To top it off

With all the excitement of bread I needed something to top it. I had a pineapple in the fridge with screamed at me “make me into jam”.

I’ve only made few jams but the concept is pretty simple, fruit, sugar and a setting agent (juice of a lemon) you then just let if simmer away till it is soft and will set when cooled. I’ve never made it in batches big enough to keep to worry about it going off or the need to wax the top of the jar.

I remember a dinner with my partner's parents where we had some a bread roll or scone (see the memory is going) and his dad asked if we had any jam, “no but I can make some”. Frozen blueberries, a squeeze of lemon, sugar, 20mins and hey presto jam.

Minted Pineapple Jam

·         1 small pineapple about 300grams, peeled, cored and finally chopped.

·         150grams sugar

·         Juice of 1 small lemon

·         60ml water

·         2 large sprigs of mint

I just added this all together and simmered on low for about 45-55mins.

The mint was added for the last 10 minutes and then taken out.

The pineapple will soften and it will be ready once it thickens and set on a plate when cooled.

If it just to be eaten fresh, it doesn’t really need to set. Next time i mignt wiz 1/4 of the pineapple in the food processer to change the texture.

Hmmm it would be nice over ice cream or a pancake.

Most jam recipes have equal amounts of sugar to fruit but I have learnt from my best friend who is the queen of jams that half sugar is much nicer. This will of course depend on how sweet your tooth is, I don’t mind the odd tart every now and again.

blog bread

I have learnt so many things about cooking from blogs and you tube it is just like going to le cordon bleu or a cooking tour of china. The internet has been responsible for many kitchen adventures, from the turducken (chicken inside a duck inside a turkey), the joys of fondant with the cake boss to homemade cheese.

One of my favourite is the no knead cast iron bread. I have been making bread for years but i could never nail that airy ciabatta type country loaf. This recipe is a no fail, no brainer. 

I guess science plays a major part with something to do with the cast iron chamber and the moist dough. The best part is there is no need to lash out $300 bucks on a well-known brand name pot. I was excited as the Aldi catalogue had pots for $19 but after being there at opening to score one, I realised they had plastic knobs that were only oven safe to 190 degrees. There is nothing worse than a plastic knob that can’t take the heat.  Walking through K-Mart later I saw an all cast iron pot, handle included, not $19 but on sale for $15. Ripper!

This weekend has been carb central and every loaf is a winner. I have followed the recipe which is rare for me but as they say cook with no rules but bake with precision. I still can't help myself, adding 3/4 of a cup chopped black olives and a good handful of shredded parmesan at the second proving stage makes bread soooo good "you should open a shop"

Digested Memories

Why blog? 

Is it that I feel I am the next hot thing on the food scene? Is it a need to teach the world that cooking is actually incredibly simple? Is it a need to dispel foodie myths like your "risotto will only be perfetto if it is stirred counter clockwise 1472 times with a spoon handcrafted by an Italian Nonna on the eve of her wedding"?

No it is more about getting old and forgetful. I have cooked so many things that there are times I just simply can't remember some of my food successes. 

Life's journey has always been remembered by food in my family. I remember those long car trips to family holidays and not know if we had been through a particular town before till my sister would say, "Yes there is that cake shop that had that chocolate éclair."

I don't know if it is a particularly good way to remember your way through life, just taking happy snaps is probably better when it comes to getting into skinny jeans, but it is what it is.

This has continued throughout all my travels, from giant donuts on the Ostiense station platform in Roma, to ostrich in Amsterdam, sure the buildings and scenery is nice, but what’s for lunch?