Pineapple and Ella Bella Jelly Crostata

I was listening to the

Angela Hartnett's Best Producer Meal

on Food Programme of BBC Radio 4 on Sunday (6 days left to listen!) which featured Michelin starred chef Angela Hartnett preparing a meal for Sheila Dillon using ingredients from the Best Producer category of the 2010 BBC Food & Farming Awards. I was really inspired by the crostata that they made combining 2010 finalist, Tracklement Company's seasonal medlar jelly, with spiced poached pears. I knew right then that Sunday night's pudding would be a crostata, something I have never tackled before. It was quite an easy tart to make and I will definitely be making this again. Here is a recipe:

225g plain flour

75g demerara sugar

75g butter

1 egg

1 egg yolk

the zest of 1 unwaxed lemon

After sifting the flour and mixing in the sugar, I grated the butter in so it's easier to mix.

Next, I added in the egg, egg yolk and lemon zest

I put the pastry to rest in the fridge for awhile, it can be made and left to rest overnight, and when you are ready to use it leave it out of the fridge for half an hour or so before you start to roll it out.

While the pastry had its feet up I started stewing some pineapple. I would much rather have made this with apples or pears but I had about half a pineapple left over from breakfast so thought it best to use that up. I put about 30ml of muscat dessert wine over the pineapple, popped in a star anise and left it on a really slow simmer for the half an hour that the pastry was resting.

Then it was time to roll out the pasty which I tried to get as thin as possible. I always think my pastry has been rolled out rather thin and then find out it hasn't so when I think it's thin enough I usually go over it a few more times.

I then placed it over my 12 in pie/quiche dish, trimmed off the edges and kept the remaining pastry for the topping.

I then took some of my beloved Ella Bella Jelly and heated it a bit and poured over the pastry. You can use any jam or jelly but apparently it's better to choose something that isn't overly sweet as the pastry is sweet enough. This is why I chose my Ella Bella Jelly which is a damson jelly made from my Auntie Chrissie's Ella Bella tree. It makes a truly wonderful jelly that is nice and tart. I really cherish it and if you've bought or received any of this from me consider yourself lucky. I am to Ella Bella Jelly as Gollum is to his Precious. I only serve it with special roast dinners but thought that it was the natural choice for this recipe.

I then took my stewed pineapple and arranged it on the jammy tart. I started to get creative and then realised that I didn't have enough pineapple to carry out my crostata vision so I just tried to evenly space them out.

I took my reserved pastry and rolled out some thin strips to lattice over the tart. As above, I then folded the edges over a bit, did a haphazard criss-cross pattern and topped it with a Smy Chutney brandied cherry.

I then popped it into the oven which I had preheated to 180 degrees C for 35 minutes. I let it cool for a few minutes and served with Haagen Dazs vanilla ice cream. I was very happy with it but the sweetness of the pineapple meant it was a very sweet pudding. As I said, I would have preferred it with apples as I prefer my puddings to not be too overly sweet. But that's the beauty of the crostata - you can easily make a pudding with whatever you happen to have in the house. I've got some of Auntie Chrissie's blackberry jelly and I think my next crostata will use that with some kiwis or perhaps a Smy Chutney lemon curd crostata. Thanks to the Food Programme for the inspiration and for being one of my favourite programmes on Radio 4.

and remember...

it's not your chutney...

it's Smy Chutney.

Fresh Fruit Pavlova

I love pavlova and they are so easy to make. I make them all year round and top with seasonal fruit. I also freeze fruit throughout the year so that I always have something on hand to top a pavlova with. I use Delia's recipe and instructions for pavlova which is:

3 egg white

175g sugar

Whisk the egg whites until they are peaky and the bowl can be turned upside down without the mixture falling out. I then add the sugar in tablespoon by tablespoon and whisk until all the sugar is added and the mixture is very peaky and has a slightly glossy sheen to it. I like to make individual sized pavlovas or as in the above recipe I made one whopping big pavlova by spooning the mixture onto a sheet of baking paper and taking a skewer you give it some swirls and peaks. You then pop it into a preheated oven at 150 degrees Centigrade. As soon as it goes in you turn the heat down to 140 degrees and leave it in there for one hour. When the hour is up you turn the oven off and leave it to cool. Delia says preferably overnight and I do agree with her on this and so I usually make a pavlova in the evening and put a note on the oven so that it doesn't get accidentally turned on that night or in the morning. You can make pavlova and storing it properly they will last for a several weeks in an airtight tin. I did manage to take all the whizzz out of a hand-held blender this summer making pavlovas. Since then I have discovered that I believe my pavlovas taste better when whisked and beaten by hand than by blender...any thoughts on this?

For dressing my pavlova I take a tablespoon of Smy Chutney strawberry and pineapple jam and a handful of different frozen berries and blend them...for this I do use an electric blender! For the above I used frozen blueberries, strawberries, raspberries and blackberries. I spread the pasted thinly over the base of the pavlova. Then I sliced fresh mango and strawberries and added them to the pavlova. I then whipped some cream, or regular cream will do, and added this. Lastly I topped with a few strawberries, dusted with icing sugar, sliced and served.

This year for Christmas I took individual sized pavs and topped with a mixture of cranberries, blackberries, red currants, brandied cherries and their accompanying brandy:

I put them together and heated gently with a bit of brown sugar, sugar and orange juice. I let the mixture cool overnight (with the pavs!) and the next day I topped the pavlovas with the fruit mix some fresh blackberries and a bit of cream. They were a big hit, so big that I forgot to take a photo, but I will definitely be recreating these.

and remember...

it's not your chutney...

it's Smy Chutney.

Ellie's Christmas Cheeseboard

I love seeing where Smy Chutney ends up and in this case it was Ellie's Christmas cheeseboard that she shared with her family.  Thanks Ellie, it looks delicious!!!

and remember...

it's not your chutney...

it's Smy Chutney.

please follow Smy Chutney on

facebook

and

twitter

...

Walking in a Winter Wonderland - Broadway Market 18 Dec 2010

It was the last Saturday before Christmas and after checking about six different weather forecasts about six times a day and making an informal pact with the fellow traders from the Broadway Market School Expansion (BMSE) I decided to trade. This was largely because I had promised some regulars, a lovely elderly couple, that I would bring them some lemon curd and I did not want to have Christmas guilt by failing to provide them a lemon curd fix.

It wasn't snowing when I woke up early on Saturday so I decided I would indeed go. I stuck to the main roads but managed to hit a patch of black ice on Goldsmith's Row and came off my bike. Lot's of lovely people came to help after me, my bicycle and trailer came to a sliding halt. Luckily I was fine and suffered no bruises, probably due to the fact that I had on four layers of clothing in order to survive a cold day at the market. I pushed my bike over the canal and made it to the market and just as I crossed the threshold into the schoolyard I saw the first snow flake of what would be many that day. I quickly set up and within an hour the snow was starting to settle. There was a steel band playing Christmas carols and lots of people were out and it felt like the week before Christmas. A few hours later and the snow was blizzarding sideways and I had lots of friends and regulars picking up chutney for gifts and themselves. My lovely couple came and bought three jars of lemon curd and after that I felt that I should pack up and go home as the snow had covered everything on my table.

I had been planning on sticking to the main roads and trying to cycle home but it soon became evident that this would not be possible or safe. I decided to get home as the crow flies and push my bicycle/trailer over the crunchy snow through the back roads. My first hurdle was getting back over the canal. I tried to build up momentum to get over but the weight of my snow laden cargo proved heavier than I thought and I didn't get too far and could feel myself about to slide back down. I tried to lower my center of gravity and was starting to panic when a lovely passerby saw my predicament and helped by pushing my trailer so that we could get it over the canal. Many thanks to you kind sir!!!

I felt like a hobbit on Hoth in a disaster film pushing my wares through Whiston Road in Hackney.

My hands were so cold and wet from packing up my stall that about a third of the way into my epic journey I needed to have a chat with myself to just stay calm and be grateful that I didn't have very far to go and that a nice warm flat was waiting for me at the end.

About half of the way into my epic journey I started to revel in the beauty of the day and I had started to warm myself up.

Two-thirds of the way into my epic journey I spotted three young boys on a balcony at Pitfield and Mintern Street and I instinctively knew that a snowball attack was eminent. I stared them down in an attempt to avoid the attack. This worked until I was fully on Mintern street and my status as a slow moving target was too much to be ignored and the snowballs came my way. Despite wearing a massive tartan cloak I only was hit by one snowball. I did have some choice words for the culprits but not as many as the woman who was travelling down Mintern Street about five minutes behind me. I know that snowballs are an obvious outcome of snowfalls but the woman was right to call them 'COWARDS' about twenty times because they did have crates of snowballs and were really going for their targets. I met and chatted to lots of lovely people really enjoying themselves and the snow. I also encountered lots of lovely snowmen....

The maker of this asked me to come back later as he wasn't quite finished...he was also puzzled as to why I was lugging my trailer through the snow and thought I had picked a horrible day to move house.

Finally I made it home and was welcomed by the last snowman I met that day who had popped up directly outside my door. He had such a lovely smile and so did I after making it home.

and remember...

it's not your chutney...

it's Smy Chutney.

Whitecross Street Market - 16 December 2010

Here we are on our second day at Whitecross Street Market. I say we as you can see my trusty Bobbin Bicycle to the left, she goes by the name of the Bicycle formerly known as Purple Princess. Hidden under the table is her partner in crime my Y-Frame cycle trailer. I am working on a blog piece on just how amazing these two key pieces of Smy Chutney kit are.

It was one of the coldest days ever spent at any market. This was largely due to the rain and icy wind. I think that I showed my true amateur stall-holder colours as most of the other traders didn't even have gloves on and at one stage I tried to put my mittens on top of my gloves. Whitecross St is a brilliant market and it is great to be in a different spot interacting with people passing by as well as the traders who have all been so lovely, friendly and helpful. I have even had customers recognise me from Broadway Market Schoolyard Expansion and other events I have done, which was a great feeling. Here's just a few more photos from yesterday. I will be at Whitecross on Thursdays and Fridays....I am not there today as I have large orders to deliver this afternoon, one of them headed to Spain!

I love this photo as it has captures Whitecross Street's present and past. You may recognise the lovely stall holders selling delicious pastries and veggie burgers as they are both at Broadway Market on Saturdays. They are in front of the recently boarded up storefronts which have been vacant for ages. They have always seemed vaguely sad to me and a reminder of what the Street once was but there are now some amazingly diverse shops up and down Whitecross St and it'd be great to see buildings alive and in use rather than deserted and dusty.

Whitecross St Market is my local market and looking to the left of my stall if you have exceptional eyesight you will see two of my other favourite haunts, the Barbican and Waitrose. I just love where I live and am really looking forward to getting to know Whitecross St and the market that much better. Again, apologies for not being down there today but do come down and visit me next week!

and remember...
it's not you chutney...
it's Smy Chutney.

Can you believe this is a cake?!?!

Please behold the beautiful sponge cake made for

Smy

Chutney by cake-

ologist

Ellie

Spatchet

. I did toy with the idea of saving it forever by shellacking and/or varnishing it but thought this might be bad luck and/or a waste of cake and/or disrespectful to said

Spatchet

. So I ate half and froze half and thought this would make everyone happy. I have made chutney-

ology

my life's work and this cake is a celebration of that. I will now dedicate part of my life's work to get Ellie to make cake-

ology

part of her life's work as this is just one of the amazing cakes made by Ellie in the past two months alone! If she won't make cake-

ology

her life's work....I believe

motorsport

has already staked a claim in this area (exhibit A: her cool blog -

In the Kitty Litter

- check it out!)...I implore her to at least make a blog for her amazing cakes and if she won't do that then in the new year I will do a post on this blog on her cakes.

Seriously...thank you SO much Ellie, it was delicious and thoughtful and I'm so grateful. You are brilliant...as are all people from East Anglia!

and remember...

it's not your chutney...

it's

Smy

Chutney.

Christmas Catalogue

Hello!

I hope that everyone is faring better with their Christmas preparations than me. Luckily for fans of Smy Chutney, I am working furiously to prepare orders and fill gift boxes so that everyone can make their Christmas and holidays that much more tasty by giving, sharing and tasting Smy Chutney with their friends and family. Smy Chutney is on sale for a limited time for the holidays so be sure to order now. There are just a few days left to order your homemade luxury chutney, jelly and jam. You can email me at smychutney@gmail.com with any orders, questions or comments or alternatively to get a higher resolution pdf version of the catalogue.

If you would like to come and sample before you buy you can find Smy Chutney at:

Whitecross Street Market

on Thursday and Friday

Broadway Market Schoolyard Expansion

on Saturdays.

I can usually deliver orders over £20 within London, just drop me an email.

and remember...

it's not your chutney...

it's Smy Chutney.

Mildmay Christmas Crafty

I'll be selling Smy chutney, jelly and jams on Friday, 10th December at the Mildmay Club on Newington Green. come along and say hello!

and remember...

it's not your chutney...

it's Smy Chutney.

please follow Smy Chutney on

facebook

and

twitter

...

Broadway Market Expansion 20 Nov 2010

The market was proper jokes this week! There were laughs, music, food, rumour mongering, education, lots of people and all in all a lovely vibe in the air. It was also the coldest day out there so far but my handy pocket warmers helped take my mind off that as did eating, laughing and flogging Smy Chutney. I debuted my Christmas gift boxes this week and they were very well received.


I will shortly be emailing out an order form in case people cannot make it to the market. Email me on smychutney@gmail.com, join smy chutney fan page on facebook or befriend smy chutney on twitter if you would like to receive the email or would like to order any of my homemade chutney, jelly or jam.

There were some new faces in the market this week but first - one of the established and one of the loveliest stalls in the market, Ray Stitch, a one-stop-shop for clever stitchers.


It is positively full to the brim with buttons, fabric, patterns, wools and lots of other items you may need to create beautiful new things! And fellow stall holder Candy Camper did just that with a make your own handbag kit from Ray Stitch which she had made and was on display yesterday. Wish I got a photo of that as it is lovely but as I was taking the photo of Ray Stitch's lovely sign I was unaware that I had a customer at my own stall. I've only just noticed now that if you look at the photo of the sign you can see Brat & Suzie stall holder pointing me out to my return customer who needed his fix of banana & date chutney after going through a jar in one week, told you it was jokes! Speaking of Brat & Suzie, her clothing and bags are fantastic and I bought one for my friend and photographer Michuru (check out her amazing flickr!) and will have to get some for me next. One of Michiru's favourite words is 'apparently,' and Barbara Windsor was, 'apparently,' on the door at the St. Joseph's Hospice jumble sale which was on at Mare Street this Saturday and 'apparently' there was a massive queue. I tried to start a rumour that Barbara was 'apparently' going to show up at the Expanded Broadway Market but I don't think it really had any legs and my legs were cold and tired after lugging 70 kilos (new record) of chutney on my amazing Y-Frame cycle trailer!

I cannot NOT mention Cupcakes & Tarts beautiful cupcake bouquet:
Stunning and delicious. You'll want a hot beverage with that so why not stop by at Bean in the City:
There are so many brilliant vehicles at the market!


Also on my Christmas list will be items from Expansion Market newcomer and fresh print designer, Tope Tijani (on the right):

I heart print in a major way and these pieces are stunning, well crafted, playful yet chic. I want a mini satchel, belt, neckplate and coin purse. You will definitely be seeing Chelsea College of Art grad Tope in all the glossies rather soon, so I would come and get some of her work now before they all get snapped up!

Another newcomer was Zakuski - Russian and Caucasian food. I had never heard of Causasian food and never properly tried Russian food either but you learn, and can taste, something new every Saturday at the market - it is the cuisine of Georgia, Azerbaijan, Armenia, Dagestan, Chechnya, Ingushetia, Kabardino-Balkaria, Karachay-Cherkessia, North Ossetia-Alania, Abkhazia, and the Adyghe.


For example, this tasty kolebyaka - salmon dish:
There were other new market stalls which I will be featuring and new ones arriving next week. The main Broadway Market is established and lovely and I am up and down it to get my usual bits and pieces that I can't do without but be sure to check out the new Expansion part of Broadway Market - round the corner from the Cat & Mutton in the schoolyard. There is time and space to chillax and chat, unique food and design - bring/tell your friends!!!

and remember...
it's not your chutney...
it's Smy Chutney

Broadway Market - 13 November

Well it was a week full of rain, wind and cold so I didn't hold much hope for the weekend but the weather held out in the end and it was a rather nice day in all. Several visitors commented on just how lovely all the food and design is in the schoolyard area and I totally agree so I'll just get straight into some pictures of fellow stall holders and their wonderful bits and pieces.

First up is

Oboe

, greeting cards and stationery. I simply must get that owl card next week! They are all fantastic and I wonder if there is a fox card to match Oboe proprietor Emma's amazing foxy hat...?

Next is

Little Object

, handmade jewellery by Natalie Reed. Natalie trained and worked in Madrid before returning to London. These photos do not do Natalie's work justice so you will just have to come and see them.

I've featured the brilliant designs of

organik rocka

before. I love their graphic black and white t-shirts:

I am also a fan of their line of colorful t-shirts:

All their items are made with bamboo which is soft, strong, ethical and sustainable. I am even a fan of their fliers!

I've also featured

Candy Camper

before, but who wouldn't want second helpings of sweets? And not just any sweets but sweets that you can not often find and sweets that take you straight back to childhood and make you happy. Everybody loves sweets and you can find something for everyone inside Primrose, the beautiful 1974 bay window VW campervan, converted into the finest old-fashioned sweet shop.

Primrose may like a map for Christmas that she could then use to traverse the country or globe. If she did then she would definitely want one from

Future Maps

. These are stunning maps that anyone would want hanging on their wall. You can get these here on a Saturday at the market or at their new shop

open every Sunday during the Columbia Road flower market at 148A Columbia Road, E2

.

I am very excited about the addition of

Playsuit Parlour

to the playground. Everything is made from recycled natural fabrics, organic and traditional herbal block-printed cottons and off-cuts. Their motto is, "Life is more fun when you're wearing a playsuit!" The pieces are stunning and so affordable you would be daft to not come and peruse the parlour.

Next up is Betty's Attic which has different little treasures each week including jewellery, ceramics, paper treasures and much, much more.

You'll never believe who I bumped into at Betty's Attic.....only Paddington Bear! Anyone who knows me knows that I have a Paddington Bear who I have had almost my whole life. Paddington and I do not like to think of age in numbers but let's just say we've known each other over thirty years and he has been with me through thick and thin. Now he'll be crazing me to come down the market to meet this P Bear but I know Paddington and he's much better off cozy and warm on a Saturday while I am flogging my homemade chutney, jelly and jam.

Speaking of Smy Chutney, we now have homemade Mincemeat available, it is delicious and has the not-so-secret ingredient of Smy Chutney plum gumbo and Smy Chutney brandied cherries and accompanying Smy Chutney cherry brandy added to it to take it to that next level - boom! We're making mincemeat so that you don't have to. Come down and try a sample!

So if that hasn't given you loads of ideas of things to come and see down the market, there's also the live entertainment! Next week I will have the name of the drummer and double bassist who really liven up the Market with their outstanding skills and wonderful set lists including lots of songs from the Jungle Book (yay!) and they even squeezed in a favourite of mine from Crosby, Stills, Nash and Young. The picture below captures their special guest star, Haysie, who briefly sat in for a spell on backup vocals and triangle. Haysie, I wasn't teasing when I said you have a wonderful voice!

See you next Saturday.....

and remember...it's not your chutney...it's Smy Chutney