Category: Sweet & Savoury

Green Tomato Chutney

Green Tomatoes, photo by PH Morton

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.

Korean Yellow Pickled Radish

pickled radish, photo by jmortonn

pickled radish, photo by JMorton

Korean Yellow Pickled Radish

Due to excessive, almost obsessive newly acquired habit of watching Korean dramas (Kdramas), Korean way of life as depicted on television has influenced how Peter and I eat our dinner.

Suddenly we are going to Korean restaurant to try Korean cuisine, which thankfully is rather good

Korean pickled radish is daikon radish

  • 1 large daikon (labanos) radish
  • 2 cup white vinegar
  • ¼ cup sugar
  • 11/2 tsp salt
  • 1 tsp turmeric
  • 1 tsp whole black peppercorn
  • 3 bay leaves
  • distilled tall pickling jar
  1. Peel the daikon and cut in half lenghtwise; each half cut crosswise in two parts or 3 portions if radish is really long.
  2. Arrange the pieces standing up into the tall pickling jar.
  3. Make the pickling liquid by mixing the vinegar, sugar, salt turmeric, bay leaves and pepper corns together.
  4. Pour the spiced vinegar over the pieces of daikon.  Ensure that they are soaked through with the the pickling marinade.
  5. Cover the jar and leave overnight in the fridge.
  6. Store in fridge for up to 2 weeks.

Delicious as addition to grilled meat, fish and vegetables also as a side to a freshly made ramen soup.

Easy Spiced Onion Recipe

Sliced Red Onions, Photo by PH Morton

Sliced Red Onions, Photo by PH Morton

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 clove
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.

Jam & Peanut Butter Waffle Recipe

Waffling about waffles!

Peanut Butter Photo by JMorton

Peanut Butter Photo by JMorton

A waffle maker is en route from, so I have been informed!, Therefore, it is time to collate recipes for waffles to astound the family 🙂 ; though pancake is a great favourite, a change now and again can only be a good thing! 😉

Fantastic news, there are plenty of recipes for waffles though of course good reliable maple syrup is still the staple.

The first recipe that I will be trying out is the

🙂 ….

Jam & Peanut Butter Waffle Recipe

F&M Strawberry Jam, Photo by Peter

F&M Strawberry Jam, Photo by Peter


150g plain flour
1½ tsp baking powder
1 tbsp caster sugar
pinch of salt
250ml milk
1 large egg
2 tbsp melted butter
sunflower or vegetable oil for greasing the waffle maker

For the filling:
4 tbsp crunchy peanut butter
4 tbsp strawberry jam or raspberry jam
icing sugar, for dusting

Method of preparation:

Sift the flour, baking powder, salt and caster sugar into a mixing bowl.  (I have been told that sifting the flour and baking powder together is the best way to mix these ingredients together.)

Add the milk, egg and butter and whisk until the mixture turns into a smooth batter.  Leave for 5-10 minutes or so to allow the baking powder to work its wonder 🙂

Lightly grease the waffle maker and then heat until hot.  Important!

Pour in enough batter into the waffle maker and cook until the waffles are smelling of heaven and has turned golden brown.

Repeat until enough waffles have been made.  Excess batter will keep in the fridge for a day.

To add the fillings, spread a waffle with peanut butter and another one with the jam.  Make a sandwich with the fillings enclosed together in a sweet embrace. 🙂

Dust with icing sugar. Enjoy!

So yummy with a cup of freshly brewed coffee.


Red Onion Pickle Recipe

Sliced Red Onions, Photo by PH Morton

Sliced Red Onions, Photo by PH Morton

This red onion pickle is a perfect accompaniment for barbecued o grilled fish.  And now that summer is almost upon us, it is time to bring out the charcoals and heat up the barbecue.  Yippeee 🙂

Red Onion Pickle Recipe


500g red onions, sliced in rings
1 litre hot/boiling water
2½ tbsp sugar
100ml lukewarm water
100ml lemon juice
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder

Method of preparation:

Pour the hot or boiling water over the red onion rings, leave for 2-3 minutes and then drain. Transfer into a large clean sterilised covered jar. Set aside.

In a mixing bowl, dissolve the sugar, salt, garlic powder and black pepper using the lukewarm water.  Add the lemon juice and mix thoroughly to make a pickling brine.

Spoon in the pickling brine over the red onions.  Ensure that the onions are submerged in the brine.  Leave in the fridge overnight.

To serve, drain the onions by squeezing out the brine.  Delicious with fish, grilled pork and chicken.

This pickled onion can be left refrigerated for up to two weeks.



Egg Mayonnaise Easy Recipe



spring onion

Spring onion (Scallion)


This recipe is so easy to make.  It can be a spread or filling for a sandwich or eaten with salad.

Egg Mayonnaise Easy Recipe


  • 4 hard-boiled eggs
  • 2 stalks spring onions (scallions), roughly chopped
  • 1 sprig of parsley, finely chopped
  • 6 tbsp good-quality mayonnaise
  • 1 tsp mustard


  1. Peel the hard-boiled eggs and roughly chop them.
  2. Transfer to a large dish.
  3. Mix in the spring onions and parsley.
  4. Bind this mixture with the mayonnaise.
  5. Finally season with mustard.

helpful tipsTips for hard-boiled eggs:

1. Boil the eggs for at least 10 minutes.

2. Cool the eggs in iced water (this will prevent the grey layer forming outside the yolk)

3. Peel the eggs under running water.

Rhubarb Crumble Recipe

Our friend, Mick, harvested his rhubarb and very kindly gave us a generous amount of the rhubarb sticks or stems or probably even called stalks. Thank you, Mick!

Peter was so delighted as his favourite pudding, aside from Leche Flan, is Rhubarb Crumble.

Actually I quite like rhubarb crumble as well. It has got a rather exotic taste to it. It is slightly sour but sweetened by sugar, which is kinda nice.

I was tasked to do the (dis)honour of cooking the rhubarb crumble because while we were watching an episode of Chicago PD, Peter and I bet on something and I am afraid I lost, which is actually unsual. I have never lost a bet before. Anyway I was so shocked with the outcome of the bet that I agreed instantly to cook the rhubarb crumble.

It turned out it was actually very easy to make.

Peter said the crumble, my crumble, 😉 was the best he’s had. He said it was absolutely delicious. I have to admit it was pretty good. I added chopped mixed nuts to the crumble and it gave it a peanutty, crunchy taste to the pastry crumble.

Peter really enjoyed it so much, he over-ate and now paying for it with a stomach ache! ;).  Gaviscon time, methink! 🙂


Rhurbard stem, Photo by JMorton


2. Chopped rhubarb with golden caster sugar and tablespoon of water, Photo by JMorton


3. Self-raising flour, Photo by JMorton


4. Chopped Mix nuts: peanut, almond, walnu & Pecan, Photo by JMorton


5. Rhubarb stewing, Photo by JMorton


6. Prepared rhubard crumble ready for the oven, Photo by JMorton


7. Tada…Golden Rhubarb Crumble, Photo by JMorton


8. Vanilla Custard, Photo by JMorton


9. Delicious Rhubard Crumble with lashing of vanilla custard, Photo by JMorton

Rhubarb Crumble Recipe


  • 500g rhubarb, chopped into chunks the length of your thumb
  • 100g golden caster sugar
  • 1 tbsp water

For the crumble topping

  • 140g self-raising flour
  • 85g butter, chilled
  • 50g light brown muscovado sugar
  • 50g chopped mixed nuts(optional)

Method Of Preparation

  1. Tip the rhubarb into a saucepan with the sugar and a tablespoon of water.
  2. Cover and simmer on a very low heat for 15 mins, adding more sugar if you want.
  3. When soft and sweet enough, pour the rhubarb into a medium baking dish.
  4. Heat oven to 200C/180C fan/gas 6.
  5. To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping.
  6. Now add the sugar and nuts, mixing together with your hands.
  7. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
  8. Serve piping hot with a big jug of Thick vanilla custard.

Putchani (Tomato Relish)


Putchani (Tomato Relish)

is a Bengali spicy tomato relish.  What makes this relish special from other tomato relish is the addition of panch puran.

What is panch puran, you may ask?  Well it is a Bengali special spice mixture made from 5 main ingredients: cumin, fennel, nigella, mustard and fenugreek seeds.


6 tbsp mustard oil
4 large onion chopped finely
6 tbsp panch puran
2 kg ripe tomatoes
2 inches ginger, chopped finely
1 head garlic, minced
fresh red chillies, according to taste
1 tbsp vinegar
1 tbsp Demerara sugar or honey
1 lemon, juiced
2 tbsp tomato puree
1 cup water
salt and pepper

Method of preparation:

Using a large heavy bottom pan, like a le creuset, fry the onions in the mustard oil. Cook until the onions have turned translucent.

Stir in the panch puran and cook for a few minutes until the seeds start to pop.

Add the ginger, garlic and chillies.  Stir fry until the fragrance is released.

Mix in the sugar or honey, vinegar, lemon juice and tomato puree, plus the cup of water.  Cook until it has turned into a smooth paste.

Add the chopped tomatoes and let it simmer until the liquid has virtually dried up.

Remove from heat, set it aside to let it cool.

When cool to the touch, transfer to sterilised jars to preserve.

This tomato chutney is lovely with meat, cheese or pieces of bread.


Home-made Honeycomb Recipe


Home-made Honeycomb Recipe

I love honeycomb. I always get a big packet of this toffee/caramel honeycomb when there is a fair in Hampstead Heath. I love the bubbly, crunchy texture.

Honeycomb is fairly easy to make but can be dramatic; as you pour the bicarbonate of soda to the bubbling sugar syrup, there may be that scary moment when the syrup would resemble a golden lava erupting from a volcano. Just be careful and take into consideration that boiling sugar can be very, VERY HOT.

Be that as it may, it is worth the effort as it is fun to make and a delight to the taste buds.


Butter for greasing
1 tbsp bicarbonate of soda
200g caster sugar
4 tbsp golden syrup


This recipe will involve fairly fast actions and therefore utensils, such as the baking sheet and hand whisk to be used, should be at hand and at the ready before commencing the preparation.

Grease a baking sheet with enough butter.

Add the sugar and golden syrup to a heavy bottomed large saucepan.

Place the saucepan over a low heat, stirring the mixture constantly using a wooden spoon until the sugar granules completely dissolve into the golden syrup.

Once melted, remove the spoon and let the sugar mixture simmer until it is bubbling and has turned golden.

Remove from the heat and this is the part when you need to be extra careful but be confident ;). As soon as you remove the pan from the heat, whisk in the bicarbonate of soda. It would like make the sugar syrup to foam like a lava from a volcano. Just continue to whisk for a few moments.

Pour this hot delicious half liquid, half air to the waiting greased baking sheet.

Leave to cool for an hour and a half.

The honeycomb can then be eaten as candy or crumbled into puddings or ice-cream.

Super gloriously yummy!

Chocolate Truffles Basic Recipe

Chocolate is, let’s face it, far more reliable than a man.
– Miranda Ingram


Chocolate Truffles Recipe


  • 400g good-quality dark chocolate, 70% cocoa solids (bear in mind that very high percentage of cocoa solid would most probably result in rather bitter truffle.)
  • 300ml pot double cream
  • 60g unsalted butter


  1. Chop the chocolate roughly and transfer into a large bowl.
  2. Put the cream and butter into a saucepan and heat gently under a low heat until the butter melts and the cream starts to simmer.
  3. Remove from heat, then pour over the chocolate.
  4. Stir the chocolate and cream together thoroughly until you end up with a smooth mixture.
  5. This is a basic recipe but if you wanted to add your preferred flavouring, it is at this stage that you can add them.  Divide the chocolate mixtures into separate bowls and add cherries, alcoholic beverage such as a bit of rum, brandy, tia Maria, also  coconut slivers and zest of lemon, etc.
  6. Now leave the mixture to cool down for at least 4 hours.
  7. Let the fun begins.  The truffle mixture can be shaped in many different ways that will suit you.  Try dipping an ice creamer scooper or a melon baller in hot water to take a portion from the truffle mixture.  Drop the ‘ball’ into some greaseproof paper.  Do this procedure until you have made as many ‘balls’ as you can out of the truffle mixture.  It is also advisable to put the truffle mixture in a pipe bag to pipe out little balls.  Also you can take some of the mixture in your hand and shape them into little balls between your palms.
  8. Coat your truffles immediately after shaping.  You can roll them on some crushed pistachio nuts, cocoa powder, desiccated coconut or some finely chopped fruits and nuts.  Be creative.
  9. If for any reason, that the truffles are not eaten in one sitting, these can be stored in air-tight container in the fridge and will last for 3 weeks. 😉

helpful tips To make your truffles creamier, use Creme fraiche instead of double cream.  Creme Fraiche will give the truffle a melt in the mouth texture.

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