Thursday, June 12, 2014

Homemade Blueberry Jam

I rarely consume jams of any kind. Recently I rediscovered scones and what a delight it was! Especially if it is paired with some jam and cream! Whenever I buy jams, I usually use them as a glaze or in this case a filling for my cheese tarts. Since I rarely use them, a jar can last for a longggg time. Although it is not expensive, I don’t want to waste any. So I figured, why not make my own jam? There are no preservatives and I can control the amount that I make. :)
Original recipe:here
Blueberry Cheese Tart recipe: here

Homemade Blueberry Jam
1 cup or 2 pint blueberries
1 cup frozen blueberries, thawed
2/3 cups sugar
1 tablespoons lemon juice

  1. In a saucepan, combine all of the ingredients.
  2. Bring to a boil.
  3. Once the blueberries soften, mash them using a form or a potato masher.
  4. Set the heat to low and let the jam thickens (about 15-20 minutes)
  5. Let cool to room temperature before refrigerating or using the jam.

Voila, it is extremely simple and divine! Perfect for gifts as well; packed in mini mason jars with a ribbon tied around them. So cute!

What am I up to now that I’m done with the Bachelor’s Degree? Chilling out and wasting time. Fun stuff.

Till then.Wasalam.

Sofhan Hasni

Wednesday, June 11, 2014

Pear and Almond Tart


I thought I’d have more time to blog in May but nope. I was busy stressing out over others things like graduation and moving to a different country. Anyways, I always made sure that I have time to try new recipes. One of the latest recipes I tried was an Pear and Almond Tart. I was surprised at how easy it is to make one and OH MY how delicious the tart is! I wouldn't mind having a slice or two for breakfast with my hot and steaming coffee on the side.Can't wait to make this for mom!
Original recipe here

Pear and Almond Tart
2 whole pears (I used Bosc Pears)
1 9-inch pie/tart crust
6 tablespoons butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds, almond flour/almond powder
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
1 teaspoon vanilla extract

  1. Preheat oven to 350 degree Fahrenheit
  2. Poke the pie/tart crust with a fork or knife to make small holes all over it.
  3. Cover with aluminum foil that is weighted down
  4. Blind bake the pie crust for 20 minutes. Set aside.
  5. In a bowl, cream the butter and sugar together.
  6. Add the ground almond, all purpose flour, and cornstarch into the mixture and mix well.
  7. Beat the egg into the mixture and continue mixing
  8. Add in the vanilla extract.
  9. Pour the mixture into the half baked tart crust and set aside.
  10. Peel the pears and slice them into thin pieces.
  11. Arrange these slices onto the tart.
  12. Bake the tart for 50-60 minutes until the almond mixture is slightly puffed up and the pears are brown on the sides.
  13. Glaze with some syrup or diluted jam or cover with powdered sugar before serving.
I brought this pie to our camping trip in May. I never realized what a city person I was until it crossed my mind to ask whether they have WIFI in the cabins…in the middle of the woods. I need to stop embarrassing myself.=.=’

Wherever you are, take care.

Sofhan Hasni