Last week I made Pink Jam which naturally led to this recipe! I mean, how did you not see that coming, Gin Jam Crumble… doesn’t that just sound yummy and moreish. Plus, once you have made the jam this recipe is super easy. I would almost say a child could make it, but as this will still contain alcohol I advice you don’t let them do it!
375g Plain Flour
1tsp Baking Powder
Pinch Freshly Grated Nutmeg
225g Caster Sugar
250g Unsalted Butter
1 Large Egg
Zest of 1 Lemon
200g Rolled (porridge) Oats
250g Pink Gin Jam
Preheat your oven to 180C/160C Fan/Gas Mark 4. Line a 30cm baking tray.
In a large bowl, combine the flour, baking powder, salt, nutmeg and sugar and mix until combined. Add the cold butter, egg and lemon zest and whisk until the mixture resembles crumbly breadcrumbs.
Pour half of the mixture into the baking tray. Using a large spoon (or your very clean hands!) push the dough flat, and into the corners, ensure that it is evenly spread out.
Pour over approximately 250g Pink Jam and spread over the dough. Again make sure you get those edges!
Back to the remaining dough; add your oats and stir through. Crumble over the jam.
Bake for 45-50 minutes, or until golden and firm to touch.
Leave to completley cool in the tray. Cut into 12 pieces (or smaller if you want snack size/sharing). ENJOY!!!!
These keep for up to 7 days in an air tight container!
125g Brown Butter
220g Light Brown Sugar
200g Plain Flour
1tsp Baking Powder
75g Salted Caramel Sauce (plus extra for serving)
Line an 8″ round tin. Pre heat the oven to 150C/300F
Start by making the brown butter. Do this by make this by placing the butter on a medium heat and cooking until it reaches 150C/300F, it will start to smell slightly caramelly. Leave to slightly cool.
Whisk together the eggs and sugar together until light and fluffy. Whisk in the butter, followed by the four, baking powder and salt. Fold in the pretzels and 50g of the salted caramel sauce.
Place into your tin and drizzle over the remaining 25g of Salted Caramel Sauce. Bake for 35 minutes. It will be soft when it comes out but if it wobbles too much cover with foil and bake for a further 10 minutes.
To serve cut small slices and drizzle with more caramel sauce! It’s best eaten on the day of baking but will last 3 days in an airtight container!
I admit this sounds like an odd one but bear with me, they turn out great! This will recipe makes approximately one 500ml jar. It’s a lot of blueberries but they last! They are great for those warm sunny evenings – slather some good crusty bread with goats cheese and sprinkle these on top! You can even jazz it up even more by doing it on Melba toast with some charcuterie and serving them as canapés! Or eat them out the jar like I do!
125g Apple Cider
75g Granulated Sugar
1/2 tsp Salt
Zest of one Lemon
Zest of one Lime
1 Green Cardamon Pod
6 Whole Cloves
15g Fresh Ginger
1 Cinnamon Stick
In a large pan, combine the vinegar, water, sugar and salt. Place on a medium heat, stirring occasionally until the sugar has dissolved. Take off the heat.
Slice the ginger and had to the hot brine along with he zests and other spices. Leave to infuse for 15 minutes. Using a slotted spoon remove the spices and place to one side.
In a sterilised jar, add the blueberries with the spices, try to distribute them evenly amongst the berries. Pour over the brine and tap out any air bubbles. Seal and leave for at least two days before eating!
This is probably one of my favourite chutneys. It’s spicy, tomatoy, with a lovely caramelised flavour to it. It goes great with hard cheeses, such as cheddar or Gouda! Though I’ve also been known to have it with chips!
6-8 Large Vine Tomatoes
3 tbsp Extra Virgin Olive Oil
3 Garlic Gloves
40g Fresh Ginger
3 Red Chillies
125ml Red Wine Vinegar
250g Light Brown Sugar
Pre heat the oven to 160C/140C fan/gas 3.
Halve the tomatoes and place into a roasting tin. Throw in the garlic cloves and drizzle over the oil. Season and roast for 25-30 minutes, until nice and sticky and caramalised.
While they are roasting peal and slice the ginger and chop up the chillies. Add to large pan, along with the tomatoes. Take the skin off the garlic and add. Blend together until you have a chunky mixture.
Add the the vinegar and sugar to the mixture and place on a medium heat. When the mixture begins to boil reduce the temperature and leave to simmer. Leave for about 35-45 minutes, stirring occasionally.
Pour into warm sterilised jar. Seal and store in cool, dark place.
This chutney gets better with age! Try to leave it for at least a month before diving in!!
With the boy as a brewer and endless amounts of beer that comes into the flat I decided to do something other than just drink it, much to do his disappointment.
Beer Pickled Pickles!
These are so easy to do and really taste fantastic. I recommend a hoppy beer, here I used Lagunitas IPA but I’ve also done it with one of the boys brews for my sister wedding! Use whatever beer makes you happy, though I wouldn’t recommend a stout!
As it’s just two of us here I made this into a smaller recipe, but you can easily double or triple it! Just up the quantities and jar size!
Makes one 500ml Jar
150g Apple Vinegar
100g Granulated Sugar
15g Yellow Mustard Seeds
10g Whole Peppercorns
20g Pink Himalayan Salt
1tsp Chilli Flakes
400g Snacking Cucumbers
Place the beer, vinegar and sugar into a pan. Place on a medium heat and stir occasionally until the sugar has dissolved. Add the remaining ingredients, bar the cucumbers and leave to simmer for about 10 minutes.
Sterilise your jar. Do this by filling up with hot, soapy water, rinse clean and place in the oven on a low heat for 10 minutes. Or wash in the dishwasher. Your jar needs to be warm when you fill it though.
Top and tail your cucumbers. Slice into quarters and put them into your jar standing up right. Try and wedge in as many as you can.
Pour over the pickle mix, covering the cucumbers. Knock out the air bubbles by lightly tapping on the surface and seal.
Leave for at least 4 days before devouring. I recommend a good cheese board with some hard cheeses or in a cheese toastie!
Caramelised pecans are such a treat in our household! I love them but they aren’t exactly the healthiest thing I make. But they are perfect for movie nights, girls nights in, or even just a Friday night snack!
5 tbsp, Light Brown Sugar (firmly packed)
1 tbsp Golden Syrup
1 tbsp Unsalted Butter
Pre heat your oven to 180°C (160°C fan)
Roast your pecans for about 10 minutes, until you get that lovely roasting aroma.
Meanwhile, in a large pan add the sugar, golden syrup and butter. Melt on a medium heat, stirring constantly, until it bubbles. Stir in the toasted pecans. Make sure they are all covered.
Place back onto the roasting bad and spread out evenly. Place back in the oven for 7-10 minutes. Remove and allow to completely cool before breaking into pieces.
These should last 2 weeks in an air tight container!
This is a super easy, simple snack – only five ingredients! So I am keeping this post super simple too…
These are perfect for a little pick me up and last about 1 week in an airtight container. Not only are they simple to make there is hardly any washing up! Win win in my eyes!
70g Crunch Peanut Butter
15g Cacao Powder
2 tsp Sesame Seeds
Begin by placing all the ingredients a bowl. Give it a good stir, add two tablespoons of water to loosen up the mixture. Keep mixing until the mixture comes together.
Take a tablespoon of the mixture (approx. 20g) and roll into a ball. Continue doing this until all the mixture has finished, it should make around 12.
Munch away! These are also perfect with a cuppa 😉