Microwave Apple and Honey Chutney

This incredibly easy chutney contains no sugar only honey. I am going to be demonstrating this at The Edible Garden Show, the weekend of the 16th March.

This makes 2x 450g jars of chutney, but is easily doubled up if you wish to make more.

You can use cider vinegar in place of malt if you have it.

Ingredients

4 large dessert apples, diced quite small, don't peel though

4 tablespoons sultanas or raisins or 2 of each

1 medium sized onion, chopped finely

3 rounded tablespoons set honey

6 tablespoons malt vinegar

2 tablespoons apple juice

2 tablespoons balsamic vinegar

1 level teaspoon salt

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

Method

1. Sterilize your jars and tops, I prefer to use Milton solution.

2.Place all the ingredients in a large microwavable bowl and stir well to combine all the ingredients.

3.Cover with clingfilm and place in the microwave and cook on high for 10-12 minutes, depending on the power of your machine.

4.Remove and stir well, uncover and cook for 4-5 minutes.

5.Use a hand blender to refine the texture of your chutney to your taste, I like it quite smooth.

6.Cook for 1 more minute then stir.

7.Spoon into your sterile jars and screw the lid on tightly.

Label the jars and leave to mature for 2 weeks.

Easy Shortbread

We love shortbread, sometimes I ice it, sometimes leave it plain. There are quite a few recipes and i have tried most. This is the easiest, you need a hand mixer, though.

This gives a biscuity finish, if you like it lighter replace 50g of the plain flour with 50g of self-raising flour. For an even more melt-in-the-mouth texture replace 50g plain flour with 50g cornflour.

To vary,

• add 20g cocoa powder to 280g flour and sieve the two together into the mixing bowl.
• add 30g chopped glace cherries to the mixture when it looks like breadcrumbs and just before you work it with your hands.

Makes between 14 and 20 pieces depending on how large you like your slices.

Ingredients

300g plain flour

200g soft butter

180g soft brown sugar

Method

1.Grease a rectangular tray bake type tin that measures approximately 22cm by 30cm and preheat the oven to 180C/gas mark 4.

2.Sieve the flour into a mixing bowl and add the butter and sugar.

3.Set the hand mixer to its lowest speed and begin to work the ingredients together. It will become like breadcrumbs.

4. Work it for a few more minutes, then use your hands to bring it together and knead gently until it makes a ball.

5.Press the dough down evenly into the tin and prick all over with a fork.

6.Bake for 15-20 minutes until the surface is golden brown.

7.Whilst still warm cut into slices. When cool lift out of the tin and store in an airtight container.

Coconut Ice

Very icy outside so why not treat yourself to some of this delicious confection. I love coconut and mixed with condensed milk it makes an ideal cold weather comforter. Because it keeps in an airtight for 4 weeks it is good to give as a gift.

Coconut Ice

Some recipes be made using caster sugar, but I find it a bit gritty, icing sugar gives a smoother result.

Traditionally it is coloured white and pink, but you can make it any colour you wish, why not add a few drops of peppermint extract and colour half green or a few drops of lemon oil and half yellow.

Half black and half orange makes a great Halloween treat, as does red and green. Just have fun.

I find it is easier to make the mixture in two batches as it is so easy. This enables you to mix the colour in at the beginning of the preparation of the second batch so it mixes thoroughly.

Use a small loaf tin with a piece of baking paper lining the bottom and up two sides so you can lift it out easily. This way there is no need for a rolling pin.

Makes 28-32 pieces

Ingredients

2x 125g icing sugar

2x100g condensed milk

2x 100g desiccated coconut

A few drops of pink or your choice of food colouring, always measure this onto a spoon don’t be tempted to add it straight to the mixture like I have done

Method

1.Sieve one 125g icing sugar into a mixing bowl.

2.Add one 100g of condensed milk.

3.Add one 100g of coconut and mix well with a spatula. Then dust hands with a little icing sugar and knead everything together.

4.Press this into the base of the small loaf tin and smooth out evenly.

5.Combine the rest of the ingredients together as before but add the food colouring. Knead together so the colour is mixed evenly.Press this batch down evenly on top of the white layer.

6.Have a cooling rack ready, as this is the best way of getting the air to dry out the surface of the ice. Carefully lift the block of ice out of the tin and place on the rack. Dust with a very light drizzle of icing sugar and smooth over the surface, doing the same on the underside.

7.Leave for three hours then cut into squares using a serrated knife , not too small, about 2cm and leave to dry for another 2-3 hours before placing in an airtight container.

This will keep for about 4 weeks.