Add strawberries and sugar to a large saucepan and bring to a medium heat. Stir constantly until the sugar has dissolved (at this point you can mash the fruit with a potato masher or a spoon).
Once the sugar has fully dissolved, increase the heat to a medium high temperature and bring to the boil. Boil for about 5 - 10 minutes, until the jam has reached 105˚C on a preserving thermometer***
Once ready, pour the hot jam into sterilised jars using a metal funnel, and seal with sterilised lids (we sterilise ours by placing them into the oven and heating them up in the oven beforehand****)
* About 445 ml
** If using frozen strawberries, make sure to defrost them before use. Learn from my mistakes!
*** If you don't have a thermometer, to see if the jam is ready, while it is still on the boil, use a teaspoon to place a bit onto a small plate. Leave it for about 30 seconds, then push the jam with your finger. If it doesn’t flood to fill the gap it's ready. If not, keep it on the boil and repeat this step after every minute or so, until it has set.
**** Pouring hot jams into cold jars will cause the jars to crack/smash, if you want to pour the jam into cool jars, bring the jars and the jam down to room temperature.
Meatless Monday is something I’m trying to get in the habit of, as I feel that Phillip and I eat a little too much meat. For dinner this week, I whipped up a spinach and kale chickpea stew, which was topped with a fried egg.
I’m not a usually fan of chickpeas, but this meal? It was fucking amazing – so much so, that I had leftovers for lunch on Tuesday (minus the egg, because I really couldn’t be stuffed frying an egg and then washing the pan out afterward).
Today, I wanted to share the recipe with you guys, if you decide to make it, let me know what you thought.
Heat 1 Tbsp. oil in a large pot over medium heat. Add 1 of the minced garlic cloves and stir until it begins to brown. Add the spinach and kale, coat in garlic and cook until wilted. Transfer to a bowl and set aside.
In the same pot heat 2 Tbsp of oil and add the remaining garlic cloves and the onion. Cook until the onion is translucent then add the spices and stir to coat the onion.
Add tomato and chickpeas; stir to coat and then bring the tomato juice to a simmer and allow the juice to reduce a little. At this stage, you can add a little salt and pepper to season, if you would like.
Add the vegetable stock, and simmer for around 25 - 30 minutes. Mash a few chickpeas with a potato masher during this time and cook until the sauce is thickened. Fold in the spinach and kale,
Add a little oil to a frying pan and heat until it begins to shimmer. Crack 2 eggs into the pan (make sure the oil is hot, i cracked my eggs prematurely and they got stuck to the pan) and using a large spoon, baste whites with oil until they have set and the edges are crunchy and golden brown.
To serve spoon chickpea stew into bowls and top with a fried egg.