Appetizers and Snacks

Habanero Pineapple Chutney

I had never heard of Longos , an Ontario grocery store, until I finally got around to reading magazine a friend from Canada brought me this past winter.  While I am always grateful for reading material brought down from “The Great White North,  I did not rush to read this particular item, mainly because I figured it would be like most other supermarket rags with lots of emphasis on pre-packaged, processed foods.   As a general rule, we have always avoided these types of foods and are not interested in starting to eat them any time soon.

Turns out, this magazine does advertise pre-made products, but it is also chock full of recipes and tips to make fresh food from scratch!    So much for judging a book by its cover.   Here is my version of their Habanero Pineapple Chutney.  Pretty much as they wrote it, but you can find the original recipe in their Summer 2016 edition.

camembert with pineapple chutney

Habanero-Pineapple Chutney

1 Tablespoon butter

1 small yellow onion, diced

2 teaspoons minced fresh ginger

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/2 pineapple, tough centre core removed and cut into 1/4 inch dice (about 2 cups)

1 small habanero, seeds and stems removed, minced

3 Tablespoons Amber Rum

Juice of 1/2 lime

1/4 cup brown sugar

1/4 cup chopped fresh cilantro

2 green onions, white and green parts, thinly sliced

1/4 cup fresh raspberries, roughly chopped

Mint leaves for garnish

1  6 – 8 oz round of Camembert Cheese

In medium saucepan, over medium heat, melt butter.  Add onion, ginger, cumin and salt and cook, stirring, until onions are tender.  About 5 minutes.  Stir in pineapple and habanero and cook , stirring, 3 minutes more.

Add rum and lime juice, bring to boil.  Boil until liquid is reduced by half, about 5 minutes.  Stir in sugar, return to boil.  Remove from heat and let cool.  Stir in cilantro and green onions.

Place Camembert on microwave safe plate or shallow bowl.  Microwave on Medium using 15 second blasts until cheese is hot and beginning to melt.

Spoon chutney over top, garnish with raspberries and mint leaves.  serve with crackers or crostini.

 

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Dairy · How To... · Uncategorized

Make Panner @Home

I was so happy to find this! Very much like cottage cheese, but with an extra step!

Smart Veg Recipes

Paneer (Cottage Cheese)  is good for teeth and bones. It is good source of rich protein, vitamin-B. It helps in making immune system strong and  very good for kids. It has Linoleic  fatty acid; which is good for heart. Using Paneer varieties of dishes can be made; which is loved by everyone. 

Ingredients


  •  Milk – 2 liter
  • Fresh lemon juice – 3/4 tbs
  • Ice cube/cold water
  • Cheese clothes/cotton handkerchief/Muslin cloth
  • Any heavy weight item like pressure cooker, mortar

Method


Step 1 – Take milk in large bowl and boil it

Step 2 – When milk starts boiling, add one cup of cold water to reduce temperature

Step 3 – Add lemon juice and stir it also reduce stove flame.When milk curdle completely then switch off the stove and add ice cube or ice cold water

Step 4 – Keep  strainer on top of bowl and cover with cloth then…

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Pasta

Cacio & Pepe

img_16311Cacio y Pepe  is the official name.  In our house, we just call it Cheese and Pepper Spaghetti.  That prevents  a lot of blank stares when I tell people its what we are having for dinner.

The parmesan needed in this recipe is the kind you will grate off of a hard triangle of cheese.  Not the stuff in the green container labeled Kraft.  That is fine for sprinkling on pizza, but you will not get the same kick from this recipe without the real cheese.

Same goes for the pecorino.  The bag of pre-shredded 4 cheese blend will not cut it here. to fully appreciate this recipe, you need the good ingredients.  This is actually one of the few times I do NOT recommend substitutions.

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Pepper and Cheese Spaghetti

6 oz spaghetti

3 Tablespoons butter, divided

1 Tablespoon Olive Oil

1 1/2 teaspoons freshly cracked black pepper

3/4 cup grated Parmesan cheese

1/4 cup grated Pecorino cheese

Cook spaghetti in large pot of boiling, salted water until about 2 minutes before it is fully done.   Scoop out and set aside 1 1/2 cups of the pasta cooking water, then drain pasta.

In same pot you just took the spaghetti out of, melt 2 tablespoons butter over medium heat.  Add olive oil and pepper, swirling pan until pepper is toasted, about 1 minute.

Add 1/2 cup of reserved pasta water and bring to simmer.  Reduce heat to low, add pasta, remaining 1 tablespoon of butter, and the parmesan cheese.   Using tongs, toss until cheese is fully melted and evenly coats spaghetti, and spaghetti is fully cooked – about 1 minute.

Add the Pecorino and a bit more of the reserved pasta water if mixture seems too dry.   Toss just to mix, then serve immediately.

Serves 2 as a main course.

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Incase you don’t have a scale, this is what 6 oz of dried spaghetti looks like in your hand

TIME SAVER – put the pasta pan in to soak while you eat for easier clean up.