Tag Archives: Jam

Mushroom & Leek Puff

In addition to Tomato Tartlets, this is another one of them recipes that if so simple and so quick to do.

Mushroom & leek puffs, with cheddar and damson jam

  1. Preheat the oven to 200ªC.
  2. Cut out rectangles from pre-rolled puff pastry and score a smaller rectangle in each piece, about 5mm from the edge, so you get a border all around.
  3. Place the pastry rectangles on a large baking sheet, prepped with parchment paper. Here, you may choose to brush the rectangles with egg wash, so you get that lovely shine. I’m lazy most of the time.
  4. Line up mushrooms, chopped leeks and cheddar within the small rectangles of the puff pastry pieces.
  5. Bake on the top rack for 10 minutes, before moving down to the bottom rack for another 10 minutes.
  6. Serve with a dollop of damson jam on the side, or mini-dollops within the puff. Any mildly sweet slightly sourish berry jam does the job.

Pleasant tea-time snack.


Apricot Jam Mug Cake

I’ve been wanting to try out a recipe like this for a really long time now. Not only ‘cos I crave cake at the end of every hearty dinner at home, but also ‘cos I’m amused at how easy it sounds.

Originally, I wanted to do the Nutella Mug Cake, which can be done in a coupla of minutes in a microwave. But I’ve got no Nutella at home. The horror, I know. :/

Anyway, here’s the successful result of my little experiment, of substituting all the chocolate with jam:

Perfect for a quick cake fix.

Ingredients:

  • 4 tablespoons self-rising flour
  • 4 tablespoons sugar
  • 3 tablespoons apricot jam
  • 3 tablespoons milk
  • 3 tablespoons vegetable oil
  • 1 egg
Steps:
  1. Get it all in a large coffee mug and whisk till smooth with a fork.
  2. Stick it in the microwave on high heat for about 1.5 – 3 minutes, depending on your microwave.
  3. Serve with more jam atop.

Little Lamb

Today, I was on my routine grocery run at the supermarket, when a hunk of lamb breast caught my eye.

Then I remembered seeing a recipe about a 4-hour lamb roast.

Grab.

Here’s what you need:

  • 600g of lamb
  • 7 sprigs of rosemary
  • 6 cloves of garlic
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 tbsp of olive oil

Here’s how you do it:

  1. Turn the oven to full whack.
  2. Score the lamb erratically and season with salt and pepper. Be sure to cover both sides.
  3. Smash the garlic cloves and toss half the number of them into a roasting tray.
  4. Lay in half of the rosemary sprigs as well.
  5. Then sit the hunk of meat in the tray.
  6. Drizzle olive oil.
  7. Place the remaining garlic cloves and rosemary sprigs on top.
  8. Cover well with foil and stick the whole tray into the screaming hot oven.
  9. As soon as the lamb goes in, turn the temperature down to 170°C.
  10. Let it roast for 4 hours, while you watch soccer and salivate.

What to have it with:

Serve with a potato smash, greens, an optional mushroom sauce, and most importantly, a berry or currant jam.

There’s something absolutely magical about having an ultra-tender roast with a jam. I don’t know about you, but it knocked my socks off.