I don't feel as swept up in chasing ingredients. I'm searching for recipes to utilise what produce I'm buying, rather than lusting over a recipe and letting it dictate what I'm buying. What I love the most is how it's changed the way I bake. I also know that the whole city-farmers markets 'trend' has been written about to no end, so I won't go there. I know it's a much more common thing to buy directly from the supplier these days than what is was five years ago for many people. An abundance of choice of farmer's markets is one of those perks, and one that I'm not taking for granted. Place in the freezer for 15-20 minutes.As much as I miss my dear friends and small family, there are certainly perks of living in a new, larger city. Place on a paper-lined baking tray that has been sprinkled with flour, then sprinkle more flour over the top. Use a ravioli cutter if you have one to make lovely zigzagged edges, or simply cut with a sharp knife into 12 little squares. Flip the unbrushed side over the jam side and delicately press the pastry together around the jam. Over the brushed surface, place 12 teaspoon-sized dollops of jam evenly spaced apart with a 1cm border. Brush half the pastry very lightly with water (covering 30cm x 10cm). Let the pastry rest in the fridge for at least 30 minutes.Ģ On a lightly floured surface, roll each block of pastry out into a rectangle roughly 30 x 20cm. Press each block of pastry into a square and wrap in clingfilm. Drizzle in the water and bring it all together. Avoid over-mixing, leaving pea-size chunks of butter. Photograph: Kristin Perers/THE GUARDIANġ Combine the flour, sugar and salt in a bowl, then cut in the cold butter with a pastry cutter or use a mixer. The ravioli can be tricky if the pastry gets too soggy so be sure to barely wet the pastry brush before it goes in the pastry. Makes 24 140g plain flour ¼ tsp caster sugar A pinch of salt 80g cold butter, cut into 5mm cubes 2 tbsp cold water 200g jam Vegetable oil, for deep frying Icing sugar, to dust Will keep well in an airtight container for up to five days. Cool for 20 minutes before slicing into fingers. Return to the oven for 30-40 minutes or until golden and set. Spread this over the jam evenly and sprinkle with flaked almonds. Once creamy, add the extracts and eggs, then beat well.Ĥ Add the ground almonds, flour and baking powder just to combine. Gently spread both jams over the pastry.ģ For the topping, beat the butter and sugar well. Turn the temperature down to 180C/350F/gas mark 4. Press the pastry evenly into the prepared tin. Butter and line an 18cm x 30cm x 5cm tin with parchment.Ģ For the shortbread base, combine all the ingredients, except the jams, in a food processor and blitz until the mixture has just come together into a ball. Makes 12 For the base 250g plain flour 100g icing sugar ½ tsp salt 200g cold butter, cubed 6 tbsp raspberry jam 6 tbsp strawberry jamįor the topping 200g unsalted butter, soft 200g golden caster sugar ¼ tsp almond extract ½ tsp vanilla extract 3 eggs 100g ground almonds 100g plain flour 1½ tsp baking powder 50g flaked almondsġ Heat the oven to 200C/400F/gas mark 6. I have gone with traditional raspberry and strawberry jams, but why not use that fig and cardamom preserve in the back of your cupboard or the lingonberry jam you stashed in your suitcase last summer? Bakewell tart fingers This week, my love of jam has been translated into fun-to-make fried sweet raviolis and an updated Bakewell tart. Steamed puddings can be made with pools of jam at the bottom, replacing sweet golden syrup for a change, as I did the other night at home, scoring some major points with my husband, Damian. Jams and preserves have long been used in baking and are especially useful for bringing bright flavours to our winter table. After our event, I picked up a jar of their Blenheim apricot jam to carry back to London for morning toast with a California feel. When I was on my book tour in Los Angeles last autumn, I collaborated with the like-minded restaurant Sqirl in Silver Lake, Los Angeles that established its reputation by making wonderful jams. They are sealed and small and can be bubble-wrapped and slid into shoes inside your suitcase. The safer foods to travel with are preserves.
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