Pancakes Sausage and Bacon with Jamco Fig Dressing

Pancakes roulé sausage or bacon with Jamco fig dressing

This an easy-to-follow unique and delicious recipe with sausage for you to cook for yourself, family, or friends anytime during the day.

Ingredients for 7-9 pancakes

250g flour

3 eggs

250ml of milk

200ml of water

1 spoon of oil

Parsley

1 clove garlic

Salt

Black pepper

½ lemon juice

Ingredients for Jamco fig dressing

1 tablespoon of Jamco fig spread

2 spoons of olive oil

1 clove garlic

½ lemon juice

Salt

Black pepper

Filling

3 Sausages or 3 slices of bacon

Jamco fig dressing

Wild rocket salad

Making the dough

Place the flour in a bowl, the 3 eggs, and mix before diluting with milk and water.

Wash, chop the parsley, and add it to the dough.

Wash, press the clove of garlic, and add it to the dough.

Add a tablespoon of oil, salt, and black pepper.

Let stand for half an hour at least, if possible.

Making Jamco fig dressing

In a ramekin put 1 spoon of olive oil, 1 well-pressed clove of garlic, ½ lemon juice, salt, black pepper, and 1 spoon of Jamco fig spread. Mix well with a spoon all the ingredients.

Making the pancakes

Oil the pan with a clean cloth between each pancake.

Cooking the sausages

Before cooking the sausages, wash them with ½ lemon juice and rinse.

Put your pan on medium heat, place the 3 sausages, and add some Jamco fig dressing on top of the sausages.

Turn the every minute or two the sausages, for about 15 minutes, or until nice and brown on all sides. Make sure that your sausages have cooked all the way through, you shouldn’t see any pink.

Using a fork place your sausages on a paper towel, this will help absorb any excess grease or oil.

*Note: you can cook the bacon in a cold or hot pan. Cook the bacon to your liking (extra crispy, a little loose or floppy)

Place your sausages on the pancake

In a plate, place a pancake place a sausage at the edge of the pancake. Scatter some wild rocket salad and drizzle some Jamco fig dressing. Finally, roll your pancake.

Voilà and Bon appétit!!

Cauliflower and Tomato Gratin with Jamco Fig Dressing

A simple recipe and easy-to-follow

Servings: 6-8

Prep: 20mns

Cook: 35 mins

Ingrédients

1 head of cauliflower
150g of grated Gruyère cheese
1 pinch of nutmeg
50g butter
30g flour
20cl milk
20cl single cream
Salt & pepper
3 garlic cloves, pressed
1 small red onion, finely chopped
Flat-leaf parsley, finely chopped
8 cherry tomatoes, sliced
1 tablespoon of olive oil
1/2 cup freshly grated Parmesan
Ingrédients for Jamco fig dressing

1 tablespoon of Jamco fig spread
2 spoons of olive oil
1 clove garlic
½ lemon juice
Salt
Black pepper
Préparation

Cut the cauliflower into small florets and wash them.

Cook the florets in a large pan of salty boiling water for 5 to 8 minutes. Drain

In a large pan heat on medium heat olive oil. Add the onion, garlic and some parsley. Cook for 5 minutes or until tender, stirring frequently with a wooden spoon. Add the drain florets and mix all ingredients with a wooden spoon.

The béchamel sauce: Melt the butter and add the flour while stirring. Add the cold milk & cream always stirring. Bring to a boil stirring constantly until the mixture thickens.

Turn off the heat; add 50g of grated Gruyère cheese, parmesan, chopped parsley, a pinch of nutmeg, salt and pepper.

In a gratin dish, place the florets. Pour the béchamel sauce. Place the sliced tomatoes and finally the remaining grated Gruyère cheese.

Bake for about 30 minutes, until the top is browned.

Serve hot and drizzle some Jamco fig dressing.

Voilà, Bon appétit!!

Pancakes Roulé Cauliflower and Spinach with Jamco Banana & Raspberry Dressing

This easy-to-follow vegetarian recipe is great for lunchtime.

Ingredients for 7-9 pancakes

250g flour

3 eggs

250ml of milk

200ml of water

1 spoon of oil

Parsley

1 clove garlic

Salt

Black pepper

Ingredients for Jamco banana & raspberry dressing

1 tablespoon of Jamco banana & raspberry spread

2 tablespoons of olive oil

1 clove garlic

½ lemon juice

Salt

Black pepper

Filling

Cauliflower

Spinach

Jamco banana & raspberry dressing

Making the dough

Place the flour in a bowl, and the 3 eggs, and mix before diluting with milk and water.

Wash, chop the parsley, and add it to the dough.

Wash, press the clove of garlic, and add it to the dough.

Add a tablespoon of oil, salt, and black pepper.

Let stand for half an hour at least, if possible.

Making Jamco banana & raspberry dressing

In a ramekin put 2 tablespoons of olive oil, 1 well-pressed clove of garlic, ½ lemon juice, salt, black pepper, and 1 tablespoon of Jamco banana & raspberry spread. Mix well with a spoon all the ingredients.

Making the pancakes

Oil the pan with a clean cloth between each pancake.

Preparing the cauliflower & spinach

Remove the outer leaves of the cauliflower; break away the florets and wash them. Boil in water for 3 to 6 minutes. Drain the water.

In a plate put your florets and slice them off.

Wash, rinse your spinach, and chop them. (You can cook or use the spinach raw)

In a bowl place the florets, the chopped spinach and drizzle some Jamco banana & raspberry dressing. Using 2 forks mix everything.

Filling your pancake

On a plate, place a pancake, place some of the mixture (chopped floret and spinach) at the edge of the pancake. Drizzle some Jamco banana & raspberry dressing. Finally, roll your pancake.

Voilà and Bon appétit!!

Vegan Chocolate Cake

Vegan Chocolate cake with Jamco Banana spread

Ingredients:

300g of flour
200g of brown sugar
50g unsweetened dark cocoa powder
2 teaspoons baking soda
150 ml hot water
100 ml of vegetable oil
1 tablespoon of instant coffee granules
1 tablespoon of vanilla extract
1/2 teaspoon of cinnamon
Filling

1 jar Jamco banana spread Method

Preheat oven to 350º. Spray and flour a bundt pan well, making sure you get all the nooks and corners.

Whisk the dry ingredients except instant coffee together in a large mixing bowl.

Combine the wet ingredients- water, oil, instant coffee, vanilla, and cinnamon in a large measuring cup.

Add the dry ingredients to the wet and fold together with a wooden or rubber spatula or a hand whisk just until combined.

Pour batter into the well-greased and floured bundt pan.

Bake until a tester comes out clean, 35-40 minutes.

Let the cake cool in the pan for 10 minutes. Run a skewer or knife around the edges to loosen the cake. Do not forget to run the knife/skewer around the center of the bundt pan. Invert on a wire rack.

Let the cake cool completely before cutting yourself a slice.

Amour Cache

This cake is one of the cakes par excellence in Martinique! A cake that bears his name, a layer of spread is hidden between a shortcrust pastry and cake dough, all delightfully arranged for exquisite pleasure. Made using banana spread which gives it an incomparable taste.

Recipe for 8-10 people


Shortcrust pastry ingredients

250g flour
125g butter
25 g sugar
5 g of salt
20cl water
Cake dough ingredients
150 g flour
100 g of powdered sugar
4 whole eggs
1 tsp coffee vanilla essence
Nutmeg powder ( if not allergic to nuts)
Filling
1 jar and a half of Jamco banana spread

Preparation


Shortcrust pastry
Put together flour, salt, and sugar. Stir butter and sand dough. Add the egg and mix to obtain a smooth mixture. Add a few tablespoons of cold water or ice and mix with the palm to form a smooth paste. Form a ball, shoot, and keep cool. You can prepare the day before

Cake dough


Beat the eggs with the sugar, the mixture must be frothy and almost doubled in volume. Stir in flour, vanilla, and nutmeg and mix.

Preparation of the Amour Caché


Start by preheating the oven to 180 °. Darken the pastry in a pie. Give 6 shots spoon then spread Jamco banana spread. Pour the cake dough. The cake dough does not swell, do not hesitate to put it generously. Bake for 35 minutes at 180 °. When the cake has a golden colour is ready.

Cool and decorate with icing sugar to give it a more attractive effect.

Voilà and Bon appétit!!

Robinson cake

The Robinson cake is one of the most popular cakes in Martinique. It is composed of a type of pound cake with banana spread, coconut, and shortcrust pastry. The Robinson cake is very good especially the crispy side (the shortcrust pastry).

The Robinson cake is a delicious cake that you must try.

Cake dough ingredients:

200 g butter
200 g self-raising flour
200 g sugar
3 eggs
Vanilla sugar
Cinnamon
Lime zest
1 short-crust pastry
Nutmeg (if not allergic to nuts)
Short-crust pastry ingredients
250g flour
125g butter
25 g sugar
5 g of salt
20cl water
1 egg yolk (optional)
Filling:
150g Desiccated coconut
1 jar and a half of Jamco banana spread


Preparation


Shortcrust pastry
Put together flour, salt, and sugar. Stir butter and sand dough. Add the egg yolk and mix to obtain a smooth mixture. Add a few tablespoons of cold water or ice and mix with the palm to form a smooth paste. Form a ball, shoot, and keep cool. You can prepare the day before

For the filling


In a small pan, put the desiccated coconut, 100g of sugar, and some water. Put on the stove gas mark 2 for 15 minutes. It must not be dry or too watery.

Cake dough


In a bowl mix sugar, eggs, and vanilla sugar. Add the self-raising flour.

Preparation of the Robinson


Start by preheating the oven to 200°degrees.

Put the shortcrust pastry into a pan and bake for 5-7 minutes.

Add the coconut filling to the shortcrust pastry, then top up with a Jamco banana spread.

Pour the whole cake dough.

Bake at 200°degrees for 25 minutes.

Voilà and Bon appétit!!

Jamco Banana Spread Pates

This consists of a pastry crust pastry surrounding the succulent Jamco banana spread. The salty dough and sweet jam are a delight.

Ingredients

250g flour
125g butter
25 g sugar
5 g of salt
20cl water
Filling
Jamco banana spread
Preparation
Put the flour on the table and dig a well.

As well in the middle add the butter, sugar, salt, and water.

Knead the dough without overworking failing to make it tough when cooked.

Let stand for 2 hours in a cool and spread with a thickness of 3 mm roller.

Cut into rounds large enough.

Moisten the edge of the washer, add Jamco banana spread, and close.

Preheat oven to 200 ° C for 15 minutes then bake at 180 ° 200 ° for 15 to 20 minutes.

Voilà and Bon appétit!!

Jamco Banana and Raspberry Cake with Cus

Cake dough ingredients:

  • 200 g butter
  • 200 g self-raising flour
  • 200 g sugar
  • 3 eggs
  • Vanilla sugar
  • Cinnamon
  • Lime zest
  • 1 short-crust pastry
  • Nutmeg (if not allergic to nuts)

Filling

  • 1 jar and a half of Jamco banana & raspberry spreadCustard

Preparation

Start by preheating the oven to 200°degreesIn a bowl mix sugar, eggs,

and vanilla sugar.

Add the self-raising flour.

Bake at 200°degrees for 25 minutes.

Once baked, cut the cake in half then top up with Jamco banana & raspberry spread.

Cover the cake fill half with the other half and scatter some custard.

 

Voilà and Bon appétit!!

Hidden Heart Cake

Hidden chocolate heart cake with Jamco banana & strawberry spread

Prep: 1hr

Bake: 1h50

Servings: 10

Ingrédients for the chocolate sponge

© 3 eggs

© 175g self-raising flour

© 160g of brown sugar

© 170g unsalted butter

© 3 tbsp cocoa powder

© 90ml milk

© Cinnamon (optional)

© Nutmeg (optional)

© Vanilla extract

Ingrédients for the cake dough

© 3 eggs

© 175g self-raising flour

© 160g of brown sugar

© 170g unsalted butter

© 90ml milk

© Cinnamon (optional)

© Nutmeg (optional)

© Vanilla extract

For the filling

© Jamco banana & strawberry spread

For the icing

© 150ml double cream

© 200g dark chocolate, finely chopped

© 80g unsalted butter

Préparation

© Preheat oven. Grease a loaf tin. Mix the butter and the sugar until light and fluffy. Beat the eggs and pour in, a little at a time, mixing after each addition. Sift together flour, and cocoa powder, and then fold into the butter mixture. Combine milk, vanilla extract, all the spices, add to the batter, and then mix.

© Pour the cake dough into the loaf tin and bake for 40-45 mins or until well risen. Cool for 10 mins in the tin, and then transfer to a wire rack. When cool, cut the cake into 3cm slices. Using a heart cutter, stamp out the hearts.

© Make a second cake mixture: same as the first cake – you won’t have cocoa. Pour 3⁄4 of the mixture into the prepared loaf tin. Push the bottoms of the hearts into the batter in a tightly packed row. Spread some Jamco banana &strawberry on each side of the packed hearts. Add the remaining cake mixture, covering as much of the hearts as possible.

© Bake for 40-45 mins or until well risen. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.

© For the icing: melt the chocolate, combine, and mix the icing sugar into the softened butter. Finally, mix in the melted chocolate.

© Serve Voilà and Bon appétit ©

Chocolate Sponge Cake

Chocolate sponge cake with Jamco Banana & Strawberry Spread

Ingredients for the sponge:

200g of butter
200g of Caster sugar
3 Eggs beaten * 200g self-raising flour (sieved)
1 Tablespoon of Cocoa Powder
For the icing:

75g unsalted butter
175g icing sugar
3 tbsp cocoa powder
milk or warm water
Filling

1 jar and a half of Jamco banana & strawberry spread
To decorate:

sieved icing sugar
Method
1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.

2. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.

3. Fold in the remaining flour and the cocoa powder with a metal spoon.

4. Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch.

5. Remove from oven and leave to cool before turning out onto a cooling rack.

6. Sift and beat the cocoa powder into the icing.

7. To make the butter icing, place the butter in a bowl and beat until soft.

8. Gradually sift and beat in the icing sugar and then add enough milk/water to make the icing fluffy and spreadable.

9. Sift and beat the cocoa powder into the icing and use it to sandwich the two sponges together.

10. Spread Jamco banana & strawberry in the middle of the sponge.

11. Dust the top of the cake lightly with the sieved icing sugar.

Voilà and Bon appétit!!