Some brains hard-wired to love chocolateWondering why you can't say no to a slice of mud cake, but your friend can easily pass? It could be to do with how your brain is wired.
Canned Xmas dinner most depressing thing everA UK company has put out the ultimate single-serving meal for those who prefer to spend the festive season alone – an entire Christmas dinner with both sweet and savoury layer in a tin.
Spiced eggplant saladUsing the same principles as tofu, I have decided to embrace the eggplant and douse it in as many flavour-rich ingredients as I can.
Pineapple and citrus fruit marmalade
- 2 medium grapefruit
- 2 medium limes
- 2 medium oranges
- 1 litre (4 cups) water
- 700g (about ¾ small) fresh pineapple, chopped
- 1.32kg (6 cups) sugar, approximately
- 2 tablespoons lime juice
Using a vegetable peeler, peel rind thinly from grapefruit, limes and oranges, cut rind into thin strips. Remove and discard pith from citrus fruit; reserve seeds, tie in muslin cloth. Chop flesh finely. Combine rind, muslin bag, flesh and water in bowl, cover, stand overnight.
Transfer mixture to large pan, add pineapple, simmer, covered, 30 minutes to 1 hour or until rind is soft. Discard muslin bag. Measure fruit mixture, allow 220g (1 cup) sugar to each cup of fruit mixture.
Return fruit mixture with sugar to pan, stir over heat, without boiling, until sugar is dissolved; add juice, boil, uncovered, without stirring, about 35 minutes or until marmalade jells when tested. Stand 10 minutes, pour marmalade into hot sterilised jars; seal while hot.
Makes about 1.25 litres (5 cups).
Recipe can be made 2 months ahead.
Storage: Cool dark place. Store in refrigerator after opening.
Freeze: Not suitable.
Microwave: Not suitable.