Tag Archives: marmalade

Belligerent Biscuits

Being near to a certain Catholic holiday, I thought it appropriate to make Lebkuchen (Love Cookies). Only after the boy ate some dough, and asked, “Does this have ginger in it?”, did I remember his allergy. A quick wikipedia search taught me that another spice prominent in the recipe, cardamom, is in the same family as ginger, and those allergic to one, are often allergic to the others. Who needs arsenic?

Lebkuchen

Unfortunately (for him), most of my favourite recipes have ginger in them, and I love ginger in most everything. Furthermore, this recipe would give me an opportunity to use some of the marmalade I made (say that ten times fast).

Lebkuchen

1. Melt 60g butter and 2/3 cup golden syrup (cane syrup in US)

I ran out of golden syrup so used some local ironbark honey instead.

2. Sift in 1 tsp bi-card soda, 2 cups plain flour, 1/4 tsp each ginger, cardamom, cinnamon, cloves, cocoa.

3. Mix in with 1 tbs milk until dryish dough.

4. Roll out and cut until heart shapes and place on tray. Use end of wooden spoon to create dips in the centre of each biscuit, and fill with jam or marmalade.

Evidently, I could not locate my heart-cutter on this occasion.

5. Bake for 10 minutes and cool completely.

6. Using a double saucepan, or glass bowl over a boiling pot, melt 125 g cooking chocolate, and spread on back of cooled biscuits. Refrigerate to set.

Chocolate

 It may also be worth a mention that I once won 1st prize for these cookies in a local fair 😉

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3 bowls of sugar

Channelling my inner CWA, I decided to make marmalade. What most suprised me about this project what just how much sugar marmalade contains, even when home made. At least I know it contains no preservatives or colours.

Three Fruits Marmalade

Ingredients: 1 grapefruit, 2 oranges, 1 lemon, 2.5L (10 cups) cold water, 2.5kg caster sugar

Method

1. Slice off ends or fruits, cut in half lengthways, then thinly slice crossways. . Place with water in a large bowl. Cover with plastic wrap and set aside in a cool place for 8 hours or overnight to infuse.

The recipe advises to keep the seeds, but unfortunately, even though I had purchased my fruit from a small locally owed grocer, they were still genetically modified enough not to have seeds to preserve.

Fruit Infusion

2. Transfer mixture to a heavy saucepan. Boil, stirring occasionally, for 45 minutes until rind is tender.

3. Meanwhile, preheat oven to 120°C. Place sugar in shallow dish in the oven, stirring once, for 10-15 minutes until warmed.

Sugar for Marmalade

4. Reduce stove heat. Add warm sugar and cook, stirring until the sugar dissolves. Gently boil, stirring occasionally and remove any scum on the surface, for 50 minutes until mixture thickens to setting point. (Spoon a little marmalade onto saucer in the freezer for 2 minutes so see if it turns gel-like)

5. Ladle into jars, seal and turn upside down for 2 minutes. Turn upright and set aside until cooled.

Unfortunately most of my reusable jars were occupied by various nuts and fruits, so I did have to purchase some to use for this recipe.

 

Finished Product

While marmalade can be a bit zesty for my tastes, I know my mum will enjoy a jar. The colours of this project alone made it worth it, and reminded me of my 60s vase collection:

Some encased glass 60s vases

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