Home-grown, home-made Recipes
Quick and easy tomato chutney
Homemade tomato chutney is a symphony of flavours that captures the very essence of home and heart. Crafted from home-grown tomatoes and an array of aromatic spices, it's a culinary masterpiece that takes you on a journey through time-honoured family recipes and cherished moments in the kitchen. As you delve into each spoonful, you'll encounter the perfect balance of sweet, tangy, and spicy, creating a taste sensation that's utterly irresistible. Whether paired with a hearty cheese platter, spread on a sandwich, or as a condiment for your favourite curry, homemade tomato chutney is a versatile delight that adds a touch of homemade warmth and nostalgia to every meal.
Ingredients:
1 kg ripe tomatoes, chopped
1 large onion, chopped
2-3 garlic cloves, minced
1 small red chilli pepper, finely chopped (optional)
1/2 cup (120 ml) apple cider vinegar
1/2 cup (100 g) brown sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Method:
1. In a large saucepan, combine the chopped tomatoes, onion, garlic, and chilli pepper (if using).
2. Add the apple cider vinegar, brown sugar, salt, cumin, coriander, and cinnamon to the saucepan, and stir to combine.
3. Place the saucepan over medium-high heat and bring the mixture to a boil. Stir occasionally to prevent sticking.
4. Reduce the heat to low, and let the mixture simmer for 30-40 minutes, or until the chutney has thickened and the tomatoes have broken down.
Remove the saucepan from the heat and let the chutney cool to room temperature.
5. Transfer the chutney to a sterilised jar or container, and store in the refrigerator for up to 2 weeks.
6. This tomato chutney goes well with cheese, sandwiches, crackers, or as a condiment for any Indian dish. Enjoy!
Here are some variations to the basic tomato chutney recipe:
Spicy Tomato Chutney: To make the chutney spicier, increase the amount of chilli pepper or add a pinch of cayenne pepper or red pepper flakes to the recipe.
Ginger Tomato Chutney: Add a tablespoon of freshly grated ginger to the chutney to give it a zingy flavour.
Mango Tomato Chutney: Add diced mango to the recipe to give it a fruity and tangy twist. You can also use mango chutney as a base and add chopped tomatoes to it.
Mint Tomato Chutney: Add a handful of fresh mint leaves to the recipe to give the chutney a fresh and cooling flavour.
Garlic Tomato Chutney: Add extra garlic cloves or substitute roasted garlic for the minced garlic for a deeper, richer flavour.
Tamarind Tomato Chutney: Add a tablespoon of tamarind paste to the recipe for a sweet and sour flavour.
These variations are just a few examples. Feel free to experiment with different herbs, spices, and fruits to create your own unique tomato chutney recipe!
Pickled cucumbers to keep in the fridge
Homemade, homegrown cucumber pickles right from your fridge. These crunchy treasures are utterly delicious, prepared with cucumbers freshly picked from your garden, infused with a tangy blend of vinegar, dill, garlic, and spices. With every crisp, briny bite, you'll savour the satisfying blend of sweet and sour notes that dance on your taste buds. Unlike store-bought pickles, these homemade gems are a testament to the care and craftsmanship that goes into preserving summer's bounty. Stored in your fridge, they're always within arm's reach, ready to elevate your sandwiches, burgers, or even enjoyed as a simple, refreshing snack.
Ingredients:
2 large cucumbers, sliced
1 small onion, thinly sliced
240 ml water
240 ml white vinegar
60 g granulated sugar
1 tablespoon (15 g) salt
2 cloves garlic, minced
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon dill seeds
1 bay leaf
Method:
1. In a large glass jar or container with a tight-fitting lid, layer the sliced cucumbers and onions.
2. In a medium saucepan, combine the water, white vinegar, sugar, salt, garlic, black peppercorns, mustard seeds, dill seeds, and bay leaf. Bring the mixture to a boil, stirring occasionally to dissolve the sugar and salt.
Once the mixture comes to a boil, remove it from the heat and let it cool to room temperature.
3. Pour the cooled liquid over the cucumbers and onions, making sure they are completely covered.
4. Cover the jar or container with a tight-fitting lid and refrigerate for at least 24 hours before serving.
5. The pickles will keep in the refrigerator for up to two weeks.
6. Enjoy your homemade refrigerator pickles with sandwiches, burgers, or as a snack on their own!
Variations to the basic fridge pickle recipe:
Spicy Pickles: To make spicy pickles, add 1-2 sliced jalapeño peppers or red pepper flakes to the jar along with the cucumbers and onions before pouring the pickling liquid.
Sweet and Sour Pickles: To make sweet and sour pickles, increase the amount of sugar to 120g and add 120ml of apple cider vinegar in place of some of the white vinegar.
Garlic Dill Pickles: To make garlic dill pickles, add 2-3 cloves of sliced garlic and a handful of fresh dill to the jar along with the cucumbers and onions before pouring the pickling liquid.
Bread and Butter Pickles: To make bread and butter pickles, add 120g of brown sugar and 1 teaspoon of celery seed to the pickling liquid, and slice the cucumbers and onions thinner than usual.
Asian-Inspired Pickles: To make Asian-inspired pickles, add 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 teaspoon of grated fresh ginger to the pickling liquid. You can also add sliced carrots or daikon radish for some extra crunch and flavours.
These variations are just a few examples, feel free to experiment with different herbs, spices, and flavours to create your own unique pickling recipe!
Roasted Cauliflower Steaks with Tahini and Pomegranate
Each tender cauliflower "steak" is roasted to perfection, delivering a delightful contrast of caramelised edges and a melt-in-your-mouth centre. The tahini sauce, infused with zesty lemon and garlic, adds a luscious, nutty richness to every bite. And the pièce de résistance? The vibrant pomegranate seeds that provide a burst of sweet-tart freshness, making every mouthful an exquisite symphony of flavours and textures. A feast for both the eyes and the palate, these Roasted Cauliflower Steaks are a culinary masterpiece that promises to leave a lasting impression.
Ingredients:
For the Cauliflower Steaks:
- 1 large cauliflower head
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
For the Tahini Sauce:
- 4 tablespoons tahini paste
- Juice of 1 lemon
- 2 cloves garlic, minced
- 2 tablespoons water (adjust for desired consistency)
- Salt to taste
For Garnish:
- 1/2 cup pomegranate seeds
- Fresh parsley leaves, chopped
Method:
1. Preheat the Oven: Preheat your oven to 200°C (400°F).
2. Prepare the Cauliflower: Remove the leaves from the cauliflower and trim the stem to create a flat base. Place the cauliflower upright on a cutting board. Carefully slice it into 2-3 thick "steaks," about 2-3 cm (1 inch) thick. Save any loose florets for roasting alongside the steaks.
3. Season and Roast: Place the cauliflower steaks and any loose florets on a baking tray. Drizzle with olive oil, then sprinkle with ground cumin, ground coriander, salt, and pepper. Use your hands to rub the seasoning into both sides of the steaks. Roast in the preheated oven for about 25-30 minutes or until the cauliflower is tender and golden brown, flipping the steaks halfway through.
4. Prepare the Tahini Sauce: While the cauliflower is roasting, prepare the tahini sauce. In a bowl, whisk together the tahini paste, lemon juice, minced garlic, and water. Add water gradually until you reach your desired sauce consistency. Season with salt to taste. Set aside.
5. Assemble and Serve: Once the cauliflower steaks are done, transfer them to serving plates. Drizzle the tahini sauce generously over the steaks. Sprinkle with pomegranate seeds and chopped fresh parsley.
6. Enjoy: Serve your roasted cauliflower steaks with tahini and pomegranate immediately. The combination of tender, roasted cauliflower with creamy tahini and the sweet burst of pomegranate seeds creates a delightful and visually stunning dish that's perfect as a main or a side. Enjoy!
Herby Tomato Tart
Indulge in summer's finest flavours with this exquisite Herby Tomato Tart. Featuring a flaky, buttery crust adorned with thinly sliced, ripe tomatoes, a harmonious blend of fresh basil, oregano, and thyme, and a luxurious layer of melted mozzarella cheese, all kissed by garlic-infused olive oil, this tart is simply irresistible. Whether enjoyed warm or at room temperature, it's a culinary masterpiece that's great with picnics, gatherings, or any meal at home. Taste the essence of summer with each delightful bite!
Ingredients:
For the Tart Crust:
- 200g all-purpose flour
- 100g cold butter, cubed
- Pinch of salt
- 1-2 tbsp cold water
For the Filling:
- 4-5 medium-sized ripe tomatoes, thinly sliced
- 150g mozzarella cheese, sliced or shredded
- 2 tbsp each fresh basil, oregano, and thyme, chopped
- Salt and black pepper to taste
- 2 tbsp olive oil
- 2 cloves garlic, minced
Method:
1. Combine flour and salt. Add cold, cubed butter. Rub into coarse breadcrumbs. Gradually add cold water to form a dough. Chill for 30 minutes.
2. Preheat oven to 200°C (390°F).
3. Roll out dough to fit a 25cm (10-inch) tart tin. Press into tin and trim excess.
4. Blind bake crust for 10-12 minutes until lightly golden.
5. Mix minced garlic with olive oil. Layer tomato slices on crust. Brush with garlic-infused oil. Sprinkle cheese, herbs, salt, and pepper.
6. Bake for 25-30 minutes until tomatoes are tender, and cheese is golden.
7. Serve warm or at room temperature. Enjoy your herby tomato tart!
Rhubarb Concentric Circle Tart
Crafted with precision and a dash of artistry, this tart is a symphony of flavours and textures. The tender, fresh rhubarb pieces, standing proudly in concentric circles atop a golden, flaky pastry base, are the stars of this show. Each bite reveals their delightful balance of sweet and tart, enhanced by the subtle zest of lemon and a touch of sugar. This masterpiece is a visual marvel, but it's the perfect fusion of rhubarb and pastry that truly shines. Whether served warm or at room temperature, with a dollop of cream or in its unadulterated splendour, this Rhubarb Concentric Circle Tart is a tribute to the beauty and taste of an allotment classic!
Ingredients:
For the Pastry:
- 200g all-purpose flour
- 100g cold butter, cubed
- 1 egg yolk
- 2 tablespoons cold water
- Pinch of salt
For the Filling:
- 500g fresh rhubarb, trimmed and cut into short lengths (about 5-7cm or 2-3 inches)
- 100g granulated sugar
- 1 tablespoon cornstarch
- Zest of 1 lemon
- 1 tablespoon lemon juice
Method:
1. Prepare the Pastry: In a large bowl, combine 200g of all-purpose flour and a pinch of salt. Add 100g of cold, cubed butter. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs. In a small bowl, whisk 1 egg yolk with 2 tablespoons of cold water. Gradually add the egg mixture to the flour-butter mixture, mixing until the dough comes together. Be careful not to overwork the dough. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
2. Blind Bake the Pastry: Preheat your oven to 180°C (350°F). Roll out the chilled dough into a circle large enough to fit your tart tin (about 28cm or 11 inches). Line the tart tin with the pastry and prick the bottom with a fork. Place parchment paper and pie weights or dried beans on top. Bake for 15 minutes. Remove the paper and weights and bake for an additional 5 minutes, or until the pastry is lightly golden.
3. Prepare the Rhubarb: In a bowl, toss the 500g of fresh rhubarb pieces with 100g of granulated sugar, 1 tablespoon of cornstarch, the zest of 1 lemon, and 1 tablespoon of lemon juice until well coated.
4. Create the Concentric Circles: Starting from the outer edge, stand the rhubarb pieces upright in the pastry, forming concentric circles, and working your way towards the centre.
5. Bake the Tart: Place the tart in the preheated oven and bake for 35-40 minutes, or until the rhubarb is tender when pierced with a fork.
6. Serve: Let the rhubarb tart cool slightly before serving. It's delightful on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy your stunning rhubarb concentric circle tart!
Greek Fried Aubergines with Crumbled Feta
Greek Fried Aubergines with Crumbled Feta is a delightful Mediterranean dish that celebrates the rich, earthy flavours of home-grown aubergines. Sliced into rounds, these aubergines are transformed into crispy, golden delights through a simple yet irresistible frying process. The crumbled feta cheese adds a creamy and tangy contrast, lifting each bite to a symphony of tastes and textures. This dish embodies the heartiness and warmth of Greek cuisine, making it a perfect appetiser or side dish for any occasion. Enjoy a taste of Greece right in your own home with this classic recipe, grown in your own garden!
Ingredients:
- 2 large aubergines (about 600g each)
- 200g all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 250ml vegetable oil (for frying)
- 150g crumbled feta cheese
- Fresh parsley leaves for garnish (optional)
Method:
1. Prepare the Aubergines: Wash and trim the aubergines. Slice them into rounds about 1 cm (0.4 inches) thick. Place the slices in a colander, sprinkle them with salt, and let them sit for about 30 minutes. This helps to draw out excess moisture and bitterness.
2. Rinse and Dry: After 30 minutes, rinse the aubergine slices under cold water to remove the salt. Pat them dry with paper towels or a clean kitchen cloth.
3. Coat in Flour: In a shallow dish, combine the flour, salt, and ground black pepper. Dredge each aubergine slice in the flour mixture, ensuring they are evenly coated on both sides.
4. Heat the Oil: In a large, deep frying pan, heat the vegetable oil over medium-high heat until it reaches about 180°C (360°F). To test if the oil is hot enough, you can drop a small piece of bread into the oil; it should sizzle and turn golden brown within seconds.
5. Fry the Aubergines: Carefully place the coated aubergine slices into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy. Remove them with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
6. Serve: Arrange the fried aubergines on a serving platter. Crumble the feta cheese on top and garnish with fresh parsley leaves if desired.
Balsamic Roasted Beets and Cauliflower
Roasted Beetroot and Cauliflower with Balsamic and Coriander is a vibrant and flavourful dish that combines the earthy sweetness of roasted beetroot with the nutty essence of cauliflower, all brought together with the rich tang of balsamic vinegar and the aromatic touch of ground coriander. This dish not only tantalises your taste buds but also presents a visually striking medley of deep red and creamy white, making it an enticing addition to any meal. Whether served alongside your favourite roast or as a standalone vegetarian delight, it's a versatile and wholesome dish that celebrates the natural goodness of these easy-to-grow vegetables. A perfect blend of sweet, savoury, and herbaceous notes, it's an ode to the joys of roasted goodness.
Ingredients:
- 500g beetroot, peeled and cut into wedges
- 500g cauliflower florets
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon ground coriander
- Salt and black pepper to taste
- Fresh coriander leaves for garnish (optional)
Method:
1. Preheat the Oven: Preheat your oven to 200°C (390°F).
2. Prepare the Vegetables: In a large mixing bowl, combine the beetroot wedges and cauliflower florets. Drizzle with olive oil and balsamic vinegar. Sprinkle ground coriander, salt, and black pepper over the vegetables. Toss to coat them evenly with the seasonings.
3. Roast: Spread the seasoned vegetables in a single layer on a baking tray lined with parchment paper. Roast in the preheated oven for about 30-35 minutes, or until the beetroot and cauliflower are tender and caramelised, stirring once or twice during cooking.
4. Serve: Transfer the roasted beetroot and cauliflower to a serving dish. Garnish with fresh coriander leaves if desired. Serve hot as a delicious and nutritious side dish.
Roasted Squash and Elephant Garlic
Roasted Squash and Elephant Garlic Soup is a comforting and hearty delight that combines the natural sweetness of roasted butternut squash with the rich, mellow flavour of elephant garlic, all bathed in a luscious chicken stock. The result is a velvety, soul-warming soup that is as comforting as it is delicious. The roasted elements infuse the soup with a depth of flavour, while the touch of Sriracha sauce adds a subtle kick to each spoonful. This is a soup that embraces the warmth of a homemade chicken stock and celebrates the earthy goodness of homegrown vegetables, making it the perfect choice for a cozy, heartwarming meal. Whether enjoyed on a chilly evening or as a comforting lunch, this Roasted Squash and Elephant Garlic Soup is a bowl of pure comfort!
Ingredients:
- 800g squash of your choice, butternut and kabocha both work well, peeled and diced
- 3 cloves of elephant garlic, peeled
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 1 litre chicken stock, home-made if you have it
- Salt and black pepper to taste
- Sriracha sauce for garnish (optional)
Method:
1. Preheat the oven to 200°C (390°F). On a baking tray, place the diced butternut squash and peeled elephant garlic cloves. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Roast them in the preheated oven for about 30-35 minutes, until the squash is tender and caramelised.
2. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.
3. Add the roasted squash and garlic to the pot. Pour in the chicken stock. Bring the mixture to a simmer and let it cook for about 10-15 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
5. Return the pureed soup to the pot and heat it over low heat. Season with salt and black pepper to taste.
6. Ladle the soup into bowls, garnish with a drizzle of Sriracha sauce if desired, and serve hot.
