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Pinterest challenge: easy baked Gnocchi with mozzarella and tomatoes

Easy baked Gnocchi with mozzarella and tomatoesI will be honest, it's not our favourite meal I ever made but it is sure easy! I found it too tomatoey and Joni thought it was too plain (maybe bacon would sort it out!). But if you are fan of something basic and loaded with mozzarella cheese I think this dish might be for you ;-).

EASY BAKED GNOCCHI WITH TOMATOES AND MOZZARELLA adopted from Floating Kitchen

  • 500g gnocchi
  • 2 tbsp olive oil
  • 5 shallots
  • 4 garlic cloves
  • 1 tbsp tomato paste
  • salt and pepper to taste
  • pinch ground nutmeg
  • 1 tsp Herbs de Provence
  • 300 cherry tomatoes (about one pack)
  • 1 can chopped tomatoes
  • 2 tbsp balsamic vinegar
  • handfull chopped basil
  • handfull chopped parsley
  • 1 tbsp double cream
  • 250g mozzarella cheese (about one pack)

1. First prep the sauce (while gnocchi is cooking away of course). heat the olive oil in a large frying pan, add the sliced shallots and garlic and cook for about 3 minutes. Stir in the tomato paste, salt, black pepper, nutmeg, Herbs de Provence, cherry tomatoes, can chopped tomatoes and balsamic vinegar. Bring the sauce to a simmer and cook, stirring occasionally, for about 5-7 minutes. Remove the sauce from the heat. Stir in the fresh herbs, cream and the cooked gnocchi.Easy baked Gnocchi with mozzarella and tomatoes 2. Transfer about half of the gnocchi/tomato mixture to the baking dish. Top with about half of the torn mozzarella cheese. Then add the remaining gnocchi/tomato mixture and top with the remaining mozzarella cheese. Place the dish to 200C pre-heated oven and cook for 10 minutes. For the light crust place the dish under the grill for further 1-2 minutes.Easy baked Gnocchi with mozzarella and tomatoes3.Top with additional fresh herbs if desired and serve.Easy baked Gnocchi with mozzarella and tomatoes Easy baked Gnocchi with mozzarella and tomatoesHope you like it ;-)

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BBQ Lithuanian style

BBQ Lithuanian style I know I know, bbq season is almost over, but I could not help but share my favourite recipe of the year! I was so addicted to bbq this year that I probably made this at least five times I think. The recipe is adopted from my dad who made it while I was in Lithuania this year (and many times before when I was little). Its fairly easy to prep, just need to think of it the day before because it needs to marinate overnight. It's pork unlike the other "shashlik" dishes in Middle East, but thats what makes it Lithuanian even though the name suggest otherwise. I love its freshness and the smell after marinating it overnight, it's a must try!

ŠAŠLYKAI (SHASHLIK LITHUANIAN WAY) feeds at least 5

  • 1.5kg pork, chopped into chunks for skewers (I used pork shoulder steaks)
  • 4 cloves of garlic, minced
  • 1 large onion, finelly chopped
  • 2-3 chilli peppers, finelly chopped
  • 1 handful fresh basil, chopped
  • 2 tsp Herbs de Provence
  • salt and pepper to taste (be generous here)
  • juice of one lemon
  • 3 tbsp extra virgin olive oil

1. Place all the ingredients into a large bowl, mix it well and cover it with plate so it is well compressed. Refrigerate the meat overnight. BBQ Lithuanian style2. The following day (can be even in the evening if you like), put the meat onto the skewers and you are ready to bbq.  BBQ Lithuanian style BBQ Lithuanian style 3. Serve it with plain rice, green salad and good quality ketchup (it really makes all the difference). BBQ Lithuanian styleI hope you will find the time while the weather is still warm and enjoy it as much as I did ;-).

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Breakfast crepe

Breakfast crepeWhen in France we enjoyed the crepes a lot. They even have cafes called Creperie! Although they are more like a chain of cafeterias rather then a cafe dedicated to crepes. I of course wanted to recreate the experience one morning of eating my favourite crepe for breakfast. This is when I accidentally woke up earlier than Lukas (which does not happen very often unfortunately). I did not use 100% buckwheat flour like they would in France, but I thought 50/50 will do so I don't pull all my hair out while making it. The results are here as follow ;-). Breakfast crepe BREAKFAST CREPE WITH HAM AND EGG makes 4 crepes

  • 50g buckwheat flour
  • 50g plain flour
  • 2 eggs
  • 1 tbsp oil + more for frying
  • salt and pepper to taste
  • about 200ml milk or water

1. I start with making the batter first. Place the flour into the bowl together with eggs, oil, salt and pepper. Whisk everything together into the dry mass. While whisking begin pouring the water (or milk) gradually into the flour mass (not all in one go because you might not need it all). You are aiming for a batter consistency that easily drips down the whisk when held up but still leave temporary traces when whisked.Breakfast crepe Breakfast crepe2.You need to fry crepes in well heated pan with oil. Pour one spoonful to the pan and immediately start swirling round the pan to get nice even layer. I flipped my crepe to fry the other side, but this is completely unnecessary. Once the top is dry to touch you can add some ham and eggs on top and carry on frying just a little longer. Breakfast crepe3. When the egg is done you can fold the edges and serve it warm.Breakfast crepeEnjoy

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My very-easy-peasy pesto salmon pouches

My easy-peasy pesto salmon pouches I have been making this for quite a while and it has been our family favourite as it is full of flavour and very easy to make. It does not need added salt so its suitable for babies as well. Although we adults eat it with hollandaise sauce which does contain salt, but its completely fine eating it without. Ready to try? Recipe is bellow ;-).

PESTO SALMON POUCHES makes 4 servings

  • 4 salmon fillets
  • a bag of baby spinach
  • pesto
  • 2 handfuls of cherry tomatoes
  • hollandaise sauce (optional)

My easy-peasy pesto salmon pouches1. Steam spinach till it starts to wilt, about 2 min.

2. Split spinach into four and place it on separate foil squares (about 20cmX20cm), top it with salmon fillet, pesto and cherry tomatoes.

3. Wrap the salmon to close. Bake the pouches in 200C preheated oven for 25min. My easy-peasy pesto salmon pouchesEnjoy!

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Ice cream for breakfast

Ice cream for breakfast! Click here for mango lassi ice lolly recipe ;-)I'm feeling really really hopeful for the summer to come. Hey Summer, don't keep us waiting here!

Anyways, I am still passionate about ice cream and not having great great weather does not put me off from having some for breakfast. This particular ice lolly I tried making the other day is actually specifically for breakfast. It's pretty easy to make too! Just what you need when a sunny morning does finally come :-).Ice cream for breakfast! Click here for mango lassi ice lolly recipe ;-) For these breakfast ice lollies you will need mango lassi that can be bought, although it is so easy to make it yourself. This is how I made mine....

MANGO LASSI adapted from good old Jamie Oliver

  • 3 cardamon pods, seeds out and crushed
  • 1 ripe mango, pealed and chopped
  • 250g natural yogurt
  • 50g ice cubes (if serving straight away)
  • runny honey (just a drizzle)

1. Place all the ingredients into food processor, whizz a little and voila!Ice cream for breakfast! Click here for mango lassi ice lolly recipe ;-)2. Serve with fresh mint Mango lassi Mango lassiMANGO LASSI ICE LOLLIES

  • Mango lassi (recipe above)
  • Hand full of granola (can be shop bought as well)
  • Fresh mint, finely chopped

1. Mix the mint into the lassi.

2. Pour the lassi into ice lolly mould and sprinkle granola on top.

3. Freeze for at least 4 hoursIce cream for breakfast! Click here for mango lassi ice lolly recipe ;-) Ice cream for breakfast! Click here for mango lassi ice lolly recipe ;-)Happy hot weather longing ;-)

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Pinterest challenge: chicken peanut curry

Chicken peanut curry So here I am on the hunt for family recipes. Something simple, quick and mild! So even Lukas could eat it. I decided if I make a folder of recipes than it will be even easer to plan our meals and do Tesco order in lightning speed (well...not really, but still).

I chose this chicken peanut curry recipe because it is promising exactly that. Although it may not be a quick one to make, I found it easy to adapt it and cook it using slow cooker. So its ready when you are, just need to remember to prepare it sometime during the day (I usually do it during nap time). This chicken is also very mild, but flavoursome and Joni loves peanut butter!Chicken peanut curry CHICKEN PEANUT CURRY adopted from Simply Recipes

  • 600g chicken thigh fillets, cut into chunks
  • 80g plain flour
  • 4 tbsp curry powder
  • salt and pepper to taste
  • generous amount of oil for frying
  • 2 tbsp fresh ginger, grated
  • 3 cloves of garlic, finely chopped
  • 1 green chilli, sliced (optional)
  • 1l chicken stock
  • 200g crunchy peanut butter
  • juice of half lime
  • handful finely chopped coriander and mint for serving

1. In a large bowl, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.Chicken peanut curry2. Fry the chicken in a large frying pan until the coating sets and browns a little. Once it is done place it into the slow cooker.

3. Add the ginger, garlic, chilli and peanut butter on top of the chicken. Mix everything well to combine. Gradually whisk in the stock, stirring continuously to maintain an even texture.
Chicken peanut curry4. Set the slow cooker on low, medium or high depending on when you are planning the dinner. I tend to set it on high if the dinner is served in three hours.

5. Right before serving add salt and lime juice to taste. Serve with rice and herbs on top.Chicken peanut curryEnjoy!

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Heart beet potion

Heart Beet Potion recipeLately we have been ill (me and Lukas, but not Joni). I mean we were not terribly sick, but had a lingering cold that we could not quite get rid off. My mum suggested drinking iron (apparently that improves blood therefore bugs don't stick that much to it). She actually gave me a recipe for this drink that is packed with iron which contains some beetroot and alcohol. It kind of taste like a sweet liquor with earthy tones in it. I must admit I look forward to a shot of it everyday ;-). This is why I think this would make a perfect Valentine's gift, because apparently beetroot has some natural aphrodisiac (well...apparently).

HEART BEET POTION

  • 1 cup grated raw beetroot
  • 1 cup grated raw carrot
  • 1 cup honey
  • 1 cup cognac
  • 1 cup lemon

Heart Beet Potion recipe 1. Place all ingredients into the jug and mix well. My mum says that it is ready for consumption straight away, but I prefer drinking it when it is without bits. Therefore I placed the jug into the fridge overnight and then sieved it the next day.Heart Beet Potion recipe Heart Beet Potion recipe Heart Beet Potion labels2. I poured it into the bottles (spirit bottles are the prettiest) and labeled for presentation. You are of course welcome to use my label printouts ;-).Heart Beet Potion recipeHappy Valentines weekend!

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Pinterest challenge: raw berry burst cheesecake

Raw Berry Burst Cheesecake recipeWe called this a fake cheesecake as it actually has no cheese (or any other dairy)! But to my surprise it tasted very cheesecake like and they were quite addictive. I made them for friends get together and by the end of it it was all gone! I adjusted the recipe a little bit to make the process of making go quicker but you can't skip soaking cashew nuts overnight (they become so creamy when pureed). So before you make them make sure to prepare for it the night before. Other than that I am already searching for another occasion to make them again ;-). Raw Berry Burst Cheesecake recipeRAW BERRY BURST CHEESECAKE adopted from Pure Ella

(for the base)

  • 100g walnuts
  • 110g raisins
  • 3 tbsp water

(for the middle layer)

  • 250g cashews
  • 120g extra virgin coconut oil (important to get a quality one for the taste)
  • 160ml agave nectar

(for the topping)

  • 260g mixed berries (I used frozen ones)

1. First, soak the cashews for 4 hours or more in the fridge, or overnight.

2. Make the base, middle layer and the topping. For each layer combine all ingredients and whizz them in the processor in separate bowls. Make sure you process middle layer really well so it comes out all creamy.  Raw Berry Burst Cheesecake recipe 3. Line the baking tin with grease paper and cover the bottom of it with the base layer. Follow it with middle layer and the topping.Raw Berry Burst Cheesecake recipe 4. Use the table spoon to smooth the top of the cheesecake. Pop the tin into the freezer for at least one hour or whenever you want to eat it (30 min before).Raw Berry Burst Cheesecake recipe5. When ready leave it to defrost it for 30 min before cutting it into squares. Raw Berry Burst Cheesecake recipe Raw Berry Burst Cheesecake recipeEnjoy!

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Courgette and goat cheese blinis

Courgette and goat cheese blinis recipe This is another of my favourite breakfast at this moment (or lunch depending on when I have more time). I would say it's healthy, unless you label fried things and diary are unhealthy. I love eating these little blinis with salmon as it works really well together :). But you of course are welcome to experiment!Courgette and goat cheese blinis recipe COURGETTE & GOAT CHEESE BLINIS 

Serves 2

  • 1 medium courgette, grated
  • 125g goat cheese
  • 2 eggs
  • 2tbsp flour
  • salt and pepper to taste

1. Place all the ingredients into a measuring jug or a bowl and mix everything to combine.Courgette and goat cheese blinis recipe 2. Heat up the oil and then spoon the mixture into the frying pan. Wait long enough so the blinis are set on the top and then carefully flip them to fry the another side. Courgette and goat cheese blinis recipe 3. Serve warm with yogurt (or creme fraiche if you are feeling noughty) and dill. Courgette and goat cheese blinis recipe Enjoy!

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Taste like peppermint crisp tart (for South Africans out there!)

This Mint chocolate cream tart taste like South African treat, peppermint crisp tart When I lived in London my South African friends have introduced me to peppermint crisp tart that I fell in love from the first taste. Now when I moved to Bedford I don't have that many opportunities to have this yumminess for dessert. Thats when I thought I could make it myself, although I knew that some ingredients can only be found in South African shops (which we have none here). This is what led me to make a similar tart that uses ingredients which can be easily found in my local Tesco (or any other supermarket).

The results? I was amazed myself, it tasted exactly the same (as far as I remember)! The only imperfection was that it was very loose as the cream did not hold it's shape when cut. Originally South African peppermint is made in the dish and layered with biscuits, but I wanted to make it cheesecake style so it could hold the shape on it's own (obviously I failed on that). Try it for yourself, just be warned it taste really rich so it is better consumed in small portions ;-).This Mint chocolate cream tart taste like South African treat, peppermint crisp tart MINT CHOCOLATE CREAM TART

  • 200g nice biscuits
  • 100g butter, melted
  • 500ml whipping cream
  • 200g mint crisps
  • 375 g caramelised condensed milk (a tin)
  • mint leaves for decoration

1. First make the base. Crumble the biscuits by hands or with the hand food processor. Combine the crumbs with melted butter and spread it onto the bottom and sides of lined spring form. Place it into the fridge for an hour.  This Mint chocolate cream tart taste like South African treat, peppermint crisp tart2. Meanwhile make the cream filling. Whip cream until it is just starting to thicken. Add caramel and grated mint crisps and mix.This Mint chocolate cream tart taste like South African treat, peppermint crisp tart 3. Spoon the filling onto the biscuit base and place the tart into the fridge to set overnight.4. Carefully remove tart from the spring form and decorate with mint leaves to make it pretty.This Mint chocolate cream tart taste like South African treat, peppermint crisp tart This Mint chocolate cream tart taste like South African treat, peppermint crisp tartEnjoy!

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Butternut squash & jam roly-poly

butternut squash & jam roly poly recipeWell... I have not posted here for a while! Motherhood turned out to be the hardest job I have ever done...

Only a month ago I imagined being a mother is going to be hard, but I thought I will still manage and blog while baby sleeps. Little did I know that when my baby sleeps I will want to sleep too! I also realised that decoding baby cues is a learned thing, not something that comes as an instinct (or at least it did not come as an instinct to me like I thought it would). I sometimes spend hours to figure what baby Lukas wants and sometimes I have a breakthrough and sometimes I just want to cry out of desperation :(.

Anyways during the weekend I had some luck and I managed to bake while my baby boy is sleeping. It may have taken me to do it in few baby sleeps, but I am totally proud of myself and the outcome! I wanted to bake this for quite a while, the idea of butternut squash and jam combination have been lingering in my mind for few months at least. So why butternut squash? Because I use butternut squash to replace the pumpkin (like here in the cupcakes)... because in England this is a rare vegetable to find... Hope you like this recipe I created :). Btw this is not a swiss roll, jam roly-poly is a British pudding that has a similar to shortbread consistency. So don't expect a cakey spongy roll here!butternut squash & jam roly poly recipe BUTTERNUT SQUASH & JAM ROLY-POLY

  • 300g plain flour
  • 1tsp baking powder
  • 1tsp ground cinnamon
  • 1tsp ground nutmeg
  • 70g butternut squash puree (boil around 1/3 butternut squash and puree it)
  • 70g butter, grated
  • 100g caster sugar
  • 40ml-70ml whole milk

1. First prepare the oven. We want to steam this pudding therefore put a deep roasting tin half filled with boiling water onto the bottom shelf of the oven, and make sure that there’s another shelf directly above it. Heat the oven to 170C.

2. In a bowl combine the flour together with baking powder, spices, butternut squash puree, butter and sugar. Kneed it roughly into dry mixture. Gradually add milk until the mixture turns into pastry like dough. butternut squash & jam roly poly recipe2. 3. Roll the dough on the floured surface into the square. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge.butternut squash & jam roly poly recipe4. Carefully lift the roll onto the piece of foil lined with baking paper.  butternut squash & jam roly poly recipe5. Loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.butternut squash & jam roly poly recipe6. When baked, carefully open the foil and paper, and thickly slice to serve.butternut squash & jam roly poly recipeTraditional jam roly-poly is served with custard, but I always prefer the ice-cream. Luckily I got some ;-)butternut squash & jam roly poly recipe butternut squash & jam roly poly recipeEnjoy!

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Green tomato chutney

Green tomato chutney recipeI wanted to make green tomato chutney since I heard about it from my mum-in-law. What a great idea! I often failed to get my tomatoes ripe enough before autumn and they used to rot instead of being eaten. I so wish I knew I could use them!

Now my mum-in-law was staying over this week as Joni went away to Dublin. It was a great opportunity to make some green tomato chutney (especially when we had some green tomatoes in hand!). Joni's mum pretty much made the chutney while i took few pics in between. She followed this recipe that she swears by (apparently the chutney using this recipe always turns out perfect). I forgot the title of that book, but will let you know once I get it.Green tomato chutney recipeGREEN TOMATO CHUTNEY

  • 1.8kg green tomatoes, roughly chopped
  • 700g onions, pealed and chopped
  • 450g cooking apples such as bramley, peeled, cored and chopped
  • 600ml vinegar (we used malt vinegar)
  • 8 red chillies (we used green chillies)
  • 25g root ginger
  • 225g raisins
  • 2tsp salt
  • 450g sugar (we used soft brown sugar)

Green tomato chutney recipe Green tomato chutney recipe1. Put the chopped tomatoes, onions and the apples in a large pan with half the vinegar. Bring to boil, then simmer for about 30min.

2. Add the chillies and root ginger into the pan, make sure you count them as you will need to fish them out later.

3. Add the raisins and cook, stirring from time to time until the mixture thickens, after about 1 hour.

4. Add the salt, sugar and the rest of the vinegar, stirring well till sugar dissolves. Continue cooking until the chutney thickens again.

5. Remove the chillies and ginger from the pot before potting and sealing (see how by clicking here). Leave to mature for 6 weeks. Green tomato chutney recipeHappy weekend everyone!

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Pinterest challenge: paprika chicken & spinach with white wine butter sauce

Paprika chicken & spinach with white wine butter thyme sauce recipeSince our new arrival is due in the moment, I started to think of simple recipes for dinners to come. You know, the ones does not require slow cooking or lots of preparation. The recipe that I found on The Kitchen Paper have promised it all! This chicken was definitely the quickest dinner I have ever made (almost). The recipe is bellow.

PAPRIKA CHICKEN & SPINACH WITH WHITE WINE BUTTER SAUCE adopted from The Kitchen Paper

  • 2 large chicken breasts, cut into strips (even quicker to cook!)
  • 2 tsp paprika
  • salt & pepper (don't be stingy here)
  • 2 knobs of butter butter, about 70g (I used oil instead, but butter would have been better)
  • small bunch fresh thyme leaves
  • 3 large garlic cloves, minced
  • 1 glass of dry white wine
  • 1 large handful of frozen spinach

1. Season the chicken breasts pieces with the paprika, salt and pepperPaprika chicken & spinach with white wine butter thyme sauce recipe2. Melt the butter in a large skillet over medium-high heat, add the chicken breast pieces and fry them for 3 min before adding thyme and garlic. Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine and frozen spinach.Paprika chicken & spinach with white wine butter thyme sauce recipe3. Bring the wine to a gentle simmer and let cook for 20 minutes. Season with salt and pepper, make sure the chicken is done, and serve with couscous or other grain of your choice.Paprika chicken & spinach with white wine butter thyme sauce recipe Paprika chicken & spinach with white wine butter thyme sauce recipeEnjoy!

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Spelt churros

Spelt churrosChurros are one of the things I wanted to try making that involved deep frying. And I finally did it! I made it with spelt flour. Why? Because Joni and me have lately visited the Waffle House in St. Albans (worth visiting if in that part of England) and we tasted the most wonderful savoury spelt flour waffle. So that was the reason why I though of making churros with spelt! The result was nice, but was not too sure if it matched well with honey. I would like to try it with savoury topping one day.

SPELT CHURROS

  • 60g butter
  • 240ml water
  • 2 tbsp golden caster sugar
  • pinch of salt
  • 75g plain flour
  • 50g spelt flour
  • 1 tbsp single cream
  • oil for deep frying
  • icing mixed with cinnamon for dusting (if you want to have it sweet)

1. Make the dough. Over medium heat melt butter and combine it with sugar, salt and water. Just before the mixture begins to boil, turn the heat down to low and add in the flours. Stir until a thick paste begins to form. Remove from heat and allow to cool to room temperature. Add eggs and cream gradually until it turns into something similar to butter frosting (easy to pipe through)

2. Place the dough into a piping bag fitted with a star tip . I wish I fitted a smaller piping tip as the churros really puffs up when they fry and the middle does not cook enough.Spelt Churros3. Heat the oil in a pot to 180C. Pipe the churros into the hot oil. Cook on each side for 45 seconds.Spelt Churros4. Dust churros with icing sugar and cinnamon if you want them sweet or serve them with something savoury. Spelt ChurrosI have been dipping them in honey, but was not too sure if that was the best match.Spelt ChurrosEnjoy!

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Piccalilli

My piccalilli recipeHey! It's Autumn here and what is Autumn without canning? I do like to make preserves and when Joni suggested to make piccalilli I got excited as I thought it would be really cool to make it.  Piccalilli is a great condiment that is tasty in sandwiches and pairs well with cheddar cheese. Yum!My piccalilli recipePICCALILLI

Makes about 2-2.5kg

  • 1 small cauliflower, chopped
  • 1/2 head broccoli, chopped
  • 2 courgettes, chopped
  • 5 green chillies, finely chopped
  • 200g green beans, chopped into smaller bits
  • 200g cherry tomatoes, sliced in half
  • 2 medium onions, pealed and roughly chopped
  • 50g salt
  • 2 tbsp olive oil
  • 2 tbsp mustard powder
  • 2 tbsp mustard seeds
  • 2 tbsp ground cumin
  • 2 tbsp turmeric
  • 1/2 whole nutmeg, grated
  • 4 tbsp flour
  • 600ml cider vinegar
  • 2 cox apples, grated
  • 1 mango, pealed and chopped
  • 6 tbsp runny honey
  • 3 cloves garlic, crushed and finely chopped

1. Place all the vegetables in a large bowl, sprinkle with the salt and cover it with water. Leave it in a cool place for 2 hours, then drain thoroughly.My piccalilli recipe2. Heat a large saucepan. Add the oil to the pan, then fry the mustard seeds, mustard powder, cumin, turmeric and nutmeg for few seconds. Lower the heat, add the flour and a splash of vinegar and stir to make a thick paste.

3. Gradually add the remaining vinegar while whisking all the time to make a smooth paste with no clumps.

4. Add the apples, mangoes, garlic and honey and cook for 2–3 minutes. 

5. Drain the salted vegetables and add them to the pan, stirring well to coat with the spice paste. Cook for 15 minutes until the vegetables have just softened and released juice.

6. Spoon Piccalilli into sterilised jars and close the lids tightly.My piccalilli recipe My piccalilli recipeHappy autumn canning ;-)

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