Tropical Coconut Balls

PINEAPPLE TROPICAL COCONUT BALLS.   
( Makes 24 Balls).

INGREDIENTS

250G Pkt Marie Biscuits.

395 g  Sweetened Condensed Milk

450g Crushed Pineapple

1 and 1/2 Half  Cup of Shredded Coconut.

METHOD

1.Crush Biscuits into a fine crumb.
2. Drain Crushed Pineapple and Squeezed.

In a large bowl, combine the biscuits crumbs, condensed milk, pineapple and 1/2 cup of shredded coconut together.

Roll a tablespoon of mixture in the remaining cup of shredded coconut to form neat balls.   Repeat until all the mixture is used.   Place them in an airtight container.

Refrigerate  for 1 hour before serving.

This is a recipe that  I found myself and was not in mum's collection of recipes.  However she used to make apricot balls using 150g dried apricots cut finely or her milo balls using 150g of milo.  Alternatively she used to make it 75g apricot and 75g milo for a variety of flavours.  Both were delicious.

This recipe is not for the health conscious as it is quite sweet in taste. Great for a treat. 

Festive Ice cream Plum Pudding

This ice cream pudding is easy to make. The quality of the ice cream is key to making this pudding taste its best.  It can serve 16.  It is best to complete the first part and leave overnight but it can be done over a few hours as suggested. The mixed glazed cherries give colour to the pudding, but you can choose to use red glazed cherries if you prefer.
Any unused portions were put back in the freezer covered with foil/plastic wrap.

When we used to make it, I used to go out and pick some holly from the bush. Other years, we used different decorations.  The Pudding has about 756 calories per serve.

Sometimes, instead of making one pudding, we would make it in small dishes that were suited for the freezer. It served 16 dishes- and had the advantage of  being able to use as required.

INGREDIENTS:

 

2 cups mixed fruit.

60mls  brandy.    See below for variations.

100g toasted almonds chopped.
1 and 1/2 teaspoons of mixed spice.
2 litres low fat ice cream. ( softened).
NB: You can used full cream ice cream also if you prefer. The softer the ice cream is the easier it is to complete the pudding.
1 packet of mixed glazed cherries chopped.

METHOD

1. Place mixed fruit in a large mixing bowl.
2. Pour brandy over fruit and leave covered for a few hours. Ideally leave this overnight.

Next day or in a few hours time:

1. Add almonds and mixed spice.
2. Fold together with softened ice cream.
3.Line a 6 to 8 cup pudding basin with plastic wrap. Leave some hanging over so that it will easier to lift out.
4. Spoon in mixture.
5. Cover with plastic wrap and freeze overnight.

When you are ready to serve:
1. Lift off the plastic wrap and then lift the pudding out and put on presentation plate.
2. Leave out so that it is easier to cut but not too soft or melted.
3.Decorate in any way you wish.



Variations:
Replace almonds with preferred nuts such as pecans, walnuts, macadamias.

Replace Brandy with Rum, Liquer of your liking such as Cointreau, Grand Marnier, Malibu or Drambuie.

 

Hertha's bean salad

I take a lady shopping regularly. She lives on her own and is elderly in age but not in mind.
She is a print maker artist who regularly exhibits even at her advancing years. Age to her is a number which is not meant to hold her. I just love her dearly.
Hertha says that it can be made in the morning to eat that same day but prefers the taste when it is made 24 hrs before eating. She says that it can last a few days up to a week in an appropriate dish-and taste well  the longer the better in taste, according to Hertha.

HERTHA'S BEAN SALAD

Beans- sufficient for your needs.
One onion finely chopped.
Olive oil
Vinegar
Pepper/salt to taste.
Sugar if required.

METHOD
1. Cook your beans in salt water until they are cooked. ( Fresh beans are better for taste, but frozen still acceptable).
2. Take off stove and allow to cool.
3. Finely chop one onion( 2 if you prefer a stronger taste or have more beans).
4. When beans are cooled, place a layer of beans into a bowl, followed by a layer of onion, then another layer of beans. followed by another layer of onions and so on ending up with beans.
5. Mix some olive oil, pepper/salt and a good quality vinegar together in a jug.  Add a dash of sugar if required to suit your taste. Mix well.
6. Pour liquid over your bean salad and mix thoroughly through the salad. You can squeeze a half a lemon over the top of the salad to finish it if you wish but it is entirely up to your taste.
7. Refrigerate.

.

Raspberry Jam( thin and thick version).

RASPBERRY JAM

Mum used to make this jam at least weekly. We used to love testing it for her from her saucer and/or from the pot.  She seldom used frozen raspberries  but acknowledged that they work just as well. It is best to bring them to room temperature, but can be made from the frozen packet since they are going to heated anyway.

Mum always used to use the same amount of sugar as the raspberries. I prefer to use 25g less sugar than the raspberries.  There is no need to use any water since the raspberries have enough liquid, but occasionally, I use a dash of hot water to help thaw the raspberries, if I am making the jam in a hurry. You could also defrost them in a microwave.

*When bringing the raspberries to the boil, make sure the jam is bubbling sufficiently before turning down to low. You will see the jam froth start to change colour, so continue to boil until the jam starts to rise in the pot.  Mum used to say that you do not want too much jam ''scum'' on the top of the jam but you do need to make sure it has completely boiled. Never look away from jam on the stove.



INGREDIENTS

500G  Frozen/fresh Raspberries

500g sugar.

METHOD

1. Place frozen Raspberries into a large pot and bring to the boil.

2. Gradually add sugar and stir continuously with wooden spoon.

3. Bring to the boil*

4. Simmer for 5 minutes stirring occasionally. Then turn off heat.

5. Place a small amount on a saucer and place in the freezer for 3-5 minutes depending on the consistency you want to have. Minimum freezing time is 3 minutes. I recommend 4 minutes.
6. Whilst waiting for the small amount of jam to freeze, give your pot of jam which is now off the stove a stir. You do not want a thin layer of skin as it sets to go into your jars. One or two stirs whilst waiting for the trial jam to set avoids this problem.

6. If set to your chosen consistency, then place in prepared jars. Be careful as you are getting the jam out of the pot with the spatula that you do not get any scum parts into the jar. You want to get the most out of your pot. Be careful as you pour not to allow the jam to splash as hot jam can burn. Also you do not want any unattractive parts of the jam to go into your jar. Sometimes, just another stir can make all the difference as you do want to get the most from your ingredients and time.
7..Leave the jam on bench to cool.
8. When thickened and there is no movement, put lids on and put in the fridge.

* Bring to boil: this takes a little while so be patient. You want it to come to the boil with just enough of the change of colour to occur. It definitely needs to be boiling all the way around the pot.  If you turn it off on the first sign of boiling, then the sugar may not be completely integrated. Wait until it is boiling around the whole pot but not too much jam scum ( the change of colour).

Some advice on washing up your dishes.

1. As soon as you have your jam in the jars, put your pot into  hot soapy water (ideally) or at least fill the pot with cold water and let it soak for 15 minutes before putting into the dishwasher.
2. Also make sure you wash with water the saucer on which you had your trial jam.

 NB: Mum did not have a dishwasher, so washing the jam pot and saucer was a priority immediately after the jam went into the jars.

Recently I have tweaked mum's recipe to  get a thicker (store bought thickness)

THICKER RASPBERRY JAM

Raspberry Jam (Firm, Store-Bought Consistency)

Ingredients:

• 500g frozen or fresh raspberries
• 500g jam sugar OR 500g regular sugar + 2 tbsp lemon juice

 Method:

1. Prepare Your Equipment:
• Place a small plate in the freezer for the set test later.
• Sterilize your jars and lids by washing them in hot soapy water, then drying them in a low oven (120°C/250°F).
  
  
2. Heat the Raspberries:
• Place the raspberries in a large, heavy-based pot over medium heat.
• Do NOT add water. Stir occasionally as the berries release their juice.
• Once the raspberries begin bubbling, add the lemon juice.
  
  
3. Dissolve the Sugar & Bring to a Rolling Boil:
• Gradually add the jam sugar (or regular sugar while stirring continuously.
• Stir until all the sugar dissolves completely.
• Increase the heat and bring the jam to a full rolling boil—this means the jam is bubbling vigorously across the whole surface and starting to rise slightly. Do not turn it down to a simmer- keep it at a full boil. This is what a rolling boil is.
  
  
4. Maintain a Rolling Boil for 6 Minutes:
• Keep the jam at this rolling boil (do NOT reduce to a simmer).
• Stir at the 5 minute mark to prevent sticking However do not stir again, as this can break down the set.
• Use a sugar thermometer to check when the jam reaches 105°C (220°F).
• If you don’t have a thermometer, proceed to the freezer plate test in Step 5.
  
  
5. Test for Setting Point (Freezer Test):
• After 6 minutes, spoon a small amount onto the cold plate from the freezer. Then turn off the pot on the stove.
• Place the plate back in the freezer for 5 minutes.
• Remove and push the edge of the jam with your finger:
• If it wrinkles and holds its shape, it's ready. Alternatively, you can tip the saucer upside down. It should not move.
• If it’s still runny, return the pot to a rolling boil for 2-3 more minutes and test again.
6. Rest & Skim (Optional):
• Let the jam sit for 5-10 minutes before jarring.
• If any foam/scum has formed, skim it off with a spoon.
  
  
7. Jar the Jam:
• Carefully pour the jam into sterilized jars while still hot.
• Avoid getting foam or scum in the jars.
• Wipe the rims clean, seal with lids, and let cool completely at room temperature. Do not put into fridge. Leave on the bench overnight. Next morning, put it in the fridge.
8. Store & Set:
• Once fully cool, check the consistency. The jam should be firm and spreadable, not runny.
• Store in the fridge for best texture.

 

Key Changes to Make It Thicker:

• Used jam sugar or regular sugar and lemon juice for a firmer set
• Maintaining the rolling boil time for 6 minutes to reduce excess liquid. Do not simmer.
• Added lemon juice.
• Used the freezer plate test to ensure perfect consistency.
• Let the jam rest for 5 minutes before jarring to prevent separation.
• Let the jam cool completely before putting lids on and overnight at room temperature before putting into fridge.

Making the jam this way reminded me of some steps that my late mum used to do that I had forgotten.  We always had the raspberry jam that was thinner and runnier but now I weekly make this thick raspberry jam for a coffee shop to use on scones.

NB Occasionally I think I have enough ordinary or jam sugar in the pantry but have not.  When this occurs, I use caster sugar with the same timing.  When cooking with caster sugar it will come to the boil quicker so keep a careful watch on it.

Interesting cooking tips

INTERESTING COOKING TIPS.

 

1. When testing cakes, Mum used to use a fine straw rather than a metal skewer.  A metal skewer leaves a mark, whilst a fine straw is more accurate than a metal skewer.

She used to run her fingers along the straw for traces of mixture. She used to know whether then cake was cooked  if tiny soft balls formed.

 

2. If a fruit cake is overcooked, you can sprinkle brandy or sherry over it., wrap in paper and store in airtight container with a ripe apple.  She used to replace the apple every few days.

 

3. When cooking rich cakes, especially fruit cakes, line the cake tin with brown paper or baking paper to absorb butter and flavour during cooking.  As cake cools, it reabsorbs.

 

4. A small container of water placed in oven when cooking rich cakes will prevent the cake from drying.

 

5. Never overheat butter and sugar as it reduces volume. If the mixture curdles when adding eggs, add a little flour.

 

6. White spots on top of cooked cake indicated sugar was not properly dissolved when creaming with butter.

 

7. To make a marble cake, divide a plain cake mixture in half.  Colour one portion with cocoa.  Drop spoonfuls of our one colour into corners and centre of pan.  Spoon other colour into space and swirl knife through mixture.  Use food colour for any combination of colours you fancy.

 

8.Always have ingredients at room temperature especially eggs and butter. You can soften butter in a microwave but be aware that very soft or melted butter alters a cooked cake texture.

 



Ginger Fluff

GINGER FLUFF

( a feather light sponge)

 

 

INGREDIENTS

 

1/2 Cup Cornflour

2 tablespoons plain flour

1 teaspoon each of ground ginger, cinnamon and cocoa

1 and 1/2 teaspoons baking powder

1/4 teaspoon bicarbonate of soda.

3 eggs, separated

1/2 cup castor sugar

1 tablespoon golden syrup.

 

METHOD

1. Sift together  twice cornflour, flour, spices, baking powder, bicarbonate of soda,

2. Beat egg whites until stiff but not dry.

3. Gradually add in sugar. Continue beating until stiff and shiny.

4. Beat in egg yolks and golden syrup,

5. Sift dry ingredients over surface and gently fold in.

6. Fill into 2x 18cm sandwich tins.

7. Bake in moderate oven for 20 minutes.

 

Mum tips include:

1. Use a light hand when mixing in flours to achieve a light result.

2.  Tease it through the mixture.

3. Use 1 and 1/2  times mixture for a 25 cm high cake.

4. Fill with cream and dust with icing sugar.

 

 

 



Boiled Fruit Cake

BOILED FRUIT CAKE

 

1. Mum used to use Cold black tea  as a substitute for the alcohol.  Naturally, she strained it.

2. Mum used to say that the mixture must be cool before the eggs are added or else scrambled eggs result.   Sometimes when she was in a hurry she would leave the pot  over a pot of cold water or occasionally would run it under cold water to help the cooling process (making sure no water got into the mixture of course).   It is far better, she used to say to let it cool naturally.

3. Always store in airtight container.

 

 

INGREDIENTS:

 

500g mixed fruit

1 cup brown sugar

1/2 cup brandy or sherry

3/4 cup cold water

185g butter (room temp is easier)

3 eggs, beaten

I cup plain flour

1 cup self raising flour

1/4 teaspoon bicarbonate of soda

1/4 teaspoon of mixed spice

1/4 teaspoon of ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

 

METHOD

 

1. Place fruit, brown sugar, brandy or sherry, water and butter in a saucepan.

2. Bring to the boil stirring continuously.

3. Reduce heat and simmer 3 minutes.  Allow to cool.

4. Add eggs, and then fold in sifted flour, soda and spices.

Please note that the mixture will be quite wet.

5. Place in greased and lines 18-20cm cake tin.

6. Cook in slow oven for about 2 and 1/4-2 and1/2 hours or until cooked when tested.