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Blackberry Jam ( Blackberry Jelly)

Blackberry Jam Blackberry JellyIt’s been a beautiful summer, and I’ve focused largely on my children, and very little on anything else, including these pages. I’ve often taken a photo of things, thinking I’d publish them when I have a moment, and that moment has just never come, and here we are, just in time for autumn.

Nature is a beautiful thing though, and knowing full well that the barren months of winter are coming, Autumn blesses us with a bountiful harvest of apples, blackberries, rosehips, damsons and more. My children and I have spent time foraging in our local area, trying to take advantage of the free fruit as much as we can. Over the next few days, I’ll share some of the results of our foraged free food with you.

Today’s recipe is a bit of a cheat: Blackberry Jam. It’s a cheat because I used Jam Sugar with added pectin rather than making my own. We were lucky, I think and got the berries at just the right time, as they were sweet, full of juice and just delicious.

I use a jam strainer to catch all the seeds and skins, leaving me with a beautiful clear jam.

Blackberry Jam
 
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The flavour of this jam depends a lot on the blackberries you use. We picked plump, juicy, ripe blackberries to make a sweet, delicious jam for toast, home made doughnuts and more.
Author:
Recipe type: Condiments
Serves: 250ml
Ingredients
  • 250g (9oz)fresh blackberries
  • 250g (9oz) jam sugar
  • 2tbs lemon juice (if from a bottle)/ juice from ½ lemon if using fresh lemon
Instructions
  1. (If you're using a stove to make jam, you'll need a sugar thermometer to check when your mixture is at 100C/212F. If you're using a breadmachine with a jam function, follow manufacturer instructions. For a Thermomix®, cook at 100 degrees at speed 2. )
  2. Place all ingredients in bowl and cook for 40 minutes at 100C or 212F.
  3. To check whether your jam has set, tilt the bowl slightly, being careful not to spill boiled sugar! Check to see whether a slight gel forms on top. If not, return to heat for five minute intervals. Your external temperature will affect how long your jam has to boil.
  4. It shouldn't take over 50 minutes, but if it does, turn the heat up as high as possible (watching it doesn't burn) for 3 minutes.
  5. Pour jam into sterilised jars and leave overnight to cool.

 

 

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{Book Review} and Grilled Vegetable Quinoa

Apart from my two pregnancies, I’ve always been a meat eater, but after almost ten years of supermarket meat in the UK my husband and I decided that we would rather reduce the number of times a week that we eat meat, and buy organic meat to eat less often. This has worked exceptionally well and the meat we’ve been eating in the last two months has been amazing. In the balance, however, has been more vegetarian meals.

Vegetarian Step-by-Step Grilled Veggie Quinoa

Once upon a time I assumed a veggie meal meant salad with a side of cucumber. Not my favourite. But while it’s taken a few years, I’ve finally grown to understand how good vegetarian food can be.

I was recently invited to be part of the Parragon Books book club, and one of the first books I’ve received to review was the Love Food Vegetarian Step-By-Step cookbook*.

I am loving this book.

It really is ideal for beginner cooks, whether they’re five or 35, as each recipe uses basic, relatively simple ingredients, and a really good step by step guide to the directions.

The book is beautifully illustrated, with all the ingredients laid out in the first picture, what it all looks like in the preparation, and finally, the end result.

Another thing that is absolutely fabulous about this book is the fact that bits and pieces of recipes can be used together or apart. For example I used only the Cheese Pastry sticks bit of the Celeriac Soup With Cheese Pastry Sticks recipe. It’s nicely set out that you can, even as a beginner, choose the bits you want.

I own many cook books, most of which I know I’ll only ever make four or five recipes out of, but in this book, there are no recipes that I can say no, I’ll definitely never make that. It’s set to become a favourite, for sure.

Below is the first recipe I made from the Love Food Vegetarian Step-By-Step cookbook*, and I’m sure there’ll be more!

4.0 from 1 reviews
{Book Review} and Grilled Vegetable Quinoa
 
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A lovely vegetarian dish, ideal on it's own or served as a side to something else. Easily adaptable too, if you don't have the same vegetables feel free to use others. Don't skip the pine nuts though - they totally make the dish. The instructions differ a little from the original, but work out perfectly.
Author:
Recipe type: Main Course
Cuisine: Vegetarian
Serves: 3
Ingredients
  • 2 peppers, deseeded and cut into chunky pieces
  • 1 large courgette, cut into chunks
  • 1 small fennel bulb, cut into slim wedges
  • 1 tbsp olive oil
  • 2 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 100g/3.5 oz quinoa
  • 350ml/12 fl oz vegetable stock
  • 2 garlic cloves, crushed
  • 3 tbsp flat leaf parsley
  • 40g 1.5 oz pine nuts, toasted
  • salt and pepper
Instructions
  1. Preheat the oven to 200C/400F/Gas Mark 6.
  2. Lightly toast the pine nuts in a hot pan and set aside to cool.
  3. Chop vegetables and put in a bowl.
  4. Drizzle over olive oil and mix so that it covers all the vegetables.
  5. Arrange the chopped vegetables in a single layer in a roasting tin.
  6. Roast for 25 - 30 minutes.
  7. Place the quinoa, stock and garlic in a saucepan (or in the Thermomix®), bring to the boil and cover to simmer for 12 - 15 minutes, or until the quinoa is tender and most of the stock has been absorbed.
  8. Mix the quinoa in with the vegetables and top with the toasted pine nuts and flat leaf parsley, and serve immediately.

nutrition

*affiliate link. It won’t cost you any extra to buy through this link, but Amazon will give me 5% of the sale price, which goes towards helping paying for this blog. Thanks for supporting us!

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Raw Nutty Chocolate Mousse

I’ve been teasing people with this recipe for two days now, not because I’m mean, but because I simply haven’t had the time to write it up, but here it is. We’ll call it version one, because I have some changes I want to make to it, but my husband taster said that’ll make it a different desert, so maybe I can justify having two chocolatey puddings close to each other. No one minds, right?

Raw Nutty Chocolate Mousse

First thing to remember with this desert is that despite it’s sugar free, dairy free, wheat free appearance, it’s still really high in calories, so pace yourself. On the up side, it’s so incredibly rich a few tablespoons each should do you just fine. My friend Emily wanted to top it with lemon shavings for decoration. I hadn’t thought of that, but good point, Emily! Next time.

Despite the high calorie count – see the nutritional information at the end of the post – they are at least good calories, and good for you, filled with healthy stuff.

Either way, it is utterly delicious. It absolutely ends any sugar cravings, and fulfills the sweet tooth, completely. I left this a little bit nutty, but you can make it entirely smooth by blending it longer.

Let me know what you think!

Raw Nutty Chocolate Mousse
 
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A gorgeous summery, delicious, healthy desert that blows your sweet tooth and chocolate cravings out the water.
Author:
Recipe type: Raw, Desert
Cuisine: Raw
Serves: 3
Ingredients
  • 2 cups cashews (500ml)
  • 4 dates - more if you prefer a sweeter desert
  • ¼ cup coconut oil (80ml)
  • ¼ cup cacao powder(80ml)
  • ¼ cup (80ml) + 2 tablespoons syrup of choice
  • ½ cup water (125ml)
  • ½ teaspoon ground ginger
  • 1 teaspoon lemon juice
  • Pinch of salt
Instructions
  1. Add all the ingredients in the order listed, and blend until smooth.
  2. In the Thermomix®, that's speed 10 for about 90 seconds. If you want a smoother texture, blend longer.
  3. Scoop into serving dishes and refrigerate for at least fifteen minutes to cool it down and allow the coconut oil to set a little.
  4. Enjoy!

nutrition

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Raw Pecan Pie

raw pecan pie

Raw Pecan Pie
 
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Mmmmmm Pecan Pie! I was in a cooking mood (Well, technically 'Uncooking' hehe) but my cupboards were looking rather bare. Pecans! I had loads of pecans. So naturally the first thought to pop into my head was PECAN PIE. Yum. But not any old fatty, creamy pie, this pie is raw, sugar free, vegan, gluten free, made with a couple of wholesome, healthy ingredients. You can make them as big or small as you want. You could double the recipe and make one big pie or lots of mini ones. I put mine into silicon cupcake cases and it's a great size and made them easy to take out, Perfect!
Author:
Recipe type: Dessert or Snack
Cuisine: Raw
Serves: 8-10
Ingredients
  • For the base:
  • 1 Cup Nuts - I used half cashew, half almond and that worked well
  • 3 Medjool Dates - Or if not medjool, use a few more and soak in water for 30mins before using
  • Pinch of salt
  • For the Filling:
  • ½ Cup Pecans
  • ½ Cup Medjool Dates (about 6) same as above if not using medjool
  • ½ Vanilla bean pod, scrape the seeds out - or a couple of drops of vanilla extract
  • 1-2 Tbsp Water - enough to make the paste soft and smooth
  • Also don't forget some extra Pecans for the top - amount varies on how big or small you make your pies
Instructions
  1. For the base : In a Thermomix® or food processor combine all of the ingredients and blend until the pieces are broken down and stick together when pressed. Spoon evenly into your desired pan or cupcake cases. I used silicon to help with removal.
  2. Press down gently to create a thin, even crust on the bottom and sides.
  3. Put them in the freezer while making the filling.
  4. For the filling: Place the dates, vanilla & pecans in a Thermomix® or food processor.
  5. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often.
  6. Spoon into the chilled crusts and top with extra pecans.
  7. Place in refrigerator and allow pies to set for at least 1 hour.

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{Slightly} Healthier Ice Cream With Rapadura

Ice cream, lovely as it is, is not exactly good for you. It’s sugary, fatty, and well, yum.

Rapadura Ice Cream

But, it’s summer, and when my children want ice cream, I’d rather give them something full of vitamin C, iron and B Vitamins: enter Rapadura Ice Cream. Now, sometimes I’ll have a nice, healthy yoghurt ice cream on hand, which is by far my preference for the children, but everyone cheats some times.

The rapadura gives this ice cream a really rich, caramel flavour, which I find delicious.

I use my Thermomix® to mix this up, but you can use any blender or food processor. It’s also preferable to use an ice cream maker, and if you don’t have one – I don’t – use a steel container. I don’t have one of those easier, so I just use any old bowl, and it works a charm.

 

{Slightly} Healthier Ice Cream With Rapadura
 
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I make ice cream in the Thermomix®. If you have an ice cream maker, you can use the same ingredients but follow manufacturer instructions. If you have neither, use a regular blender for this recipe.
Author:
Recipe type: Ice Cream
Cuisine: Sweets
Serves: 10
Ingredients
  • 2 egg yolks
  • 250g cream
  • 250g milk
  • 150g Rapadura Organic Whole Cane Sugar
  • 1 tsp vanilla essence
  • pinch salt
Instructions
  1. Place all the ingredients into the Thermomix® bowl and cook for 5 minutes and 80C on speed 4.
  2. Pour into a freezer bowl, and place into the freezer for 3-4 hours until firm.
  3. Mix it all up again, and return to freezer. Repeat every couple of hours until it is the right consistency, then serve.
  4. If you're saving it for another day, remove from freezer about 15 minutes before you want to serve.

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Festival of Food: Mint Cordial Recipe

Mint cordial What’s lovelier on a hot summers day than a refreshing mint cordial? Well, I don’t know, but a mint cordial definitely hits the spot. Mint is used to relieve normal pregnancy nausea, and abdominal pain. Chewing mint leaves will make your teeth whiter over the course of a couple of weeks, and eliminate toxins from the body. Some even claim mint can cure asthma, although I’ve not seen any research on that.

  • This easy recipe will make enough cordial for 3 – 5 litres of mint juice, depending on how strong you like it.

    • Welcome to the Festival of Food Carnival. This month, we celebrate Smoothies and Mocktails!  Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.

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Festival of Food: Mint Cordial Recipe
 
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A gorgeous summery mint infusion
Author:
Recipe type: Drink
Cuisine: Summer
Ingredients
  • 2 cups fresh mint leaves
  • 500g sugar or rapadura
  • 2 cups water
Instructions
  1. Lightly crush the mint leaves to release some of the flavours.
  2. Add sugar and water to a heavy bottomed pot and then add mint.
  3. Bring the mixture to boil for five minutes, then simmer lightly for 15 minutes.
  4. Cover and leave as is overnight
  5. Strain the mixture to remove all the leaves, then decant into a bottle and refrigerate.
  6. You can keep this in the fridge for 2 - 3 weeks.
  7. Just add to still or sparkling water to taste.
  8. Enjoy the refreshing yumminess.

Reprinted from Diary of a First Child

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Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.

Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.

 

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Goji Almond And Sprouted Buckwheat *mostly* Raw Balls

Goji BallsThese Goji, Almond and Sprouted Buckwheat balls are mostly raw, other than the choc chips. You can make your own coconut oil chocolate and then it’s completely raw! They can also be made nut free by swapping the almond meal for seeds like sunflower or pepitas. Other wise they are Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free & Corn free. Can’t get much better than that!

They do call for some organization as the buckwheat needs to start the sprouting process a day or 2 before they are ready. But it’s totally worth it! These are so lovely, sweet and the buckwheat makes a nice change than just regular old nuts in the usual bliss balls (ed: the Australian version of these date balls) I make. It’s cheaper too 🙂

Goji Almond & Sprouted Buckwheat *almost* Raw Balls
 
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These balls are mostly raw, other than the choc chips. You can make your own coconut oil chocolate and then it's completely raw! They can also be made nut free by swapping the almond meal for seeds like sunflower or pepitas. Other wise they are Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free & Corn free. Can't get much better than that! They do call for some organization as the buckwheat needs to start the sprouting process a day or 2 before they are ready. But it's totally worth it! These are so lovely, sweet and the buckwheat makes a nice change than just regular old nuts in the usual bliss balls I make. It's cheaper too 🙂
Author:
Recipe type: Snack
Cuisine: Raw
Serves: 16-20
Ingredients
  • 1 cup medjool dates, pitted [about 14]
  • ⅓ cup almond meal
  • ½ cup raw buckwheat grouts, sprouted [yield: 1 cup sprouted]
  • ½ cup unsweetened shredded coconut
  • ¼ cup goji berries
  • ¼ cup carob/chocolate chips, cacao nibs or home made chocolate or even some dried fruit like sultanas
  • 2 tsp pure vanilla extract
  • 1 tsp cinnamon
  • pinch Himalayan rock salt
Instructions
  1. To sprout buckwheat: place the raw buckwheat grouts in a glass container and fill with water. Place a lid on it and store it in the fridge overnight to soak. In the morning, drain and rinse.
  2. Drain thoroughly and leave on the counter for 24 hours.
  3. At the 12 hour [or so] mark, fill with water and drain again and follow the steps above.
  4. Your buckwheat should be ready at around 24 hours.
  5. Spread out onto a kitchen towel to make sure most of the moisture is removed.
  6. To make balls: place dates, almond meal, buckwheat, coconut, vanilla, cinnamon, and salt in a food processor.
  7. Process until desired consistency is met.
  8. Drop mixture into a large bowl and mix in goji berries and choc chips.
  9. Wet hands and roll the mixture into balls.
  10. If the mixture is too sticky, out it in the freezer for a few mins to harden up
  11. Store in a container in the fridge or freezer

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Buckwheat Banana Bread

A lovely, sugar free banana bread, perfect for a healthy, nutritious snack.

Buckwheat Banana BreadI don’t use artificial sweeteners, and I certainly don’t let my children consume Aspartame. The problem with anything ‘sugar free’ or ‘free from’ is that to replace the sugar, they usually put a list of chemicals in it’s place. When that’s the case, I’d rather just have the sugar.

A great substitute for sugar in baking, is dates. Pureed with just a little water to help the machine, I often replace date puree for sugar at a one for one ratio. Try it, and see what you think!

Despite the ‘wheat’ in the name buckwheat, there is no wheat in it – it’s entirely wheat free. The consistency is a little different than normal flour and it may take a little getting used to, but it’s entirely worth it!

 

Buckwheat Banana Bread
 
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Buckwheat and bananas? yum, yum, yum, and guilt free too, with it's sugar-free and gluten free ingredients.
Author:
Recipe type: Muffins, snacks,
Serves: 50
Ingredients
  • ½ cup butter
  • 3 ripe bananas
  • 1 ½ cups buckwheat flour
  • 2 teaspoons baking powder
  • ⅓ cup date puree (1/3 cup dates, covered with hot water and blended)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon, nutmeg, and ginger spices
Instructions
  1. Melt the butter and set aside.
  2. Whip the bananas until they are smooth and airy.
  3. Add the date puree, egg, vanilla, spices and butter to the bananas.
  4. In a separate bowl, combine the flour and baking powder.
  5. Add the wet ingredients to the dry and pour into a cake or muffin pan
  6. Bake at 180C or 350F for about 30 minutes for cupcakes, 40-45mins for bread or cake