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Basil Avocado Chutney
In a food processor blend together the basil, the almond, the garlc, and the lemon juice, pulsing the motor once or twice, until the almonds are ground fine. Add the avocado, cut into chunks, and salt to taste and blend the mixture until it is combined well. Serve the chutney with grilled meats and fish. Makes about 1 1/2 cups.
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Category: Chutneys
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Beetroot Chutney
Chop apples and boil 20 minutes in vinegar to which sugar, lemon juice, salt, ginger and chopped onions have been added. Add beetroot which should be cut up in small pieces, boil fruther 15 minutes. When cool put into jars and cover.
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Category: Chutneys
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Blueberry Chutney
Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poulty and fruits.
Place blueberries in 4 quart saucepan; add onion, vinegar, raisins,brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes. Bring mixture to a boil; simmer over medium heat, stirringoccasionally, for about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to 3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet)
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Category: Chutneys
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Chile Chutney with Grapefruit and Cucumber
Peel the cucumbers, scoop out the seeds, slice, sprinkle over half the salt and leave to marinate while you prepare the remaining ingredients.
Roughly chop the pickled cucumbers, finely dice the red onion, dice the tomatoes, shred the cabbage and seed and dice the chiles. Place all the vegetables in a bowl, squeeze over the citrus juices, sprinkle with salt, and stir well. Chill for up to 3 days before serving. Serve with burgers or sausages.
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Category: Chutneys
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Chipotle Chutney
1. Roast the poblanos on a grill or under a broiler. After they have cooled, peel off the charred skin, seed and dice.
2. Combine the poblanos with the remaining ingredients in a saucepan and cook over a moderately low heat for about 25 minutes (until the apple is tender and most of the liquid is evaporated).
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Category: Chutneys
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Chutney
Soak tamarind pulp in vinegar, stirring to remove seed from pulp. When soft, press through a colander. Finely chop the ginger, pepper, garlic, peeled onions and mustard seed. Boil all ingredients 30 minutes and let stand overnight. Reheat to boiling and can in boiling water bath.
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Category: Chutneys
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Chutney Barbecue Glaze
In a saucepan combine all ingredients. Bring to a boil; reduce heat and simmer 15 minutes. Use to baste lamb, pork or ham the last 15 minutes of grilling. Pass remainder.
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Category: Chutneys
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Chutney In The Raw
Mince the dates, apples and onions and place in a large pan. Add the sultanas and stir in the sugar.
Add all the other ingredients and stir well, but make sure the bag of spices and the ginger are identifiable. Leave for 24 hours but stir occasionally (once every 4 hours or so).
Remove the bag of spices and ginger. Bottle and store in a coolish place. Eat.
NOTES:
* An easy chutney with no cooking -- This recipe filtered down to me through a grapevine of neighbours. You will need a supply of jam-jars, jam-jar covers and a large pan to keep the ingredients in. Yield: Makes several jars.
* I sometimes use currents in place of the stoneless dates, in which case you don't need to mince them. If the mixture appears too liquid after the 24 hour standing time, it is worth draining off some of the vinegar before bottling.
* The beauty of this recipe is that you don't have a vast pot of strange things bubbling away on the stove for hours. A big win!
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Category: Chutneys
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Coconut Chutney
Mix all ingredients.
Makes 3/4 Cup.
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Category: Chutneys
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Almond Paste
Mix almonds, castor sugar and icing sugar and mix to a stiff paste with beaten eggs. Use as required.
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Category: Condiments
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Almonnaise
Water can be substituted for soy milk. Process almonds to fine powder in blender or food processor. Add soy milk, yeast, garlic powder, and salt. Blend well, then add remaining soy milk to form smooth cream. With blender running on low, remove insert in top and drizzle in oil in thin stream until mixture is thick. Keep blender running and add lemon juice and vinegar. Blend on low for 1 minute longer, to allow mixture to thicken to desired consistency. Refrigerate tightly sealed; this will keep 10-14 days in refrigerator. Yields 1-1/2 to 2 cups Note: Do not be discouraged if, on occasion, your Almonnaise does not thicken to your expectations. Homemade mayonnaise products are among the most sensitive to prepare, and sometimes they just don't respond.
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Category: Condiments
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Amish Tomato Ketchup
Place the celery, onions and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.
Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.
Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar and spices. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup isn't sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes. Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions.
Yield: 1 1/2 pints.
Loomis writes: "This sweet ketchup comes from Mary Linebach, who owns and runs a produce auction with her [Mennonite] husband, Paul, in Shippensburg, Pennsylvania." [Mary describes the ketchup by saying]: 'The children love it on pancakes...It's sweeter than store-bought and not as tangy...'
"The ketchup is good on morning hotcakes (an Amish custom) as it is on Cheddar cheese sandwiches, as a dip for fresh vegetables or freshly baked bread, and as a condiment with roast or fried meat or poultry. And it has one distinct advantage over the most popular store-bought brand: You won't have any trouble getting it out of the bottle, because it's not thick."
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Category: Condiments
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Apple Catsup
Combine all ingredients. Simmer slowly until thick.
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Category: Condiments
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Apple Spice Syrup
In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg. Mix well. Add juice. Cook and stir over medium heat until syrup is bubbly and slightly thickened. Yield: 1 3/4 cups.
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Category: Condiments
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Apple Grape or Pineapple Concentrate Sweetener
1. For the apple-grape sweetener: In a large saucepan, combine the apple and grape juice concentrates. Bring to a boil, reduce the heat slightly and cook at a low boil 15 to 20 minutes. Measure; you should have about 2 cups. Transfer to a jar and cool. Cover and refrigerate.
2. For the pineapple sweetener: Pour the pineapple juice concentrate into a medium saucepan. Bring to a boil; reduce the heat slightly, and cook at a low boil 15 to 20 minutes. Measure; you should have about 1 cup. Transfer to a jar and cool. Cover and refrigerate.
3. The sweeteners will have a 2-week shelf life in refrigeration.
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Category: Condiments
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Apricot Mustard
Mix together in a bowl. Transfer to a jar with a tight-fitting lid. Age in a cool dark place for 2 to 8 weeks, then refrigerate.
An exotic mustard that's great with stout cheeses.
Makes 2 tb per "serving"
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Category: Condiments
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Aunt Jemima Maple Syrup
1. Combine the first four ingredients in a suacepan over medium heat.
2. Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes.
3. Turn the heat off and let the syrup cool for 15 minutes.
4. Add
the maple flavoring and stir.
5. When completely cool, transfer the syrup to a covered plastic or glass container. Makes 1 quart.
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Category: Condiments
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Baking Powder
Mix together and use immediately. If you want to mix ahead of time and store no longer than one month, add 1 measure cornstarch.
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Category: Condiments
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Banana Condiment Veg Times
At least 1 day before, place bananas in fridge to blacken. Mash bananas till almost smooth. Add juice & raisins. In a pot, bring to a boil, stirring constantly till mixture thickens, about 10 minutes. Cool slightly before serving. Can be stored in the fridge for 2 or 3 weeks. Serve with jolof rice. Makes 1 cup.
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Category: Condiments
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Banana Ketchup
I've never tried this but I suspect that it's quite similar to the Filipino Jufran and Mafran sauces that I love so much. They're made from bananas also and taste like catsup *should* taste.
Combine the raisins, onions , garlic, tomato paste and 1/3 cup vinegar in the container of a food processor., Process the mixture until smooth. Transfer the mixture to a large, heavy saucepan.
Add the banana chunks and another 1/3 cup vinegar to the food processor container. Process the mixture until smooth. Transfer the banana mixture to the saucepan. Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.
Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently. Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1 1/4 hours. If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 cup.
Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup. Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon. Stir in the rum. Remove the ketchup from the heat and let it cool a few minutes.
Force the ketchup through a fine sieve to strain it, pressing down hard on the solids. Remove the ketchup from the heat and let it cool to room temperature. Store the banana ketchup, covered in the refrigerator for up to 1 month.
Makes about 3 1/2 cups.
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Category: Condiments
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