-set Strawberry Jam

900g  strawberries, hulled and chopped into chunks (keep the pieces large if you like a chunky jam)
400g  jam sugar
Zest of 1 lemon
Squeeze of lice
·         Place a plate in the freezer to chill.
·         Place the strawberries , sugar, lemon zest and juice in a pan and stir together.
·         Heat until the sugar has dissolved then bring to a rolling boil.
·         Stir, then simmer gently for 20 minutes
·         To test the setting point, spoon a little jam onto the chilled plate. The jam should set a little, and when you run your finger into it, it should crinkle very slightly. If it is not ready continue simmering for another 5 minutes then test again.
·         Remember this Jam will not set much
When setting point is reached, remov from the heat and pour into sterilised jars. Cool overnight before use

Home made Jam Tarts

350g frozen raspberries
300g jam sugar
Juice of lime
150g plain flour
75g icing sugar
75g butter, chilled and diced
1 egg yolk, beaten
·         Place the raspberries, jam sugar and lime juice in a pan and heat over a medium heat until the sugar has dissolved and the mixture has jammy consistency
·         Pour into sterilised jars and leave to cool
·         Sift the flour and icing sugar into a bowl. Rub in the butter with your fingers to form crumbs
·         Whisk the egg with 1 tablespoon water and add to the bowl. Mix to a dough. Chill for 30 minutes.
·         Grease 12 mini tart tins. Roll out the pastry on a floured surface and cut out rounds to line the tins. Chill for 30 minutes. Preheat the oven to 200 C. Add a teaspoon jam to each tart then bake for 5-10 minutes until golden. Allow to cool.

Friday, 9 September 2011

Plum Clafouti (Yummy Dessert)

1 ½ cups (375ml) low-fat custard
¼ cup (35g) self-raising flour
1 egg  yolk
2 egg whites
825g can whole plums, drained, halved, seeded
2 teaspoons icing sugar mixture
Preheat oven to moderate.
Combine custard, flour and egg yolk in medium bowl; fold into custard mixture. Pour into 24cm- round oven proof pie www.sharonswomensfood.blogspot.comdish.
Pat plums, cut-side down, over custard. Place pie dish on oven tray.
Bake, uncovered, in moderate oven about 40 minutes or until firm.
Just before serving, dust with sifted icing sugar.