2. close your eyes and run your fingers down their spines and stop at a random book
3. now, close your eyes again and randomly open the chosen book at a page
4. cook this dish (if it's something you've cooked before then turn to the very next page and cook that dish)... and don't cheat... (do it with a friend in the room who will make you stick to it...) it's a challenge after all and you're only cheating yourself... this is specifically designed to take you out of your comfort zone...!
5. post it up on your blog, with a link to this page and then email me with a link at firstname.lastname@example.org so I know you've joined in, you can also attach the badge to show people you're taking part.
Pretty scary stuff this random recipe thing! Admittedly I didn't pull all my books off the shelves but I took a good 30 or so that I know I haven't used for a while down and spread them out on the floor. I closed my eyes, spun in a circle a few times and ended up pointing at...
I love Tessa Kiros' books, they're beautifully written as well as aesthetically beautiful but admittedly I have only tried one of two of the recipes, despite having the book for ages, so I was happy with my selection. I closed my eyes and randomly opened the book..it was a chapter page! Anti-climax much? I tried again...(please be a cake, please be a cake).. and landed on this recipe for Lingonberry or Cranberry Jam.
I was a little apprehensive, I have been meaning to make my own Jam for ages but never seemed to get around to it. What about sterilising the jars? What if I get the dreaded jam mould? What if it doesn't set?
I needn't have worried, this recipe was a breeze and I'm so glad I decided to take part in this challenge, it really did push me to make something I out of my comfort zone and rediscover a brilliant book that I should definitely be using more.
The deadline for random recipes isn't until 27th Feb so you still have plenty of time to join in the fun.
Cranberry or Lingonberry Jam
Recipe from - Falling Cloudberries by Tessa Kiros
Makes 500ml (2 cups)
Coarsely grate the apple and put it into a jam-making pan or other heavy based saucepan with the grated lemon rind. Strain in all the juice from the berries and add two wooden spoonfuls of berries, leaving the rest of the berries in the bowl for now. Add ½ cup (125 ml) water and simmer for 20-30 minutes, or until the apple is very soft and the whole lot has thickened. Add the rest of the berries and heat through for 5-8 minutes. Pour into sterilized jars. Seal tightly and turn upside down. Cover with a cloth and leave to cool completely before turning upright and storing in a cool place. The jam will keep for a couple months but, once open, keep it in the fridge and use fairly quickly.
I'm terrible at sticking to monthly challenges, as I'm sure you have noticed but I will really try to stick with this one. It's a brilliant exercise and such a fantastic way to broaden your cooking/baking horizons, I can't wait to see what recipes other bloggers ended up with.