HOMEMADE STRAWBERRY JAM

2 pounds strawberries, washed/hulled and crushed in a food processor
4 cups sugar

Combine sugar and berries in a deep, heavy bottomed pot and cook on low to melt the sugar.  Once dissolved, raise the heat to high and bring to a full boil! Stir often until it reaches 220 degrees on a candy thermometer.  If you like it extra thick, let it go an extra couple of minutes.  Remove from heat and cool.  Store in a glass jar in the fridge and enjoy.

adapted from allrecipes

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INCREDIBLE JAMS YOU MUST TRY

WANT TO TRY SOME OUTRAGEOUS JAMS? CHECK OUT SARABETH'S!!!! I CAN'T WAIT TO TRY THESE SANDWICHED IN SOME BUTTER COOKIES.  WE HAVE ALREADY USED THE PEACH APRICOT WITH OUR COCONUT SHRIMP!!! AMAZING!!!

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Cherry jam frangipane tartlets + "Hanna"

Sometimes I get mad at things that usually do not bother other people; for instance, I hate it that some incredible movies go straight to DVD here in Brazil, after I’d waited forever to see them on the big screen: that has happened quite frequently lately – “Take Shelter”, “Jane Eyre”, among others – and it was the case with “Hanna”. It is such a shame that not many people have heard of such an

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Blackberry jam crumb cake

Not one to be afraid of massive amounts of ingredients – I have made this cake, after all – I must confess that I almost gave up baking the cake on the photo. Almost. Reading the recipe with a calculator on hand I shrieked at the idea of using nearly 400g of butter, 500g of sugar and – my goodness – over 700g of flour in one single cake; a recipe that would pretty much empty my entire pantry. :

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Raspberry Port linzer tartlets and a list of the movies I love

I’ve finally finished something I’d been meaning to do for ages: a list with my all time favorite movies – the ones I deeply love. It was rather difficult putting the list together – and I might have forgotten something, only time will tell – but it was a lot of fun doing it. It is posted here, if you’re curious. :)

These lovely tartlets were a similar challenge: the pastry was very difficult

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Rose water panna cotta with baked blueberry jam

Anyone who listens to my Ipod or my CDs will notice that most of the music I love is old – I’m not interested in the music enjoyed by most people nowadays (with a few exceptions). My favorite songs have been favorites for the last 20 years or so. Does that make me an old fart? You can be honest and tell me. ;)

To balance the situation, I’ve brought you today four “things” relatively new to me

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Back to school raspberry granola bars and my (many) obsessions

I’m someone who obsesses with certain things from time to time – directors, actors, music, you name it. And food, of course. I obsessed with Ralph Fiennes so badly after “Schindler’s List” that I had to watch each and every film with him – and that led me to Kathryn Bigelow’s “Strange Days” (which is far better than “The Hurt Locker”, imho). Did I mention I was about 17 back then? Well. ;)

It

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Gooey chocolate cake with raspberries and something positive about getting old

Getting older is not a walk in the park – gray hair, anyone? – but there is definitely a positive side to it. I’ve become a more patient person, and let me tell you, patience was never one of my virtues.

After baking and unmolding this delicious cake – oh, it was really delicious and I’m no chocoholic – the result almost made me cry: the poor thing looked ugly as hell on the plate. A glance

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Pandoro with peach jam

I’ve been trying, for a while now, to cook and bake using seasonal ingredients – influenced by my good friend Ana Elisa – and for that reason this recipe was kept on my messy files for almost a year. Finally the peaches are in season and I could make it – this jam is so delicious it was worth waiting that long for it.

The pandoro itself is not very sweet, therefore perfect to be eaten with the

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Cherry and almond tartlets

I know, I know – another cherry tart in less than a week… But be honest with me: would you be able to resist such a beautiful dessert? I ran to the kitchen the moment the magazine arrived at my door. :D



Cherry and almond tartlets
slightly adapted from Australian Gourmet Traveller

Filling:
500g crème fraîche*
100ml pouring cream
20g pure icing sugar, sifted, plus extra for dusting
fresh

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Jam buns

Yeasted challenged, fear not: these buns are absolutely easy to make and good to finish up that jar of jam that has been around your fridge for weeks (months, maybe?). :D

It’s not even right for me to take the credit over these – the standing ovation should go to my stand mixer.



Jam buns
from Donna Hay magazine

2 teaspoons active dry yeast
5 tablespoons caster sugar
¾ cup (180ml) lukewarm

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Almond and jam bars

You probably won’t believe me, but the universe conspired for me to make this recipe. :D

I was watching one of Bill’s shows – aren’t his daughters the cutest things ever? – and he made these bars. On the following morning, I found the exact amounts of almonds and jam in my fridge; I considered it a sign – you know how much I’m fond of signs – and started baking the bars right away. :D

Almond

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