Beautiful and conscious.
Look out big soda companies.
Refined design with environmental sensibility -simply refreshing!
You will need:
6 jalapeno peppers, chopped
1 cup (200 g) granulated sugar
1 1/3 cups (330 ml) apple cider vinegar
4 small yellow onions, chopped
1/4 cup (25 g) of carrots, chopped
1 teaspoon dill seed (or 3 tablespoons of chopped fresh dill with stems)
1 teaspoon mustard seed
In a saucepan, add apple cider vinegar and sugar over low heat. Mix until sugar is dissolved.
Add jalapeno peppers, onion and carrots and bring the mixture to a boil.
Add mustard and dill.
Reduce heat and simmer for 20 minutes.
Remove from heat and allow to cool.
Serve or package!
*makes about five 250ml jars of relish
Wash peppers: soak in 3 parts water and 1 part vinegar for 10 minutes. Rinse. Always wear gloves to cut up jalapeno peppers to prevent skin irritation and burning!
Food and Styling:Tara Ballantyne
Photography: Sturla Bakken
cinnamon apple cake
you will need:
7 small apples
1 1/2 tablespoon cinnamon
1/4 cup sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 vanilla beans, seeds scraped out
Peel, core and chop apples into small chunks. Stir together sugar and cinnamon and toss with apples to coat. Set bowl aside.
In a large bowl, sift together flour, baking powder and salt.
In a smaller bowl whisk together oil, sugar, eggs and vanilla bean.
Pour wet ingredients over dry, and stir to combine (mixture will be thick).
Add eggs one at a time, being sure to incorporate fully with each addition.
Pour half of the batter into the prepared flute pan. Spread half of the apple chunks over the top. Cover apples with remaining batter, and finally, top with the rest of the remaining apples.
Bake in a 350 F degree oven for 1 1/2 hours, or until a toothpick inserted comes out clean.
*makes 1 apple cake!
food and styling: Tara Ballantyne
photography: Trine Thorsen
I love the fall… chilly air, scarves, and carving pumpkins.
Today I was at the Princess Café in Waterloo and had the most amazing Pumpkin Peach soup - it was so yummy!
Here is a recipe for one of my old favourites - perfect for a lazy Sunday or for a few fall lunches.
To make things really easy you can use pure pumpkin in a can for this recipe…
And don't be afraid to ramp it up by substituting the red for a green curry paste if you really like it spicy.
Spicy Pumpkin Soup
you will need:
2 tablespoons olive oil
240 g (1 cup) chopped onions
1 teaspoon minced garlic
1 tablespoon grated ginger
3 tablespoons all-purpose flour
2 tablespoons curry powder
1 L (4 cups) chicken or vegetable broth
425 g pumpkin puree (or 1 can pure pumpkin)
3.5 dl (1 1/2 cups) viking milk or cream
2 tablespoon soy sauce
1 tablespoon honey
salt and pepper to taste
Heat olive oil in a large soup pot over medium heat.
Add onions and garlic. Cook until onions begin to soften, about 3 minutes.
Stir in ginger root and cook for 30 more seconds.
Stir in curry and flour until smooth. Cook until mixture begins to bubble.
Gradually whisk in broth and cook until thickened. Stir in pumpkin and evaporated milk.
Season with soy sauce, honey, salt and pepper.
Bring to just a boil, and remove from heat.
Garnish with roasted pumpkin seeds and sour cream.
*makes 8 servings
Styling and Food: Tara Ballantyne
Photography: Birgit Fauske