Cherry Guava Jelly

This little Jelly was introduced to me by my friend Claire who always has a wonderful stash of recipes. She has a great big Cherry Guava tree in her garden and this winter offered me a bag full of her ripe pickings! This recipe is based on 950g ripe fruit.




Cherry Guava Jelly

Ingredients:
1Kg Cherry Guavas
5 C Water
288ml Sugar
50ml Lemon Juice

Method:
1. Wash the fruit and remove any rotten or spoilt fruit.
2. Weigh the fruit.
3. Put the fruit into a pot and cover with water (about 5C per kilo)
4. Put it on the stove and boil it for 30 minutes.
5. Strain the contents in a muslin bag hanging over a bowl overnight. (It's up to you whether you squeeze it or not, it will go cloudy if you do.)
6. Measure the liquid in ml. divide that number by 5, then multiply that by 4. This is how much sugar you need.
7. Add 20ml lemon juice per C liquid.
8. Put the fruit liquid, sugar and lemon juice in a pot and bring to a rolling boil. Stir constantly.
9. Continue until the jelly starts to coat the back of a wooden spoon.
10. Pour into sterilized jars.

Serve with Lamb, or with Cheeses and crackers!

Makes 3 small jars

1/3 of the Way in the 31 Day Challenge!

Well I can hardly believe that we're already on day 10 of the 31 Days challenge! It's been so much fun to finally get a grip on my recipe file, and so fulfilling to see more of my recipes online. It's also been precious to take this walk down memory lane as each recipe brings back such vivid memories of a certain time or stage of my life.

It also reminds me of the precious loved ones who've shared their recipes with me. Some are family, some old friends, some I don't have the blessing of seeing anymore and some have passed away. But by sharing a recipe with me all those years ago, these recipes will continue to remind me of them and bring a grateful smile to my face each time I bake or cook.

I love how food is such a central theme around our times of getting together with the ones we love. Precious memories are made around the dinner table as we linger at the table while chatting and laughing about the day's events. Not to mention how we all gather around a memorable Christmas Dinner, or Birthday Champagne Breakfast! Eating and enjoying good food is at the core of our nature, across all cultures, and is a tradition to be treasured.

So the next time you prepare a meal for your family, try not to be rushed. Take your time, cook it with love. And encourage the recipients of your labours to savour and enjoy each bite. Linger longer at your table. Really engage with each other, take time to talk, to laugh and to listen.

And may I encourage you to take the time to share your recipes, and to leave a lasting legacy for your children, for a time when you will no longer be around to spoil them with your culinary delights!

Asparagus, Celery, Pea and Bacon Risotto

This recipe for Asparagus, Celery, Pea and Bacon Risotto is another gem of a recipe from Claire! I've never been a huge fan of Asparagus, but this recipe has got me hooked! Try it! You might just be converted :) The pea and bacon combo is the bomb!



Asparagus, Celery, Pea and Bacon Risotto

Ingredients:
1L Chicken Stock
200g Celery, sliced (or an onion will do
150g Streaky Bacon, sliced
Olive Oil
400g Rice
75ml Dry white wine
350g Asparagus (I like the fresh baby green ones) cut into 2 cm pieces, reserving the heads
150g Frozen Peas
100g Parmesan Cheese (DF: Omit the cheese)

Method:
1. Saute celery and bacon in oil. (optional: reserve the bacon to sprinkle on top when serving)
2. Add rice and cook for 2 min.
3. Add rice and 1 ladle of stock at a time, giving it time to absorb each ladle, (Half way, add the asparagus and peas.)...until all the stock is used up.
4. Heat a griddle pan until smoking and sear asparagus heads until a bit charred.
5. Serve the risotto with Asparagus heads Bacon and Parmesan sprinkled on top.

DELISH!!!

Serves 4-6

Beetroot Risotto with Summer Greens

I've inherited this recipe for Beetroot Risotto from my good friend Claire who is a whiz in the kitchen as well as in the garden. I had a lot of fresh Beetroot growing and she had the perfect dinner for me to make with it. My family absolutely loves this dish, which I really appreciate as Claire's Hubby isn't a fan, so she has to wait for him to be out of town to make it. Don't be tempted to go without the lemon, it's a MUST!

Beetroot Risotto with Summer Greens

Ingredients:  Serves 4                                    Serves 6
1 1/2 L Chicken or Vegetable Stock                (2l) (4 tsp stock powder in boiling water)
3T Butter or Olive Oil                                    (4T)
1 Medium Onion Diced                                  (2)
350g (2C) Arborio Rice (can also be regular)    (3C)
125ml White wine                                          (180ml)
2 T Fresh chopped Parsely (or 1 dried)
2 T Fresh chopped Basil (or 1 dried)
3 Medium Beets, peeled and grated                  (5)
3 Handfulls spinach, finely sliced                      (4)
Salt & Pepper to taste
Grated peel and juice of 1 lemon                       (1 1/2)
Freshly grated Parmesan cheese to serve (DF: Omit the cheese)

Method:
1. Bring the stock to a simmer. (or mix stock powder with boiling water.)
2. Heat the butter in a separate wide pan over medium heat; add the onion, and sauté for 3 minutes. 
3. Add the rice, stir to coat well, cook for 1 minute. 
4. Add the wine and simmer until it’s absorbed, then stir in the parsley, basil, and the beets. 
5. Add 500ml stock, cover, and simmer until the stock is absorbed. 
6. Begin adding the remaining stock a ladle at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is tender. 
7. Before the last ladle, add the beet greens or spinach. 
8. Season with salt and pepper, then stir in the lemon peel and juice. Top with parmesan.

oh and expect PINK!

Flop-proof Madeira Cake

Now, this recipe is such a winner for many reasons; firstly, it's so easy, you just add all the ingredients and mix them together on high speed, and Voila! Secondly, it's flop-proof and bakes beautifully every time. It's also a great hit with kids because of the above mentioned reasons! And lastly is also a great recipe for cupcakes.

Flop-Proof Madeira Cake

Ingredients:
125g Butter or Margarine
200g/400ml Cake flour
200ml Sugar
10ml tsp Baking powder
2 Eggs
125ml Milk
7ml Vanilla essence
1ml Salt
Icing sugar for dusting
Optional Variation: 125ml Coconut and Almond essence

Method:
1. Preheat your oven to 170* and grease a loaf tin or a ring form, or line your muffin tray with paper cups.
2. Add all the ingredients into a mixing bowl and beat on high for 5 minutes.
3. Spoon the batter into the tin (if making a loaf, hollow the center as it rises a lot).
4. Bake for 40 minutes (or 20 minutes if making cup cakes)
5. Allow it to cool for about 10 minutes before removing it from the tin.
6. Dust with icing sugar, and Voila!

Makes: 1 Cake or 18 Cup cakes

Carrot & Coconut Soup

Now that it's winter, it's definitely time to pull out your favorite soup pot and head out to a fresh Vegetable market near you! A week or so ago, I was visiting my friend Claire and moaning about how I had lost all motivation and inspiration to cook. She immediately came to my rescue with 2 gorgeous soup recipes! Thank you my friend - you saved my day!

I tried this one first and it's STUNNING! I screwed up my nose when I saw that it required fresh Ginger and asked her if I could leave that out, but she replied with a definite NO! And having now made it myself, I have to agree! Use this recipe as is, or don't even bother!

Carrot & Coconut Soup

Ingredients:
1 Large Onion chopped
4C Chicken broth (or 4C water + 2 stock cubes)
2 tsp Crushed Garlic
2 Tbs Grated Ginger
1 tsp Curry powder
6 Peeled & sliced Carrots
2 Peeled & cubed Sweet potatoes (regular will do)
340ml Coconut milk
Salt & Pepper

Method:
1. Saute (also called: dry frying) the onions in a tablespoon of broth for 5 minutes.
2. Add garlic, ginger & curry powder, mix well.
3. Add the remaining broth, carrots & sweet potatoes and simmer on medium heat until the vegetables are tender (But not mush - There's no good in that!) 15 minutes.
4. Remove from the stove. Add the coconut milk and blend with a hand held blender.
5. Taste and decide if it needs more salt or pepper.
6. Serve with a delicious fresh loaf of your favorite bread!

Serves: 6