Toasted Fruit Bread with Ricotta and Marmalade

Cut your favourite fruit bread into 1.5cm of thick slices.
Toast or grill the fruit bread.
Spread each slice with a good spoonful of ricotta cheese.
Top with Anathoth Breakfast Marmalade and spread out evenly to cover the ricotta.

Strawberry Jam Muffin Puffs

Makes 12 muffins

Ingredients

• 1 cup self raising flour
• 1 cup grated tasty cheese (50gm)
• 2 tbsp grated parmesan cheese
• 2 tbsp finely chopped fresh mint
• ¼ tsp salt
• 1 egg
• 1 cup milk
• ½ cup Anathoth Strawberry Jam 

Method

• Preheat oven to 210ºC
• Mix the flour, cheeses, mint and salt together in a bowl
• In another bowl whisk the egg and milk together
• Stir the egg mixture into the flour mixture, just until all dry ingredients moistened
• Fold in the strawberry jam
• Spoon into greased muffin tins and bake for 12 minutes until cooked
• Serve warm with cream cheese

Delectable Raspberry Galettes

This combination of apples, lemon and raspberry jam is a dinner party favourite
Serves 4

Ingredients

• 1 sheet thawed flaky puff pastry
• ½ cup Anathoth Raspberry Jam
• 2 granny smith/ cooking apples
• Zest and juice of 1 lemon
• 2 Tbsp water

Handy Hints

• To make your own pastry simply place
• 2 cups of flour and 2 tablespoons sugar in food processor. Add 175 gms chopped butter and pulse until it resembles coarse breadcrumbs. Slowly add 3-4 tablespoons cold water until mix forms a ball/firm dough. Roll out on floured board.
• Alternatively, place the whole sheet of pastry on the baking tray and following directions above, arrange apple slices in rows. 

Method

• Pre-heat oven to 180ºC
• Cut the pastry sheet into 4 rounds using a large pastry cutter or small saucer as a guide and place on a lightly greased baking tray
• Peel and core the apples, quarter and slice thinly
• Sprinkle over the grated lemon zest and juice
• Spread the raspberry jam over the pastry, reserving 2 tablespoons for glazing
• Arrange the apples, overlapping, on top of jam
• Bake until apples browned and pastry crisp - approx 20 minutes
• Warm the remaining jam and water together and brush over the apples
• Serve with a spoonful of natural yoghurt or vanilla ice-cream

Boisterous Boysenberry Jam Cake

Serve with lashings of whipped cream, natural yoghurt or sour cream

Ingredients

• 200g unsalted butter at room temperature
• 1 ¾ cups sugar
• 4 eggs
• 2 tsp vanilla essence
• 3 cups standard flour ( 375g)
• 2 tsp ground cinnamon
• 1 tsp baking soda
• ¼ tsp salt
• ¾ cup sour cream
• 1 cup Anathoth Boysenberry Jam

For the topping

• ½ cup Anathoth Boysenberry Jam
• ¼ cup water
• 1 tsp cornflour

Method

• Preheat oven to 145ºC
• Spray a fluted deep ring tin with non-stick baking spray
• Beat the butter and sugar until light and creamy
• Add in the eggs, one at a time and scrape down the bowl after each egg
• Add in the vanilla and beat until combined
• In a bowl sift together the flour, cinnamon, baking soda and salt
• Add a third of the flour mixture into the butter mixture alternating with half the sour cream, beating after each addition
• Fold in the Anathoth Boysenberry Jam
• Pour into the prepared cake tin and bake at 145ºC for 15 minutes then increase the oven temperature to 180ºC and bake for 40-50 minutes until a skewer inserted comes out clean
• Allow to cool in the cake tin on a cake rack for 10 minutes before turning out
• For the topping - In a small saucepan heat together the Boysenberry Jam, water and cornflour and simmer gently for 1 minute
• Place the cake on a large flat plate and pour over the topping

Handy Hint

• Serve as a dessert cake with fresh or cooked boysenberries

Tantalisingly Tangy Apricot Jam Chicken Drumsticks

Great for party or picnic pass arounds – finger-lickin’ fun
Makes 12 drumsticks

Ingredients

12 chicken drumsticks
1 1/3 cups Anathoth Apricot Jam
½ cup Dijon mustard
½ cup white wine vinegar

Handy Hints

• Using a resealable plastic bag for marinating ensures the marinade surrounds the drumsticks and makes fitting into the refrigerator easier
• Best cooked in oven over lined baking tray as high sugar glazes burn easily on BBQ
• This sauce is also great to use as a salad dressing or served with roasted vegetables 

Method

• Place the drumsticks in a resealable plastic bag or lidded container
• Blend the jam, mustard and vinegar together until smooth
• Keep ½ cup aside to use as dipping sauce
• Pour remainder of sauce over the drumsticks and marinate in refrigerator for two hours
• Place on a rack above a baking tray lined with baking paper
• Bake in middle of pre-heated oven at 180ºC, turning once, until browned and cooked through,  - approx 40 minutes
• Serve with dipping sauce and a crisp green salad

Scones with Anathoth Raspberry Jam

• 2 cups flour
• 4 tsp baking powder
• 25g butter or margarine
• ¾ - 1 cup milk

Preheat oven to 220°C.Sift flour and baking powder into a bowl. Rub in the butter until the mixture looks like fine breadcrumbs. Make a well in the centre of the flour and pour in ¾ of the milk. Mix with a knife to a soft dough, adding extra milk if necessary.Turn the dough into a lightly floured board and knead gently 3 – 4 times.
Roll or pat out to 2cm thickness.
Cut into 4 cm squares and place on ungreased oven trays. Place in oven and bake 10 – 12 minutes.

Serve with Anathoth Raspberry Jam and whipped cream.

Makes 10 -12

Louise Cake

• 100g butter
• ¼ cup sugar
• 3 eggs, separated
• ½ tsp vanilla essence
• 2 cups flour
• 2 tsp baking powder
• ¾ cup Anathoth Boysenberry Jam
• ¾ cup caster sugar
• ¾ cup coconut threads

Line a 24cm x 30cm baking tin with baking paper. Preheat oven to 180°C. Place the butter and sugar in a bowl and beat until creamy. Add the egg yolks and vanilla and mix well. Sift the flour and baking powder together and mix into the creamy mixture.

Spread the mixture in the prepared tin. Spread with the Anathoth Boysenberry Jam.

Beat the egg whites until soft peaks form. Add the sugar and beat until stiff. Add the coconut to the egg white mixture and spread over the jam.

Strawberry Sponge

• 1 large punnet strawberries
• 2 x 20cm sponges
• 200gm Anathoth Strawberry Jam
• 150g fresh cream, whipped
• Icing sugar for decoration

Slice half the strawberries and keep the other half for decoration.
Horizontally slice sponge halves and spread with Anathoth Strawberry Jam. Fill the centre with fresh strawberries and a little whipped cream.
Decorate with the remaining strawberries and icing sugar as desired.

Steamed Puddings (Makes 4)

4 Tbsp Anathoth Apricot Jam
100g butter
¼ cup sugar
1 egg
1 Tbsp Anathoth Apricot Jam
1 cup flour
1 tsp baking powder

Lightly grease 4 microwavable moulds (½ cup capacity) or mugs with a little butter. Place 1 tablespoon of Anathoth Apricot Jam in the bottom of each mould.
Cream the butter and sugar together in a bowl until creamy. Add the egg and Apricot Jam and mix well.
Sift the flour and baking powder and mix.

Pour into the prepared moulds and microwave on high for 4-5 mins.

Home-made Raspberry Vinaigrette

Ingredients

• ¼ cup Anathoth Raspberry Jam
• 2 Tbsp malt vinegar
• 2 Tbsp lemon juice
• 1 tsp wholegrain mustard
• ¼ tsp salt
• ½ cup extra virgin olive oil

Handy Hints

• Marinate lamb loin chops with this vinaigrette for two hours before grilling or BBQing – tenderises and adds flavour
• Dress blanched green beans or peas with this vinaigrette
• This vinaigrette is great on halved avocadoes

Method

• Blend together the jam, vinegar, lemon juice, mustard and salt
• Whisk in the olive oil
• Allow flavours to infuse for two hours before whisking again and serving with a crisp green salad

Apricot Mustard Vinaigrette

• 1/4 cup apricot jam
• 1 Lemon zested and juiced
• 1Tbsp Dijon Mustard
• 1 Tbsp Cider Vinegar
• 2 tsp Raw Sugar
• 1 clove Garlic peeled and chopped
• 1/2 cup Olive oil
• 1/4 cup Grape seed oil(or Olive oil)
• 1/4 cup Boiling water
• 1 tsp Sea salt flakes

In a mixing bowl, place the ingredients together except the olive oil, grape seed oil, boiling water and salt

Whisk these ingredients together, and then whisk in the olive oil and grape seed oil and adjust the consistency of the dressing with the boiling water

Finish the dressing by lifting the flavour with sea salt

Allow to stand to infuse for 2 hours before using and store in a refrigerator

This zippy pick-me up Anathoth dressing loves to coat boiled skinned potatoes, smashed into pieces, tossed in a bowl with diced avocado, toasted macadamia nuts and chopped basil.  Serve this with a grilled chicken schnitzel that has been rolled up with ham, sage leaves and mozzarella cheese.

TIP: Always bring the dressing out to room temperature before using

Created by Paul Jobin
www.pauljobin.co.nz

Red cabbage with Anathoth Raspberry & Vinegar
 Sauté an onion and some garlic in a little olive oil in a pan;   add about a tablespoon of fennel seeds (optional).  Add half a thinly sliced red cabbage, a generous slosh of the Anathoth raspberry & vinegar, a handful of currants (optional, but lovely), plenty of black pepper, some salt to taste and a slosh of water.    Cover the pan with a lid and gently simmer until the cabbage is as soft as you would like it.    I generally leave about 40 minutes.   Just check occasionally that it still has liquid at the bottom and give it a stir.    When the cabbage is cooked to your taste, remove the lid and bring to a rapid boil if you have too much liquid left.  
This is delicious hot, but also lovely cold because with the vinegar flavour it becomes quite "relishy".    I'm sorry the measurements are not more exact,   but I'm sure you get the idea!

Fiona Hall
Christchurch

'Farmstyle' scalloped potatoes

My recipe suggestion is to make scalloped potatoes as in the Edmonds Cookbook, putting in a layer of Farmstyle Pickle before the grated cheese and baking as usual. It’s really yummy!

Carmen Moylan
Christchurch