Red Currant Chutney

Hello my dear ones!

To pack summer into jars and open them in winter – that would be wonderful, wouldn’t it? Like just to squeeze those few extra degrees of heat into a container and use them when it’s colder. But sadly, this is not possible.

At least not when it comes to weather. Instead, we can preserve all those lovely summer fruits, all the berries, cherries and even veggies! Just like this simple red currant chutney that will only take you a short while to make. But you’ll be able to enjoy it till long after red currant season when it’s starting to get colder outside. Let me show you how to make it!

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Red Currant Chutney

for 2-3 small jars

  • 500 g red currants
  • 2 red onions
  • 1 apple
  • 1 chili
  • 100 ml balsamic vinegar
  • 100 ml orange juice
  • 175 g brown sugar
  • 1 teaspoon salt
  • 1 teaspoon mustard seeds

Wash the currants and remove them from the stalks using a fork. Peel the apple and onions and finely dice. Deseed the chili and cut it into small pieces as well.

Saute the onions and chilli together with some oil in a pot and then add the orange juice and vinegar. Add the red currants, apple, brown sugar, salt and mustard seeds, and let everything simmer for about an hour and a half on medium heat until it reaches a jam-like consistency. Keep stirring so it doesn’t stick.

The fill the chutney into clean glasses, close tightly and allow the glasses to cool for 5 minutes while standing upside down. Chutney preserved that way will keep fresh for several months.

Oh and by the way: That combination in the pictures of delicious bread with baked camembert and some red currant chutney is delicious and a great idea for dinner!

 

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So easy to make! The most difficult part might be to not have it stick to the bottom of the pan 😀

Do you like chutney? Or do you prefer to make jam from summer fruits?

 

Stay sweet & HAPPY COOKING!

xx Kristin

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Mediterranean Pasta Salad

Hey sweeties!

When my family is having a BBQ, there’s one thing that always has to be a part of it: pasta salad. In our family, it is traditionally prepared with a yogurt dressing as well as peas, carrots and sausage. Reaaaally yummy but also quite rich. It won’t leave much space in your stomach for all those other delicious things on the grill.

So today I’ll show you a Mediterranean alternative with dried tomatoes, rocket and mozzarella – super quick and delicious!

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Mediterranean pasta salad

makes 2-4 servings

  • 200 g pasta
  • 1 pack mini Mozzarella
  • 50 g dried soft tomatoes
  • 50 g rocket
  • 6 tbsp olive oil
  • 4 tbsp balsamic vinegar
  • 2 tbsp honey
  • Italian herb mix
  • Salt, pepper

Cook the pasta according to the instructions, then drain and set aside.

Cut the mozzarella and the dried tomatoes. Wash the rocket and chop roughly. Combine the olive oil, balsamic vinegar, honey, herbs and some water to prepare a dressing, season with salt and pepper.

Mix everything with the pasta, let it infuse for about an hour and serve.

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Do you serve pasta salad at your barbecues? And if so, what is your traditional recipe?

Stay sweet & HAPPY COOKING!

xx Kristin

[December 18th] Gifts from the kitchen

Fräulein Zebra Xmas

Christmas without at least one round of Secret Santa doesn’t feel like Christmas at all!

I love to surprise people with handmade gifts and now I’ll share my ideas with you..

That’s how it looked like when I wrapped and packed everything for shipping (that’s because my gift had to travel all the way from the south of Germany to Berlin!) :

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I loved the red and white color scheme! It just looks so classy and elegant..

And here’s what was inside!

Pomegranate Vinegar

makes about 500ml

  • 2 pomegranates
  • 500ml white wine vinegar
  • 1 tbsp honey

Halve the pomegranate and remove the seeds. Add the seeds, vinegar and honey to a pot and bring everything to a boil. Pour it into a big bottle and allow the seeds to infuse the vinegar for 2 days. Strain the seed and fill the vinegar into pretty bottles.

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My second gift in the parcel was…

Star Shaped Pasta

  • 250g flour
  • 2 eggs
  • 25ml olive oil
  • 1/2 teaspoon salt

Mix all the ingredients with 25ml water and knead until a smooth dough forms. Take a part of the dough and use a pasta machine to roll it out until it’s about 1-2 mm thin. Use a star shaped cookie cutter to cut out the pasta, then put it on a clean tea towel to dry. Repeat until you used up all the dough. Let the pasta dry overnight before packing.

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And last but not least – something for the sweet tooth!

 

Raspberry Pistachio Cookies with White Chocolate

makes about 35 cookies

  • 125g soft butter
  • 100g brown sugar
  • 2-3  drops vanilla extract
  • 1 egg
  • 225g flour
  • 1 teaspoon baking powder
  • 50g chopped white chocolate
  • 40g chopped pistachios
  • 20g freeze dried raspberries

Preheat oven to 345°F.

Whip up butter, sugar and vanilla. Add the egg. Mix flour and baking powder and add to the batter. Stir until everthing is evenly combined. Fold in chocolate, pistachios and raspberries – it’s the easiest to mix them in with your hands.

Form little balls of dough and put them onto a baking tray lined with baking paper. Flatten the balls a little bit with your hands, then bake them for about 10 minutes. Allow to cool down and serve.

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Those cookies are full of flavor and my personal favorite of the parcel.

Which recipe do you like best?

 

Also I have to say thanks to Sarah from the Crunchy Cottage who organized the whole Secret Santa Project! ❤

 

 

Stay sweet & HAPPY SECRET SANTA-ING!

xo