from Georgie Adamson’s parents’ days
1 tin pineapple
1 packet pineapple jelly
1 pint milk
1 dessertpoon cornflour
1 tbs sugar
Drain pineapple, reserving juice and cut into small pieces. Place into glass dish.
Make custard with egg yolks, cornflour, sugar, few drops of vanilla.
When cool, pour custard over pineapple and mix together.
Dissolve jelly with reserved pineapple juice, adding enough … Read more »
My approach to making marmalade is fairly basic, probably because I often had buckets of fruit to deal with. Arm yourself with a board, a large bowl for cut-up fruit and a smaller one for seeds and pith, and a good sharp knife. A towel for under the board is handy as this job will get messy.
Prepare fruit: cut into small pieces with not too much pith, it’s really the skin you need. If I am juicing fruit regularly, I save the skins, put them in the freezer and take them out when I’m making marmalade. … Read more »
Peel rind off 6 large thick-skinned lemons. Not too much flesh. Buy a bottle of vodka. Put half of the vodka in another similar clean bottle. Stuff the lemon rind into the two bottles. The vodka should cover the rind. Seal and set aside for a week. No nipping!
Make a syrup with 3 cups sugar and 4 cups water. Bring to the boil and stir till sugar is dissolved, simmer for five minutes till it’s a little syrupy. Combine this syrup with the lemon-infused vodka and stir well. Strain, then decant into smaller clean bottles and seal. … Read more »
Melt 250 g butter in a large bowl over a saucepan of simmering water. Add 4 cups caster sugar (or coconut sugar) and stir till dissolved. Add grated peel and juice of 6 lemons, then 6 eggs well beaten. Stir all together over the heat till mixture thickens and coats the back of a spoon. Put into sterilised jars and keep in the fridge – great to use for desserts or cakeor a spread. Prepare a special limone mi su using your lemon butter combined with mascarpone as the filling for the sponge fingers that are brushed with … Read more »
I love making Clafouti. Once you know the basic mix, you can adapt it for any apples, pears or stone fruit base.
Heat oven to 180 degrees.
Prepare the fruit
Pears seem to be around at the moment, but apples are lovely combined with some rhubarb, and stone fruit is perfect when in season.
Peel and slice the fruit and poach briefly, just to soften. I use very little liquid when poaching, maybe … Read more »
Yassa looms large in the cuisine of Senegal. If you’ve never had it and love lemon and onions, give it a try! You can cook the fish in a pan or on the BBQ before finishing it off in a delicious caramelised onion, lemon mustard sauce. The BBQ gives the best flavour, with a hint of char.
1 kg firm fish cutlets, skin on
3 onions, thinly sliced
2-3 cloves of garlic, … Read more »