All Chutneys are great with Mature Cheese and Good Bread.
Use them in a sandwich to add flavour and add some to your salad plate.
A great chutney with so many uses. Use it with cheese, bread and salads. When making a Curry, Chilli or Bolognese, add a tablespoon to your pan for the last 10 minutes or so. It gives a great flavour.
Beetroot and Ginger Chutney
This goes particularly well with a nice creamy Goat’s Cheese. The sweetness of the Beetroot, the tang of the Ginger and the lovely apples go together to make a lovely chutney. Also good to add to your Salad Plate.
Great with cheese, in sandwiches and like all chutneys, excellent with a Salad. The Ginger and the Cloves give this a lovely mellow flavour.
A new suggestion. A friend tried the following – Spread the Chutney on crusty bread or a Panini- Add slices of Goats Cheese and grill for a few minutes. Delicious!
Pear & Walnut Chutney
A lovely Mellow Blend of Pears, Apples, Onions and Walnuts. Great with a mature cheese. The taste of the Pears and Walnuts shine through.
All of the Chutneys are a great addition to Salads and as a side with a Curry.
Bramble Country Relish
A smooth Chutney which is made with Tomatoes, Onions, Plums and Pears. A lovely tangy addition to your sandwiches and wraps.
Seville Oranges have a very short shelf life. They arrive in January and February each year, so I get as much made as possible when they are at their best. So, Busy Busy! The Seville Oranges give the Marmalade a lovely tang.
I continue to make my Three Fruit Marmalade and have even converted ‘Only Seville Marmalade’ Lovers to it!!
Remember that Marmalade has a few more uses than putting on toast. It can be mixed into Puddings and Cakes and if you melt it and add a liqueur to make a lovely Marmalade Sauce.
I make a small amount of Dark Chunky Marmalade, where I use Brown Sugar.
My 3 Fruit Marmalade is made with Grapefruit, Oranges and Lemons. The Grapefruit gives a great tangy flavour.
Try this- When your ham is cooked and cooled- Take the outer skin off- Smear with Marmalade and add Brown Sugar. Place in the oven to brown. This makes a lovely glaze.
Jams & Jellies
I will continue to make Jam and as the season progresses, I will give you some ideas and uses for the different Jellies.
Mint Jelly now ready for Easter!!
Autumn Berry Jelly
This is a great addition to your cupboard.
Use it as jam on bread and scones.
When making Gravy, Add some- it really gives a great flavour.
If a Sauce requires Red Wine, Add the Berry Jelly- great.
You can also add a few spoonfulls to your morning porridge!
Cranberry Sauce ! Remember Cranberry Sauce is lovely all year round.
Mint Jelly- Great with Lamb!- but also great with many other meats.
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