215 mls red wine vinegar
2 whole cloves
6 tablespoons of cold water
5 whole black peppercorns
Half a bay leaf
1½ teaspoons salt
2 cloves of garlic peeled and crushed
1 lb small, fresh white mushrooms
1 tablespoon of vegetable oil
Put the red vinegar, whole cloves, water, peppercorns, bay leaf, salt and crushed garlic into a large enamel or stainless steel saucepan.
Bring to the boil on a high heat, drop in the mushrooms and reduce to a low heat.
Simmer uncovered, for 10 minutes, stirring the mushrooms occasionally, then cool to room temperature.
Remove the garlic from the marinade and pour the entire contents of the pan into a 1½ pint jar.
Slowly pour the vegetable oil on top.
Marinade the mushrooms in the fridge for at least one week.
- 500g strained FULL FAT Greek Yoghurt
- 1 large cucumber
- 3 large garlic cloves, crushed
- 4 tablespoons of olive oil
- 2 tablespoons white wine vinegar
- salt to taste
Strain all liquid from the yoghurt and put in a bowl.
Remove skin from the cucumber and then cut in half lengthways and scrape out all the seeds.
Grate the cucumber with a cheese grater (or chop finely) and strain out as much liquid as possible.
Crush the garlic (use a a garlic press to do this if available). Use 3 clovesfor a stronger taste, if not, possibly only 1 or 2.
Add to the yoghurt along with white wine vinegar, olive oil and salt to taste.
Then add the cucumber and, if possible, let it rest for a few hours so the flavours will blend.
A little fresh mint can be added to this dish.
3-4 fresh carrots
1-2 cloves of garlic
Salt to taste
Peel carrots and wash them in cold water and then grate carrots on the smallest slots your grater has
Grate garlic cloves on the same small slots of grater
Add mayonnaise (and salt to taste) and mix.
Lentil Curry (Parrippu Curry) – Mild and creamy