After recently being sent a bottle of Nielsen Massey Orange Blossom Water to try & being wife to a man that loves good, simple baking, I dug out my trusty, basic scone recipe and set about making him a batch of scones.
My basic apple & sultana chutney with a little bit of a ‘kick’. This is great to cook if you need to clear your head. Remember to put the extractor fan on high though!
1.5kg Cooking Apples, cored and finely diced; no need to peel
750g Light Muscovado sugar
1 Medium white onion, finely chopped
1 Medium red onion, finely chopped
10ml Mustard seeds
10ml Ground Ginger
10ml Ground coriander
10ml Garlic powder
10ml dried Chilli flakes
300ml Cider vinegar
300ml Red Wine Vinegar
150ml Balsamic Vinegar
1. In a large, heavy based pan, combine all the ingredients.
2. Bring to the boil, reduce the heat to medium and simmer, uncovered, for 45-60 minutes, stirring frequently until thick & syrup-like. Remember to keep it moving every minute or so as it gets thicker to prevent it sticking to the pan.
3. Remove from the heat and leave to cool for a while.
4. Decant into hot, clean, sterilised jars and seal.
This recipe comes from one of the two recipe books my mum has given to me recently.
10 Digestive biscuits, crushed
65g Unsalted butter, melted
500g Fromage fraise