Chutney | recipes

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HELLO, AND WELCOME TO MY SITE I HOPE YOU ENJOY THE RECIPES THAT I HAVE SOURCED AND RESEARCHED. BELOW YOU CAN MAKE A COMMENT AND I WILL GET BACK TO YOU OR JOIN THE MAILING LIST. By adding your email address you will automatically be added to my members list which I will use only to send you regular updates. YOU CAN ALSO FOLLOW ME ON FACEBOOK, PINTEREST HAVE FUN COOKING AND I LOOK FORWARD TO HEARING FROM YOU. CELIA

Please get in touch, always happy to hear your thoughts, successes (and I am sure not often your failures) looking forward to hearing from you soon. Celia

Christmas Day - Turkey , Beef, Goose, Stuffing, Starters and sides.

STARTERS Potted Stilton PREP: 15 MINS COOK: 2 MINS plus 2 hrs chilling EASY MAKES 1 LARGE RAMEKIN 200g Stilton, rind removed,...

Savory Gift

A savory gift, not everyone loves sugar and spice..

Red onion marmalade

Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch Ingredients 2kg red onions or regular onions 4...

Bramley & walnut chutney

Studded with walnuts and stem ginger, this pickle is delicious on a cheeseboard or with cold meats, plus it makes a great gift....

Seville orange marmalade

Seville oranges have a very brief winter season from December to February. Seize the short Seville orange season and boil up homemade...

Really fruity strawberry jam

This is a syrupy, soft-set jam with juicy strawberry chunks. Perfect for topping cakes, scones, and thick slices of hot toast....

Apple & cranberry chutney

Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats Ingredients...

Rhubarb & ginger jam

This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger Ingredients 1kg pink...

PRESERVING

I thought for a nice change we should have a preserving fruit and vegetable week, if you have never done this I promise its not as...

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COOKING TIPS

You do not have to be stressed at Christmas if the idea of cooking for family and friends is just all to much you can buy everything you need at most supermarkets, just pop in the oven no preparation sit back and enjoy a glass of champagne (you can either ban all from your kitchen so they think your amazing, or tell them that it all comes from whichever store you choose so you could spend more time with them. NO SHAME IN THAT.

Whole herbs and spices last longer than crushed or ground versions

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Test freshness of herbs by moving some around in your hand and sniffing to see if spice gives off flavorful aroma

Generally speaking 1 cup fresh herbs = 1/3 cup dried as the dried spices have more intense flavor

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Decorating your cake

use gingerbread Christmas trees, a house and hearts (you’ll need about 15 hearts for the outside). To decorate, mix 300g fondant icing sugar with enough water to make a thick icing, transfer to a piping bag fitted with a fine nozzle. Decorate however you like, then leave to dry. Place the trees and house on top of the cake and push the hearts into the icing.

Only one tin?

If you have just 1 x 20cm cake tin, you can easily divide the cake mixture into three and bake the sponges in batches. Work in metric measurements as they are easier to scale down for this recipe, and write the new measurements out before you start, so you don’t get mixed up halfway through.

A little bit about me ..Celia Loves Wine , Fast Cars and Travel and Any Thing New.

Rock Music and Jazz, the Classics and Bocelli, In love with Commissario Montalbano - alias Luca Zingaretti (more about him later)

Needles and Threads ,

A Challenge, Dancing in the Rain, A Cool Glass of Beer, All Thing Shiny & Sparkly , Mad Hats and Mad Shoes