Tag Archives: Christmas jam

Confiture de Noël (Christmas Jam)

My fifth recipe from the Panier Gourmand: a beautiful jam made with dried fruits and spices, just what we need for the winter…

(Source: Mon petit atelier culinaire)

Ingredients

200g dried figs
100g dried apricots
50g dattes, stoned
50g prunes, stoned
50g golden sultanas
60g walnuts
300g sugar
1 tsp allspice
60g water
1 orange, zest and juice
1 lemon, zest and juice

Method

  1. Put all the dried ingredients in the TM bowl, lock the lid and press the Turbo button 5 seconds twice.
  2. Add the water, zest and juices and mix 20 sec/speed 3.
  3. Cook 17 min/100C/speed 2 measuring cup OFF (place the basket on the lid to avoid projections)
  4. Pour into sterilised pots.


Panier Gourmand (Christmas Hamper)

Christmas holidays have been busy cooking all sorts of goodies to offer to my family. I opted for a savoury spread, a few seasonal jams, condiment, homemade chocolates and a totally natural cleaning product. I will post one recipe per day. Today is the Sundried Tomato Tapenade…

Sundried Tomato Tapenade


(Source: Marmiton)

Ingredients

100g sundried tomatoes (or sunblushed)
100g green olives, stoned
80g pine nuts
50g capers
1 slice of white bread (crust off and torn apart)
3 tbsp olive oil
1 tbsp vinegar (I used balsamic)
1/2 garlic clove, grated
1/2 tsp black pepper
1/2 tsp ground fennel seeds (I didn’t have any so I omitted it)

Method

  1. Soak the bread in the olive oil
  2. Put all the ingredients in the TM bowl or a food processor/blender and mix 30 sec, speed 8 until it has the consistency of a paste (you might need to stop every so often to scrape down the food from the side of the bowl).
  3. Put in sterilised* pots, pour olive oil on the top and refrigerate**.

* To sterilise pots, either put them in an oven at 150C for 10 minutes or pour boiling water into them and leave for 10 minutes then drain and let to dry.

**This will keep for 2 weeks in the fridge.