Scrumptious Saturdays – Ketchup in the slow cooker!!

The Fourth in our series of recipes! And a great slow cooker ketchup that tastes better the Heinz stuff in our opinion and does not have half the ingredients!

You will need:

  • 1.6 litres of pureed tomatoes
  • 120ml of water
  • 125g sugar
  • 180ml of white vinegar
  • 1tsp onion granules
  • 1/2tsp of garlic granules
  • 2 tsps of salt
  • 1 tsp of English mustard
  • 1/4 tsp of pepper

Method:

  • Blitz the tomatoes in the blender
  • add all the ingredients into the slow cooker
  • Cook on high for 10-12 hours, until it has reduced by half
  • Blend again with a hand blender
  • Push the mixture through a fine sieve and bottle.
  • You can water bath can this to make it last longer!
  • if you like a bit of a kick, you can also add chillies to make it a chilli ketchup!

We would love to see your efforts!! Please hop on over to Facebook or Instagram to show us!!

Scrumptious Saturdays – Apple Jelly or Chilli Jelly

As the apples are harvested it can sometimes be very daunting as to how many there are around here! It increases each year as we have around 50 trees (albeit a mix of plums, pears and apples) that we planted in November 2014!

We stew some apple for pies and crumbles, we juice loads for apple juice (which we water bath can for longevity) and cider…. and then there is jellies and sauces!!

You will need:

  • apples
  • jam sugar

Method:

  • If you would like to make apple puree sauce as well as jelly then core, peel and chop your apples, otherwise rough chop your apples
  • Put them in a large pan with water and boil until it has all turned to mush
  • Pass the mixture through a jelly bag, i.e. load it up and leave it to drip, do NOT squeeze the jelly bag or the liquid will not be clear.
  • Wash out the pan and return the dripped through apple mixture to pan. Using approximately one pound of sugar per pint of liquid add your sugar.
  • Bring the mixture gradually to the boil stirring until the sugar has dissolved and then stirring occasionally until the mixture reaches jam temperature.
  • Pour your apple liquid into hot sterilised jars and seal.
  • If you would like to make chilli jelly dice your chillies and add them to your hot sterilised jars just before you pour in the liquid.
  • If you would like to make puree sauce, push the contents of the jelly bag through a sieve, add a little sugar to your taste, reheat and jar in hot sterilised jars.

Come and show us your efforts with apples over on Facebook or Instagram!

Scrumptious Saturdays – Chocolate Courgette cake

The third in the series of recipe posts and this is one of our favourites!

You will need:

  • 375g flour
  • 75g of cocoa powder
  • 2 tsps of baking powder
  • 1/2tsp of seasalt
  • 4 large eggs
  • 120ml of oil
  • 120g of butter
  • 340g of light brown sugar
  • 2tsps of vanilla essence or extract
  • 1 pack of chocolate chips
  • 400g of grated courgette

Method:

  • Preheat Oven to 180
  • Cream together the butter and sugar and add the vanilla
  • Add the oil and eggs and beat
  • Add in the flour, cocoa and baking powder and mix well
  • Add in the courgette, seasalt and mix well again
  • Add in the chocolate chips
  • Pour the mixture into one large cake tin or two loaf tins, greased and lined
  • Bake for 30-40 minutes or until a skewer comes out clean

We would love to see your efforts!! Please hop on over to Facebook or Instagram to show us!!