Autumn Chutney

Autumn Chutney
This is the time of year when I make lots of different chutneys. I prefer to make a few jars of lots of varieties, or different combinations of fruits and vegetables rather than a huge batch of the same one. A big tip is to a make a small amount of a new flavour to make sure you like it.
Here are a few of our favourites. If you make them now the flavours will have matured to perfection in time for Christmas.
I use fresh ginger in my chutney, usually as the flavour is fresher and fruitier, but ground ginger is fine.

Apple Chutney
I tend to use soft brown sugar in all my chutney for a rich caramel flavour,  but golden or white gives a good flavour too. Use a combination of any apples you have for this recipe.

Makes about 7x 500g jars

3.5kg apples, peeled, cored and chopped into small dice and drizzled with the juice of 1 lemon
2 small onions, finely chopped
500g sultanas
2-3 cloves garlic, chopped finely
500ml malt vinegar
500ml cider vinegar or all malt vinegar
1.2kg sugar
1 rounded tsp ground ginger or 2cm piece of fresh chopped finely
2 rounded tsp ground cinnamon
2 rounded tsp salt

Place all the ingredients in a large pan over a low heat and stir until the sugar has dissolved.
Raise the heat and bring to the boil.
Then reduce the heat so the mixture is simmering and continue to simmer for about 2 hours, stirring occasionally.
When the mixture is thick and glossy ladle inti sterile jars and seal immediately.
Label the jars when cool.
Leave for at least four weeks to mature.

Green Tomato Chutney
 Our red tomatoes are very precious to us as we eat so many, but at the end of the season this is a brilliant way of using up your tomatoes that are still green or pale orange.

Makes about 3x 500g jars

2kg tomatoes, chopped finely
3 onions, chopped finely
450g cooking apples, cored and diced, peel if you wish
200g raisins
600g soft brown sugar
600ml white vinegar or half malt and half white
1 tsp mixed spice
2cm piece of fresh ginger, finely chopped or 1 tsp ground ginger
2 level tsp salt
Put all the ingredients in a large pan and heat gently, stirring until the sugar has dissolved.
Bring to the boil then reduce the heat and simmer for about 1 and half hours. Stir occasionally.
The chutney should be thick and smooth.
Ladle into sterile jars and label when cool.
To vary:
Spice it up by adding 2 chopped garlic cloves, 1 level tsp chilli flakes or a small chopped red chilli and 1 teaspoon medium curry powder.

Allow the chutney to mature for about 4 weeks.

Plum Chutney
I love plums jam, wine or eaten as a fruit, but this is heavenly on a Brie sandwich.  Don't be tempted to peel the fruit as the peel enhances the flavour.

Makes about 4x 500g jars

1.5 kg plums, de-stoned and chopped
1 large onion, finely chopped
200g raisins
200g dried prunes, chopped
300ml malt vinegar
300g soft brown sugar
1 tsp salt
1 level tsp mustard seeds
1 rounded tsp ground cinnamon

Put all the ingredients together in a large pan and heat to boiling.
Turn the heat down so the mixture simmers.
Allow it to simmer for about an hour, stirring occasionally.
The mixture will have come thick and glossy.
Ladle into jars and label when cool.
Leave to mature for about 2 weeks.

Vegetable and Lentil Lasagne

Vegetable and Lentil Lasagne
We are not vegetarians, but enjoy eating tasty vegetable dishes and this really fits the bill. If you wish to make it for vegetarians make sure the cheese is suitable, that is, made with vegetarian rennet.

Serves 4- 5

2 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 stick celery, chopped
 2 medium carrots, diced
1 large red pepper, chopped
1 medium courgette, chopped
100g mushroom, sliced thinly or chopped if very big
200g red lentils
400g can chopped tomatoes
500ml carton passata
150ml dry white wine or water
1 tsp dried oregano
1 tsp dried parsley
Black pepper and salt to taste
2 tsp brown sugar or honey

Lasagne sheets, I tend to use about three layers of six sheets for this recipe but use less or more as your dish permits.

For the white sauce:
600ml milk
60g butter
60g plain flour
1/2 tsp mustard powder
Pinch salt
Black pepper to taste
50g cheddar and 30g Gran  cheese grated and combined together

100g cheddar and 30g Gran Padano cheese grated, for the top

Heat the oil in a large pan and fry the onion, garlic, celery and carrot together for a few minutes on a medium heat.
Add the pepper,  courgette and mushrooms and cook together for 3-4 minutes
Stir in the lentils.
Stir in the tomatoes, passata and wine or water.
Add herbs, sugar and seasoning and stir well.
Simmer for about 30 minutes.
Make the white sauce, put the milk in a pan over a low heat.
Mix the butter and mustard powder into the flour in a small bowl.
Raise the heat under the milk and add the butter and flour mixture. Whisk gently as the sauce comes to the boil. Simmer for another minute or so to cook out the flour.
Remove from the heat and stir in the cheeses and season to taste. It always better to season after adding the cheese as it so salty. Preheat the oven to 180C/ gas mark 4.
Put a couple of ladles of the vegetable  sauce in a large deep ovenproof dish and swirl it over the base of the dish. Add a spoonful of the white sauce also.
Place a layer of lasagne sheets over the sauce and continue layering until you have used all the vegetable mixture.
Finish with a layer of lasagne and pour the rest of the white sauce over the top
Sprinkle with the grated cheese and bake for 40- 50 minutes in the oven.

We tend to serve this with a crisp green salad with lots of chopped red onion.
If you wish to make the lasagne feed six people serve with a few slices of garlic bread also.

Chocolate Muffins

Chocolate Muffins
I seem to have gone chocolate mad, but I am actually looking at ways to enjoy that chocolate taste in a more healthy way. Well that is my excuses over!
These are delicious, soft and moist and apparently much healthier made with coconut oil rather than all butter. I make them with a small amount of butter, but you can use all coconut oil if you wish.

Makes 12 medium sized muffins



These are delicious, soft and moist and apparently much healthier made with coconut oil rather than all butter. I make them with a small amount of butter, but you can use all coconut oil if you wish.

Put 12 paper cases in a 12 hole muffin tin and preheat the oven to 190C/ gas mark 5.

Ingredients
180g self-raising flour
20g cocoa
40g butter
70g coconut oil, I use creamed coconut from the Asian supermarket
Sufficient milk to make up to 300ml when mixed with the butter and coconut
1 egg, beaten
2 tbsp soft brown sugar
2 tbsp clear honey

Sift the flour and cocoa together in a mixing bowl.
Put the butter and coconut oil in a microwavable jug and heat until they melt.
Top up to 300ml with milk.
Beat the egg into the milk mixture and pour into the flour.
Beat with a spatula or wooden spoon for a minute then put a tablespoon of the batter into each paper case.
Bake for 15 minutes until springy to the touch.

You can add 50g chocolate chips or dried sour cherries.
Make them into even more scrumptious delights by cutting off the top and filling with either chocolate buttercream, black cherry jam or simply black cherries pureed or my favourite Nutella. I am sure there are many other delicious fillings for these, so make up your own.

Chocolate Moments

These are most heavenly, the fudge filling takes a bit of time but is so easy even so. The biscuits are not too sweet which balances the fillings sweet taste. I have used half milk and half dark chocolate as well in the filling, but prefer the deeper chocolate flavour of using all dark chocolate. Have a go both ways and see which you prefer.


Chocolate Moments Recipe

For the fudge filling:
85g clear honey
100ml coconut milk
170g dark chocolate, broken into small pieces
40g butter

Place everything in a heatproof bowl over a pan of simmering water and leave to melt together for about 20- 30 minutes, check the pan doesn't boil dry. Stir once after the butter has melted. This can be done in the slow cooker and left for 2 hours on medium or low heat. If you do it in the slow cooker, don't add the butter until the 2 hours has elapsed. Melt it first then add to the mixture.
Use a ballon whisk to beat the mixture together , do this for about 5 minutes.
Pour into a shallow dish and place in the fridge for at least 4 hours before using.
Any fudge filling leftover will keep in the fridge for a week.

For the biscuits:
200g soft butter
180g plain flour
20g cocoa
50g cornflour
50g icing sugar
1/2 tsp vanilla extract

Cream the butter with an electric mixer or put everything in a food processor and mix together to form a soft dough.
If using a hand mixer, sift the flours, cocoa and sugar together and add to the butter in 2 lots. Whisking both times to make a soft dough.
Preheat the oven to 170C/ gas mark 3 and place a sheet of baking paper on two large baking sheets.
Roll walnut sized pieces of the dough between your hands, it will be very soft so do this quickly. Press down with the flat of your hand and bake for 12-15 minutes in the oven, don't overlook them or the cocoa will turn bitter if it burns.
Allow to cool then sandwich 2 biscuits together with the fudge filling, I use about a teaspoon for each one.

Almond Butter

I made some almond butter today. It's delicious and very easy to make. You will need a food processor, however. But if your nut crazy like me and my son, Josh it is a dream.
Buy your almonds from an Asian supermarket as they are much cheaper as they come in larger quantity packs. Mine were £5 for 750g. They keep in an airtight container if you don't use them all.
I make about 300g at a time as you can't fill your processor any more than about a third full or you will overwork your machine.

Ingredients
300g raw almonds
Pinch salt
1tsp coconut oil
1tsp honey
The last three ingredients ar optional, but they add flavour. Add a little more salt and honey if you wish.

1. Preheat the oven to 170C/ gas mark 3.
2. Place the almonds in a single layer on a large baking tray. Roast in the oven for 8 minutes.
3. Put the coconut oil, salt and honey in your processor.
4. When the almonds have had their roasting time pour into the processor.
5. Process for about 2 minutes then push all the grains down from the sides. Keep processing for about 15 minutes, stopping regularly to push the paste down from the sides.
The mixture is ready when the grains stick together and look shiny.
6. Spoon the butter into a clean lidded container.
Serve on bread or with vegetable sticks.
You can add a knob of butter and a teaspoon brown sugar for another dimension to the flavour.

Easy Cheese Biscuits

I just fancied a savoury snack, usually it's oat cakes with a little cheese, but they had all gone. So I decided to make some savoury biscuits and add some cheese. They are really delicious and so easy.

Makes about 10 biscuits

Ingredients
120g plain flour
Pinch of salt, more if you like them salty, but remember that the cheese is salty
1/4 tsp cayenne pepper
1/4 tsp mustard powder
60g butter
10g ground almonds or semolina
80g cheddar cheese, use a strong flavoured one for the best results
1 small egg, beaten

1. Preheat the oven to 170C/ gas mark 3 and place a piece of baking paper on a large baking sheet.
2. Sift the flour, salt, cayenne and mustard into a bowl and rub the butter into the dry ingredients until it is like breadcrumbs.
3. Stir in the almonds or semolina and the cheese.
4. Add the egg and stir in well to combine. Bring together with your hands.
Or if you have a food processor or mixer put all the dry ingredients in together and whiz until breadcrumbs are formed and add the egg and process until a dough ball is formed.
5. Break off walnut sized pieces of dough and roll into a ball. Place on the baking sheet until you have about 10 pieces.
6. Press each one down with your hands until flat.
7. Bake for around 12-15 minutes until light golden brown.
8. Allow to cool for few minutes on the tray then lift on to a cooling rack.

Two Really Quick Delicious Pâtés

These are ideal for your Summer parties, they are quick and easy and keep well for a few days in the fridge, so make them the day before, they actually taste better when left for 24 hours.

Mushroom Pâté
A rich, slightly garlic flavoured pâté. If you prefer you can use light soft cheese and fry the mushrooms in a generous splash of mild olive oil.

Serves 6

20g butter
6 shallots, chopped
350g mushrooms, sliced
Salt to taste
1 garlic clove, grated
150g cream cheese
2 tbsp single cream
Black pepper to taste

Method
Heat the butter gently in a large frying pan and add the shallots. Fry until just soft.
Add the mushrooms and garlic and salt to taste and fry until most of the mushroom liquor has evaporated.
Place the mushroom mixture in a food processor with the cream cheese and cream and black pepper. Blend until smooth
Spoon into ramekins and wrap in cling film. Chill in the refrigerator until needed.

Stilton Cheese Pâté

This is my favourite, it is a luxurious pâté that although it is a strange colour it tastes wonderful. Use white Stilton for this recipe .

Serves 4

Ingredients

250g white Stilton

60g butter

4 tsp port

Pinch nutmeg

1/2 tsp English mustard

100g butter

Mash the cheese and 60g butter together in a bowl and mix in the port, nutmeg and mustard.

Spoon the mixture into ramekins or 1 larger dish.

Melt the 100g butter and pour over the cheese pâté.