A tangy chutney, surprisingly easy to make, and guaranteed to amaze your guests. It's pretty good for you to eat as well. You can adjust the sugar or chilli to suit, I tend to add a little more chilli as the years go by, I've begun to like my food a little hotter or … [Read more...] about Lilly Pilly Chutney
spices
How to make Chinese Five Spice
Last week I went to the cupboard and reached for the Chinese Five Spice powder to rub some into the pork roast. No show. No Chinese Five Spice! Then I remembered I'd thrown out the last bit because it was a couple of months old. Silly me, you must have this seasoning … [Read more...] about How to make Chinese Five Spice
How to Make Garam Masala
Garam Masala, the dry-spice mixture very popular in Indian cuisine, is a warming, aromatic blend of cardamom, cloves, cumin, coriander, cinnamon and black peppercorns, and it goes well with anything, especially vegetables. I like to add a little nutmeg to my mix. … [Read more...] about How to Make Garam Masala
How to Make Curry Powder
As a child I imagined there was a plant, a friendly, bushy sort of plant with little brown berries that were crushed to produce curry powder. I was wrong, of course. Like Chinese 5 Spice, you make your own. Here's a simple curry powder mix which will stay fresh for … [Read more...] about How to Make Curry Powder
Quince Chutney
Chutney, like all jams and preserves, is a labour of love. This delightful quince chutney made from the Queen of Fruit is an afternoon's work..... and the result is well worth it. Chutney is basically jam with vinegar and spices and the quince makes a chutney to die … [Read more...] about Quince Chutney