{{:eat:wimg_1478.jpg?380|:eat:wimg_1478.jpg}} ===== Orange Marmalade ===== https://www.bbcgoodfood.com/recipes/ultimate-seville-orange-marmalade ===== Green Pesto ===== **1/2 cup pine nuts \\ 1/2 to 1 cup olive oil \\ 1/2 parmesan cheese \\ 1 clove garlic \\ 4 cups basil leaves \\ salt \\ ** \\ Roast the pine nuts and put them in a food blender while still warm. Add the garlic, cheese, basil, salt and olive oil. Blend the pesto and add olive oil depending on your taste. \\ ===== Sauce Hollandaise ===== Put \\ **2 egg yolks \\ 1 tablespoon lemon juice \\ 1 tablespoon water \\ salt \\ pepper** \\ into a sauce pan and beat until blended. Then heat slowly on very low heat, whisking constantly. \\ In pieces, add \\ **170g butter** \\ and melt - still whisking, of course - until the sauce has the desired thickness. \\ \\ If you like, you can now add some\\ **parsley, chopped up** \\ \\ Serve with potatoes and asparagus. ===== Kräutercreme (herb paste) ===== Roast \\ **50g almonds, flaked** \\ until browned and ground them. \\ \\ Put into a blender and add \\ **8 teaspoons olive oil \\ garlic \\ sage \\ thyme \\ parsley \\ oregano \\ basil** \\ You need about a handful of each of the herbs. \\ Blend the paste until smooth, adding water if it is too dry. \\ \\ Season with \\ **salt \\ pepper \\ lemon juice** \\ ===== Tomato and Apple Chutney (UK/India) ===== __Ingredients__\\ **800g (2 cans) whole plum tomatoes\\ 4 sour Braeburn apples, peeled, cored and cut into small dice\\ 170ml white wine vinegar\\ 3 large garlic cloves, peeled and crushed\\ 2 teaspoons ground ginger\\ 2 teaspoons salt\\ 340g dark brown sugar\\ 1 teaspoon cayenne pepper\\ 1/2 fresh red chili\\ 5 tablespoons sultanas** \\ \\ Put the can of tomatoes (break the tomatoes up with your fingers), apples, vinegar, garlic, ginger, salt, sugar and cayenne pepper into a large pot. Stir, then bring to boil and cook on a medium-high heat for about 1 hour. Don't forget to stir now and then. Add the chillis and later the sultanas. Cook gently for further 5 minutes, until the chutney is thick (it will thicken more when cooling).\\ Let the chutney cool completely before you fill it into jars and refrigerate it.\\ \\ \\ //David O'Brien and Anneke Richter// ===== Fresh Tomato Chutney (South Africa)===== __Ingredients__\\ **2-3 medium tomatoes\\ 1 clove garlic\\ 1cm piece ginger\\ 3 fresh, hot bird's eye chili or any hot chili stuff\\ 3/4 teaspoon salt\\ 1 tablespoon lemon juice\\ 1/2 teaspoon ground cumin\\ 2-3 teaspoons brown sugar (white will do as well)** \\ \\ Put everthing into a blender and blend until very smooth - easier is impossible :-D\\ This goes really well with a curry dish or as a dip with tortilla chips or naan bread.\\ \\ \\ //Anneke Richter// ===== Fresh Mint Chutney (India) ===== __Ingredients__\\ **Bunch of fresh mint, at least 50g just leaves\\ 1 tomato\\ 1-2 fresh green chillis\\ 4 cloves garlic\\ 1 teaspoon lemon juice\\ 1/8 teaspoon salt** \\ \\ Put the tomato in the blender first and blend to a paste. Add the mint leaves with the water clinging to them after washing and all the other ingredients. Blend to a paste and store in the refrigerator.\\ \\ \\ //David O'Brien// ===== Plum Chutney ===== **400 grammes plums \\ 1 onions, chopped finely \\ 2 chilis, chopped finely \\ 1 piece of ginger, choppped or grated \\ 1 stick of lemongrass \\ 100 grammes brown sugar \\ 200 ml apple juice (or more) \\ 1 tblsp sea salt \\ 3 tblsp balsamico vinegar \\ a handful of raisins** \\ \\ Boil everything for at least 30 min or until the chutney thickens. ===== Mustard-Dill-Sauce ===== Mix \\ **1 tblsp mustard \\ 1 tblsp sugar/honey** \\ Slowly trickle in (while whisking) \\ **oil** \\ Add \\ **dill, chopped** ===== Yoghurt Salad Sauce ===== Mix \\ **1 tsp honey \\ 2 tblsp apple vinegar \\ 1/2 horseradish \\ a squeeze of lemon juice \\ mixed salad herbs \\ 2 tblsp yoghurt \\ 2 tblsp sunflower oil** \\ \\ This sauce goes nicely with a green salad!