Winter Jam

This is a little something I call Winter Jam. It's actually my own recipe for vegetarian mincemeat, but I don't like that name. I know the recipe has meaty origins, but if you're leaving the meat out, why not a name with more appeal? Since it's traditionally served at Christmas, has spicy winter flavours like cinnamon and cloves and the sweet goodness of fruit, I will henceforth call it Winter Jam! You heard it here first.

I made this for friends at Christmas and gave it away before I could get a shot of it in its pretty jam jar. But my pal was kind enough to post a nice shot of it on her site here.

Here's the quick and easy recipe:

Winter Jam
Makes 5 x 250ml jars*

Put the following ingredients in a medium saucepan and simmer over low to medium heat, covered, for about 30 minutes until fruit is soft and spices incorporated, stirring occasionally. Add extra water during simmering if needed.

3 medium apples, peeled, cored, and chopped (McIntosh are a good choice)
1/2 cup sultana raisins
1/2 cup golden raisins
3/4 cup dried currants
3/4 cup frozen cranberries
3/4 cup pitted prunes, chopped
Zest and juice of one large navel orange
Juice of one lemon
1/2 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice (a blend of cinnamon, ginger, nutmeg, allspice and cloves)
1/4 teaspoon salt
1 cup water + 2 extra tablespoons during simmering process if needed

*Note: Please follow proper canning instructions which includes sterilizing and sealing jars for long shelf life. Alternately, you can put it in any glass container and keep it in the fridge for about two months, or cool and freeze in small batches for up to six months.

Winter Jam is particularly good as a topping for vanilla ice cream, or on oatmeal for a delicious breakfast.

Spinach and Zucchini and Pancakes with Yogurt Tahini Dip

I've already admitted that I like to use a mix for pancakes, and then dress it up by adding my own extra ingredients. Well, I did it again. This time, I decided some savoury pancakes for dinner were just the thing.  I've had a crush on leeks lately - they provide a nice mild oniony flavour without being too powerful. So I tossed them in along with two other green items I found in the fridge. Presto. I made some simple and delicious yogurt and tahini dip to serve along with them and dinner was served.

Spinach and Zucchini and Pancakes with Yogurt Tahini Dip
(Makes about 10 pancakes)

For Dip:
Mix well in a small bowl:
1/2 cup plain yogurt (fat free, 2%, Greek - your choice)
1 Teaspoon tahini (ground sesame seed paste)
1 Tablespoon soy sauce

For Pancakes:
1 batch of buttermilk pancake mix (refer to package directions - mine asked for 1 1/4 cup of mix, 1 cup of milk and 1 egg, so you get an idea...)
1 small zucchini, grated
1/3 cup leeks (light green part), sliced thin
large handful of spinach, chopped (once it's chopped it should measure about 1/2 cup)
1 Tablespoon of olive or grapeseed oil for frying

Grate zucchini into a small bowl and add about 1/4 tsp salt. Set aside. Prepare leeks and spinach. Prepare the pancake mix according to package directions in a large bowl. Press the zucchini into a sieve to remove most of the water. Add all three veggies to pancake batter and mix well.

In a large skillet, heat oil and drop spoonfuls of batter into the pan. Cook as you would pancakes, waiting for bubbles to appear on one side before flipping. My only extra advice would be to cook them at a slightly lower temperature and therefore more slowly than you would normal pancakes to allow the veggies to cook through - they need about 2 to 3 extra minutes. Serve hot with Yogurt Tahini Dip.

Bonus tip: Don't try to take pictures for your blog while you've got something on the stove. While I was trying to make this batch look photogenic, I burned the last couple in the pan! The one on the right, above, has grill marks because I like to put them in the toaster oven to keep them warm while I make the next batch.

Sweet Potato Soup with Swiss Chard

Happy New Year!

It's a cold January day, so what better way to warm up than with a nice hot bowl of soup. I've taken to making a big pot each weekend, ready for lunch or dinner anytime throughout the week, especially good when time is in short supply. This is the ultimate in kitchen improv, most soups being a mish mash of whatever is on hand, each one different and delicious in its own way.

And so this is what came to be in my kitchen yesterday:

Sweet Potato Soup with Swiss Chard

2 Tablespoons olive oil
1 medium onion, diced
1/2 large zucchini, diced
3 leeks (the top dark green part, sliced thinly) * I'd made some Potato & Leek soup last weekend, and had saved the tops for another time
2 cloves garlic, minced
2 medium red potatoes, cubed
1 large sweet potato, cubed
2 chicken bouillon cubes
8 cups water
1 bunch Swiss chard, sliced into strips

In a large stock pot heat the olive oil and add the onion, zucchini and leeks.

Cook until softened and slightly browned. Add garlic and cook for one more minute. Add the water, the bouillon, the potato and the sweet potato.

Bring to a boil, then cover and simmer for about 30 minutes. Remove from heat and puree the mixture slightly with an immersion blender. (I like to puree just enough to give the broth a smooth creamy texture but leaving some of the veggies intact)

Add the Swiss chard.

Stir, put the lid back on the pot and let sit for about 10 minutes to allow the chard to wilt. (If you like, puree a second time if you want the Swiss chard to be in smaller pieces)