We start the morning with strong coffee. After which we dash out the door most of the time. Without breakfast. But if we have a day off, we fill the table. Or the floor, or the bed.

Since we are off, we prepare something we have been looking forward to for a week.

Or we allow ourselves to be seduced by our Parisian baker’s window, when we are out walking the dog.

Or we bake delicious bread the previous evening.

Breakfast starts with homemade jam, which is made in a flash. You really don’t have to make a gazillion jars: some three jars are enough. I will rush you through it in eight steps. I made a number of jars last summer with George with fruit from his garden.

Pick the fruit yourself (whatever is growing at the time) or pick up leftover fruit at the market, at the end of the day. If you are unable to get fresh fruit, frozen fruit also works well.

>>>>Always use your leftover fruit for jam, as you will want to eat your gorgeous fresh fruit.

Collect a maximum of 6-7 lb of fruit each time.

Wash carefully under cold running water.

Remove any twigs, leaves, and stalks.

Weigh and add approximately the same quantity of jelling sugar (or use granulated sugar and pectin—add pectin according to instructions on the package). Cut larger fruit into smaller chunks or crush small fruit coarsely. This releases the all-important pectin, which is what ensures that the jam sets more easily. You can also add it separately: pectin is primarily found in apples and lemon.

Bring the jam to a boil. About 15-30 minutes of cooking (depending on the type of fruit) is often enough. If you cook it for too long, you will make the jam more liquid.

Do the Refrigerator Test

Place a teaspoon of jam briefly in the refrigerator and check whether it has set sufficiently after 5 minutes. You can also puree the jam, but keeping it a little chunky is also an option, whatever takes your fancy.

Plan ahead for enough clean jars. Boil them for 10 minutes in a large pan. Never dry the jars, but drain them on a clean towel. It is important that no invisible molds are left behind in the jars, which would then lead to mold in the jam. Also make sure that the lids are still intact, if you have used the lids previously.

Fill the jars to the rim using a large spoon: (I often use a jug).

Warning! The jam will be very hot, so use gloves to be on the safe side.

Screw on the lids and turn the jars upside down, allowing the hot air in the jars to create a vacuum and the jam to have a shelf life of at least one year!

And then, of course, all those sticky utensils have to be washed immediately . . .

George

2 lb gooseberries (green or red)

juice and zest of 2 large oranges

4½ cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

4 clean jam jars

Wash the gooseberries, remove stems and crowns and heat, just covered with water, until soft. Add orange zest and juice and return to a boil. Add all of the sugar. Stir using a wooden spoon (a metal spoon will get too hot!) until the sugar is dissolved. Test whether the jam is setting properly: Allow a drop of jam to fall on a saucer and place in the refrigerator for 1 minute. If it has thickened nicely, the jam is ready. Quickly fill the jars and apply the lids. Tighten the lids securely and turn the jars upside down, in order for the vacuum to be created. The jam will have a shelf life of one year. After opening, store in a cool place.

Now that you have been through the basics of making jam, you will probably want to actually make some. I will start with a simple red fruit jam and will then provide some recipes for jams you will not typically see in the stores, otherwise you might as well buy them, of course.

For approx. 8 × 1 cup jars

10 cups raspberries or other red fruit

4½ cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

juice of ½ lemon

Add all ingredients to a large thick-bottomed pot. Stir well and slowly bring to a boil. Using a wooden spoon (a metal one gets too hot), crush a portion of the fruit against the side of the pot, in order to release the pectin. This is necessary for the jam to set. Allow to simmer for approx. 15 minutes. Scoop a spoonful of jam onto a saucer and briefly place in the refrigerator to test whether it sets. If not, continue to cook briefly. Using a slotted spoon, scoop the foam from the jam in the pan.

In the meantime, boil the jam jars and lids in another pot for 10 minutes. Remove them from the water using tongs and drain on a clean towel. Scoop the jam into the jars, allow to set briefly then stir the mixture in each jar using a clean spoon, in order to spread the fruit. Tighten the lids and store the jars upside-down to cool.

For approx. 10 × 1 cup jars

10 cups blackberries

5 cups raspberries

⅔ cup grapefruit or orange juice

⅔ cup lime or lemon juice

7 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

1 bunch basil

Allow the mixture, except for the basil, to cook for approx. 20 minutes. Briefly puree the jam using a hand blender and check whether it has thickened sufficiently (refrigerator test). Remove the jam from the heat, add the basil leaves and puree the jam again. Fill the clean jars.

For approx. 12 × 1 cup jars

6 ½ lb peeled cubed pears

9 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

2 handfuls of star anise

5 cups mixed raisins

Cook all ingredients for at least 1 hour on low heat until the jam is reduced and turns an attractive brown. Remove the star anise. Very briefly puree the jam using a hand blender but don’t make it too smooth!

For approx. 8 × 1 cup jars

2½ lb apricots

4½ cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

¾ cup blanched almond halves

few drops of almond extract, as needed

Halve the apricots, remove the stones and if necessary cut the halves into smaller chunks. Fold in the sugar and simmer for approx. 30 minutes. Do the refrigerator test to check whether the jam is thick enough. Coarsely chop the almonds and add them to the jam with the almond extract. Pour into clean jars and tighten the lids. Turn upside down to cool.

This is actually not a jam but a jelly. After having made it once, you will be sold. Serve with a cheeseboard, for example. We also eat the confit on toast with aged cheese.

The type of wine you choose matters: This recipe calls for white wine, but red wine is also fine. Adjust your spices and use those that are warmer and fuller in flavor: Cloves, mandarin peel, and star anise, for example.

You can also vary the types of wine: A sauvignon blanc will result in a different jelly from a muscat.

For approx. 4 × 1 cup jars

2 vanilla beans

1½ bottles white wine

4½ cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

6 cardamom pods

juice of 1 lemon

zest of ½ lemon

zest of ½ orange

Cut open the vanilla beans, scrape out the seeds and combine with all other ingredients in a large pot (seeds and pods). Bring to a boil and allow to simmer for approx. 30 minutes. Check if the jelly sets properly by pouring a teaspoon on a saucer and briefly placing it in the refrigerator. If it is nice and stiff, it can be poured into clean jars. First remove the cardamom pods and vanilla beans. Tighten the lids on the jars and turn the jars upside down, allowing them to cool.

For approx. 8 × 1 cup jars

5½ lb ripe elderberries

2 cups chopped apples

juice of 1 lemon

6 bay leaves (preferably fresh)

11 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

Stem the berries and wash. Bring the berries to a boil in enough water to cover the bottom of a large pot. Immediately pour into a sieve and push through using a wooden spoon. Discard the peels and seeds. Return the resulting pulp together with the apple chunks, lemon juice, and bay leaves to a boil and add the sugar. Allow the jam to reduce for 30 minutes. Do the refrigerator test and fill clean jars. Tighten the lids and turn upside down to cool.

For approx. 8 × 1 cup jars

2 lb rhubarb, washed and cut in lengths of approx. 1 inch

4½ cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

2½ cups water

some slices of fresh ginger

juice of 1 orange and 1 lemon

4 oz preserved ginger in syrup, in chunks

Bring all of the ingredients, except the preserved ginger, to a boil. Allow to simmer for approx. 15 minutes, stirring occasionally. Add the preserved ginger and cook until clear. Do the refrigerator test, skim the foam from the surface, and pour the jam into clean jars.

For approx. 8 × 1 cup jars

2 lb oranges

1 lemon

8 cups water

9 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

2 tbsp dried lavender flowers

Peel the oranges and lemons. Carefully cut in half and squeeze out the juice. Cut the peel in thin strips. Place the peel, juice, and water in a heavy pot and bring to a boil. Allow to gently simmer for approx. 90 minutes (or longer). Stir in the sugar until dissolved. Add the lavender and allow the mixture to cook for approx. 10 minutes. Do the refrigerator test. Leave the marmalade to stand for 30 minutes, then pour into the clean jars.

Note: These days dried lavender can be easily bought or you can pluck it from your own garden or window box and leave it to dry for a few days.

Baking your own bread seems difficult, but after a minor investigation here at home and on the Internet I came up with a recipe for bread that you don’t even have to work the dough. Oh well, only ten times, which is next to nothing. The result is amazing! The only thing you need is a little bit of patience. > Prepare the dough in the evening and bake the next day. The bread is baked in the heavy heat-resistant pan then placed in the oven. Professional ovens are fitted with steam generators, which is why professionally baked bread has such a great crust. We have achieved the same by making the oven smaller and baking the bread in a heavy pot. The hot, moist air remains and the bread comes out of the oven perfectly. I will explain in a few steps (recipe on this page).

Combine all ingredients . . .

in a bowl, and immediately form . . .

into a ball.

Cover with plastic wrap and set aside for 18 hours.

After some 12 hours this is what it looks like at our house!

Dust the countertop with flour and remove the ball from the bowl.

Punch down the dough exactly 10 times.

Mold into a nice ball or oval shape.

Place the ball on a plate on a large sheet of parchment paper.

Loosely cover with a plastic wrap and leave to stand for 2 more hours.

Sprinkle with a little flour and score the top.

Place a heavy pot in the oven and preheat the oven with the pot to 375°F/Gas 5.

Carefully lift the parchment paper with the dough on it. Place it in the pot. And cover immediately.

Lower the temperature to 340°F/Gas 4 and bake bread for 30 minutes. Remove the lid from the pot and bake for another 20 minutes, approximately.

Congrats! The bread turned out well! That was no trouble at all!

I promised you the recipe on the previous page, so here are the quantities:

2¾ cups all-purpose flour (I used rye here)

¼ tsp yeast

2 tsp salt

1 cup water

approx. ½ cup beer

1 tbsp vinegar

See previous pages for preparation.

By now you have obviously acquired a taste for bread baking . . .

I will therefore provide you with a slew of recipes, allowing for some variety. They do feature recipes that require punching down. They also include recipes for bread without yeast, such as biscuits or flatbread.

3⅓ cups whole-wheat flour

1 cup lukewarm water

dab of butter (2 tbsp)

pinch of salt

1 package yeast (2¼ tsp)

½ cup unsalted hazelnuts

4 tbsp roasted cumin seeds, plus 1 tbsp for garnish

Make the dough from the first five ingredients. Punch down for 10 minutes on a countertop dusted with flour. Allow to rise for 1 hour in a warm place covered with plastic wrap. Punch down the dough again and also fold in the nuts and cumin seeds. Shape the dough into a long ball. Grease a cake pan and place the ball in it.

Allow to rise again for 30 minutes and in the meantime preheat the oven to 350°F/Gas 4. Wet the surface of the dough with some water and sprinkle with the remaining cumin seeds. Using a sharp knife, score the bread and bake for approx. 30 minutes. The bread is baked as soon as it makes a hollow sound when tapped. Allow the bread to cool for 5 minutes on a rack before slicing.

These are brioche-like buns, but much easier to make. You can also turn it into a large flatbread, but I often make pointed balls with it.

For approx. 8 buns

2 packages yeast (5½ tsp)

5 tbsp lukewarm water

3⅓ cups all-purpose flour

pinch of salt

2 sticks butter at room temperature

2 eggs, plus 1 extra

Dissolve the yeast in the warm water and leave to stand for 10 minutes. Add the flour and salt to a large bowl and fold in the butter. Make a well in the flour and pour in the yeast and water. Add 2 eggs and punch down the mixture into a pliable ball. Place in a greased bowl, cover with plastic wrap, and allow to rise for one hour. Punch down again and divide the dough into 8 equal portions. Roll into balls and press the dough on either side between thumb and index finger to create eye-shaped buns. Using a sharp knife, score the top of the dough. Lay on a greased baking sheet and leave to stand for approx. 30 minutes. In the meantime preheat the oven to 400°F/Gas 6. Carefully brush the buns with beaten egg. Bake until done and golden brown, approx. 20 minutes.

3⅓ cups all-purpose flour

1¼ cups lukewarm water

pinch of salt

2 packages yeast (5½ tsp)

1½ cups mixed olives, cut in rounds

small bunch of rosemary, needles removed from twigs and cut in half

olive oil

2 tbsp coarse sea salt (optional)

Thoroughly work in the flour, water, pinch of salt, and yeast in a bowl or food processor, at least 10 minutes, creating a smooth and pliable dough. Fold in half of the olives and chopped rosemary. Allow the dough to rise for 1 hour in a greased bowl covered with plastic wrap. Thoroughly grease a baking pan using plenty of olive oil, punch down the dough again, and roll into a slab that more or less fits into the baking pan. Press the dough into the corners of the pan using your fingers. Do not worry about any unevenness. Cover with olives and rosemary leaves and drizzle generously with olive oil. Press everything in place using your fingers. Lastly, sprinkle some coarse sea salt on the bread and allow to rise for another 30 minutes or so. In the meantime preheat the oven to 350°F/Gas 4. Bake the focaccia until golden brown, approx. 30 minutes.

few strands saffron

1 package yeast (2¼ tsp)

1¼ cups lukewarm water

3⅓ cups all-purpose flour

pinch of salt

dab of butter (2 tbsp)

½ cup roasted and peeled pistachio nuts

Leave the saffron and the yeast to soak in water for 10 minutes. Combine flour, salt, and butter in a large bowl. Create a well in the middle and add the yeast, water, and pistachio nuts. Punch down thoroughly. Dust flour onto the countertop and spread the dough on it. Punch down for another 10 minutes until pliable. Add some water if it is too dry. Add some flour if it is too wet. Place the dough in a greased bowl, cover with plastic wrap, and allow to rise for another hour. Punch down the dough again and place in the greased pan in which you plan on baking the bread. Leave to rise for another 30 minutes. Bake the bread in an oven preheated to 350°F/Gas 4. The bread is ready as soon as it sounds hollow when tapped. Great with a drink served with sausage and olives.

3⅓ cups all-purpose flour

1¼ cups lukewarm water

2 tbsp olive oil

1 package yeast (2¼ tsp)

pinch of salt

2 tbsp homemade! pesto

8 sun-dried tomatoes in oil, finely chopped

2 cloves garlic, crushed

Make the dough from the first five ingredients. Thoroughly punch down for 10 minutes. Allow to rise for 1 hour in a warm place. Punch down the dough again and divide it into three equal parts. Work the pesto through the first part. Work the finely chopped sun-dried tomatoes through the second part. Work the garlic through the last part. Roll all parts into equal sausages and braid them.

Pinch the ends and brush the braid with a little beaten egg. Place the braid on a cookie sheet and allow to rise for at least 30 minutes. In the meantime preheat the oven to 350°F/Gas 4. Bake the braid until done, approx. 35 minutes. The bread must sound hollow when tapped.

I sometimes make bread as follows: Partially replace the water in the recipe with red cherry juice from a can of preserved cherries in syrup.

Also work a handful of cherries and a little thyme through the dough.

The result is not a very sweet bread, but of a pretty pinkish red color and great with fresh fillings such as cottage cheese and scallions.

9 oz can cherries in light syrup and a little water

3⅓ cups all-purpose flour

2 packages yeast (5½ tsp)

pinch of salt

small bunch of thyme, leaves stripped from the twigs

Pour the cherries through a strainer and collect the liquid in a measuring cup. Top up the fruit juice with water to 1 cup.