It is extremely strange to be in WordPress but I’m certain that it makes more sense for my blog to be here than over on my much-loved but outgrown ‘knitaluscious’ URL.

It is harder for me to figure out the way I want WordPress to look, but I expect there is some way of developing a theme that I like and figuring out how to  remove the ridiculous list of categories from the right hand side of the page. A few hours with a manual and a css book will probably sort out any of the kinks I have with the design…

But let us concentrate, instead, on some recipes.

Firstly, the green tomato chutney is a roaring success. It is a little bit on the runny side but the flavour packs an absolute punch and I am very happy with it. I adjusted the levels of ginger in it and my recipe looks like this:

  • 40g peeled ginger root
  • 5 red chillis
  • 1.1kg green tomatoes, chopped roughly
  • 125g raisins
  • 310g shallots, chopped
  • 1 tsp salt
  • 250gunrefined molasses sugar
  • 285ml malt vinegar

Put chillis and ginger into a handkerchief, bruise the bejaysus out of both with rolling pin, tie into neat bag.

Place all other ingredients together into a large pan and put bag amongst them.

Heat on moderate heat until everything begins to boil and soften. Keep it simmering until you are happy with the consistency of the tomatoes.

Remove your chilli/ginger handkerchief package from amongst the chutney. Pour the chutney into warm, sterilised jars. Cover and label these.

Secondly, this corn bread goes very nicely with above chutney. It’s adapted from a recipe that came in the Morrison’s free supermarket magazine:

  • 250g polenta
  • 175g plain flour
  • 2 tsp baking powder
  • juice of one lemon
  • skimmed milk
  • salt
  • 2 eggs
  • 2 corn on the cobs

Preheat oven to 180*C/350*F/Gas 4 and line a 900g loaf tin with nonstick baking parchment.

Mix the polenta, flour and baking powder together, adding in salt to taste.

In a jug, put the juice of one lemon. Top up the liquid level using skimmed milk until you have 300ml in total. Leave this to curdle.

Stand cobs upright on chopping board and rotate them, whilst cutting off the kernels of corn with a sharp knife. Boil the kernels for like 4 minutes or until they go a lovely golden colour. Drain and set aside.

Beat your eggs and milk into your dried flours and once nicely combined, fold in the corn kernels. Spoon the whole mix into the loaf tin and bake for one hour or so, or until it is golden on the top. I sprayed mine on top with a little bit of oil spray and sprinkled rock salt on; this makes a lovely crispy, salty crust on the loaf without heaping 8 million calories onto the mix.

and my final recipe for today; Squashkin soup. Y’all must remember the squashkins?

Here is the uber-squashkin… some kind of wierd hybrid pumpkin/squash/courgette type thing which has been growing in the garden all summer. Well last night I turned it into a fine soup!

  • 1 massive squash/pumpkin
  • 3 tbsp pure maple syrup
  • 4 tsp good quality nice, seed-tastic mustard
  • rock salt
  • juice of one lemon

Put squash in baking tray in oven at Gas 5 in a large glass dish (sorry I don’t know the conversions off the top of my head…) go to the gym or do something else that will use up 1 1/2 hours of your time and forget about the squash. Don’t forget to pierce a couple of small holes in the skin of your curcubit unless you want to make an explosion.

Come home to delicious smell of roasting squashkin joy and remove from oven. Cut the squashkin thing lengthways and scoop out the seeds. I like to keep the squash in the glass baking dish as it leaks a lot of tasty juice while you’re cutting it up, which you’ll need for the soup!

Once the seeds are all out of the squashkin, scoop out the flesh with a spoon and dump it into a large saucepan. Scrape the thing bare in this way, until your saucepan is full of mushy squash joy. Pour any leaked juices over the top and whizz with a hand-held blender. Stir in everything else and voila: amazingness.

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