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Oat biscuits with almond butter and marmalade

<p>These comforting, crispy oat biscuits are brought to life with the combination of almond butter and slightly bitter marmalade. You could use any flavour or jam that you prefer though. I also adore these biscuits with cheese and fruit paste!</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 10 biscuits</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the biscuits</em></p> <ul> <li>60g plain flour</li> <li>½ tsp. baking soda</li> <li>Pinch sea salt</li> <li>100g rolled oats</li> <li>1 tbsp. butter, softened</li> <li>60ml boiling water</li> <li>40g sultanas</li> </ul> <p><em>To assemble</em></p> <ul> <li>3 tbsp. almond butter</li> <li>3 tbsp. marmalade</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat oven to 180°C fan bake. Line a baking tray with baking paper.</li> <li>Combine the flour, baking soda, salt and oats. Using your fingers, mix the butter into the dry mix as well as you can and then stir in just enough boiling water in order to form a dough which holds together but isn't too sticky. Finally, mix through the sultanas.</li> <li>Using your hands, form walnut-sized balls of the dough and place them onto the tray. Flatten each biscuit down with the palm of your hand.</li> <li>Bake for about 12 to 15 minutes or until golden and crisp.</li> <li>To assemble, spread about a teaspoon of almond butter onto each biscuit followed by dollop of marmalade. Serve immediately!</li> <li>Store any remainders in an airtight container in a cool, dry place.</li> </ol> <p><em>Written by Jordan Rondel. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Emma Boyd/Stuff.</em></p>

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The smart marmalade custard cake that separates on its own

<p>This magical cake separates during the cooking process to a thick custard layer that sits below a spongy cake layer.</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1/2 cup orange marmalade</li> <li>125g butter, plus extra for greasing</li> <li>4 eggs, separated</li> <li>1/2 cup castor sugar</li> <li>1 cup plain flour</li> <li>500ml milk</li> <li>1 tsp white vinegar</li> <li>1/4 cup icing sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Heat your oven to 160ºC and line a 20cm square cake tin.</li> <li>Combine the marmalade and butter in a small saucepan and heat until the butter is just melted. Set aside to cool slightly.</li> <li>In the bowl of a stand mixer combine the egg yolks and sugar, beating until pale and fluffy. Add a tablespoon of cold water and the melted butter and marmalade mixture and whisk to combine.</li> <li>Add the flour with the mixer set to a slow speed, and when it is incorporated add the milk a little a time until the mixture is smooth.</li> <li>Separately whip the egg whites to firm peaks and add the vinegar, whisking to combine. Fold half the egg whites into the batter mixture until combined, then fold in the remaining egg white. Transfer to the cake tin and bake for 45 minutes or until the top is brown and the edges are well set. The cake should still be very wobbly in the centre.</li> <li>Cool to room temperature in the tin, then chill in the fridge for 2 hours.</li> <li>Remove, slice and dust with icing sugar to serve.</li> </ol> <p><em>Written by Adam Liaw. First appeared on <a href="http://www.goodfood.com.au/" target="_blank"><strong><span style="text-decoration: underline;">GoodFood.com.au</span></strong></a>.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/slow-cooked-chocolate-lava-cake/"><span style="text-decoration: underline;"><em><strong>Slow-cooked chocolate lava cake</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/vanilla-butter-birthday-cake/"><span style="text-decoration: underline;"><em><strong>Vanilla butter birthday cake</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/chocolate-coffee-layer-cake/"><strong><em><span style="text-decoration: underline;">Chocolate coffee layer cake</span></em></strong></a></p>

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Orange chilli marmalade

<p>Chili peppers intensify the citrus flavour and add zest to this unique marmalade. Use it to add sparkle to cheese trays or serve as a condiment with coconut-battered shrimp. And don't forget toast – it makes the traditional something special.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> About 2kg</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>1kg Valencia oranges (unpeeled), seeded and thinly sliced</li> <li>Grated zest and juice of 1 lemon</li> <li>6 cups water</li> <li>3 dried habanero chili peppers (or 6 dried Colorado or New Mexico chili peppers)</li> <li>9 cups granulated sugar</li> <li>8 half pint glass preserving jars with lids and bands</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Combine oranges, lemon zest and juice and water in a large, deep stainless steel saucepan, Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 40 minutes. Add chili peppers, partially cover and boil gently, stirring occasionally, until fruit is very soft, about 30 minutes. Remove and discard chili peppers.</p> <p>2. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.</p> <p>3. Bring mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam.</p> <p>4. Ladle hot marmalade into hot jars leaving 5mm headspace. Wipe rim. Centre lid on jar. Apply band and adjust until fit is fingertip tight.</p> <p>5. Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed.</p> <p>Recipe courtesy of Jarden Home Brands, the makers of Ball preserving products. <a href="http://www.jardenhomebrands.com/" target="_blank"><span style="text-decoration: underline;"><strong>Visit their website here.</strong></span></a> </p> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apricot-jam/"><strong>Apricot jam</strong></a></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/07/citrus-souffle/"></a></strong></span></em></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lychee-and-mango-sorbet/">Lychee and mango sorbet</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/07/citrus-souffle/"></a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-strawberry-pie/">Apple and strawberry pie</a></span></em></strong></p>

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