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Happy Valentine ’s Day

Suitable for vegans
In 2016, I got a surprise gift of two cookbooks, by my daughter’s friend, Mamta, who is a big admirer of my blog and always appreciates and enjoys my cooking. I was overwhelmed that day with those two books, it was not even my birthday, and she was just visiting us. What a kind thought it was of bringing cookery books for me? Isn’t it? After thanking her for such a nice gift and gesture, I told her that I will definitely try some recipes from those books and share them soon on my blog. She herself is a great cook, last time when I visited her, she surprised me with so many nice dishes, which I have to get the recipe for and try soon. Here I want to thank her from the bottom of my heart and wishing her all the best in her life, by selecting a recipe from the book and recreating it.
This is called real love, love does not mean romantic love between a girl and a boy, but showing gratitude, care and affection towards someone is also considered as love. In my opinion, love has many meanings and types, if someone is holding a door for you when you are entering a shop, is also called love for someone. If you choose to be a snow angel for someone and cleaning the yard of an elderly couple, that can also be called love. Love is when you smile at the strangers and get the smile back. A mother’s love towards her children can be called as unconditional love because she cares only about the happiness of her children. I have written all this about love because I am posting this recipe on Valentine’s Day in the month of February when people normally say that in this month. love is in the air. If you ask me, love is always there in the air, you just have to notice it, give it and receive it.
The first time I had browsed through the cookbook, that is when I had seen this recipe and decided then and there that that will one of the recipes I will make and post it on Valentine’s day. The author used apricot jam but I used raspberry jam. I thought if I use raspberry jam the pink colour of the raspberries will suit the theme of Valentine’s Day. So here I am with the recipe, the name of the book is Food made fast-Desserts, and the author is Williams-Sonoma.
  • 1, 1/2 cups brown bread flour (235 grams)/whoye wheat flour
  • 1, 1/2 cups old-fashioned rolled oats (140 grams)
  • 1/4 cup Icing sugar (30 grams)
  • 3/4 cup light brown sugar (185 grams) OR coconut sugar
  • 1/2 tsp ground cinnamon
  • 3/4 cup unsalted butter (185 grams) OR coconut oil for vegans
  • 1 cup Raspberry jam (315 grams)
  • Preheat oven to 325 degree F (165 degrees C). Grease a square oven tray or parchment paper inside the tray.
  • In a food processor, combine the flour, oats, powdered sugar, brown sugar and cinnamon. Add the butter and pulse until the mixture forms fine crumbs.
  • Remove 2 cups of the flour mixture and set aside. Transfer the remaining mixture to the prepared pan and press it evenly over the bottom.
  • Drop spoonfuls of jam evenly, spread the jam evenly to the edges. Sprinkle the reserved flour mixture evenly over the jam.
  • Bake until the top crust and edges are light brown – about 30 minutes. Let cool completely in a pan on a wire rack. Using a sharp knife, cut into squares.
  • 200 grams raspberries
  • 100 grams sugar

  • Make a puree in the blender with raspberries with little water.
  • Mix raspberry puree and sugar together.
  • In a frying pan or heavy bottomed wok cook the puree with sugar on a low flame.
  • Keep on stirring; it will take 15-20 minutes to get the consistency of thick jam. Leave it to cool. If you are using a cooking thermometer, check the temperature when it is showing 90 degrees C, it means jam is ready.

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