INDIAN STRAWBERRY CHUTNEY
To prepare panch phoron, combine 1 teaspoon each of fennel seeds, black mustard seeds, nigella seeds, fenugreek and cumin seeds, or vary it according to taste. Lightly roast in a small frying pan for 30 seconds or until fragrant. Set aside.
INGREDIENTS
1kg strawberries
1 tbsp grated root ginger
1 cup white sugar
1 tsp canola oil
2 tsp panch phoron (from recipe above)
1-2 small red chillies, chopped or left whole
1/2 cup white vinegar
grated rind and juice 1 small lemon
METHOD
Wash and hull the strawberries, then cut into quarters or slice. Combine with the root ginger and sugar in a large stainless steel saucepan. Stand for 1 hour.
Heat the oil in a small frying pan. Add 2 teaspoons of the panch phoron and the chillies and fry for 30 seconds. Add to the strawberries. Bring to the boil and simmer for 10 minutes, stirring often. Add the vinegar and lemon rind and juice and simmer until a jam-like consistency is reached, about 15-20 minutes. Pour into hot sterilised jars, sprinkle with the remaining panch phoron and seal.
Best enjoyed when freshly made. Store in a cool place. This chutney is excellent served with curries, cheese, barbecued meats or cold cuts. -Makes 3 cups
BALSAMIC CARAMELISED WALNUTS
INGREDIENTS
spray rice bran oil
3 cups walnuts halves or large pieces
3/4 cup white sugar
3 tbsp balsamic vinegar
METHOD
Preheat the oven to 150C.
Line a large baking pan with baking paper. Spray with the oil.
Place the walnuts in a large bowl.
Combine the sugar and vinegar in a small saucepan.
Stir over medium heat until the sugar dissolves, about 3 minutes. Add to the nuts and toss to coat well.
Scatter onto the lined pan. Bake until golden brown, about 15 minutes. Stir occasionally. Cool completely.
Break up the nuts and store in airtight containers. -Makes 3 cups
CHRISTMAS MUESLI
An untoasted, less sweet muesli can be prepared by combining all the ingredients except the butter and maple syrup.
INGREDIENTS
4 cups rolled oats
1/2 cup each: pumpkin seeds, sunflower seeds
1 cup pistachio nuts
170g packet craisins
2 tsp ground cinnamon
75g butter, chopped
1 cup maple syrup
1/2 cup goji berries
METHOD
Preheat the oven to 180C. Lightly grease a large roasting pan with butter.
Combine all the dried ingredients - except the goji berries - in a large bowl.
Place the butter and maple syrup in a small saucepan. Heat on low until the butter is melted. Stir well. Pour into the dry ingredients and mix well.
Pour into the roasting pan. Bake for about 20 minutes, stirring well every 5 minutes.
Cool completely, add the goji berries, then store in airtight containers. -Makes 7 cups
PEANUT BUTTER & MARSHMALLOW FUDGE
Use wet scissors to cut the marshmallows. I use Pic's Peanut Butter.
INGREDIENTS
400g dark chocolate chips
1 cup smooth peanut butter
3 1/2 cups marshmallows, cut into quarters
1/2 cup chopped toasted peanuts or macadamia nuts
METHOD
Lightly grease a 23cm square pan or similar. Melt the chocolate chips and peanut butter together in a saucepan on low heat. Stir, until smooth.
Fold in the marshmallows and nuts. Pour into the pan and chill, until set.
Cut into squares and package in attractive containers. Store in the refrigerator. -Makes about 24 pieces
