Yesterday morning I passed a shop with a sign outside that said ‘Seville oranges in season – make that marmalade’, so I decided to give it a try. Once I started searching for recipes on google I felt a bit disheartened about how time consuming it seemed, but managed to find an ‘absolutely fail-proof easy marmalade’ recipe, using a blender or food processor. The ingredients are simply oranges and sugar, it only takes 30 minutes to make and tastes great. Don’t worry if the orange mixture looks thick and dry once you’ve blended it – as soon as it hits the saucepan and is heated with the sugar it becomes glossy and loosens up. You could add some finely chopped stem ginger if you fancy. If you want to give some of the marmalade as a gift then decorating your jars with some pretty fabric and string/ribbon/elastic band makes all the difference (click on this link for a photo of my decorated ginger hot chocolate jars: https://katielovescooking.wordpress.com/?s=ginger+hot+chocolate). Alternatively you can use a kilner jar, which looks quite professional.
Make sure you sterilise your jars (recycled jars are fine) the following way first: ‘Wash them well in hot, soapy water, rinse well with hot, clean water and dry with a clean cloth. Then put the jars in an oven preheated to 140 degrees/Gas Mk 1 for 10 minutes. Put the contents into the warm jars, seal and leave until completely cold’ (from www.nigella.com).
Ingredients (makes approx 5 jars of marmalade and keeps for 6 months)
6 oranges (any type is fine)
Wash the oranges and remove any blemishes. Grate the zest of two of them using a cheese grater, and put the zest aside. Cut each orange (peel and all!) in to eight pieces, removing any visible pips as you go. Place in a blender/food processor until finely ground. Boil the orange mixture with the grated orange zest and the sugar in a saucepan, stirring occasionally, for 20 mins. It splatters, so be careful.
Sterilise the jars as per the instructions above and fill with the marmalade. Keep in the fridge.
Recipe from the Jerusalem Post
Fancy impressing friends and family with an edible gift, suggested by my friend Paul? This delicious chocolate walnut fudge takes just 10 minutes to prepare plus approximately 3 hours to set in the fridge. It looks quite professional presented in a box, such as these ones from the brilliant Hobbycraft shop http://direct.hobbycraft.co.uk/products-Nicole-Crafts-Sweet-Treat-Boxes-3pcs_317120.htm along with one of these gingham labels http://direct.hobbycraft.co.uk/products-Self-Adhesive-Preserve-Labels_333354.htm
Check out these previously posted edible gift recipes for further ideas https://katielovescooking.wordpress.com/category/edible-gifts/. And finally, here is the chocolate walnut fudge recipe:
Can condensed milk
150g milk chocolate chips or bar, broken in to pieces
300g dark chocolate chips or bar, broken in to pieces
150g walnut pieces
1 1/2 tsp vanilla essence
Heat the condensed milk on a low heat and then stir in the chocolate. Once melted add the walnut pieces, salt and vanilla essence. Stir it all together and then fill a tin foil lined smallish baking tray with the mixture. Put in the fridge to set for at least 3 hours then turn it out and cut it in to pieces. Can keep for up to three weeks in an airtight container.
Easy sweet chilli jam
I made this chilli jam for a few people at Christmas. Everyone loved it and said it went well with cheese, ham, bread, samosas or even to liven up a cheese sandwich. It’s really simple and although it takes a while to cook, 95% of the effort is just stirring, so you can sit near to the hob and relax (sort of). You may need to cook it for longer than 50 mins for it to become ‘like thick, bubbling lava’. Here is the recipe:
(Photo from www.bbcgoodfood.com)
Don’t be put off by the need to sterilise the jam jars. It’s easy! Nigella Lawson tells us how:
‘Wash them well in hot, soapy water, rinse well with hot, clean water and dry with a clean cloth. Then put the jars in an oven preheated to 140c/Gas Mk 1/275F for 10 minutes. Put the contents into the warm jars, seal and leave until completely cold then store in a cool, dark place’ (from www.nigella.com).
Here is a link to lots of other edible gift ideas:
(Photo from www.nigella.com)
Speaking of Nigella, here is another easy recipe, for gorgeous rocky road crunch bars. If you haven’t ever tried them then you need to. Okay they’re not healthy, but they’re great for making with children as they can help put the ingredients in a bowl, stir and even bash the biscuits up with a rolling pin! I didn’t bother dusting mine with icing sugar. Here is the recipe: