Kiwi Fruit Jam Recipe - Easy

I recently put a photo on Instagram of Kiwifruit Jam I made a while back. I was taught how to make this in chef training while we were making bread.

Lets talk a wee bit about kiwi fruit.

In New Zealand we call them "kiwi fruit" but from my understanding the rest of the world seems to call it a "kiwi" ?? So just to clarify I am making a "kiwi Jam" for everyone outside of NZ! :D

We usually refer ourselves as 'kiwis' over here because one of our main national icons is a bird called a Kiwi. I hope that wasn't too confusing!

Back to the Jam!

Recipe

1 kg Kiwi fruit

1 Cup water

Juice of half a lemon

900 g white sugar

What to do

→Peel the kiwi fruit and wash.

→Chop the fruit into a pan then add the water and lemon juice.

→Simmer until the fruit is tender, then mash it ans stir in the sugar.

→Bring to the boil and boil fast until it sets.

→Bottle in jars

You can enjoy this Jam on your morning toast, sandwiches, or serve on scones with jam for a bit of a change!

Enjoy 

Brit xx

Easter Holidays + Graduation!

Over the weekend the Easter holidays were celebrated!
What a great time of year to spend time with family and friends!
I was fortunate enough to spend time in Central Otago NZ, and what a lovely place it is there. Especially at this time of year, lovely colours of autumn leaves and such a calm atmosphere.  ☁ ☼ ❁

Easter friday was a day to relax for me and reflect back on what a crazy couple of years it has been studying to be a chef! My graduation was on Thursday! woohoo! chapter of my life complete ✔
Now bring on full time working!

Anywhooo.. I wanted to share a wee sample of the MANY pictures ( I have a new phone that I am addicted to taking waaay to many pictures on... clogs up everything but o well) that I took during my easter break.

I am very fortunate that my family loves to get outdoors and be active. This was a great way to clear my head from books, studying and work.

I had some old bread leftover in the freezer that I don't eat and no one in my house ever really eats so I took them with me cause there is this lovely wee duck pond not too far from where we stay. 

Over on my side if the world it is autumn! (Thumbs up for southern hemisphere!) ✌So the leaves were all over the ground, nice and crunchy ones too!

To your left are some pinot noir grapes. Central Otago is very well known for producing grapes for pinot noir wines. I'm not a big wine drinker but I can definitely appreciate these sweet grapes :)

Easter Friday lunch was Nana's Homemade vegetable soup with homemade wholegrain bread, Delish! You can check that out on my Instagram here Brits Instagram

I also made some hot cross buns! But that will be for another blog :)

I hope you all had a lovely Easter! Let me know what you got up to in the comments below 

Brit xx

Fresh Cream Torte - Sponge cake Recipe!

This has to be my favourite sponge recipe!

It has such a light fluffy texture and tastes great. Even better... It is super easy!!

Ingredients

5 eggs
100g sugar
100g flour plain

whisk eggs in cake mixer.
gradually add sugar.
whisk on high for 10mins
 while it is whisking prepare a lined tin with baking paper.

IMPORTANT:Be gentle when handling and taking  the mixture out of the bowl to ensure you do not break any air created during whisking!

 Sprinkle flour over whisk beater and fold through using whisk beater. Get rid of any obvious patches of flour. Cut and fold with spatula.
put in your lined greased tin.
 bake at 205degrees for 5min then 190degrees for 15-20mins

I Hope you enjoy this recipe as much as I do!

If you have any questions feel free to ask :)

Brit xx

Bite sized food

A small collection of the latest canapes I have made in training :) 

Marinated scallops served in chinese spoons

Devils on horseback
-these a super easy to make! I definitely recommend trying these if you haven't :)

  

Sushi 

stuffed rolled Asian vegetables wrapped in rice paper

-these had an amazing flavour. yummy!

Venison with caramelized onions on homemade puff pastry. (garnished with roasted capsicum)

- Another simple canape to make that tastes great to please your guests!

Healthy salad!

Bacon, pear and walnut salad

This salad is seriously going into my favourite recipes book! It was so quick and easy to make,  it tastes so good and the best bit is that it is healthy!

It is called pear and walnut salad. Personally i am a big fan of putting fruit in salads. I feel as if it gives that extra bit of freshness and sweetness. It can also provide a great texture 

The ingredients in this salad are,

Mesculin salad

Roasted walnuts

Pear

Bacon

Parmersan cheese

Served with an aoli and vinaigrette.

We also garnished this with kumera shavings but it isnt essential.

I definitely recommend trying out this salad next time your stuck for a meal idea. An even better idea is to make extra to pack for lunch the next day :)

Hot and Cold Cocktail Food Lesson 6

This lesson was all on cocktail food!

I loved this lesson because I love making small bite sized food to take to events or to serve at home when family and friends are over :)

Today we made,

-Spring rolls
-Wontons
-Chicken Kebabs
-Goujons of blue cod
-Corn fritters with salmon gravlax and mango salsa
-Brushette with oven roasted tomatoes, grilled courgette, marinated mushroom and feta
-Filo cases filled with Asian Beef salad

Corn fritters with salmon gravlax and mango salsa

Spring rolls

Goujons of blue cod

Filo cases filled with Asian Beef salad

Poultry Lesson 4

This lesson we made


-confit of duck 

-Chicken ballontine with a kumera rosti 

-ostrich and asian salad





Confit of duck
A slow cooking method poached in duck fat
This was served with peppered havarti gnocchi, fennel and orange salad and a white wine and bay leaf foam.

I love the colours of this dish, I think it is gorgeous to look at. 

I had never eaten confit of duck before. Now I know why I commonly see it on restaurant menus!
This slow method of cooking makes the meat so tender and we finished the cooking off in the oven out of the duck fat to crisp it up.

Black rice-crusted Ostrich with watermelon salad

Chicken Ballontine with veal, chicken and herb farce. Kumera rosti garnished with oyster mushrooms, carrot and courgette ribbons with a chasseur sauce.