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Monthly Archives: February 2013

Lime Madelaines

jams'n'pans lime madelaines007

Lime Madelaines

2 eggs

2 tablespoons caster sugar (superfine?)

2 tablespoons Icing sugar

2 teaspoons finely grated lime zest

1/4 cup / 35g self raising Flour

1/4 cup/ 35g Plain Flour

75g melted unsalted butter cooled


1 tablespoon lime juice

2 tablespoons icing sugar Extra

Preheat your oven to 180oC

Grease your 12 hole madelaine tin..

Beat eggs,caster sugar, sifted icing sugar and rind with electric mixer or stand mixer until pale and thick

Sift the flours 3 times , then sift the flour gently over the egg mixture. Carefully pour the melted butter and juice down the side of the bowl. Carefully fold the ingredients together so as not to lose the air.

drop rounded tablespoon of mix into each hole of tin..Bake about 10 mins..they really don’t take long so keep a careful eye on them.

Remove from tray and put madelaines onto wire rack to cool

To serve dust with the extra sifted icing sugar

Or you can make a thin lime juice /icing sugar mix and then carefully pour over each madelaine ..use a piece of paper under the rack to save mess!

Foodie Friends Friday

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Potato Boulangere

jams'n'pans boulangere 001

This is a simple recipe on which quantities depend on how many you are feeding..

You will need

Potatoes which are thoroughly washed and scrubbed clean. Thinly slice ..I leave the skins on..I like Maris Pipers myself..but whatever you have!

Some finely sliced onions


Bay leaves.. other herbs of choice..perhaps some thyme or mixed herbs

Beef stock.. you can sub to vegetable or chicken if liked

Oil to glaze the top layer of potatoes.

layer the potatoes ,onion and garlic in a shallow casserole dish, add herbs if using,

Carefully pour in stock and tuck in a few bay leaves on the top . Brush the top layer of potatoes with some oil.this will help them go crispy.

Cover the dish with foil and cook in a low oven , this needs a gentle heat, until potatoes can be pierced with a pointed knife and feel done.Remove foil for last 10 to 15 minutes of cooking..

This is a fantastic vegetable dish to just put in the oven and get ahead !!! very easy to do and unbelievably delicious..


jams'n'pans lime kiwi coconut curd 009

Kiwi Lime Coconut & Rum….

I used 200g peeled ( about 4 kiwi ) and chopped kiwi and 150mls lime juice and finely grated zest of two small limes. did not sieve as wanted to see the seeds, but you do need to puree it, with a fork or stick blender!..cook curd mix till end add 6 dessertspoons dessicated coconut and about half a capful/bottle top of Rum from the bottle.


Gently cook fruit in juice or water till soft. Press through a sieve and collect the juice and scrape off the thicker mush under the sieve. Discard the pressed berries still in the sieve.If the collected juice is too thick add just a little more liquid.

Now in a double boiler, or a glass bowl over a pan of hot water on a medium heat on the hob, ,put the juice in the bowl with the 300grams sugar..4 beaten eggs and 250g butter.

Keep stirring until the mixture thickens the back of your stirring spoon, this can take up to 20’nt walk away..stay with it and keep stirring, you dont want scrambled eggs..Remember this should and will thicken as the butter will set when cool and the eggs will thicken it..You should be able to tell when it is thick enough and remove from the heat.

When it is thicker and ready,like a custard, I sometimes put a little alcoholic liquer into the mix before potting, not too much!!! as you dont want to thin down the mix too much.

Pot in a clean warm sterilised jar and put clean lid on. When cool store in the fridge.

I love making curds and playing with the ingredients. Such a useful recipe for cake making or adding into buttercream icings , or on ice cream etc etc..ENJOY

This has a short shelf life..keep in fridge and use within one to three weeks.Once opened use within one week.