Jam drops

It is quite remiss of me that jam drops are not here yet! We love our jam drops! This recipe is a little different to others as I use rice flour and self-raising flour. These little morsels make fabulous gifts too! And really, who wouldn’t want a bag of buttery goodness?!

 Ingredients

250 g butter

1 cup caster sugar

½ cup brown sugar

4 eggs

1 ½ cups self-raising flour

1 cup rice flour

A pinch of salt

Strawberry jam

 

Method

Have the butter at room temperature and then stir in your sugars. Add the eggs one at a time and stir for a while. Now add the salt and rice flour. Stir until combined. Finally, add the self-raising flour. It should be hard to stir with your spoon, and still pliable . Using a tablespoon to measure, section out portions and roll into balls using the palm of your hand. Place on a lined baking tray. Press into the middle of the balls with your finger, being careful not to touch the bottom, just making a small indent. Add a little jam into the cavity you’ve created. Mine usually take ¼ to ½ a teaspoon.

Bake your cookies in a 180 degree Celsius oven for about 20 minutes until golden brown on the top. This recipe makes lots of cookies!! Approximately 40. For a variation have a go at some little chocolate bits instead of jam, plain or with a little crushed almond on top!

[LM1]

Advertisements
Jam drops

roast pickled pork

My butcher put me on to this. He asked me how I did my pickled pork and I told him my slow cooker trick. He advised me to try it baked like a ham. So I did, and here she is! It was lovely. Definitely would be a brilliant twist to a traditional Christmas ham, and it will be better on the purse strings too. Give it a go, it is beautiful!

Ingredients

One whole pickled pork round (2Kg or so)

Olive oil

Water

Salt

 

Method

Place a half cup of water in a baking dish. Place the pickled pork in the dish, drizzle with olive oil and season heavily with salt. Roast at 160 degrees Celsius for about 2.5 hours. At about the half way mark spoon the liquid in the pan on top of the pork. Serve with vegetables or keep for later. I portion mine and we have it with vegetables one night and then as a pizza topping over the weekend.

roast pickled pork

asparagus

This was a dish I cooked for dinner parties and Christmas Eve, however, I have been slipping it in to week night dinners purely for the love of it! The nuttiness of the asparagus and the scrumptiousness of the butter make for the most incredible combination for your eyes and your tongue. There is no other way to eat asparagus, I am sure of it!

 

Ingredients

Butter

Sliced almonds

Asparagus

 

Method

Heat a fry pan to medium and place the asparagus on to the pan dry. No oil, nothing. In another pan, melt some butter, then add the almonds. Add a little oregano if you like. Turn the asparagus and cook for a further ten minutes. Spoon some of the butter on to the asparagus for a last little spritz, shuffle the pan and get it off the heat, and onto a plate. Now spoon the almonds and butter on top. Such a quaint but powerful dish – it will really lift your meal!

asparagus

Roast vegetables

It seems crazy to have a roast vege recipe, but some people don’t know how to do a good roast veg. When I was 16 I had to do the family cooking, and there were no blogs, and no recipe book had roasting vegetables – it was a given you knew – so this is for anyone out there who is like me; I had no idea but wanted to make nice hearty meals. You’ll be fine with this! Just remember the smaller the veg the hotter the oven and less cooking time. The larger the veg the lower the oven temperature and the longer the cooking time.

Ingredients

Whatever veges you have!

For this particular roast I used;

4 button squash cut in half

3 carrots, cut into half centimetre widths

A handful of green beans

5 potatoes, cut into pieces about the size of a whole walnut

Olive oil

Salt and pepper

Here’s another version without the squash!

Method

Toss your veges in a drizzle of olive oil so they are nicely coated. Place on a roasting tray (you can pre-warm it before putting them on or line with baking paper). Now sprinkle some salt and pepper over them. Bake at 190 degrees Celsius for about 25 minutes. If you like your vegetables bigger, chop them bigger! That will increase cooking time to 1 hour and degres the temperature to 150 degrees Celsius. If you like extra crispy spuds, I suggest boiling them first for a few minutes and then baking them under a high heat for 10 minutes – but that’s another recipe! I hope you like your roast veges, they truly are a great way to enjoy the flavours of the Earth!

Roast vegetables

Golden syrup dumplings

My mother made golden syrup dumplings a few times a year and I just love love love them!! I’ve made them for years, and now my son has been making them for years too! This is an easy recipe you can make your family with just a few basic ingredients in a short timeframe. Add to that these little darlings are completely sinfully scrumptious and you’ve just got to make some for yourself!!

Ingredients for the sauce

2 tbs butter

¾ cup brown sugar

125 ml golden syrup

100 ml milk

 

Ingredients for the dumplings

1/3 cup milk

100 ml golden syrup

2 tbs butter

1 ½ cups self-raising flour

 

Method

Put all the sauce ingredients together in a large saucepan that you have a lid for. Cook on medium heat until it boils and then turn it to low. In a separate bowl rub the butter and flour in together until crumbly. Stir in the milk and golden syrup intermittently. The dough will be sticky but able to be moulded by a spoon. Using a tablespoon, place heaped tablespoons of the dough into the syrup. This mixture makes us around 12-15 depending on how generous the tablespoons are! Once in the saucepan, simmer on low covered with a lid for 25 minutes. Serve with ice-cream and spoon extra sauce on top! Sometimes we drizzle melted white chocolate on the top – oh boy that is delicious! Enjoy this family favourite, we certainly do!

Golden syrup dumplings

Brussels bog

So we like Brussel sprouts! Confession time over! If you have a teenager or toddler who isn’t so into them, this will help them along because they are smothered in butter and bacon – winning!

Supplies:

500 g brussel sprouts

8 bacon rashers

60 g butter

Handful parsley

1 onion

Salt and pepper to your liking

Dash olive oil

 

Method:

Splash the olive oil into your pan and add the onion, saute. Now add the butter and the bacon and fry together. Whilst that’s going boil your sprouts for about 5 minutes on a rolling boil. Stir the bacon and onion mix and it will break up into little bits with the heat, don’t forget to season to your liking! Drain the sprouts and add it to the pan. Chop your parsley and add it in too. You should see everything take together, all the flavours mashing and having a party! Serve whilst still hot and enjoy!

Brussels bog

Beetroot & cashew nut dip

This is my go to dip for parties and weekend antipasto boards – give it a go – so simple and so tasty – it really is just 3 ingredients and 2 minutes!

 

Ingredients

2 large roasted beetroots with 1/4 cup water or 300g canned beetroot, chopped in their can juices

1 handful of cashews, lightly salted

A handful of parsley, ripped

 

Method

Place all ingredients in your blender, magic stick thing, Nutribullet and blitz! Ta da! You’re done!

Beetroot & cashew nut dip