My chilli plant has gone nuts with really hot chillies. So I made chilli sauce.
125g “firey red” chillies, roughly chopped
2 garlic cloves, crushed
1/4 red capsicum, roughly chopped
2 black russian tomatoes, roughly chopped
1/8 cup white vinegar
1 tbs sugar
Heat all ingredients in a saucepan on high until vinegar is boiling. Reduce to simmer and heat for 10 minutes, stirring occasionally. Transfer ingredients to a blender and blend until smooth. Place in sterilised jar. Consume within 3 months.
Note: I didn’t deseed the chillies so this sauce pretty much blows your head off which is just how the hubby likes it. For a “cooler” version, ditch some seeds. (and save some to plant later for more chillies).
The strawberry popsicles I made earlier were delicious, but they took forever to eat. So I thought I’d make a baby, snack version. I just put the yoghurt mixture into an ice tray instead, and added a toothpick to each one. The mixture was thick enough to hold the toothpick in place. Easy 🙂
One small mango, cut up
Four tablespoons of natural yoghurt
Two tablespoons of apple juice
Mix all ingredients in a blender. Transfer to ice tray. Freeze for 4 hours.
I didn’t add chia seeds to these so they haven’t got that low GI goodness that chia seeds give but this way they’re nice and smooth 🙂
Since we’re renovating our backyard it’s been a while since I’ve grown any food (other than herbs), thus it’s been a while since I posted any food related posts. I didn’t grow anything here but I did have a recent dream that I was growing strawberries so that sort of counts! Either way, this is a healthy and tasty little treat I thought I’d share.
1/3 punnet strawberries, chopped
3 tbs natural yoghurt
1/4 cup apple juice
2 tsp white chia seeds
Put all ingredients into a blender. Blend until smooth. Pour into popsicle moulds. Freeze for 4 hours.
The strawberry and chia seeds give it a bit of texture which I quite like. Plus the chia will give you some of that long lasting energy 🙂
New favourite snack: cheese and biscuits with homemade green tomato chutney on top 🙂
My green tomato experiments continue..
1 onion, sliced
2 garlic cloves, sliced
1 tbs olive oil
10 green and slightly red tomatoes, sliced
750ml vegetable stock
Preheat oven to 180 degrees Celsius. Drizzle olive oil over oven tray. Arrange sliced tomatoes and garlic on tray and drizzle more olive oil over the top. Roast for 30mins. Fry onions in large pan until soft. Add roasted tomatoes and garlic. Add stock, salt, pepper and thyme. Simmer for 20mins, stirring occasionally. Put mixture in food processor and process until smooth. Serve with crusty bread and a dollop of natural yogurt.
So I cracked it with my two Roma tomato plants that I randomly chucked in the garden cos they didn’t fit in the vegie boxes. I didn’t stake them with as much love as my other tomatoes and they were falling over the lawn and the tomatoes themselves were becoming home to slugs and millipedes before I got to them. So I pulled off all the tomatoes that hadn’t yet been made into a home (all the green ones) and pulled the plants out.
Next step was to decide what to do with 1.5kg of green tomatoes
I’ve never made chutney or jam or any of those lovely things before so I took to the internet to find some recipes that a. Looked yum, b. Looked easy, and c. Got good reviews. I found this recipe called Gran’s Green Tomato Chutney.
This recipe is super easy, and I love the step by step instructions with pictures. When I first added my onion and tomatoes I thought I’d calculated the amount of vinegar wrong because there seemed to be way too many tomatoes. I quickly checked the picture associated with that step and saw that that was how it was meant to look.
You’ll be horrified to know that I bought jars. From a shop. With money. Now that I’m officially someone who makes chutney I’ll have to start saving jars!
Had my first sample of chutney tonight on a homemade quiche. A good sign is that Adam kept telling me he didn’t want to waste it on quiche because the quiche already had so much flavour that he couldn’t taste the chutney well enough. He wants us to eat it with cheese and biscuits so we can fully appreciate it’s sweet goodness. It is pretty nice I must say. I’m definitely a homemade chutney lady now! 🙂
(With tomatoes of course!)
500g Fettuccine pasta
400g roma tomatoes, sliced into 1cm slices
2 cloves garlic, crushed
2 small, red chillies (or one if you like it milder), sliced thinly
300g raw prawns
Freshly grated pecorino cheese
Preheat oven to 200 degrees celcius. Arrange sliced roma tomatoes (homegrown of course) over greased oven tray. Roast for 15 minutes. Cook pasta according to instructions. Splash a generous amount of olive oil onto a hot fry pan. Fry garlic and chillies for a couple of minutes. Add prawns and fry for a further minute. Squash roasted tomatoes with a fork and add to fry pan. Add a generous handful of fresh basil to sauce. Drain fettuccine and stir pasta through sauce. Serve with freshly grated pecorino. Quick, easy, summery, mouth-watering dinner.