Rhubarb Jam

The blackberry jam is running low and I have been considering what would be a good subject for my next attempt. What makes blackberry jam so good is its slight tartness, it is not too sweet or cloying. There has been some fantastic looking rhubarb at the Mountain Organics stall at the markets lately, lovely fresh, thick stalks. Rhubarb, like blackberries, has that tart quality which I like so much, I even eat it unsweetened on my muesli. Thinking this could potentially replenish my diminishing jam supply, I bought a couple of bunches for jamming. Rhubarb is low in pectin, so adding it in the form of lemon pith at the very beginning of cooking is essential, else it won't set. I was fairly happy with the result, its a smooth jam, with a definite tang and a soft sweetness.  

Ingredients:

2kg rhubarb

1.2-1.5kg unrefined cane sugar (or any other sugar) 

2 lemons 

Method:

Wash 5-7 jars thoroughly and place in a low oven and place a saucer in the freezer. Its a good idea to warm the sugar up in the oven too, to prevent the temperature of the jam lowering too much when you add it. Chop the rhubarb into 1-2cm lengths. Wash the lemons and peel right down to the flesh, you need all the white pith for pectin. Chop the skin and pith into strips and tie up in a muslin bag. Juice the lemons. Place the rhubarb, muslin bag and lemon juice into a big pot, shallow rather than deep, if possible. Bring to a simmer and cook the vegetables until they are soft, about 30 minutes. Remove from the heat and add the sugar in a steady stream. Stir until disolved. Return to the heat and cook on high to reach 'setting point'. After 10 minutes or so, start testing the jam. Place half a teaspoonful on the cold saucer, push he jam with a finger, if it runs back freely, it needs more boiling, if it wrinkles, its ready. I don't like my jam too firmly set, so i generally pot it between these two stages. remove the jars from the oven and ladle in the jam. Screw the lids on tightly and leave to cool.  

Recipe Source: The Right Way to Make Jams, Cyril Grange

See also Blackberry Jam

Ninja-bread men!

I first saw these ninja-bread cookie cutters online and immediately wanted a set. I resisted for a while as I thought the novelty would fade and they would be quickly relegated to the back of the drawer. I caved when i was asked to cook for a friend's brother's 21st brunch, as i thought they would be perfect for such an occasion. The boys loved them and i still take any excuse to use them. It is just such a cute and hilarious idea. They are hard to find in stores but are everywhere on the internet. I got mine for a good price on ebay. You can obviously use them with any biscuit dough recipe, but ginger bread is the most authentic. This recipe comes from the Bourke Street Bakery Cookbook. A stellar book all round. It makes a massive amount of dough, so halve it or freeze a couple of the discs to avoid suffering rolling pin fatigue. I keep meaning to decorate them but always run out of time. I still think they look pretty adorable nude. 

Ingredients: 

1.125kg plain flour

1tsp salt

tsp baking soda/bicarbonate of soda

1 1/2 tblsp ground ginger

2tsps ground cinnamon

2tsps ground nutmeg

400g unsalted butter

400g soft brown sugar

320g golden syrup or honey 

1 egg

4 egg yolks

Method:

Preheat the oven to 175*C. Sift the flour, salt, baking soda and spices together in a large bowl. Put the butter, sugar and golden syrup in a large bowl and mix with hand held electric beaters (or stand mixer) until pale and creamy. Add the egg and egg yolks in a small stream and mix until well combined. Add the dry ingredients, in three batches, until thoroughly mixed through. Divide the dough into four even sized portions and flatten each portion into a disc. Cover in plastic wrap and refrigerate for at least 20 minutes, or for up to three days. You can also freeze the discs. 

Remove from the fridge and allow the dough to soften slightly. Roll each disc between to sheets of baking paper, dust with some flour if they become too sticky, until about 3mm thick. Cut into shapes with ninjabread men cutters! 

Place the biscuits on baking trays lined with baking paper and bake, in batches, for 15 to 20 minutes, or until slightly puffed and golden. Allow to cool on the trays. 

If you wish, decorate with royal icing.  Store in an air tight container for up to two weeks.

Homemade Yogurt

Making your own yogurt is a little bit fiddly to start with but enormously satisfying. It is easily achievable in the home kitchen and will save you a fair amount of money. It also gives you more choice and more control. You can use organic, unhomogenised milk and make a far superior product with no added sugar and still save about 50% on regular store bought yogurt. It is good for your family, your wallet and reduces your reliance on supermarkets, which, if things keep going as they are, will soon rule the world. It is thus well worth the trouble and is actually very exciting because you never quite know if it will set. Apparently, for no reason, sometimes it just doesn't work. This hasn't happened yet but it certainly adds a bit of suspense to the process. If it doesn't set, just turn it into ricotta. I have looked at a lot of recipes online, but the one i found most helpful was from Matthew Evans on the Gourmet Farmer website. I had been using the 'esky' method to incubate the yogurt, but have just received an electric mat (intended for reptiles, i know, weird) that i will use next time. It maintains the required temp meaning you can just leave it for the 12-16 hours it takes to set/breed. I'm really hoping it works as while the 'esky' method works great it is a little annoying having to change the water. I have used homogenised and unhomogenised milk, they both worked great but you seem to get a little skin with unhomogenised, which is fine to eat and kinda acts as a natural lid. Homemade yogurt is a lot creamier and a less astringent than the commercially made stuff. The longer you leave it to incubate, the stronger it will taste. You can use your own yogurt to make subsequent batches but every so often will need to buy a small amount of yogurt to use as it looses its oomph after a while.   

Ingredients:

2 litres organic milk 

2-3 tblsp organic yogurt (unflavoured, must have live cultures)

Equipment:

digital thermometer with a clip

electric heat mat or esky 

heavy based saucepan or double boiler 

Method:

Set the oven to a low temperature, thoroughly wash 3-4 jars and a 500ml ovenproof measuring jug (you will have a little under 2 litres of yogurt to fit), set on an oven tray lined with a tea towel and place in the oven. I use a heavy based 4 litre saucepan, if you have one large enough a double boiler is apparently preferable. Rinse the pot and spike of the thermometer with boiling water to sterilise. Pour the milk into the pot over a medium flame, clip on the thermometer to keep an eye on the temp. Heat, while stirring until 92*C and then remove from the heat and quickly place the pot in a bowl or sink of iced water to col the temp to 38*C. Stir frequently to aid even cooling. While cooling, remove the jars from the oven ready for filling. Once the milk has dropped to 38*C, remove a cup or so using the sterilised measuring jug, add the yogurt starter and stir until thouroghly combined. return to the pot and stir. Pour the mixture into the jug and distribute among the jars, filling to the top if possible. Tightly screw on the lids. If using the esky method, place the jars in an esky and pour in warm water, about 40*C to surround, but no cover the jars. If you leave the yogurt 12 hours you will need to rep;ace the water about 3-4 times to maintain a tempt warm enough for the cultures to grow. Using the electric mat, which i haven't done yet but am about to, you just need to dry the jars, place on the mat - which should maintain a temp of bout 33-37*C - and cover with towels to insulate, leave for 12-16 hours. Eat in about a week.

UPDATE: Electric mat works perfectly!

Gluten-Free Almond Cakes

Me, my magi-mix and my kitchenaid are very close and we do a lot together. But sometimes I love just to be able to use a bowl and a wooden spoon. These mini cakes are so easy make and tasty and almost good for you. Just replace the millet flour with self-raising flour and omit the baking powder to make them non gluten free. I have these silicon cupcake moulds from when i worked in a kitchenware shop. They have lasted for years and although they have a slightly weird smell this is never transferred to the cakes. I do lightly grease them, just for ease of removal. The novelty of the star and heart shapes still hasn't worn off and the cakes or moulds make a great gift. I have also used hazelnut meal, but almond is nicer. The other week I made these in a real rush and forgot to add the egg. BIG mistake, they were all sunken and crusty and ultra sweet. I have even more respect for eggs now. I don't know where we'd be without them.    

Ingredients:

3/4 cup ground almonds

1/2 cup millet flour 

1 tsp gluten free baking powder

1/2 cup unrefined cane sugar

1 egg

2 tblsp milk 

75g unsalted butter, melted

jam of your choice (optional)

Method: 

Preheat the oven to 175*C and grease 10-12 silicon (or other) cupcake moulds. Sift the millet flour and baking powder together, add the ground almonds and sugar. Stir to combine. Make a well in the centre and add the butter, egg and milk. Stir until combined. Distribute evenly into cupcake moulds. If desired, spoon 1/4 to 1/2 a teaspoon of jam onto each cake. Bake for 10-15 minutes until golden.