Recipes

300ml can lemonade

250ml cream

4 c flour

4 t baking powder

Mix dry ingredients. Add lemonade and cream. Tip out on a floured board. Shape into an oblong and cut into pieces. Bake 200C for 10-12 mins. Serve with Jo’s Homemade Jam and Cream.

4 eggs

185g castor sugar

160g cornflour

2 T water

3 t baking powder

1 t vanilla

Line 2 x 23cm tins and grease.

Beat egg whites until stiff. Slowly add boiling water and sugar. Add egg yolks. Sift flour and baking powder together and fold in to egg mixture. Divide the mixture between the two tins. Bake for approximate 30 minutes at 170C. Leave in tin 10 minutes before turning out.

When cold fill with whipped cream and Jo’s Homemade Raspberry Jam or other flavour of your choice.

3 eggs

1/2 c castor sugar

1/2 c flour

1 t bp

1/2 c Jo’s Homemade Raspberry Jam

Whipped cream

Place eggs and sugar in a bowl and beat until thick. Sift in the flour and baking powder and fold into the egg mixture. Spread mixture into a sponge roll tin lined and greased and flatten with the back of a spatula so it is a very thin layer. Bake 10-12 mins until lightly browned. Remove from oven and turn out onto a tea towel dusted with icing sugar. Roll up and leave to cool. When cool, unroll and fill with Jo’s Homemade Raspberry Jam and/or whipped cream if desired. Re roll and cut to serve. Can be served for afternoon tea or as a pudding with fruit.

¼ c sugar

2 eggs

2 c flour

2 t baking powder

1 c milk

Beat eggs and sugar together. Add flour and baking powder and milk.  Mix to a smooth consistency.

Heat a greased fry pan and drop spoonful’s of mixture into pan. Turn when bubbles appear on the top and cook until lightly browned.

Serve with Jo’s Homemade Strawberry Jam and whipped cream.

2 t dry yeast

1 t sugar

2 c flour

1 t salt

1 T oil

1 c very warm water

Put water, sugar, oil and yeast in a bowl. Set aside to activate the yeast for about 10 minutes.

Add dry ingredients and mix until combined. Place dough in a lightly greased bowl, cover with glad wrap and set aside to rise – approximately an hour.

After it has risen, knead lightly on a floured bench and roll out to desired thickness.

Top your pizza with your favourite toppings – including Jo’s Homemade Apricot Sauce, chicken and camembert cheese for a great tasting pizza!

1 pkt of sweet short crust pastry

1 jar of Jo’s Homemade Lemon Spread

Roll pastry out and use a round cutter to cut into rounds to suit shallow patty tins. Bake 180C until lightly browned. Gently heat Jo’s Homemade Lemon Spread in the microwave to soften. Fill tarts with Jo’s Homemade Lemon Spread. Leave to set and top with a slice of fresh strawberry or raspberry.

500g mince

400g pasta

2 onions

2 garlic cloves

Jo’s Homemade Pasta & Meatball sauce

Chop onion and garlic and gently cook until tender. Add mince and cook until browned. Add 1 jar of Jo’s Homemade Pasta & Meatball sauce. Cook Through.

Cook pasta according to directions on the packet, and then serve mince on top of pasta.

From here you can use this as a base for Lasagne. Or add pasta shapes and a few vegetables into the mixture to make a one pot dinner dish.

You can also substitute the Jo’s Homemade Pasta & Meatball sauce for Jo’s Homemade Moroccan Sauce for a slightly different flavour.

Use both Jo’s Homemade Pasta & Meatball sauce and Jo’s Homemade Moroccan Sauce as a base for a tomato based casserole. Use as a Bolognese Sauce and serve with meatballs over pasta.

Use any variety of Jo’s Homemade Preserved Fruit for this recipe. Top with this cobbler recipe for a great winter pudding. Serve with icecream or custard.

100g butter

2 c flour

2 t baking powder

½ c sugar

½ c coconut

Using your fingertips, rub the butter into the dry ingredients until it forms a soft ball. Divide into 5 or 6 balls and flatten between your hands. Place them on top of the fruit. Bake at 180C approximate 30mins until the cobbler is golden brown.

Use any jar of Jo’s Homemade Preserved Fruit for this recipe.

Lay fruit in the bottom of an oven proof dish.

2 c flour

100g butter

1 c coconut

1 c cornflakes

1 c brown sugar

1 c rolled oats

1 t cinnamon

1 t mixed spice

1 t ginger

Mix butter into the dried mixture with your fingertips. When the mixture resembles coarse crumbs, top onto the fruit. Bake 180C for approx 25 mins until lightly browned on top. Served with icecream or pouring cream.

2 c cooked potatoes

1 tin of salmon (smoked or plain)

2 spring onions chopped

½ c breadcrumbs

1 t coriander

1 egg

Salt and pepper to taste

Flour for coating

Mix all ingredients together except for the flour. Divide mixture into small patties and coat patties with the flour. Grease a pan with oil and gently fry patties turning over and cooking until lightly browned.  Serve with any Jo’s Homemade pickle on the side with a salad.

1 pkt of savoury short crust pastry

12 eggs

5 rashers bacon

Jo’s Homemade Tomato Relish

1 c milk

Salt and pepper

Fresh basil or ½ t dried basil

Fresh parsley or ½ t dried parsley

Line a 30 x 20cm tin with pastry. You can save some pastry to lattice the top of the pie if you wish or leave it plain.

Spread a good covering of Jo’s Homemade Tomato Relish on top of the pastry.

Cut up 3 rashers of the bacon and spread on top of the pastry.

Break 6 eggs on top of the pastry and break yolk with a fork.

Break the other 6 eggs in a bowl and add milk, herbs and salt and pepper. Use a beater and combine ingredients. Pour into the pie dish. Finish with lattice topping if you like.

Bake at 200C for 25mins or until lightly browned on top.

Serve with more of Jo’s Homemade Tomato Relish and a salad.

1 c long grain rice – cook according to directions on packet

1 c peanuts or cashews or chopped almonds

2 spring onions

Cherry tomatoes halved

1 red or green pepper chopped finely

1 c celery

Toss all ingredients together.

Dressing

2 T olive oil

2 T vinegar

Salt and pepper

1 clove garlic

Fresh herbs – basil, mint or coriander

Mix through salad.

Serve with  Jo’s Homemade Cauliflower pickle; this pickle gives a great lift to rice dishes.

1 sponge (see recipe for sponge)

Spread the surface with any berry variety of Jo’s Homemade Jam.

Cut the sponge into cubes and place half in the bottom of a trifle bow.

Top the sponge with fruit of your choice – peaches, raspberries, boysenberries, strawberries etc.

Put the rest of the sponge in and top with more fruit. Set aside to chill.

To make the custard:

Heat 600ml of milk in a saucepan.

In a separate bowl mix 3 egg yolks, 2 T cornflour, ¼ c sugar and a little milk until smooth. Add to the hot milk and stir until thickened.

Pour custard over fruit and sponge. Chill until set. Top with whipped cream and chocolate shavings.