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Ava's Mincemeat
Last year, my girlfriend devised a Mince Pie recipe with a light hand on sultanas, knowing that I don't much care for them, and the little beauties went down a treat! Today is her birthday, and I've been making Ava's Mincemeat, only adding a little Cognac to the mix, for its a festive concoction after all! My touch, if you will. And whilst it will make beaut mince pies, I suggested to Ava, she had some of it it, hot, on top of Hokey Pokey Ice Cream, to celebrate. Which she did, and deemed "banging as"!
Ingredients (makes two large jars):
1/2 cup sultanas
1/2 cup dried cranberries
1/2 cup soft dried apricots
1/3 cup demerara sugar
6 tablespoons unsalted butter
2 apples, rinsed
1 1/2 heaped tablespoon almonds
2 heaped tablespoons Manuka Honey
½ lemon
1 teaspoon Mixed Spice
1/4 cup good Cognac or brandy
In a large saucepan, combine sultanas and dried cranberries. Roughly chop dried apricots, and stir them in as well. Add demerara sugar and the butter, cut into small chunks. Finally, core and dice the apples, and stir them in.
Heat over a low flame, stirring occasionally until butter melts, and apples and dried fruits soften, and the mixture starts boiling.
Roughly chop almonds, and stir them in, along with Manuka Honey.
Grate in the zest of the lemon halve and thoroughly squeeze in its juice. Add Mixed Spice and half of the Cognac. Give a good stir.
Cook, simmering, for about 15 minutes, until the fruit are soft, and the syrup, slightly thickened. Remove from the heat and immediately stir in remaining Cognac.
Spoon hot mincemeat into two large, sterelised jars, and close tightly.
Once opened, use within three weeks, keeping the jar in the refrigerator.
Use Ava's Mincemeat to fill Mince Pies, generously spread onto buttered toasts, or serve hot, onto thick yoghurt or Hokey Pokey Ice Cream, Brandy Ice Cream or Whisky Ice Cream...
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I think my biggest problem with fanon Martin Blackwood is that he uses teabags, and as someone whose never used a teabag In My Life I will NOT put up with this SLANDER, My Man, Martin Kettle Blackwood, has a counter full of boxes of different tea and spices and he makes his own blends (and ok sometimes they're not good but he TRIES) and he uses one of those metal sieve things that you put on your mug, y'all, he's made tea his whole personality there's no way he uses TEABAGS.
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Cabernet Sauvignon paired with a Blue Cheese and Brie Charcuterie Board
Cabernet Sauvignon is a full-bodied, bold wine that pairs well with strong, pungent cheeses like blue cheese and brie. This charcuterie board also includes nuts, dried fruit, and bread to complement the flavors of the wine and cheese. The honey-fig jam adds a sweet and tangy flavor to the rich and savory charcuterie board.
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