Banana Chutney

Ingredients
  • 500g Bananas
  • 325g Raisins
  • 225g Sugar
  • 20g Salt
  • 12g Ground Cinnamon
  • 25g Curry Powder
  • 250ml Balsamic Vinegar
  • 200ml White wine Vinegar

Method
  1. Peel and cube the bananas into small cubes.
  2. Add vinegar and boil until the mixture looks like porridge.
  3. Add fruit and spices and simmer for a further 15 minutes.
  4. Spoon into sterilized jars and leave to cool.
The longer you can leave Chutney before you use it the better it tastes, as all the flavours work together.


Banana Chutney on Foodista

Mojo Salsa (Picante)



This salsa can be keep for several weeks in the fridge, adjust the amount of chili to get the desired heat.


This is a hot Spicy Salsa great with Papas Arrugadas or as a dip for BBQ meats etc.

Ingredients

  • Tsp Pimento Ducle (Sweet pepper powder)
  • 4 Gloves Garlic
  • 1 Tsp Cumin
  • 4 Tsp Paprika Picante (Hot pepper powder)
  • 1 Tsp Turmeric
  • 3 tsp Ground Chili's
  • 3 dsp Stale Bread Crumbs
  • 200ml Olive Oil
  • 100ml Balsamic Vinegar
  • 1 cinnamon Stick
  • 1 Bay Leaf
  • 1 Dsp Runny Honey
  • 200ml Water

 Method
  1. In a blender blend the pimento dulce, garlic,cumin, paprika picante, turmeric, ground chilli's, bread crumbs, olive oil and balsamic vinegar,
  2. Pour into a saucepan.
  3. Add cinnamon stick, bat leaf, honey and water.
  4. Bing to the boil
  5. Simmer for 10 minutes.
  6. Pour through a fine sieve into a bowl to remove the bits.
  7. Pour Sala into a sterilized jar.

Chow Mein

You can make your own bean sprouts from lentils and most other pulses.

Ingredients                                                                                               
                                                                                                 Photo by Sifu Renka
  •  Tagallini Pasta
  • salt
  • 4 tbsp Vegetable Oil
  • 1 Small Onion ( Finely Shredded)
  • 125g fresh Bean Sprouts
  • 3 tbsp Soy Sauce
  • Few Drops of Sesame Oil
Method
  1. Cook pasta in a deep saucepan of salted boiling water according    to instructions on the packet.
  2. Drain well and rinse in cold water, drain thoroughly. 
  3. Transfer to bowl and toss in a little vegetable oil.
  4. Heat the remaining vegetable oil in the frying pan until really hot.
  5. Add the shredded onions and stir fry for a minute.
  6. Add bean spouts and drained  pasta to the pan and stir/toss for another minute.
  7. Add soy sauce and sesame oil and blend well.
Finely cut chicken , beef , green beans or other vegetables of your choice can be added at stage 5, this dish need never be boring and is very quick and easy to make.

Serve immediately

Chow Mein on Foodista

Peach Ice cream

This is an easy to make ice cream without the need for an ice cream maker.

Ingredients

  • 150ml Condensed Milk
  • 2 Egg Yolks
  • ½ tsp Cornflour
  • 1 tsp 
  • 1 850g Tin of Peaches
  • 1 Tsp Lemon Juice
  • 150ml Thick Cream






Method 
  1. Heat the condensed milk in saucepan on a low heat ( do not allow it to boil)
  2. In a bowl, mix together the egg yolks, cornflour and water.
  3. Pour the heated condensed milk on to the egg yolk mixture, stirring all the time. 
  4. Return the mixture to the pan and place over a low heat, stirring all the time until the mixture thickens like a thin custard. 
  5. Purée the peaches and lemon juice in a blender or food processor until smooth.
  6. Mix the Puréed peaches with the custard.
  7. Whip the thick cream until softly peaking.
  8. Fold whipped cream into the peach mixture.
  9. Transfer the mixture to a loaf tin or freezer proof dish of similar size.
  10. Cover and freeze for 3 hours
  11. Ice Cream should be just hard on the outside but soft in the middle.
  12. Tip into a bowl and mash with a fork until smooth.
  13. Return to container, cover and freeze again.
  14. Take out of the freeze 15 -20 minutes before serving.
Peach and Lemon Ice Cream on FoodistaPeach and Lemon Ice Cream

Flap Jack

                                                                    photo by Caroline C


Ingredients

  • 200g Oats
  • 10g Wheatgerm
  • 10g Dried Apricots
  • 40g Ground Walnuts
  • 40g Ground Almonds
  • 40g Sultanas
  • 4tbs Honey
  • A little Water                                                                                                                                                                                                                                                                                               
 Method


  1. Mix the dried ingredients well.
  2. Bind with the honey.
  3. Adjust texture of mixture with a little water to make it soft but not runny.
  4. Pour mixture into a lightly greased oven proof tray approx 7"x 11".
  5. Bake in a pre heated oven 180ºC(350ºF), Gas Mark 4 for 20/25 Mins.
  6. Leave to cool.
  7. Cut into bite size pieces.

Albondigas -

Albondigas - is the Spanish word for meatballs, although this recipe is made with lentils, they tend to be a little more spicy than normal, but you can adjust to taste.

They are often served as a 'Tapas' dish in the center of the dining table or you will find them on the counter in the local 'Tapas' bar/restaurant.

They also work well as part of a  'Plato Combinado' especially if you serve them with Papas Arrugardas.                                    
                                                                                                 photo by lesleyk                                       
Ingredients
  • 1 onion finely chopped
  • 3 Gloves Garlic finely chopped
  • 2 tbs Veg Oil
  • 350g Cooked Lentils
  • 2 Tsp Thyme
  • 1 Tsp Turmeric
  • 1 Tsp Pimento Picante
  • 1 Tbs Tomato Paste
  • 85g Bread Crumbs
  • 2 tbs Grated Cheese
  • 1 Egg - Beaten 
  • 2 Tbs Red Wine 
  • 500g Chopped Tomatoes
  • 1 Tsp Rosemary
  • 1Tsp Basil 
  • Salt & Pepper to taste



Method       
  1.  In a frying pan, cook the onion and garlic in 1 tbs of the oil, until the onion is just turning transparent.
  2. Add the cooked lentils, thyme, turmeric and tomato paste.
  3. Cook for a few minutes to combine all the flavors.
  4. Transfer mixture to a mixing bowl.
  5. Take off the heat and add the breadcrumbs and grated cheese.
  6. leave to cool a little.
  7. Mix in the beaten egg, to help bind the mixture.
  8. This mixture will make approx 12/15 little albodigas balls, which you can form either with your hands or with spoons.
  9. In the frying pan heat the rest of the oil.
  10. Cook the abondigas for several minutes until brown all over.
  11. Add the wine, tomatoes,basil and rosemary
  12. Simmer very gently for 20 minutes.
  13. Add Salt and Pepper to taste.


Albondigas on Foodista




Can be served as a dish on it's own, or a smaller portion with spaghetti.



Apricot Recipe - Apricot & Banana Compote

Ingredients
  • 50g Dried Ready to eat Apricots
  • 200ml Apple Juice
  • 200ml Water
  • 2 Bananas 
  • 50g Sultanas
  • 1tbs Lemon Juice 
  • 2 tbs Ground Almonds
Method
  1. Dice the apricots into bite size pieces
  2. Put apricots, apple juice and water into pan.
  3. Bring to the boil, cover and simmer for 20 minutes.
  4. Take off the heat tip into a bowl and set aside to cool.
  5. Peal and then chop the bananas into bite size pieces.
  6. Put banana into a bowl and add the lemon juice, making sure that the banana is well coated.
  7. Add bananas and sultanas to the cooled apricot mixture.
  8. Sprinkle ground almonds over the top to serve.
Notes.


  • This recipe can be made in advance as far as stage 4. Finish the dish off just before serving.
  • Can be topped with Natural Yogurt, ice Cream or Cream.
  • Just as tasty served hot or cold.


Apricot & Banana Compote on FoodistaApricot & Banana Compote