Homemade Raspberry Jam

Homemade raspberry jam

Homemade raspberry jam

Thompson & Morgan
An easy recipe for a novice jam maker. Another way to utilise your spare, tasty allotment crop.
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Calories 39 kcal

Ingredients
  

Instructions
 

  • Prepare and sterilise your jars. Put a plate in the freezer to chill which will be used later to test the consitancy of the jam. Put half the raspberries into a pan with the lemon juice. Mash the berries whilst over the heat and leave to cook for 5 minutes. Sieve the cooked berries over a bowl to catch the juice. Press the pulp through the sieve until you are left with just seeds.
  • Pour the sieved fruit back into the pan and stir in the sugar. Heat gently and add the remaining raspberries. Bring to the boil, and rapidly boil for 5 mins. Collect your chilled plate, remove the jam from the heat and spoon some jam onto the plate. Push the back of a spoon through the jam and check that it wrinkles and has the consistancy of jam. If it doesn’t, boil for a couple more minutes and repeat the test.
  • Stir well as it cools to reduce the amount of sediment that appears on the top of the jam. Divide the jam between the jars and seal. It will keep unopened for a year, although the lovely bright colour will fade a little over time. Once open, keep refridgerated.

Nutrition

Calories: 39kcal
Keyword homemade, jam, lemon, raspberries, raspberry
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Strawberry smoothie

 

Strawberry smoothie

Strawberry smoothie

Thompson & Morgan
A very quick, healthy smoothie that utilises your strawberry crops. Find out how to get bumper crops from your home grown strawberries at our strawberry hub page. Gluten free and vegan friendly too. A perfect morning drink to get you off to a great start to the day!
Prep Time 5 mins
Total Time 5 mins
Course Drinks
Servings 2
Calories 170 kcal

Ingredients
  

Instructions
 

  • Cut up the strawberry and banana into small pieces and combine with the orange juice in a blender. Blitz the mixture until smooth.
  • Pour into a glass and enjoy a healty start to your day.

Nutrition

Calories: 170kcal
Keyword gluten free, smoothie, strawberries, strawberry, vegan
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Strawberry mojito

Strawberry mojito

Strawberry mojito

Thompson & Morgan
Create a refreshing strawberry mojito to enjoy in your own garden paradise. This fruity cocktail is perfect for barbecues, parties with friends or as a summer treat for yourself.
Prep Time 5 mins
Total Time 5 mins
Course Drinks
Servings 6
Calories 179 kcal

Ingredients
  

  • handful ice cubes
  • 2 limes each cut into 8 segments
  • handful mint leaves
  • 2 tbsp granulated sugar
  • 12 strawberries
  • 600 ml sparkling water
  • 350 ml white rum
  • pinch black pepper

Instructions
 

  • Combine the strawberries, limes and sugar into a large jug. Rub the mint leaves to bruise them and add to the jug with a pinch of black pepper. Bruising the mint leaves will help the mint flavour infuse into the drink. Add lots of ice cubes and stir in the rum and sparkling water. Alternatively add the ice cubes to a blender to create a crushed ice effect.
  • Pour into tumblers and enjoy this refreshing drink in the garden whilst soaking up the sun.

Nutrition

Calories: 179kcal
Keyword lime, mint, rum, strawberries, strawberry
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Strawberry Tarts

Strawberry Tarts

Strawberry Tarts

Thompson & Morgan
Enjoy this simple, fresh fruit treat whislt reaping the rewards of your home grown crop. An excellent addition to any afternoon tea selection.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert
Servings 4 tarts
Calories 590 kcal

Ingredients
  

Instructions
 

  • Pre-heat the oven to 180C/160C fan. Sprinkle flour on a clean surface and roll our the pastry to a maximum of half a cm thick. Put a small bowl or saucer on the pastry and cut round it with a sharp knife to make 4 circles. Use one circle to line each tart tin. Press in firmly and cut off any excess pastry.
  • In each tin, top the pastry with some greaseproof paper or baking paper and add a lyer of rice or baking beans. Put the tarts in the oven for 25 minutes. Remove from the oven, take off the greaseproof paper and rice/baking beans. Leave to the side to cool.
  • Put the cream in a bowl and whisk the cream until it starts to get thick. Now stir in the lemon curd.
  • Wash the strawberries, remove the green tops and cut the fruit into slices.
  • Divide the lemon cream into the 4 pastry cases. Layer the strawberries in a spiral on top.
  • Combine the jam and 1 tbsp hot water in a bowl, mix together and then brush it over the strawberries as a glaze. Garnish with a mint leaf, serve and enjoy

Nutrition

Calories: 590kcal
Keyword fruit, strawberry, tart
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Chunky sausage & tomato pasta

Chunky sausage & tomato pasta

Chunky sausage & tomato pasta

Thompson & Morgan
A quick, easy to make pasta dish. Sweet, fresh cherry tomatoes with succulent sausages and italian flavour. An all round family favourite.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Servings 4
Calories 655 kcal

Ingredients
  

  • 1 handful of basil leaves
  • 1 tbsp garlic crushed
  • 1 tbsp olive oil
  • grated parmesan
  • 4 lincolnshire pork sausages sliced into bite-sized chunks
  • 500 g penne pasta
  • 400 g tomatoes freshly chopped
  • 1 tbsp tomato purée
  • 200 ml white wine

Instructions
 

  • Heat the oil in a non stick pan then fry the sausage chunks for 8-10 mins on a medium heat until browned and cooked through. Add the crushed garlic and fry for 1 min. Add the wine, bring to the boil and cook until the wine has reduced by half.
  • Add in the tomato purée and chopped tomatoes and give ingredients a good stir. Taste and season as required. Simmer for 15 mins until you have a rich, thick sauce.
  • Boil the pasta (based on the cooking instructions on the packet). Once cooked, drain the pasta and add, with the basil to the sauce. Give it a good stir, then serve in bowls. Top with grated parmesan.

Nutrition

Calories: 655kcal
Keyword pasta, sausage, tomato
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Courgetti with tomatoes, grilled corn and herb dressing

Courgetti with tomatoes, grilled corn and herb dressing

Courgetti with tomatoes, grilled corn and herb dressing

Thompson & Morgan
A fresh take on a summer salad which makes the most of your allotment crops. Beautiful, Piccolo tomatoes, paired with sweetcorn and an innovative way to use up your masses of courgette by making ‘courgetti’.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Servings 4

Ingredients
  

Instructions
 

  • Preheat a griddle pan and brush the sweetcorn with some vegetable oil. Place onto the griddle and rotate every few minutes until evenly cooked and slighty charred. Leave to cool slightly and then remove the corn from the cob.
  • Time to make courgetti! Use a spirilizer or julienne peeler down the length of the courgette. Stop once you reach the middle containing the seeds and discard that part of the courgette. Repeat the process on the remaining courgettes.
  • Combine all of your herb dressing ingredients (parsley, chives, olive oil, lemon juice, water, salt, honey and black pepper) into a small blender or food processor and blend until smooth. Taste and season as required.
  • Place the courgetti in a large bowl and add the tomato halves and sweetcorn. Now add as much of the dressing as per your preference. Give everything a good mix together.
  • Sprinkle over the remaining chives and serve. Serve the dish on its own or as a side dish to a summer bbq.
Keyword corn, courgette, courgetti, herb, tomato, tomatoes
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