african vanielje on Mar 17 2008 | Filed under: vkcb
I hate waste, especially with food, and even if I didn’t candied orange and lemon peel is so delicious, and has so many uses it really is worth the time and effort it takes to preserve. At Easter I use candied peel for Hot Cross Buns, Easter biscuits and Pashka (a traditional Russian Easter [...]
african vanielje on Jan 11 2008 | Filed under: Fruit, breakfast, preserves, seasonal cooking
Now that I am actively trying to eat breakfast in the morning I am forcibly reminded that January and February is Seville Orange Season. It may be an English thing, but no marmalade is quite the same as that lovingly made from these delicious Spanish Oranges. They have just the right level [...]
african vanielje on Nov 14 2007 | Filed under: christmas, sweet kitchen
I always buy organic oranges to juice for my daughter, and as they come at a premium I don’t like to waste pith, peel or pip. So at the end of every bag of oranges I whip up a quick batch of candied peel which I theoretically stockpile for Christmas. I say theoretically, because that [...]
african vanielje on Aug 26 2007 | Filed under: vkcb
Surprisingly, this jam is actually very straight forward. Don’t be put off by my ineptitude, just remember to make sure that your fruit takes up no more than half of your pan, and that your pan does actually fit on one of your hob plates. It will be very difficult to get it up to [...]
african vanielje on Aug 26 2007 | Filed under: how to
To sterilize jars put them through your dishwasher and use immediately, or wash thouroughly before placing in a cool oven (on a baking tray lined with kitchen towel) and heating to 110*C. Once the temperature is reached leave the jars in for half an hour. Remove and let cool slightly before filling. You can also [...]
