Kitchen bitchin' and cooking up a storm

Over the last couple of weeks or so we've had crappy weather so indoor activities have been the order of the day. Quite a bit of cooking happened. 

Feijoa, lime and smoked paprika chutney

 INGREDIENTS

700g peeled onions, chopped
8 red chillies
2 limes
1 large red capsicum, chopped
200ml red wine vinegar
300ml orange juice
3kg feijoas
20 kaffir lime leaves
1kg white sugar
500g brown sugar
1 cinnamon quill, roughly broken
1 tablespoon whole coriander seeds
1¼ teaspoons chilli powder
2 teaspoons dulce (or sweet) smoked paprika

METHOD
Place onions, chillies and limes in a food processor and process until chopped but not puréed. Add to a pot with capsicum, red wine vinegar and orange juice. Stir to mix and set over a low heat. Top and tail unpeeled feijoas, dice them into 1cm cubes and add to the pot along with kaffir lime leaves; white sugar; brown sugar; cinnamon quill; coriander seeds; chilli powder and paprika. Bring to the boil, simmer for two hours, pour into jars and seal. It's got one hell of a kick to it, just how we like it.

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Feijoa and coconut cake

As you can see, we'd already eaten some by the time I took a photo.

175gms butter

1 cup sugar

3 eggs

1 cup milk

1 ½ cups flour

1 ½ tsp baking powder

1 ¼ cup coconut

1 ½ cups feijoas

2 tbsps slivered/sliced almonds

2 tbsps sugar

Method

1 Soften the butter and beat to a cream with first measure of sugar

2 Add eggs one at a time and mix well

3 Beat in milk, flour and baking powder

4 Cut feijoas into small chunks and fold into mixture with  coconut

5 Pour into a well greased tin

6 Sprinkle the almonds and sugar over the top

7 Bake at 180 deg C for 35-45 minutes until golden brown and when skewer come out clean

  

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Blackberry jam 

Sue gave me some blackberries last week, I added some frozen mixed ones to make up the weight.

 

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I bought a bag of apples on special for $1.45 and made 3 apple crumble yesterday.

We ate one and I froze the other two

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Boiled sultana cake

an old favourite

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Toad in the hole for dinner tonight

Jamie Oliver recipe here

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Mini trifles, rhubarb from the garden stewed with sugar, butter & ginger

I had leftover custard from yesterday (carton, who can be bothered making it!)

And cream, because who's counting calories by then!

And I reckon that's enough to be going on with don't you?

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                                                                  Image courtesy of Google images

Just one day away from the computer and I've achieved so much.

I'll share that news tomorrow

Take care