Recipes

April 21, 2014

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Crusty White Bread

Sometimes, nothing beats a slice of freshly baked crusty bread with a generous layer of butter and jam.  This bread is great with soup or for sandwiches and is best eaten the same day its made.

Makes one large loaf.

 400g strong white bread flour

200ml warm water

20g butter, melted

10g active dry yeast

½ tsp salt

½ tsp sugar

 

Step 1: In a bowl, dissolve the yeast and sugar in the warm water and allow to stand for about ten minutes.

Step 2: Combine the yeast with the milk, butter, half of the flour and the salt and mix until smooth.  Add the rest of the flour and mix it all until you have consistent dough.

Step 3: Turn it out onto a floury surface and knead until it is soft and smooth, which takes about ten minutes.  Place the dough in a lightly greased bowl, covered with a tea towel and leave to rise to double its size in a warm place for around an hour.

Step 4: While the dough is rising, preheat the oven to 200 degrees (gas 6).

Step 5: Place the dough into a lightly greased baking tin and put your loaf into the oven for around thirty minutes, or until golden brown.

April 21, 2014

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Empire Biscuits

These simple biscuits, sandwiched together with jam and topped with icing sugar and a glace cherry were one of my favourite treats as a kid. 

You can top them with candied peel or chocolate buttons or, in fact, whatever you like! 

Makes 6 empire biscuits

175g icing sugar

125g plain flour

100g butter

75g raspberry & cranberry jam

50g caster sugar

25 ml water

3 glace cherries

½ tsp vanilla essence

 

Step 1: Preheat the oven to 175 degrees, gas 3.

Step 2: Cream the butter, caster sugar and vanilla essence together until smooth.  Gradually sift and stir in the flour, until well blended.

Step 3: On a floured surface, roll out the dough to about 1-2cm thickness.  Using a cutter or an upturned glass, cut out about 12 circles from the dough.

Step 4: Bake for around fifteen minutes, until golden brown.  Once the biscuits have cooled, sandwich them together with the jam.

Step 5: Mix the water and icing sugar together until thick and smooth.  Spread on top of the biscuits and top with half of a glace cherry.

 

More recipes like this one are available in The SuperJam Cookbook.

April 21, 2014

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Raspberry & Cranberry SuperJam Ripple Ice Cream

Although raspberry is the usual candidate for being rippled through ice cream, you can use whichever flavour of SuperJam that you like best.
It's best if you have an ice-cream machine, but don’t worry if you haven’t, you can make do without.
 

Makes 1 litre of ice cream

6 eggs, separated
1 tablespoon caster sugar
500ml double cream
200ml whole milk
1 vanilla pod
1 jar of Raspberry and Cranberry SuperJam 
 

Step 1: Beat the egg yolks and sugar in a bowl until nice and creamy.

 
Step 2: Heat the cream, milk and vanilla until it is simmering. Remove the vanilla pod and add the hot cream to the egg yolks, whisking all the time. Put back into the pan on a low heat and cook for about 10 minutes, until it coats the back of a spoon. Strain the mixture and leave to cool.
 
Step 3: Put the cooled mixture into your ice cream machine.  Or put it into a plastic tub in the freezer if you don’t have such gadgetry, and after a couple of hours, stir it and freeze some more.  Do that a couple of times until it starts to get thick and quite frozen.
 
Step 4: Now you can mix in the jam in swirls and put it all into the freezer overnight.

More recipes like this one are available in The SuperJam Cookbook.