Category: Sauces & Relish
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
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
- In a glass bowl, mash the chopped garlic with the salt.
- 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.
- Stir in the cucumber into the bowl of garlic.
- Add the yogurt, lemon juice, olive oil, dill and pepper; ensure to stir thoroughly.
- 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.
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
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
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 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
- 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
- Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured.
- Add the garlic and the mushrooms and cook for 3-4 minutes until the mushrooms are soft but have not released their juices.
- Add the wine and reduce by half.
- Stir in the crème fraîche and parsley and heat through.
- Season to taste.
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.
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
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.
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 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.