This is a delicious, light curry which makes a perfect summer lunch over basmati rice. It's a great introduction to the wonders of Indian cooking for your more "curry-phobic" friends and also works as a complimentary side dish to a spicier main course.
By Angie Quaale
May 9, 2010
Ingredients:
Instructions:
Prep Time: 10 minutes
Cook time: 10 minutes
Yield: 3 as a main meal, 5-6 as a side dish. Servings
Adding a sweet public participation component to 2015 BBQ Off the Bypass Event event was the sixth annual Great BC Bake-Off, an amateur baking competition hosted by Well Seasoned. In the Great BC Bake-Off there were three categories:
1. Fruit Pie: winner, Sandra Sayer, for her Dutch Apple Jack Pie
2. Anything Pie: winner, Beth Watt, for her Corn & Onion Galette
3. Butter Tart (because we’re Canadian, eh?): winner, Colleen Hayes, for her Big Dog BBQ Butter Tarts
We were lucky enough to have the winner's share their recipe with us (lucky you!):
Mackays is a family run business that has stayed true to its values of producing small authentic batches of preserves for a quality homemade taste. Once a year they do a Christmas Preserve & a Christmas Marmalade.
The Christmas preserve is made with strawberries, raspberries, blackcurrant and redcurrants. A little mulled wine is added, for the true taste of Christmas.
The Christmas Marmalade smells like Christmas! Made with bitter Seville oranges, tasty cranberries and a hint of spice. These are both a delicious treat, perfect on a warm scone a buttery croissant or in a traditional bread pudding. It also makes a lovely hostess gift!
Ingredients
