Month: February 2015

February 7, 2015 Accompaniments, Indian Recipes, Pickling Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Beetroot Chutney. How to Make Beetroot Chutney at Home

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Beetroot Chutney. How to Make Beetroot Chutney at Home
Author: 
Recipe type: Chutney / Accompaniments
Cuisine: Indian
 
Beetroot chutney is a fantastic accompaniment to curries and just about any meat dish, including chicken and seafood. It is easy to make, and although the cooking time is on the longer side, it is well worth the effort.
Ingredients
  • 400g Beetroot, peeled and finely diced
  • 250ml Water
  • 1 Onion, finely chopped
  • 400ml Cider vinegar
  • 50ml Balsamic vinegar
  • 400g Sugar
  • 5ml Ground cinnamon
  • ½ Tsp Fresh ginger paste
Instructions
  1. Place the finely diced beetroot, water, finely chopped onion, cider vinegar, balsamic vinegar, sugar, cinnamon and ginger in a large pan.
  2. Bring to a boil, reduce the heat and simmer for 60 to 90 minutes stirring every 10 minutes.
  3. After about 60 minutes you will notice that the liquid has reduced considerably and is starting to become syrupy.
  4. Continue to reduce the liquid until a clean trail is left when you drag the bottom of the pan.
  5. Remove the chutney from the heat and allow it to cool for 15 minutes before transferring it to sterilized jars. Allow the chutney to age for 2 weeks in a cool, dark place before serving.

 

February 6, 2015 Accompaniments, Curries, Main Courses, Potato Recipes, Thai Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Thai Green Curry Potatoes. Rich & Spicy Thai Green Curry with Potatoes

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Thai Green Curry Potatoes. Rich & Spicy Thai Green Curry with Potatoes
Author: 
Recipe type: Thai Green Curry / Vegetarian / Vegan
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Thai Green Curry with Potatoes is really easy and really tasty. This makes for a perfect accompaniment or main course. Although this is not authentically Thai in origin, this dish displays all of the flavors and aromas of Thai green curry.
Ingredients
  • 2 Medium onions, peeled and cut into eighths
  • 2 Tbs Chopped Garlic
  • 6 Medium Potatoes, peeled and cubed
  • 45ml Oil
  • 2 Tbs Green Curry Paste (you can adjust this if you prefer hotter or cooler)
  • 400ml Coconut cream
  • 2 Tbs Chopped coriander or garlic chives
Instructions
  1. Place the cubed potatoes, onion and garlic in a large pan along with the oil. Place the pan over medium heat and saute for 7 minutes until the onion is tender.
  2. Add the Thai green curry paste and stir this in for 30 seconds until fragrant.
  3. Add the coconut cream and stir this in. Bring the pan to a boil, reduce the heat to a simmer and allow this to simmer for 20 to 30 minutes until the potato is tender.
  4. Season with salt to taste and transfer the potato to serving bowls. Garnish with fresh coriander or snipped chives and serve immediately.

 

February 3, 2015 Dessert, Vegetarian Recipes

Mango Yoghurt Ice-Cream. Homemade Creamy, Smooth Yogurt Ice Cream.

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Mango Yoghurt Ice-Cream. Homemade Creamy, Smooth Yogurt Ice Cream.
Author: 
Recipe type: Dessert
Serves: 4
 
This mango yogurt ice-cream is absolutely delicious. By a adding a little sour cream to the mix, the result is a smooth, creamy ice-cream with very little crystallization, which is always a problem when making yogurt ice cream.
Ingredients
  • ½ Cup plain yogurt
  • ½ Cultured sour cream
  • ¼ Cup sugar
  • Flesh of 2 ripe mangos
  • 45ml Cane syrup
  • Pinch of salt
Instructions
  1. Place the mango flesh, yogurt, sour cream, sugar, cane syrup and salt in your blender.
  2. Blend this until absolutely smooth.
  3. Pour the creamy mixture into your ice cream maker and follow the manufacturer's instructions for your machine.
  4. If you do not have an ice cream maker, simply pour the mixture into a container and place it in the freezer for 45 minutes. Remove it from the freezer and whisk it vigorously. Return it to the freezer to complete freezing.
  5. Serve as you would any other ice cream. You will notice just how smooth and creamy this is, with very little crystallization, wonderful color and a magnificent flavor.

 

February 1, 2015 Accompaniments, Garnishes, Pickling Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Pickled Shredded Beetroot. How to Pickle Beetroot at Home – Homemade Pickled Beetroot & Onion.

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Pickled Shredded Beetroot. How to Pickle Beetroot at Home - Homemade Pickled Beetroot & Onion.
Author: 
Recipe type: Vegetable / Preserves
Prep time: 
Total time: 
 
Pickled shredded beetroot is quick and easy to make. This recipe uses shredded beetroot and onion, and you can choose whether to make it hot and spicy or plain. If you prefer plain, simply omit the chilli and pepper from the recipe.
Ingredients
  • 2 Medium onions, halved and thinly sliced into half-rounds
  • 4 Medium beetroot, peeled, topped & tailed and grated with the grain
  • 3 Tbs Pickling salt (or Kosher salt)
  • 1 Green chilli sliced thinly (optional)
  • 1 Tsp Black peppercorns (optional)
  • 1½ Cups White wine vinegar
  • ⅓ Cup Cane syrup (or honey)
Instructions
  1. Top and tail and peel the beetroot. The grain of the beetroot runs from top to bottom, so when you grate it make sure you follow the grain otherwise it will disintegrate into small bits as it pickles.
  2. Cut the onions in half, then into thin half rounds. Combine the beetroot and onion in a large mixing bowl. Add the salt and mix this in thoroughly. The salt extracts the excess water from the vegetables. Allow this to stand for 20 minutes.
  3. Whole the veges stand, combine the vinegar, cane syrup, black peppercorns, and sliced chilli in a small saucepan.
  4. Bring this to a boil, remove it from the heat and allow it stand until the vegetables have completed sweating.
  5. Place a colander over a large mixing bowl and pour the beet and onion into the colander. Pick up handfuls of the veg and squeeze out as much liquid as you can, transferring the dry veg back to its original mixing bowl as you go.
  6. Transfer the beet and onion to a sterilized jar and pour the vinegar solution over the vegetables until it is just covered.
  7. Place the lid on the jar and allow this to age for at least a few days before serving.

 

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