Savory Avocado Salsa

avocado salsa-AKIU-4

Happy New Year friends! How has the year been treating you so far? I would like to hear all about it in the comments below.  I have a lot to be grateful for. The year started off low key for me and it has mostly been that way ever since. Also unplugging has never felt so good. In fact it was so great it was extended for another week!  But now I am back with fresh ideas (stay tuned for some awesome news!) and cannot wait to see what 2017 has in store for us all. If you have been following me on Instagram, you know that I took a trip back home and I still cannot get over the beauty that was my morning view for about a week! It is so splendid to see the details of the natural beauty that God has created. It truly is amazing!

Despite the fact that this is a refreshing avocado dish (because who does not want to start the year on a good note?!), we have been hit by a heat wave. OK. Maybe not a heat wave but the sun is scorching every corner of the country! It is so terrible.  So while we are tirelessly waiting for it to finally rain, I figured cool but hearty meals will have to do. First off is this avocado salsa. I named it avocado salsa well because it is a combo of avocadoes, some tomatoes and onions.  As easy as it is to make, it adds a lot of flavour to food. We have been eating it with katogo. ALOT!

 

What you will need:

5 Small ripe avocadoes

2 large tomatoes

2 Large onions

Lemon juice of one lemon

Parsley, finely chopped

Black pepper

Salt

Simsim (roast sesame) for garnishing

avocado salsa-AKIU

Observations:

  1. The avocadoes have to be very ripe
  2. You can substitute lemon juice for vinegar.
  3. Lemon juice prevents the avocado from changing color
  4. Add salt according to your preference

 

Method:

  1. Cut, core and peel the avocadoes.
  2. Finely chop the tomatoes and onions.
  3. In a large bowl, mash the avocadoes with a fork.
  4. Once fully mashed, add the rest of the ingredients and mix well.
  5. Garnish with simsim and serve with your favourite meal.

 

 

 

How are you conquering the dry hot weather? Also let me know when you do try this simple recipe.

🙂

Sophie

Jackfruit Scones

 

I think this year I have had the most jackfruit! Partly because we have generous neighbours and partly because we have a jackfuit tree in the backyard that is yielding the juiciest fruits. I cannot even begin to describe the joy that comes with harvesting from your own garden! A piece of this sweet fleshy fruit is enough to carry you through the day. Seriously! Because jackfruit packed with a lot of natural sugars (read: very sweet!) and has a sweet pungent fragrance, I have enjoyed baking with it on more than one occasion. Yes some moments have been fails but then some have been so good. And these scones fall in the latter category.  Just so you know I have been making these scones from way back in 2012 and now I am finally sharing this recipe. it is a surprising texture and flavor altogether.

 

What you will need:

I C. Ripe Jackfruit, diced

2 C. Flour

¼ C. Butter/Margarine

¼ C. Milk

2 Tbsp. Sugar

½ Tbsp. Baking powder

 

Method

  1. Combine flour, baking powder and sugar and mix well. Rub in the butter till the flour is like coarse breadcrumbs.
  2. Add the diced jack fruit. Pour in the milk little by little while kneading until a dough forms.
  3. Dust your working area and using your hands press the dough to half an inch thickness.
  4. Cut the dough into three equal parts and pile them on top of each other. Using a rolling-pin, roll out the dough again to half an inch thickness.
  5. Using a glass or cookie cutter cut out the scones.
  6. Bake till they turn golden brown.

 

Serve warm.

Hope you do try these scones for the holidays.

🙂

Sophie

Rich Homemade Chunky Tomato Sauce

The past three weeks last month has been for some strange reason filled with a ton of tomatoes. It, finally, rained and our two tomato vines are putting on the most beautiful cherry tomatoes! And then our neighbour’s tomatoes ripened and they shared with us on top of us buying two buckets of tomatoes in the name of saving for the future. We have been swimming in tomatoes y’all. And just like any other food, too much tomatoes without variety of cooking will make you hate them. I did do not want to hate tomatoes! Who hates tomatoes? seriously, who does? So to save all the tomatoes that were rapidly ripening and could not fit in the tiny refrigerator, we gave away some, made katogo with some and them made this sauce. Hands down the best homemade tomato sauce I have ever made. And I am not even biased.

Ever since the middle of last year, I have taken a keen interest in preserving food and jamming everything (check out my green mango jam and jackfruit jam). It all started with a great lemon pickle that Sareta shared and I was so curious to try it. When I did, a whole new world of pickling things was opened to me.  Ever since then I have pickled lemons, radish, carrots, green mangoes onions  and ginger and even green tomatoes.  They add a whole new level of texture and flavour to foods. So today I present you with this tomato jam. And in case you are wondering what you are going to do with this tomato jam, I have a few suggestions:

  • Forget store-bought tomato sauce. This is the real deal
  • No need to always fry your tomatoes when you could just get a spoon out of that jar and instantly season your stews and soups.
  • Hello pasta lovers. This is your ultimate instant pasta sauce for all those midnight pasta cravings. I’m guilty.
  • Spoon some on sandwiches and you have a good savory sandwich.
  • The possibilities are endless.

What you will need:

2 Kg. Ripe tomatoes

2/3 C. Sugar

1/3 C. Salt

Juice of one lemon

Lemon/orange zest

1 tsp cinnamon

1 Tbsp. Curry powder

3 Large onions

1 Tbsp  Grated ginger

1/2 C. Oil

Chilli (optional)

3 Garlic cloves, crushed and chopped

¼ C. Green onion, chopped

¼ C fresh parsley

¼ C. Fresh coriander

1 Large green pepper, diced

Method

  1. Wash the tomatoes well. Using a knife, cut an x at the tip of every tomato.
  2. Place tomatoes in a large saucepan and add water. The water should be more than the tomatoes.
  3. On high heat, bring the tomatoes to almost a boil. This will help loosen the tomato skins.
  4. Remove pan from fire after the tomato skins are loosened. Drain the hot water and add cold water (preferably with Ice).
  5. Using your hands, peel off the tomato skins. Dice/ cut the tomatoes into 1/4 pieces.
  6. Place a saucepan on high heat and let it dry. Add oil and wait for it to get hot. Add garlic and onions and let them cook till they  become translucent.
  7. Add the tomatoes. Let them get coated with the flavoured oil.
  8. Next add the rest of the ingredients and cover pan.  Bring the tomatoes to a boil for about 30 minutes. Keep stirring to break down the softened tomato flesh.
  9. After 30 minutes, let the tomatoes simmer on low fire until all the water has reduced to half. They will lose their bright red colour and have a rich dark red colour.  This will take 2-3 hours.
  10. Let the tomato sauce cool down completely. Place in jars and store in the refrigerator. It can last up to one month refrigerated.

Just imagine all you can do with a bottle of this rich sauce. So. Are you going to give this sauce a try?   Let me know in the comments below.

🙂

Sophie