Need something to spread onto your homemade sourdough during lockdown?
Pear and Ginger Jam
Makes 1 jar
Ingredients
500g pears
150g green apples
1 lemon (medium)
1-2 tbsp ginger (dependent on how much ginger you like)
150ml filtered water
400g castor sugar
Method
Peel and core pears and apples then roughly chop into small pieces. You should end up with approx 550g of fruit. Place in a deep saucepan/pot.
Zest the lemon then squeeze juice and add to the pot, finely grate the ginger and add to the pot along with water. Simmer for approx 15 minutes or until fruit is soft.
Stir in sugar then turn the heat up and bring to the boil for approx 10 minutes, stirring continuously so the sugar doesn’t burn and stick to the bottom of the pot.
Check if the jam is ready by putting a teaspoon full in the fridge for a min and if the mixture holds and isn’t runny it's ready. If mixture is still runny you can cook for a further 5 minutes.
Place in sterilised jar and keep refrigerated.
Vegan GF Nutella Chocolate Spread
Makes 1 jar
Ingredients
2 cups raw hazelnuts
2/3 cup vegan dark or milk chocolate buttons
3 tbsp organic coconut sugar (you can also use other granulated sugars substitutes)
½ - 1 tsp sea salt
1 tbsp vanilla extract
Method
Preheat oven to 180C. Line a tray with baking paper or silicon mat. Spread out the hazelnuts and roast for 10-15 minutes.
Place roasted hazelnuts in a dish cloth, gather the edges so the hazelnuts don’t fall out then press, rub and shake to remove skins. You may need to do this a few times or for a few minutes to remove all the skins.
Put the skinless hazelnuts in a food processor and blend for 5-8 minutes until it comes together like a nut butter.
While your hazelnuts are processing, melt the chocolate using the water bath method or microwave.
Add the melted chocolate, sugar, salt and vanilla extract to the processor and continue to process until you can get it as smooth as possible.
Transfer to a sterilised jar and keep out of the fridge for up to 2 weeks.
Dairy-free vegan ricotta
Ingredients
1 cup macadamia nuts
½ tbsp salt
125ml filtered water
½ tsp truffle dust
Pinch of citric acid
Method
Soak macadamia nuts in filtered water overnight for 12 hours.
Drain macadamia nuts and place them into blender or food processor.
Add in salt, filtered water, truffle dust and citric acid, and process until creamy. Make sure you scrape down the sides every few minutes.
Remove from processor and store in a safe container in the refrigerator for up to five days (or in the freezer for up to one month).
Serve on top of toasted sourdough with cherry tomatoes, basil leaves and balsamic for a delicious vegan bruschetta.
For more recipes, head to Heaven Leigh's website and folllow her on Instagram and Facebook.