Apple & Cranberry Chutney

I few weeks ago, I tried to make spiced jelly jam for toasts and other such things, but I failed... And ended up with some Wintery syrup and so I couldn't really post it up, now could I? Naaaaah

On Saturday though, close to payday and lacking things to do, I decided to try and make some chutney! I have only ever had chutney once before, at a tearoom in Glasgow called the Butterfly and Pig, and I remembered it to have quite...an interesting flavour. Oatcakes with sweet chutney and tangy cheese was a mix of flavours I wasn't used to. I liked it though, and so I decided that I would make some that I could give away as sort of small tokens of appreciation now when we're getting closer to christmas.

It turned out quite nicely actually, if not even remotely close to the photo on the website I found the recipe on. But hey! Give it a go, and see what you think! I've already had a friend telling me that it's good - surely a step in the right direction?

Apple & Cranberry Chutney
(Makes approximately 5 small jars a 230 g/6 oz, I halved the original recipe)

750 g apples, peeled and diced
220 g onions, chopped
25 g root ginger, finely chopped
1 tsp black peppercorns
250 g sugar
125 ml cider vinegar
250 g dried cranberries (I didn't have enough, but will make sure I do next time for some extra cranberry-ness!)

- Have all the ingredients except from the cranberries, in a large pan. Gently heat it up and stir until the sugar has dissolved. Simmer uncovered for about 50 minutes, stirring occasionally.

- By now, the onion and apple will be tender and fall apart, and the mixture should have thickened and none of the watery juice remains.

- Then, add the cranberries and cook for a further 10 minutes, keep stirring gently.

- Spoon chutney over in jars and seal. In order to do this, pre-heat the oven to about 100-150°C. Quickly rinse the jars with soapy water, and place them without the lids into the oven to dry. Don't worry, you will still have time to do this before the chutney cools down.
Whilst the jars are just about dry, transfer the chutney onto the jars and tighten the lid firmly. When it cools, the heat on the inside will create a vacuum as it's cooling, and the jar will seal itself!

Store the jars in a cool dark place. The chutney can keep for up to 6 months. Once it's opened though, make sure to put it in the fridge and eat within a couple of weeks-a month.

If you're giving them away, why not tie a ribbon around it, with a little card?

Serve with oatcakes and cheese, or on toast. This chutney is even so sweet you can probably serve it on pancakes as well - mmmm!

Original source:
http://www.bbcgoodfood.com/recipes/8028/apple-and-cranberry-chutney

- Jules

Instant Coffee Cupcakes

....are simple yet O so delicious!

Because what is one to do if you have eggs that need used, and dinner has already been had? Make these of course! I didn't know this until last night though, when I visited my good friend Lucy who had made a batch of these, and I got my teeth in one.

Instant Coffee Cupcakes
(Makes 12, about 160 calories each, icing included)

170 g butter
100 g sugar
170 g flour (I used 50 g plain and 120 g wholemeal)
3 eggs
Instant coffee, I think I mixed about 1 tbsp of Nescafe Gold, with a little bit of boiling water. I poured almost all of the mix in. Fingers crossed I'll sleep tonight!
I also used 1 tsp each of bicarbonate of soda and baking powder.

Icing:
Approximately 40-50 g icing sugar
Half a tsp of vanilla extract
A few tbsp of water

- Pre heat the oven, 150°C.

- Cream the butter and sugar in a baking bowl. Then add flour and egg, one third of each at a time and stirring well before adding more.

- As soon as this is done, pour in the instant coffee, and mix until the batter has gotten a nice dark, even colour.

- Bake in the oven until risen and "golden", or a darker shade of brown if you will! I like for them to have a definite coffee taste to it.

- Leave to cool for 10-15 minutes, before making the icing. Make sure it is quite thick, so it doesn't run all over the place! Spoon over a teaspoon worth of icing, and decorate with a sweet if you like! I wanted to add nuts on top, but didn't incase anyone who wants one is allergic - maybe next time!

Ta dah!

Original source:
Lucy

*respectful bow*

- Jules

A Big Decision

...Depending on how you look at it of course.

As you might have noticed, the name of the blog has changed. Now, you might ask yourself - What's that all about?! Or perhaps you didn't even notice, but I decided to do it, and I'll explain why.

Whenever I first started blogging, I had no intention of it mainly being a recipe blog. I called it "A Howl in the Night" because it was in the evening I would spend most of my time online, like the lost little teenager I was, and jot down a few thoughts here and there.

Mikki, or St. Mikki

But the times have been a-changing, and I decided that the title should at least reflect the blog a little bit. I still want to keep the same image that the previous Blog-name had to it though, and thus I've decided to call it Wolf it Down, or WiD if you like (Not as in "when you're drunk", that would be ridiculous...) This way, not only is the title more fitting, but it also includes one of my favourite animals, the majestic wolf. When I was little, from the age of 4 up until I was 17, I had a brother - in the shape of a Belgian Shepherd - whom I called "My brother Wolf", so if anything that is even more of a reason for the change.

OK, so I didn't settle for Confused Cucumber, Hungry Hyena, The Delirious Dumpling Diary (I have never actually cooked or made dumpling before come to think of it...), but at least it
holds the promise that there might be food nearby - or at least a recipe to get your claws on!

Let me know what you think, or maybe even tell me how you decided to name your blog - I would really like to hear about it!

Have a merry post-Thanksgiving & pre-Yuletimes!

- Jules