Category: Sauces & Relish

Green Tomato Chutney

Green Tomatoes, photo by PH Morton

Green Tomato Chutney

The origin of chutney comes from Hindi word chatni, which apparently means to lick and lick you shall with our green tomato chutney recipe.

Green tomato is not an offshoot species of the red fruit.  They belong to the same tree; just pick the tomatoes while still green prior to ripening.

Below is the easy and very straight-forward recipe:


6 cups of sliced green tomatoes

4 cups of cooking apples (or the tart variety)

2 cups chopped onions

2 cloves garlic

1 cup raisins and sultanas mix

1 cup white wine vinegar

4 cups Demerara sugar

3 tsp salt

1 tsp mustard seed

1 tsp cinnamon

1 tsp ground cloves (use that mortar and pestle hiding at the back of the cupboard 🙂 )

a pinch of cayenne pepper


Using a heavy bottom large sauce pan, arrange the apple slices at the bottom, followed by the tomatoes, then onions.

Add the garlic, raisins and sultanas.

Pour in the vinegar.

Tip in the sugar and salt.  Add the mustard seed, cinnamon, cloves and cayenne pepper.

Leave to simmer under very low heat.  Stir often to incorporate all the ingredients together; stirring will also prevent burning the bottom.  Cook until it is mushy and really syrupy.

Let it cool and store in distilled jar or lidded pyrex containers.

Enjoy with hot pitta bread or naan.

Tzatziki Cucumber Dip

Tzatziki dip, photo by JMorton

Tzatziki Cucumber Dip

Tzatsiki is a very refreshing Greek yogurt dip, which is ideal to go with toasted flatbreads such as naan and pita bread as well as julienne of fresh vegetables.

This cucumber yogurt dip is most beloved in Indian, Greek and Turkish restaurants usually served with breads as you peruse the menu.

This is easy to make at home:


  • 2-3 medium cloves garlic, peeled and chopped coarsely
  • 1/4 teaspoon salt or according to taste
  • 1 large cucumber, peeled
  • 1 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh dill, chopped finely
  • 1/2 teaspoon freshly ground black pepper


  1. In a glass bowl, mash the chopped garlic with the salt.
  2. Cut the cucumber lengthwise then scoop out the seedy middle bit, throw away the seeds into the recycling bin.  Then chopped the rest of the cucumber finely.  Wrap the minute pieces of the cucumber in a clean muslin cloth or tea towel and squeeze out most of the juice.
  3. Stir in the cucumber into the bowl of garlic.
  4. Add the yogurt, lemon juice, olive oil, dill and pepper; ensure to stir thoroughly.
  5. Cover the glass bowl with cling film then store in the fridge for at least a couple for all the tastes to come through,

Enjoy with bread, vegetable and grilled meat.

Avocado Canapés

Cross section of Avocado - JMorton

Cross section of Avocado – JMorton

Avocado Canapés

Party season is coming up!  Avocado Canapés is delicious finger food or something for the buffet table.  It is easy to make and rather exotically healthy.

For the buffet table:


1/2 packet of loaf thick white bread

2 ripe avocados

1 tbsp English mustard

1 lemon



Method of preparation:

You can really use your imagination with the bread by using seasonal cookie cutter such as Christmas tree shape, sledge or any pretty cutter in your cupboard.  Cut the bread slices with abandon :0

Cut the avocados and remove the stones.  Scoop the flesh using a spoon.  Put the flesh into a food mixer together with  mustard, juice from the lemon and salt.  Blend until smooth.

Spread generously the avocado mixture over the shaped breads and lightly sprinkle with paprika.


Easy Spiced Onion Recipe

Sliced Red Onions, Photo by PH Morton

Sliced Red Onions, Photo by PH Morton

Easy Spiced Onion Recipe

The weather is getting colder, sooner or later all sorts of viruses will come a calling.  We do not need to welcome them with open arms and ,therefore, we need to prepare, after all prevention is better than a cure.

A bit of spice in our food can only be a good thing to build or immune system.  A recipe of spiced onion, which is very easy to make and can be made a few days before and  use as you want, is just the perfect cupboard food.

Spiced onion can be made to taste rather sweet or sour instead of sweet and sour.  I, myself, prefer it to be more on the sour side.

Anyway here are the ingredients:

1/2 caster sugar (or less if preferred, I would used just 1 heaped tablespoon)
1 cup white one vinegar (for a stronger taste, use red wine vinegar)
1 tbsp coriander seeds, crushed finely
1 tsp cumin seeds, crushed (cumin powder can also be used)
1 tsp fennel seeds, crushed
1/4 tsp chilli powder
1 clove
1 heaped tsp salt
2 large red onions, peeled and sliced into rounds

Method of preparation:

Using a large pan, put the sugar, vinegar, spices and salt to boil.  Stir thoroughly to mix.  Leave to simmer for at least 3 minutes.

Meanwhile, put the onion slices on a clean glass pyrex dish or any heat resistant non-metallic covered container.  Pour in the hot spicy vinegar marinade onto the  onions.  Give a stir to ensure all the pieces are drenched with the marinade.

Cover and store in the fridge or pantry until needed.

Delicious with fried food, roasts and salad.

Creamy mushroom sauce


Creamy mushroom sauce


  • 1 tbsp olive oil
  • 15g/½oz butter
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 225g/8oz button mushrooms, wiped and sliced
  • 150ml/5fl oz dry white wine
  • 150ml/5fl oz crème fraîche
  • 1 tbsp freshly chopped parsley
  • salt and freshly ground black pepper

Preparation method

  1. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured.
  2. Add the garlic and the mushrooms and cook for 3-4 minutes until the mushrooms are soft but have not released their juices.
  3. Add the wine and reduce by half.
  4. Stir in the crème fraîche and parsley and heat through.
  5. Season to taste.

Spicy Tomato Salsa

tomatoes and onions, Photo by PH Morton

tomatoes and onions, Photo by PH Morton

The weather today at North London is pretty bright, so bright I am tempted to fire up the barbecue again and eat al fresco in the garden.

A great complement for charred 😉 delicious meats from the BarB is something fresh and something full of goodness, that it provides the essential 5 fruits a day.

Below is just the thing.  No seasoning required. Just fusion from fresh vegetable creating a fresh explosion of taste.

Spicy Tomato Salsa


6 medium red tomatoes or 1cup cherry tomatoes, chopped finely, try to keep the oozing juices
1/2 red bell pepper, chopped finely
3-4 jalapenos, chopped finely; this would be really hot to remove some of the seeds and use just two if preferred.
1 medium white onion, chopped finely
1 red onion, chopped finely
4 cloves garlic, chopped finely
1 tbsp of finely chopped basil or parsley (or a bit of both)

Method of preparation

There is no need for any seasoning for this salsa.  Just mix all the finely chopped ingredients in a serving bowl and let it speak for itself.

Any leftover can be stored in the fridge for up to 2 days.

Lemon French Dressing Recipe

What makes a salad that much more and take it to another level is the dressing you drizzle over it. In my opinion, you can never go wrong with a generous tipping of a lemon French dressing over a concasse of tomatoes and onions or any green leafy vegetables.

The good news is that it is very easy to make.

Lemon French Dressing Recipe


2 tbsp virgin olive oil
1 lemon, juiced
1-2 cloves garlic, crushed
ground black pepper, generous amount
pinch of salt

Method of preparation:

Using a lidded jar or big enough container, add the oil, lemon, garlic, black pepper and salt together.

Give the jar a good shake (shake and shake some more) to fully incorporate all the ingredients.

Now you are ready to drizzle a bit of this to your salad. Any left over of the dressing can be stored in the fridge for up to 3 days.

Tip: To give the dressing a different taste, herb or herbs of your choice can be added; mustard, sugar or soy sauce can also be blended for variation to the dressing.

Cucumber Yogurt Cheese

Cucumber, photo by JMorton

Cucumber, photo by JMorton

Cucumber Yogurt Cheese

I love anything with cucumber.  It is a very refreshing vegetable.  It is made up 95 per cent water and is wonderfully cleansing and therefore beneficial to detoxing and dieting.

It cleanses out the body as a whole, including the kidneys, bladders and digestive system, and prevent water retention which dissolve uric acid that cause cystitis and bladder infection.

Thank goodness cucumber is a very versitile vegetables that can be used as crudites, salad and sandwich filler/garnish.

Below is a fantastic recipe for cucumber Yogurt cheese:


7oz low fat soft cheese
2oz low fat bio-yogurt
1/2 tsp lemon juice
1/2 tsp virgin olive oil
2 close garlic, crushed
salt & freshly ground black pepper to taste
1 cucumber, peeled and diced

Method of preparation:

Using a good size bowl, combine the cheese, yogurt, lemon juice, olive oil and garlic together.  Mix thoroughly into a creamy consistency.

Season with salt and pepper.

Add the cucumber and serve as a dip to breadsticks or crudites.


Mango Salsa Recipe

Mangoes being sold in Divisoria Photo by PH Morton

Mangoes being sold in Divisoria
Photo by PH Morton

Mango Salsa Recipe

This recipe is perfect to go with grilled fish or meat such as fried or roast chicken, pork chops and even steak.

It is bursting with different tastes which will challenge and delight the taste buds.  It is sweet, sour, spicy.


1 ripe mango, peeled and stoned
1 firm green mango, peeled and stoned
1 onion
1 red bell pepper, deseeded
1 red chilli, deseeded
1 tbsp flat leaf parsley, chopped finely
2 tbsp lime juice
2 tbsp olive oil
salt to taste

Method of preparation

Prepare all the ingredients.  Finely chopped the mangoes, onion, pepper and chilli.

Put them in a bowl and add the parsley and mix.

Pour in the lime juice and olive oil.

Add a little salt to taste.

Give it a thorough mix and then leave to marinate for at least two hours in the fridge.

Serve this salsa with fish or meat.

Tapioca Pudding Recipe

Tapioca Pudding Recipe

I caught a bit of Jamie Oliver’s Jamie and Jimmy Friday Night Feast show on telly yesterday afternoon.  They were cooking tapioca pudding.  I remember how I love tapioca, which is sago in the Philippines.  I love tapioca as part of sago drink as well as an ingredient for my favourite morning snack of all time, the taho.  I love the texture of the little transparent balls.  😉

Luckily enough, Peter also loves tapioca.  He actually eats them ready-made from a can like Ambrosia’s rice pudding as well as semolina pudding.

I remembered that we actually have tapioca pearls at the back of our food cupboard, which I was meaning to cook but always forgot.

Further rummage, resulted in finding a packet of vanilla cream pudding powder.  It was really meant for me  to cook tapioca.

I thought it would be easy but it was not.  It took time to cook the tapioca.  I had been boiling the pearls for more than 40 minutes and it was still far from turning transparent.  It was still as opaque as opaque can be.  Furthermore it began sticking into the bottom of the pan.

So I googled it and apparently, you have to boil the tapioca for 15 minutes and then turn off the heat and leave it covered.  If the tapioca is still uncooked, boil for another 10 minutes and then repeat the procedure until done.

So after the 40 minutes of cooking time already, I turned off the heat and  then covered the tapioca pan and left it for 15 minutes.  It actually worked.  They turned transparent.


1 cup tapioca pearls

4 cups water

I pint custard sauce

Method of preparation:

Boil the tapioca pearls in 4 cups of water.  Boil for 15 minutes and then turn off the heat but leave the pan covered.  Do not drain.  Check that the pearls are now transparent.  If still opaque, repeat the boiling process and then cover.  When they have turned clear, transfer them in a colander and wash in cold water and leave to drain.

Put the tapioca in a big bowl, add the custard sauce and mix.

Divide the tapioca pudding into four pudding glasses and serve.

Below is a custard sauce recipe.

Making the custard Sauce:

  • 570ml/1 pint milk

  • 55ml/2fl oz single cream

  • 1 vanilla pod or ½ tsp vanilla extract

  • 4 eggs, yolks only

  • 30g/1oz caster sugar

  • 2 level tsp cornflour

Preparation method

  • Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
  • Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
  • Whisk the yolks, sugar and cornflour together in a bowl until well blended.
  • Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
  • Return to the pan, add the vanilla essence, and over a low heat gently stir with a wooden spatula until thickened.
  • Leave it to cool.