Green Tomato and Greengage Chutney / Sweet Tomato Chutney


2.5 kgs Green or Red Tomatoes
.5 kgs Onions
4 tsp Salt
1 ltr Vinegar (your choice Malt, Cider etc)
.5 kgs Soft brown sugar (150 g if using red tomatoes)
250 g Fruit (Greengage, apples etc)
3 tsp Pepper (I used Tassie bush berry pepper)
2 tbsp Honey
2 Bayleaves
.5 tsp Allspice - ground
1 tsp Yellow mustard seeds - ground

1. Roughly chop tomatoes, slice onions, combine with salt and leave in bowl overnight to extract water.
2. Drain.
3. Put vinegar in a large pan over a medium temperature, stir in sugar to dissolve. Bring to a slow boil.
4. To the pan add drained tomatoes and onions, fruit, pepper, honey, bayleaves, allspice and mustard seeds.
5. Leave on a slow boil for 2-3 hours until it reduces and thickens.
6. Steralise jars by washing in hot soapy water, rinse and then place on baking sheet. Place in preheated 180 oc oven for about 15 mins.
7. To test the 'ready' consistency of the chutney, slowly scrape the bottom of the pan with a wooden spoon, when it's ready you should see the bottom for a little while, if that makes sense. Remove bay leaves.
8. Use a jug to pour into hot steralised jars. Seal immediately with wax disk and lid, cellaphane or cling film.
9. Have fun making labels. I used pictures and graphics cut out of magazines stuck on with a glue stick.

Elderflower Cordial

Use a heavy based large pan over a high heat. To 1 litre of boiling water, add 1.8kg of caster sugar and stir over the heat until the sugar has dissolved. Remove from heat. Zest and juice 2 lemons, then slice and add to pan. Add 75g of citric acid and the elderflower heads. Leave to infuse for 24 hours. Strain through muslin and pour into steralised bottles. Done. Easy peasy hey and a lovely gift.

Hummingbird Cake

250g self raising flour
270g brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground coriander
50g desicated coconut
2 ripe bananas, mashed
2 eggs, lightly beaten
440g can crushed pineapple, drained
1/2 cup chopped walnuts or pecans
250ml oil (sunflower or canola)

1. Prehaet oven to 170c. Grease and line round or square cake tin or two loaf tins.
2. Sift flour and spices into bowl, add sugar and coconut and combine.
3. Add pineapple, banana, eggs, oil and nuts and mix well.
4. Transfer cake mixture to tins and bake for about 40 mins, it's a wettish cake so may need longer.
5. Leave to cool in tins for a while before turning out onto rack.

To ice this cake, mix 100g cream cheese, 1 tsp vanilla extract, 22g icing sugar and 50g butter using an electric mixer until smooth. Sread on cooled cake. I then spinkle on pumpkin seeds.

Celery and Blue Cheese Soup

450g trimmed celery
150g blue cheese, rind removed and cumbled
50g butter
1 potato, peeled and diced
1 small onion, finely chopped
570ml vegetable stock
150ml cream

1. In a large saucepan over a low heat, melt the butter and stir in celery, potato and onion. Put a lid on the pan and leave to sweat for 10 mins.
2. Pour in vegetable stock and bring to simmer. Simmer for 30-45 mins unitl vegetables are tender.
3. Remove from heat and liquidise until smooth.
4. Put back on low heat and stir in the cream and blue cheese. Do not boil! Season to taste.

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