Olympic Food Challenge: Botswanan Chicken Pie - Botswana

With four competitors in two disciplines at the main London 2012 Olympics, Botswana managed to gain a silver medal in the Men's 800m.  Unfortunately, Botswana had to pull its team from the 2012 Paralympics due to financial irregularities in their Olympic Committee.

Moving swiftly on to the food (sorry for the short post), Botswana has its own unique cuisine, but is also influenced by its neighbouring countries.  Having already made Pap and Chakkalakka (just because I liked the name) when I did Lesotho, and lacking a three-legged iron pot (commonly used for cooking), I plumped for Botswanan Chicken Pie as chicken cooked for a guest shows special hospitality.

Mmmmm....pie....

Sadly I had no guests and I was just cooking for myself.  The appeal in this recipe was that it was for individual pasty-style pies so I could make just one.  I must confess I cheated a little as I was trying to hone my pastry making skills which leave a lot to be desired (see the Apple and Rhubarb Pie and Quiche Lorraine trials) and so I'd a piece of Dan Lepard's Shortcrust Pastry lurking in my fridge instead of the pastry recommended by the recipe.

Whenever I make pastry, it's too short and consequently crumbles everywhere.  As a last resort, I put my faith into Dan.  This is the best pastry ever.  He recommends using half butter and half lard.  I didn't have any lard so went with the 'you can use all butter' caveat and it turned out to be the tastiest, butteriest pastry I have ever had the pleasure to eat.  I expected nothing less and yet again, Short and Sweet delivered.  Miss A even now refers to Short and Sweet as 'Mummy's favourite recipe book' even though I have never uttered these words in her presence.  I'm pleased her two-year-old mind is capable of forming such opinions already.

As for the pie filling - it's a mix of chicken, apple, onion, tomato and currants.  If it wasn't for the OFC, I never would've tried the sweet and savoury thing.  But I was amazed at how much I enjoyed it.  It just worked.  The recipe mentions the filling as being a little dry so I roasted a chicken breast at 190c fan for 17 minutes so it was barely cooked.  I immediately chopped this and popped it into the pan to fry, thus finishing the cooking and stopping it from being too dry in the finished product.

Do try these. My picture is a bit rubbish as I wanted you to see the filling of the pasty and the crisp pastry meant it shattered perfectly, but wasn't very photogenic!

You can find the recipe for the pie here and watch Dan making one of his shortcrust pastry recipes here although I used his basic eggless pastry from Short and Sweet.

Dolly Bakes' "Best of British Apple" Bundt Cake

My overriding childhood food memory (aside from the faddy eating of peanut butter and celery and Bernard Matthew's roasts) is of hanging out in the kitchen on a Sunday morning as my beloved Grandma peeled and cored Bramley after Bramley for apple pie.  She didn't just make apple pie, but that was my favourite - it tasted even better cold the next day.  I had a real thing for the sharp taste of Bramleys and they were even better dipped in sugar to give them a sweet/sour contrast.  My next favourite thing was raw carrots and so she called me her little donkey.

Maple glazed and cooling down

I long to have a warm kitchen filled with smells of roasting beef and the warm, earthy smell of a cinnamon scented apple pie but sadly, family life isn't like that these days.  At least not in my household.  I've requested that I inherit her pie plate that's inscribed with a recipe for blackberry and apple pie but I know it's unlikely ever to see the light of day because I'd be paranoid about it being broken and besides, the husband "doesn't do pie".

Part of this year has been about me educating Miss A in how to eat properly (I've mostly failed here) and I want to recreate some of that warm glow of home cooking for her.  My pastry skills are still rubbish so I knew I had to make a cake.  My cookbooks are very lacking in apple cake recipes so I turned to Google for help. When I hit on Rachel's (aka Dolly Bakes) Best of British Apple Bundt, I just knew I had to make it.

Rachel is a massive fan of bundts and with this being my third, I'm falling in love them too.  They are proper sharing cakes.  None of your namby pamby selfish cupcake-ness.  This cake will feed the masses - and leave them wanting more.  I got my bundt tin on Amazon for about £12 - I didn't spend more because I wasn't sure I'd use it but now, having seen Rachel's beautiful star-shaped tin, I wish I'd bought something a little more extravagant.

I've yet to try a piece of the cake because it's being taken to work tomorrow for my very lucky work colleagues.  However the batter tasted amazing, the smells coming from the oven were to die for.  Although it's a 'British' cake, it's exactly how I'd imagine an American Mom's kitchen would smell.  And as for the maple butter glaze that you brush on to it....  This cake is going to be special!  If there had been any way to sneak a bit of it today, I would have done.  I was tempted to cut a slice out so I could take a decent picture but knew that if I did, I'd have to eat it.  And a bit more.  So it's still intact.  Just!

I'll update the post tomorrow with the verdict from work but I know it will be nothing but rave reviews.  Thanks so much for sharing this one Rachel.

Updated 28th August 2012 @ 20:38 

Well the verdict is in.  I didn't realise I worked with such cake connoisseurs.  After a lot of fussing about who was going to be the one to cut the 'giant doughnut' (nobody wanted to be accused of being the greedy one) and further faffing about the dividing lines on the cake (see the picture) and whether it was rude to cut a large segment in half (and even ruder to take both a narrow and a wide wedge), I got some feedback from my colleagues.

I was going to assign them all aliases but as I was collating feedback and re-read what I'd noted for one of the aliases, I realised there was the chance for unintentional innuendo (it started an afternoon of inappropriate smirking) so we're reduced to persons a through to e.

Person A said it was the second best cake I've ever baked.  He couldn't actually remember which his favourite was but I have a feeling it was Dan Lepard's Dark Banana and Ginger Cake.

Person B diligently listed pretty much everything that went into the cake - he would be amazing on the Masterchef palate test getting the apple, ginger, cinnamon, vanilla and additional butter in the glaze.  The only thing that foxed him was the maple syrup which was apparently his first taste of it.  He was one of the double-wedgers and enjoyed every last crumb.

Person C thought it looked like ginger cake or parkin.  It did indeed have a slightly darker crumb than some apple cakes.  When mixing the batter it looks like a fabulous coffee cake.  Another seal of approval.

Person D came back for seconds and thirds, claiming it was for some of our consultants who are working in the 'dungeon'.  Personally I think he just really liked it.

And finally on to Person E.  The person who ably wields the yardstick for all my cakes.  He's a tough man to please, not liking brownies or my favourite viennese whirls (this didn't stop him from eating the bacon brownies, the black and white brownie cheesecake or the cherry viennese whirls).  Plus apple cake is the only ever cake he's made so I knew he'd have the most positive (or damning opinion of all).  With his express permission, here is his verbatim verdict on the cake:

"Good texture, just enough ‘crunch’ on the outside juxtaposed by a nice interior – a balance of lightness & stickiness. Excellent apple flavours coming through with no cloying aftertaste.  9.5/10 :o)"

Rachel - I think we have a winner!

Olympic Food Challenge - Romanian Apple Cake - Romania

I think Romania is the first of my countries that I've blogged about that has actually won some medals at the time of me posting.  Of course, they've had just over a week to get going and have managed to amass two golds (gymnastics and shooting), four silvers (judo x2, weightlifting and fencing) and two bronze (gymnastics and weightlifting) so far.  In short, don't mess with the Romanians - they're a strong and agile bunch.

Not a Cheeky Girl in sight

Romania itself is probably best known for being home to Dracula's castle in Transylvania - a historical region in the centre of the country.  Depending on whether you love or hate horror stories, that could be seen as one of a few of the bad things that Romania is known for.  Other slightly unpalatable things that spring to mind are communist dictator Nicolai Ceaucescu, who was overthrown in the bloody revolution in 1989 (I vividly remember delivering newspapers splashed with images from this in my formative years) and, perhaps worst of all horrors, for giving the world The Cheeky Girls.

On the plus side Romanian has given the world a host of eminent scientists, artists and sportsmen and women - you can read about them here.

The cuisine - as one website states - isn't necessarily the first thing you would consider when visiting Romania.  Not being an expert on this subject, I would agree however that it does seem to have many similarities to food from other countries that formed part of the Ottoman empire.  On the one hand, it's diverse.  On the other hand, when you have Bulgaria, Cyprus and Macedonia in your Olympic Food Challenge list, you don't want to be too samey.

I eventually settled on a Romanian apple cake because I had to do at least one bake during these two weeks (I've also baked several new recipes that I've not blogged about thanks to OFC including a rather nice triple layer chocolate and coconut cake and a neopolitan bundt cake).  Baking is probably my own best discipline when it comes to food and if I was going to go for gold in any category, this would be the one.

Sadly, I think I let myself down with this recipe.  Or at least the apples I chose let me down.  The recipe calls for five apples, but doesn't specify which type.  I went for the Pink Lady variety because they normally have a great, fizzy flavour and have previously worked well when a recipe has called for eating rather than cooking apples.  Unfortunately, this particular batch lacked that little bit of pizazz to contrast with the very sweet-spicy sponge that the recipe produces.  Ten out of ten to the recipe for simplicity and a great bake result.  One out of ten to the overpriced apples from Sainzlebobs, giving this an overall result of a silver.

You can find the recipe here.

Romanian flag

James Martin's Caramel Apple Brioche

This is something I've been wanting to make for a long time, but have shied away from because of the whopping calorie content.  But in a fit of pre-diet carb-loading, I decided it was now or never.  It was either this or Churros y Chocolat from Thomasina Miers Mexican Food Made Easy.  This only won because I'm still a bit of a wuss when it comes to deep-fat-frying without a deep-fat-fryer.

As with all James' recipes, this involves an awful lot of butter, and lots of sugar too.  But it has fruit in it, so I figured it counts as one of my five a day.  And I eschewed the dollop of softly whipped double cream in favour of a dollop of Greek yogurt, thus saving a few calories and also helping to cut through the tooth-rotting sweetness that is basically toffee apples on sweet French Toast.

Miss A had one triangle of toast with a smear of the toffee and a freshly sliced apple but managed to swipe a second bit of the bread and ram it in her mouth before I knew where it had gone.  I've tried her with French toast before but she's always turned her nose up at it.  I think the brioche version - sans toffee sauce - might make a good compromise in future.

The brioche I used was a pre-bought, ready sliced one which is pretty lazy of me, but it's a great way to use up the end of a left over loaf whether you make your own or not.  It's something I've done before on this blog (read the post here) and it was a bit of an epically long recipe so not something I do regularly - but worth it for the treat.  I do also want to try Dan Lepard's brioche recipe on day - and that takes two days of baking!


One cheat was to use Bonne Maman Dulche de Leche rather than making my own caramel sauce.  Purely because I had a half open jar in the fridge and didn't have any double cream to hand.


My finally change to the recipe was to not peel my apples and to use Pink Ladies, leaving the skin on to give a pretty contrast to all the brown of the toast and the toffee.  The picture doesn't really do it justice, but they did look quite decorative.  I really need to work on my food photography!


Serves 2

• 4 slices plain brioche, halved
• 1 egg, lightly beaten
• 2 Pink Lady Apples, cored and quartered
• 1/2 tsp vanilla bean extract
• 4 tsp soft brown sugar
• 50 ml milk
• 2 tbsp dulche de leche
• 40g butter

1. Mix the egg, milk, 2 tsp of sugar and vanilla together in a shallow bowl.
2. Heat half the butter in a frying pan.  Once foaming, dip the brioche pieces in the egg mixture and fry until lightly browned on both sides.  Put on a plate in the oven to keep warm.
3. Coat the apple in the rest of the sugar.  Put the remaining butter in the frying pan and turn the heat up.  Toss the apples in the butter until the sugar starts to caramelise.  Add in the toffee sauce and warm slightly then serve over the brioche, topped with some Greek yogurt, creme fraiche or whipped cream.

Dan Lepard's Apple Turnovers

After yesterday's pastry-fest ready for the sausage rolls, I ended up with a fair bit left over.  Some I froze, but I decided to keep a small portion back to make something else for the picnic.  We're on a long journey today - eight hours of solid driving, provided there are no traffic jams and excluding stops - and so I needed to be prepared.

Having a bagful of apples that also needed either eating or adding to the picnic, I saw an opportunity to make Dan's Apple Turnovers - a recipe that he recommends alongside his All Butter Puff recipe.

No cardboard in sight!

Earlier this week, the husband went out to buy wine and I asked him to bring me back something nice.  He came back with Tesco's Apple Turnovers.  They were stale and had no taste.  What a waste of calories!  So this seemed like a good time to show the husband how an apple turnover should taste.

The apple filling tastes amazing.  I used three apples-worth to make two turnovers (I like them packed with fruit, not air) and had a bit to spare.  The butter, sugar, lemon, vanilla and cinnamon combination is fantastic with Pink Lady apples.  And they keep their shape well without turning into mush like if you use cooking apple.

I have to blog really quickly as the husband is downstairs, huffing and puffing about how to fit everything into the car and if he knew I was writing this, I wouldn't be very popular!

And if he ever asks me to buy shop-bought apple turnovers again, I will hand in my notice as his wife.  Seriously, if you have the time to try the puff recipe, you need to make these.  They really are a treat (I've always hated the apple-pie-filling-stuffed-sugar-topped-cardboard that you get from the supermarket) and it's worth the effort.  Also a great way to use up leftover pastry - make mini ones from pastry scraps.

Right, got to fly before the husband purposely leaves behind my baking tins!

Recipe is here.

BBC Good Food Satay Pork with Crunchy Apple Salad

I'd like to apologise in advance for the proliferation of BBC Good Food recipes that are about to be tried and tested on this blog.  It's not because I have any affiliation with them in any way shape and form - other than subscribing to the mag - but I have a busy few weeks ahead and I've found it so much easier to do my recipe search by just typing a few key words into a box than sitting and leafing through my recipe books.

I know it's bad and kind of goes against my original reason for starting this blog - to use my cookery books more - but the idea of trying new things is becoming so ingrained in me that I think that even once this year is over, I will continue to explore the depths of my existing (and future!) recipe book collection.

In fact, much as I'm looking forward to my holiday, I'm also looking forward to coming home again.  Because hopefully Amazon will have delivered me my wedding anniversary present to myself - a copy of Thomasina Miers' new book 'Wahaca'.  Expect a flurry of Mexican themed recipes between the end of my holidays and the start of The Olympic Food Challenge.

This week, I'm on a course with early starts and late finishes, plus evenings spent catching up on the day job. So I picked some quick and easy recipes from Good Food and a couple of other websites.

It's not sausages!

As I'm now on the downward slope of this year, there are still a load of things on my 'to-do-list'.  Some are just to try different types of meat, some are specific recipes.  I now know that I'm unlikely to tick all of the boxes in the last three-and-a-bit months.  Partly because of time and partly because of budget.  Pork, however, is something that is quick and relatively cheap - hence the choice tonight.

If you've nothing better to do than search through this website, you'll notice I've not cooked with pork before.  That's mostly down to the 'Bernard Matthews Effect' of my childhood.  I was traumatised by his 'roasts' and by real pork roasts which, whilst I'm sure were very tasty, came topped with crisp crackling.  I don't mind the concept of crackling, but the hairs on the stuff I saw just turned my stomach.  And it always seemed to be really fatty too.  I'm not sure if that was just my perception or the truth.

I do remember being persuaded to eat a small pork steak cooked in tomato sauce once and it was okay.  I'd've much rather had chicken.  But since then, the closest I've come to eating pork is the cured variety - ham, bacon, sausages.  All of those lovely things that will raise my risk of cancer by 1% (before any health zealots care to give me a lecture).  But pork loin, chops, roasts etc?  Nope. And Nada.

When I found this particular recipe, I was actually looking for a recipe for peanut butter cookies.  I really don't know why this recipe appealed when I was after biscuits (I'd only typed in peanut butter, I'd not qualified it with cookies), but the idea stuck in my head and it ticked the 'Try Pork' box.

Having read the advice from other readers, I knew I'd have to adapt the method if I wanted my topping to stay on so I chose to grill the pork on one side first before topping with the 'satay' sauce.  It ended up looking nothing like the picture on the website, but it kept the meat moist.  I also never realised pork cooked so quickly - just eight minutes in total and it was done.

I'm not sure if I enjoyed the dish per se.  It was okay.  I might make it again if I have a random pork steak knocking about (no chance there then!) and I can't help thinking that maybe the two ingredients I used for the satay were the downfall.  The ingredient list just says Sweet Chilli Sauce and Peanut Butter.  But there are so many brands out there, the recipe could vary greatly.  I always buy Blue Dragon Sweet Chilli Sauce with Kaffir Lime and Whole Earth Peanut Butter.  My 'PB' was smooth as well (something I switched to when weaning Miss A and have never switched back from - but I must as I prefer crunchy!).  But maybe other brands would've worked better?  Who knows.

That said, I loved the apple salad.  The flavours were amazing.  Sweet, sour, salty.  I used a Pink Lady apple for my version.  In fact, I liked that so much, I'd consider doing the recipe again just for the salad. Or, more sensibly, substituting the pork for chicken.

So I'm still not a pork fan (unless it's been cured and processed to within an inch of its life).  But at least I tried something new today.  And my mother will be proud of me.  I hope.

You can find the recipe here.

Updated: Weekly Bake Off Apple and Almond Dessert Cake

After saying I wasn't playing earlier this week, I decided to make a last minute entry into the Weekly Bake Off.  The main reason being that because I was a complete and utter numpty on Friday night when I was making marmalade and used up an entire bag of caster sugar, and then didn't replace it when I went to Sainslebob's this morning, I couldn't make the rhubarb and almond loaf I'd planned for today.  My work colleagues will be disappointed tomorrow!

So how did I manage to make a cake without sugar?  Well mes amis, I made today's entry with Xylitol.  And very nice it was too.  What's Xylitol, I hear you cry?  Well it sounds like some nasty chemical sweetner, but in fact it's a natural sugar substitute, extracted from the skins of fruit and vegetables.  It is used in many 'sugar free' products and is a marketed as a good alternative 'sweetener for those with diabetes and hyperglycemia'.

It has a lower Glycemic Index (GI) than regular sugar, coming at 13 for Xylitol vs 60-65 for standard sugar meaning the familiar cake sugar rush is more subdued.  It also has roughly one-third less calories than normal sugar, making it a good option for dieters.

I'd been aware of its use in things like sugar-free gum and mints, but never realised that it was a totally natural product until I read about it being used in cakes on the BBC Good Food website the other day.

The husband is diabetic and has the world's sweetest tooth.  Sweet stuff causes him all manner of problems which is why my work colleagues are treated to my baked goodies so often.  So I decided to buy some Xylitol and give it a go.

It's not cheap at £2.79 for 225g - enough for one large cake because you literally substitute it gram for gram with sugar.  I've tried baking with fruit sugar before with mixed results so I was naturally a little sceptical for this cake, but in the spirit of trying new things, I went ahead.

Low GI cake :)

And I was really pleased with the final cake.  It rose just like it should - it was helpful to see the other bake off entries to confirm I had a comparable rise.  As for taste, I found the cake a little sweet but that could just be the way everyone else's cakes are anyway.  I would've liked my apples a little tarter - but you can't control that in a cake.

All in all, a pretty good cake.  Not sure how it would be cold, but it's great slightly warm with creme fraiche or ice cream.  Just the thing to have after a big fat Sunday roast dinner - but in our house, it came after the usual chicken tikka.

Not had the husband's verdict yet.  He announced earlier, in total seriousness, that the rice krispie cakes that I'd made with Miss A this afternoon were far nicer than any other cakes I've ever made.  Miss A wasn't even round at the time so it wasn't like he was paying her a compliment.  Whilst I have a soft spot for krispie cakes, there really is no accounting for some people's tastes.  Another reason why my work colleagues often get cake - they're so complimentary.

Another good bake - but then it's from Dame Mary Berry so why wouldn't it be??

Updated - 13th Feb 2012 - Just a side note on the xylitol thing.  Apparently (I now have proof of this) it can cause a bit of belly-aching if consumed in large-ish quantities.  This only happens in a small percentage of people and apparently disappears over time after the body becomes used to it.  The husband was absolutely fine on that score so it's obviously just me.

It's also not good for dogs and can cause hypoglycemia in them so make sure you don't leave your cake where your four-legged friends can partake of a slice or several.

Apple and Rhubarb Pie

Staying with the Mothership this weekend, I figured it was the ideal opportunity for a masterclass in how to make pastry.  Many moons ago - before I was born - she was a pastry chef at the biggest hotel in Southampton so I thought I couldn't go wrong.

The finished pie (it leaked a bit)

I normally buy ready made pastry because it's easier and quicker and always tastes good.  Despite this, I still have shrinkage problems when I'm making mice pies and other small pies.  So I decided it was time to go back to basics and learn how to make my own.



And then she handed me her copy of 'Practical Cookery' by Ceserani and Kinton (1967 edition) and left me to get on with it!  Thanks mum.  I duly chose method two which she'd highlighted as the best option when she was a student in another lifetime.

It's a real chef's book because it's well thumbed, covered in prehistoric food splashes and annotated as she learned her craft and improved the basic recipes with her own twists.  In contrast, like me, she has a pile of pristine, glossy, celebrity chef scribed books that have barely had the spines cracked and have never even been near the kitchen - just salivated over with thoughts of a grand dinner party that never happens.

And yet, despite using a real chef's book, rather than a celebrity chef's book, I still had trouble.

First I made the mistake of asking why people say you should mix pastry with a round ended knife.  If there's one mantra I remember my mother chanting to me as a child (aside from 'don't get pregnant before you're married) was 'fingers were made before forks'.  This obviously applies to knives because she insisted that I use my hands like a real chef.  Even my comment that I remember always watching my beloved grandma using a knife to make her pastry as she lovingly crafted an apple pie (whilst I stole bits of apple when her back was turned) fell on deaf ears.  So if someone can tell me why I should use a knife, please email or tweet me.

Pastry made to a sixties recipes - looks like it was made then too!

The pastry didn't come together very well.  After a heated discussion, I was offered a second egg.  And yet the pastry still cracked every time I tried to roll it.  Apparently this is because sweet shortcrust pastry is similar to shortbread and more biscuit-like than regular shortcrust.  I'd really like the proper scientific explanation such as how it's something to do with the temperature of the butter or the gluten in the flour but Heston wasn't around when my mum was in chef school so the best answer I got was 'Because...'

Anyhow, the finished result wasn't all that bad.  The base pastry was a bit too thick as I struggled to roll that layer out without it breaking - but it cooked well and meant that the juice from the fruit didn't seep through.  No soggy bottom.  Result!

Ready for baking

The filling was from my mum's garden - half windfalls and half late rhubarb with a scatter of sugar and a water sugar glaze on the top.

The only thing I'd've changed was to use a bit more fruit but we were at the mercy of the garden supplies. Other than that, not bad for a first attempt.  Now to try a slightly different pastry recipe for my mince pies.

I now need to try and liberate the book and its brother - 'Patisserie' by L. I. Hanneman from her bookshelves - both are fantastic books with all the basic recipes that you then add your own twist to.  I could learn so much from these books - such a shame they're not still in print - everyone should own a copy.

Pate a Sucre (Sweet Pastry) Recipe

• 500g flour
• 150g chilled butter or margarine
• 60g caster sugar
• 1 egg (I used two in the end)
• pinch of salt

1. Rub the butter and flour together to make fine breadcrumbs.
2. Make a well in the centre, pour in the sugar and egg and combine until the sugar dissolves.  Gradually incorporate the flour and butter mixture.
3. Keep mixing until a smooth paste is achieved.
4. Leave to rest for 20 minutes before using.

Apple and Mango Chutney

Sunday night is curry night in the Crowdey household without fail.  Tonight, for pretty much the first time in years, it's not curry night as the husband has the lurgy.

Oops, I burnt the spoon! (but not the chutney)

So, my plan to try out the apple and mango chutney I made out of the nearly rotten mangoes Ocado furnished me with on Friday night has gone awry.

In some ways I'm glad we're not having curry tonight, having just read that Loyd Grossman Korma Sauce has been linked to two botulism cases in Scotland.  We have his Bhuna sauce, but still...

I really must get out the curry recipe book I bought years ago when I first thought about getting all domesticated and find a decent Bhuna recipe in there.  The trouble is I seem to remember it taking three-odd hours to cook and, whilst I'm sure it's worth it, when do I get three hours to myself these days to lovingly cook something.  Nope, don't answer that.

Finished jar needing a label

The recipe is another BBC Good Food one because I wanted something to use up the overripe mangoes quickly - it wasn't a pre-planned exercise, I just had all the ingredients for this particular recipe to hand.

When it's cooking, it smells and tastes very vinegary, but once it's reduced down, it has a lovely sweet and spicy flavour.  I did add a tablespoon of muscavado sugar as it was a little too sweet for me and the molasses flavour of the muscavado helped take the edge off of it.

Looking forward to trying it when it's had chance to 'mature' and may be making more for Christmas hampers although it's a pretty pricey make unless Ocado send you crap mangoes and give you a refund on them :o)

The recipe can be found here.  It's pretty easy to make less (or more) - I just made one mango's worth which made a 1lb jar.