Strawberry and Rhubarb Jam

Another one from the Preservation Society book. Have I mentioned how much I love that book?

So ingredients and pictures, but no instruction below.

700g strawberries, quartered
1.2 kg rhubarb, chopped
1 green apple, cored and chopped
5 cups sugar
2/3 cup lemon juice

Strawberry, rhubarb and rhum

23-01-2016---drink22 lemons (juiced)
5.5 oz El Dorado 12 year
2.5 oz Iron Works strawberry rhubarb liqueur
1.5 oz Coconut syrup
Yield: 5 glasses

Easy no-bake cheese verrines

Becauce, really, this isn’t properly a cheesecake. It is, however, ready in 10 minutes, tasty, satisfying and sweet.

375g quark
1/4 maple syrup
2 table spoon melted butter
1/2 cup graham crumbs
3/4 cup sliced strawberries
1/4 cup low sugar strawberry jam
1. Combine the melted butter and graham crumbs.

2. Divide between 4 glasses. Don’t press the graham down, just spoon it in.

3. In a mixer, combine the quark and maple syrup. Whip until smooth.

4. Pipe into the glasses (to avoid smears on the side from spooning it in)

5. Combine the strawberries and the jam.

6. Spoon the fruits on top of the cheese. Chill until ready to eat or up to 3 days.

Almond Berry Pizza

The second of the pizza dishes. A sweet dessert pizza! Awesome warm, but somehow equally amazing cold and eaten for breakfast.

1 ball of pizza dough
1/3 cup sugar
1/3 cup butter (room temperature)
2 eggs
3/4 cup almond powder
2 table spoon amaretto
1/2 cup dark chocolate
4 table spoon almonds slices
nutmeg, to taste
1 package of the berries of your choice.


1. Toast the almond slices and set aside.

2. Pre-heat the oven to 400F.
In a mixer, combine the butter and sugar.

3. Add the eggs, one at a time, mixing well between each.

4. Add the almond powder, nutmeg and amaretto. Mix well.

5. Line a baking sheet with aluminium foil and brush with olive oil. Roll the dough to the size of your baking sheet and transfer unto the foil.

6. Spread the almond cream over the dough, getting as close to the edges as you can.

7. Add the berries (I used strawberries but any berry would work). Make sure you push them into the almond cream a bit.

8. Bake for 25 minutes on the lower rack in the oven, until the crust is golden.

9. While it’s baking, melt the chocolate in a double boiler.

10. Set up a piping bag system by sticking a ziploc bag in some kind of container, then filling it with the molten chocolate.
sweet-piping-setup sweet-pipingbag

11. When you’ve taken the pizza out of the oven, snip a corner of the bag and drizzle the chocolate over the pizza.

12. Add the toasted almonds, slice and serve as soon as possible (before the chocolate sets) or cool and eat in the morning.

Boozy strawberry and lavender jam

Super simple recipe, easy to make and very tasty. However be careful with the lavender. Most lavender springs sold by florist have lavender essential oils sprayed on them to intensify the scent… which makes them unfit for cooking.

1.5 kg of strawberries
1 cup of cider (but not ice cider)
1 cup brown sugar
2 table spoon of lavender flowers.


1. Wash and cut the strawberries. Put in a large, thick bottom pot with the sugar, cider and lavender flowers.

2. Over medium heat bring to a boil. Keep an eye on it, it will try to bubble over.

3. Lower the heat to medium-low and simmer until the berries have completely broken down. Stir often.

4. Pour into sterile jars and process as usual for jam. Makes about 20 oz of jam.

Fall Harvest Crumble

A delicious, sweet and satisfying desert, with enough fruit to appease one’s good conscience. The maple syrup turns the fruit slices into sticky, almost candy like juicy bites.

If it’s too sweet for your taste, you can cut the amount of sugar in the crumble, and use only 1/2 cup of maple syrup.

4 small apples (a bit on the tart side)
3 anjou pears
1 pack of strawberries
1 stick of butter, room temperature
1/2 cup flour
1/2 cup oats
1/2 brown sugar
1 tea spoon cinnamon
1 pinch of salt
3/4 cup maple syrup


1. Pre-heat the oven to 350F

2. Wash, peel and slice the apples and pears. Wash and slice the strawberries. Gently toss with the maple syrup, making sure all the fruits are covered.

3. In a separate bowl, mix the butter, flour, oats, brown sugar, cinnamon and salt. Mix until you obtain a crumbly texture. Add more flour if the mix is too wet. I used whole wheat flour, so the color will vary if you use all purpose flour.

4. Spoon the fruits into ramekins. You can also use a standard cake dish, but ramekins make for easier (read, less messy) serving. Extra liquid will be at the bottom of the fruit bowl. Spoon some of it with the fruits, but don’t use all of it. The sugar in the syrup drained some of the juice out of the fruits. Distribute the crumble mixture over the fruits.

5. Bake for 30-40 minutes, until the liquids bubble up the sides and the crumble mix is golden. Allow to rest for about 5 minutes before serving, so you don’t get burned by the boiling syrup/sugar. Serve warm to lukewarm.