« back to current recipes and books

Recipes and Books archive: September 2012

“W” Marmalade

When life gives you lemons, make lemonade… and when your lime tree gives you limes, it’s time to make “W” Marmalade, especially if, like me, you’re a limey!

Why “W”? Why not?! Being over-run with delicious, juicy limes, finding a little bottle of rose water in the cupboard, and then a piece of fresh ginger in my fridge, and simply because… whatever!

There’s a very subtle hint of heat, from the ginger, and little bit of India in the fragrance of the rose. You may want to raise the volume of each or either of these exotic elements, as they’re both given at their most subtle quantities. They’re simply there to add a little je ne sais quois to the lime, which for sure shines all the brighter for having these lovely friends in the mix.

It makes about 12 x 8 oz mason jars of marmalade, plus a little bit extra to spread on your toast tonight.


2 1/4 lbs fresh organic limes, washed and dried
2″ fresh ginger root, peeled and grated
3 tablespoons rose water
7 cups water
3 1/5 lbs sugar


* Serrated knife and chopping board
* Large china bowl
* Small china saucer
* A stainless steel teaspoon
* Fine grater for the ginger
* Very big saucepan, at least 10 quarts / 10 litres
* Another very big saucepan, at least 8 quarts / 8 litres
* 2 clean tea towels
* A big ladle
* Canning tongs, or long-handled utensils to hold hot jars
* Butter knife, or rubber spatula
* At least a dozen 8oz glass mason jars


1. Cut each lime in half lengthwise, and slice as thinly as possible to make half moons, removing any seeds.

2. Combine the sliced limes, grated ginger, rose water and regular water in a china or plastic bowl, and leave to rest overnight in the fridge.

3. The next day, heat the lime mixture in a large saucepan until it’s boiling, and then reduce to a simmer.
4. In the biggest saucepan, simmer the limes on a very low heat with the lid on for about 40 minutes, until the rinds are soft.
5. Preheat an oven to 350 degrees F / 180 C / Gas Mark 4, and also, put the saucer in the freezer.
6. Heat the sugar in two baking trays for about 10 minutes, stirring occasionally with a wooden spoon.
7. Measure the lime mixture into a bowl with a measuring jug. It will measure about 10 cups, but it’s important to note the exact volume.
8. Pour the lime mixture back into the saucepan, and add exactly the same quantity of warm sugar.
9. Stir the mixture over a low heat until all of the sugar has dissolved.
10. When it has all dissolved, raise the heat to high and bring to a rapid boil.
11. Do not stir at all while it’s boiling.
12. Boil on high for 14 minutes.
13. Remove the pan from the heat, and wait for the bubbles to subside.
14. Carefully using the teaspoon, put a small amount of the marmalade onto the saucer, and put back in the freezer for about 3 minutes.
15. If the marmalade seems to be a good consistency, it’s done, if not, bring back to the boil for another 3 minutes, and repeat until it’s a good consistency.
16. Meanwhile, in the smaller saucepan, in batches, boil the glass mason jars (without their lids or rings).
17. After a few minutes, remove them from the water, and leave upturned on a clean tea towel to drain, covered in another cloth to keep them warm.
18. While the jars are still hot, fill them with hot marmalade, being careful not to trap air bubbles.
19. When the jars are all filled, use a butter knife or rubber spatula to gently pull around the inside of the jars to release any trapped air bubbles.
20. Wipe the jars clean with a damp cloth, especially the tops of the jars.
21. Place the lids onto the hot jars, and screw the rings down tight.
22. Using the tongs, lower the jars back into the boiling water so that the jars remain upright, and the lids are covered with boiling water by about 4″ / 8 cm.
23. Boil for 5 minutes, and repeat if boiling batches.
24. Remove from the boiling water, and leave to cool, upright, on the tea towel.

Keep the marmalade at room temperate in a dark cupboard, or in the fridge after the jar is opened. It will be delicious and safe to eat for at least 6 months, but probably for well over a year. If it’s not eaten up immediately!

Chocolate Blueberry Tart

I love to make cakes, cookies and desserts that are delicious, pretty, and can be enjoyed by everyone around the dinner table. This means, it’s got to be decadent enough that your ‘regular Joe’ will want a second piece, but it also has to be sugar-free, dairy-free and gluten-free so that your health-conscious girlfriend will have her share of the pie without any allergy issues.

Over the years, I’ve figured out how to do it, so that my dinner parties can be a place for everyone to relax and indulge, without anyone worrying about being unhealthy or missing out.

Here’s a new recipe that includes one of my favourite ingredients, chocolate, in a super-healthy way that’s also ridiculously luscious. It’s best to use raw chocolate and raw cacao powder to make this tart, but if you can’t find it, substitute with high quality organic dark chocolate.

You can find raw chocolate and raw cacao in Whole Foods Market stores. It’s also available online in the UK and Europe at Raw Living, and in the USA at Raw Food World. Both are excellent independent businesses run by friends of mine, and both of these online stores offer high quality organic raw ingredients you can trust.

So, now you have your sources of ingredients, here’s my Chocolate Blueberry Tart… enjoy!


For the shell:

2 cups coconut flakes
1 cup cacao powder
2 tablespoons melted coconut oil
1/4 cup agave syrup or honey
1/2 teaspoon vanilla essence
a pinch of sea salt

For the filling:

2 cups fresh or frozen blueberries, thawed
1 cup dark chocolate, melted (if you can find it, use raw chocolate)
1/2 a ripe banana, mashed
1/4 cup water (or fruit juice)
3/4 cup melted coconut oil
3 tablespoons Irish moss gel (see note below)
1/4 creme fraiche (optional)
a pinch of cinnamon
a pinch of sea salt

For the icing:

1/2 cup cacao butter or white chocolate, melted
1/4 cup honey (optional)
1/4 teaspoon vanilla essence


1. Mix all of the tart shell ingredients thoroughly in a bowl.
2. Press into a 10″ / 25 cm tart dish to form a crust.
3. Refrigerate for at least an hour, or overnight.
4. In a blender, whizz all of the filling ingredients.
5. Taste a little, and add more spices and salt, to taste.
6. When it’s ready, pour the filling into the shell.
7. Refrigerate the tart for at least four hours, but if possible, overnight.
8. When the tart has set, mix the icing ingredients.
9. Pour the icing onto the tart carefully.
10. Decorate with extra blueberries and flowers.

A Note about Irish Moss Gel:

Irish moss is a variety of seaweed, and it’s easy to make an extremely versatile and super healthy gel out of it that you can keep in the fridge ready to be used any time. It’s used as a thickener and a gelling agent, and is invaluable in tarts, quiches and in ice-cream to adjust the consistency to perfection. It’s also known as carrageen, and is often listed in the ingredients of ice-cream.

It’s the ingredient that transforms this tart filling from a smoothie into a creamy topping.

You can buy Irish moss online in the UK and Europe at Raw Living, and in the USA at Cafe Gratitude. It’s also increasingly available in stores across America, but in the UK and Europe, your best bet is to get it from Raw Living.

Here’s how you make Irish moss gel, which I keep in a mason jar in my fridge at all times.


Rinse 1/2 cup Irish moss several times to remove any sand. In a bowl, cover it with water and leave it to soak overnight on the counter, for about 8 hours. It will double in size. In the morning, discard the soaking water and throw the Irish moss in a blender. Add a cup of water and blend for about a minute, until it’s turned into a smooth puree.

Transfer to a glass jar with a sealed lid, and keep in the fridge.

Recipes and books archives

^ back to top

© 2014 OrganicFoodee.com All Rights Reserved. Website by: Get Lucas