Here is the second of the strawberry recipes – Strawberry Jam. I wan’t sure how much of each ingredient to use as most recipes I have found use an apple to set the jam. I wanted to avoid using the apple as my mum isn’t able to eat apples but can tolerate a small amount of strawberries. I ended up guessing the ratio and my jam came out okay, though I have modified the recipe to cook it a little longer as I would prefer it a bit firmer. I was busy at the time of making it and didn’t check it using the cold saucer method but I’ve indicated it below to help with determining if the jam is set. Update: I have made this jam with a longer cooking time (25 minutes) so have adjusted the time below. The jam has come out a fabulous texture and is not runny.
500 g strawberries (cut up)
250 g sugar
25 g of Jamsetta (pectin)
- Place the strawberries into a thermocooker (I use a Bellini) and do speed 4 for 10 seconds or until the strawberries are roughly chopped. If using a stovetop method, cut the strawberries finely or you could pulse in a food processor/blender until roughly chopped.
- Heat at speed 1, 100 C for 5 minutes. For stovetop, bring to the boil.
- Add the sugar and Jamsetta and mix well. In the Bellini, speed 4, 10 seconds.
- Cook for 25 minutes, speed 1, 100 C (or boil on the stovetop). For the Bellini, remove the measuring cup on the lid and replace with the steamer insert basket to prevent splatter.
- Keep a saucer in the freezer and when the cooking is finished, check the jam is done. Place a small amount of jam on the saucer and return to the freezer for 2 minutes. Remove and check. If the jam is wrinkly when you push the sides it is set.
- Pour into hot, sterilised jars and seal immediately.
I had clean jars that had been washed thoroughly. While the jam was cooking I put boiling water into the jars and lids to heat the jars and help to sterilise. The jars were jam jars from store bought jam so were okay with the boiling water, but please take care when putting hot water into a cold jar. After putting the jam in I sealed the jars and left them on the benchtop to cool. I found they sealed themselves as they cooled. I put them in the fridge but if you want to store in the pantry, I suggest you sterilise them in an oven first before using. Here are some links to help.
I’ve posted a strawberry mousse recipe previously but it was a gluten and egg free version which contained dairy. Strawberries are in season here in Brisbane at the moment and very cheap, so I thought I’d have a go making a mousse that was also dairy-free. It is not vegan as it contains gelatine. I recently bought some agar agar powder to have a go with but I’m not sure how to substitute it for the gelatine. I’m told that it will have a very different texture. I’ll have a try sometime. Here’s the recipe:
500 g (2 punnets) strawberries
60 g sugar
3 teaspoons gelatine powder
60 g hot water
250 coconut yogurt (check to make sure there are no gluten-containing thickeners, also check that it is dairy-free) I used the Cocobella brand that I bought from Woolworths.
300 ml coconut cream (refrigerated in the can)
- Sprinkle the gelatine over the hot water and allow to soften.
- Hull and chop strawberries and puree in a blender. In a Bellini thermocooker I put them in whole and do speed 8 for 10 seconds.
- Add the sugar to the puree and heat in a medium sized saucepan until the sugar is dissolved. In the Bellini do speed 1, 90 C for 5 minutes. Remove from the heat and stir in the gelatine (speed 4, 6 seconds on the Bellini). Allow to cool.
- While the puree is cooling, whip the coconut cream with hand mixers until the cream doubles in volume. It won’t be as stiff as whipped dairy cream, but it will be aerated.
- Mix the yoghurt with the puree (speed 4, 5 seconds on the Bellini) and then fold in the whipped coconut cream.
- Refrigerate until set.
It was Hubby’s birthday last Monday and when I asked what he would like for his birthday he requested chicken satay. I first made this years ago but had to stop making it as a regular meal as my daughter is severely allergic to nuts. Now that she lives with her husband, we can safely have peanuts in the house again. I decided to try to make it suitable for the Bellini thermocooker, so that I can speed up the process. This is a very quick recipe without a lot of ingredients:
5 teaspoons of red curry paste (I bought some from the Asian section of the store – you can make your own but I was in a hurry on the day. I like mine a bit spicy and would have added an extra teaspoon, but the rest like this amount. Add more or less to taste.)
20 g olive oil
600 g chicken, cut into largish cubes
1 tin (400 g) coconut milk
30 g fish sauce
30 g brown sugar
120 g crunchy peanut butter (I used the Kraft ‘All Nuts’ one) For nut-free, try using the Eskal ‘Free Nut Butter’. It is made with sunflower seeds and tastes very nutty. You could also make your own sunflower seed paste using the machine.
- Add the red curry paste to the Bellini bowl with the oil and cook on ST temp, speed 1 for 5 minutes. For stovetop cooking, cook in a saucepan for a few minutes.
- Add the chicken to the bowl and cook on 100 C, speed 1 for 5 minutes. On a stovetop, fry the chicken for a few minutes.
- Add the rest of the ingredients and cook on 100 C, speed 1 for 10-12 minutes. Check that the chicken is cooked through before serving. On a stovetop, add the other ingredients and simmer for about 10 minutes.
- We had ours with rice and a squeeze of lemon. Steamed veges would go nice with this too.