Istanbul, Turkey. Natural beauty beats industrial needs…
The perfect easy peasy lunch dip for boring days in the office – A project inspired by Leckerbox’s MittwochsBox #25
Last week I was busy in my parents’ garden harvesting yellow plums, apples and tomatoes. I turned the plums into drunken plum jam, made a yummy apple dessert and was left with a bucket full of tomatoes. As they would have gone bad too quickly for me to eat them all, I decided to make my very first tomato chutney. Chutneys or relishes are a great way of preserving veggies and fruits. They last for months and you can be sure you’ve got a product without preservatives, food enhancers and excess packaging. On top of that making your own chutney really is a piece of cake. And as this week’s Mittwochsbox even happens to focus on tomatoes, I’ve got more than one reason to share my recipe with you. The works for a fruity tomato relish:
500 g of tomatoes (shape, colour etc. doesn’t matter)
2 cloves of garlic
1 yellow onion
2 small yellow plums
1,5 TS of sunflower oil
120 ml of apple juice
3 TS of white vine vinegar
1 tsp of cumin
1/4 tsp of cayenne pepper
1 chilli pepper
40 g of brown sugar
1 tsp of fresh ginger
salt and pepper
I cut the apples, the onion and the tomatoes in small cubes and chopped the garlic cloves and the fresh ginger finely. I heated up the oil and fried up onions, chilli, apple, garlic, ginger and cumin for about a minute at maximum heat. Then I added the sugar and let everything thicken up for another minute. After that I poured the apple juice and the vinegar over the mixture and added the tomato cubes. I turned down the heat and let everything boil for about 40 minutes. Then I filled up two old glass jars with the chutney, closed the lids and put the jars upside down for about ten minutes. That way the jar is properly sealed and the chutney lasts for quite a while.
You can use the chutney for Indian dishes, as an unusual pasta sauce (It’s quite sweet) or as a dip. If you buy some bread or crackers on the way to work, you’ve got the perfect little office lunch/snack. It definitely spices up your day! Enjoy!
Focussing on the important things in life…
… some examples
Re-using old glass jars, Vol. 2- This is jam hot
I’m literally enjoying a ”jam hot” day: Harvesting yellow plums (I got a message from two wonderful people who desperately wanted to get rid of them) and re-using some more of my old glass jars. By the end of this week they should all be gone eventually, hooray! The result of this activity is a drunken plum jam. The works:
1 kg of yellow plums
500 g of jam sugar (that always depends on the jam sugar you use, read the label)
1 TS of cinnamon
1 tsp of fresh vanilla
a few drops of squeezed lemon
2-3 cl (a small shot glass) of rum
First I washed the plums, removed the pips and cut them in halves. Then I blended everything, but I made sure it didn’t get to watery (Leave some chunky pieces, that makes the jam nicer). Then I added the sugar and the other ingredients except the rum and boiled everything for about four minutes. At the end I added the rum. I filled the jam in my old jars, closed the lids immediately and couldn’t wait for it to get cold.
So what shall we do with the drunken plum jam? I would say eat it! Prost, cheers, santé!
Of empty passata bottles, leftover salads and cold green smoothies for hot summer days
After I spending my last weeks chilling outside, it’s time to get back to Ingloriousplastics and share some of my recycling ideas. As it was pretty hot outside, I didn’t actually cook much. Quite often I just created some sort of mish-mash summer-y dish with tomato passata. That’s how I ended up with a whole bunch of tomato passata bottles. In an earlier post I described how I filled up the bottles with homemade lemonade, but as my fridge was full of leftover veggies, I decided to make my first green smoothie.
I had tried them in New York before and until last week I wasn’t all that convinced green smoothies would ever reach top of my yummy drinks list. (The ones in NY tasted pretty much just like cucumber and spinach to me. No spices, no sugars, no reason to get excited…) But I found out it’s all about a good balance of fruit (which should make up 80% of the drink) and veg (which should make up 20% of the drink) and then your homemade green smoothie doesn’t taste like liquid salad. To cut a long story short, here’s my recipe:
1 squeezed orange
1/2 squeezed lemon
250g (a small box) of blueberries (alternatively you can use other berries, too)
a handful of spinach or other green, leafy salad
a 1/4 of a normal sized cucumber (about a small handful)
6-8 leaves of fresh mint
1/2 liter of tap water
optional: agave juice or stevia to sweeten your smoothie
Blend everything together, fill it in an old tomato passata bottle and put it in the fridge. The homemade green smoothie can be kept there for about five days. The best thing about this is that you cannot only re-use old bottles, enjoy a super refreshing summer drink and get a ridiculous amount of vitamines in one shot, but also find a way to use up veggies that are about to go bad. That way you don’t have to worry what to do with the last bit of cucumber, the last handful of salad etc. Try and experiment with other fruits and veggies, it works!
See you next Monday – the official, new Ingloriousplastics day!
So that’s my definition of “carefree”. This picture pretty much sums up why you haven’t heard from me for a while. Will be back with a new post tomorrow!