Banana Curry Jam

Makes about 1 cup

330 g bananas (weighed without the peels)

150 g white sugar

1 tablespoon lemon juice

2 teaspoons curry powder

Heat everything together on medium heat in a pan on stove.  Stir regularly – till sugar has melted and the mixture starts to look like jam.

Recipe and photo:  Alma Pretorius

 

Fig (or other) jam squares

Makes 6 big squares, depending on size

1 cup self-rising flour

1 egg

7 tablespoons oil

1 teaspoon vanilla essence

Fig jam (or other jam)

Mix the dough ingredients together – chill 1/3 of the dough for at least 20 min in fridge.  Preheat oven to 180 oC.  Press out the rest of the dough on part of a greased baking sheet.  Spread on the jam (as much as you want).  Crumble the rest of the chilled dough on top – bake 25 minutes.

Recipe and photo:  Alma Pretorius

 

Red Onion Marmalade

550g red onions, thinly sliced

120g brown sugar

125ml red wine vinegar

50ml (about 3 tbsp) balsamic vinegar

Salt and freshly ground black pepper

1 tablespoon crushed garlic

1 tablespoon crushed chillies

fresh ginger, chopped finely

 

In a large saucepan, combine the red onions and 2 tablespoons of the brown sugar. Cook over moderate heat for about 25 minutes or until the onions begin to caramelize.

Add the garlic, chillies, ginger, red wine and balsamic vinegar and the rest of the brown sugar, stirring often until most of the liquid has evaporated. Season to taste with salt and pepper and spoon in sterilized jars. Keeps for three months in the fridge.  Makes about 500 ml.

 

Recipe: Renée Nesbitt, for Spatula magazine Yuppiechef

Photo:  Alma Pretorius 

 

Tomato jam, Feta cheese and Cayenne pepper muffins

Makes 6 big muffins

1 cup self-rising flour

1 large egg

1/2 cup milk

1/4 cup vegetable oil

1/2 cup Ina Lessing Tomato Jam

1 teaspoon cayenne pepper

1 and 1/2 wheels of Feta, crumbled

6 baby tomatoes, kept whole

Preheat oven to 200 oC.  (See bottom for Sunbeam convection temperatures.)  Mix together the egg, milk, oil, jam, cayenne and 1 wheel of Feta (crumbled).  Add the flour and mix.  Spoon into greased muffin pan, press a baby tomato in the center of each and sprinkle with the ½ wheel Feta (crumbled).  Bake for 20 minutes (or till test skewer comes out clean.)  Remove from oven and let cool in pan for 10 minutes.

Recipe and photo:  Alma Pretorius