I love pickles and I love radish. Tis the season for both – when the first radishes are ready to harvest, but there’s still lots of vinegar left over from the pickled vegetables we’ve enjoyed over the winter. What better way to reduce our food waste than to reuse our pickling vinegar and making these Easy-Peasy Pickled Radishes! This has become by far my favourite way to enjoy radishes, providing you with a little spice and a lotta crunch. The best way to pep up your dishes this season.
Gather your radishes and wash them well to remove any dirt. Top and tail them to remove the remaining stem and tail.
Slice your radishes as thin or as thick as you like. If you desire more crunch in your pickles, then cut them a little thicker. Set the radishes aside.
In a measuring jug, add the honey/brown sugar, salt, chilli flakes, peppercorns, pickling vinegar, and hot water. Stir everything together until the honey has fully dissolved.
Place the sliced radishes in a clean pickling jar. Carefully pour the pickling juice into the jar of radishes up to the base of the neck of the jar.
Seal with the lid and leave to cool completely. Once cool, keep stored in the fridge and consume within 1 month. Enjoy in salads, sandwiches, or just on their own.
I hope you love my Easy-Peasy Pickled Radishes as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!
Katherine x
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This Honeyed Raspberry Chia Jam has been keeping me satisfied with the glorious taste of summer all winter long. It’s super simple to make, healthier than your regular jam (as we’re using less sugar, more fruit, and no pectin), and simply just beautiful in all ways. It’s just the pop of colour that we need at this time of year, and the taste… oh my goodness you just can’t beat it! I am enjoying this jam on top of my Simple Sourdough Pancakes and it makes the best and easiest breakfast ever!
Ingredients
700g raspberries (fresh or frozen)
3 tbsp honey (or maple syrup)
6 tbsp chia seeds
120ml water
Method
In a large saucepan, add all of your ingredients and begin to heat on high. Stir everything together until combined and the raspberries start to fall apart.
For a smoother texture, mash the raspberries with a potato masher or fork whilst they start to soften.
Once the honey has dissolved and the jam begins to boil, reduce the heat to medium-low and let thicken to your desired consistency. Make sure the chia seeds are well combined and not clumped together – you may need to mash them with a fork if any are stuck together.
You may want to add more honey/maple syrup to taste – I prefer a tarter jam so if you want it sweet, you’ll definitely need to add more (just be careful not to burn your tongue when tasting – let cool on the spoon for a minute).
Once you’ve reached your desired thickness, remove the jam from the heat and leave to cool for a couple of minutes.
Pour your jam into sterilised jam jars, seal with the lids and leave to stand for 24 hours. Keep this jam stored in the fridge for up to 1 month, or in the freezer for longer storage. Once opened, consume within 2 weeks.
My favourite way to enjoy this Honeyed Raspberry Chia Jam is to top it onto my Simple Sourdough Pancakes. I hope you love this recipe as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!
Katherine x
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It’s that time of year when the rhubarb starts to shoot out of the ground once again, providing us with those beautiful bright pink stalks full of both sweet and sour. We grow a lot of rhubarb here, and so most of it gets used to make this Rhubarb Brown Sugar Jam. Using brown sugar in this recipe really deepens the flavour of the jam, giving you a rich and caramel-y flavour that cuts oh-so beautifully through the tartness of the rhubarb. If you’re a jam lover, and looking to make your own this Spring, then this recipe is for you.
First and foremost, of course, you need to make sure that you’re all set to make and preserve some jam. Before I do anything else, I like to turn on my oven and sterilise my jam jars. To do this, place 3 x 16oz jam jars in the oven and preheat to 100˚C. Leave the jars in the oven to heat and sterilise whilst you make the jam. Making the jam is the easy part. Rhubarb jam is particularly easy because it thickens really quickly and you don’t need to make it very ‘jelly’ like before it’s set enough.
I suppose the consistence of this Rhubarb Brown Sugar Jam is more similar to a really thick sauce than a conventional ‘grab off the shelf jar of strawberry jam’ but that’s because we want to use MORE fruit and LESS sugar. I’ll go into detail in the method for the consistency and temperature so don’t worry. This recipe can’t really go wrong unless you burn it which won’t happen :))) Enough waffling, let’s get into the recipe!
500g light brown sugar (add more or less depending on how sweet you want the jam)
1 lemon, the zest and juice
Method
First, wash 3 x 16oz jam jars in hot soapy water. Rinse well before putting in the oven. Preheat the oven to 100˚C and leave the jam jars in the oven to sterilise whilst we cook the jam.
In a large saucepan with a thick base, add the chopped rhubarb, brown sugar, lemon zest and juice. Stir everything together with a wooden spoon until the rhubarb is coated in the sugar.
Turn on the stove and heat the ingredients on high until the sugar dissolves and the rhubarb starts to break down. Stir occasionally to help with this process.
Bring the ingredients to the boil, then continue to heat on medium-high until the rhubarb has completely broken down and the jam is at least 85˚C (to check this, I use a jam thermometer but a normal cooking thermometer will work fine too – just be careful).
Continue to stir the jam all the while until it has thickened to your liking. If the jam starts to stick too much to the bottom of the pan, reduce the heat.
Once the jam is up to temperature and thick to your liking, remove the pan from the heat and leave it to cool for a couple of minutes until it has stopped bubbling.
Remove your jam jars from the oven and place them on top of a tea towel on a flat surface. Carefully spoon the jam into the jars (through a funnel if you have one). Push the jam around in the jar with a plastic spatula to remove any air bubbles, then put the lid on the jar tightly and leave to cool and seal for 24 hours.
The next day, label the jars with their contents and the date of preservation before transfer the jars to a cool, dry place and store until you’re ready to use them. Any partially filled jars should be kept in the fridge immediately once cooled and used up first.
Once open, consume within 1 month. This jam is best served on a freshly baked Sourdough Shortcake with a nice hot cup of tea.
I hope you love my Rhubarb Brown Sugar Jam as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!
Katherine x
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Breakfast this weekend is Sourdough Breakfast Marmalade Buns! Lately, I have been completely obsessed with sourdough and baking new ferments, but if there’s one thing I love just as much… it’s marmalade. Hence the creation of this love child – Sourdough Marmalade Buns. These simple bread buns are perfect for breakfast and they go PERFECTLY with cream cheese and marmalade (It’s almost as if they were created for that reason…)!
If you love to enjoy bread for breakfast, and the hearty, comforting flavours of sourdough, then you’re in for a treat! These buns have a slightly crispy crust but they’re super duper soft on the inside. Speckled with chunks of orange peel, the colour really jumps out at you and hits you with a BURST of flavour. I absolutely love pairing these babies with cream cheese (plant based, of course) and homemade marmalade.
If you’re looking for the perfect breakfast this weekend (or a delicious surprise brunch for your mum if you’re celebrating Mother’s Day this Sunday) then you HAVE to try these Sourdough Marmalade Buns. They’re super easy to make, but do take a little bit of preparation, so make sure you start the dough the day before!
Here’s the baking schedule…
Day One
In the morning: feed your sourdough starter.
In the afternoon: once doubled in height, your starter is ready to use! Follow the ‘In the afternoon’ section of the method showcased below. Leave the dough to prove in a warm place overnight.
Day Two
In the morning: Follow the ‘In the morning’ section of the method showcased below. Once cool enough to handle, slice in half, spread with plant based cream cheese and homemade marmalade, and serve. Enjoy!
The secret to really soft and fluffy sourdough is to NOT OVERWORK THE DOUGH. In every sourdough recipe, it’s important to handle the dough as minimally as possible, keeping the dough beautiful and elastic, and maintaining that bubbly structure. If you’d love to see more sourdough recipes, tips, and tricks on here, please let me know! I’m super passionate about sourdough!
Finally, if you make these Sourdough Breakfast Marmalade Buns make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful weekend, happy May, and I wish you a safe and warm Spring! I look forward to hearing from your soon!
Katherine x
Sourdough Breakfast Marmalade Buns
Ingredients:
150g bubbly sourdough starter
250ml warm water
2 tbsp extra virgin olive oil
500g strong white bread flour
½ tsp salt
150g dried mixed peel
Method:
In the afternoon:
In a large bowl, add the sourdough starter, water, and oil. Whisk until just combined. Add in the flour and salt. Using your hand, work the wet and dry ingredients together until the flour is absorbed and everything is fully combined.
Scrape down the sides of the bowl. Cover the bowl with a damp tea towel and leave in a warm place to rest for 30 minutes to 1 hour.
After this time, turn the dough out onto a lightly floured surface. Take the far side of the dough, stretch it away from you, and then fold it over the top of the rest of the dough. Turn the dough 90˚ and repeat the process for the other 3 sides until you’ve gone all the way around.
Place the dough back in the bowl, cover, and leave to rest in a warm place for 1 hour. After this time, repeat step 3. Once completed, transfer the dough to a lightly oiled bowl (seam side down), cover with a damp tea towel, and leave in a warm place to prove overnight (8-12 hours).
In the morning:
Turn the dough out onto a lightly floured surface and leave it to sit for 10 minutes. After this time, gently stretch the dough out a little until it lays flat (DO NOT USE A ROLLING PIN).
In the centre of the dough, add the dried mix peel and spread it evenly across the entire surface of the dough.
Fold the dough in half and then in half again, then begin to gently knead it until the peel is evenly distributed throughout the entire dough. You don’t want to knead for more than a minute, otherwise the dough will become tough.
Shape into a ball, place back into the bowl, cover with a damp tea towel, and leave in a warm place to prove for 1-2 hours or until the dough has increased in size by 50% (it will not double in size).
Once so, turn the dough out onto a lightly floured surface and cut into 8 pieces (I used scissors for this).
Shape each piece of dough into a ball then place it on a baking sheet lined with parchment. Fit 4 dough balls per tray.
Cover the trays with a damp tea towel and leave the dough balls to prove for 1 hour, until they have risen slightly.
Whilst the dough is proving, preheat the oven to 180˚C. Once risen, remove the tea towel and bake the buns in the oven for 20-30 minutes until nicely risen and golden brown.
Remove from the oven and leave to cool for at least 30 minutes before serving. Enjoy with vegan butter, marmalade, and a good old cup of coffee. Enjoy!
Once completely cool, these buns can be kept in an airtight container or bread box for up to 3 days.
This Tangy Four Fruit Marmalade is the answer to all of your breakfast troubles! Marmalade is the heart and soul of my kitchen, and last summer I made a HUGE (I mean huge) batch of this Tangy Four Fruit Marmalade and it was like being able to enjoy sunshine alllllll year round. I just finished the last jar this morning and decided it was high time that I shared the recipe with you guys.
I could eat this marmalade for every meal of the day. Instead of using your everyday Seville oranges to make this marmalade, we’ve decided to switch things up a little and use FOUR DIFFERENT CITRUS FRUITS. The result is *chef’s kiss*. It is simply divine and you simple have to try it! If you love citrus as much as I do, this ones for you.
The original recipe for this marmalade made an extremely large batch of about 16 x 370ml jars (almost 6 litres of marmalade…) but it will last you a whole year and save you some cash along the way (no more nasty store bought marmalade). For your benefit, I have divided my original recipe by two (2) so you can expect to fill 8 x 370ml jam jars and provide yourself with around 3 litres of marmalade. Feel free to change up the amount you make if you wish!
The trick to a good marmalade…
The trick to a good marmalade is firstly, to make sure your citrus fruits are organic and as locally sourced as possible. I get my fruits from a veg box or local farm shop, making sure that they’ve been grown organically and locally (this not only makes the food you make more special, it also TASTES FAR BETTER and is soooo much better for the environment).
Second things second, make sure you soften the skins of your citrus plenty. To do this, I like to boil my fruits for a good couple of hours until the skins can be easily pierced with a fork. This way you won’t have chewy marmalade. Once the fruit is nice and soft, slice it chunky or shredded, however you like! My family love a good chunky marmalade.
Now, my secret ingredient for a really amber, rich looking marmalade is to add a little brown sugar to the mix. I tend to use a 1:3 ratio of brown sugar to jam sugar, meaning that you not only get a beautiful golden colour, but also the most amazing caramel flavour running allll the way through your batch of jam.
Once you’ve added everything, make sure you boil it down a gooden. I remember the first time I made marmalade, I hadn’t reduce the mix enough and I woke up the next morning to pourable jam (oops). Whilst I do tend to make my jams on the runny side (they don’t need as much sugar that way) I do like a good soft set marmalade. Once at the correct jam temperature, pour into sterilised jars, pop on the lids, and leave to seal for 24 hours.
For this recipe, I used twist top jam jars. To sterilise twist top jam jars I simply place them in the oven at around 140C for 10-15 minutes until they’re super duper hot (but don’t touch them!) and soak the lids in boiling water in the meantime. If you want a full blog post on different tips for jamming, preserving, and jars, let me know!
How do you like to enjoy your marmalade? Let us know! If you make this Tangy Four Fruit Marmalade make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful weekend, happy May, and I wish you a safe and warm Spring! I look forward to hearing from your soon!
Katherine x
Tangy Four Fruit Marmalade
Ingredients:
1kg citrus fruits*
1.5kg jam sugar
500g light brown sugar
*I used 2 oranges, 1 bloog orange, 1 grapefruit, and 2 lemons
Method:
Cooking the fruits:
First of all, give your chosen citrus fruits a good wash. Gently remove the wax from the skins using a scrubbing brush then give them a good rinse.
Once your fruits are washed, place them in a large saucepan along with 1-2 litres of water, to cover (this will depend on how large your saucepan is but I recommend using as big a saucepan as possible).
Bring the contents of the pan to a boil, then reduce to a simmer and cook the fruits for around 2 hours until the skin of the fruits is super soft and can easily be pierced with a fork.
At this point, carefully remove the fruits and leave them too cool until cold enough the handle. Make sure you keep the water leftover in the saucepan, as we need this for later.
Making the marmalade:
Once the fruits are cool enough the handle, thinly or thickly (your choice) slice them into shreds of your desired thickness. I like mine to be quite chunky.
Save the juice! For this, make sure you cut your fruits inside a bowl or dish to trap any of the juices that are released. Remove any pips and place them is a square of muslin cloth.
Tie the cloth into a bag using a piece of string (long enough so that the cloth can be tied to the handle of the saucepan whilst the pips are submerged).
Place a small plate in the freezer to test the marmalade later. Bring the contents of the saucepan back to the boil, then reduce to a medium heat.
Add the bag of fruit pips and let the water boil gently for 10 minutes. Then remove the pip bag and add the chopped fruit and juice.
Bring to the boil and continue to boil until the mixture has reduce by a third (1/3). Stir occasionally.
Once the mixture has reduce by a third, add in the sugar and stir in completely until fully dissolved. Increase the heat and boil rapidly for around 20 minutes or until the correct jam temperature has been reached (to test this, use a jam thermometer).
Canning the marmalade:
Whilst the marmalade is coming to the correct temperature, prepare your jam jars (see my marmalade tricksabove). You will need around 8 x 370ml jars for this recipe, but prepare a few more just in case.
To test whether the marmalade is ready for canning, retrieve the plate that we put in the freezer earlier and place a spoonful of the marmalade on it. If a skin forms on the marmalade and wrinkles when the plate is tipped, then it’s ready!
If not ready, continue to boil down the marmalade until it is. Make sure you don’t OVER BOIL however, otherwise you’ll end up with really chewy marmalade (this takes some boiling though so don’t worry).
Once ready, remove the marmalade from the heat and leave to cool for a couple of minutes until it stops bubbling. Carefully spoon the marmalade into the HOT sterilised jam jars.
Use oven gloves to carefully put the lids on the jars and leave them to seal and cool completely for 24 hours. Do not move the jars during this time.
Once the marmalade is cooled and set, and the jars are completely sealed, label the jars with the contents and the date of preservation. Store in a dark, cool, and dry place for up to 12 months. Once opened, store in the fridge and use within 1 month.
It’s not Christmas without a good old mince pie! Mince pies are an absolute must when it comes to those festive feelings in my household. Usually, I just head down to the nearest supermarket to get my mincemeat, but this year I decided to make my own for a change. I’ve been INVESTING in homemade this year and so far everything I’ve made has been even more delicious than it would have been shop-bought. This Vegan Spiced Mincemeat is jam-packed full of winter fruits, cozy festive spices, and a good helping of holiday spirits (figuratively and literally). Super simple and so delicious, this recipe is also 100% vegan, so you don’t have to worry about a thing! Without further ado, let’s dig in!
Ingredients
200g raisins
200g dried currants
100g vegan suet
170g dark brown sugar
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground ginger
1 lemon, zest and juice
1 orange, zest and juice
75ml dark rum
75ml brandy
Method
In a large saucepan, combine all of the ingredients except for the vegan suet. Heat the ingredients over a medium-high heat, stirring constantly, until the ingredients form a jam consistency, and the mixture is gently bubbling.
Remove the pan from the heat and leave it to cool for a couple of minutes. Add in the vegan suet and stir until it is evenly distributed.
Transfer the mincemeat into hot, sterilised jars, and add the lids to seal. Leave the jars to stand, cool, and seal for 24 hours, then store in a dark, cool, and dry place until ready to use. Once the jars are opened, consume the mincemeat within 5 days.
And there you have it! An extremely simple, super delicious vegan mincemeat recipe, stored up and ready to use for whenever you need it! Check out our recipe for Vegan Spiced Mince Pie Cookies for another way to enjoy this traditional treat! If you make this Vegan Spiced Mincemeat, make sure you leave a like and a comment and share this recipe with a friend. As always, make sure you tag us on Instagram @amongsttheflourso we can see your marvelous creations! I absolutely love to see what you guys have been up to. Until next time,
Amongst The Flour 