Keep using the tablets

Well its all go here; last week it was the chutney extravaganza, this week it's tablets galore. No not tablets you eat, tablets you draw on. The bamboo tablet is pretty neat, looks trendily black and is surprisingly responsive. I really like it. Below are the first few pictures I have done with it. Still working out how best to use it, but I can see all the possibilities there.

Let me know what you think...

Chutney Crazy!

I had some fruit left over from my fruit and veg box so Chloe and I decided to make some chutney. I had pears and apples remaining so Chloe found a recipe and off we go!

We decided that the two apples and a pear weren't going to be enough, so went to Sainsbury's to get a few extra bits and bobs (as well as provisions for the week). They had some plums on offer so we decided to make plum and pear chutney, instead of apple and pear chutney (though the apples would still go in). We also got a few more pears, 3 Rocha ones and two Red Williams (to go with the one left over from the box). Adding to that a lime, some dried apricots, some raisins, sugar, mustard and vinegar and we're good to go!

The fruit

We got back and decided to append some carrots into the mix (again, left over from the box). This was shaping up to be quite the chutney! We camped out in the lounge chopping everything up, zesting the limes, grating the carrot.

The chopping

Then we were beset by fear and doubt; what if this chutney wasn't nice? There was going to be masses of it!! We decided there was no turning back (we'd chopped till our fingers were sore!) and progressed onto the boil!

Beginning the boil

Once things were getting mushy I added the vinegar, but realised we didn't have enough dark muscovado sugar so topped it up with Demerara. Also I couldn't be bothered to grate 3inches of ginger, so put in more ground ginger. I'd put a couple of pinches of chilli flakes in before the boil so thought it'd be hot enough.

After adding the sugar

A couple of taster sips and the chutney was declared tasty, but a bit too vinegary. We hoped it would simmer down and become sweeter now the sugar was in there. But if it didn't a plan was afoot to add in some honey.

Simmering took ages, but we wanted a nice thick chunky chutney. As it simmered it became sweeter, so the honey was put back in the cupboard. The flat started to smell of nice, sweet, fruity chutney. All was looking good, apart from the runnyness. I was growing concerned.

After an hour of simmering (20 mins according to the recipe - pah!) we decided to turn off the heat and see what we'd created. 30 mins of cooling and it was time to try. And lo, it did taste good.

The finished article