On Saturday I also made a batch of this lovely sweet, sticky and mildly spiced relish. I cannot claim this recipe as my own, although it has been adapted very slightly from the original recipe, but only because I didn't have any coriander seeds or fresh ginger in the house!
Spicy Carrot and Almond Relish
makes 1 1/2 lbs
1 tspn Garam Masala powder
1 1/4lb carrots, grated
1 tspn ground ginger
7 oz caster sugar
finely grated rind and juice of 1 lemon
4 fl oz white wine vinegar
5 tbspn water
2 tbspn runny honey
1 1/2 tspn salt
2 oz flaked almonds
1. Put the spices, sugar, lemon rind and grated carrots in a bowl and mix to combine.
2. Put the lemon juice, vinegar, water, honey and salt in a jug. Stir until the salt has dissolved. Pour over the carrot mixture. Mix well, cover, and leave in the fridge for 4 hours.
3. Put the carrot mixture in a large pan. Slowly bring this to the boil, then reduce the heat and simmer for 15 mins until the carrots are tender.
4. Increase the heat and boil for 15 mins, or until most of the liquid has evaporated and the mixture is thick. Stir frequently to prevent it from sticking.
5. Put the almonds in a frying pan and toast over a low heat until golden. Gently stir the almonds into the relish.
6. Spoon the relish into warmed sterilized jars. Cover and seal.
7. Leave for at least a month before using. Once opened store in the fridge.
Monday 26 October 2009
Beetroot and Apple Chutney
On Saturday, the man-who-is-not-my-husband came in from the garden with a large basket of beetroot that was the last of what we had growing in the kitchen garden. As it is not really the time for many salads, it was time to do something else with them!
I still had a bag full of apples in the larder, so I just had to make a batch of chutney!
This is my recipe.
Beetroot and Apple Chutney
makes 7lbs
2 lbs uncooked beetroot
1 lb eating apples
1 lb cooking apples
1 lb onions, finely chopped
2 pints distilled malt vinegar
1 lb granulated sugar
2 cloves chopped garlic
2 tspn ground allspice
1 teaspoon ground ginger
2 teaspoons salt.
1. Peel the beetroot, then chop into 1/2 inch (or even slightly smaller) cubes
2. Peel, core and cube the apples into the same size cubes as the beetroot.
3. Finely chop the onions and the garlic.
3. Put the vinegar and sugar into a preserving pan and gently heat until the sugar has dissolved.
4. Add the beetroot, apples, onions, garlic, spices and salt to the pan. Bring to the boil, reduce the heat and simmer until the beetroot is cooked.
5. Increase the heat and rapidly boil for approx 10 mins, or until the chutney is thick and no liquid remains. Stir frequently as the apples have a tendency to stick to the bottom of the pan, but be careful when you do this as it bubbles fiercely when stirred!
6. Spoon the hot chutney into warm, sterilized jars (a jam funnel makes this easier) cover and seal the jars with lids.
7. Label the jars when cold. Then store in a cool, dark place for at least 2 weeks before eating. Once opened keep in the fridge.
Great with a strong cheese, or with a salad.
Happy eating!
I still had a bag full of apples in the larder, so I just had to make a batch of chutney!
This is my recipe.
Beetroot and Apple Chutney
makes 7lbs
2 lbs uncooked beetroot
1 lb eating apples
1 lb cooking apples
1 lb onions, finely chopped
2 pints distilled malt vinegar
1 lb granulated sugar
2 cloves chopped garlic
2 tspn ground allspice
1 teaspoon ground ginger
2 teaspoons salt.
1. Peel the beetroot, then chop into 1/2 inch (or even slightly smaller) cubes
2. Peel, core and cube the apples into the same size cubes as the beetroot.
3. Finely chop the onions and the garlic.
3. Put the vinegar and sugar into a preserving pan and gently heat until the sugar has dissolved.
4. Add the beetroot, apples, onions, garlic, spices and salt to the pan. Bring to the boil, reduce the heat and simmer until the beetroot is cooked.
5. Increase the heat and rapidly boil for approx 10 mins, or until the chutney is thick and no liquid remains. Stir frequently as the apples have a tendency to stick to the bottom of the pan, but be careful when you do this as it bubbles fiercely when stirred!
6. Spoon the hot chutney into warm, sterilized jars (a jam funnel makes this easier) cover and seal the jars with lids.
7. Label the jars when cold. Then store in a cool, dark place for at least 2 weeks before eating. Once opened keep in the fridge.
Great with a strong cheese, or with a salad.
Happy eating!
Apple Cinnamon Muffins
I had friends coming around for coffee yesterday morning, and I still had a surplus of apples, so there was only one thing I could make that would fit the bill, and that was nice warn Apple Cinnamon Muffins! Here is my recipe. The basic muffin recipe is a Delia Smith recipe, my contribution was to add the flavouring.
Apple Cinnamon Muffins
makes 12
10oz plain flour
1 level tbspn baking powder
1/2 tspn salt
2 large eggs
3oz caster sugar
8 fl oz milk
4oz butter
1/2 tspn ground cinnamon
2 Bramley apples
12 tspn demerara sugar
1. Turn on oven to 200*c, (400*f, gas mark 6)
2. Melt the butter in a pan and leave to cool slightly.
3. Take a large bowl. Sift in the flour, baking powder, salt and ground cinnamon.
In a separate bowl mix together the eggs, caster sugar, milk and melted butter.
4. Peel, core and chop the apple into small 1/2 inch chunks.
5. Pour the wet ingredients into the dry, then add the chopped apples. Quickly combine all the ingredients together using a fork.
6. Spoon into the muffin tins (I prefer to line the tins with muffin cases)
7. Sprinkle each muffin with a teaspoon of demerara sugar.
8. Bake in the oven for 20 - 25 mins until well risen.
9. Cool slightly on a wire rack.
These muffins are best served warm, but are good cold too. They freeze well.
Enjoy!
Apple Cinnamon Muffins
makes 12
10oz plain flour
1 level tbspn baking powder
1/2 tspn salt
2 large eggs
3oz caster sugar
8 fl oz milk
4oz butter
1/2 tspn ground cinnamon
2 Bramley apples
12 tspn demerara sugar
1. Turn on oven to 200*c, (400*f, gas mark 6)
2. Melt the butter in a pan and leave to cool slightly.
3. Take a large bowl. Sift in the flour, baking powder, salt and ground cinnamon.
In a separate bowl mix together the eggs, caster sugar, milk and melted butter.
4. Peel, core and chop the apple into small 1/2 inch chunks.
5. Pour the wet ingredients into the dry, then add the chopped apples. Quickly combine all the ingredients together using a fork.
6. Spoon into the muffin tins (I prefer to line the tins with muffin cases)
7. Sprinkle each muffin with a teaspoon of demerara sugar.
8. Bake in the oven for 20 - 25 mins until well risen.
9. Cool slightly on a wire rack.
These muffins are best served warm, but are good cold too. They freeze well.
Enjoy!
Monday 19 October 2009
Bobotie (South African Curry)
Well, as it's another cold, grey day, I fancied something that would remind me a bit of sunshine, so I have decided to cook a Bobotie for my meal tonight. As this dish is South African in origin, I thought this would fit the bill nicely.
I had this for the first time only recently. Our local branch of the W.I. put on a charity lunch in the Village Hall once a year. This is one of the dishes we put on. This year we supported "Help For Heroes" and raised over £1,000 from just 60 people.
This recipe is not one of mine, it comes courtesy of my friend Alexis.
BOBOTIE
(South African Curry)
2 lbs raw beef mince, or Quorn mince
2 medium sized onions
3 tablespoons ground almonds or 8 whole almonds finely chopped
1 thick slice of brown or wholemeal bread
½ pint whole milk
Sunflower oil
2 tablespoons medium or madras curry powder (according to taste)
½ teaspoon salt
1 dessertspoon sugar
1 tablespoon fresh lemon juice
2 large eggs
Chop the onions and gently fry in the oil until soft, add the curry powder, salt, the sugar, the almonds, lemon juice, and continue to cook gently through for another 5-10 min keeping the ingredients well mixed and moist, and then remove the mix to a separate bowl. Add a little more oil to the pan, turn up the heat and brown the mince and cook through, adding a little water to keep it moist.
Meanwhile soak the bread in the milk, drain away (and keep) the unabsorbed milk and then beat the lumps out of the bread with a fork. Add the cooked mince to the onion mix and thoroughly combine with the soaked bread and add a beaten egg to bind the whole together and pour into a well buttered pie-dish or shallow casserole dish.
Beat the remaining egg and the left over milk (at least a ¼ pint) add a little salt and pepper and pour over the top of the meat mixture. Bake at gas mark 4 (med oven) until the egg custard has set (30mins average)
To Serve:
This dish is accompanied by cooked rice, and all, or a selection of, the following:
finely chopped tomatoes, chopped sweet peppers, chopped cucumber (plain and/ or with yoghurt and chopped mint), small chunks of sweet oranges, sliced bananas, desiccated unsweetened c
coconut, sultanas, and assorted chutneys. A leaf salad may also be served.
(C) Alexis Swain 2008
P.S. If you are want to know more about the "Help for Heroes" charity, here is the link:
http://www.helpforheroes.org.uk/
I had this for the first time only recently. Our local branch of the W.I. put on a charity lunch in the Village Hall once a year. This is one of the dishes we put on. This year we supported "Help For Heroes" and raised over £1,000 from just 60 people.
This recipe is not one of mine, it comes courtesy of my friend Alexis.
BOBOTIE
(South African Curry)
2 lbs raw beef mince, or Quorn mince
2 medium sized onions
3 tablespoons ground almonds or 8 whole almonds finely chopped
1 thick slice of brown or wholemeal bread
½ pint whole milk
Sunflower oil
2 tablespoons medium or madras curry powder (according to taste)
½ teaspoon salt
1 dessertspoon sugar
1 tablespoon fresh lemon juice
2 large eggs
Chop the onions and gently fry in the oil until soft, add the curry powder, salt, the sugar, the almonds, lemon juice, and continue to cook gently through for another 5-10 min keeping the ingredients well mixed and moist, and then remove the mix to a separate bowl. Add a little more oil to the pan, turn up the heat and brown the mince and cook through, adding a little water to keep it moist.
Meanwhile soak the bread in the milk, drain away (and keep) the unabsorbed milk and then beat the lumps out of the bread with a fork. Add the cooked mince to the onion mix and thoroughly combine with the soaked bread and add a beaten egg to bind the whole together and pour into a well buttered pie-dish or shallow casserole dish.
Beat the remaining egg and the left over milk (at least a ¼ pint) add a little salt and pepper and pour over the top of the meat mixture. Bake at gas mark 4 (med oven) until the egg custard has set (30mins average)
To Serve:
This dish is accompanied by cooked rice, and all, or a selection of, the following:
finely chopped tomatoes, chopped sweet peppers, chopped cucumber (plain and/ or with yoghurt and chopped mint), small chunks of sweet oranges, sliced bananas, desiccated unsweetened c
coconut, sultanas, and assorted chutneys. A leaf salad may also be served.
(C) Alexis Swain 2008
P.S. If you are want to know more about the "Help for Heroes" charity, here is the link:
http://www.helpforheroes.org.uk/
Sunday 18 October 2009
Devonshire Apple Cake
It's a cold grey day here. Fancy something warming for tea. I still have about 5lb of apples left, so there is only one thing I can cook that fits the bill, and that is my Apple Cake!
The original recipe came from my mother, but I have played around with it, and, in my opinion, improved on the recipe!! (sorry Mum)
Devonshire Apple Cake
8oz S.R. Flour
4oz caster sugar
4oz butter
1 tspn ground cinnamon
pinch of salt
1oz sultanas
2 large bramley apples
¼ pt milk
1 tbspn demerara sugar
1.Heat the oven to gas mark 4, (350*F or 180*C)
2.Peel, core and chop the apples.
3.Rub the flour and butter together to form breadcrumbs, then mix in the sugar, salt and cinnamon.
4.Add the sultanas and the peeled, cored and chopped apples to the dry mixture.
5.Add the milk, a little at a time, until a soft dropping consistancy is achieved.
6.Put the cake mixture into a greased tin, then sprinkle the demerara sugar on the top.
7.Bake until springy and coming away from the side of the tin (about 1 – 1 ¼ hours)
8.Leave to cool for at least 15 mins in the tin. Serve warm with some clotted cream.
Freezes well.
© Juliana Meilton 1986
The original recipe came from my mother, but I have played around with it, and, in my opinion, improved on the recipe!! (sorry Mum)
Devonshire Apple Cake
8oz S.R. Flour
4oz caster sugar
4oz butter
1 tspn ground cinnamon
pinch of salt
1oz sultanas
2 large bramley apples
¼ pt milk
1 tbspn demerara sugar
1.Heat the oven to gas mark 4, (350*F or 180*C)
2.Peel, core and chop the apples.
3.Rub the flour and butter together to form breadcrumbs, then mix in the sugar, salt and cinnamon.
4.Add the sultanas and the peeled, cored and chopped apples to the dry mixture.
5.Add the milk, a little at a time, until a soft dropping consistancy is achieved.
6.Put the cake mixture into a greased tin, then sprinkle the demerara sugar on the top.
7.Bake until springy and coming away from the side of the tin (about 1 – 1 ¼ hours)
8.Leave to cool for at least 15 mins in the tin. Serve warm with some clotted cream.
Freezes well.
© Juliana Meilton 1986
Saturday 17 October 2009
Sultana Fairy Cakes
Tragedy, Cyril (the man who is not my husband) went to the cake tin at lunch time to find that there was on one cup cake left, so he promptly eat it, leaving me with nothing to have after my cheese on toast. I needed to make something quick, so Sultana Fairy Cakes it had to be!
Here is my recipe. Makes 24 fairy cakes.
Sultana Fairy Cakes.
6 oz butter
6 oz caster sugar
3 eggs
drop of vanilla extract
6 oz self raising flour
3 oz sultanas
24 paper bun cases
1. Pre heat oven to 180*C
2. Cream the sugar and butter together until pale and fluffy.
3. Break the eggs into a jug, add the vanilla extract, and whip together with a fork.
4. Pour a small quantity of the eggs into the cake mix, and beat the eggs in. Repeat until all of the eggs have been used up. I add a little flour into the cake mix with the eggs towards the last few pourings of the eggs as this stops the mix from curdling. If the mix curdles, it is not the end of the world, the buns will still taste OK, maybe just a little grainy.
5. Sift the flour in 2 lots into the bowl. Gently fold in the flour using a metal spoon.
6 Add the sultanas and gently fold this in.
7 Using a desert spoon, spoon the cake mix into the bun cases.
8. Cook for 20 mins (18 if using a fan oven)
9. Cool on a wire rack, and then store in an airtight tin. These keep well for about a week. The buns can also be frozen.
Here is my recipe. Makes 24 fairy cakes.
Sultana Fairy Cakes.
6 oz butter
6 oz caster sugar
3 eggs
drop of vanilla extract
6 oz self raising flour
3 oz sultanas
24 paper bun cases
1. Pre heat oven to 180*C
2. Cream the sugar and butter together until pale and fluffy.
3. Break the eggs into a jug, add the vanilla extract, and whip together with a fork.
4. Pour a small quantity of the eggs into the cake mix, and beat the eggs in. Repeat until all of the eggs have been used up. I add a little flour into the cake mix with the eggs towards the last few pourings of the eggs as this stops the mix from curdling. If the mix curdles, it is not the end of the world, the buns will still taste OK, maybe just a little grainy.
5. Sift the flour in 2 lots into the bowl. Gently fold in the flour using a metal spoon.
6 Add the sultanas and gently fold this in.
7 Using a desert spoon, spoon the cake mix into the bun cases.
8. Cook for 20 mins (18 if using a fan oven)
9. Cool on a wire rack, and then store in an airtight tin. These keep well for about a week. The buns can also be frozen.
Pomegranate and Apple Jelly
Recently I was given a huge bag full of apples. So far I have made 2x apple pies, 1x apple crumble, 1x double recipe of Devonshire apple cake, 8lbs of apple chutney and I still found myself with another 7lbs of apples.
I was looking through by recipe books for inspiration when I came accross a recipe for Pomegranate and Pear jelly. As I did not have any pears left (turned into 7lbs of Pear and Pecan chutney) I thought I could adapt the recipe to accomodate some of the apples. So the following is what I came up with.
Pomegranate and Apple Jelly
3 lbs cooking apples
1 lemon
1 litre carton of Pomegranate juice
1 tspn ground cinnamon
1/2 tspn ground ginger
approx 3 lbs preserving sugar
1. Wash the apples and cut into 1/2inch chunks. Add to a preserving pan.
2. Cut the lemon in half, squeeze the juice into the pan of apples, then add the lemon halves to the pan. Sprinkle the spices onto the apples.
3. Pour over the pomegranate juice. Cover the pan (I used foil) and bring the apples to the boil. Reduce heat slightly and let simmer for about 25 mins.
4. Remove from the heat. Carefully add the apple mixture, along with the juices to a sterilised jelly bag. Let this slowly drip into a bowl for at least 4 hours to allow all of the juice to be released.
5. Discard the pulp. Measure the juice and add to a large saucepan. For every pint of liquid, add 1 lb of sugar.
6. Slowly bring to the boil. Once the sugar has disolved bring to a rolling boil. You can now either use a sugar thermometer and let it get to jam temperature, or you can spoon onto a cold saucer and push with your finger to see if it is set. This should take about 7 - 8 mins to reach the set stage.
7. Carefully pour into sterilised jars (I used 8oz jars) and let cool. When jelly has cooled and set, lable the jars and store in a cool place away from direct sunlight.
8. Once opened, keep refrigerated and use within 3 months.
9 This jelly keeps unopened for about 2 years.
This is lovely served with Pork, Chicken, Turkey, a strong cheddar cheese of a sharp goats cheese.
I was looking through by recipe books for inspiration when I came accross a recipe for Pomegranate and Pear jelly. As I did not have any pears left (turned into 7lbs of Pear and Pecan chutney) I thought I could adapt the recipe to accomodate some of the apples. So the following is what I came up with.
Pomegranate and Apple Jelly
3 lbs cooking apples
1 lemon
1 litre carton of Pomegranate juice
1 tspn ground cinnamon
1/2 tspn ground ginger
approx 3 lbs preserving sugar
1. Wash the apples and cut into 1/2inch chunks. Add to a preserving pan.
2. Cut the lemon in half, squeeze the juice into the pan of apples, then add the lemon halves to the pan. Sprinkle the spices onto the apples.
3. Pour over the pomegranate juice. Cover the pan (I used foil) and bring the apples to the boil. Reduce heat slightly and let simmer for about 25 mins.
4. Remove from the heat. Carefully add the apple mixture, along with the juices to a sterilised jelly bag. Let this slowly drip into a bowl for at least 4 hours to allow all of the juice to be released.
5. Discard the pulp. Measure the juice and add to a large saucepan. For every pint of liquid, add 1 lb of sugar.
6. Slowly bring to the boil. Once the sugar has disolved bring to a rolling boil. You can now either use a sugar thermometer and let it get to jam temperature, or you can spoon onto a cold saucer and push with your finger to see if it is set. This should take about 7 - 8 mins to reach the set stage.
7. Carefully pour into sterilised jars (I used 8oz jars) and let cool. When jelly has cooled and set, lable the jars and store in a cool place away from direct sunlight.
8. Once opened, keep refrigerated and use within 3 months.
9 This jelly keeps unopened for about 2 years.
This is lovely served with Pork, Chicken, Turkey, a strong cheddar cheese of a sharp goats cheese.
Subscribe to:
Posts (Atom)
