Raspberries and more

The  berry abundance led me to make some gorgeous raspberry jam, a favourite in our family. Then one thing turned into another. The little bit of jam that would not fit in a jar got sieved for a glaze and delving into my old cook books I made a recipe I had forgotten. The tart was scoffed by the family in seconds flat - no left overs, Oh I had forgotten how delicious it was.

 As the tart uses egg yolks I had some egg whites left over, so of course I made meringues. It was a busy afternoon in the kitchen but what a great result, Jam, Tart and Meringues.

Teaching the next generation how to make meringues

My Niece and Nephew came for the afternoon and dinner after my husband's family Christmas get together. Over time we have baked together a lot. Today I was making meringues to take to a Christmas get together with my friends. 

Meike asked if she could help and then went and got her apron and away we went. It was the first time she had used a piping bag, as well as the first time I had tried to teach someone. It took a bit for me to work out how to let her know when to squeeze and when to stop so each meringues remained separate. 

Of course the best bit is always to lick the beaters after. I had a lovely batch to take to my friends and Meike had a small bag to take home with her.

Gorgeous scents wafting through my kitchen.

I have had several bits left over in my kitchen in the last couple of days, so tonight was time to get my A into G and deal with it.

The egg whites, that were left over from making Creme Anglais (Creme a la Vanille), I have made into little mini meringues. They look gorgeous and Aaron says they are yummy!!!

Then the Feijoas that have been hanging around - the little ones that were left on the tree and really aren't worth cutting to eat. (Last weekend I made some more Feijoachello but this time I used a little less sugar and added the rind and juice of two lemons to the pulp).

So I made Feijoa and Ginger Jam. I had tried this once before but did not put enough ginger in so you could not get that taste coming through. This time looks and tastes good.

Feijoa and Ginger Jam (recipe by me)
1kg Feijoas (I just used the flesh for 900g and chopped up 100g nice firm ones with the skin on)
100g crystalised ginger (chop up into a size to suit you).
                                                   Put those into a pot and add 
850g white sugar. Warm this mixture until all the sugar dissolves - DO NOT BOIL. Once the sugar is well dissolved then bring to a simmer and simmer until thick (it took mine only about 10 min)
Add 1 tsp citric acid and stir well.
Allow to simmer another couple of minutes while stirring.
Put into clean sterilised jars and lids.

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