Little Pleasures

When it comes to food and drink we all enjoy the little pleasures and it's often our guilty food pleasures that lead to the grocery budget going out of the window. Whilst being economical with the weekly food budget, there is no need to be economical with your diet. Often foods branded as artisan and luxury command a premium price, but there is nothing more artisan than things made with love in your own kitchen.

A range of home made chutneys and savoury marmalade's make a warming site in any pantry and are simple and quick to make. Take advantage of ripe fruits, seasonal fruits and vegetables and those on offer.

 

 Onion Marmalade with Fennel Seeds.

This recipe may not seem all that frugal, but it will make a few jars and equates to being much cheaper than buying equivalents from the shops.

3 Tbsp vegetable oil
700g onions
1 tsp salt
1tsp fresh ground black pepper
150g caster sugar
150ml sherry/cider/white wine vinegar
250ml red wine
1 tbsp fennel seeds.


Heat oil in a heavy, medium sized pan.
Add the onions  and seasoning. Stir and add the sugar. Cover and cook on a low heat until the mixture produces some liquid. Uncover and cook on a gentle heat, stir from time to time, but resist stirring too frequently. Do not allow the onions to brown at all.
It should take around 30 mins for the onions to become soft and translucent. Ensure that the onions are fully cooked before adding the vinegar.
Add the vinegar, fennel seeds and wine, cook on a slightly higher heat for around 30 mins or until thickened.
Remove from the heat and pot up in sterilised jars at once.

 

 

Pear and Pumpkin Chutney

The pears in the recipe can be hard, ripe or a mixture of both. This is a great recipe for using up windfalls. Any firm fleshed squash can be used including pumpkin, butternut squash and acorn.

Makes approx 2 litres.

1 kg pears, peeled, cored and roughly diced.
500g  of pumpkin or squash, peeled, seeded and diced
500g onions diced
500g raisins
2 cloves garlic, peeled and crushed
5cm fresh ginger, peeled and finely chopped
500g brown sugar
750 ml cider vinegar.
1 tsp salt
1tsp allspice berries
1stick cinnamon.


1. Place the chopped pears, squash, onions and raisins into a large heavy based pan.
2. In a blender or mortar and pestle combine the garlic and ginger with a splash of vinegar to make a paste. Add to the paste to the pan, followed by the salt, vinegar and sugar.
3. Tie the allspice berries and cinnamon stick in a piece of muslin and tie to the pan handle.
4. Put the pan on a medium heat and stir frequently until the sugar has dissolved.
5. Cook the mixture slowly, stirring frequently as it thickens.
6. When it is well cooked, remove the spice bag and pot the chutney in sterilised jars.



Serve these delicious chutneys with some home made crackers, once you've mastered this quick and simple recipe you'll never go back to store bought ever again.

 

Water Biscuits to Serve with Cheese

8 oz  plain flour
1/2 tsp salt
1 oz butter



Sift the flour and salt together and rub in the butter and mix with just enough water to make a firm dough. Knead well and roll out until paper thin, I like to do this between two pieces of clingfilm. Cut into rounds or squares and place on ungreased baking sheets and bake for 3-4 minutes in the top of a very hot oven.

These will blister if not rolled sufficiently thin. They do take a bit of practise, but they are so cheap and easy to produce once mastered.