July


BLACKCURRANT JAM

Make use of your blackcurrants and make jam for friends and family.

INGREDIENTS:

  • Blackcurrants (300g)
  • Granulated or Caster Sugar (300g)
  • Lemon Juice (1, small)
  • Water (250ml)

METHODS:

  1. Clean the blackcurrants, ensuring that all stalks have been removed.
  2. Place the fruit in a pan with the water and allow to boil for twenty minutes.
  3. The sugar and lemon should then be added and the mixture should be boiled until it reaches 105°C.
  4. Leave to cool for a while before pouring into clean jars and sealing immediately.

STUFFED AUBERGINES

A great alternative to stuffed peppers!

INGREDIENTS:

  • Aubergine (2)
  • Olive Oil (2 tbsp)
  • Onion (1, finely chopped)
  • Garlic (4 cloves, crushed)
  • Cherry Tomatoes (12, cut in half)
  • Green Olives (50g)
  • Basil Leaves
  • Mozzarella (125g)
  • Breadcrumbs

METHODS:

  1. Slice the aubergines in half. Leaving a border of around 1cm spoon out the inside. Brush the aubergine shells with oil and bake for twenty minutes.
  2. In a pan fry the onions, aubergine flesh, garlic and tomatoes until thoroughly cooked. Add the basil and mozzarella.
  3. Remove the aubergine shells from the oven and spoon in the filling. Bake for another twenty minutes.

COURGETTE & CARROT MUFFINS

An alternative to your everyday muffin.

INGREDIENTS:

  • Egg (1)
  • Courgette (1/4, grated)
  • Carrot (1/4, grated)
  • Raisins (1 tbsp)
  • Milk (2 tbsp)
  • Sunflower Oil (1 tbsp)
  • Plain Flour (75g)
  • Brown Sugar (15g)
  • Baking Powder (1tbsp)

METHODS:

  1. Beat the egg in a bowl before adding the grated carrot and courgette, raisins, milk and sunflower oil.
  2. In another bowl mix the dry ingredients together; the flour, sugar and baking powder.
  3. Stir the wet mixture into the dry mixture.
  4. Place the mixture in the muffin cases and cook in an oven pre heated to 220°C for twelve minutes.