Cherry Tomato Jam

YouTube Follow Along at 01:29

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Ingredients

• 600g Cherry Tomatoes 

• 300g Sugar 

• 1 Cup Water

• 10g Ginger (Optional)

Method

1. Wash the cherry tomatoes.

2. Weigh the tomatoes.

3. For every 600g of tomatoes, use 300g of sugar. 

4. Remove skin from the ginger.

5. Layer the sugar tomatoes and ginger in a heavy-bottomed jam pot.

6. Allow it to sit over low heat on the stove until the juice is partially extracted and the mixture becomes slightly warm.

7. Heat it slowly and stir occasionally until all the sugar has dissolved. Do not let it boil before all the sugar has dissolved.

8. It will take about an hour to complete the cooking process.

9. Remove the ginger and all the tomato skins.

10. Seal in jam bottles.

Enjoy your Cherry Tomato Jam

Mushroom Spread

YouTube Follow Along at 05:09

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Ingredients

• 250g Mushrooms 

• 230g Cream Cheese (Spring Onion and Chives)

• 1 Spring onion

• 30ml Balsamic Vinegar 

• 2 Tablespoons Olive Oil

• 2 Tablespoons Sugar

• Salt

Method

1. Chop all the mushrooms.

2. Saute mushroom in a pan with olive oil, balsamic vinegar and salt.

3. Pour mushrooms blend from pan, cream cheese and chopped spring onion into a blender.

4. Blend until smooth.

5. Pour mixture into a bowl.

6. Sprinkle some sugar over the mushroom mixture and flame it with a cooking flame torch like a crème brûlée.

Enjoy your Mushroom Spread

Prawn Bake with Couscous

Ingredients Prawns

• 500g prawns 

• 1/4 Cup Olive Oil

• Salt

• Pepper 

• 1 tbs Italian herbs

• 1 Lemon

• Chilli flakes

• 2 Round Feta Cheese 

• Cherry tomatoes

Ingredients Couscous

• 1 1/2 Cup couscous 

• 1 tbs Chicken stock

Method for Prawns

1. Mix prawns with all the herbs, spices and olive oil. 

2. Pour the juice of half a lemon on top of the prawns. 

3. Toss it in a baking bowl. 

4. Cut cherry tomatoes in halves and place between prawns. 

5. Cut feta cheese in cubes, place between prawns. 

6. Cut the other half of the lemon in quarters and place between the prawns. 

7. Bake for 15 minutes at 200*C / 400°F.

Method for Couscous

1. Mix couscous with chicken stock and pour hot water to the top of the couscous. 

2. Cover the couscous and let rest for 15 minutes. 

3. Serve couscous with prawns on the side.

Enjoy your Prawn Bake with Couscous

YouTube Follow Along: Prawn Bake Recipe at 12:46

Baked Cheesecake

YouTube Follow Along: Baked Granadilla Cheesecake Recipe

Ingredients for filling

• 230g Cream Cheese

• 2/3 Cup Caster Sugar

• 1tsp Vanilla Essence

• 125ml Sour Cream

• 1/4 Cup Granadilla Puree

• 2 Eggs

Ingredients for crust

• 1 Pack Tennis Biscuits (crust)

• 2/3 Cup Butter

Method for the crust

1. Crush the Tennis Biscuits and mix in soft butter.

2. Mix the biscuits and butter well.

3. Place biscuit mixture under in baking dish. Push mixture down with a fork.

Method for the filling

Mix all the ingredients of the filling (Leave out Granadilla Puree). Whisk for about 3 minute with an electric whisk.

1. Pour the filling over the biscuits.

2. Pour the Granadilla Puree over the filling and drag with a fork

3. Bake for 30 minutes at 180°C / 356°F

Enjoy your Baked Cheesecake!

Sourdough Bread

YouTube Follow Along: Sourdough Bread Masterclass

Ingredients

• Motherdough starter

• Eureka White bread flour

• Brown bread flower

• Rice flour

• Classic bakers malt

• Fine Pink Himalayan salt

• Olive oil

Refreshing of Motherdough

One Always keep motherdough in fridge

1. Weigh Motherdough in grams (all other measurements will depend on this 

• At least 100g when only refreshing

• At least 200g when baking following morning

• Water ½ weight (grams) of motherdough

• White bread flour same weight (grams) as motherdough

2. Blitz together Motherdough and water

3. Add blitzed mixture to flour

4. Knead together (by hand) , make ball and score (cross). 

1. Check for proof of life. Put in fridge.

   1. Refresh at least twice a week to keep Motherdough alive.

   2. Refresh night before baking (mixing)

Baking of Sourdough

1. Blitz together:

• 200g Motherdough

• 300g Water

• 30g Olive oil

2. Mix 400g flour (200g white bread flour + 200g brown bread flour) and 8g Bakers Malt

3. Add motherdough blitz to flour mixture. Bring together to form a  shaggy mass and leave to rest (autolyse) for 30 minutes.

4. Measure 10g salt and 25g water.

5. After 30min rest, add salt and knead on medium speed while adding water, teaspoon quantity at a time until water is completely absorbed each time.

6. Knead on high speed (level 5) for 2 minutes until dough comes together.

7. Transfer dough to an oiled tub.

8. Give dough a set of stretch and fold (4) and cover with plastic.

9. Leave dough to prove in oven (with light on and door cracked) for 4 hours.

10. During this time, do a stretch and fold every 30 minutes. 

11. After 3½ hours leave the dough to rest for the last 30 minutes. (Forming of gluten bonds)

12. Shape (stretch to form square and fold) and place in banneton. Cover with plastic and leave in oven (light on) with cracked door for remainder of day and overnight.

13. Place in fridge following morning for cold proof of at least 4 hours.

14. After cold poof, preheat oven at max temp of 250°C / 482°F for 45 minutes.

15. Turn the dough onto baking paper, rub with rice flour and score.

16. Reduce temp to 200°C / 400°F and bake bread at bottom of oven for 55 minutes. Steam at start and then every 5 minutes for 20 minutes.

17. After 55 minutes (oven off), leave bread in oven for 5 minutes with door cracked (steam must escape).

Always leave bread to cool before cutting.

Enjoy your Sourdough Bread

My Mom

After retiring, my mom decided to tackle one of her bucket list dreams – baking sourdough bread. The nostalgia of sourdough held a special place in her heart, a fond memory of the fragrant loaves baked by my great grandmother. With determination, she became a sourdough expert, perfecting the art of sourdough bread baking. I hope her journey sparks your own culinary inspiration to dive into the world of sourdough.