Jam Drops

056copyThere is nothing better than home made biscuits and this recipe is a beauty.

The recipe comes from Merle Parrish’s book, Merle’s Kitchen.  I must say I was pleasantly surprised as to how good they are.  I was attracted to the recipe because I had just made some passionfruit jam and thought, “because it is quite tangy, it would work well on buttery biscuit”.  How right I was.  It is perfect.  I have made this recipe twice in the last week and, each time, I doubled the recipe!

In the preamble to this recipe, Merle advises that jam drops are always popular with kids because they love to lick the jam from the middle before eating the biscuits.  I can vouch they are also popular with big kids, too … although I haven’t seen any licking the jam.

Ingredients:

  • 125g butter, at room temperature
  • 1 cup sugar
  • pinch of salt
  • 1 tsp vanilla essence
  • 1 egg
  • 1¾ cups plain flour
  • ¼ cup cornflour (corn starch)
  • 1½ tsp baking powder
  • jam (The recipe specified raspberry but any jam will do.  As mentioned above, I used my passionfruit jam.)

Method:

  1. Preheat the oven to 160°C.  Line two baking trays with baking paper.
  2. Cream the butter and sugar until pale and fluffy.
  3. Add the salt and vanilla and then the egg, beating until well combined.
  4. Sift together the flour, cornflour and baking powder.
  5. Gently mix in the sifted flours.
  6. Roll dough into walnut size balls and place on the trays (allow a bit of space as they spread a bit).
  7. Press a finger into the centre of each ball.
  8. Fill the finger hole with jam.
  9. Bake in the preheated oven until lightly golden, about 12-15 minutes.

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Passionfruit Jam

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Hello, everyone.  We are back after our little break.  A good time was had by all.

Thank goodness, the passionfruit and tomato situation seems under control for the time being.  The passionfruit have all but finished, the San Marzano tomatoes are ripening at a moderate rate and the self-sown cherry tomatoes are yet to peak.

Continue reading

Home-made tomato extract or … from this … to this …

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As you all know (I have told you plenty of times so you must), I do rather well growing tomatoes, that is, if quantity is the measure of success. Continue reading

Marinated and roasted goat mechoui

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Here is another recipe from The Cookbook Guru’s feature cookbook, The Food of Morocco, by Paula Wolfert.  It is a fabulous book if you are interested in Moroccan food.  I bought the book last year just after I bought my Römertopf.  Paula Wolfert has written another book, ‘Clay Pot Cooking’, which I was interested in.  Whilst I was looking at that book, I noticed her other books.  I am afraid I got carried away – I now have 4 Paula Wolfert books.

I was attracted to this recipe for two reasons.  Firstly, Paula suggests using a Römertopf to roast the meat and I thought it would be a great opportunity to use my Römertopf.  I love the way meat turns out in it – soft and moist.  Secondly, I thought it would be fun to try something different. Continue reading

Adolf Horstmann

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Adolf Horstmann is not a rose I can recommend.  I am not sure whether Adolf Horstmann doesn’t like the Western Australian climate (hot and dry), needs a bit more pampering than mine gets, or whether it is just that my bush is a dud.  Whatever the reason, my Adolf Horstmann is the most miserable of all my roses.  It is small (about 20cm tall) spindly and regularly sports dead wood and black spot. Continue reading

Kefta tagine with herbs, spices and lemon

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This is another recipe from The Cookbook Guru’s feature cookbook, The Food of Morocco, by Paula Wolfert.  I was flicking through the book (which, BTW, is fabulous.  If you are interested in Moroccan cooking, check it out) and these little meat balls caught my eye.  Maus is in charge of meatballs in our house so I thought I could kill two birds with one stone: sample another recipe from the feature cookbook and get Maus to cook dinner!  Surprisingly, Maus was willing – maybe, after a quick read, she realised making the kefta was going to be extremely easy – put everything into a food processor and pulse, then form into walnut size balls.  Couldn’t be easier than that!  I offered to make the sauce.  Luckily, that was just as easy.   Continue reading