post

Simple Strawberry Jam

Simple Strawberry Jam
Print Recipe
Simple Strawberry Jam
Print Recipe
Ingredients
Servings:
Instructions
  1. Wash and sterilise jars and lids.
  2. Wash, hull and halve the strawberries.
  3. Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for couple of hours or overnight. This process helps the sugar to dissolve, ensures the fruit doesn’t disintegrate too much and helps to keep its vibrant colour.
  4. Bring the mixture to a boil over medium high heat, stirring frequently. Reduce heat and simmer, stirring occasionally. Periodically skim foam off of the top. Cook the mixture until fruit is mostly dissolved and jam coats the back of a spoon.
  5. After 20-30 minutes jam should be thick and drop from a spoon in thick drips.
  6. Pour into warm jars, filling to just below the rim. Cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. Refrigerate after opening.
Recipe Notes

It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Wash in hot soapy water and rinse, then sterilize using one of the following methods:

Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.

Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.

Share this Recipe
post

Date And Oat Bliss Balls

Date And Oat Bliss Balls
Print Recipe
Date And Oat Bliss Balls
Print Recipe
Ingredients
Servings:
Instructions
  1. Place dates in a pot of water and bring to the boil.
  2. Drain the dates and put the liquid into a container and set aside.
  3. Place drained dates, coconut, oats and cacao in a food processor.
  4. Add roughly 1/4 of the date liquid to the mix and process (you may need a little more liquid than this, add it slowly until the mix holds its shape. If you accidentally add too much liquid add a little more of the other dry ingredients to balance)
  5. Roll mixture into 12 balls and store in the fridge or freezer.
  6. Roll in extra coconut if desired
  7. Make extra and freeze them!!
Share this Recipe
post

Roasted Green Peppers with Simple Vinaigrette

Roasted Green Peppers
Print Recipe
Roasted Green Peppers
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat an oven to 200°C.
  2. Place the peppers onto a baking dish. Drizzle with some olive oil. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes.
  3. Turn the peppers once halfway through to ensure even cooking. Don't overcook the peppers.
  4. Meanwhile, whisk together the olive oil, vinegar, salt, pepper and garlic in a bowl; set aside.
  5. Take the baking dish out of the oven. Pour the vinaigrette over the hot peppers. Serve immediately with some bread or refrigerate for later use.
Share this Recipe
post

Butterflied roasted eggplant salad

Butterflied roasted eggplant salad
Print Recipe
Butterflied roasted eggplant salad
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat the oven to 190°C. Rinse the eggplant under cool running water, then pat dry with a clean kitchen towel.Place the eggplant onto the baking sheet and prick in several places using a fork. Bake until incredibly tender and the skin is wrinkly, 45 minutes to 1 hour. Cool 10 to 15 minutes until easily handled.
  2. In the meantime combine the tomatoes, garlic, chopped thyme, salt and pepper, drizzle with some olive oil. Allow to stand for half an hour before serving.
  3. Holding the stem in place, butterfly the eggplant so it opens almost like a panel, with the flesh totally exposed. Score the flesh crosswise.
  4. Top with the roasted tomatoes then with the crumbled feta. Garnish the eggplant with parsley. Drizzle over a little olive oil. Serve with some pitta bread on the side.
Share this Recipe