How To make Black Currant & Red Currant Tarts

Poached pears in Beaujolais wine and Blackcurrant sauce (Poire à la beaujolaise)

Join my online French cooking classes: Poire a la beaujolaise is a recipe made out of tasty ripe but firm pears that re poached in Beaujolais red wine and served with a red wine and blackcurrant sauce. It is an easy recipe to make at home and perfect for special occasion or Christmas.

The red wine sauce is intense and full of flavors that will surely impress your friends and family. The pears can be poached and kept in the fridge for 48 hours and that makes for a real handy pear dessert to make in advance and bring them along to a Christmas.

in this French cooking tutorial you will learn how to make the Authentic version of the poached pears in red wine with creme de cassis

Ingredients:
4 to 6 ripe but firm pears (suited for poaching)
1 bottle of good quality Beaujolais red wine
200 ml of crème de cassis (French blackcurrant liquor)
150 gram of granulated sugar
1 fresh vanilla bean
2 cloves
1 small piece of cinnamon
6 black peppercorns
1 large orange zest


check how to remove the core of the pears on that video:


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Pectin-free Blackcurrant Jam Recipe (Adventures in Blackcurrants III)

Blackcurrant Jam is probably one of the easiest jams to make because blackcurrants are packed with pectin! Recipe at FACEBOOK:
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How to make Red Currant Jelly

Homemade Red Currant Jelly with only 3 ingredients and without pectin.

Red Currant (or redcurrants) are ruby red sour berries. There are other currant varieties too such as the white and black currants but the red ones stand out because of the color and tartness. The best way to enjoy red currants is to preserve them and they keep really well thanks to the natural acids in the berry. I primarily turn my hand-picked red currants into a super delicious red currant jelly. The recipe is easy and straightforward, you can make your own batch of homemade red currant from scratch. Just follow my process shots to make it step by step.

00:00 - Cook Red Currants with Water to extract Juice
00:21 - Strain and Combine Red Currant Juice with Sugar in a large Pot
00:45 - Cook Down until Set
00:58 - Fill Jars and Store

Ingredients
1.1 pound Red Currants
3½ cups Water
2.2 pounds Sugar *see notes

Written RECIPE ---

Black Currant And Strawberry Crumble Slice | Gluten-Free Recipe

Black Currant And Strawberry Crumble Slice | Gluten-Free Recipe
It's been 24hrs since I launched my 2nd cookbook “Celebrate Your Sweet Tooth” (Grab your copy here! and my team is busy packing hundreds of orders from my distribution. Throughout the book, I have recreated some old recipes from one of my online cooking classes and made them completely plant-based. As well, I have a ton of new recipes like this one I am sharing with you today that's in the book.

This crumble slice is in honour of my good mate Kate, who grew up in country Victoria playing tennis as a young girl. Every Saturday the “tennis club ladies” would put on a spread of sandwiches, drinks and sweets for lunch and afternoon tea. The jam crumble was Kate’s favourite and it just made her wild with excitement. She reckons the recipe was probably from one of those old Women’s Weekly magazines. My version tastes just as good, with the timeless combination of flavours, homemade jam and a biscuity base. Here’s to childhood memories of growing up in the country. Here’s to Kate for nagging me to make this beauty.
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For the Jam:
300g frozen strawberry
300g frozen blackcurrant
175ml maple syrup
5ml vanilla extract
5g cornflour
15ml water
Crust and Crumble:
300g almond meal
15g cornflour
100ml coconut oil
80ml maple syrup
5ml vanilla extract
A pinch of salt
1ml of #FORGIVENESS

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For the jam:
In a small pot, add the frozen berries, and maple syrup, and cook on a gentle simmer for around 20 minutes while constantly stirring.
In a small bowl, mix the cornflour and water. to make a slurry. Add to the simmering berries along with the vanilla, and stir. Cook for another minute.
Turn the heat off and let it cool.
For the crust and crumble:
Preheat your oven to 160C.
In a bowl, mix all of the ingredients until well combined.
Separate 250g of the mixture and set aside.
Transfer the remaining mixture to a 23cm x 22cm x 5cm rectangle tray lined with baking paper. Press gently to make a base.
Bake for 10 minutes.
Remove from the oven and add the jam evenly on top. Break down and sprinkle the reserved crumble mixture, and bake for another 20 minutes.
Let rest and serve.
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Makes: 8-12 slices
Prep time: 8-10 mins
Baking time: 30 mins
Freezer-friendly: Yes
C, GF, RSF

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How to Make Sweet Blackcurrant Jam/Cooking Week - 008

After picking over 16pounds of blackcurrants we needed to find something to do with them, this helped use up at least 4pounds, the rest goes into freezing. Jam making is such a simple process and learn how to make it in under 4 minutes!

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Currants Tart

Recipe and how to make Currants Tart. It's very refreshing. It's worth trying.