Figgy Friday!

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It’s a figgy friday here as we’re all enjoying some delicious fig preserve I made on Mother’s day with the kids. Our fig tree has been bursting with it’s wonderous gifts and I just can’t bare to waste even one of them, so using them in this preserve is my solution to them not going in the compost! Here is my fig recipe and some pics of the finished product….bon apetit!

FIG PRESERVE

INGREDIENTS

1kg (2lb) fresh figs, stalks removed

125 ml (1/2 cup) lemon juice

1kg (2lb) sugar, warmed

1. Put two small plates in the freezer. Put the figs in a large heatproof bowl. Cover with boiling water for 3 minutes. Drain, cool and cut into pieces.

2. Place figs, lemon juice and 125ml (1/2 cup) water in a large pan. Bring to the boil, then reduce the heat and simmer, covered, for 20 minutes, or until the figs are soft.

3. Add the sugar and stir over medium heat without boiling for 5 minutes, or until all the sugar has dissolved

4. Bring to the boil and boil for 20 minutes, stirring often. Remove any scum from the surface during cooking with a skimmer or slotted spoon. Add a little water if the mixture thickens too much. When thick and pulpy, start testing for setting point.

5. Remove from the heat, place a little preserve onto one of the cold plates and place in the freezer for 30 seconds. When setting point is reached, a skin will form on the surface and the preserve will wrinkle when pushed with your finger. Remove any scum from the surface.

Pour immediately into steralised, warm jars, and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool. Label and date.  Store in a cool, dark place for 6-12 months. Refrigerate after opening for up to 6 weeks.

7. Make scones, buy some sourdough bread or your favourite blue cheese and enjoy – that’s what we’re doing!

I love to gift my preserve to friends and family – rounds of fabric to ‘pretty up’ your gift are a simple way to make it look extra special. Here are some pics for inspiration I found…..love the paper lid cover idea, looks easy enough to do, the map is divine (especially if you could find a map of the location the figs were from or preserve made!). You can download jar topper designs on Pinterest also.

Hope you all have a figtastic weekend!!!

DJ

Tulip Time in Bowral

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It’s Tulip Time in Bowral – 20th September through to 3rd October – the Dirty Jane Emporium and Market is only a short stroll from Corbett Gardens – check out our “Paint the Town Purple” window display, better still pop in and say “Hi”

See you soon

The Team @ Dirty Jane’s

Quirky and fun!

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We love this quirky beaded guinea fowl from Martha and Henry, Shop 38

Nothing like a fun piece such as this little African beaded guinea fowl to add a conversation piece to an otherwise quiet corner of a room.  We love this little chap.  And only $48 at Martha and Henry, Shop 38, here at Dirty Janes Emporium.  Have a great week.  Jane x

PS – thank you to the hundreds who turned out on such a hot autumn day for our first Bush Auction yesterday … it was a great success with many very interesting pieces and most importantly,  lots of bargains for the bargain hunters.  Our next auction will be held on Sunday, 8th May from 10am.   Phone Kev Danzey on 0411 286 440 if you have items to clear from your shed or home and he’ll enter them in the next auction list.

Rhubarb, rhubarb, rhubarb

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Today I thought I’d share with you a recipe!  I love cooking with rhubarb fresh from the garden and after all the recent rains our rhubarb is very nice and lush.  I use it in pies, cheesecake, stewed, even in milkshakes!  Below is a recipe I have tried and can heartily recommend.  Happy baking.  Jane x

Use rhubarb in pies, cheesecake, stewed … even in milkshakes!

Rhubarb cheese tart

Rhubarb cheese tart (serves 6)

1 quantity of sweet shortcrust pastry

250g cream cheese, chopped

250g ricotta cheese

1 cup sifted icing sugar

2 eggs

2 tsp vanilla extract

1 bunch rhubarb, trimmed

1 tbsp sugar

1 tbsp demerara (raw cane) sugar

Icing sugar, to serve

  1. Preheat the oven to 180C.  Make your shortcrust pasty (or use store bought). Wrap and refrigerate for 20 minutes. Cut off 1/4 piece of pastry and set aside. Roll larger piece out on a floured surface until 3mm thick. Line the base and sides of a 26cm x 17cm (base measurement) slice tin with pastry.
  2. Put cream cheese, ricotta, icing sugar, eggs and vanilla in a food processor and process until smooth. Spread over the base of pastry. Cut rhubarb into lengths to fit diagonally across pie from corner to corner, with a 1 cm gap between each row. Sprinkle rhubarb with white sugar.
  3. Roll remaining pastry out on a floured surface until 3mm tick and use a fluted ravioli cutter to cut into 1cm strips. Lay diagonally, in the opposite direction, to rhubarb. Trim edges with a knife and brush pastry with beaten egg. Sprinkle the top with demerara sugar.
  4. Bake for 35-40 minutes, until golden. Allow to stand in tin until cooled completely.  Serve dusted with icing sugar.   Yummmm!!!