Category Archives: Breakfast

The Flavour of Jams

The-Flavour-of-Jams

Fruits are tasty and nutritious . Fruits can be turned into salads, chutneys, smoothies, juices and jams. Old and young have an appetite for sweets, although it can be harmful to health. When fruits are in abundance, there are many recipes that can be turned out. We buy jams from supermarkets all the time, but have you stopped to think what a saving it would be and not forgetting the nutritious value it would have in turning out jams at home.

Jams are tasty when spread on bread and butter or even biscuits.

Today at Mc Currie we bring you a few recipes for making jams.

 

Apple Jam

Ingredients

450 g green apples (peal of the skin and de-stone them), 450-500g brown sugar, juice of one line, water.

Method

Cut the apples in fine strips. Then boil the cut apples in water until soft. Strain the water and add sugar and lime to the apple pulp and once again keep in on the fire and stir all the time until the mixture thickens. Take off the fire, leave to cool and bottle.

 

Mango Jam

Ingredients

500 g well ripened mangoes, 450 g sugar, 2” piece Mc Currie cinnamon quills, 1 cup water, 1 teaspoon rose essence.

Method

Peal the mangoes and cut into very small pieces. Soak in water for a few minutes, squeeze water out and keep aside. Thereafter, add 1 cup of water, sugar and cinnamon and bring to boil stirring all the time. When the mixture thickens, add rose water and take off the oven. Leave to cool and bottle.

 

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Spicy Beef Curry

spicyIngredients

1 kg topside beef, 2 tbsp Mc Currie dark roasted curry powder, 2 tsp Mc Currie unroasted chillie powder, 1 large onion (chopped), 1 tsp Mc Currie turmeric powder, 4 cloves garlic or 1 ½ tsp Mc Currie garlic paste, 1” piece ginger (finely chopped), 1” piece Mc Currie cinnamon quills, 1” piece Mc Currie rampe, 1 tbsp Mc Currie curry leaves, 4 fresh green chillies (sliced), 2” piece lemongrass (thinly sliced), 250 g tomatoes (chopped), 2 tbsp tomato paste, 2 cups thick coconut milk or 1 tin canned coconut milk, 2 tbsp vegetable oil, 2 cups water, salt to taste.

Method

Cut beef in to cubes and marinate in salt, turmeric powder and chillie powder for one hour. In a medium heavy based pan, heat the oil and fry onions until golden brown. Add ginger, garlic and tomatoes and tomato puree and cook until sauce is thick and tomatoes tender. Add curry leaves, lemongrass and rampe and cook until ingredients are fragrant. Reduce flame and add marinated beef, mixing well. Make sure that the sauce is coated around the meat. Add water and simmer until meat is almost cooked. Add coconut milk and dark roasted curry powder. Increase heat, add salt and simmer for 20 minutes or until meat is cooked.

Pancakes

Pancakes

Pancakes, also known as flap jacks, were one of the first and easiest items to be cooked on stone and pancakespans, which involved frying of batter. It is one of the earliest forms of bread that man came to love and enjoy. In western cultures it is consumed during breakfast accompanied by a sugary syrup, but in Sri Lanka it is eaten with curry (typically beef curry), during breakfast and dinner.To me the experience of making pancakes is in the constant flipping and catching of the frying batter. But equally important is its exquisite tastes.

Recipe
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon Mc Currie ginger powder
1/2 teaspoon Mc Currie cinnamon powder
1/2 teaspoon baking soda
1/2 teaspoon Mc Currie salt
Pinch of ground Mc Currie cloves
1 cup buttermilk
10. 1 egg
11. 2 tablespoons molasses
12. 1 tablespoon vegetable oil
13. Maple syrup and whipped cream, optional

Directions
In a bowl, mix the flour, sugar, baking powder, ginger powder,cinnamon powder, baking soda, salt and ground cloves. In a separate bowl mix the remaining four ingredients which are the buttermilk, egg, molasses and oil. After doing so mix the contents of both bowls together. Lightly grease and heat a griddle till hot, and pour the batter a ¼ cup at a time. Flip the pancake when bubbles start to appear, and cook until the second side turns golden brown. Depending on preference, serve with Maple syrup and whip cream.

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