Wednesday, 26 February 2014
10 yellow limes
200 gm ginger; peeled and sliced thinly
1 lemon; juiced
2 tsp. salt
1 cup water
1 cup gur / brown sugar
2 tsp. cayenne pepper (or to taste)
1. Place the limes in boiling hot water, slice thinly when cool.
2. Add the ginger, lemon juice and salt and leave overnight.
3 Add the water and bring to boil, simmer for at least 1 hour.
3. When the lime peel is soft, add the gur or sugar, and bring to a fast boil.
4. After 15 minutes check if it ready by placing a drop on a cold saucer in the fridge.
5. It is ready if it sets.
6. Take of the heat, dd the cayenne pepper and mix.
7. Let it cool and place in sterilised jars.
Makes 2 jars.
Saturday, 8 February 2014
Thursday, 30 January 2014
Ideal lunch for a winter's day
1 tablespoon olive oil
1 onion; chopped fine
2 cloves garlic; minced
1 inch ginger; grated
2 red peppers
2 courgettes; peeled and diced
1 400gm can white beans
600 mls stock (made from bouillon stock cube or powder)
roasted paprika powder for garnish
1. Heat oven to 180C, and roast the peppers for 30 minutes
2. Heat the oil in a saucepan and add the onions, cook until golden, add the garlic and ginger
3. Add the courgette and saute for about 5 minutes
4. Peel the roasted pepper, chop into small chunks and add to the saucepan
5. Add the beans and stock and bring to boil, simmer for 10 minutes.
6. Liquidise, I use a hand held wand.
Serve sprinkled with paprika.
Wednesday, 29 January 2014
Easy on this, it is lethal
6 scotch bonnet peppers
4 sweet peppers
1 head garlic; halved
1 heaped teaspoon mustard powder
1 tablespoon brown sugar
1 teaspoon salt
1. Heat the oven 180 C.
2. Place all the peppers and garlic on a silver foil lined tray
3. Bake for 30 minutes.
4. Put some gloves on and peel the peppers and garlic
5. Place in a saucepan with the sugar, vinegar mustard and salt.
6. Bring to boil, simmer for 10 minutes.
7. Cool, liquidise and bottle.
Monday, 24 June 2013
Wilted Spinach with Garlic
Grilled Vine Tomatoes