It's the October Tea Time Treats round-up!
This monthly challenge, hosted alternatively by myself and Karen, covers one of our most delightful and eternally popular British institutions, Tea Time! This month's theme was:
Jams, Preserves, Curds and Chutneys
First off the hob this month was Ruchira from Cookaroo, who not only has an ace name for her blog but has also made this ace Caramelised Onion Jam. Ruchira describes caramalised onions as: 'sweet, bursting with flavor and are an awesome accompaniment to just about anything'
While on holiday in France this summer Jean from Baking in Franglais and her two little kitchen helpers made these lovely Lemon Curd Macaroons- complete with sweet pastry, zesty lemon and delicious frangipane. The recipe was inspired by the Be-Ro cookbooks
Continuing the Autumnal theme with these fine Blackcurrent and Rose Nonnettes is Choclette from Chocolate Log Blog. Nonnettes are eggless French honey cakes- sweet, sticky and flavoursome in equal measure!
A lovely exotic jam arrived on the Tea Time Treats table from Cooking Pleasure who has cooked up this Mango and Tomato Jam:
After arriving home, armed with pounds of peaches from the local market, Chef Mireille made this scrumptious Peach Jam. Check out the blog for Mireille's three other entries: Pumpkin Jam Cookies, Strawberry Rose Jam and Cranberry Sauce- thank you Mireille!
I'm learning so much about jam and preserve making this month from reading all the great recipes- including that when made into jam, gooseberries turn pink! With thanks to Janice from Farmersgirl Kitchen for this Gooseberry Jam and that nugget of jam knowledge!
In a post filled full of beautiful photos of lavender, Sarah from The Garden Deli has baked these small pastries filled with a delicious mix of apricot jam (made from Karen's jam recipe no less) and dark chocolate
For her very first entry into Tea Time Treats (welcome!) Chez Foti has made both a crackin' Cinnamon and Greengage Jam and a terrific Tomato Ketchup. Jam and preserve making clearly runs in the family as the post describes: 'Dad’s an amazing jam, marmalade, chutney and pickle maker and has been supplying Family Foti with his wonderful retirement hobby preserves for years.'
Inspired by the classic Be Ro cookbook series, Karen from Lavender and Lovage has baked this yummy Rich Jam and Coconut Cake. Karen has also made this Apple, Fig and Pear Chutney with Cardamom. There is a whole host of inspiring recipes on Karen's site and she describes being 'well into my preserving season now, and all sorts of jams, jellies, cheeses, chutney, bottled fruits, liqueurs, pickles and relishes have already been made and are sitting with their paper mob caps and labels in the pantry'. Yep, I too would love a little tasting session in Karen's pantry!
Someone mention Stilton and Chutney thumbprint biscuits? These are the brainchild (or should I say bakingchild?) of Blue Kitchen Bakes- thank you for your entry!
From the wonderfully named Leeks and Limoni comes this Chilli Jam. The jam, a Nigella recipe, is such a vibrant, cheery colour and the perfect preserving gift this Christmas
From Cookbooks Galore, a huge fan of all chutneys for their versatility, comes this next entry, a delicious Pear, Date and Cinnamon Chutney
Doesn't this next entry, Bramble and Liqourice Tarts made by the wonderful Dom from Belleau Kitchen look terribly tempting and tantalizing?
Putting some long-forgotten jam, hidden at the back of the fridge, to extremely good use is Caroline from Caroline Makes with these crunchy, sweet Jammy Flapjacks!
jam, balsamic vinegar and chilli sauce creating a sweet, tangy flavour.
Ros from The More Than Occasional Baker has baked these Plum Cupcakes with delicate, juicy plum segments and a hidden dollop of delectable Plum Jam
Meanwhile, Elizabeth from Elizabeth's Kitchen has cooking the excellently named Cape Breton Chow Chow, similar to British piccalili
Making an ideal foodie gift and with Christmas only 55 days and 51 minutes away, C from Cake, Crumbs and Cooking informatively describes how she made Red and Blackcurrent Jelly- a jelly most certainly not just for Christmas
This next entry, Tropical Fruit Jam from Under the Blue Gum Tree looks like it is bursting with the flavours of tangy tropical fruit and subsequently put to fantastic use in a terrifically tempting pineapple, passionfruit and elderflower arctic roll
Now I know you can do a lemon version and an orange version but how deeee-lish does a Blueberry version sound? I'm talking of course about Hungry Hinny's Blueberry Curd. Tickle your fancy? There's also a recipe for Raspberry Curd
Last but certainly not least and continuing the curds is this gorgeous Ginger Curd from Signor Biscotti. After being inspired by a similar curd on holiday Euan created this curd which he highly recommends on his flaky, buttery rowies (Aberdeen Butteries)