Posts Tagged ‘recipe’

Green tomato chutney

Thursday, October 30th, 2014

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bowl of green tomatoes | H is for Home

This will be the very last crop from our allotment for this year. These tomatoes were never going to ripen on their outdoor vines, but green tomatoes can be put to good use. This green tomato chutney is a tangy triumph – absolutely delicious with a variety of cheeses, particularly a good strong cheddar.

Green tomato chutney

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Green tomato chutney

Ingredients

  • 750g green tomatoes
  • 2 medium apples, peeled & cored
  • 1 brown onion
  • 3 cloves of garlic (I used 1 bulb of the miniature Malvi Cervati garlic sold in Lidl)
  • 3 chillies
  • 500g soft brown sugar
  • 500ml distilled malt vinegar
  • 2tbs balsamic vinegar
  • 125g raisins
  • 2tbs mustard seeds
  • 1tbs ground ginger
  • 1tsp salt
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Instructions

  1. Put the tomatoes, apples, onion, garlic and chillies into a food processor and blitz for about 20 seconds - you don't want the purée too smooth
  2. Put the sugar and vinegars into a large, heavy-bottomed saucepan or jam pan over a low heat and stir until the sugar has completely dissolved
  3. Add the raisins, mustard seeds, ground ginger, salt and tomato purée mix to the liquid
  4. Stir the mixture and turn the heat up to high and bring to the boil
  5. Once it has reached boiling point, turn the heat down to a low simmer and cook for 50-60 minutes, stirring occasionally, until it's about half its original volume
  6. Decant into sterilised jars and allow to cool for 5 minutes before screwing the lids on tightly
http://hisforhomeblog.com/food/green-tomato-chutney/

Chilli, garlic, ginger jam

Thursday, October 23rd, 2014

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red and green chillies | H is for Home

We had a mini glut of chillies following the small crop of our own being suddenly boosted by gifts from friends who had a greenhouse full! A chilli jam seemed like the best course of action – chilli, garlic & ginger jam to be precise.

It’s a very flexible preserve suitable for adding to Indian, Chinese or Thai dishes – lightly brushing on barbecued meats & vegetables – or giving cheese on toast a real kick! The cooking process filled the house with wonderful aromas and these little jars of intense flavour are excellent additions to the store cupboard or larder.

Chilli, garlic, ginger jam

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: Makes about 200g

Chilli, garlic, ginger jam

Ingredients

  • 12 chillies (choose from finger/cayenne, serrano, jalepeño etc depending on how mild or fiery you like it)
  • 1 large or 2 small garlic bulbs
  • 75g ginger
  • 75ml rice wine vinegar
  • 75ml water
  • 1 lime, juiced
  • 150g palm sugar, crumbled or soft brown sugar
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Instructions

  1. Peel the garlic and ginger and de-stalk the chillies (don't remove the seeds) before pulsing in a mini-processor for about 20 seconds
  2. Add the purée to a medium-sized saucepan with the vinegar, water, lime juice and sugar
  3. Warm on a low heat and stir until the sugar dissolves
  4. Turn the heat up to high and boil rapidly for 10 minutes
  5. Decant into sterilised jars before securing the lids tightly
http://hisforhomeblog.com/food/chilli-garlic-ginger-jam/

Salted toffee popcorn

Thursday, October 16th, 2014

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salted toffee popcorn | H is for Home

Popcorn is a ‘superfood’. It’s low in calories, fat, sugar and salt and high in fibre, protein, magnesium, iron, B1, B2, B6… You could almost live on popcorn alone!

If a healthy option is what you’re after, you’ve come to the wrong place. We’ve taken this healthy & delicious snack and morphed it into a devilish delight – salted toffee popcorn. It doesn’t take long to transform – a mere 10 minutes – it knocks the socks off (and costs a tiny fraction of) the stuff you can buy at the cinema.

So, next time you’re sitting down to an episode of Gogglebox, Homeland or Downton Abbey – quickly pop yoursef up some of this, it’s the perfect accompaniment!

We purloined the recipe from Katy Salter over at lovefood.

Salted toffee popcorn

Salted toffee popcorn

Ingredients

  • For the corn
  • 100g/3½oz popping corn
  • 1 tbsp vegetable/sunflower oil
  • 1 tsp butter
  • pinch sea salt flakes
  • For the toffee coating
  • 40g/1½oz soft brown sugar
  • 4 tbsp golden syrup
  • 30g/1oz unsalted butter
  • 1 tsp water
  • 1 tsp sea salt flakes
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Instructions

  1. Heat the oil in a large, heavy-based pan over a medium heat
  2. Add the butter and melt, swirling it into the oil with a wooden spoon
  3. Pour in the corn and add a pinch of salt. Put the lid on the pan. The corn will start popping after about 1 minute and carry on for another 2-3 minutes
  4. When the popping sounds slow down to more than 4 or 5 seconds between pops, remove from the heat and leave to cool slightly in the pan
  5. In the meantime, add the butter, syrup, sugar and water to a saucepan over a medium-high heat. Stir constantly with a wooden spoon until the butter has melted and sugar dissolved
  6. Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, toffee colour
  7. Pour the toffee sauce over the popcorn, and stir to coat all the kernels
  8. Sprinkle the salt over, again stirring to coat all the kernals
  9. Leave to cool slightly and let the toffee sauce harden for around 5 minutes before serving
http://hisforhomeblog.com/food/salted-toffee-popcorn/

Cakes & Bakes: Lemon curd

Thursday, October 9th, 2014

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Lemon curd layered sponge cake | H is for Home

For someone who claims to hate lemons, I sure cook a lot of lemon-based Cakes & Bakes recipes!

This week, I needed one lemon for something or other but saw one of those string bags of lemons in the supermarket for a whole 25p – cheaper than buying it singly.

I ended up with half a dozen lemons in the fruit bowl that needed using up. More drizzle cake? Cookies? Sorbet? Meringue?

I’ll let you in on a secret. Even though I generally can’t bear lemon, I LOVE lemon curd – I don’t know why! Lemon curd on hot, buttered toast is divine – and it’s a doddle to make.

I found a really simple recipe in my favourite celebrity chef, Delia Smith’s Cookery Course Part Two. I scaled up her recipe which made enough to fill two 400ml Mason jars. As well as being good on breakfast toast, you can use it in a sponge sandwich like I did here, lemon curd tarts or lemon roulade.

Lemon curd sponge sandwich with jar of home made lemon curd

Don’t worry if your mixture looks like it’s curdling when it begins to cook. Once the temperature is low, you keep stirring and the butter begins to melt – it will all be fine!

Cakes & Bakes: Lemon curd

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 2 x 400ml Mason jars

Cakes & Bakes: Lemon curd

Ingredients

  • 300g/10½oz caster sugar
  • 4 large lemons, finely grated zest and juice
  • 8 large eggs
  • 200g/7oz butter
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Instructions

  1. Put the grated lemon zest and sugar into a large bowl
  2. In a large measuring jug, whisk the lemon juice together with the eggs
  3. Pour the lemon juice & egg mixture over the zest & sugar mixture
  4. Add the butter cut into small cubes and put the bowl over a pan of just simmering water
  5. Stir frequently until thickened - about 30 minutes
  6. Decant into sterilised jars before screwing the lids down tightly
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-lemon-curd/

Cakes & Bakes: Peanut butter & banana dog treats

Thursday, October 2nd, 2014

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peanut butter & banana dog bones

We must have published at least 100 Cakes & Bakes recipes. This is the first one that’s specifically for our canine friends. Peanut butter & banana dog treats are Fudge’s idea of heaven. They contains all the things he loves the most; egg, honey, peanut butter and bananas.

He hung around the kitchen the whole time I was making these – it must have been the smell of the bananas and the peanut butter. Torture when you’ve got a dog’s super-sensitive nose!

Fudge paying close attention to me making peanut butter banana dog treats

He must have known they were for him – “Are they nearly ready yet?” he was thinking!

Fudge sitting and waiting to be given one of his peanut butter banana dog treats

It was worth his wait. He sat to attention putting on his best behavior as the treats were unveiled.

Fudge eating one of his peanut butter banana dog treats

….and then the first taste. Wow! Things will never be the same in his little doggy world ever again!

Cakes & Bakes: Peanut butter & banana dog treats

Prep Time: 15 minutes

Cook Time: 15 minutes

Cakes & Bakes: Peanut butter & banana dog treats

Ingredients

  • 2 ripe bananas
  • 75g peanut butter
  • 2 tbsp runny honey
  • 1 large egg
  • 225g rolled oats
  • 40g wholemeal flour
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Instructions

  1. Preheat oven to 175ºC/350°F
  2. Mash the banana with a fork until smooth
  3. Mix in the peanut butter, honey and egg
  4. Add the oats and flour and stir until well combined
  5. Drop the dough (I moulded them into bone shapes using a cookie cutter) onto a cookie sheet lined with parchment/greaseproof paper
  6. Bake for 15 minutes or until just turning brown
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-peanut-butter-banana-dog-treats/