Filter
Top Products
En-86
Red Berry Jam
Cooking time: 16 min MICROWAVE
Container: 1 bowl, 2 litre capacity
Use well-ripened fruit. Roughly chop the fruit and mix with
the pectin and sugar in the bowl. Leave to steep for 2 hours.
Mix well again, this time crushing the fruit with a fork, before
cooking the mixture, uncovered, on MAX for approx. 16
minutes. Test whether it is cooked by pouring a drop of jam
onto a saucer which has been kept in the fridge. If the drop
goes solid, stop cooking and pour the jam into clean jars.
Close the jars while the mixture is hot and turn them over.
This jam does not contain a lot of sugar, so it will keep for 8
to 10 months at the bottom of the fridge.
For about 4 jars of jam:
300 g strawberries,
250 g raspberries,
150 g blackcurrants or redcurrants,
550 g crystalised sugar,
1
/2 sachet of pectin.
Crispy Chocolate Caramel Bites
Cooking time: approx. 7 min MICROWAVE
Containers: 2 bowls + 1 dish, approx. 15 x 15 cm
Cut the chocolate into small pieces and melt with the butter
by heating for 2 to 3 minutes at 600W. Add the icing sugar
and mix. In another bowl, heat the sugar and water on MAX
for 4 to 5 minutes, checking it carefully after 3 minutes 30
seconds. When the caramel is golden in colour pour it onto
a sheet of aluminium foil and spread into a thin layer. Leave
to cool, then break the caramel in thin pieces. Mix these into
the cooled chocolate. Pour the mixture into a dish, approx.
15 x 15 cm, lined with cling film. Leave to cool for at least 2
hours in the fridge before removing the mixture from the
dish and cutting it into small squares.
200 g dark chocolate,
60 g butter
20 g icing sugar.
For the caramel:
100 g sugar
3 tbsp water
Honey Sweets
Cooking time: approx. 15 min MICROWAVE
Container: 1 bowl, 2 litre capacity
Weigh out the honey, sugar and cream and mix together in
the bowl. Cook on MAX for 12 to 15 minutes (the caramel
should be a nice golden colour and you should be able to
see the bottom of the bowl when you mix with a wooden
spoon). Check every so often, then mix in the butter little
by little to obtain an even mixture. Add the coffee extract if
you wish and pour this caramel into a buttered dish to a
thickness of 2 cm. Leave to cool a little. When the caramel
is cool but still supple, remove it from the dish and cut it
into strips using a large knife or a pair of scissors. Cut these
strips into small squares and sprinkle them with icing sugar
so that they donʼt stick together. These sweets will keep for
8 to 10 weeks in a sealed tin. NB: These sweets will be
even more delicious if you use a strong honey, such as
heather or chestnut honey.
100 g honey,
150 g sugar,
100 g cream,
50 g butter,
1 tbsp coffee extract
(for espresso machines) or
coffee extract to add flavour, if
you wish.