QUINCE JAM - AYVA RECELI

In my opinion, quince jam is one of the nicest jams of all. Today I used 3 large quinces, diced into small pieces, sugar,lemon juice and cloves for that extra special taste.. I included the seeds of the quinces to get a lovely dark pinkish colour as seen above.

First wash and peel the quinces then cut them in to small pieces. Place them into a deep pan with 4 cups of water and juice of a lemon. Prepare a muslin bag with 6-7 cloves and the pips from the quinces, tie and drop it into the pan. Bring it to boil. Boil the quinces for 5 minutes then add 1 cup of sugar. Boil it for 10 minutes and then add the second cup of sugar, boil for 10 minutes. Then add the last cup of sugar ( 3 cups of sugar in total ) and boil until it just starts to thicken. After about 30 minutes in total your jam will be ready . Cool it for 5 minutes before transferring the jam into sterilized jar.

ROSE JAM ( GUL RECELI )

INGREDIENTS

• 150 - 200 gr scented rose petals
• 1 lemon
• 2 cups water
• 4 cups sugar
• 2-3 tbs rose water ( optional )

1) Wash and cut and discard, bitter yellow or white bases of the rose petals. Place them in a bowl and pour 2 cups of sugar over them. Squeeze the lemon juice together with the pips and add to the bowl. ( Pectin in the pips will help jam to thicken ). Let it stand overnight.

2) Place 2 cups of water and 2 cups of sugar in a heavy pan and bring to boil. Then add the rose petals and sugar mixture into the pan. Simmer for 20 -30 minutes on low heat, stirring occasionally. Add the rose water 10 minutes before the cooking time.

3) Take the jam off the heat when the sugar thermometer reads 105- 106 C.

4) Pour the jam into sterilized jar, cool and seal. Store in a cool place.

KIWI AND BANANA BREAKFAST MUFFINS

This morning I made these muffins for breakfast which was a lovely change from usual breakfast. These will be great as a snack at any time of the day or as a tea time treat. I added no sugar for this recipe because of natural sugars from honey and banana but if you prefer them really sweet, add 2 tbsp brown sugar to the mixture. It was sweet enough for me especially with spread of honey on top before serving. It is my own creation and enjoyed making them. Hope you enjoy too.

Below makes 12 muffins.

INGREDIENTS

• 2 cups of whole meal flour
• 1 and half  cups of oats
• 2tsp baking powder
• pinch of salt
• 1 tsp mixed spice
• 5 tsp of poppy seeds
• 2 large or 3 small bananas, mashed
• 2 eggs, beaten
• 1 cup milk
• 5 tbsp oil
• 5 tbsp clear honey or pekmez
• 2 tbsp tahini paste ( optional )
• 2 kiwis, diced
• extra jam or honey for glazing.
• sprinkle of poppy seeds.

Preheat the oven to 200C, 180 Fan setting.

Prepare the muffin tin with paper cups or lightly grease the bun tins with oil.

1) Sieve the flour with baking powder and salt. Stir in the oats, spice, poppy seeds in a bowl.

2) In a separate bowl, mix beaten eggs, milk, oil, honey, tahini and mashed bananas. Add this mixture into the bowl with dry ingredients.

3) Mix lightly until all the ingredients are combined, then stir in the chopped kiwi fruit.

4) Divide the mixture into the prepared tin and bake for 20- 25 minutes. Leave muffins to cool in the tins. Transfer them on to a wire rack to cool completely.

5) Warm jam or honey and spread over muffins. Sprinkle with poppy seeds just before serving.

CHERRY AND FIG SCONES

These scones were colorful and tasty using figs and candied cherries. It was great tea time treat with home made jam and clotted cream.

INGREDIENTS

• 1 cup self raising flour ( 110 g )
• 1 cup wholemeal self raising flour
• pinch of salt
• 1 heaped tbsp light brown sugar
• 1/3 cup butter ( 75 g )
• 5  dried figs, chopped ( 50 g )
• 30 g candied ( glace ) cherries, chopped
• 1 egg, beaten
• 4 tbsp milk
• extra milk for glazing the scones.

Pre heat the oven and lightly grease a baking tray.

1) Mix flour , sugar and salt. Sieve all three in mixing bowl. Cut the butter into small cubes and rub with your fingertips until you achieve fine bread crumbs. 

2) Stir in the chopped figs and cherries. Mix the egg in. Add milk and mix together to form a soft dough. 

3) Roll the dough on a floured surface, about 2 cm thick. Cut into 8- 10 scones using a 6 cm cutter. Place the scones on the baking tray and brush them with milk.

5) Cook the scones on preheated oven at 220 C, 200 Fan setting for 10 -12 minutes until they are golden brown.

6) Cool them on wire rack. Split and serve them with jam and clotted cream.