Archive for the ‘Recipes’ Category

Green Tomato Chutney

Now, having to grow tomatoes outside (as is the case for me, Sam) means that not all the tomatoes have the time they need to ripen. Last year I was left with a large quantity of green tomatoes and this year I also have more again. So what to do with them all, well of course make yummy chutney! I used this recipe last year and will be using it once again, so here it is:

Green Tomato Chutney

1.1kg/2lb 8oz green tomatoes

900g/2lb onions

1.1kg /2lb 8oz cooking apples

450g /1lb raisins

6 large cloves of garlic, crushed

1/2 tablespoon cayenne pepper

1/2 tablespoon salt

2 level desertspoons ground ginger

625g/1lb 6oz soft brown sugar (or demerara)

25g/1oz pickling spice

1.75l/3pints genuine malt vinegar


1. Quarter tomatoes, onions, apples (cored). Leave apple peel on and keep in water to prevent browning.

2. Blend tomatoes and add to pan, next onions, then raisins followed by the apples

3. Now add the garlic, cayenne pepper, salt, ginger and sugar. Mix everything thoroughly.

4. Next tie the pickling spice in the gauze and attach to the pan handle.

5. Now pour in vinegar, bring to simmering point. Remove any scum from the surface, then let it simmer very gently for about 3 1/2 hours without covering. Stir now and then, especially towards the end, to prevent sticking.

6. It’s ready when the vinegar has been almost absorbed, the chutney has thickened to a nice soft consistency and the spoon leaves a trail. Do be careful not to overcook and remember it does thicken up quite a bit as it cooks.

7. Pour the hot chutney into hot jars, filling them as full as possible. Cover with waxed sealing discs and seal with a tight lid at once. Label the jars when the chutney is cold.


Dorset Apple Cake

Dorset Apple Cake

A yummy cake that puts an abundance of apples to good use!

225g plain flour

1-2 teaspoons of baking powder

1 teaspoon of ground nutmeg

pinch salt

110g butter, cut into small pieces

110g caster sugar

225g of peeled and diced apples

1 egg, beaten with 2 tablespoons of milk


1. Preheat oven to 180C/350F/Gas 4

2. Grease and line a square cake tin (I used a 20cm by 20cm square cake tin)

3. Sift the flour, baking powder and spice into a bowl, add the pinch of salt

4. Rub the butter into the flour mixture,

5. Stir in the sugar and the diced apples. Then add the egg and milk. Mix in to form a firm dough.

6. Fill the cake tin – the mixture will be quite shallow in the tin.

7. Bake for up to an hour – my cake was ready in 45 minutes,

8. Leave to cool in the tin.



Chocolate and Beetroot Muffins

Chocolate and Beetroot Muffins

 75g/2½oz fairtrade cocoa powder

180g/6½oz organic plain flour

2 tsp baking powder

250g/8½oz unrefined caster sugar

250g/8½oz cooked beetroot

3 large free-range eggs

200ml/7fl oz corn oil

1 tsp vanilla extract

icing sugar for dusting optional


1.    Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.

2.    Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.

3.    Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.

4.    Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.

5.    Bake for 30 minutes or until the top is firm when pressed with a finger.

6.    Cool on a wire rack and dust with icing sugar to serve.

Chocolate and Hazelnut Surprise Cake

Chocolate and Hazelnut  Surprise Cake

(The surprise being hidden courgettes!)

350g self raising flour

50g cocoa powder

1tsp mixed spice

175ml olive oil

400g caster

3 eggs

2 tsp vanilla extract

500ml courgettes (measure in jug after grating and peeling, squeeze if very wet)

140g toasted hazelnuts, roughly chopped


1. Mix flour, cocoa, spice and teaspoon of salt.

2. In another bowl, mix oil, sugar, courgette, eggs and vanilla essence.

3. Mix wet and dry until just combined and mix in the nuts.

4.Line a 24cm cake tin with greaseproof paper and pour in mixture.

5. Bake at 180°C for 40 to 50 minutes.

6. Cool in tin for 10 minutes before turning onto wire rack.