Tag Archives: fruit

Spicy Fig Jam

18 Saturday Apr 2020

Posted by in Figs, Fruit, Jam, Uncategorized

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Our espaliered fig had its first crop this year and I have been amazed at the abundance of the fruit. Last week I made some fig bars and yesterday made some spicy fig jam. The jam is delicious either on toast, bagels or with biscuits and cheese. Am sure you will be able to think of many ways to use it.

I used this recipe as a base – but though I had less fruit, I didn’t decrease the amount of spices. I love spicy mixtures – and usually up the levels in most recipes (though am careful on chilli side of things!). 700g of fruit made about 4 small jars – so not a huge amount – but definitely enough to keep us happy for a wee while.

Yummy figs ready for dicing

Spicy Fig Jam

Ingredients

  • 700 g fresh figs,  washed and diced
  • 700 g white sugar
  • 1/2 tablespoon cardamom seeds
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cooking apple cored, peeled and diced
  • A little water if required

Instructions

  1. Place the figs, sugar and spices into a large non-metallic bowl. Stir to coat the figs well. Cover and leave for 6-8 hours or overnight.
  2. Put the figs and spiced sugar into a preserving pan or large wide-mouthed pot. Add the diced apple, land stir over a low heat until the sugar has dissolved.
  3. Bring the mixture to the boil and cook rapidly for 15 – 20 minutes or until the fruit is soft and setting point is reached. Stir as required.   If it is taking a while for your jam to get to setting point, turn heat down and let bubble away until it is ready.
  4. Let jam cool and if needed either mash with a potato masher or put mixture into a food processor and whizz until full broken down.   I left about 3 tablespoons out of the food processor and then added it back to the mix. 
  5. Add jam to previously sterilised jars. Seal.

Raspberry, Lemon & Cinnamon Muffins

12 Saturday Aug 2017

Posted by in Fruit, Muffins, Raspberry, Uncategorized

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Mr MWCED has been asking me for ages when I am going to use up the frozen raspberries in the freezer.  Hmmm, I didn’t really have an answer – we still have PLENTY of berry vinegar so that wasn’t an option.  Go to Google.  Of course!  Muffins.   The lemon cuts the raspberry and sugar, and the cinnamon adds a delightful extra.   These are Very Good.     Be careful when mixing the muffin mix, you want the raspberries to stay as whole as possible.  That way you get lip smacking whole goodness raspberry taste as you bite in.  Yummmm.

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There were quite a few recipes on Google,  I cut and pasted from a couple of them.  Hope you approve of the mix.   Enjoy.

Ingredients

1 1/2 cups (375 ml) all-purpose flour
1 1/2 cups (375 ml) wholemeal flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
2/3 cup (160 ml) brown sugar
1 egg
1 1/2 cups (375 ml) milk
1/4 cup (60 mL) butter
2 tbsp (30 ml) freshly squeezed lemon juice PLUS lemon zest from one lemon
2 tsp (10 ml) vanilla extract
2 cups (500 ml) fresh or frozen raspberries

Topping:
1/3 cup (80 ml) brown sugar
1/3 cup (80 ml) quick-cooking rolled oats
1 tsp (5 ml) ground cinnamon
1 tbsp (15 ml) freshly squeezed lemon juice

Preparation

Preheat oven to 375 °F (190 °C). Butter 12 nonstick muffin pans or line with paper liners.
In a bowl, combine sugar, oats, cinnamon and lemon juice; set aside.   If you want a finer topping then quickly whizz these ingredients in the food processor (I did not do that, but think I will when making this again).

In a large bowl, combine flours, baking powder, baking soda and salt.

In the food processor, whisk together sugar with lemon zest.   I couldnt find our zester so had to finely chop before putting into the food processor. You just want the lemon zest pieces to be very tiny. Ok, I admit it, I am a very lazy cook!

Add the egg, milk, butter, lemon juice and vanilla extract. Pour over dry ingredients and sprinkle with raspberries; stir just until moistened.   Really do only just stir so that all ingredients are mixed. Golden rule with muffins is do not over-mix. Even I know that 🙂

Spoon into prepared muffin pan, smoothing tops; sprinkle evenly with topping. Bake for 25 to 30 min or until tops are firm to the touch.  I found my mixture was quite sloppy so baked them for a wee bit longer, probably about 40-45 minutes – just watch the topping……..

Let cool in pan for 10 min. Transfer to rack to cool. And then spread with cream cheese for a truly sinful morning or afternoon delight.

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Superbly Smoothie

26 Sunday Jul 2015

Posted by in Fruit

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Most mornings in the week I make a quick smoothie, put it into a travel container, jump in the car and drive my daily commute.  It’s a little over an hour and means that is my breakfast time, as well as a chance to catch up with the news.  Plus some early thinking about the day and tasks ahead.  Somehow my mind manages to stay focussed on the road as well!   Each morning that first sip of my smoothie is an “Ahhh” moment.  I love the freshness and berry taste, plus know there are plenty of nutrients to give me a great start to a long day.  During the weekend for breakfast I usually “spoil” myself with a piece of toast (or two – I am TRYING to cut down on bread), often with sliced tomato and lashings of salt and pepper, washed down with a small, delicious, pot of a green, jasmine and pear Madame Flavour tea. My favourite tea, though when the boss makes a big pot of his special jasmine and passes over a cup to me I have to admit that scores high marks too.

On Saturday I indulged in toast and tea and by lunchtime decided that more bread just wasn’t appealing. Maybe that was my hips talking to my brain.  I decided a smoothie would be perfect.   I’m a bit of a creature of habit,  so my smoothies usually have the same ingredients each time.  Mind you,  it is winter and there isn’t a lot of fresh delicious fruit to choose from.   I bet you have your favourite ingredients too.   Here are mine:

MWCED Smoothie

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Smoothie mix


Smoothie2

1 small banana – if you are organised you could slice and freeze – that would also add a chill to the mix
¼ cup frozen mixed berries (or whatever berries you like/can get) – I like them frozen because it makes my smoothie chilled – a personal dislike is warm smoothies
Baby Spinach Leaves – a small handful – optional – they don’t really add any taste, and don’t always make the smoothie the most beautiful of colours – but think of the nutrients…..
1 teaspoon cod liver oil – cod liver oil is meant to have many benefits – all I know is that this winter I haven’t yet succumbed to any colds, while everyone around me has been stricken – who knows – Mr MWCED thinks it’s a load of crock and asks just how many cod does it take to keep the world in cod liver oil……….
1 teaspoon physillium flakes
1 teaspoon LSC (linseed, sunflower,chia) – optional, sometimes I sub this out with a special gastro repair mix from the health food shop – depends on how my antsy stomach is feeling
Vanilla essence, a few drops (the real stuff) – I try to mask the cod liver oil taste! Saw an ad recently for some cod liver oil that has a lemon flavour – must try it.
Add :
About 200ml each of unsweetened fruit juice and coconut water . Or all of either. You could also use milk or yoghurt, but I don’t drink/eat much of any of those.
Whizz until everything is broken down and looking smooooooth.
Enjoy.

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