Seville oranges are in season right now so it is time to roll up your sleeves and make Marmalade! I learnt a couple of things last week, firstly that Seville oranges have a short season from the end of December to mid-February, and secondly that there is a high concentration of pectin (natural gelling agent) in the pith and seeds of citrus fruits. What this means is that to make marmalade you only need 3 ingredients and decent amount of time on your hands.
Now I confess before I embarked on making Marmalade last weekend I gave Mummy Mortimer a ring to see if she had any top tips. Her advice was to cut the oranges in half and to cook them first in a shallow pan with a little water to soften the rind. It was a great shout and meant that I could make the marmalade in two stages and the rind was incredibly easy to cut into slivers.
My tip is to put at least 4 side plates in the freezer for testing when the jam has reached setting point. When you think the jam is ready to test – spoon a small amount onto one of the plates and place back in the freezer for 1 minute and then push the marmalade gently with your fingers to see if the jam wrinkles. If it does then you will know that it is ready, if not keep boiling.
The beauty of making your own marmalade is that you can adjust the balance of sugar in the recipe to suit your own palate. I personally prefer a sharp marmalade so I work on the following ratio 750g sugar to 1 litre of liquid and then add more sugar as needed.
The process of making marmalade whilst lengthy is very easy and I recommend you giving it a go if you can get it your hands on some Seville oranges. At the end of the process you’ll have at least 3 jars which you and either keep and enjoy over the next few months or give to friends and family as gifts. Enjoy!
“A wise bear always keeps a marmalade sandwich in his hat in case of an emergency”
~ A Bear Called Paddington ~
My day always kicks off with a strong cup of coffee, it is my one vice that I simply can’t do without. I love the ritual of making it, packing the coffee grounds into my percolator and then waiting the five minutes for it to brew whilst the blissful aroma fills my kitchen. The only downside is that I have a tendency to gulp the coffee down in a matter of minutes before dashing out of the door to catch the train to work.
At the weekend when time is not of the essence a lazy brunch with lots of coffee is how I like to start my day before heading out to walk Oscar up on Wimbledon Common. The recipe below is a fantastic brunch option that is very simple to make and absolutely scrummy. If you are efficient it can be prepped and on your plate in under 10 minutes.
The key to this recipe is not over cooking your poached eggs so that the yolk is still runny when you cut into it and creates a beautifully rich sauce. In essence poaching an egg is very straight forward, however sometimes it takes a couple of tries to work out the timings. My tip for poaching an egg is to put a ¼ teaspoon of vinegar in the poaching water and make sure that the water is simmering whilst the egg is cooking not boiling.
This is a fantastic recipe full of vibrant colours that is a great way to start your weekend. Enjoy!
If you are having friends over for brunch, or if you are looking for something simple to cook with your kids for breakfast that is simple and tasty then this is a great little recipe! Cooking pancakes should be straightforward and fun – if a little messy…
These pancakes are very similar to drop scones, they should be relatively small, about 10 cm in diameter making them very quick to cook. I would highly recommend using a non-stick frying pan that has been lightly oiled when making this recipe. If you use too much oil the pancakes will simply absorb the oil as they cook. My tip for oiling the pan is to pour a little vegetable oil onto a piece of kitchen towel and then grease the pan all over, rather than pouring the oil directly into the pan. Also it is always worth doing a small tester pancake to make sure that you pan is hot enough before starting to cooking the pancakes in batches.
The ‘filling’ of the pancakes is a classic combination of apple and cinnamon. As they cook your kitchen will be filled with the a lovely fragrance that I always associate with autumn and crumbles. The syrup adds a sweet and sharp element to the dish that makes the pancakes particularly moreish as they soak up the juices. These pancakes are best served straight from the pan – if left too long they will start to dry out.
One of my great friends is visiting from Jordan at the moment and it is such a treat to be able to catch up with her over brunch! Whilst Jordan has delicious food, two things that are relatively hard to get out there are blue cheese and ham. So with that in mind that I thought it would be nice to whip up a quick brunch containing both of these things.
This recipe is really very quick and easy and can be easily adapted according to your own tastes. There is no need to pre-cook any of the ingredients, so it is really a case of putting the filling on the croissant dough and folding them up into a little parcel before putting them into the oven to bake.
Now, if you really want to go the whole hog you can make your own croissant pastry, but in my view life is too short so I tend to stick with pre-made dough. One word of advice in relation to making this recipe is make sure that you seal the edges of the pastry as best as you can by pinching the dough together as this will help prevent the cheese oozing out of the croissant whilst it cooks! Enjoy!