gold flecked and jewel like… Now as a Brit I was brought up putting mint jelly and a fairly astringent mint jelly at that on roast lamb. I still do like jams and jellies with meat, in particular redcurrant jelly with roast beef and cranberry & orange sauce with turkey of course. But this one … Continue reading “Apple & Mint Jelly”
Inspired by the Lebanese, “M’rabbah al teen” dried fig jam, Aegean ingredients and leanings this is what I think my Nana would have called a “sweetmeat”; something so delectably fine it deserved to be eaten just by itself (Although I have eaten it with creamy thick sheep’s “Suzme” yoghurt and salty crystalline “Tulum” goat cheese). … Continue reading “Fig, pear, walnut, pine nut, sesame preserve with mastic and aniseed”
