- 6 frozen tart shells, thawed
- 6 tsp (slightly heaped) of your favorite jam
- 3 large marshmallows
Are you as fond as I am of using jam in your bakes? If so, you might just enjoy the following recipes! We sure do!
JAM FILLED DROP COOKIES - A delicious drop cookie, soft and golden brown and crisp on the edges. Made with butter and brown sugar and filled in the middle with a lovely dollop of jam. You can use your favorite kind, but we are quite partial to strawberry or raspberry. These are fabulous! These are the kind of cookies your grandmother might have baked. Simply, old fashioned, and delicious!
JAM DOUGHNUT MUFFINS - Delicious muffins that for all the world taste like jam filled doughnuts. A lovely muffin batter is filled with your favorite jam, batter on the bottom, dollop of jam, batter on top, and then baked to perfection. Once done, and while still warm, they are rolled in sugar. No butter needed. The muffins are buttery and moist from the use of melted butter and yogurt in the batter. The jam adds just the right touch, and that sugar coating, well, these are truly amazing. So tasty, I once baked them three times in one week!
Jam & Marshmallow Tarts
Ingredients
- 6 frozen tart shells, thawed
- 6 tsp (slightly heaped) of your favorite jam
- 3 large marshmallows
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a small baking tray with some baking parchment.
- Place the thawed tart shells onto the baking tray and prick the bottoms with a fork. Bake in the preheated oven for 10 minutes. Remove from the oven.
- Place 1 teaspoon of jam into the bottom of each tart shell. Return to the oven and bake for a further 10 to 12 minutes, until the shells are golden brown and the jam is bubbling.
- Remove the shells from the oven and carefully place one half marshmallow on top of each jam filled tart shell, cut side down.
- Return to the oven and bake for a further 3 - 5 minutes or until the marshmallow has browned a bit and puffed up.
- Remove and let stand on a wire rack and leave to cool completely before eating. Remember hot jam can burn, so be careful.
Did you make this recipe?
I noticed this recipe for Chicken with Peppers on Pinterest a few weeks ago and pinned it to use at some future time. It looked fabulous!
I adapted the recipe from original one found on Moorlandseater. It comes from a cookery book by food writer Claudia Roden entitled The Food of Italy, published in the early 1990s. It is known to be an old, old Roman dish and the flavor is said to be exceptional, largely due to the slow cooking over low heat.
- 2 TBS light olive oil
- 1 large onion, peeled and roughly chopped
- 2 fat cloves garlic, peeled and finely chopped
- 1 each medium sized red and yellow peppers, deseeded and halved
- 2 chicken breasts, trimmed and cut into bite sized pieces
- salt and black pepper to taste
- chopped parsley to garnish (optional)
Do you enjoy chicken breasts and are looking for new and delicious ways to cook them? Look no further. You may also enjoy the following!
PAN ROASTED CHICKEN BREASTS WITH THYME - The skin in this recipe helps to keep the meat moist and does impart flavor. Plus it gets nice and crisp. I admit I do love crisp chicken skin, even if its not that healthy to eat. You can of course cook it with skinless chicken as well and it will also be delicious. Browned in a bit of oil with plenty of butter and thyme and then finished off to succulent perfection in the oven.
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - Tender and juicy, marinated and grilled skin on chicken breasts, served with a delicious, herby nicely spiced and garlicky sauce! The sauce is the star of this show! The combination of the two is simply delicious!
Chicken with Peppers
Ingredients
- 2 TBS light olive oil
- 1 large onion, peeled and roughly chopped
- 2 fat cloves garlic, peeled and finely chopped
- 1 each medium sized red and yellow peppers, deseeded and halved
- 2 chicken breasts, trimmed and cut into bite sized pieces
- salt and black pepper to taste
- chopped parsley to garnish (optional)
Instructions
- Heat the olive oil in a large, heavy based skillet, over medium low heat. Once hot add the onions.
- Season with a little bit of salt and pepper and cook, stirring occasionally, until the onions have softened without coloring. (10 to 15 minutes.)
- Add the garlic. Cook and stir for several minutes longer until quite fragrant. Add the chicken pieces. Season lightly again.
- Cook the chicken gently over medium heat until nicely browned all over, stirring occasionally. (8 to 12 minutes.)
- While the chicken is cooking, cut the peppers into strips, 1/2 inch wide.
- Add the peppers to the pan, seasoning lightly again. Give everything a good stir. Cover and then leave to cook gently over low heat, stirring occasionally for about 25 minutes.(Check periodically to make sure that things are not going dry.)
- When done the chicken will be cooked through thoroughly and the peppers will be soft and almost jam-like.
- Sprinkle with the parsley and serve.
Did you make this recipe?
- 1 tsp medium curry powder (or more to taste if desired)
- 1/2 tsp Chinese five spice mix
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder (not salt)
- 4 tsp of cornstarch (corn flour)
- 1 TBS butter
- 2 tsp soy sauce (for gluten free use Tamari)
- 2 tsp chili sauce (I like Sriracha)
- 1 cup (240ml) vegetable stock
- 1 tsp fresh lemon juice
I really miss having a local chip shop here in Canada. If you are too and are wanting to recreate the experience at home, you might also enjoy the following delicious recipes!
NORTHWEST CHICKEN PARMO - If you are lucky enough to have lived in the North West of England a Chicken Parmo will be something you are familiar with. It is not for the faint of heart, but is incredibly delicious. A chicken breast is pounded out thin, then breaded and fried until it is crisp and golden brown on the outside and juicy tender inside. A bechamel sauce is slathered over top, and plenty of grated cheddar cheese, before popping it under the grill until everything is bubbling hot and unctuously delicious. Served usually in a piazza box, this is a fabulous once in a blue moon treat!
SPAM FRITTERS - Yes, you read that right and they are delicious. The tinned luncheon meat Spam is thickly sliced, dipped into a tasty batter and then deep fried until golden brown and crisp coated. You can also shallow fry it in a skillet with the same tasty results. Don't knock it until you try it!
Chip Shop Curry Sauce
Ingredients
- 1 tsp medium curry powder (or more to taste if desired)
- 1/2 tsp Chinese five spice mix
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder (not salt)
- 4 tsp of cornstarch (corn flour)
- 1 TBS butter
- 2 tsp soy sauce (for gluten free use Tamari)
- 2 tsp chili sauce (I like Sriracha)
- 1 cup (240ml) vegetable stock
- 1 tsp fresh lemon juice
Instructions
- Whisk the cornstarch and all of the dry spices together in a bowl, combining well together.
- Whisk the stock, soy sauce, lemon juice and Sriracha sauce together.
- Melt the butter in a smallish sized saucepan. Add the cornstarch mixture. Cook, over medium low heat, stirring constantly, for one minute, until very fragrant.
- Slowly whisk in the liquid mixture, whisking constantly to combine. Increase the heat to medium.
- Cook, whisking constantly, until the mixture comes to the boil and thickens. (Take care to scrape the sides and bottom of the pan.)
- Reduce to low heat and simmer for several minutes.
- Serve hot with chips as a dip or drizzle over top of the chips. This is also good drizzled over pork or chicken.
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