Tag Archives: Vinegar

Apple Chutney

So here is the first thing I have made from the fabulous produce out of my neighbour’s amazing allotment.

I have adapted this recipe from a BBC Good Food recipe so thanks to them for the inspiration.

Ingredients

  • 1.6 kg cooking apples (peeled and cored weight) chopped
  • 400g light muscovado sugar
  • 500g sultanas
  • 2 medium onions, finely chopped using Food Chopper
  • 1½ tsp mustard seeds
  • 1 tsp ground ginger
  • ½ tsp mixed spice
  • 1 tsp salt
  • 500ml cider vinegar

Method

Peel, core and chop all the apples (made really easy with the Pampered Chef Apple Wedger, Vegetable Peeler and Forged Cutlery Knives).

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Add all ingredients to the large Stockpot.

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Bring the mixture to the boil over a medium heat.  Simmer uncovered, stirring frequently, for 1-2 hrs, until thick and pulpy.

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Remove from the heat, transfer to sterilised, clean and dry jars and seal.  And enjoy a small sense of smugness at having started making  Christmas presents!!

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Note about sterilising jars.  I know that you can put the jars in an oven for a while but I am always a last minute kind of girl!  I therefore always sterilise jars the way Nigella Lawson suggests, which is to quarter fill each jar with water, Microwave on High for 10 mins.  Job done!

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Filed under Food Chopper, Ginger, Pans

Ratatouille, Pampered Chef Stoneware Style

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So yesterday I had planned to make a roast dinner but with the sun out I fancied a lighter vegetable option.   This ratatouille worked perfectly and was really, really simple to make.

Ingredients

Courgette
Pepper
Onion
Large Tomato
A few mushrooms
Tin of Plum Tomatoes, roughly chopped
Pinch of herbs (I used Herbes de Provence)
Splash of Red Wine Vinegar (maybe about 2 tbps)
A bit of sugar (maybe about 1 tsp)
Garlic Clove or 2, sliced

Alternatives – you could include aubergine, celery, or really any veg which you have available.  This is an ideal recipe for all you allotment owners too!

Method

  1. Slice vegetables.
  2. Throw all ingredients into Stoneware Baker (I used my Square Baker but a Deep Dish Baker, Deep Covered Baker, Rectangle Baker or Round Covered Baker would work just as well) and stir.
  3. Put into the oven with roasting meat (therefore oven is about 165 fan/ 180C/ Gas 6)
  4. Cook for approx 40 minutes and serve.

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Filed under Deep Covered Baker, Deep Dish Baker, Garlic, Pepper, Square Baker