Alberto Fabbian’s beautiful &ABILITY coffee table
Limoncello
Limoncello, tastes luscious ice cold from the freezer as a tart shot (how rude!) & is the best thing for a boozy trifle poured over Madeira cake. But a homemade version?! Be still my beating heart. Only problem is what to do with 2l of the stuff. Did I say problem?
Ingredients
for 2 litres
8 unwaxed lemons
1 litre vodka (48-50% abv)
1kg sugar
1 litre water
Method
Use a vegetable peeler to remove the skin of the lemons in strips minimising the bitter white pith.
Put the lemon peel into a wide necked carafe or big Kilner jar then pour over your vodka and put the lid on. Put it in a cupboard and leave to infuse for a week. Give it a good shake every day if you remember.
A week later put your sugar and water in a saucepan and heat whilst stirring until all the sugar is dissolved then bring to the boil. Once boiling reduce heat and simmer for 10 minutes until syrupy.
Strain your lemon infused vodka though some muslin or a sieve into a jug then very slowly and carefully pour it into your hot syrup. Be careful – it will spit.
Let it cool completely then pour it into bottles and leave it in a cupboard for about 10-15 days.
Now decant it into smaller bottles to give away as gifts or just put it straight into your freezer.
http://www.domesticsluttery.com/2012/10/sluttishly-boozy-easy-limoncello.html?m=1
Limoncello, tastes luscious ice cold from the freezer as a tart shot (how rude!) & is the best thing for a boozy trifle poured over Madeira cake. But a homemade version?! Be still my beating heart. Only problem is what to do with 2l of the stuff. Did I say problem?
Ingredients
for 2 litres
8 unwaxed lemons
1 litre vodka (48-50% abv)
1kg sugar
1 litre water
Method
Use a vegetable peeler to remove the skin of the lemons in strips minimising the bitter white pith.
Put the lemon peel into a wide necked carafe or big Kilner jar then pour over your vodka and put the lid on. Put it in a cupboard and leave to infuse for a week. Give it a good shake every day if you remember.
A week later put your sugar and water in a saucepan and heat whilst stirring until all the sugar is dissolved then bring to the boil. Once boiling reduce heat and simmer for 10 minutes until syrupy.
Strain your lemon infused vodka though some muslin or a sieve into a jug then very slowly and carefully pour it into your hot syrup. Be careful – it will spit.
Let it cool completely then pour it into bottles and leave it in a cupboard for about 10-15 days.
Now decant it into smaller bottles to give away as gifts or just put it straight into your freezer.
http://www.domesticsluttery.com/2012/10/sluttishly-boozy-easy-limoncello.html?m=1
Reuse old pullover sleeves
I’ve got some old jumpers, hand knitted but unwearable as they are too granny for words. I’d like to reuse them int something for the home, and so in my Internet trawl, this idea I like. The cover is made of the sleeves of a jumper, no need to even unpick the seams, and using an old catering size can or coffee dubbas with their snap on lids would potentially work a treat for kids or adults storage… Hmmm….
I’ve got some old jumpers, hand knitted but unwearable as they are too granny for words. I’d like to reuse them int something for the home, and so in my Internet trawl, this idea I like. The cover is made of the sleeves of a jumper, no need to even unpick the seams, and using an old catering size can or coffee dubbas with their snap on lids would potentially work a treat for kids or adults storage… Hmmm….
Wood and glass ceiling pendant
Wood Jenen pendant light £50
From BHS (no, really)
www.bhs.co.uk
Wood Jenen pendant light £50
From BHS (no, really)
www.bhs.co.uk
Keema roti wrap
Left over keema, one paratha, beaten egg & apple thokku pickle. Delish…
Left over keema, one paratha, beaten egg & apple thokku pickle. Delish…
Upcycle or revamp curtains
I want to refresh my living room curtains. They are hand made from a heavy embossed navy blue fabric, all lined and everything, and have hung in our flat since I bought it (going on 8 years ago). The problem is they seem a bit grandma and dated to me now, but are far too good to ditch, so I am heading down the customise / accessorise / upcycle route. I can alway undo my efforts if they look like utter pants… And we plan to replace them entirely with shutters & sheers in the far future.
Suggestions i’ve found online and am considering are:
- Cover the bottom quarter/third of the curtains with a strip of contrasting fabric and decorate the join with a row of buttons
– Go shabby chic with a whole row/section of buttons and misc badges, charms, pompoms, bows, rosettes – whatever.
- Use scraps of old fabric and yarn to make a bunting design higher up – old patterned clothes or bedding.
- Add tufts/short tassels of yarn every 15cm/6ins or so in lines down the length of them
- Sew on ribbon/thin strips of scrap fabric to add stripes or wiggly lines – for thicker stripes, maybe chevrons or an appliqué idea using strips of a design cut from old lacey net curtain.
- Make reverse appliqué patches – cut out simple shapes and add a contrasting shape/fabric behind to peek through.
- A simple no-sew idea is to attach ribbon/yarn/strips of scrap fabric to each curtain ring/clip
- Try printing onto them instead (possibly using a linocut technique or an even simpler stamp for something like polka dots — or for a fun or kid-centric room, hand prints 
).
I want to refresh my living room curtains. They are hand made from a heavy embossed navy blue fabric, all lined and everything, and have hung in our flat since I bought it (going on 8 years ago). The problem is they seem a bit grandma and dated to me now, but are far too good to ditch, so I am heading down the customise / accessorise / upcycle route. I can alway undo my efforts if they look like utter pants… And we plan to replace them entirely with shutters & sheers in the far future.
Suggestions i’ve found online and am considering are:
- Cover the bottom quarter/third of the curtains with a strip of contrasting fabric and decorate the join with a row of buttons
– Go shabby chic with a whole row/section of buttons and misc badges, charms, pompoms, bows, rosettes – whatever.
- Use scraps of old fabric and yarn to make a bunting design higher up – old patterned clothes or bedding.
- Add tufts/short tassels of yarn every 15cm/6ins or so in lines down the length of them
- Sew on ribbon/thin strips of scrap fabric to add stripes or wiggly lines – for thicker stripes, maybe chevrons or an appliqué idea using strips of a design cut from old lacey net curtain.
- Make reverse appliqué patches – cut out simple shapes and add a contrasting shape/fabric behind to peek through.
- A simple no-sew idea is to attach ribbon/yarn/strips of scrap fabric to each curtain ring/clip
- Try printing onto them instead (possibly using a linocut technique or an even simpler stamp for something like polka dots — or for a fun or kid-centric room, hand prints ).
Watchmaker rings
These beautiful pieces take old bits of watches and clocks and fashions them into decorative jewellery. A lovely idea from a daughter of a watchmaker, wonderfully executed.
http://www.claricepricethomas.com/
These beautiful pieces take old bits of watches and clocks and fashions them into decorative jewellery. A lovely idea from a daughter of a watchmaker, wonderfully executed.
http://www.claricepricethomas.com/
Mint Aero cupcakes
I really don’t like cupcakes, being more of a muffin girl (steady). But these sound lush..
Ingredients
For the cake
40g butter, softened (but not melted)
100g plain flour
20g cocoa powder
140g caster sugar
1 tsp baking powder
120ml milk
1 egg
1/4 tsp peppermint essence
40g mint chocolate Aero* (about 1/4 of a 110g bar, or all of a 46g bar – save yourself a square for decorating!)
For the frosting
115g butter, softened
225g icing sugar
1 tsp peppermint essence
Splash of cream or milk (about 25ml)
Method
The cake:
Preheat the oven to 170C /340F /gas mark 4. Lightly grease 12 cupcake cases and place them in a cupcake tray.
Put the softened butter in a bowl along with the flour, cocoa power, caster sugar and baking powder. Rub together – clean fingers are easiest for this! – until the mixture is combined into a sandy texture.
Measure out the milk into a separate bowl or jug. Add the egg and peppermint essence to the milk and beat until the egg is combined.
Pour the milk mixture onto the dry ingredients and stir lightly until there are no streaks of flour showing. (It’s better to under-mix than over-mix)
Now for the sluttish bit: crumble the mint Aero into small pieces and stir into the cake batter.
Fill the cupcake cases 3/4 full and bake for 20-25 minutes. Place on a wire rack to cool completely before icing.
The icing:
Beat the butter with a spoon or a hand-mixer for a couple of minutes until light.
Sift half the icing sugar into the butter and stir to combine. Repeat with the other half.
Add the peppermint essence. (You can use less or more according to taste, but beware, it’s quite strong!)
Splash in the cream until your frosting has the desired consistency, stiff but not runny. (You could use milk if you don’t have any cream)
Ice the cupcakes using a flat knife or a piping bag.
For the final sluttish touch, crumble the remaining mint Aero over the top or decorate with mint sprigs.
*Other mint chocolates are available.
http://www.domesticsluttery.com/2013/02/let-her-eat-cake-mint-chocolate-aero.html?m=1
I really don’t like cupcakes, being more of a muffin girl (steady). But these sound lush..
Ingredients
For the cake
40g butter, softened (but not melted)
100g plain flour
20g cocoa powder
140g caster sugar
1 tsp baking powder
120ml milk
1 egg
1/4 tsp peppermint essence
40g mint chocolate Aero* (about 1/4 of a 110g bar, or all of a 46g bar – save yourself a square for decorating!)
For the frosting
115g butter, softened
225g icing sugar
1 tsp peppermint essence
Splash of cream or milk (about 25ml)
Method
The cake:
Preheat the oven to 170C /340F /gas mark 4. Lightly grease 12 cupcake cases and place them in a cupcake tray.
Put the softened butter in a bowl along with the flour, cocoa power, caster sugar and baking powder. Rub together – clean fingers are easiest for this! – until the mixture is combined into a sandy texture.
Measure out the milk into a separate bowl or jug. Add the egg and peppermint essence to the milk and beat until the egg is combined.
Pour the milk mixture onto the dry ingredients and stir lightly until there are no streaks of flour showing. (It’s better to under-mix than over-mix)
Now for the sluttish bit: crumble the mint Aero into small pieces and stir into the cake batter.
Fill the cupcake cases 3/4 full and bake for 20-25 minutes. Place on a wire rack to cool completely before icing.
The icing:
Beat the butter with a spoon or a hand-mixer for a couple of minutes until light.
Sift half the icing sugar into the butter and stir to combine. Repeat with the other half.
Add the peppermint essence. (You can use less or more according to taste, but beware, it’s quite strong!)
Splash in the cream until your frosting has the desired consistency, stiff but not runny. (You could use milk if you don’t have any cream)
Ice the cupcakes using a flat knife or a piping bag.
For the final sluttish touch, crumble the remaining mint Aero over the top or decorate with mint sprigs.
*Other mint chocolates are available.
http://www.domesticsluttery.com/2013/02/let-her-eat-cake-mint-chocolate-aero.html?m=1
Lemon and thyme Madeira cake
I do like Madeira cake although mostly use it as a base for trifle 
This effort might not persuade me to move away from shop bought for that particular dessert, but might encourage eating it in its own right as its a bit like a lemon drizzle cake with a syrup soaked in… Yum.
Ingredients
For the cake:
175g unsalted butter
175 caster sugar
3 free range eggs
200g self-raising flour (or plain with 1 tsp baking powder)
2-3 tbsp milk
1 lemon (unwaxed)
1 tbsp fresh thyme leaves
1 tbsp honey
For the syrup:
1 tbsp honey
1 tbsp lemon juice
1 tbsp thyme leaves
Method
Preheat the oven to 180C. Grease and line a 900g / 2lb loaf tin.
Cream together the butter and sugar until pale and very fluffy.
Beat the eggs and pour a third into the butter mix, along with a tablespoon of the flour to stop the mixture from curdling. Stir well. Repeat with the other two thirds.
Slowly sift in the rest of the flour and stir lightly until just combined. Add the milk a tablespoon at a time to keep the mixture smooth (it should have a dropping consistency).
Zest the lemon into a separate bowl together with the thyme leaves and honey, and pound together into a paste.
Stir gently into the cake mixture.
Spoon into the loaf tin and smooth the top flat.
Bake for around 40 minutes until golden brown and a skewer or toothpick comes out clean.
The syrup:
Place the honey, lemon juice and thyme leaves in a bowl with a splash of boiling water and stir well to combine.
While the cake is still warm, poke holes in the surface with a skewer and spoon over the syrup, so that it soaks in.
Decorate with a sprig of thyme and a more than generous drizzling of honey.
http://www.domesticsluttery.com/2013/03/let-her-eat-cake-lemon-thyme-madeira.html?m=1
I do like Madeira cake although mostly use it as a base for trifle This effort might not persuade me to move away from shop bought for that particular dessert, but might encourage eating it in its own right as its a bit like a lemon drizzle cake with a syrup soaked in… Yum.
Ingredients
For the cake:
175g unsalted butter
175 caster sugar
3 free range eggs
200g self-raising flour (or plain with 1 tsp baking powder)
2-3 tbsp milk
1 lemon (unwaxed)
1 tbsp fresh thyme leaves
1 tbsp honey
For the syrup:
1 tbsp honey
1 tbsp lemon juice
1 tbsp thyme leaves
Method
Preheat the oven to 180C. Grease and line a 900g / 2lb loaf tin.
Cream together the butter and sugar until pale and very fluffy.
Beat the eggs and pour a third into the butter mix, along with a tablespoon of the flour to stop the mixture from curdling. Stir well. Repeat with the other two thirds.
Slowly sift in the rest of the flour and stir lightly until just combined. Add the milk a tablespoon at a time to keep the mixture smooth (it should have a dropping consistency).
Zest the lemon into a separate bowl together with the thyme leaves and honey, and pound together into a paste.
Stir gently into the cake mixture.
Spoon into the loaf tin and smooth the top flat.
Bake for around 40 minutes until golden brown and a skewer or toothpick comes out clean.
The syrup:
Place the honey, lemon juice and thyme leaves in a bowl with a splash of boiling water and stir well to combine.
While the cake is still warm, poke holes in the surface with a skewer and spoon over the syrup, so that it soaks in.
Decorate with a sprig of thyme and a more than generous drizzling of honey.
http://www.domesticsluttery.com/2013/03/let-her-eat-cake-lemon-thyme-madeira.html?m=1
Crisp and chocolate cookies
These sounds bonkers. Am guessing they work in a salted caramel kind of way but who knows….?
Ingredients
220g unsalted butter, room temperature
100g caster sugar
1½ tsps vanilla extract
100g ready salted crisps (crinkle cut for preference), roughly bashed into small pieces
90g milk chocolate, cut into small chunks
250g plain flour
A pinch of sea salt to sprinkle
Method
Preheat the oven to 180°C. Line two baking trays with parchment.
Mix the butter, sugar and vanilla extract until smooth. Add the crisps, chocolate and flour and gently mix with a spatula or wooden spoon until the ingredients start to combine. Do not overmix!
Scoop a dessertspoonful of dough into your palm. Roll into a ball, then flatten slightly on to the baking tray. Repeat until you have about 20 little cookies. Sprinkle with sea salt, possibly with a flamboyant flourish and a shrug of the shoulders.
Bake for 20-22 minutes.
Transfer the cookies to a wire rack until cool. Marvel. Simply marvel. Perhaps swoon awhile.
http://www.domesticsluttery.com/2013/03/baking-for-beginners-crisps-chocolate.html?m=1
These sounds bonkers. Am guessing they work in a salted caramel kind of way but who knows….?
Ingredients
220g unsalted butter, room temperature
100g caster sugar
1½ tsps vanilla extract
100g ready salted crisps (crinkle cut for preference), roughly bashed into small pieces
90g milk chocolate, cut into small chunks
250g plain flour
A pinch of sea salt to sprinkle
Method
Preheat the oven to 180°C. Line two baking trays with parchment.
Mix the butter, sugar and vanilla extract until smooth. Add the crisps, chocolate and flour and gently mix with a spatula or wooden spoon until the ingredients start to combine. Do not overmix!
Scoop a dessertspoonful of dough into your palm. Roll into a ball, then flatten slightly on to the baking tray. Repeat until you have about 20 little cookies. Sprinkle with sea salt, possibly with a flamboyant flourish and a shrug of the shoulders.
Bake for 20-22 minutes.
Transfer the cookies to a wire rack until cool. Marvel. Simply marvel. Perhaps swoon awhile.
http://www.domesticsluttery.com/2013/03/baking-for-beginners-crisps-chocolate.html?m=1
Doodle iPhone case
I don’t know why, seeing as I don’t have a painterly or even doodle-y bone in my body, but this really appeals to me. I’d have to draft in Mr LB to do the drawing honours on my behalf….
http://m.iwantoneofthose.com/gift-gadgets/doodle-case-for-iphone-5/10767929.html
I don’t know why, seeing as I don’t have a painterly or even doodle-y bone in my body, but this really appeals to me. I’d have to draft in Mr LB to do the drawing honours on my behalf….
http://m.iwantoneofthose.com/gift-gadgets/doodle-case-for-iphone-5/10767929.html
Churros muffins
Another one from domestic sluttery – sounds divine to me… and without the deep frying factor.
Makes 24 mini muffins
Ingredients
For the muffins:
75g unsalted butter, melted
100g granulated sugar
190g plain flour
120ml whole milk
1 large egg, lightly beaten
1½ tsp baking powder
½ tsp salt
¼ tsp ground nutmeg
¼ tsp ground cinnamon
For the topping:
100g granulated sugar
110g unsalted butter, melted
2 tsp ground cinnamon
Method
Preheat the oven to 180°C
Grease a muffin tray – mini or normal muffins.
Sift together all the dry ingredients, then add the wet ingredients and stir. You don’t want a smooth batter here – there will be lumpy bits!
Pour the mixture into your muffin tray, nearly filling each hole to the brim.
Bake for about 20-25 minutes for small muffins, longer if you’ve super-sized them. Use a skewer to test the centres if you’re not sure – it’ll come out clean when they’re cooked through.
A couple of minutes before the muffins are ready to come out of the oven, melt the remaining butter in a saucepan. In a separate bowl, mix the sugar and cinnamon.
Take out your muffins and while they’re still oven-hot, remove them from the tray (I know: it’s against everything we ever learned about baking). Dip each one in butter, coating all available muffin surfaces, and then immediately roll them around in the sugar-cinnamon goodness. Don’t put your fingers in the hot butter! Guess what? I did! USE A SPOON, YOU EEJIT.
Eat them all quickly while they’re warm.
http://www.domesticsluttery.com/2013/01/baking-for-beginners-churros-muffins.html?m=1
Another one from domestic sluttery – sounds divine to me… and without the deep frying factor.
Makes 24 mini muffins
Ingredients
For the muffins:
75g unsalted butter, melted
100g granulated sugar
190g plain flour
120ml whole milk
1 large egg, lightly beaten
1½ tsp baking powder
½ tsp salt
¼ tsp ground nutmeg
¼ tsp ground cinnamon
For the topping:
100g granulated sugar
110g unsalted butter, melted
2 tsp ground cinnamon
Method
Preheat the oven to 180°C
Grease a muffin tray – mini or normal muffins.
Sift together all the dry ingredients, then add the wet ingredients and stir. You don’t want a smooth batter here – there will be lumpy bits!
Pour the mixture into your muffin tray, nearly filling each hole to the brim.
Bake for about 20-25 minutes for small muffins, longer if you’ve super-sized them. Use a skewer to test the centres if you’re not sure – it’ll come out clean when they’re cooked through.
A couple of minutes before the muffins are ready to come out of the oven, melt the remaining butter in a saucepan. In a separate bowl, mix the sugar and cinnamon.
Take out your muffins and while they’re still oven-hot, remove them from the tray (I know: it’s against everything we ever learned about baking). Dip each one in butter, coating all available muffin surfaces, and then immediately roll them around in the sugar-cinnamon goodness. Don’t put your fingers in the hot butter! Guess what? I did! USE A SPOON, YOU EEJIT.
Eat them all quickly while they’re warm.
http://www.domesticsluttery.com/2013/01/baking-for-beginners-churros-muffins.html?m=1
After dinner mint brownies
These sound exactly up my street brownie wise and come from a fabulous site domesticsluttery.com ‘the home and lifestyle blog for women with better things to do’. Love it…
Ingredients
170g butter
200g caster sugar
120g light brown sugar
3 eggs
1 tsp vanilla extract
110g cocoa powder, sifted
50g plain flour, sifted
Pinch of sea salt
6-12 thin after dinner mints, depending on the size. The dark chocolate ones in M&S are little but tasty.
Method
Preheat the oven to 150C. Line and grease a small baking tin.
Melt the butter in a pan on a low heat, set aside to cool.
Mix the sugars and eggs together, beating until the mixture is thick and glossy. (If your brown sugar has been languishing in the cupboard like mine, have a go at it in a pestle and mortar.)
Add the vanilla and beat until smooth.
Fold in the flour, cocoa powder and salt. Be careful not to overmix – this will make for a dense brownie.
Spoon half your mixture into the pan, making sure it spreads into the corners.
Lay your after dinner mints on top of the mixture in neat rows. If you’re using very little ones like I did, you’ll fit 12. If they’re larger you’ll probably fit six.
Add the rest of the mixture on top, spreading it so the mints are totally covered.
Pop in the oven for about 25-30 minutes until the top is crackling when they’re ready to take out of the oven – push a knife/skewer in to see it it comes out almost clean, but make sure you do this a couple of times – otherwise you might be going straight through a bit of gooey after dinner mint.
Leave to go completely cold before cutting (I know, I’m SORRY. Go and lick the bowl or chew off your arm or something). These are a very gooey brownie. They actually taste better (and are easier to eat) after a little while in the fridge. But I promise, they’re worth the wait.
http://www.domesticsluttery.com/2013/04/baking-for-beginners-after-dinner-mint.html?m=1
These sound exactly up my street brownie wise and come from a fabulous site domesticsluttery.com ‘the home and lifestyle blog for women with better things to do’. Love it…
Ingredients
170g butter
200g caster sugar
120g light brown sugar
3 eggs
1 tsp vanilla extract
110g cocoa powder, sifted
50g plain flour, sifted
Pinch of sea salt
6-12 thin after dinner mints, depending on the size. The dark chocolate ones in M&S are little but tasty.
Method
Preheat the oven to 150C. Line and grease a small baking tin.
Melt the butter in a pan on a low heat, set aside to cool.
Mix the sugars and eggs together, beating until the mixture is thick and glossy. (If your brown sugar has been languishing in the cupboard like mine, have a go at it in a pestle and mortar.)
Add the vanilla and beat until smooth.
Fold in the flour, cocoa powder and salt. Be careful not to overmix – this will make for a dense brownie.
Spoon half your mixture into the pan, making sure it spreads into the corners.
Lay your after dinner mints on top of the mixture in neat rows. If you’re using very little ones like I did, you’ll fit 12. If they’re larger you’ll probably fit six.
Add the rest of the mixture on top, spreading it so the mints are totally covered.
Pop in the oven for about 25-30 minutes until the top is crackling when they’re ready to take out of the oven – push a knife/skewer in to see it it comes out almost clean, but make sure you do this a couple of times – otherwise you might be going straight through a bit of gooey after dinner mint.
Leave to go completely cold before cutting (I know, I’m SORRY. Go and lick the bowl or chew off your arm or something). These are a very gooey brownie. They actually taste better (and are easier to eat) after a little while in the fridge. But I promise, they’re worth the wait.
http://www.domesticsluttery.com/2013/04/baking-for-beginners-after-dinner-mint.html?m=1
Deliverance take-away
I am on a mission to find a great Chinese takeaway that delivers to us in Brixton. So far, little success, but for the proverbial record this place, visually recommended by the lesbian Asian women over the road who *always* get their food parcels (excellent curtain twitching Mr LB) was tried tonight to christen the new dining table. And it was meh. The search continues…
I am on a mission to find a great Chinese takeaway that delivers to us in Brixton. So far, little success, but for the proverbial record this place, visually recommended by the lesbian Asian women over the road who *always* get their food parcels (excellent curtain twitching Mr LB) was tried tonight to christen the new dining table. And it was meh. The search continues…
Burnt rice. Not a recipe
This is what happens when Mr LB tried to cook rice in the microwave after consuming considerable quantities of Japanese whiskey at £180 a bottle. It involves forgetting to add any water to the rice cooker. I’m saying nothing….
This is what happens when Mr LB tried to cook rice in the microwave after consuming considerable quantities of Japanese whiskey at £180 a bottle. It involves forgetting to add any water to the rice cooker. I’m saying nothing….
Apple thokku
Based on a South Indian classic, mango thokku this pickle is a quick cook, very tasty recipe which goes superbly with curry dishes, alongside lime pickle.
Ingredients
• Cooking apples (peeled, seeded and chopped into small pieces)
• 1 tsp Fenugreek seeds
• 1/4 tsp Mustard seeds
• 1/4 tsp Turmeric Powder
• Red Chili Powder to taste
• Sesame Oil/Gingelly Oil
• Salt to taste
• few curry leaves
Method
• Heat a generous amount of oil in a pan and add mustard seeds. Allow to splutter
• Add the fenugreek seeds and the curry leaves, then the grated apples
• Add turmeric powder, salt and chilli powder, and turn the heat down to medium.
• Keep stirring from time to time – it does have a tendency to catch easily.
• When the quantity reduces to two-thirds of the original amount and the oil seperates out from the thokku, remove the pan off the heat. Keep aside uncovered until cool, then bottle in small jars – it’s ready to eat immediately.
Based on a South Indian classic, mango thokku this pickle is a quick cook, very tasty recipe which goes superbly with curry dishes, alongside lime pickle.
Ingredients
• Cooking apples (peeled, seeded and chopped into small pieces)
• 1 tsp Fenugreek seeds
• 1/4 tsp Mustard seeds
• 1/4 tsp Turmeric Powder
• Red Chili Powder to taste
• Sesame Oil/Gingelly Oil
• Salt to taste
• few curry leaves
Method
• Heat a generous amount of oil in a pan and add mustard seeds. Allow to splutter
• Add the fenugreek seeds and the curry leaves, then the grated apples
• Add turmeric powder, salt and chilli powder, and turn the heat down to medium.
• Keep stirring from time to time – it does have a tendency to catch easily.
• When the quantity reduces to two-thirds of the original amount and the oil seperates out from the thokku, remove the pan off the heat. Keep aside uncovered until cool, then bottle in small jars – it’s ready to eat immediately.
Painted legs on a stool
By Mike Miere for Artek
From thelollipopshope.co.uk
By Mike Miere for Artek
From thelollipopshope.co.uk
