Mango and Kumquats chutney

I'm big fan of chutney and I like that it can be eaten in many different ways. From a dip sauce for cold appetizers like raw vegetables or chips, to a garnish for a pie and as accompaniment to a curry. I did this recipe with kumquats and mango because I had to use them but you not need to use a combination of two fruits. This recipe is very good without kumquats with mangoes only, or with just kumquats or any other fruits you like. How sweet or spice should be depends on your taste. I like a lot this recipes for the balance of flavors but you can use your imagination to explore different flavors with different fruits . If you dont have garam masala replace it with curry powder.
  Here is the recipe I made for three jars and I used:
• 1kg diced mango
• 1kg sliced and pitted kumquats
• 500gr. diced onions
• 100gr diced ginger
• 500gr brown sugar
• 150ml white wine vinegar
• 1 tablespoon TRS garam masala
• 4 diced red chilies or TRS dry chilies flakes 
• 3  TRS star anise
• 3  TRS cinnamon sticks
• 1 clove of garlic• 50gr butter

Fry the onion in butter until soft then add the rest of ingredients and cook for 2 min. Add 500 ml water and cook on a medium heat until the mango is soft and the sauce get to a jam consistency. Chill and store on sterilized jars up to a month. I served cold with snacks or with cheese plates or with curry...etc.
Enjoy!
You can buy all TRS spices here- www.real-spice.eu

Masala Beef  with served with wild rice,papadams and mango kumquats chutney  

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Cakes for a friend

Our friend Allan had his birthday on April 15th and he wanted Bianca to make two cakes. We know for sure that Allan loves very much 2 things women and beer, then the cakes came out like this...

The woman, of course, with chocolate ganache and ...  

the beer with strawberry and cream cheese

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Smoked salmon pate

Because it is my first blog written recipe I chose a short one and without headaches.
This is a very easy and simple recipe with just five ingredients easily found and not too expensive. It is a perfect snack to serve in very different ways with smoked croûtons or celery sticks, or on a morning toast. As shown in the pictures I used this pate in more sophisticated menu as garnish on a soup. ex.Lobster soup with smoked salmon pate and grilled shrimp.

For this recipe I used:

 300gr smoked salmon
 500gr cream cheese 
 2 tablespoons chopped dill
 2 tablespoons chopped chive
 juice from one lemon
 salt and pepper.

Mix in a bowl finely chopped salmon with the rest of ingredients until a paste is form. Keep in refrigerator for half an hour for the flavor to came together before you serve. Use and keep in the refrigerator up to 3 days.

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