Abrikoos-tomaat chutney – apricot-tomato chutney (GF-DF-V)

Er zijn nog steeds abrikozen op de markt te koop; de laatste dit jaar uit het warme zuiden van Frankrijk.

Op de valreep, ik vertrek dinsdag naar Catalunya, dit gemakkelijke recept: zoete, licht pittige chutney; heerlijk op een boterham met kaas of avocado of naast een kom spicy curry.

Nodig:

6 rijpe abrikozen, ± 250 g

2 rijpe tomaten, ± 250 g

1 el olijfolie

1 grote teen knoflook, heel fijngehakt

1 sjalot, fijngehakt

1 groene peper, in fijne ringetjes, met of zonder zaadlijst

60 ml rijstazijn

1 el verse rozemarijn, heel fijngehakt

60 ml rozijnen

4 el oersuiker

½ tl zeezout

Was de abrikozen en tomaten en snijd ze in 8 stukjes.

Snijd knoflook, sjalot, peper en rozemarijn fijn.

Verwarm de olijfolie in een pan en fruit zachtjes de sjalot, knoflook en groene peper, ongeveer 2 minuten.

Voeg de rest van de ingrediënten toe, roer door elkaar en breng aan de kook. Zet het vuur zacht en laat in ongeveer 1 uur zachtjes inkoken tot een zeer zachte saus. Roer af en toe en als het gaat aanbakken voeg je een scheutje water toe. 

Proef en voeg naar smaak nog zwarte peper toe en eventueel nog wat zout of zoet.

Bewaar in een pot in de koelkast. Blijft zeker 2 weken goed.

Since there still are those rose-cheeked apricots I made a sweet and spicy chutney, just before I leave for Catalunya on Tuesday.

Quick, easy and delicious with a piece of old cheese, on the side with some fiery curry dish or on a sandwich with avocado. Whatever you eat it with, may be just with a spoon from the jar, it’s good!

You’ll need:

6 ripe apricots, ± 250 g

2 ripe tomatoes, ± 250 g

1 tbsp olive oil

1 big clove of garlic, minced

1 shallot, finely chopped

1 green pepper, sliced with or without the seeds

¼ cup rice vinegar

1 tbsp fresh rosemary, cut very fine

¼ cup raisins

4 tbsp raw sugar

½ tsp sea salt

Wash apricots and tomatoes and dice in 8 pieces.

Cut shallot, garlic, green pepper and rosemary fine.

Warm the olive oil in a pot and, on low heat, fry shallot, garlic and green pepper for 2 minutes. Add all other ingredients, give it a good stir and bring to the boil. Put the heat low and let the mass slowly reduce in about 1 hour, without a lid. Stir occasionally and when it starts to burn, add a little water.

Taste and add some freshly ground pepper and maybe some more salt or sweetness. Scoop into a glass pot and store in the fridge.

 It will keep for at least 2 weeks.

Buckwheat knäckebrot with carrot chutney (GF-SF-V-DF)

Making bread, glutenfree bread that is, is always a challenge.

This winter I have a plan to start a sourdough experiment and try creating a tasty sourdough bread, gluten free. It’s in my mind.

That is how it works, it all starts in my mind. An idea has to ripen there first before I start experimenting. 

So for the time being I stick to my every day, delicious bread, which is a version of this great bread.

But today I was craving something different, something crunchy to go with the carrot chutney I made yesterday.

And so I made this knäckebrot or cracker or crispy flat bread, whatever name you want to give it. It’s tasty, easy, quick to make and above all: naturally glutenfree and consisting only of seeds!

What you’ll  need for 1 baking tray or about 12 pieces:

110 g pumpkin and sunflower seeds

35 g flax seeds, roughly ground

90 g sesame seeds

130 g buckwheat grouts, ground into flour

2 tbsp olive oil

200cl boiling water

½ tsp sea salt

First pre-heat the oven on 160°C. Place a sheet of baking paper on a baking tray and set aside.

Stir everything well in a big bowl, first the dry ingredients, then olive oil, then boiling water.

Place on the baking tray, lined with a sheet of baking paper, and press out with your hands till almost covering the tray. The dough will be about ½ cm thick.

Bake in the middle of the oven for 55 min, till golden brown and crisp.

Let it cool and break or cut into desired shape.

Eat for example with some jam in the morning or with some of this full-coloured and spiced carrot chutney.

Carrot chutney 

1 tbsp coconut oil

1 tsp cumin seeds

1 onion, chopped fine

1 clove of garlic, chopped fine

1 tbsp freshly cut ginger

½  tsp curcuma

1 dry red chilly

1 tomato, chopped fine

1 ½ cups carrots, small cubes

½ tsp sea salt

Squeeze of lemon juice

Heat the coconut oil in a saucepan and add the cumin seeds.

When they start to splutter, add onion and fry them very softly for about 8 minutes till translucent. Then add ginger, garlic and curcuma and stir a few times.

Add red chilli , stir and add the tomatoes, fry them till they are soft.

Then it’s time for the carrots, salt and a few tablespoons of water.

Stir everything well and put a lid on top. Let it cook for 15 minutes, while stirring every 5. When they are cooked, turn of the gas, let it cool a bit, add some lemon juice to your taste and puree the chutney. Let it cool completely and enjoy!

pear chutney with walnuts - perenchutney met walnoten (GF-DF-SF)

It’s harvest time. Apples, pears, nuts, pumpkins, when you store them well you can keep these products all winter. That is also the nice thing about preserving. You can preserve the summer in a pot and use the sun energy when you need it the most! Especially after a non-summer like this year. That is why using canned tomatoes is such a good idea when there are none growing any more (or they must be shipped or flown from the other side of the world). They come from sunny Italy and they always taste better then a winter tomato from Holland, looking blushy and perfect, tasting nothing.

Back to the pears.
My father( 72) works together with a group of pensionados, they prune and keep up old orchards and in that way they help to preserve old apple and pear varieties. In exchange they can pick the fruit and once a year there is a market where they make fresh juices and sell all these varieties to the public. It’s a great group, they keep fit, by working out in the open, they have fun together and they do a great job.
Around this time a year my house smells like an orchard, every time my parents come around, with baskets full of juicy freshly picked apples and pears.
From the pears I made this lovely chutney.

Pear chutney with walnuts(1 pot)
2 pears
1 tbsp good olive oil
½-1 eschalotte, finely chopped
1 clove of garlic, minced
Some sprigs of lemon thyme
2 tbsp of nice flavored vinegar
2 tbsp date syrup
pepper and salt
6 walnuts, shelled and chopped coarsely

Warm the olive oil in a small sauce pan and softly sweat the onion, garlic and lemon thyme for 8 minutes.
Then add the vinegar, date syrup and pepper and salt to your taste.
Peel and chop the pears in small chunks and add to the liquid.
Cook softly for 30 minutes. Add the walnuts the last 5 minutes.
Eat with some gluten free toast and soft goats’ cheese.

Perenchutney met walnoten(1 potje)
2 peren
1 el goede olijfolie
½ -1 sjalotje, fijngesnipperd
1 teen knoflook, zeer fijn gesnipperd
wat takjes citroentijm
2 el lekkere azijn
2 el dadelsiroop
peper en zout naar smaak
6 walnoten, grofgehakt

Verwarm de olijfolie in een steelpan en smoor de ui, knoflook en citroentijm zachtjes, ongeveer 8 minuten.
Voeg dan de azijn, dadelstroop en peper en zout toe.
Schil de peren en hak in kleine stukjes en voeg aan het mengsel toe.
Laat heel zachtjes 30 minuten koken.
Voeg de laatste 5 minuten de gehakte walnoten toe.
Laat afkoelen en bewaar in een schone pot in de koelkast.
Heerlijk met een glutenvrije cracker en wat zachte geitenkaas!

Apricot chutney – Abrikozenchutney (GF- DF-SF)

The cherry on the cake: very nice on top of a sesame cracker with some labneh cheese is this very easy and quick apricot chutney.
It is raw and when you use unsulfured apricots very healthy too. Dried apricots are a natural and gluten free source of Vitamin E, iron, magnesium and fibers.
I found the recipe in Home Made, a delicious cookbook by the Dutch Yvette van Boven.

Apricot chutney
250 g dried, unsulfured apricots, welled 2 hours
2 sprigs of rosemary, chop the leaves
1 small clove of garlic
Juice of half a lemon
100 ml extra vergine olive oil
Pepper from the mill

Grind all ingredients in a food processor. Not too finely!
With a small layer of oil on top you can keep the chutney in the fridge for a long time!!
Enjoy!

Abrikozenchutney
250 g gedroogde, ongezwavelde abrikozen, 2 uur geweld
2 takjes rozemarijn, fijngehakt
1 klein teentje knoflook
Sap van een halve citroen
100 ml extra vergine olijfolie
Peper uit de molen

Maal alle ingrediënten in een keukenmachine. Niet tè fijn!
Met een laagje olie erop kan je de chutney in de koelkast vrij lang bewaren.
Heerlijk op een sesamcracker met wat labnehkaas!!