I have some apples that are just starting to get wrinkly. And a desire to eat more fruit for breakfasts. But I can't eat these guys fast enough. So I'm in the process of stewing them, with the juice of 4 lemons, a pinch of allspice, a cinnamon stick (and a pinch of ground, too), a few spoons of honey and about 2 tablespoons of brown sugar. There was about 8 apples, and I've just diced them.
The plan is to stick it in a container in the fridge, and eat it with yoghurt and museli. And it should last a good 2 weeks longer than the apples would have.
I need to remember to do this with my fruit more often.
Tuesday, January 12, 2010
Sunday, January 10, 2010
Sweet Tomato Chutney
What to do when you have heaps of toms to eat.
8 garlic cloves, roughly chopped
5 inch piece of ginger, roughly chopped
2x400g tins chopped tomatoes, or 800g peeled fresh
300 clear vinegar
350gm jaggery or brown sugar
2 tablespoons sultanas
2 teasp salt
3/4 teasp cayenne pepper
chili powder (optional)
Combine garlic, ginger and half the toms in a blender and blend till smooth.
Put the rest of the tomatoes, vinegar, sugar, sultanas and salt in a large, heavy-based saucepan. Bring to the boil and and add the garlic and ginger mixture. Reduce heat and simmer gently for 90-120 minutes, stirring occasionally, until the mixture is thick enough to tall off a spoon in sheets. Make sure the mixture doesn't catch / burn.
Add the cayenne. For a hotter chutney, add the chili. Leave to cool, then pour into steralized jars. Store in a cool place, or in the fridge.
Makes 2 cups.
I find that the cayenne is enough to give this quite a nice warmness, without being evil. I always add a little more garlic, of course. And I was mad enough to take the skins off the cherry tomatoes before I made it, and I think it was worth it.
From The Food Of The World
8 garlic cloves, roughly chopped
5 inch piece of ginger, roughly chopped
2x400g tins chopped tomatoes, or 800g peeled fresh
300 clear vinegar
350gm jaggery or brown sugar
2 tablespoons sultanas
2 teasp salt
3/4 teasp cayenne pepper
chili powder (optional)
Combine garlic, ginger and half the toms in a blender and blend till smooth.
Put the rest of the tomatoes, vinegar, sugar, sultanas and salt in a large, heavy-based saucepan. Bring to the boil and and add the garlic and ginger mixture. Reduce heat and simmer gently for 90-120 minutes, stirring occasionally, until the mixture is thick enough to tall off a spoon in sheets. Make sure the mixture doesn't catch / burn.
Add the cayenne. For a hotter chutney, add the chili. Leave to cool, then pour into steralized jars. Store in a cool place, or in the fridge.
Makes 2 cups.
I find that the cayenne is enough to give this quite a nice warmness, without being evil. I always add a little more garlic, of course. And I was mad enough to take the skins off the cherry tomatoes before I made it, and I think it was worth it.
From The Food Of The World
Wednesday, December 23, 2009
Initial test post!
Well, I might as well fill it with stuff I'm doing today.
I'm going to a BBQ tonight, and thought I'd take a chicken. I'm roasting some capsicums now, to go into a variation on this portuguese recipe. I've used it in the past with great success, though adding some sun dried tomatoes helps to give it some oomph, and I'm going to go a little steady on the liquids as I'd like it to be dryer. I still need to butterfly the chook, and mix all the ingredients. I'll let you know how it goes!
I'm going to a BBQ tonight, and thought I'd take a chicken. I'm roasting some capsicums now, to go into a variation on this portuguese recipe. I've used it in the past with great success, though adding some sun dried tomatoes helps to give it some oomph, and I'm going to go a little steady on the liquids as I'd like it to be dryer. I still need to butterfly the chook, and mix all the ingredients. I'll let you know how it goes!
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