Category: Jams

Jam & Peanut Butter Waffle Recipe

Waffling about waffles!

Peanut Butter Photo by JMorton

Peanut Butter Photo by JMorton

A waffle maker is en route from Amazon.co.uk, so I have been informed!, Therefore, it is time to collate recipes for waffles to astound the family 🙂 ; though pancake is a great favourite, a change now and again can only be a good thing! 😉

Fantastic news, there are plenty of recipes for waffles though of course good reliable maple syrup is still the staple.

The first recipe that I will be trying out is the

🙂 ….

Jam & Peanut Butter Waffle Recipe

F&M Strawberry Jam, Photo by Peter

F&M Strawberry Jam, Photo by Peter

Ingredients:

150g plain flour
1½ tsp baking powder
1 tbsp caster sugar
pinch of salt
250ml milk
1 large egg
2 tbsp melted butter
sunflower or vegetable oil for greasing the waffle maker

For the filling:
4 tbsp crunchy peanut butter
4 tbsp strawberry jam or raspberry jam
icing sugar, for dusting

Method of preparation:

Sift the flour, baking powder, salt and caster sugar into a mixing bowl.  (I have been told that sifting the flour and baking powder together is the best way to mix these ingredients together.)

Add the milk, egg and butter and whisk until the mixture turns into a smooth batter.  Leave for 5-10 minutes or so to allow the baking powder to work its wonder 🙂

Lightly grease the waffle maker and then heat until hot.  Important!

Pour in enough batter into the waffle maker and cook until the waffles are smelling of heaven and has turned golden brown.

Repeat until enough waffles have been made.  Excess batter will keep in the fridge for a day.

To add the fillings, spread a waffle with peanut butter and another one with the jam.  Make a sandwich with the fillings enclosed together in a sweet embrace. 🙂

Dust with icing sugar. Enjoy!

So yummy with a cup of freshly brewed coffee.

 

Pickled Onion Recipe

pickled onionsThis time of year, pickled onions will certainly show up in our Christmas table.  It is a favourite all year round but especially for Christmas when there is an abundance of cheese, both soft and hard.

I have to say that, we prefer the sour pickled onions rather the sweeten version.  The sour ones are more spicy and just the ideal accompaniment to roast turkey, the stuffings and all the trimmings.

Fondness for sour food, which I think is very Filipino, has been inherited by two generations.  My son loves pickles and my grandson would happily munch on a lemon. ;(

Anyway, before I truly digress into the wonder of sour foods, below is the recipe for pickled onion:

Pickled Onion Recipe

Ingredients:

4 lbs pickling onions (unpeeled)

675g salt

2 pints white vinegar

2 tsp salt

2 tsp ground ginger

1 1/2 tps all spice berrries

1 1/2 tsp cloves

2 inches cinnamon stick

1/2 tsp peppercorns

Preparation:

In a large  heatproof bowl, place the unpeeled onions and sprinkle with the 675g of salt.  Put enough water to he onions and salt to cover them.

Place a lid to the bowl, for convenience use a plate, and set aside to marinate for two days, while giving it an occasional stir.

Drain and peel the onions.

Place the onions back into the heatproof bowl and pour boiling water to cover.  Leave for 3 minutes and repeat these process for 3 times more.

Pack the onions into pickling jars.

Mix all the remaining ingredients in a sauce pan and heat slowly to a boiling point.

Reduce the heat and simmer for 10 minutes.

Remove from heat and let it cool slightly.

Pour the vinegar to the jars, ensuring that the onions are covered.

Cover the jars while they are still hot.

Store in a dark cool cupboard or in the pantry for 2 to 3 months.

Do not forget to put a date to your jars.

Serve with meat and cheeses with crackers!

Damson Jam Recipe

Damson jam

This recipe is by Kirstie Allsop.

I quite like the recipe as it is done really step by step in the simplest way possible. I love damson jam spread on still warm toast.

Damson Jam Recipe

1. First, stelirilise 8-9 jam jars. Preheat your oven to its lowest setting. then place the jars upside down in it for 30 minutes. Place a saucer in the fridge to to chill – you’ll need this later to test for setting point.

2. Meanwhile, wash and destalk 2.7kg (6lb) damsons. Put into a large stainless-steet saucepan, add 450ml (16fl oz) orange juice, the zest of 1 orange, and cook over a medium heat until the fruit is soft.

Plums Photo by JMorton

Plums Photo by JMorton

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3. Stir occasionally, pushing the damsons against the sides of the pan to release the stones. Remove the stones, add 2.7kg sugar, bring to the the boil, then simmer until the sugar dissolves.

4. Now test for setting point; take the pan off the heat and put half a teaspoonful of the jam on to your chilled saucer; allow it to cool, then push it with your finger. If it wrinkles, it means the jam is ready.

5. Carefully ladle the jam mixture into the sterilised jars, filling them as near to the top as possible. Place a waxed disc on the surface straight away, then seal and label.