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Etsy Roundup – Shrugs for Winter Weddings

by | Etsy Roundup, Made

ABOUT THE AUTHOR

Polka Dot Bride
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Etsy-Roundup

Shrugs for Winter

1. Faux fur wedding shrug from happylifeforever 2. Lace shrug from UpToDateFashion 3. Satin shrug from alexbridal 4. Wool felted shrug/shawl from softadditions 5. Bridal shrug from Weddingbolero 6. Hand knitted effect shrug from nastiadi

Cocktail Friday – Four Pillars Gin Negroni

by | Cocktail Friday, Made

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Polka Dot Bride
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four pillars gin negroni

Did you know it’s World Negroni Week this week? So what better way to celebrate than with, of course, a Negroni. One of my favourite gin distilleries Four Pillars Gin are sharing their recipe (and you know it’s gotta be a good one!)

Ingredients:

– 30mL Four Pillars Rare Dry Gin
– 30mL Campari
– 30mL red vermouth
– Orange segment

Method:

– Layer ingredients over ice in a short glass
– Squeeze in a twist of orange
– Mix with a tall spoon

Tomato and Tamarind Chutney

by | Made, Recipes

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Jane (emerald + ella)
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tomato-tamarind-chutneyThis chutney makes the most of  delicious ripe tomatoes; if you are lucky enough to have a farmer’s market nearby, you might even be able to pick them up by the case.

Package the chutney into jars as wedding favours for your guests or just make a big batch for friends and family. They will be super impressed with this tasty tomato chutney spiked with tamarind and cumin. It is delicious with barbecued meats, in sandwiches or with cheese.

tomato-tamarind-chutney

 

Tomato and tamarind chutney

2 tablespoons olive oil

4 large brown onions, chopped

6 cloves garlic, chopped

2 long red chillies, chopped

20g fresh ginger, chopped finely

2 tablespoons cumin seeds

2kg fresh tomatoes, cored, chopped

1 1/2 cups sultanas

1 cup tamarind concentrate

3 cups firmly packed light brown sugar

2 cups apple cider vinegar

2 tablespoons table salt

 

Heat the oil in a large, heavy-based saucepan over medium heat. Add the onion, garlic, chilli, ginger and cumin. Cook for 15 minutes, stirring occasionally, until softened.

Add the tomatoes, sultanas, tamarind, sugar, vinegar and salt. Stir to dissolve the sugar. Bring to the boil. Reduce heat to medium. Cook, uncovered, stirring occasionally, for about 1 hour, until thickened.

Spoon hot chutney into sterilised jars and seal.

Makes 10 cups

 

TIPS

– Chop the onion, garlic, chillies and ginger together in the food processor to save time. You can also chop the tomatoes this way, in batches.

– If you are planning on making lots of chutneys, you could buy a wide-mouthed chutney funnel, as this makes it a lot easier to fill the jars.

 

Images and recipe by emerald + ella

 

Swirl divider

Ms Chinoiserie Says: This chutney sounds so delicious: I know what I’m making on the weekend!!!

About Jane: I’m Jane Howard, the girl behind emerald + ella – an online shop and blog which encompass a world of beautiful, eclectic things. I’m also a recipe writer, food stylist, vintage collector, New Zealander, married to an Aussie boy, aspirational crafter, wine drinker, pulled pork sandwich lover and basically just a girl who likes pretty bits and pieces.

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