Berry Jam

Makes about 3 jars

1 kg berries

600 g honey

2 tablespoons lemon juice

This ratio of 1 kg of fruit to 600 g of honey suits most fruits. 

Just be sure to weigh the fruit after removing stones or any bits you won’t use, and add enough honey for this weight.

Put the fruit in a pot, mash it lightly with a wooden spoon, and bring to a boil over medium-high heat. 

Reduce the heat to medium and cook uncovered for roughly 20 minutes, or until most of the liquid has evaporated, stirring occasionally to prevent burning. 

You may need significantly less than 20 minutes, depending on the fruit. 

Stir in the honey and bring to a boil over medium or medium-high heat. 

It might froth up a bit, so stay nearby to stir when it does. Continue cooking over medium-high heat, ensuring it bubbles but doesn’t boil over or burn, stirring now and then. 

Cook until it appears fairly thick, then start testing small amounts of jam on a cold plate to check if it has reached a good setting consistency. It will take a minute or two to cool, so ensure it is fully cold before testing. 

Test for setting by tilting the plate slightly to see if it runs, and by drawing a line through it to see if it holds. 

Keep boiling and testing periodically until it sets well when cold, then transfer the jam into hot sterilised jars, seal with hot sterilised lids, and turn upside down for 5 minutes before turning them back upright. 

Alternatively, place in clean jars, seal traditionally, and process with boiling water bath canning for 10 minutes.

This jam will keep in the cupboard for about a year.

Roasted butternut squash soup

 🥣✨ What you’ll need:

🎃 Butternut squash
🧅 Red onion & bell peppers
🧄 Garlic & ginger
🍅 Tomatoes or cherry tomatoes
🥥 Coconut milk + veggie broth
🌿 Thyme, rosemary, paprika, cumin, black pepper & chilli oil

Roast everything until golden and soft, 

blend with broth and coconut milk for a silky, cosy soup. 

Garnish with fresh cilantro and a drizzle of coconut milk — pure comfort in a bowl.

Tips for the Best:

• Roast the vegetables until lightly browned for a deeper flavour.
• Use full-fat coconut milk for the creamiest texture.
• Adjust the consistency with more broth if you prefer it thinner.
• Add a drizzle of chilli oil or a pinch of cayenne for gentle heat.

 

 

Butternut Squash Soup

Preheat the Oven: 

Set your oven to 390°F (200°C).

Prepare the Vegetables: 

You can either peel and chop the butternut squash, or, simply cut the squash in half for roasting. 

Note: 

Halving the squash will require a longer roasting time, while chopping the vegetables smaller will speed up the cooking process.

Season the Vegetables: 

Add the seasonings (pepper, cumin, paprika, thyme, rosemary, and chilli flakes) to the vegetables. 

Drizzle with olive oil and toss to coat evenly. 

If halving the squash, drizzle olive oil on the exposed flesh. 

Cover the dish with aluminium foil.

Roasting: 

Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. If you've chopped the vegetables smaller, the roasting time can be reduced. If you've halved the butternut squash, expect a longer roasting time. 

For the last 10 minutes, remove the aluminium foil to allow the vegetables to caramelise slightly.

Blending: 

Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. 

Add the vegetable broth and ginger (if using), and blend until smooth and creamy.

Cooking the Soup: 

Pour the blended mixture into a pot and place it on medium heat. 

Stir in the coconut milk and cook for about 2 minutes, allowing everything to warm through.

Final Touch: 

Adjust the seasonings to your taste. 

Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chilli flakes or some chilli oil if desired.

Easy Jam Tart

From recipe at David Lebovitz

This should work with any jam, conserves, or marmalade, but I’d be a bit wary about using jelly, which may be too thin and runny. I’m thinking next time about adding a small amount of finely-chopped fresh rosemary to the dough, and you could certainly add a few swipes of fresh citrus zest, or a dusting of ground cinnamon or cardamom, if you’re so inclined. And although the tart is fine just as is, you could certainly serve this with vanilla or fresh ginger ice cream, or some whipped cream, to dress it up.

• 9 tablespoons (110g) unsalted butter, at room temperature
• 1/2 cup (100g) sugar
• 1 large egg
• 1 large egg yolk
• 1/8 teaspoon almond extract
• 1 1/2 cups (190g) flour
• 1/2 cup (70g) stone-ground cornmeal or polenta
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder, preferably aluminum-free
• 1 3/4 cups (450g) apricot,, raspberry or other jam
• coarse raw sugar; known as cassonade, turbinado, or demerara sugar, for finishing the tart

• Beat together butter and sugar until well-combined. Mix in the egg, egg yolk and almond extract.
• In a separate bowl, whisk together the flour, cornmeal, salt, and baking powder. Gradually add the dry ingredients, just until the mixture just comes together.
• Measure out 11 ounces (300g), which is about 2/3rd of the dough if you don’t have a scale, pat it into a disk, wrap it in plastic, and chill it. Take the remaining dough and roll it into a log about 2-inches (5cm) in diameter, wrap it and chill it, too
• Remove the dough from the refrigerator and allow to room temperature slightly. With the heel of your hand, press the dough into the bottom and sides of an unbuttered removable bottom tart pan (one that’s 9″ or 10″, 24cm), or springform pan, patting it evenly.
• Spread the jam evenly over the dough.
• Remove the log of dough from the refrigerator and slice in cookie-sized disks, then lay them over the jam. Top very generously with lots of coarse raw sugar, at least 2 tablespoons.
• Bake until the pastry is golden brown. (If you don’t trust yourself, or your oven, Luisa’s recipe says 20-25 minutes.) Let cool before serving, and serve at room temperature.

Notes

Storage: Although lovely just after it’s made, this tart will meld together beautifully overnight and will keep well for a couple of days, well-wrapped. Since it’s not-so-fragile, it’d be perfect to take along on a picnic.

Caramelized Quinces

Quince fruit benefits include 

- improved digestion, 

- enhanced immune function, and - better heart health, 

largely due to its high content of antioxidants, fiber, vitamins (like C, A, and B vitamins), and minerals (such as potassium, copper, and magnesium). 

It may also support skin and bone health, aid in weight management due to its low-calorie count, and help with nausea and acid reflux.

 Приготовленная на пару, а затем обжаренная в масле и мёде, айва приобретает мягкий, приятно кисловатый вкус и, как и её аромат, немного загадочный.

3 large quinces, washed
Juice of 1 lemon
2 tbsp/28 g. unsalted butter

2 tbsp/42 g floral honey, such as lavender, acacia, or orange blossom, thinned with 2 tbs. water

Halve and  core the quinces (do not peel), dropping them into a bowl of water to cover with the juice of the lemon. 

Fill the bottom of a couscous or pasta pot with water, set a snug-fitting vegetable steamer or colander on top, and bring to a boil. 

Add the quince halves, cover, and steam until completely tender, about 1 hour. Transfer to a rack to drain. 

Melt the butter in a 10-inch nonstick skillet over medium heat. 

Add the honey and bring to a boil, stirring.  

Carefully cut each quince half in half, add to the skillet, and cook, uncovered, over medium heat, turning occasionally until glazed on all sides (about 5 minutes). 

Serve with chicken or lamb tagine or even good Greek yogurt for dessert. 

Serves 4.

Paula Wolfert’s Caramelized Quinces

DAVID LEBOVITZ

- QUINCE TARTE TATIN RECIPE

- Vanilla-Poached Quince Recipe

- Easy Jam Tart

If figs are not ripening

 Eat them green:  If all else fails, you could try one of the many recipes for green figs.  

In Italy, green figs are added to frittatas and served on pasta. 

We particularly like this recipe for unripe figs and fettuccine, which is adapted from the Italian version online here.

1 lb. fresh fettuccine pasta
 1 medium onion, cut into a small dice
 ¾ pound unripe figs, rinsed and diced
 4 oz pancetta, cut into a small dice
 Pinch of hot pepper flakes
 ½ cup of dry white wine
 Olive Oil
 Salt
 Grated Parmesan Cheese

Recipe update: After trying this recipe according to the original instructions, which didn’t require that the figs be boiled and squeezed first, and then trying it by softening the figs by boiling, we have decided we prefer the latter preparation, as shown below.

- In a small saucepan, boil figs until slightly soft, rinse and squeeze out excess water. 

Cut the figs into small pieces. 

Heat enough olive oil to generously coat the bottom of a large frying pan.  

Add the onions and sauté over medium heat until translucent, then add the pancetta and sauté for another two minutes.  

Add figs to the pancetta and onions and sauté until the pancetta begins to crisp.  

Add the white wine to the pan and cook until the alcohol has evaporated. 

Then, add salt and hot pepper flakes to taste.  

Add half a cup of water and cook for 15 to 20 minutes, until the figs are soft and brown.   

Cook the pasta in salted boiling water, and when it is al dente, drain it, reserving half a cup of the starchy cooking water.  

Add the fettuccine to the frying pan, along with the reserved pasta water and toss in some grated parmesan.  

Stir together to coat the pasta in the fig sauce, and serve hot, topped with additional cheese.     

Buon Appetito!

Spiced Orange Pumpkin Cake

This delicious, lightly spiced pumpkin cake flavoured with orange is special. It's dairy-free, made with wholemeal flour and also contains less sugar than many other equivalent bakes. Perfect for autumnal festivities, especially Bonfire Night and Halloween.

Servings: 16 slices

Calories: 211kcal

Author: Choclette @ Tin and Thyme

Equipment:

power blender

Ingredients:

Pumpkin Cake

180 g coconut sugar or soft brown sugar (I used muscovado)

3 large eggs

150 ml neutral cooking oil (I used sunflower oil)

1 organic orange zest and juice

pinch fine sea or rock salt

400 g pumpkin purée (I used homemade)

225 g wholemeal flour

2 tsp baking powder

½ tsp bicarbonate of soda (baking soda)

2 tsp mixed spice or pumpkin spice

Blood Icing

50 g icing sugar

1 tsp beetroot powder (optional)

Instructions

Pumpkin Cake

Set the oven to 180℃ (350℉, Gas 4).

In a large bowl, whisk the sugar and eggs together until any sugar lumps have disappeared.

Add the oil, salt, orange zest and all but 1 tbsp of the juice (keep this for the icing). Whisk again.

Add the pumpkin puree and whisk until everything is well incorporated.

Sieve in the flour, baking powder, bicarbonate of soda and the spices. Discard any particularly large bits of bran that are left in the sieve. Ours goes onto the compost heap.

Fold the dry ingredients in with your whisk or a large metal spoon until everything is just about blended.

Pour into an oiled bundt-type silicone mould or tin. 

Alternatively, use a 23cm (9") deep round cake tin or mould. 

For a traybake, use a 23cm (9") square cake tin or mould.

Bake in the centre of the oven for 40-45 minutes for a bundt or ring mould and 35-40 minutes for a square tin. 

The top should be firm to the touch, and an inserted skewer needs to come out more or less clean.

Leave to cool in the mould for ten minutes, then turn out onto a wire rack to cool completely.

Blood Icing

Sieve the icing sugar and beetroot powder into a bowl. 

Then add enough of the reserved orange juice to make a slightly runny icing. Stir well.

Drizzle the icing over the top of the cooled cake.

Notes

If making a traybake, cover with a cream cheese frosting flavoured with orange. Slice into squares.

Don't just save this cake for Halloween; it's a fabulous autumn bake for any occasion. 

Just omit the beetroot powder from the icing, unless you like the bloody look.

Please note that calories and other nutritional information are provided per serving. They’re approximate and will depend on the exact ingredients used.

Nutrition

Calories: 211kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 56mg | Potassium: 207mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3954IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg

Recipe from Choclette @Tin and Thyme

Pumpkin and Orange bake

Ingredients:  

For the Cottage Cheese Base:  

• - 360 g cottage cheese  
• - 2 eggs  
• - 100 g Greek yoghurt  
• - 3-4 tbsp rice flour/oat flour  
• - Vanillin and sweetener (to taste)  

For the Pumpkin Base: 

• - 500-700 g pumpkin puree  
• - 2 eggs  
• - 3-4 tbsp rice flour/oat flour  
• - Zest of one orange  
• - Sweetener (to taste)  

Instructions: 

1. Begin by preparing the pumpkin. 

Bake the pumpkin using your preferred method. I suggest baking it in the oven at 180 degrees Celsius for about 40 minutes, or until it is soft.  

2. Once cooked, puree the pumpkin and then add the remaining ingredients for the pumpkin base: eggs, rice flour, orange zest, and sweetener. Mix everything thoroughly or puree again until the mixture is smooth.  

3. Prepare the cottage cheese base. 

In a separate bowl, combine the cottage cheese, eggs, rice flour, vanillin, and sweetener. Blend until smooth.  

4. In your baking dish, alternate layering the cottage cheese base and the pumpkin base, starting from the centre and working your way out.  

5. Bake the casserole in a preheated oven at 180 degrees Celsius for 40-50 minutes.  

Note:

- The consistency of the pumpkin base should be similar to that of the cottage cheese base. Depending on the type of pumpkin used, you might need to add a few extra tablespoons of flour to achieve the right consistency.

Cornstarch: 

For a softer cake, you can add cornstarch to all-purpose flour, but avoid using it as a direct substitute for rice flour on its own, as it can result in a dry cake.

Texture: 

Rice flour itself can create a lighter, fluffier cake texture. When substituting, consider the desired outcome and choose a flour that complements the recipe.

Good substitutes for rice flour in a cake include oat flour, millet flour, or sorghum flour

Oat Flour: 

This is an excellent choice as it has a comparable flavor to rice flour and can be easily made at home by grinding raw oats in a food processor. 

From facebook

Quince Compote

 

🍐 Quince: Harvest, Store & Cook

🌳 Picking Quinces

• Harvest: late autumn (Sept–Oct).

• Ripe when: golden yellow, fragrant, firm.

• Pick: twist fruit gently upward; avoid bruising.

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🏠 Storage

• Room temp: 1–2 weeks (they perfume the room!).

• Cool dark place / fridge drawer: 2–3 months.

• Best long-term: cook & freeze.

❄️ Freezing Steps

1. Peel, core, slice.

2. Dip in lemon water.

3. Blanch (2–3 min) or poach (5–10 min).

4. Freeze on tray → pack in bags/containers.

5. Keeps 8–12 months.

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🍯 Recipes

Quince Compote

• Quinces (4–5), sugar (150–200 g), lemon juice + zest, cinnamon, cloves, 500 ml water.

• Simmer 40–60 min until soft and pink.

• Store in fridge (2 weeks) or freeze.

• Serve with yoghurt, porridge, cheese, or roast meat.

Other Ideas

• Membrillo (quince paste) → firm, sweet, perfect with cheese.

• Quince jelly → spread for toast.

• Poached quinces → elegant dessert with cream or custard.

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👉 Tip: 

- Quinces are never eaten raw — always cook them to bring out their unique floral, honey-like flavour.

- Quinces pair well with quite a number of flavours. 

Think sweet and rosy spices, like cinnamon, star anise, vanilla and rose water, but also 

fresh and zesty ones, like citrus fruits and cardamom, or even bold and hearty flavours, like black pepper and bay leaves.