JOIN OUR COMMUNITY OF HOMECOOKS

Gif showing different vegetables in bright colours. Copy is saying 'Introducing bundles'.

Hi JUX Family,

The sun's been relentless across the UK and western Europe this week, which is good news for most things and slightly less good news for some of the cooking essentials we tend to keep out.

A lot of you have asked, so we've pulled together our top tips for keeping your pots at their best through the warmer months.

Why do some products soften?

Freeze-dried products are highly "hygroscopic", meaning they absorb moisture from the surrounding air very quickly. This techy term basically means: once a product picks up moisture, it can gradually loose its crispness, softens and can clump together. Softening or clumping after opening is perfectly normal and your JUX is fine to eat - it is normally a simple natural response of freeze-dried food to environmental humidity. It's a natural process, as we make natural products!

Certain products, including onions and peppers, are naturally more sensitive to moisture due to their composition, so their texture can change somewhat faster than other freeze-dried foods, like hardy herbs. Either way - you still get the same delicious outcome.

How to protect from moisture after opening your JUX?

Our Top Tips:

Check you've closed the pot tightly with the lid immediately after each use
Storing it in a dry and dark place, away from steam or other sources of moisture
Using only completely dry utensils when taking product from the pot
Avoiding leaving the pot open for extended periods

As always, we LOVE top hear from our JUX family - so please do send through any feedback or questions if you have any.

Don't forget to check out this week's recipe down below ⬇️

Happy Cooking,

The JUX Team 💚

SHOP NOW

CHECK OUT OUR RECIPE INSPO

MEXICAN CORN AND CHEDDAR QUICHE (Serves 3-4)

INGREDIENTS:

Shortcrust pastry

Flour, for dusting

4 large eggs

150ml whole milk

150ml double cream

Sea salt and black pepper

150g sweetcorn, drained

100g extra mature cheddar, coarsely grated

2 tsp chipotle paste

2 tbsp JUX Red Pepper

1 tbsp JUX Red Onion

1 tbsp JUX Coriander

1 tsp JUX Oregano

1 tsp JUX Garlic

Half lime, zested

Hot honey, optional to finish

On a floured work surface, roll out the chilled dough to a thin circle, wide enough to cover a 28cm pie dish with some overlap on the sides.
Place the dough into your pie dish. Press and tuck it in until smooth. Refrigerate for 30 minutes. Preheat your oven to 190°C (fan).
Line the chilled pie crust with baking paper. Fill with baking beans. Bake for 15 minutes until the crust starts to brown. Remove from the oven and remove the baking paper and baking beans. Trim the crust overhang with a sharp knife.
Use a fork to prick holes in the base of the crust. Bake for a further 7 minutes until the bottom crust starts to brown. Remove from the oven. Reduce your oven temperature to 175°C (fan).
In a large mixing bowl, beat the eggs, milk, cream, salt and pepper for 2 minutes until completely combined. Whisk in the corn, cheddar cheese, chipotle, JUX Red Pepper, JUX Red Onion, JUX Coriander, JUX Oregano and JUX Garlic.
Carefully pour the filling into the crust until 90% filled. Bake the quiche for approximately 25 minutes until the centre is just set.
Remove from the oven and top with extra JUX Red Pepper, JUX Coriander and lime zest.
Cool in the tin for 15 minutes. Slice and serve with a drizzle of hot honey.