As a notorious sweet pepper pickler I decided this year to experiment with hot chilies. A big amount of garlic and delicate, sweetened vinegar proved a perfect pairing for the moderately hot Turkish variety called "aci sivri".
Moomins are characters created by Tove Jansson. If, like me, you are a Moomin fan, you will be thrilled to learn about the Moomins Cookbook, where I found this excellent pickle recipe. I have slightly modified it, leaving the Moomin spirit intact.
This smooth, sauce-like type of chutney is different from the popular, chunky, British-style chutneys. The recipe is not genuinely Indian, but garam masala gives it a warm, rich, Indian touch. Tamarind pulp or juice adds a certain je-ne-sais-quoi...
If you want to feel like creating a new texture with the same flavours, mix the pickled peppers' ingredients, thicken them with pectin and create an original, aromatic spread for sandwiches, toasts and grilled meats.
Black currant vodka is often cited among the most palatable home-made liqueurs. Even though I am only at the initial production stage, the infused alcohol already spreads the most beautiful aroma I have ever experienced with a home-made liqueur.
Making soy milk at home is incredibly easy and doesn't require any special equipment. When you make soy milk, you are left with the wonder food called "okara". When, like me, you want to make okara, you are left with soy milk...
This quick and easy mango and Thai, bird's-eye chili sauce has an intense aroma and a sunny colour. It is delicious on roast pork, chicken, on toasts, rice, green salad or as a dip and, if processed, will keep in your pantry at least for a year.
Often paired with savoury dishes, apricots resist even the hottest chili addition and keep their recognisable tanginess or aroma. This jelly is excellent with pork dishes, roast chicken and as a toast or sandwich spread.