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08/09/2012

Duration:
1 hour, 57 minutes
First broadcast:
Saturday 08 September 2012

John Toal looks at health, relationships, hobbies and family alongside great music and chat, plus recipes from kitchen queen Paula McIntyre and a delve into the weekend papers.

  • Raspberry Freezer Jam & Raspberry Delight with Chocolate Cookies

    Raspberry Freezer Jam & Raspberry Delight with Chocolate Cookies

    Raspberry Freezer Jam
    500g raspberries
    750g sugar
    100ml liquid pectin
    Juice 1 lemon

    Place the raspberries, lemon juice and sugar in a bowl and mash together.
    Leave for 2 hours and add the pectin. Stir for 2 minutes then cover and leave overnight.
    Pour into plastic containers and freeze. Defrost for an hour before using. Store in the fridge.

    Raspberry delight and white chocolate coconut chip cookies

    White chocolate and coconut chip cookies
    200g plain flour
    ¼ teaspoon baking soda
    ¼ teaspoon baking powder
    90g soft butter
    45g soft brown sugar
    45g castor sugar
    1 egg
    50g chopped white chocolate
    25g desiccated coconut

    Line a large baking sheet with parchment paper and set the oven to 180oc.
    Sift the flour, baking powder and soda into a bowl.
    Beat the butter and sugar until pale and fluffy.
    Add the eggs one a time and mix well.
    Fold in the coconut and flour mixture.
    Mix in the chocolate chips.
    Form into walnut sized balls and place a little apart on the baking sheet.
    Bake for 15 minutes and cool on a wire rack.


    Raspberry Delight
    50ml whipping cream
    200g marshmallows
    200g raspberries
    150ml greek yoghurt or lightly whipped cream

    Bring the cream to boil in a pan and add the marshmallows.
    Stir over a low heat until the marshmallows have melted.
    Cool and fold in the yoghurt or cream and the raspberries.
    Chill to set.

    Spread a little jam on a cookie, top with some of the raspberry delight and top with another cookie.

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