Raspberry Jam Cocktail

Jam-Tini

Raspberry Jam Cocktail

Welcome to my celebratory toast post to welcome the first day of Summer – the Jam-Tini.

Jam’s ability to glam up a piece of toast is, of course, a foregone conclusion. But, have you ever thought about adding a dollop of this sweet, sticky fruit spread to your cocktail? No? Well, you should! Shaken with ice, mixer and a shot of spirits, jam creates a cocktail of unsurpassed summery goodness. Whether you’ve been hard at work harvesting your garden’s bounty, or soaking up the summer sun, a Jam-Tini is just the thing to toast the end to a perfect summers day.

Serves 4

Ingredients

  • 4 tbs of Anathoth Farm Raspberry Jam
  • The juice of 4 limes
  • 600ml of cranberry juice
  • 600ml of soda water
  • 1 bunch of fresh mint leaves
  • Crushed ice
  • Lime wedges to serve
  • Optional: 30ml of gin or vodka, per serve

Method

  1. In a cocktail shaker, muddle half the fresh mint leaves, fresh lime juice and Anathoth Farm Raspberry Jam.
  2. Add the cranberry juice, optional spirits, and some ice. Put the lid onto the shaker and shake. Shake some more!
  3. Add crushed ice to each serving jar, along with a sprig of the remaining fresh mint. Top each jar with 150ml of soda water and evenly strain the cocktail mix over each serving jar. Discard solids in the shaker, garnish with fresh lime wedges and serve.

Enjoy!

Jam Cocktail

15 Minute Monday – Turkish Eggs

Image: Stone Soup Virtual Cookery School http://bit.ly/1f3ycCc

These Turkish style baked eggs are perfect for family dinners, served with a light green salad or are an impressive addition to any weekend brunch.

Ingredients

  • 1 tablespoon olive oil
  • 1 large brown onion – halved and thinly sliced
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 can of cushed tomato with paste and capsicum
  • 1/2 cup of water
  • 4 eggs, at room temperature
  • 100g of feta – crumbled
  • 2 sprigs mint – leaves picked and finely sliced
  • 4 rounds pita bread – to serve
  • 1/2 cup roast garlic tzatziki – to serve
  • 1/2 cup of hummus – to serve

Method

  1. Preheat oven to 160°C fan-forced. Heat oil in a medium frying pan over medium-high heat. Add onion. Cook stirring, for 5 minutes or until softened. Add paprika, coriander and cumin; cook, stirring, for 1 minute or until fragrant. Add tomato and 1/2 cup of water. Season. Bring to a simmer.
  2. Wrap pita bread in foil and place in oven. Cook for 5 minutes or until warm.
  3. Make 4 holes in tomato mixture and crack 1 egg into each hole. Reduce heat to medium-low, cook covered for 5 minutes or until egg white is set and yolks are still runny.
  4. Top with crumbled feta and chopped mint.
  5. Serve with tzatziki, hummus and pita bread.

Enjoy!