Hello Sweets,
Help! We have a new obsession... We've been getting a little retro in the kitchen lately and our sweet toothed thoughts and love of cooking have helped us stumble upon the joy of making our own preserves... It all started last weekend and now we've got lists as long as our arms for a million and one flavour combinations that we can't wait to get trying (so you'll probably see more yummy things like these in the coming weeks!)
This morning we decided we'd give a favourite tried and tested flavour combo (from when we made these milkshakes) a go in curd form...
You will need:
500g Strawberries (hulled & halved)
2-3 tbs of Rose Syrup
2 large eggs (beaten)
60g butter (roughly chopped)
100g sugar
equipment:
large saucepan with lid
seive
Heat proof bowl
spoon
sterlised jars.
Step 1 - Take your strawberries and the rose syrup and put over a medium-low heat in a lidded saucepan for about 10 minutes, until soft (stir occassionally)
Step 2 - Transfer the mix into a seive and push through using the back of a spoon into a heatproof bowl, put the pulp in with the strained mixture once all the juice is squeezed out
Step 3 - Fill a saucepan with water and bring to boil, put the heatproof bowl with strawberries over the pan (water should not be touching the bottom of the bowl) - add the eggs, butter and sugar, stir continuously over a low heat until butter is melted.
Step 4 - Turn the heat up a little and then continue to stir for about 10 minutes as the mixture stars to thicken.
Step 5 - Pour straight into sterilised jam jars, put in the fridge to chill and set & you're done!
How easy was that! This yummy treat would be delightful sandwiched on a sponge cake, or just on toast with a cup of Rose Tea :)
We're looking forward to trying out other combos soon! Look out for those! We may even be brave and give jam a go next week.
Much love,
R&L xx
Help! We have a new obsession... We've been getting a little retro in the kitchen lately and our sweet toothed thoughts and love of cooking have helped us stumble upon the joy of making our own preserves... It all started last weekend and now we've got lists as long as our arms for a million and one flavour combinations that we can't wait to get trying (so you'll probably see more yummy things like these in the coming weeks!)
This morning we decided we'd give a favourite tried and tested flavour combo (from when we made these milkshakes) a go in curd form...
Strawberry & Rose Curd
You will need:
500g Strawberries (hulled & halved)
2-3 tbs of Rose Syrup
2 large eggs (beaten)
60g butter (roughly chopped)
100g sugar
equipment:
large saucepan with lid
seive
Heat proof bowl
spoon
sterlised jars.
Step 1 - Take your strawberries and the rose syrup and put over a medium-low heat in a lidded saucepan for about 10 minutes, until soft (stir occassionally)
Step 2 - Transfer the mix into a seive and push through using the back of a spoon into a heatproof bowl, put the pulp in with the strained mixture once all the juice is squeezed out
Step 3 - Fill a saucepan with water and bring to boil, put the heatproof bowl with strawberries over the pan (water should not be touching the bottom of the bowl) - add the eggs, butter and sugar, stir continuously over a low heat until butter is melted.
Step 4 - Turn the heat up a little and then continue to stir for about 10 minutes as the mixture stars to thicken.
Step 5 - Pour straight into sterilised jam jars, put in the fridge to chill and set & you're done!
How easy was that! This yummy treat would be delightful sandwiched on a sponge cake, or just on toast with a cup of Rose Tea :)
We're looking forward to trying out other combos soon! Look out for those! We may even be brave and give jam a go next week.
Much love,
R&L xx
2 comments:
Oh my boyfriend and I have stumbled upon that love! After fumbling around in a book sale once I found a jam book, and ever since them we've been buying bulk fruit from the fruit market and making jams. So much fun!
thecollectiveedit.blogspot.com
gawjus blog! this post made me hungry tho xx
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