Lemon Blueberry Jam

I've never tried making jam before, but this one seems pretty straightforward, so I think I'll give it a go.

Ingredients:
4 cups fresh blueberries
2 cups sugar
1 package lemon jelly
2 t. pectin powder

Method:
1. Mash up the blueberries either through a food processor or with a potato masher for a chunkier jam.
2. Place the blueberries in a medium saucepan, add the sugar and cook on medium heat until it boils, stir constantly.
3. Simmer on low for about 20 minutes and then add the lemon jelly and pectin powder. Cook until powder has dissolved and remove from heat.
4. Pour mixture into seal-able jars and place in the refrigerator to cool and thicken.

Kiwifruit Smoothie

I recently stumbled upon a site called Breakfast-Eaters, and this recipe was there.

Ingredients:
2 peeled kiwifruit
2 bananas
1 cup unsweetened apple juice
1 cup crushed ice

Method:
Blend ingredients together, pour into glasses and serve immediately.

Creamed Eggs

I've not tried these before, but how yummy do they look?!

Ingredients:
5 hard boiled eggs
2 tablespoons butter
2 tablespoons flour
about 2 cups milk
toast
garnish with chives or parsley

Method:
1. Make hard boiled eggs by putting the eggs in a saucepan with cold water to cover. Bring to a full, rolling boil, cover and reduce heat to low, and simmer for 15 minutes.
2. Cool eggs by putting them in cold water and change the water frequently.
3. When eggs are cool, peel and cut them in half.
4. Put the yolks in a sieve and push them through the sieve with a spoon into a bowl. That makes the yolks fluffy. Scrape the underside into the bowl, too.
5. Set aside the bowl of fluffy yolks.
6. Coarsely chop the egg whites. The egg whites go into the white sauce.
7. In a saucepan, melt two tablespoons butter over medium heat.
8. Then add 2 tablespoons flour and stir until evenly combined.
9. Let the butter and flour mixture simmer for a few minutes, but you do not let it turn brown, so lower the heat accordingly.
10. Then gradually add the milk, stirring constantly.
11. Add salt and pepper to taste.
12. As the mixture is simmering, it will thicken, so keep stirring. It should have a gravy-like consistency, so add more milk if necessary, then turn the heat down to low.
13. Add the chopped egg whites and stir to combine. Taste and adjust seasoning.

Serve over toast. Sausage or bacon on the side is good. Fresh fruit on the side is good too. Garnish with chopped chives or parsley.

Fluffy Ricotta Pancakes

I haven't tried these pancakes yet, but they sound delicious! The recipe was found here

Ingredients:
1 cup ricotta cheese
3/4 cup flour
½ teaspoon baking powder
1½ tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
½ teaspoon vanilla

Method:
1. Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
2. Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
3. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
4. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
5. Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.

Busy People's Bread

This recipe comes from a Low Cost Cooking evening that I went to with a couple of friends a few months ago. The course was run by local Bronwyn Dunlop who doesn't claim to be a Masterchef, but does know how to stretch her money.

This recipe is a simple one mix dough that you don't have to let rise because it rises in the oven during the first stage of low temperature cooking.

Ingredients
2 cups boiling water
4 tsp honey
2 cups cold water
7 tsp dry yeast granules
2¾ cups high-grade white flour
2¾ cups wholemeal flour
3 tsp salt
2 cups sunflower seeds
4 Tbsp pumpkin seeds

Method:
1. Preheat oven to 80ºC (yep, really low)
2. In a large bowl, mix the boiling water with the honey to dissolve.  Add the cold water and yeast and put aside for 10 minutes.
3. Whisk the yeast mixture then add flours, salt and sunflower seeds, and mix with a large spoon until evenly combined.  The mixture will be a very loose wet batter.
4. Divide the mixture between two loaf tins, spread evenly and flatten the top.  Sprinkle the pumpkin seeds over the top of the loaves, and then run a sharp knife through the top of each loaf in at least 3 or 4 places so that it rises evenly without splitting.
5. Bake for 20 minutes at 80ºC - put the timer on because you don't want it to be any longer than this.  After 20 minutes, turn the oven up to 210ºC and bake for a further 30-40 minutes.  When cooked, the loaves will sound hollow when tapped.  Turn out of the tins while hot and leave to cool.

This bread stays fresh for several days and toasts well.  It can be made in larger flatter containers - adjust the cooking time accordingly.

Lemon Honey

Another recipe from Intermediate - I remember this being delicious on bread!

Ingredients:
Juice and rind of 3 lemons
3 egg
135g butter
1 cup sugar

Method:
Beat egg, then put in the top half of a double boiler with all the other ingredients.
Half fill the base with water, then boil the mixture on high until it thickens.
Store in a jar in the fridge.