Plum Chutney

On my last visit to the market the plums just looked too pretty so that in a food shopping spree I bought 2000g …
The first thing I made from these plums was plum goulash, but that only reduced the 2000g by 400g so there was still plenty of plums left to be made use of. And what’s better than jams, jellies and chutneys in order to make use of large amounts of fruit?

Plum Chutney

Ingredients:
(fills 4-6 small preserving jars)

1kg plums
150g apples
400 g red onions
250ml red wine (+ plum puree to taste) or plum wine
100ml balsamic vinegar
100g raw cane sugar
1 ts Dijon vinegar
1 ts curry
½ ts ground cilantro
1 ts ground cinnamon
1 ts salt
one pinch of ground chili
4 cloves of garlic, grated
250g gelling sugar, 2:1
freshly ground pepper to taste

Directions:

1. Wash, dry and pit the plums and cut them into small pieces. In a bowl, weigh 1kg of the cut plums.

2. Peel and pit the apple, weighing 150g of the cut apple in a bowl.

3. Peel the onions, cut them into thin rings and weigh 400g of the cut onions in a bowl.

4. Transfer the onions into a big pot, add ingredients no. 4-13, bring to boil and let simmer for about 20-25 minutes.

5. Add apple and plums, stir well, bring to boil and let simmer for another 20 minutes.

6. Add the gelling sugar and stir well to prevent from scorching.

7. After about 5 minutes check on the chutney’s texture (mine was still very liquid so I transferred the chutney into a sieve, straining the liquid into a bowl for later use in sauces).

8. Season to taste with salt and pepper.

9. Transfer the chutney into clean preserving jars, twist the lids firmly and turn the jars upside down for about 5 minutes to vacuum seal them.

Berlin Pumpkin

I’ve never spent as much time in Berlin as this year. Every single time I visited my friends I had the most wonderful days – it was magical, really.

Diane Arbus Exhibition at Gropius Bau
Market at Kollwitzplatz
Sushi Zionskirchstraße
Lass uns Freunde bleiben bar
Der Hahn ist tot restaurant
Filmgalerie 451

The picture below looks nothing as delicious as this salad actually is at all!
Inspiration: Healthy Green Kitchen

 

Hokkaido Salad with Pecans and Dates

Ingredients:
(serves 4)

Olive oil
1 TS raw cane sugar
salt and freshly ground black pepper
4 TS honey
1/8 ts cayenne pepper
100g pecan halves
1 large hokkaido
6 TS olive oil
4 TS white wine vinegar
1 TS Dijon mustard
100-200g mâche or arugular
a handful of dates, pitted and quartered lengthwise

Directions:

1. Preheat the oven to 165°C. Line a rimmed baking sheet with parchment paper. Lightly coat the parchment with olive oil.

2. In a medium bowl, stir together the sugar and 1/4 ts salt. Set aside.

3. In a frying pan, warm 2 TS of the honey over low heat. Add the cayenne pepper and stir to mix well. Add the pecans and stir to coat. Spread the nuts in a single layer on the prepared baking sheet and toast in the oven until fragrant and lightly browned, about 10 minutes. Remove from the oven and let cool slightly, then add the nuts to the bowl with the sugar mixture, and toss to coat. Discard the parchment paper and spread the pecans out in a single layer on the baking sheet to cool completely.

4. Raise the oven temperature to 230°C. Line a second rimmed baking sheet with parchment paper and coat generously with olive oil.

5. Cut the hokkaido in half lengthwise and scrape out the seeds. Cut the flesh into cubes (There’s no need to peel the hokkaido but you might want to wash it before use!) and pile them on the prepared baking sheet. Drizzle with 2 TS of the olive oil, season with salt and pepper, and toss to coat. Spread the hokkaido out in a single layer. Roast, turning several times, until fork-tender and lightly browned all over, about 25 minutes. Remove from the oven and cover with aluminum foil to keep warm.

6. In a bowl, whisk together the vinegar, mustard, and the remaining 2 TS honey. Add the remaining 4 TS olive oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms. Season with salt and pepper.

7. Spread the mâche/arugular on 4 plates, top with the roasted hokkaido, pecans and dates and drizzle with the vinaigrette.