Mandarin Jam/Marmalade

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Mandarin Jam/Marmalade
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Course Conserves
Servings
small jars
Ingredients
  • 12 whole mandarins
  • 4 lemons juiced
  • caster sugar
Course Conserves
Servings
small jars
Ingredients
  • 12 whole mandarins
  • 4 lemons juiced
  • caster sugar
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Put the mandarins (skin on) and lemon juice into a large pot big enough to hold them all and barely cover with water.
  2. Bring to the boil, then reduce the heat to a gentle simmer and cook until the mandarins are completely soft and just starting to break apart.
  3. Remove the mandarins from the pot (retain the liquid) and set about removing the seeds (if any).
  4. While they are still hot, do this by tearing them apart with 2 pair of small tongs and just lifting the seeds out – not a completely painful exercise but it does take a little patience.
  5. Add the puree back to the water and take a complete measurement of the fruit and water mixture combined. You are now going to add exactly the same amount of sugar to this mixture – so if you have 1 litre of fruit/ water, then add 1kg of sugar.
  6. Place the pot back on a medium-high heat and bring to the boil, stirring all the time to dissolve the sugar. Keeping on a steady, constant boil, cook for about 20 minutes then do the setting point test. Use the ‘flake test’ (see notes). Once setting point is reached, remove the marmalade from the heat and leave to cool for 10 minutes.
  7. Pour into hot sterilised jars and seal straight away.
Recipe Notes

The flake test - When you are close to setting point, take a tablespoon of the jam or marmalade with a metal spoon and leave it to cool a little. Now tilt the spoon on its side and pour the mixture onto a plate. If the marmalade drips in a solid sheet, it is ready. If it falls in drips then you are not quite there yet.

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Broccoli & Cauliflower & Carbonara

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Broccoli & Cauliflower & Carbonara
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Servings
Ingredients
  • Sea salt flakes
  • 500 g Macaroni
  • 2 cups small broccoli florets
  • 2 cups small cauliflower florets
  • 2 large eggs at room temperature
  • 2 egg yolks at room temperature
  • 1/4 cup thickened cream at room temperature
  • 2 Tbsp Extra virgin olive oil
  • 1.5 cups Freshly grated Parmesan plus more for garnish
  • 1 large garlic glove crushed
  • Freshly ground black pepper
  • 1/4 cups chopped fresh parsley plus more for garnish
Servings
Ingredients
  • Sea salt flakes
  • 500 g Macaroni
  • 2 cups small broccoli florets
  • 2 cups small cauliflower florets
  • 2 large eggs at room temperature
  • 2 egg yolks at room temperature
  • 1/4 cup thickened cream at room temperature
  • 2 Tbsp Extra virgin olive oil
  • 1.5 cups Freshly grated Parmesan plus more for garnish
  • 1 large garlic glove crushed
  • Freshly ground black pepper
  • 1/4 cups chopped fresh parsley plus more for garnish
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Instructions
  1. Bring a large pot of water to a boil and generously season with salt.
  2. Cook pasta according to package directions until al dente. During the last minute of cooking time, add broccoli and cauliflower. Reserve 1 cup pasta water.
  3. Meanwhile, in a separate bowl combine eggs and yolks, cream, olive oil, parmesan and garlic. Mix well with a fork and season with salt and pepper.
  4. Drain pasta and vegetables; add back to pot. Stir in cheese mixture and parsley, then quickly toss together to evenly coat the pasta and prevent the eggs from scrambling.
  5. Add additional pasta water to make a creamy sauce.
  6. Garnish with parsley and pepper. Serve immediately.
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Best Ever Cream Of Mushroom Soup

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Best Ever Cream Of Mushroom Soup
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Servings
Ingredients
  • 1/4 cup unsalted butter
  • 950 g sliced fresh mushrooms
  • 1 pinch salt
  • 1 brown onion diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic peeled
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup thickened cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish or to taste
  • Chopped parsley to serve
Servings
Ingredients
  • 1/4 cup unsalted butter
  • 950 g sliced fresh mushrooms
  • 1 pinch salt
  • 1 brown onion diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic peeled
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup thickened cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish or to taste
  • Chopped parsley to serve
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Instructions
  1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low.
  2. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few mushroom slices for garnish later.
  3. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  4. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  5. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  6. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves or chopped parsley.
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