Of giveaways and new recipes...

Gosh - how did it get to be May already?  It's a new month, so that surely must mean giveaway time, don't you think?  Well, here we go - the next giveaway will be this Friday, 3rd May.  As before, simply add a comment on that day to be in with a chance to win a fab little prize which I hope will put a smile on the winner's face.  Have a look on Friday to see what it is...:-)  I will draw the winner on Monday to give everyone a chance to take part over the weekend.

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Since we got back I couldn't wait to get into the kitchen and try some new recipes.  And what better place to start than with a recipe request from my friend Sue.  A little while ago she had asked if I knew a good recipe for a red onion marmalade.  I started looking around and found a great one that I think will hit the spot nicely - I made a batch yesterday and had some on my cheese sandwich for lunch today.  For me, it has the perfect balance of tangy and sweet without loosing the taste of the red onions and even Mr Happy Larder - who normally isn't too fond of sweet savoury things - loved it.  Usually I find that chutneys and the like get better as they mature but you can have this one immediately and it is still very, very tasty.  Simple ingredients, easy method and quick preparation with a yummy result - what's not to like? :-) 

Red Onion Marmalade (makes 2 small jars)

Ingredients:
2 - 3 large red onions (about 550g), thinly sliced
2 tsp olive oil or butter
120g brown sugar
125 ml red wine vinegar
50ml (about 3 tbsp) balsamic vinegar
salt and freshly ground pepper

Method:

1. In a large, non reactive saucepan, heat the oil or butter. 
2. Add the sliced red onions and 2 tablespoons of the brown sugar.  Cook over moderate heat for about 25 mins, stirring frequently, until the onions begin to caramalise.
3. Stir in the vinegar and the rest of the sugar, increase the heat and stir often, until most of the liquid has evaporated, about 15 minutes.
4. Season to taste with salt and pepper and pot in sterilised jars*.

Keeps for 3 months.

* to sterilise, simply wash jars & lids in hot soapy water and dry in the oven at a low temperature (100c) until ready to use.

Recipe from www.pickleandpreserve.co.uk