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