jam Archives - Sugar et al

Peanut Butter and Jam Thumbprint Cookies

27|11|2018

A very short and quick post today. I had promised to share the recipe for these Peanut Butter and Jam Thumbrints over the weekend but my blog started giving trouble and I thought it was best to hold on until it was resolved. There is no better time to bake and share the love of cookies than now. Cookies are not only easy but make everyone so happy. In other words, they are for everyone. So get ready for heaps of cookie recipes coming your way. These thumbprint cookies are a favourite at home. Who can resist a classic combo like peanut butter and jelly.

What are your favourite cookies? Do you enjoy making cookies around Christmas?

Peanut Butter and Jam Thumbprint Cookies
Makes approx 20 cookies

1/2 cup Peanut Butter (I used crunchy)
110 g unsalted butter, softened
1/2 cup castor sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 & 3/4 cup plain flour
1 tsp baking soda
A pinch of salt

Extra castor sugar for rolling
Strawberry/raspberry jam for filling

Method : preheat oven to 180 degrees C (160 degrees C for fan forced ovens) Line 2 large baking trays with baking paper. Place 2 tbsp of castor sugar in a shallow plate.

Using a stand mixer or with an electric mixer, mix everything (but the last two) together till a smooth dough is formed.
Cover with cling wrap and refrigerate for 45 mins-1 hour. When dough is workable and slightly stiff, form 1 inch balls using the palm of your hands. Roll balls in castor sugar and place in prepared cookie trays. Bake for 10-12 minutes or until golden and slightly cracked. Working quickly using the back of a citrus reamer/wooden spatula or your thumb make a small impression in the middle for the filling.
Fill with strawberry jam. Allow to cool. Enjoy!

Rhubarb Orange Ginger Jam

15|10|2013

There is something special about making things from scratch. Especially when they are simple, easily achievable and money-saving. Making Jam at home is an easy process as long as you keep in mind a few basic things.

The gelling agent that sets a jam/jelly is Pectin that is a naturally occurring carbohydrate found in fruits. The levels of pectin varies between fruits and therefore it is handy to know which fruits will give you a better consistency while making jam (without having to add an external gelling agent). Does that mean, you cannot use your favourite fruits to make jam or preserve if they are low in pectin? Not at all. In that case, you can combine low-level pectin fruits with a high level one to get the desired consistency. You can refer to this page to understand the levels of pectin in fruits.

This jam is not too sweet and the combination really works. Citrus peel is high in pectin and gives the jam just the right amount of citrusy flavour to balance the sweetness of the rhubarb. The peel along with Glace/Candied/Crystallised Ginger gives the jam a unique texture and bite. Ginger is my all time favourite ingredient and I just need an excuse to add it in my recipes. Rhubarb can vary in sweetness at different time so you will need to adjust the sweetness accordingly. Also, candied ginger is already sweetened so if you are skipping it, the sweetness might again need adjusting.

Rhubarb, Orange, Ginger Jam
Makes 1 jar

1 bunch rhubarb( approx 350 g), trimmed, cleaned and chopped into 2 cm pieces
1/2 cup freshly squeezed orange juice
Peel from 1 orange, thinly sliced
1/4 cup glace/candied/crystallised ginger, roughly chopped
200 g castor sugar

Combine the rhubarb, sugar, orange juice and orange peel in a large, wide heavy-based saucepan. Stir over medium-low heat until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium, add the ginger and boil gently, stirring occasionally, for 15-20 minutes or until jam reaches setting point.

Remove the jam from the heat immediately and ladle into the preserving jars and seal. Set aside until cooled completely. Label, date and store in a cool, dark place.

Embracing Green. Indian Herbed Chicken Skewers and Spiced Onion Jam

7|03|2013

Ever since my last act of chocolate indulgence few days ago, I am finding solace in green. I have jumped on the weighing scale every day waiting for the ugly truth to unfold but for once i have to say it has let me down…in a positive way. The last of the little spikey monster has survived the weekend and i am trying my best to avoid eye contact each time i open the refrigerator. The weather has been looking up too, in contrast to the dark wet week that was. And that is also showing on the bright faces at home who love nothing more than the outdoors. All in all, a good week.

Speaking of greens, this is one of my favourite healthy recipes usually following a guilt trip when I am a little tired of eating salad. But actually guilt or no guilt, this is a must try if you wanted to make an easy, no fuss Indian dish. The chicken is moist and packed with herby goodness, not to mention the wonderful aromas that emanate when you are baking it. Tikkas or Kababs, as they are popularly called in India, form a part of every restaurant menu, big or small. My version is a bit more simpler and oil free.

Onions are an integral part of Indian cooking, so leaving it out completely almost makes you want to compensate its absence in a dish. In fact, in many Indian households they take precedence over herbs as garnishes.

The spiced onion jam compliments the flavours of the chicken beautifully. I have married the ingredients and techniques of an onion jam with that of a traditional Indian chutney to create this recipie. And ah..was I pleased with the end result…very pleased indeed!
Most onion jam recipes call for red onions but I have used both red and brown as I personally like the flavour that the brown ones add to the dish.

Serve them as skewers with a salad and a few lemon wedges. Leave out the onion jam if you want to stick to what the post intended to convey…healthy!

Did you say you like pretty plates…like me?

Herbed Chicken Skewers
Yields 5-6 skewers

400 g chicken skinless thigh fillet cubed
11/2 tbsp garlic paste
11/2 tbsp ginger paste
1 cup coriander leaves
1 cup mint leaves
2 green chillies (optional)
1/2 cup thick yogurt (I used Greek yogurt)
1 tsp garam masala powder
1 tsp chaat masala (optional, available in Indian grocery stores)
Salt to taste
5-6 bamboo skewers soaked in water for 30 mins

Prepare the marinade. Grind the ginger, garlic, coriander, mint and green chillies to a smooth paste in a food processor. Pour the mix into a large bowl and add the yogurt. Add the cubed chicken and spices, salt and mix well. Cover the bowl and refrigerate for a minimum of 2 hours for the flavours to blend together.
Preheat oven to 200 C
Thread the chicken onto skewers. Place the skewers horizontally on the edges of rimmed baking dish with a foil underneath to catch the drippings. (See pic) I had run out of foil so had some extra cleaning to do. Cook the chicken on the grill mode turning once after 10 mins till evenly browned and tender about 20-25 mins. Sprinkle chaat masala when out of the oven.
Serve with spiced onion jam, lemon wedges and salad.

Spiced Onion Jam
Yields about a cup

2 medium red onion, thinly sliced
2 medium yellow/brown onion thinly sliced
1 tbsp butter
1 tsp mustard seeds
1 tsp cumin seeds
2 dry red chillies(optional)
1/2 cup brown sugar
1/2 cup balsamic vinegar
1/2 cup red wine vinegar
1 tsp roasted cumin powder
1 tsp salt or to taste

Melt butter in a pan. Add the mustard, cumin and red chillies and cook till they splutter (about 1 min).Add the onions and cook till they soften(about 5 mins). Add the brown sugar and vinegars and reduce the mixture till it darkens and becomes a thick consistency. Add in the cumin powder. Add salt as per taste.