Homemade XMas: Red Onion Chutney

Hello Lovelies,

As I mentioned previously, I’m making hampers for a few people this Christmas. One of the things I’ve made for them is red onion chutney. The recipe is from the Super Jam cookbook, so it’s not my own but I thought I’d share it as it’s really yummy and so quick and easy to make.

Ingredients:

8 red onions
1 red chilli
2 bay leaves
25ml olive oil
200g brown sugar
150ml balsamic vinegar
150ml red wine vinegar

What to do:

I got 5 small jars (around 200g) out of this recipe.

!) Slice the onions and the chilli into thin slices. The recipe states to cut them into thin, short slices but I left my slices long as I wanted a more ‘rustic’ chutney. You can add the chilli seeds to the recipe too if you like a real kick (I left them out of my one as not everyone I’m giving it to is as keen on hot spice as I am).

2) In a large, wide bottomed pan, heat the oil and add the onions, chilli and bay leaves. Cook gently on a low heat for 20 minutes, stirring occasionally.

3) The onions should be translucent and really soft. Add the sugar, red wine vinegar and balsamic vinegar and stir until the sugar has dissolved.

4) Simmer the onions for 30 minutes until dark and sticky. Take off the heat and transfer to hot, sterilised jars (boil in water to sanitise the jars and their lids). Seal and leave to cool. You’re done!

The recipe states that the chutney is best left to mature for about a month for the flavour to really develop. Refrigerate after opening and eat within 6 weeks or so. I kept a jar aside for myself, I’m planning to eat it as part of my vegan cheese board! NOM.

Well, that’s all for now, thank you kindly for reading.

MHB

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Vegan Homemade Pizza (with yeast free base)

 

Hello Lovelies,

Today I’m sharing a pizza recipe with you. I believe this is my first savoury recipe post but it was so yummy I had to share! I had a mooch around on teh webs for yeast free pizza base recipes and then cobbled this thing together and I have to say, it turned out rather nice indeed. So, let’s get on with it shall we?

Serves 2 on it’s own or 4 with a side (I like corn cobs and baked beans with my pizza).

You will need:

For the Sauce:

1 tin of chopped tomatoes

salt and pepper to taste

dried herbs of your preference (I used basil and oregano)

a pinch of bicarbonate of soda

For the Base:

190g of wholemeal flour

65g of cornmeal

60ml of olive oil (I used extra virgin olive oil as it’s more flavoursome)

120ml of water

salt and pepper to taste

For the Topping:

Whatever you fancy, some of my favourites are red onion, olives, jalapenos, red bell pepper, capers, chunks of garlic and sweetcorn niblets.

a pack of vegan cheese (I used Redwoods Super Melting Mozzarella)

You will also need a large cookie tray lined with baking paper and a rolling pin.

Pre-heat the oven to 200’c

What to do:

1) Empty the can of tomatoes into a medium saucepan along with the other sauce ingredients. Bring to the boil, turn down the heat and then simmer for at least 30 minutes so it becomes concentrated.

2) Meanwhile, add all of the base ingredients into a large bowl and mix with your hands until they come together to form a ball. Add the water a bit at a time. You may need a little less or a little more than stated.

3) Turn the dough out onto a floured worktop and knead for 3-4 minutes. Roll out into the required size and transfer to the baking tray (by laying the baking paper on top of the dough, then rolling the underside over your rolling pin until the dough is on top. Then you can just pick up the paper and lay onto the tray).

4) Press the dough out at the edges and make sure it’s spread evenly on your sheet. Prick with a fork all over and place in the oven for 10 minutes to part-bake.

5) This is the perfect time to chop any veggies you want on your pizza and pre-grate your cheese if you like. Make sure to keep an eye on that sauce!

6) Remove the base from the oven and spread the tomato sauce all over. Top your pizza any way you like (I put the veggies on and the smother them in the vegan cheese).

7) Put back in the oven for 10 minutes and then finish off under the grill to crisp up the cheese if you like. And you’re done.

This was all surprisingly quick to put together and very easy. I’ll be making more and playing around with the recipe (vegan stuffed cheese crust anyone?). I’m also thinking this dough would make great home made savoury pop-tarts. I may well have a go at that next week!

Well, that’s all for now. Thank you kindly for reading.

MHB

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