Saturday, 24 September 2011

Sweet Potato - Black Bean Quinoa Burger

Its been a few good months now, since I made a veggie burger from scratch, so when I picked up some sweet potatoes it was with veggie burgers in mind. 

There are so many versions of 'Sweet Potato and Black Bean Burgers' on blogosphere. This particular 'Sweet Potato and Black Bean Burger' recipe is adapted from The Bold Vegetarian Chef by Ken Charney (2002). In fact Ken Charney proudly exclaims in his book, that 'this burger stands out as his signature dish'. The original recipe also has caraway seeds, hot sauce and dried mushrooms. This was the first recipe I had ever come across that utilised the little known grain then - Quinoa, since then I have seen it lots, including in other veggie burger recipes.  I had made this original recipe way back in 2004.  It was accompanied with a roasted yellow pepper sauce, a sauce that was time consuming to make and one that I was not willing to make this time. This time, I put my own little twist to it - namely ease and it was still Dee-Licious!
These burgers are packed with flavour: sweet and spicy with crunch from the quinoa.  The light coating of cornmeal also gives it additional texture, to what otherwise could be deemed as a soft burger.  The only drawback about the cornmeal coating is that is hides the beauty of the mashed vegetables beneath (see below).  These burgers hold well when being cooked in the pan, but once stuffed between a burger bun or pitta bread, they squish up - Yum.

Well there are about six of these tasty red and black burgers left in the fridge for D to consume during the course of this week; as I will be away from my home and blog land for a week. My mother is not very well, so I am off to see her in Wales.  I should be back in October. Oh I have also made D a big 'Apple Cider Cake' to enjoy in my absence.  I will share that recipe with you when I get back.
Sweet Potato - Black Bean Quinoa Burger
Makes 8 -10
Ingredients
1 medium onion, minced
2 tablespoons olive oil
3 - 4 cloves garlic, crushed
1 carrot, peeled and grated
320g cooked black beans
2 tablespoons (sun dried) tomato paste
Salt and Pepper to taste
140g mashed cooked sweet potato
150g fairtrade cooked quinoa (about 60g raw)
1 tablespoon chilli flakes
2 tablespoon fresh coriander, minced
1 tablespoon of Sri Racha sauce or other spicy hot sauce or to taste
40g - 50g fresh breadcrumbs
125g coarse ground cornmeal for coating
Sunflower or vegetable oil for shallow frying
Method
In a wide pan, cook the onion in the olive oil until soft, then add the garlic, carrot and black beans.  Cook and stir occasionally until the garlic is soft and fragrant. 
Remove front the heat.  With a potato masher, mash until the beans are about half crushed (see above).  Stir int he tomato paste and season to taste.
Place the bean mixture in a large bowl.  Add the sweet potato, quinoa, chilli flakes and coriander.  Mix thoroughly.  Season with the hot sauce.  Gradually add enough breadcrumbs to produce a firm enough mixture to hold together.  Let it cool. 
Form the bean mixture into 8 - 10 burgers.  Spread the cornmeal out on a clean plate. One at a time, dredge the burgers in the cornmeal, using your hands to carefully coat both sides.  Put on another plate.  Allow to chill in fridge before cooking.
In a wide pan, heat a little oil.  When hot, fry the burgers, turning once, cook until crispy and brown on the outside and heated through, about 2 minutes per side.  Do this until all the burgers are cooked.
Serve Warm.  Here they are tucked in some pitta bread with homegrown salad leaves, slices of red onion and served with homemade Sri Racha Mayonnaise.

Friday, 23 September 2011

Polenta 'Doughnut' with Puy Lentil Cabbage

Ah the polenta 'doughnut'... I have used it as a cunning ploy to grab your culinary attention!  Ha ha.

Other than cutting it in a circle and then a hole in the middle, its really just pan-fried firm polenta.
What really matters here is the way I have cooked the cabbage with puy lentils.  Its simple, but its a really good accompaniment.  I should know as I've featured its at least twice on my blog, see here and here.
Puy Lentil Cabbage
Serves 2 (can easily be doubled)
Ingredients
60g puy lentils
2 tablespoon olive oil
2 garlic cloves, crushed
½ Savoy cabbage or other green cabbage, core removed, shredded or sliced
Salt and pepper to taste
Method
Cook the lentils in water until tender. Drain and set aside.
Heat the oil in a frying pan, add the garlic and fry for a few seconds, then add in the cabbage and season to taste. Put the lid on and cook for 10 minutes, stirring frequently until the cabbage is tender. Then stir in the puy lentils.
Keep the heat low to keep warm and make the pan fried polenta. Serve as soon as the polenta is ready.  Its equally good with potatoes, or stirred into some plain white rice.

Thursday, 22 September 2011

Black Sesame Seed Coleslaw

That cabbage I picked up at the weekend is still feeding us well.  Not only have we had Thai Yellow Cabbage Curry and Creamy Cabbage Pies, this time it had to be a Coleslaw of sorts.
I do like the traditional coleslaw, but as you may know I am all for expanding my culinary repertoire. Having tried coleslaw with raisins, Sri Racha, and wasabi, I was quite keen to try a sesame flavoured one. Not only is this coleslaw scented with toasted sesame oil, it also has a scattering of black sesame seeds.

The last time I used black sesame seeds was for the Oyster Mushroom 'Calamari'. The flavour of black sesame seeds is similar to the white variety - nutty, except it has a slight bitterness. I've read that they are mainly used for visual effect, than taste. I served this coleslaw at lunch simply with some jacket potatoes. I felt positively healthy eating it.  I don't know about you, but these days I need a tooth pick as I sometimes find seeds stuck between my teeth.  Funny how that happens as you get older.  
Black Sesame Seed Coleslaw
Serves 4
Ingredients
½ green cabbage, shredded
1 medium red onion, finely sliced
1 large carrot, shredded
2 tablespoons toasted sesame oil
75ml – 100ml rice vinegar
2 – 3 teaspoons Dijon mustard
1 teaspoon salt
2 – 3 tablespoons sesame seeds, preferably black; or combination of both
Method
Put the cabbage into a bowl with the red onion, and mix with your hands to separate the pieces. Add the carrot and mix well.
In a small bowl, combine the sesame oil, vinegar, mustard and salt. Add the dressing to the cabbage mix and stir well. Refrigerate the slaw for at least 1 hour so the cabbage can soften.
Toast the sesame seeds to bring out the flavour. Allow them to cool. Just before serving, scatter the seeds over the slaw, toss well. Adapted from Vegetarian Planet.

Wednesday, 21 September 2011

Chocolate Pear Crown Cake


Well I have used up the last of my mothers homegrown pears for this sensational Pear Chocolate Cake.  I was so happy with it as it was more than a feast for the eyes.
Celia Brooks Brown describes this as a 'Chocolate Upright Pear Cake', I think she could have easily called it 'Chocolate Pear Crown Cake' as that is what it looks like when you bring it ceremoniously to the table, albeit a rustic autumnal crown!
I loved how the pears looked poking out proudly.  The pears also look great when you cut into the cake, revealing a caramel coloured glacé underneath. Although cocoa and almond flavoured, this is not an overly sweet cake which I must admit I appreciated. Serve this cake with cream or ice-cream.
I am sharing this with Chocolette and Chele who are celebrating one year of the We Should Cocoa Challenge.  The theme for September is to create a chocolate masterpiece to celebrate a virtual birthday party.  I thought to myself well this glorious crown cake would fit the criteria perfectly. I've had fun participating in We Should Cocoa the past year, submitting sweet recipes such as Chocolate and Lime Halva; White Chocolate Banoffee Roulade; and more recently Courgette and Apricot Muffins - So I want to say Well done to both Choclette and Chele for bringing We Should Cocoa to blogland; and may there be many more in the years to come.
I often post adapted recipes from cookbooks and I know Celia Brooks Brown would not mind me sharing the recipe for her 'Upright  Pear Chocolate cake', but this time I want to encourage you to treat yourself to a copy of Celia Brooks Brown book New Urban Farmer; or at least borrow it from the library.  I have cooked a number of recipes from the book, including the most delicious Rhubarb and Lentil Curry and Chard and Sorrel Kuku; and for those of you who still have a load of green tomatoes, well she has an excellent recipe for Green Tomato Curry too.

Tuesday, 20 September 2011

Creamy Cabbage Pie

Perfect to make and eat on those rainy days.

Why perfect for rainy days? Well this pie is a little time consuming .  It will keep you busy in the kitchen as you have to make everything from scratch - the pastry, the creamy white sauce, and the vegetable filling.
Unlike many of my other vegetable pies that are often on the dry side requiring a good dollop of dark gravy, this is a creamy vegetable pie.  Its not just filled with shredded cabbage.  It also has celery and grated carrots. 

Not that I am much into following foodie trends, but a lot of the pies that are being showcased in foodie magazines at the moment are topless, by that I mean without lids.  I had decided to go with the flow, but I have to point out and admit that this was not deliberate.  It was all very accidental as I just forgot to make double quantity of the pastry.  Plenty for the base, but not enough for the covering, so I had to re-roll the pastry scraps for the presentable topping; and of course an umbrella just seemed appropriate.
Here I have made individual pies, but for ease you can also make one large pie that can easily be sliced. By the way, if you like the look of this cabbage pie, check out this link too.  I am sharing this recipe with Fabilicious Food who is hosting September: Simple And In Season; as well as linking it at The Hearth and Soul blog hop hosted by 21st Century HousewifeTea for Two hosted by The Plumed Pen, and Fat Tuesdays hosted by Real Food Forager; and Wednesday Cast Party#15 hosted by Lady behind the curtain.
Creamy Cabbage Pie
Fro the pastry to line a 9 inch pastry tin
Double quantity if you want to make a covered pie
Ingredients 
180g plain flour
pinch of salt
75g cold butter
2 - 3 tablespoons water
Method for pastry
Mix in the flour and salt in a large bowl.  Rub in the butter , lifting it high with your fingertips until the mixture resembles breadcrumbs.  Sir in a little cold water and form it into a stiff ball.  Leave it to rest in the fridge for 30 minutes or so before using.
When you are ready to roll the pastry.  Roll it out onto a lightly floured board. 
Oil a pie dish well and lift the pastry into it.  Trim the excess pastry* with a sharp knife.  Blind bake at gas mark 6 for 15 - 20 minutes.  Set aside to cool.
*Re-roll the pastry for topping if you wish

For the white sauce
50g butter
50g plain flour
½- ¾ pint milk depending on the required thickness
Salt and pepper to taste
Method for the white sauce
Melt the butter, add the flour and stir into a roux.  Stir and cook for a few minutes.  Reduce the heat and slowly add in the milk, stirring each addition in thoroughly before the next step.  Continue this until all the milk has been added, and slowly bring to a simmer allowing the sauce to thicken.  Then season with salt and pepper and set aside.

For the vegetable filling
2 tablespoons olive oil
1 small cabbage head, shredded
2 sticks of celery, sliced
2 carrots, grated
3 tablespoons of fresh parsley, minced
Salt and pepper to taste
Method
In a wide pan, heat the oil then add the cabbage and saute with the lid on for a few minutes, until the cabbage begins to soften.  Remember to stir from time to time.  When the cabbage is nearly soft, stir int he celery and carrots and saute for a couple of minutes. 
Then tip the sauteed vegetables, along with the parsley into the white sauce and stir well.  Season with salt and pepper.  Leave to cool.
To assemble.
Preheat the oven to gas mark 7.
Gently spread the creamy vegetable filling into the pastry case. 
Top with optional pastry covering.
Bake in oven for 30 - 40 minutes.  Recipes adapted from The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon.

Monday, 19 September 2011

Yellow Curry Cabbage with Mushrooms

At the weekend, I greedily picked up one of the biggest cabbages I'd ever seen in my life.  It was enormous, in fact it was bigger than my head - really.  I turned to and said this is going to make at least four different meals this week, if not six; and its not all going to be coleslaw

Here is the first cabbage recipe of the week: Yellow Curry Cabbage.
I don't often dabble in the melllower yellow Thai curry, limiting myself often to the spicier red and green variety, but when I saw a recipe for Yellow Curry Cabbage in one of my much neglected cookbooks, I knew it was going to be one of the recipes we would be indulging in during the week, plus it was an excellent opportuntiy to cook up some of that big head of cabbage. 
Its very autumnal looking: fading green from the edamame beans, and the bronze brown shine coming from both the cabbage and the mushrooms.  The author Nancie McDermott writes 'make this satisfying winter vegetable braise on a blustery day while dreaming of a rainbow of produce in your garden'.  I have to agree, it certainly is perfect for a Scottish blustery day.  I am submitting this to Andrea of My Kitchen, My World who is hosting Septembers Destination Thailand.  I am also linking it to Meatless (Vegan) Monday#34 hosted by Veggie Converter.

Yellow Curry Cabbage with Mushrooms and Edamame Beans
Serves 4
Ingredients
2 tablespoons vegetable oil
2 - 4 cloves garlic, crushed
1 large onion, finely sliced
1 small cabbage, core removed and finely sliced
250g chestnut mushrooms, sliced
2 - 3 tablespoons Yellow Curry Paste
60ml water
1 teaspoon Tamari or soy sauce
Salt to taste
100g edamame beans or peas
Salt to taste
Method
Heat a wide pan with a tight fitting lid over medium heat.  Add the oil, garlic and onions and cook until soft, then add in the cabbage and cook until the cabbage begins to wilt, then stir in the mushrooms and the yellow curry paste, water, Tamari or soy and salt to taste.  Cover and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.  Add the edamame beans or peas, stir and cook for a couple of minutes before serving with plain white rice. Recipe adapted from Real Vegetarian Thai by Nancie McDermott.  You can find the original version here.

Sunday, 18 September 2011

Smoky Yellow Split Pea Soup

Although this soup has similar ingredients to the Yellow Split Pea and Sage soup, let me assure you the flavours in this creamy golden soup flecked with many colours is very different.  It has smoky undertones from the chipotle chilli and a sweet-caramel soft garlic hit from the oven roasted garlic bulb.  The sage is subtle in the soup, that's why I decided to fry some for the top as crispy crouton bits.  I have to say, its perhaps one of the best flavoured soups I've made in a long time.
This is my first ever submission to Deb of  Kahakai Kitchen for this week’s Souper (Soup, Salad and Sammies) Sundays, with the weather turning autumnal and even wintry in Scotland, I know there will be many more souper Sundays to come.
This recipe can easily be doubled.
Smoky Yellow Split Pea Soup with Sage
Serves 4
Ingredients
235g yellow split peas, soaked overnight
2 pints vegetable stock
1 large onion, sliced
1 tablespoon vegetable oil
1 carrot, grated
2 celery sticks, sliced
2 cloves garlic, crushed
1 dried chipotle, re hydrated in hot water and minced
10g fresh sage, minced
1 whole garlic bulb, roasted
Salt and pepper to taste
Optional: fried sage leaves for garnish
Method
Drain the peas and rinse in cold water. Heat the oil in a large pan and sauté the onion until soft. Add half the sage, salt, carrots, celery, crushed garlic and chipotle. Stir and sauté for 10 minutes, then add in the split peas and stock. Bring to the boil, reduce the heat and simmer until the peas are soft and falling apart.
Squeeze the flesh from the roasted garlic bulbs* and add it to the soup pot with the remaining sage, season to taste with salt and pepper. Blend half the soup and return to the pot for reheating. If it is too thick, feel free to add more vegetable stock. *I kept some of the roasted garlic back for garnish. Adapted from Rebar.

Friday, 16 September 2011

Cardiff Castle Animal Wall

On one of the days whilst staying with my parents in South Wales, we took the train into the city of Cardiff.

Cardiff has changed a lot in the last 15 years.  For a start there was no Millennium Centre and Tiger Bay now known as Cardiff Bay has been transformed into a Europe's largest waterfront development. Its a completely different city to what I remember it.
It was D's first time in Cardiff though.  There is plenty to see and do in Cardiff, but our first wander together with tourist eyes was Cardiff Castle.  Cardiff Castle is located in the heart of the city.  I've been inside once in my late teens, but not today - we were both happy to walk on the outside and around the Castles Animal Wall.  
I have to admit, this is something I had not done before, always walking past the castle walls towards the busy city centre.  So it was really fascinating for me to discover the sculptures of the animals peering over the wall as if they are ready to pounce; and not pounce with menace, but with affection.  If you look closer too, you will not that the animals facial expressions are so full of character and life.   The animals were carved by Thomas Nicholls and were originally painted, with time of course the colouring has faded to a muted murky green-grey.  Apparently there a 15 animals all together, we managed to capture 8 of them on the day.
The animal wall was designed in the 1866 by architect William Burgess for the third Marquess of Bute who was the owner of Cardiff Castle.
 This dopey bear looks anything but frightening
 Some of the animals still have their glass eyes missing too.
I learned that the anteaters nose was missing and had only been replaced last year.
If you do find yourself in Cardiff, don't just go inside the castle which costs a few good pounds, take a stroll around the walls on the outside too - its free to enjoy!   I promise you won't regret it.  I personally have always preferred looking at castles and historic building on the outside.
 After waking around the walls of the castle, we took a leisurely stroll in Bute Park. 
The stroll was cut short as it began to rain heavy, so we headed to the train station to get the train back to my parents home.

Thursday, 15 September 2011

Apple and Sage Fritters

For those of you who were wishing to see photographs of my fathers allotment and progress since the last time I showed you.  I have to apologise, as I don't have any to share.  We did take the camera over, but it had started raining quite heavy, (yes the rain really did follow us all the way from Scotland to Wales and then back).  However, I did manage to steal some apples from his tree. I had to get D to give the tree branches a good shake for some of them to come tumbling down at my feet - about a dozen.

So it is with those eating apples that I made these fritters with a little sage from my own garden plot.
These fritters were puffy and airy light.  The apples in it are both sweet and sharp; and the sage soft and musky.  These fritters reheat really well in the oven, so its okay to make them a day in advance.   I am submitting some of these 'Apple and Sage Fritters' to Graziana of Erbe in Cucina for this week’s Weekend Herb Blogging (WHB) #301 . WHB is overseen by Haalo from Cook Almost Anything.

Apple and Sage Fritters
Serves 4 - 6
Ingredients
For the batter
100g plain flour
Salt to taste
1 tablespoons fresh sage, finely minced
1 medium egg, separated
1 tablespoon vegetable oil
150ml/¼ pint water
For the fritters
1 medium onion, finely sliced
2 sharp eating apples
Salt and pepper to taste
4 - 6 tablespoons of vegetable oil for frying
Method
Sift the flour with the salt into a large bowl, then stir in the sage.  Make a well in the centre and add the egg yolk, oil and gradually whisk in the water to form a smooth batter.  Cover the batter and leave to stand for 30 minutes.
Peel, core and finely slice the apples, then stir into the batter.  Add the onion and season to taste with salt and pepper.
Whisk the egg white until stiff, then lightly fold into the batter.
Heat 2 tablespoons of vegetable oil in a large frying pan.  When the oil is sizzling, drop a couple of tablespoons of the batter into the pan, shaping them into neat, even rounds.  Fry over moderate heat for abut 3 minutes until golden, then carefully turn over and fry the other side for a couple of minutes.
Drain the fritters on absorbent paper, transfer to a serving platter and keep warm in the oven.  Continue frying batches of the fritter in the same way, adding more oil if necessary.  Serve immediately.

Wednesday, 14 September 2011

Pear, Walnut and Blue Cheese Tart

As well as the Sweet Pear Tart, I mentioned I had made a Savoury Pear Tart. 

Well as promised here it is, in all its flowery autumnal glory.  I sliced the pears wafer thin, so that I could decorate the top of the tart for visual appeal.
I was rather proud of my culinary work of art that I found it too hard to slice into, but you all know that greed finds a way. And it was worth it.  This is a textual tart: softness from the set eggy milk, oozy twang from the blue cheese and crunch from the walnuts.  The pear flavour is very mellow.
I am submitting a slice of this Savoury Pear Tart to Fabilicious Food who is hosting September: Simple And In Season.  I am also sharing this with Lady Behind the Curtains Cast Party Wednesday#14 and Simple Lives Thursday#61 hosted by Gnowfglins.
Pear, Walnut and Blue Cheese Tart
Serves 4 – 6
Ingredients
For the shortcrust pastry
170g plain flour
A pinch of salt
85g cold butter
2 tablespoons cold water
Method for short crust pastry
Sift the flour with the salt into a large bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Add 2 tablespoons cold water to the mixture. Mix to a firm dough. It may be necessary to add more water. Chill, wrapped for at least 30 minutes before using.
Preheat oven to gas mark 6. Roll out the pastry and use to line a 8- 9 inch round dish, then bake blind.

For the Pear, Walnut and Blue Cheese filling

Ingredients
1 – 2 medium pears, thinly sliced
2 tablespoon olive oil
2 shallots, sliced
1 – 2 medium pears sliced
Salt and pepper to taste
50g walnuts, chopped
2 eggs
100ml milk
150g blue cheese, sliced or crumbled
Method
Heat the oil and gently fry the shallots in oil until very soft, then add in most of the pear slices, keeping back for the topping and sauté for a few minutes. Season to taste and turn off heat.
When cool evenly spread into the pastry case and scatter over the walnut pieces and cheese.
Now whisk together the milk with the eggs and a little seasoning, then pour over the filling. Neatly arrange remaining pear slices.
Bake in oven gas mark 5 for 30 – 35 minutes. Enjoy warm or at room temperature.

Tuesday, 13 September 2011

Autumnal Pear and Almond Tart

You may remember the Plum and Almond Tart I made a couple of weeks ago.  Well this is exactly the same recipe, but in place of the sweet and sharp crimson plums...
I am using mottled green pears from my mothers garden.  My mother said this was the first year that her pear tree had rewarded her with many, so many that she was happy to part with some and I was happy to accept.  The eating apples here are from my fathers allotment.  
I've made two recipes with the firm pears so far.  A savoury Pear Tart and a sweet one - a Pear and Almond Tart.  This autumnal Pear and Almond Tart had a golden honey crunch on the outside and squidgy softness on the inside.  It was very moreish, leaving you wanting for more.
I am sharing this recipe at Tasty Tuesday Parade of Food hosted by Beauty and Bedlam; The Hearth and Soul blog hop hosted by 21st Century Housewife, Tea Party Tuesday hosted by Sweetology, Tea for Two hosted by The Plumed Pen, as well as Tuesdays at the Table; Fat Tuesdays and Lady Behind the Curtains Cast Party Wednesday#14. Please do go by and check out the other contributions.
Pear and Almond Tart
Serves 6
For the Rich Shortcrust Pastry
Ingredients
170g plain flour
Pinch of salt
100g unsalted butter
1 medium egg yolk
Cold water, to combine
Method for the Rich Shortcrust Pastry
Sift the flour with the salt into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix the egg yolk with 2 tablespoons water and add to the mixture. Mix to a firm dough. Chill, wrapped for 30 minutes before using. Roll out to line a 13 x 4 inch loose bottomed flan tin.
For the Pear and Almond Filling
75g unsalted butter
100g golden caster sugar
1 egg and 1 egg yolk
65g ground almonds
40g plain flour
1 teaspoon vanilla extract
1 - 2 medium pears, thinly sliced.  I used a mandolin.
Method
Preheat oven to gas mark 4.
Lay the sliced pears at the base, keepign some back for the topping.
Beat the butter and sugar together until light and fluffy, then beat in the egg and egg yolk. Fold in the ground almonds and flour and vanilla extract. Spread the mixture over the pastry base and pears, then neatly arrange the remaining sliced pears on top. Bake in oven for 25 - 30 minutes, until lightly golden and firm to the touch. Serve warm.

Monday, 12 September 2011

Green Tomato Chutney

I first made this recipe in the Autumn of 2006 with my own homegrown green tomatoes
This time the green tomatoes came from my mothers garden in Wales, and if you look closely you will see some green chillies nestled amongst them too.  I didn't just come back with these, I also brought back with me some pears from my mums garden; and eating apples from my Dads allotment, but more about that later. 
With it being blustery and rainy outside, as well as Hurricane Katia coming our direction, we stayed mostly indoors this weekend.  I found myself spending a lot of the time in the kitchen. 

I do miss my kitchen when I am away.  Whilst I was at my parents, I was eager to help out and do a little cooking, even if it was just stirring the sauce in the pot, but neither my mother or sister-in-laws would permit  me to do so as I was their guest today.  However, they did let me make some apple crumble for them with apples I had foraged in North Wales.  I was pleased with my foraged cooking apples as I knew I was coming home to none of my own this year, as the harsh winds had knocked each one of them out of the tree early this year. Not only am I disappointed, I know the waxwings will be too when they come.
Anyway, back to the 'green apple chutney'.  This chutney is not spicy at all, but neither is it overly sweet.  I am linking this to Daphne's Dandylions for this weeks Harvest Monday; and The Gardener of Eden.
This chutney will keep in the fridge tightly sealed for a couple of months.
Green Tomato Chutney
Makes 4 x 245g jars
Ingredients
2 large onions
1 tablespoon vegetable oil
2 tablespoons fresh ginger, minced
1 tablespoon coriander seeds, freshly ground
½ ground allspice
About 875g green tomatoes, chopped
210g sugar
60ml vinegar
150ml water
Handful of raisins or sultanas (or combination of both)
Method
In a large saucepan, combine the onions and oil over a medium heat.  Add the ginger, coriander and allspice.  Cook the onions with the spices for about 10 minutes.  Add the green tomatoes, sugar and vinegar.  Add the water and let the chutney simmer for about an hour, stirring from time to time.
Remove the pan from the heat and stir in the raisins or sultanas.  Let the chutney cook, then transfer to jars with tight-fitting lids. 

Portmeirion Village

After our wander on the beach in Harlech, we wanted to make the most of our time in Gwynedd, North Wales that we decided to take a drive to Portmeirion.  I had been there before, but my memory of it was a bit of a haze as I vaguely remember being a bit travel sick.  However, D had not been there, so this was the another opportunity for me to see it again, especially with the sun peeking out now and again.
Portmeirion is a Italian style tourist village in Minfford on the Welsh coast.  The quaint village has served as the location for music videos, films and numerous television shows, most famously the 1960s cult drama 'The Prisoner' starring Patrick McGoohan and its most famous line 'I am not a number, I am a free man'.
Here are some photographs from our day.  I hope you enjoy.







Follow this link to see more of the village from The Prisoner.
A view of the empty beach.







 On the way out....
 Minfford Train Station
 Yes, this is really the train you get in Minfford if you want to get somewhere.
If you want to see more photographs of Portmeirion, fellow blogger MorningAJ was there last week too and has some fabulous photographs.  Follow this link.