The Cauliflower Chronicles: cauliflower rice recipe

cauliflower chronicles cauliflower rice recipe

I hate cauliflower. My boyfriend hates cauliflower. We don’t eat it. We just never buy it. Why would we?

Well…. Maybe because we love a challenge.

Not one to ever be defeated by food, I’d been suggesting for ages that I try and find a way to make us conquer the cauliflower – the one single vegetable neither of us like. Put off by the texture and smell of the deceivingly beautiful thing, it is genuinely the one veggie I’ve just never grown in to liking after childhood. In fact, I actually didn’t mind it as a kid and have fond memories of my aunt handing round some sort of delicious baked battered soft fluffy cauliflower nibbles as canapes on Christmas day. I should probably ask her how she did that…

Cauliflower rice how to make rice from cauliflower

How can something so pretty be so gross?

But anyway. It is not Christmas Day 1989. It is the summer of 2014. Land of the endlessly irritating myth of “clean eating” (Seriously. Each to their own n’all that, but by evangelising “clean eating” you’re insinuating that everybody else’s food is somehow ‘dirty’. I’m pretty sure this all goes way back to good vs evil fables and bible stories and eating raw vegetables instead of the occasional bit of pizza does not make you somehow saintly or ‘clean’ or ‘holy’. Gah!)

Err… what I mean to say is, now we have Pinterest. Land of 100,000 recipes for making ‘clean rice’. Or ‘skinny rice’. Or put honestly, grating cauliflower until it resembles the size and shape of rice but still is just cauliflower.

cauliflower recipe fry grated cauliflower to make rice

Cauliflower rice is not rice. I thought I better clear that up. I should also qualify that I love rice. I love my ability to cook it well when it used to be such a challenge (and is for loads of people). This recipe doesn’t turn flakes of grated vegetable in to light fluffy rice. It does, however, change the texture of an otherwise inedible (for us) vegetable in to a side dish which absorbs flavour really well in the same way rice does, and works nicely as an accompaniment to a wet curry, making good friends with any creamy coconut sauce it meets and providing a pleasingly subtle crunch that you’d usually avoid with regular rice. It’s certainly a lighter alternative, and if you find yourself feeling too full to breathe and with a bloated pot-belly after eating tons of rice with a curry, this is a fair alternative.

Cauliflower rice

cauliflower rice instructions without food processor

1 – Wash and pat dry a medium-size head of cauliflower, leaves and main stalk removed.

2 – Line a bowl with paper towels and using the larges holes on your grater, shred large florets at a time (or however you find it easiest. I grated the whole head in one go but found it a little clumsy, so broke bits off).

WARNING – if like us you can’t stand the smell of cauliflower, this is the bit where it really stinks. Grating releases the terrible power within. Be prepared to open some windows, light some candles, and have your boyfriend walk in asking why dinner smells like eggy bins.

Prepare your curry or the rest of your meal, as the next bit doesn’t take very long.

cauliflower rice recipe

3 – Season the riced cauliflower to match your meal. We were having a Thai green fish curry, so I added 1 teaspoon of fish sauce, 1 teaspoon soy sauce, salt, pepper and some turmeric for colour.

4 – Heat a heavy skillet or non-stick frying pan with a little oil and fry the cauliflower just for a few minutes. It should turn a little fluffy on the inside of each grain, but with a little bite – like al-dente rice. Test it for seasoning. For me, when it still tasted like cauliflower at all, I added a little paprika. Paprika fixes pretty much everything for me.

cauliflower rice instructions low carb rice skinny rice

That’s it! Done! You have successfully used the most disgusting vegetable in the world to make a non-bloating, non-carby accompaniment to your curry.

This worked surprisingly well. I nervously put Gareth’s portion in a separate dish, worrying that he’d hate his ‘eggy bin smell’ trick-rice. I ended up scraping extra off of my plate on to his triumphantly. We had some lovely steamed broccoli too. But you don’t have to if you don’t want to. Broccoli is like the handsome brother and cauliflower the ugly sister.

cauliflower recipe make rice from grated cauliflower

Actually, we were both so surprised with how edible our most loathed vegetable become that this is going to be a regular feature, to help us find other ways to turn those fluffy crunchy tree-shaped clouds of smelly doom in to beautiful flavourful dishes.

And no – it wouldn’t have been easier to just make cauliflower cheese, because as I may have mentioned, we both hate cauliflower.

Stop making it ruin cheese.

 

 

 

Crunchy Cauldron tofu dippers – super street food skewers

This is going to be a great week. I have decided. The weather is a little cooler, I have time – actual time – to do great things like go out for a run, maybe a swim, try some new recipes, maybe even finally choose a set of kitchen scales (this is just a saga now…). Also… the 2014 British Street Food Awards are coming up!

A few of my posts have landed on the front page of the Foodies100 recipe wall over the last couple of weeks. Between this and having people let me know they’re trying out my suggestions, I’m feeling pretty marvelous right now.

Now. Time to try new things.

I love using tofu in pad thai and Asian-inspired dishes, but my beloved has always felt pretty indifferent about it. I think that the real key to cooking tofu is marinating it. It’s essentially a blank canvas for flavour and that spongy texture makes it great at absorbing non-oily sauces.

how to prepare tofu baked crunchy Cauldron skewers street food competition

Pressed tofu – the blank canvas of the kitchen…

I say non-oily, as tofu is so wet and watery, and those things just don’t mix. If you’re not vegetarian or vegan, tofu is an awesome additional ingredient alongside chicken or prawns in a noodle or rice dish, rather than as an alternative.

Back to the British Street Food Awards, then. Fabulous tofu champs Cauldron are sponsoring the ‘Best Snack’ category of the awards, and are running a competition for street food recipes.

crunchy baked tofu bites cauldron recipe street food competition entry

I wanted to challenge myself to cook tofu in a non-Asian-inspired way, for a change. I thought about all the awesome vendor windows I’ve peered in to on tip-toe at various London street food fests over the past couple of years, remembering my best and worst experiences, and came up with…

My golden rules for successful street food:

1 – The best ‘street food’ snacks don’t require cutlery, as I almost never remember to grab any when I pick up my order and/or will quickly be left holding a splintered shard of plastic, with a box full of disembodied fork prongs.

2 – Crunchy nibbly bite-sized things are satisfying, but not so filling that you’re put off trying other snacks, and are fun for sharing.

3 – Dips forever.

So with these self-imposed rules in mind, I offer you…

Crunchy tofu dippers

crunchy tofu healthy street food recipe Cauldron skewers

This is a great summery snack, awesome as an appetizer, fun for sharing and lends itself to any number of accompanying dips and sauces. Best of all, it’s fun to assemble and easy to eat without cutlery or making too much mess. I baked mine to keep them non-greasy, but you could fry them in oil for extra crunchy indulgence.

Ingredients (serves 2 as a light lunch or snack)

396g pack of Cauldron tofu

1 teaspoon dried chilli flakes

1 teaspoon black onion seeds

1 teaspoon paprika

Juice of 1 lemon

Juice of 1 lime

1 egg, beaten

Plain flour for coating

Approx 30-50g Panko (Japanese breadcrumbs – these light airy flakes are ideal to add great texture to this dish, but regular breadcrumbs would be a fine substitute)

what to do with tofu street food recipe

1 – Begin by pressing your tofu for at least 15 minutes. You want to remove as much water as possible. These are good instructions, but Cauldron do explain on the label how to do this.

2 – Heat the oven to 180degrees c.

3 – Cut tofu in to pieces of varying shapes and sizes, ensuring they are big enough to survive being skewered once cooked.

crunchy baked tofu skewer dippers Cauldron street food recipe

4 – Mix together the spices and citrus juices to make a marinade, and pour over the tofu. Leave to absorb the flavours for as long as possible – in the fridge in an air-tight container. An hour or so is OK, but overnight would give great, flavourful results.

5 – In a sieve, dust the tofu pieces with a handful of flour and shake to roughen the edges and ensure an even coat. Think about how you roughen up par-boiled potatoes ready for roasting – same technique.

6 – Prepare 2 shallow bowls for coating the tofu – one with the beaten egg, the other with Panko/breadcrumbs. Dip pieces of flour-coated tofu in to the egg wash, then the Panko. Using separate hands for the different coatings will stop too much cross-contamination and keep your hands less gloopy.

crunchy tofu street food snack skewers cauldron competition entry7 – Lightly oil a lined baking tray and assemble the Panko-coated tofu pieces. Make sure each piece is spaced out on the tray with no overlapping. Bake for 30-40 minutes, checking and turning after 15 minutes.

8 – Once golden and crunchy to the touch, allow your tofu nugget-style dippers to cool a little, and carefully push on to skewers, 2 or 3 at a time.

9 – Serve with dips of your choice! We had creme fraiche with shredded spring onion, and barbecue sauce. Eat as dippers, using the skewers for dolloping in to your dips, or serve on some fresh crunchy lettuce leaves like a wrap.

crunchy baked tofu dippers Cauldron street food competitiontofu skewers crunchy baked Cauldron tofu street food competition recipecrunchy tofu street food recipe Cauldron tofu

The verdict? Super as a street-food style snack, and my love has upgraded his indifference to “mmmm, really tasty”. A sort of goujon/nugget-type result and perfect for our Saturday night pre-pub snack. Success.

 

Eggy brekky brunch – creamy baked eggs with spinach and tomatoes

baked eggs recipe coddled eggs tomato spinach

It’s the weekend! Time to forget about wiping yoghurt off of your office keyboard and concentrate on what matters most in life: eggs.

I love taking the time to make a proper breakfast / brunch. It feels especially indulgent in a year full of busy weekends, although this is made mostly with leftovers and is totally customisable. So although the results are impressive and delicious, it won’t break the bank and won’t leave you feeling like you need a post-pig-out food-nap. Taking the time to not rush over my photos seems to have worked out pretty nicely, too. I think…

Tomato and spinach baked eggs

baked eggs with tomatoes and spinach easy baked eggs recipe

Add fresh thyme and basil for some extra flavour

Ingredients
Thick tomato sauce* (3 tablespoons per serving)
Handful of roughly chopped fresh young spinach leaves (approx 1 tablespoon per serving)
2 eggs per person
Tablespoon of milk or cream
Knob of butter
Salt and pepper
Shaved Parmesan

Toast to serve, if desired

* I used some leftover basic tomato sauce from having made pizza earlier in the week. I swear by Jamie Oliver’s basic sauce from his first ever book and it has never steered me wrong.

1- Heat the oven to 150deg (c).
2- Grease ramekins (1 per person) with butter, and fill the bottom with tomato sauce.

butter curl breakfast recipe baked eggs

Nothing beats my grandma’s butter-curler. Just look at that..

3- Add the spinach and crack 2 eggs in to each ramekin (if there is space for 2).
3- Pour milk or cream over the eggs – this should help them stay runny and avoid over-cooked rubbery whites.
http://laurengeisler.files.wordpress.com/2014/07/baked-eggs-recipe.jpg?w=575&h=383

4- Add a knob of butter to the top of each yolk. It’s tricky to balance it there but worth it if you want runny yolks. Add parmesan and season with salt and pepper.
easy recipe for baked egg

easy baked eggs recipe

5- Bake on a tray for 12-15 minutes. Keep an eye on your dishes – check them after 10 minutes and continue cooking based on how runny the white looks.

baked eggs recipe coddled eggs tomato spinach6- when almost done, finish the eggs off under a hot grill just for a minute or so. The whites will bubble and the butter will sizzle and crisp the edges up – delicious. easy breakfast brunch recipe

This is a good time to make your toast if having – I recommend that you do because popping that yolk and smearing on the eggy, tomatoey spinachy mixture is a thing of pure weekendy joy.

baked eggs brunch recipe

**POP**

Night at the Museum – the Olympic Cauldron at the Museum of London

During the London 2012 Olympics, I took part in a project for the Museum of London focusing on the ways Londoners experienced everyday life during the games, and exploring how the museum might curate digital content. The Museum’s digital curator, Hilary Young, oversaw the #CitizenCurators project, which collected around 6000 tweets using that hashtag.

With so much social interaction taking place on – and stemming from – social media, we’re presented with new challenges about collecting ephemera. Tweets aren’t tangible. We can host live streams and display video presentations, but to collect or curate unspoken words which exist only online, we have to turn them in to something else.

To celebrate the acquisition of Thomas Heatherwick’s 2012 Olympic Cauldron, the Museum has built a new gallery to house parts of the huge mechanism and the wooden forms which were used to make the copper petals which were lit by each country. The Cauldron is truly impressive up close, and cleverly displayed considering the size of the thing.

And in case you were worried I might not mention food in this post…

Museum of London 2012 Olympic Cauldron canapes

The canapes were not only exceptionally good, but were incredibly presented on tiny models representative of the Olympic Cauldron and petals itself. Genuinely awesome.

steak canapes Museum of London Olympic Cauldron museum event

Special shout-out to the softest, rarest steak.

But before entering the newly (and essentially for a night like that, perfectly air-conditioned) pavilion, the Sackler Hall is currently crowned by a huge electronic instillation by Slade graduate Hilde Krohn Huse.

Commissioned to solve the issue of displaying the archive of #CitizenCurator tweets, the artist has transformed the waveforms of the words of the tweets, read out by an actress, in to a captivating light-show. Titled ‘Hashhush’, the piece is “a visual depiction of a passed twitter event, and emphasis on the interaction between humans and technology and how they come together to dictate a final outcome”.

Hashhush how to present tweets digital curating Museum of London

The huge LED curtain encircling the gallery appears to expand and shrink in hypnotic waves as our hastily-typed words suddenly magically become a beautiful light-show – although somehow remaining as fragile and temporary as they were when first tweeted. The screen’s position in the gallery somehow completes a circuit of the nature of twitter – existing first as an idea, typed out as a tweet, sent off in to the ether, posted on a non-tangible platform, archived, read by an actress and displayed above our heads as if reincarnated back in to thoughts or brainwaves.

Ooh ALSO! As we stood listening to the opening speech I looked down at my shoes as my feet were sore, only to catch a glimpse of the most incredible, gigantic pink and purple platform clogs, and realise we were stood beside Grayson Perry (as Claire). I love his autobiographically-inspired work, which Hashhush sort of relates to in a way. But best of all he exhibited his Walthamstow Tapestry at the William Morris Gallery just after the Olympics, and I’m pretty sure he caught sight of my Strawberry Thief tattoo.

So that was the night a Turner Prize winner stood under a work of art inspired by the crap I tweeted about how crowded the tube was in the summer of 2012.

Froyo fo’ yo’. Make your own frozen yoghurt without an ice-cream maker.

froyo frozen yoghurt frozen yogurt recipe instructions at home title

Apparently frozen yoghurt (yogurt? Froyo? gah) is outselling ice cream in London at the moment. I don’t know if you guys noticed, but it is really really hot here this week. 27 degrees may not seem sweltering if you’re from a city with ample provision of air conditioning or a public transport system which is actually able to cope with the number of passengers cramming themselves in to every available air pocket, but our heat is different. London summer always feels more intense, somehow. The thick bubble of pollution keeping the sun trapped in, the slow walkers, Other People in general, signal failures – they all make every one of those 27 degrees count at least double.

I had the great idea last week to send the student currently summering in our office out to fetch rocket ice lollies for everybody, but there are only so many e-numbers and delicious yet overpriced gelatos a girl can handle.

froyo frozen yoghurt yogurt recipe steps no ice cream maker

Let me get down to business. Nobody has time to hang around in this heat. You want to cool down. You want a delicious treat. You don’t have an ice-cream making machine. You cock your ear to the crack in the window but can’t hear an ice-cream van anywhere nearby. What do you do?

You make your own frozen yoghurt.

frozen yoghurt yogurt at home freezer blueberry ice cream

Guess what you need?

Yoghurt. Yes it has an ‘H’ in it.

A freezer.

And any toppings your sweaty self desires.

Instructions for making frozen yoghurt at home:

Some recipes suggest straining the yoghurt to remove any liquid to stop it getting too icy. I didn’t and it turned out fine. So…

1 – Pour yoghurt in to a freezable container. Metal works best, but I used some lidless Tupperware (let’s be honest, here – who has Tupperware with matching lids? I don’t know where they go. Nobody does. You don’t need the lid though so yay). I used Yeo Valley Blueberry with a hint of lime because it sounded fruity and refreshing (it was).

2 – Cover the container tightly with foil, and freeze for about an hour.

3 – After an hour, give the yoghurt a stir. It should be partially frozen – mainly around the edges and in the corners – scrape that all in to the mixture and stir it all together, re-cover in foil, and get it back in the freezer.

4 – Repeat this a couple more times. It’s up to you how many. Decide how hungry/patient you are feeling, and line that up with how solid or runny the yoghurt is.

frozen yohurt yoghurt at home easy freezer instructions blueberry ice creamRemember – this isn’t ice cream. It isn’t going to freeze in to a firm, pretty ball-scoop creamy consistency. It should be soft and light, but able to hold some shape.

I drizzled some melted chocolate over mine – which solidified on hitting the cold bowl and made that advert-perfect cracking sound when tapped with a spoon. Yum.

froyo chocolate almond topping blueberry ice cream recipe frozen yoghurt yogurt

A drizzle of honey would be great – some crumbly flaked almonds were pretty nice too. As was a ginger snap biscuit base.

make your own frozen yogurt frozen yoghurt froyo

So there you go. A dessert recipe requiring 1 single ingredient. And a freezer. Consider this an idiot’s guide. (for idiots or by an idiot?)

Quick and cakey beer bread. Bread. From beer.

butter beer bread recipe quick easy bread

beer bread

Lauren no function bread well without. A little Simpsons quote for you, there. Because Simpsons. But also because beer. Me and bread go together like Homer and beer. But wait. What if you combine bread and beer? Does that make me Homer? Let’s find out!

Much as I love bread, I could probably count on one hand the number of times I’ve been bothered to make it at home. Hell, we can rarely even stand to have it in the house for fear of my lack of self-control. Quick bread recipes and no-knead breads are awesome if you hate all the waiting around – like my sweet potato bread – the first recipe I ever posted on here. This beer bread recipe is just as cakey as that but full of stuff sure to send your cholesterol soaring. Save it for the rarest of treats. Or a football snack.

beer bread instructions easy bread recipe

buttery baked beer bread

I’m not a huge fan of beer, but during the big football thing which happened recently, there was more of it kicking around the house than usual. So I nabbed a bottle and chucked it in to a bowl with some flour and my word – what happened was more magical than you can even imagine. An indulgent, buttery fluffy cakey bread, infused with the dark flavours of gigs and sunny pub gardens.

Do you like bread?

Do you like beer?

Good. Of course you do. Try this:

Quick, cakey beer bread recipe

Ingredients

A bottle of beer (I used a bottle of Theakston’s Old Peculiar)

350-375 grams* plain flour

50g golden caster sugar

110g butter, melted (unsalted) plus extra for greasing

1 tablespoon baking powder

1 teaspoon salt

beer bread recipe make bread using beer

1 – Heat your oven to 170 degrees c.

2 – Grease and line a loaf pan – I used my trusty (sadly discontinued) 1.5L Le Creuset deep-dish stoneware loaf pan – not bragging, just indicating size/volume.

3 – Sift the flour, sugar, salt and baking powder in to a large bowl, then gradually pour the beer in, stirring with a wooden spoon to combine. It should resemble regular cakey batter. Add a little more flour if it looks a little too wet.

4 – Pour half of the melted butter in to your lined pan, then dollop in the batter, then pour the remaining melted butter on top. It’ll make an oozy gloopy ugly butter/batter/butter sandwich and look puddley and fatty and gross but you won’t regret it. Your arteries may, but your taste-buds will not.

beer bread recipe old perculiar baking

Bake for about an hour – give it a look and a prod at the 50 minute mark. It’ll look bubbly and full of fluffy craters, but with a decent crust.

Turn out on to some baking paper and serve warm with (even more) butter smeared on a slice.

You’re welcome/I’m sorry. Enjoy!

bread using beer recipe

(*I STILL HAVEN’T BOUGHT SCALES. I AM GREAT AT GUESSING AND HATE MATHS. SORRY)

 

A lovely bit of squirrel (and a quick, ballsy blueberry jam recipe)

A post of two parts, here. We had our friends Nick and Roisin over for Friday night dinner last week. We’d been talking about doing this for ages, but having Roisin massively help me with some career-type stuff (she is an incredible recruiter and I highly recommend her brains) and with the current series of Friday Night Dinner hitting the half way point, it was time.

challa recipe blueberry toast

Friday Night Dinner with Nick & Roisin

My family are Jewish. I don’t associate with that myself belief-wise, but I do associate  massively with the traditions of food, family and Friday nights (let’s call this ‘Jew-ish’).

Taking my (non Jewish) boyfriend along for a Friday night meal at my mum and dad’s is a joy – his face on discovering the delicious, restorative elixir that is my mother’s chicken soup (more on that later this week), and introducing him to such Geisler-isms as ‘Meat Cream’ are the highlight of any family dinner. I’m pretty sure it has given him a whole new perspective when watching Robert Popper’s perfectly-observed sitcom, too.

“Meat cream?!”

Part of the Jewish laws of keeping kosher include a prohibition against mixing meat and milk. The biblical explanation is to not “cook a kid/goat in its mother’s milk”. There are different interpretations and ideas about where this comes from, but the one I find most logical is a basic ‘circle of life’ respectfulness. There’s a proverb about not taking eggs while the nest is watched by the mother. That sort of thing.

But this runs deep and seems to stick around, regardless of belief, because it affects taste, flavours and meal options. As Nick is Jewish too, I thought I better check that there isn’t anything he or Roisin don’t eat. Considering Nick eats his way around London as The Mystery Diner, (he tells me he carried out 66 mystery dines last year, so keep on your toes, London restaurants!) I was surprised when he said he wouldn’t have milk and meat together, but obviously understood.

challa recipe blueberry jam recipe

Friday night challah

As a kid, we never had a creamy or cheesy sauce on a meaty pasta dish. Didn’t try Parmesan until I was a teenager, and never had a ham and cheese toasty until university. We didn’t keep kosher when we ate out, but at home, my mum worked hard to make sure that what we saw her do didn’t contradict what we were taught at a Jewish primary school. And meat cream? Well, as you can’t have milk after a meaty meal, that rules out dairy for pudding. So dairy-free cream for our crumble became “meat cream”. It’s stuck and continues to sound hilarious to us and any guests.

However, even since being old enough to make my own choices and cook my own meals, I have never found the idea of, say, carbonara, appetising. I rarely opt for cheese on a burger because I think it seems too indulgent, but I think it’s actually a throw-back to being told that these two things simply do not go together. Food habits are hard to break.

challa recipe lauren geisler food blog

Food habits are hard to break – my grandma always had the little crusty first slice of the challah so I still always save it for her… then remember she died almost 15 years ago and eventually eat it with a smile. These are her butter knives, too…

I bought a massive plaited challah for us to share as a starter – this is the fluffy, sweet soft bread eaten over the Sabbath. It is perfect for dipping in your chicken soup but as my mother has shamefully yet to teach me how to make it, we just had some dips, pickles and chicken liver pate before diving in to a lemony garlicky roasted chicken for our main course. Perfect.

But that challah was a beast. It was huge. I have serious addiction issues with bread – even more so when it’s infused with sugar like this – but even I was feeling defeated after a second slice. I was, however, looking forward to toasting some up for breakfast the next morning to have with some Proper Deli Cream Cheese (none of your smooth runny Philadelphia for this bread, please).

Lauren Geisler food blog cream cheese blueberry challa recipe

Thick, deli-bought cream cheese, for showing toasted challah the respect it deserves.

We also had some leftover blueberries from our fruit salad (ie dairy-free) dessert, so I whipped up some super-quick blueberry jam. So after that whole long Jew-food infused spiel, I actually give you a recipe for…

quick blueberry jam recipe lauren geisler food blog

Quick easy balsamic blueberry jam

Jam doesn’t have to take hours slaving over huge sticky pots or involve trestle tables at a WI event. You only need two ingredients and about five spare minutes. This is a great way to preserve blueberries while you get fuller packets for your pennies at this time of year, but might struggle to get through them before they go soft.

1 – Wash your berries and remove any stalky bits.

Quick blueberry jam balsamic recipe Lauren Geisler food blog2 – Pour the berries (as many as you like, really) in to a hot pan – no oil or butter required.

3 -When the fruit starts to sweat and soften, you’ll notice they’ll turn a darker redder colour and swell up and glisten. Add a full teaspoon of balsamic vinegar.

balsamic blueberry quick jam recipe food blog lauren geisler

4 – Keep the heat up – the berries will turn sticky as they sizzle in the vinegar as everything starts to combine and sweeten.

5 – Test a few berries with the back of a teaspoon – if they feel soft and squishy and burst easily, releasing red jammy goodness, you can kill the heat. This entire process only really takes a few minutes.

Balsamic blueberry jam Lauren Geisler food blog recipe

6 – Prepare your breakfast – I toasted our leftover cholla and plastered on some of that thick amazing cream cheese but this jam is amazing with pancakes, too.

Lauren Geisler food blog recipe blueberries blueberry jam

7 – Transfer the jam to a small clean pot or dish to cool and solidify a little, and you’re done!

Easy quick balsamic blueberry jam recipe challaDon’t believe the jammy hype – you don’t need fancy sugars or big pots and thermometers. Just some balsamic vinegar and lashings of thick, cream cheesy toast. Voila.

Lauren Geisler blueberry jam recipe

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