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Cuttlefish and peas with tomato sauce.

Posted on 20 Ottobre 2017
Print Recipe
 Cuttlefish and peas with tomato sauce.
Porzioni
2
Ingredienti
Porzioni
2
Ingredienti
Istruzioni
  1. Cut cuttlefish in strips, all the same size. Heat a pan with oil and garlic, then add cuttlefish.
  2. Stirfry for a minute, add parsley then wine, when it's evaporated add peas, sautee for another minute then add tomato sauce.
  3. Let the cuttlefish boil gently in the sauce for about one hour. Adjust salt and pepper or chili if you like.
  4. Serve it hot.
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Pumpkin and apple spiced chutney.

Posted on 29 Aprile 2017
Print Recipe
 Pumpkin and apple spiced chutney.
Porzioni
6 jars about 150 gr each
Ingredienti
Porzioni
6 jars about 150 gr each
Ingredienti
Istruzioni
  1. In a mortar crush ginger, carlic, cardamom seeds, cinnamon, chili flakes, cumin seeds. Sautee sliced onion in rapeseed oil then add paste and stirfry in a big pan for a couple of minutes.
  2. Add pumpkin, chopped the size of sugar cubes then apples, chopped a little bit smaller. Add also sugar and turmeric and let simmer untill the pumpkin is tender, the apple almost undone and the juice quite syrupy.
  3. Add vinegar and cokk for 4-5 mure minutes then pour hot chutney in sterilized jars. Put lids on, don't close too tight and put them in a pan filled with cold water. Bring water to boil and let it boil untill the lids are vacuum sealed.
Recipe Notes

You can eat it straight away or store in a cupboard for 6/8 months.

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