Things To Do With… Leftover Jam

Things To Do With… Leftover Jam

I really love baking with jam, but most of the time it happens because I have half a jar sitting in the fridge for a few weeks and I realise I better use it up. Thankfully it’s lead me to create lots of amazing recipes! Some of them feature jam with other elements, whilst others make jam the star of the bake. There is a huge range of variety here, from easy flapjacks to more extravagant celebration cakes. You can of course use a different flavour jam to the ones I’ve used, and I’ve also included a couple of recipes that use marmalade. I hope you find a suitable recipe to turn that jar in the fridge into a delicious bake!

Cherry & Nutella Chocolate Cake – Uses 1 Jar of Cherry Jam
The perfect cake for a celebration and to impress your guests.
Cherry & Almond  Viennese Swirl Biscuits – Uses 1 Jar of Cherry Jam
Cute little biscuits filled with almond buttercream and cherry jam.
Bakewell Tart – Uses 1/3 Jar of Raspberry Jam
A classic British bake, perfect for testing your baking skills!
Queen of Puddings Cupcakes – Uses 8 tbsp Raspberry Jam
Filled with jam and custard, and topped with fluffy Italian meringue, these cupcakes are divine!
Swedish Princess Cake – Uses 1/2 a Jar of Raspberry Jam
A fairly complex bake, but certainly worth the effort!
Swedish Princess Cupcakes – Uses 65g Seedless Raspberry Jam
An easier version of the above recipe, simplified into cupcakes.
Blackcurrant & Mascarpone Viennese Whirls – Uses 1/2 Jar of Blackcurrant Jam
Inspired by the Great British Bake Off, these buttery melt in the mouth biscuits would be perfect at afternoon tea.
Lemon, Blueberry & Blackcurrant Swirl Loaf – Uses 1 Jar of Blackcurrant & Blueberry Jam
A tasty loaf cake filled with swirls of jam.
Nectarine & Bilberry Custard Tart – Uses 5 tbsp Apricot Jam
If you can’t find bilberries, you can use blueberries or any other small berries for this fruity tart.
Battenberg – Uses 6 tbsp Apricot Jam
Another classic British bake! It can be slightly fiddly, but marzipan lovers will relish the challenge.
Apricot Swirl Cheesecake Squares – Uses 3/4 Jar of Apricot Jam
Yummy cheesecake bites mixed with swirls of jam, you could use any other jam flavour for this recipe.
Apricot Bakewell Slices – Uses 1 Jar of Apricot Jam
Bakewell tarts usually use raspberry jam, but you can change it up with other flavours. This traybake is great for bake sales.
Strawberry & Vanilla Cake – Uses 1 Jar of Strawberry Jam
This cake is great for summertime or birthday celebrations.
British Seaside Cake – Uses 1 Jar of Strawberry Jam
Another fabulous bake for summer, topped with ‘ice cream’ cupcakes.
Spiced Jammy Flapjacks – Uses 1 Jar of Strawberry Jam
This is an easy recipe to make and great for picnics and long journeys.
Rhubarb & Ginger Jam Cake – Uses 1/2 Jar of Rhubarb & Ginger Jam
A tasty cake full of flavour and spices!
Chocolate & Marmalade Cheesecake Brownies – Uses 1 Jar of Marmalade
Gooey and squidgy brownies with a chocolate orange flavour.
Carrot & Orange Cake – Uses 1/2 Jar of Marmalade
Marmalade fans will love this cake and it can be decorated with sprinkles of your choice.
 
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Things to do with… Ripe Bananas

Things to do with… Ripe Bananas

It happens a lot, you buy a bunch of bananas with all the best intentions, but the days go by and you end up with a few stragglers that have turned into ripe bananas covered in brown spots. Some people love eating bananas when they get like this, I’m not one of those people so I need some go to recipes to use up my ripe bananas. I’ve gathered together some recipes I’ve tried and enjoyed, as well as some from around the web, that will help you to use up your ripe bananas.

Spiced Banana, Choc Chip & Bourbon Loaf – Uses 2 medium bananas
This delicious banana bread is spiced up with cinnamon, ginger, bourbon and tasty chocolate chips.

Biscoff & Banana Cake with Caramel Drizzle – Uses 4 medium bananas
A delicious three layer banana sponge, covered in biscoff buttercream and drizzled in caramel sauce.

Banana & Coconut No Churn Ice Cream – Uses 4 bananas
A delicious ice cream made with bananas, coconut milk and Lotus biscuits.

Banoffee Cupcakes – Uses 2 medium bananas
Delicious banana muffins filled with caramel sauce and topped with whipped cream – they’ll disappear fast!

Banana & Cranberry Breakfast Muffins – Uses 2 medium bananas
A fab on the go breakfast option, you can make a batch and freeze them, just remove the night before and grab on your way out of the door.

Banana Syrup Cake with Nutella Buttercream – Uses 2 large bananas
A syrup drenched banana cake covered in chocolatey Nutella buttercream.

Other ideas from around the web:

Cream Cheese-Filled Banana Bread – Uses 2 bananas
I’ve made this a couple of times and topped it with a cinnamon infused icing. It’s extremely delicious and moist!

Maple Sweetened Bananas Muffins – Uses 3 bananas
I’ve also made these muffins, I added sultanas to the recipe. They are very tasty and have a texture similar to banana bread. It’s also refined sugar free and uses coconut oil as a healthier fat instead of butter.

Choc Chip Banana Bread Fondant Fancies – Uses 3 bananas
Bananas and chocolate are perfect partners in this fun twist on traditional fondant fancies!

Banoffee Cheesecake with Salted Caramel (Gluten Free) – Uses 4 bananas
A decadent treat sure to make your mouth water, this cheesecake is banoffee heaven with salted caramel to boot.

Bananas In The Hole – Uses 3 bananas
This fruity twist on toad in the hole features bananas instead of sausages, and a chocolate custard. Hello dessert!

Banana Nut Protein Smoothie – Uses 1 banana
Bananas are fantastic for smoothies as they make them really creamy, this smoothie is perfect for after a workout.

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Things To Do With… Zested Lemons, Limes & Oranges

Things To Do With… Zested Lemons, Limes & Oranges

I often find myself with naked lemons, limes and oranges after zesting them for a recipe and I never know what to do with them. It always seems like recipes call for zest only, or more zest than juice, so I imagine this is a common problem for bakers! In order to resolve this problem and avoid food waste guilt I’ve had a scout around and collected together some recipes that use only the juice of citrus fruits. It took me a while to find recipes that don’t need zest at all, but I’ve found a good selection. Let me know if you make any and how they turn out!

Index

There is approx 30ml juice in a Lemon
There is approx 30ml juice in a Lime
There is approx 80ml juice in an Orange

Lemons

 

Lemon Meringue Pie – Uses 250ml Lemon Juice
This gorgeous pie has a melt in the mouth tangy lemon filling, a fluffy meringue topping and crisp pastry.

Other idea from around the web:

Lemon Curd – Uses 125ml Lemon Juice
Probably the most obvious use for citrus juice, you could also make Lime or Orange curd from this recipe too.

Freezable Lemon Bars – Uses the Juice of 2 Lemons
Biscuit crust, lemon filling and topped with whipped cream. These look so good! Almost like an easier version of lemon meringue pie that’s bitesize too.

Lemon Vinaigrette – Uses 2 tbsp Lemon Juice
A good salad dressing can turn a boring pile of lettuce into a tasty and exciting meal. Lemon juice will add a fantastic zing to your usual lunch fare.

Lemon Sugar Cookies – Uses the Juice of 1 Lemon
A very simple recipe to follow with a delicious result!

Lemon Cream Pie – Uses 210ml Lemon Juice
A perfect summer dessert, you can replace the graham crackers with digestive biscuits for the pie crust.

Limes

Key Lime Cheesecake – Uses 175ml Lime Juice (about 3 Limes)
This is an American recipe so it is in cups. You can use digestive biscuits for the base instead of graham crackers as they are very similar.

Pina Colada Fruit Jellies – Uses 3 tsp Lime Juice
These look so yummy, and would be great for a gift or party treat.

Banana Mango Muffins with Lime Glaze – Uses 1/2 a Lime Juice plus 1 tsp
These sounds really tropical, tasty and full of nutritious fruit!

Chocolate Covered Lime Cheesecake Bites – Uses 60ml Lime Juice
Cheesecake covered in chocolate – such an awesome idea!

Coconut Lime Cheesecake Bars – Uses 4 tbsp Lime Juice
Coconut and lime go so well together in these tasty looking bars.

Oranges

Cinnamon Orange Juice Cake – Uses 250ml Orange Juice
This looks so delicious, cinnamon and orange make a great flavour pairing and this recipe is very easy to follow.

Blueberry Orange Juice Bread – Uses 175ml Orange Juice
I love the sound of blueberries and orange together, this bread looks so fresh and fruity.

Apple Crepes with Orange Sauce – Uses 175ml Orange Juice (plus 2 1/2 tsp Lemon Juice!)
Pancakes are the ultimate breakfast treat, I would be very happy with these for my weekend breakfast and I’d know I was getting some fruit goodness at the same time.

Peach Romanoff – Uses 6 tbsp Orange Juice
A really simple no-bake (you only need to use the stove top) recipe that sounds superb.

Sicilian Orange Almond Cake – Uses 75ml Orange Juice
A very warming tasty cake, I think adding some spices would be a great addition to this recipe. You can replace the curds in this recipe with natural yoghurt.

Other ideas for leftover citrus fruits…

– Squeeze some lemon over chicken before roasting
– Or squeeze lime over fish and prawns
– Pop a wedge or slice into your drink, or get cocktail making!
– Mix any citrus juice with icing sugar and drizzle over a cake
– You can freeze the juice in ice cube trays

NB. Image Source for the main image

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Things To Do With… Wholemeal Flour

 

Wholemeal flour (not to be confused with whole-wheat flour) contains all of the wheat grain and is packed with fibre, protein, minerals and vitamins. Unlike regular white flour, nothing is lost during the processing of wholemeal flour and all the goodness is retained. We often choose brown wholemeal bread over white bread when we are dieting or trying to live a healthier lifestyle. And there is good reason to as wholemeal flour is a good source of calcium and iron. It doesn’t keep as long as white flour, but I have made and found some yummy recipes to use it in which will ensure you won’t have it sitting around for long…

Staffordshire Oatcakes – Uses 100g Plain Wholemeal Flour
I made these oatcakes using savoury fillings, but you can fill them with anything you like. They can be vegetarian and even vegan if you don’t use cow’s milk in the batter. And they don’t contain butter or eggs. The ultimate versatile recipe!

Courgette, Linseed & Lemon Muffins – Uses 50g Self Raising Wholemeal Flour
An adaptation on a Cat Dresser recipe, these are a great way to eat seeds and vegetables without realising it!

Banana & Cranberry Breakfast Muffins – Uses 75g Plain Wholemeal Flour
Filling, tasty and best of all not
overly sweet, perfect for morning snacking. They are also dairy free.

Carrot & Orange Cake – Uses 100g Self Raising Wholemeal Flour
I made this for my mum for Mother’s Day and she loved it, the cake is really moist and delicious.

Other ideas from around the web:

The obvious one
Traditional Wholemeal Bread – Uses 500g Strong Wholemeal Bread Flour
Making home made bread can be really satisfying and this wholemeal bread recipe is simple, easy to follow and delicious!

The breakfast one
Wholemeal Apple Pancakes – Uses 110g Wholemeal Flour
Pancakes is one thing I definitely crave when I’m dieting as I love making them at weekends, this recipe is a healthier twist and I will be trying these out soon.

The cake one
Toffee Apple Cake – Uses 115g Self Raising Wholemeal Flour
This gorgeous warming recipe from Paul Hollywood would be perfect with custard, or creme fraiche.

The love it or hate it one
Cheese & Marmite Scones – Uses 140g Plain Wholemeal Flour
If you love Marmite, like me, you will love these savoury scones!

The dinner time one
Wholemeal Pizza Base – Uses 300g Strong Wholemeal Flour
There are a lot of pizza base recipes out there but it took me a while to find one with UK measurements. This sounds delicious, especially if you have a stuffed crust, and you can use whichever toppings you prefer.

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Things To Do With… Marzipan

Made by mixing sugar and ground almonds together, marzipan only tends to come out for holidays and celebrations. It’s most well known for being the layer between cake and icing on wedding and Christmas cakes. Although it is very well known throughout Europe and Asia, it doesn’t appear often in British baking, and I hadn’t used it until I made some Easter Simnel Cupcakes. I suspect a lot of you have leftover marzipan after making Simnel cakes at Easter! Wrapped it cling film it will stay fresh and leftovers can be used in one of the recipes I have selected below…

Stollen Muffins – Uses 60g Marzipan (or more if you double the batch!)
Easy to make muffins that embody all the flavours of stollen.

 

Honey & Orange Cupcakes – Uses 120g Marzipan (or more depending how many cupcakes you make)
Adorable marzipan bees top these delicious cupcakes, I recommend using honey from British bees if you can!

Cherry Traybake – Uses 250g Marzipan
This simple traybake recipe is decorated with colourful marzipan cherries, cut out using a icing plunger.

Swedish Princess Cake – Uses 440g Marzipan
This cake is quite complex and has lots of different elements, but it’s extremely delicious and worth the time and effort!

Easter Simnel Cupcakes – Uses 144g Marzipan
A perfect treat for Easter, with a ball of marzipan baked into the centre, plus you can decorate them in a variety of ways.

Battenberg – Uses 500g Marzipan
The traditional marzipan covered cake.

Golden Layered Simnel Cake – Uses 320g Marzipan
A modern layered twist on the traditional Easter cake, filled with delicious almond buttercream.

Other ideas from around the web:

The traditional one:
Battenberg Cake – Uses 500g Marzipan
Apparently Battenberg’s used to have nine squares in them, but now (thankfully!) they are made with four. This has been used as a technical challenge on The Great British Bake Off and is the same recipe I followed above.

The cupcake one:
Marzipan & Pear Cupcakes with Caramel Buttercream – Uses 240g Marzipan
These look absolutely gorgeous and are sure to impress!

The versatile one:
Easy Almond Cake – Uses 250g Marzipan
The Nigella recipe is simple to make and very versatile. I’m a sucker for raspberries, but you could use a variety of fruit as she suggests in the instructions, and decorate in a number of ways – be creative!

The fruity one:
Plum & Marzipan Cake – Uses 100g Marzipan
Plum seems to be a very popular ingredient (purely based on the fact that Plum Clafoutis is a very popular blog post of mine), I really want to make this and smother it in custard!

The simple one:
Marzipan Slice – Uses 115g Marzipan
Simple to make and perfect for almond lovers!

The European one:
Coconut & Marzipan Macaroons – Uses 500g Marzipan
These tasty little bites originate from the German city of Lübeck, popular for its marzipan.

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Six Things To Do With… Stem Ginger

I bought a jar of stem ginger recently when I was playing around with Rhubarb & Custard Cupcakes. It didn’t make it into my final recipe, but now I have an almost full jar of it sat in the fridge, and it wasn’t cheap! I’m sure other bakers have had this problem as recipes with stem ginger only usually use a couple of the ‘bulbs’. So I’ve collected some delicious idea and inspirations to use up any stem ginger you may have leftover too…

 

The famous one:
Ryan Chong’s Key Lime Pie
I couldn’t possibly do a post about stem ginger without mentioning Ryan’s magnificent pie, described by Mary Berry and Paul Hollywood as one of the best things they’d tasted throughout all three series of The Great British Bake Off!

The traditional one:
Sticky Stem Ginger Pudding
Who can resist a warm, sweet and sticky ginger pudding? Perfect with custard or ice cream.

The simple one:
Rhubarb & Sticky Stem Ginger Crumble
Crumble is super simple to make and trust me, rhubarb and stem ginger taste damn good together! Great for feeding a family, or hungry friends.

The difficult one:
Vanilla Panna Cotta with Pink Grapefruit & Stem Ginger
With four elements to this recipe, it’s definitely on the difficult end of the spectrum. However, it sounds so tasty it made my mouth water when reading the recipe! So it’s got to be worth a little bit of effort.

The chocolate one:
Chocolate & Ginger Tarts
I think these cute little tarts look delicious and simple to make, plus chocolate and ginger is a great combination!

The my favourite one:
Sticky Ginger Lemon Drizzle Cake
This is on my ‘to bake’ list! It sounds so good and I love everything about it!
*UPDATE* I made this – Click here to see!

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Things To Do With… Black Treacle

Black Treacle is one of those ingredients that you use a little bit of to make parkin or Christmas pudding, and then half a tin of it sits in your cupboard (usually hidden at the back!) until the year after. But there are so many other exciting, delicious and interesting recipes you can also use in it! I’ve featured some of the recipes I’ve made with it below and also gathered some other ideas from around the internet you may like to try…

Parkin – Uses 100g Black Treacle
A traditional sticky moist cake flavoured with ginger and black treacle that originated in the North of England, it’s perfect for cold Autumn nights.

Parkin Cupcakes with Toffee Buttercream & Popping Candy – Uses 100g Black Treacle
Using the same parkin recipe as above, I baked it in cupcake cases and added toffee buttercream and chocolate with popping candy in to represent fireworks.

 

 

Sticky Ginger & Lemon Drizzle Cake – Uses 140g Black Treacle
A very rich and moist cake, the ginger and lemon flavours are such a punchy mixture, they make your taste buds tingle in all the right ways! I highly recommend this cake, it is truly amazing!

Gingerbread Bonfire Cake with Salted Caramel Sauce – Uses 340g Black Treacle
Made with black treacle, dark brown sugar and even some Guinness for good measure. This cake has been described as ‘Bonfire Night in a cake’ It’s a really moist cake, full of warming smokey flavours and the rich caramel sauce is to die for! It really is the perfect cake for Bonfire Night.

Other ideas from around the web:

The simple one:
Black Treacle Flapjacks – Uses 113g Black Treacle
Make flapjacks with black treacle instead of golden syrup for a more intense flavour.

The difficult one:
Orange Custard Souffle with Banana and Toffee Sauce – Uses 6 tbsp Black Treacle
Souffle is notoriously difficult, but this sounds worth the effort!

The savoury one:
Lyle’s Beany Goulash – Uses 2 tbsp black treacle

Described as a “A delightfully hearty and warming beany stew to keep you going through the colder autumn and winter months.” There are more savoury ideas on the Lyle’s website.

The bread one:
Mixed Seed Rye Bread – Uses 75g Black Treacle
A basic dough recipe, but with a twist on the flavours. Make sure to use tepid water as it’s not specifically stated in the recipe.

The my favourite one:
Gingerbread Cake with Orange Icing – Uses 225g Black Treacle
This sounds so tasty and a great combination of flavours, it’s on my ‘to bake’ list!

The traditional one:
Treacle Toffee – Uses 115g Black Treacle
A very traditional Bonfire Night treat, be careful when making this as the treacle gets very hot!

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Things To Do With… Egg Yolks

 

Whenever I have egg yolks left after making something, I feel bad about just throwing them away and wasting ingredients, so I’ve searched for recipes using only the yolks, and also made some too. I’m sure many bakers have been in this situation before, so hopefully this selection of recipes will prove useful!

Pumpkin Pie – Uses 1 Egg Yolk
My absolute favourite thing to make every October, I’ve been making this now every year for about 5 years and it is so delicious! 

Charlotte Royale – Uses 4 Egg Yolks
I made this in a ‘Zombie Brain’ style for Halloween, but you can also do a traditional version. It’s sliced Swiss Roll made into a dome with a custard centre.

Chocolate Pecan Brownies – Uses 5 Egg Yolks
Deliciously gooey chocolate brownies! You can double the recipe if you have more egg yolks to use and you could use walnuts or omit the nuts entirely if you prefer.

Pumpkin Custard Donuts – Uses 6 Egg Yolks
These tasty deep fried treats are indulgent and I broke quite a few diets when I took them into work!

Custard Tarts – Uses 7 Egg Yolks
I made these using a Paul Hollywood recipe and they were extremely popular in my office!

Other ideas from around the web:

The simple one:
Homemade Mayonnaise – Uses 2 Egg Yolks
I have followed this recipe and made some mayonnaise with leftover egg yolks. I also added 1/2 tsp garlic puree and 1/2 tsp dijon mustard to the mixture. It was really yummy!

The difficult one:
Raviolo with Egg and Smoked Salmon – Uses 4 Egg Yolks
I saw this recipe on Simply Italian and have been thinking of making it for a while, it looks so fabulous and delicious, but very tricky to get right!

The savoury one:
Fettuccine carbonara – Uses 2 Egg Yolks
Warm and creamy pasta carbonara is perfect for tucking into on a chilly autumn night. Serve with garlic bread.

The indulgent one:
Chocolate Caramel Tart with Macadamia Nuts – Uses 1 Egg Yolk
This looks AMAZING!! Sweet chocolate, crunchy macadamia nuts and gooey caramel, mmmmm…

The alcoholic one:
Cherry Flip – Uses 1 Egg Yolk
I love a good cocktail and this yummy decadent one sounds very rich and tasty, plus rather strong, not a bad thing!

The traditional one:
Creme Brulee – Uses 3 Egg Yolks
A classic dish, and simpler to make than you think.

Let me know if you try any of these and how they turn out!

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Five Things To Do With… Semolina

I recently made some foccacia bread and the recipe called for semolina. So I bought a big box of it. Now I have semolina in my cupboard and no clue what else to do with it!

As you can see from the picture above it is commonly used as a type of pudding (similar to rice pudding). If you add milk to semolina and heat it up you get the pudding well known from school dinner days of the past. Semolina is actually a type of flour. It’s not used often in British cuisine, but is very popular in India and other parts of Asia for various desserts. The Italians use semolina when making gnocchi and pasta. In general it can be used a a substitute for part of the flour in most recipes for cakes and biscuits to change the texture of the final product. Which is what I used it for in my foccacia recipe. It gives the bread a more chewy texture.

So I had a look around the web for some recipe ideas and here are my five favourites…

The difficult one:
Baked Apples in Semolina Souffle
Souffle is a notoriously difficult recipe to get right. But the results from this look worth the effort! Bound to impress at a dinner party or family get together.

The savoury one:
Baked Semolina Gnocchi
This looks so yummy and could be very versatile. Add a different type of cheese, different vegetables, or chilli for a spicy kick!

The simple one:
Almond & Orange Cake
A basic sponge recipe with nutty and zesty flavours. This should go down a treat with everyone!

The Indian traditional one:
Nan Khatai
A popular biscuit in India, served with Indian tea. The recipe is very simple and the biscuits last for a few weeks.

The indulgent one:
Almond Coconut Semolina Cake

Called a ‘Basbousa’, this recipe is for an Egyptian semolina cake drenched in syrup and is a family recipe.

Let me know if you make any of these and how they turn out!

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