anise butter

This butter is a delicious and a little fancy way to use your apples. I always make a lot of standard applesauce with the apple harvest around this time of the year but it’s good to make a small batch of something special and different. This butter has a complex flavour and smell and it gives your taste buds something to experience when eaten spread on bread. I usually pair it with some fresh fruit on the side but I have also tried it with a slice of cheese on top and as weird as this sounds, it was still very enjoyable.

anise butter

 

Ingredients:

7 standard, supermarket size apples

2 whole stars anise

1/4 tsp dried ginger

1/4 tsp cardamom

1/2 cup sugar

7 dried apricots

2 Tbsp lemon juice

anise butter

First core and chop apples into small cubes. I don’t peel them.

Place apples in the slow cooker, chop the apricots finely, which is annoying because they are small and stick to the knife but you’ll manage (I did).

Add apricots and all of the spices, lemon juice as well as sugar. Stir to distribute the spices evenly.

Cook on high for 5 hours.

anise butter

Once cooked, take the two stars anise out and use an immersion (stick) blender to process the mixture into a pulp.

Next, put it back on to cook before you start canning, just to make sure that you are canning very hot butter, straight from the cooker.

With canning, I use hot jars, which I kept in an oven preheated to 100C/212F for at least 10 minutes (sometimes longer if I forget that they are there). I also give the lids a bath in hot water from the kettle.

I pick them out one by one and fill with the hot butter, leaving  a little bit of space on top. I close them immediately and set on the counter to let them cool to room temperature over the next couple of hours.

anise butter

Soon you should hear the lids popping as they are sealing. If any of them doesn’t seal and the lid is not concave, treat it as open, keep in the fridge and use within a couple of days.

I have been canning fruit this way for a while and I haven’t had any issues but if you look online there is a myriad of ways to do it and some ways are safer than this one, as they carry less risk of some bacteria surviving in the jar. Pick your own method and be safe!

anise butter

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

banana bread

This is my very, very simple bread machine banana bread recipe. There are a lot of those recipes out there and a lot of them ask you to take stuff out of the bread machine for some reason or do things in stages, add some of the ingredients later etc. I think the machine can do all of that work without my help so I’m being cheeky and all of the ingredients go in at the same time. The machine never complained so far.

This is called bread but really it’s not the kind of stuff you can have for breakfast with a slice of ham on it. This is more of a cake, really. It’s to die for when paired with a hot cocoa or a coffee.

 

banana breadWhat you need is:

 

 

3 Tbsp of oil
2 eggs
2 1/4 cup plain flour
2 bananas broken into pieces
1 cup sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
a handful of dried cranberries
1 tsp of ground cinnamon

 

 

Place the ingredients in the bread machine pan in the order listed above, set the machine on ‘dough’ cycle and let it mix the ingredients until the bananas are mashed and other ingredients well combined (app. 15minutes).

 

 

Set the machine to ‘bake’ cycle and leave to bake for 60 minutes. After that time check with a cocktail stick if the bread is ready. If the stick doesn’t come out dry, reset the machine to bake and give it another 10 – 15 minutes.

 

With this recipe it’s a good idea to remember that as eggs are perishables you shouldn’t leave the machine on a 12 hour timer and such. Just let it do its job immediately.

It’s going to be hard to stop eating.

 

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

dried fruit loaf

Today is Halloween, so there must be Halloween everything. Halloween costumes, candy, parties and everything else. So here’s my contribution: the scary looking cake. There is nothing scary about making it though. I rarely like to slave over a cake for many hours. Cake for me is something I can make quickly while talking on the phone to a friend or waiting for potatoes to cook. Plus baking time, obviously. But that’s no work, just set the timer and you’re free to go.

dried fruit loaf

This is one of those cakes which shamelessly grow almost out of their form and then crack in the middle. Yum!

 

So here it goes, you will need the following:

 

dried fruit loafdry ingredients:

2 1/2 cup plain flour

1 cup sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

 

wet ingredients:

1/4 cup of rapeseed oil

1/4 cup of applesauce (you can use oil here if you have no applesauce)

2 eggs

1 cup milk

 

dried fruit:

4 dried figs, chopped

3 Tbsp raisins

3 Tbsp dried cranberry

also: a couple of teaspoons of jam for decoration

 

 

 

 

 

 

 

Preheat your oven to 200C/395F.

Mix all of the dry ingredients in  a bowl and once the baking powder and salt are well distributed in the flour, start adding wet ingredients.

This recipe calls for oil and applesauce, which is one of my ways of making it lower in fat but if you don’t have applesauce it’s perfectly ok to just use oil instead.

Once all of the wet ingredients are added and the mixture is blended (just use a spatula, no need for a kitchen robot) add the dried fruit.

dried fruit loaf

Line a loaf tray with baking paper and pour the mixture in. At the end spoon a little jam on top for decoration and the ‘scary’ look. I used blueberry jam but I imagine a red jam would be even better.

Bake for 55 minutes to 1 hour. Check with a skewer.

dried fruit loaf

 

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

 

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