getting addicted to chutneys…..green tomato chutney

Posted on 30 August, 2014 by saskia

It’s so strange a couple of years ago I tasted some chutney, but I really didn’t like. But now I really love chutney, so it’s true they say that taste will change every couple of years. So I made special for the potluck hold in eco-village in the place Bergen some chutney with green tomatoes. Finally we didn’t stay long at the festival and missed the potluck, it was rainy and the workshop we were taking wasn’t the workshop I expected. The area is very huge and big and i am curious how it will be when it is finished, how it looks like. They are really at the beginning of making a eco-village.
Anyway now I ate the chutney at my evening dinner, a good solution!
I took the recipe from internet but took a little twist on it…thanks girls/guys

Ingredients for 2 jars of delicious green tomato chutney
600 gram of green tomatoes, washed an cut in 4 or more tiny pieces
100 millilitre of balsamic vinegar
60 millilitre of rice vinegar/ or apple vinegar
1 red chilli pepper cut in really tin slices, seeds removed
2 cloves of garlic minced
100 gram of raisins
2 teaspoons of dried ginger powder
90-100 gram of sucanat sugar
1/2 of a red onion cut in tny squares or strings

Kitchentools
a sauce pan
2 jars, cleaned very well in boiling water for 2-3 minutes

How to make this lovely chutney…..
Get both of the vinegars and poor them into the saucepan, heat the vinegar very slowly and poor in, while stirring, the sucanat sugar. When the sugar is dissolved throw in all the other ingredients and stir well, bring the mixture to a boil. Lets simmer this mixture for about 30 minutes, put the lid on the pan. Stir 1-2 times in the 30 minute time…
When the alarm goes and the 30 minutes are over take off the lid and stir the mixture again, let stand for like 30 minutes more. The mixture is going to be thicker that’s the goal. When you stir with the wooden spoon and you see on the bottom its getting like syrup….it’s ready!.

Get the jars and poor in the mixture, put the lid on the jars and set them upside down, so the lid will go vacuum.
You can eat the chutney directly or can save the jars in the fridge. I don’t know how long it will stay eatable, because i know this week all the 2 jars are finished!

enjoy

kitchenprince and -princess…………….raisin chutney

Posted on 18 August, 2014 by saskia

Today my son and I were prince and princess of the kitchen, he helped a lot. Cutting mint from the garden, squeezed the lemon, ate the lemon,took the knife and cut the ginger…
We made the kitchen like a real warplace, food everywhere, dirty spoons, sand over the floor, water everywhere…..but the results were two nice chutneys. The one is sour and mint…the other sweet with a hot bite somewhere.
Today I will write about the sweet with the hot bite, the raisin chutney! He liked and I did also……the mission is completed today!

Ingredients for the raisinchutney
1 cup of raisins
2,5-3 cm of fresh ginger root, minced
1/2 hot red pepper cut in slices without seeds
1/8 cup of water
juice of 1/2 a lemon
(salt if you like)

kitchentools
a food processor
a jar for the chutney

Yippie………
Mince the ginger, cut the pepper, squeeze the lemon. Put this all in the food processor with s-blade, together with all the other ingredients. Mix well and mix till it’s still have some bigger pieces. Taste if you like the taste,and you like? Great for on a flaxseed cracker or as a ‘sauce’ at your dinner meal!

enjoy/का आनंद

crackers….finally

Posted on 17 August, 2014 by saskia

This I wanted to make already for a long time. But always something came in between, but this evening i made them. I was so hungry I wanted to snack, I just already two tangerines. Still had the feeling I must eat more 🙂 So i looked upon the internet and saw a recipe for flaxseeds crackers….yes this is going to be the snack for this night.
And for the next morning for breakfast or fore the children as a snack or lunch.
Here you can make it also…

Ingredients for 20 crackers
80 gram flaxseeds
60 gram pumpkin seeds
50 gram sesam seeds
60 gram of sunflower seeds
175 millilitre of water
a dash of shoyu (soy sauce)
(some salt as you wish, I did without)

Kitchentools
a bowl
a spoon
an oven
baking paper

How to make….
Get the bowl, and put in all the seeds, mix this by hand, with a spoon. All the seeds are mixed well?
Put in the water and shoyu and mix again, let stand for 30 min or a little more. The water must be soaked by the flaxseeds.
If you think the ‘dough’ is ok, get the ovensheet, cover this with the baking paper and spread the mixture on the baking paper (something like 2 mm)
Take a knife and alreay cut some crackers out (this is quit a job, you must do it carefully), when the crackers are baked you only can break them.
The mixture is now ready for the oven, bake them like 175 degrees celsius, for 25 minutes.
And voila the crackers are ready to be eaten! Let the morning be great with this crackers!
Enjoy

Lowlands…..bramborak

Posted on 14 August, 2014 by saskia

AAaaah I can’t wait, Saturday I am going to lowlands, it’s a great festival with a fantastic atmosphere. They say it is not going to be a great weather day but who cares 🙂
Singing with the songs, dancing and drinking beer, I hope they have some nice food to buy.
Today I made something I promised to make 4 years ago and to put on my blog, finally here it is……Bramborak a typical Czech dish without vejce (egg)!

Ingredients Bramborak for 4 persons
1 kilogram of potatoes (grated by a food processor)
3-4 cloves of garlic minced
1/2 cup of flour
2 teaspoons of marjoram
Some dashes of salt and pepper
oil for frying

Kitchentools
a food processor
a frying pan
bowl

Lets make it….
Wash the potatoes, I didn’t peel them, but this is up to you. I grated the potatoes and put them in a bowl. Mince the garlic and put this also into the bowl, together with the flour, salt, marjoram and pepper. Make your hands dirty and mix by hands the potatoes and other ingredients together. When you have the feeling it is equal mixed, you get the frying pan and put in a little layer of oil (oil for frying)

Heat the oil slowly till it’s at good temperature (when a drip of water is sizzling in the oil, beware of yourself it is always a little tricky water and oil)
Make little pancakes of the mixture, I put 3 in a pan together (diameter 10 cm or something like). When the sides are turning brown, bake the other side. They are ready when both sides are dark of course not black that’s a sign of to hot oil!
Finish the mixture and you have some nice snacks or side dish!
enjoy/sníst

1 year of marriage……coriander chutney

Posted on 13 August, 2014 by saskia

Terrible, I forgot our weddings day today…my husband also. It is because of a card we got today by mail 🙂 I remember
Are we bad now?…or are we busy with other stuff?…. I know we are busy with other stuff. My husband is busy preparing for festival lowlands who’s going to be this weekend. I am busy with the children and today with the community garden, busy with cooking and making chutneys.And thinking about what to do with a lot of coriander leaves…
So next year better! Than we make a big party of it…with nice chutneys and Indian food. Here is the first chutney from internet.

Ingredients for the coriander chutney
2 cups of fresh coriander leaves
1 tablespoon of grated ginger root
1 green pepper cut in thin slices
Celtic or Himalayan salt to taste
(1/2-1 teaspoon of cumin powder if you like)
juice of 1/2 a lemon
(if you like 1 to 1,5 teaspoons of sucanat)

Kitchentools
a foodprocessor
a jar to put the chutney in

How to make your own chutney….
Put all the ingredients into the food processor (coriander leaves, ginger root, green pepper with or without seeds’with is sharper’,salt and lemon)
Mix untill it’s smooth and voila here is your chutney, nice for on a bread, to dip or whatever you like. You can storage the chutney in a jar in the fridge, I don’t know exactly how long, I just smell, taste and look at the paste to discover if it is still ok!

Enjoy/खा

elderpesto…..big garden

Posted on 11 August, 2014 by saskia

Our project is really fantastic, but have some points for improvement. But we are definitely on the right. The really nice thing about the gardening project, is…..I made already many dishes with fresh vegetables straight from the garden.And wow it taste so much better, better then a supermarket.
Everytime I learn more and more, I discover much about weed. That a lot of weed is still delicious for dinner, like elder, salt bush (Atriplex) en lady’s thumb (Persicaria maculosa), wild garlic (Allium ursinum). There is so much to discover in this world about plants and what you can eat or not.
Last i made a delicious pesto of a weed people really don’t like when they have it in the garden… I talk about elder, bishop’s weed. But the best way to get rid of the elder is to pi ck them and eat it. The taste has a little way of parsley.

The ingredients for a jar full of pesto

2 gloves of garlic
2 hands full of elder
2 tablespoons of pumpkin seeds
2 tablespoons of noble yeast flakes
8 tablespoons of olive oil
2 tablespoons of walnut oil
4 sun dried tomatoes (I used dried ones without oil, soak them in hot water for 10 minutes)

Kitchentools
a food processor

how to make
Again so easy, just get all the ingredients, wash the bishop’s weed, peel the garlic and so on. Put all the ingredients in the food processor and mix it till has a nice texture you like, a nice spread to put on your bread.
When it’s mixed get a jar and put it in a jar so you can close and safe it for longer time in the fridge. I don’t know exactly how long it will be eatable, but I always smell, look and taste it. But for sure 3 days after making it
Enjoy

guitar and nice banana-datebars…..

Posted on 5 August, 2014 by saskia

Long time I didn’t write for the blog, of course it is getting boring but I was too busy. I was sick for one week, I am spending a lot of time in the garden, seeding seeds, harvesting, planning some special days in the garden and get rid of the weed. Organizing some little parties.

But for 3 weeks now I am learning guitar from out a book and it really enjoys and relaxes me. I started with a classical book and now I am going to learn some blues (because a friend of my is learning blues with the bass guitar), of course I am far from a good guitar player but I really like it, and I am making time for it and a lot of progress. This year I want to take singing lessons also. I think singing is a good way of expressing yourself, get rid of stress and so on. Will I be relaxt more?
I really was relaxt about the date bars I made (I read the backside of a supermarket bar and made it my own), I don’t have a food-dehydrator so I finished them by oven. But if you have one it’s raw! It’s a great way of eating some nice stuff when you don’t have a lot of time, you can keep them a long time in the fridge, today our friends liked the taste.

for approx.30 banana date bars
Ingredients
225 gram of dried dates
140 gram of banana
125 gram of oat flakes
50 grams of walnuts
40 gram of raisins
20 grams of pear juice
2 teaspoons of cinnamon powder (maybe you like more?)
5 teaspoons of hemp seeds

Kitchentools
a food processor
an oven or food dehydrator
an oven dish
baking paper
a wooden spoon to spread the dough in the oven dish

How to make the bars!
Get the food processor and mix all the ingredients together till it’s like a dough (if you like you can make it more crunchy, don’t mix it too long then!)
Get a squared oven dish and put in a layer of baking paper. Get the wooden spoon and the mixture, poor the mixture into the oven dish and spread it out ( like 1 cm thick) Of course you can make the decision how thick you like.
Put the oven dish into the oven, I baked it for 40 minutes on the lowest temperature, just look if the bars are more compact after the 40 minutes otherwise you put them longer in the oven. You think they are ready cut them in the sizes you like. Be creative and also experiment with other ingredients like cashews or chia seeds, berries and so on!

enjoy the quick snack very healthy and delicious.

Funky Bytes

Written with love and appetite

Monthly Archives: August 2014