Tag: raspberries
Cinnamon Sugar French Toast
Cinnamon Sugar French Toast
ingredients: Loaf of pasta dura or ciabatta bread thick sliced,3 free range eggs, 2Tlb cream, butter, 2tsp caster sugar, 2tsp cinnamon,1 tsp maple syrup, blue berries, raspberries
Method: slice bread and combine the sugar and cinnamon onto a plate. Mix eggs, cream and syrup with a fork. Heat a non stick grill pan with a dollop of butter. Soak each slice of bread in the egg mix and then cook on the pan, flipping once the bread is nice and golden. While still hot, lay the bread in the cinnamon sugar-coating both sides. Top with berries and a drop of butter.
raspberry and vanilla pod jam
It’s important that my children know where the food they eat begins. That not everything must be bought from the supermarket and most of the time what we can create in the kitchen with our own hands and hearts has a far greater effect on their well-being than anything that can be bought off a shelf, even jam.
Raspberry and Vanilla Pod Jam
ingredients: 700g fresh or frozen raspberries, 700g caster sugar, 3 teaspoons of vanilla pod paste, juice of 2 lemons, 1 tablespoon of pectin powder(optional)
method: Before beginning place a saucer in the freezer to chill and wash and sterilise your jars by boiling in a pot of water for 10 minutes. To make the jam, combine raspberries and sugar in a heavy base pot on a low heat and gently heat until all the sugar is dissolved. Add the vanilla paste and juice of the lemons and the pectin powder to the mix. Adjust the heat to a low boil, creating good movement within the mix. Stir regularly to avoid sticking and burning for 20 to 25 minutes. When the jam starts to reduce and thicken lower the heat and test by dropping a teaspoon of the jam onto the chilled plate from the freezer. If the jam develops a skin once on the plate and wrinkles when pushed with your finger, it’s ready. Turn off the heat and allow to stand for a few minutes before funneling into hot pre sterilized jars. Seal with the lids while still hot.
lemon buttermilk pancakes with raspberry coulis
lemon buttermilk pancakes with raspberry coulis
ingredients:1 1/2cups self-raising flour,1 free range egg,375ml buttermilk,juice of 1 lemon,3tablespoons caster sugar,2teaspoons butter melted,1teaspoon vanilla extract,extra butter for cooking
method: In a mixing bowl add all of the ingredients and whisk into a smooth batter. heat a non stick fry pan and add a little butter over a low heat, with a large serving spoon add a heaped spoon into the pan. allow to cook to a light golden brown and bubble on the surface before flipping. Continue cooking the remaining mixture.
Raspberry Coulis
ingredients: 1cup frozen raspberries,juice of 1 1/2 lemons, 1tablespoon caster sugar
method: Combine all ingredients into a fry pan. Over a medium heat, simmer until the mixture thickens and becomes syrupy. Serve warm over the pancakes with a dollop of mascarpone or crème fraîche.
raspberry and coconut tea cake
raspberry and coconut tea cake
ingredients
100 grams softened butter, 100 grams caster sugar,300 grams self-raising flour,3/4 cup milk,3/4 cup designated coconut,2 teaspoons vanilla extract, 2 eggs,200 grams raspberries
method
combine the softened butter with the caster sugar in a mixer and beat until light and fluffy. add eggs, flour, vanilla and milk, beat to a smooth batter consistency, then add the coconut. poor into a greased tin and top with raspberries. bake on the middle oven shelf at 175°C for 40 to 45 min.
St GEORGIA & Boo 