Toast is tasty but don't be hasty.
Slow down & enjoy marmalade. Here are a few ideas worth trying.
* Mix 125g oat flour, 25g ground almonds, 65g golden sugar, 1/2 tbsp baking powder, 1/4 tsp salt, 1 tbsp instant espresso coffee in bowl 1
* Mix 40g marmalade, 50ml flax oil, 1 tsp of vanilla extract, 1 tbsp strong coffee in bowl 2
* combine bowls & add 35g dried apricots chopped + flaked almonds
* shape into a loaf 4cm wide x 25 cm long
Bake on parchment paper lined sheet/stone 350F x 20m- remove from oven make a depression down the centre & spoon in more marmalade + crushed flaked almonds. Return to oven x 15m. Remove & cool on a wire rack then cut into slices using a serrated knife. Return to stone/cookie sheet cook 275F x 15m. Allow to cool on stone before moving.
Cramahe Hill house favourite right here. We make our own plain Greek yogurt & top with pumpkin seeds, flax (ground & seeds), nuts, oats & anything available in the garden like nasturtium flowers or fresh herbs or berries. Whack of dollop of marm on the top and go!
Yogurt maker machines are not required - check here for some recipes.
Great energy snacks to get through the day or post-workout.
Mix & refrigerate x 1 hr. Form into balls, roll in seeds, push nut/fruit into top. Store in fridge. Variations: other nut butters/nuts. Low-carb omit oats/fruit.
Roll out the marms for your next cheese or charcuterie board.
Use blends with zing, zest or booze. We tested this for you on multiple evenings. Okay, there were some afternoons thrown in there too.
Homemade marmalade ripple ice cream. It seriously doesn't get any better than this. Pictured here is 'How Do I Love Thee' Ripple Coconut Milk Ice cream made by Wildwood.
Ice cream machines are not required - check here for some recipes.
Make your Sunday screen-free and slow that bad-boy right down to marm speed. Organic coffee and gourmet pastry with your favourite marmalade and a good book.
Anyone for Our Lucky Stars coffee & whole grain croissants?
We thought so. You're welcome.
1/4 c. marmalade, peel chopped
1 lb. dark single-source chocolate chopped (try Centre & Main)
2/3 c. 35% cream warmed
2 tbsp whiskey + pinch of salt (try NFLD Salt Company)
1/4 c. unsweetened cocoa powder
Pour warmed cream over marm + 1/2 of chocolate, stand x 2m. Stir until melts. Whisk in whiskey & salt. Pour into a pan, cover & chill until firm (2 h). Scoop into 2 cm balls freeze on plate x 10m. Melt rest of chocolate & dunk frozen centres with fork or chopstick. Roll in cocoa powder. Store in fridge.
So many marm cocktails, so little time. Pictured here:
Mix the gin into the marmalade to loosen it. Divide between 2 glasses & top with Prosecco. Stir gently. Garnish if you can before your partner drinks the whole lot. Repeat.
Check out Amy Sherman's 8 marmalade cocktails. Wow...just wow!!
At the end of your marm jar? Use it to make your next salad dressing. The marm remnants add that little bit of sweetness to the dressing flavour profile. Dad's dressing recipe:
Put all the ingredients in the marm jar with lid and shake.
Variations: flax oil, cider vinegar, lemon juice. Use any marm.