Just before the very unexpected Corona Pandemic I was made a Brabantia Ambassador. We were supposed to have a party at the Brabantia Showroom, to launch the new ambassadors and the new products, but that didn’t happen because we had to go in lockdown. Fortunately the postman still delivered all the lovely goodies I handpicked so I could bake and cook my heart out.
Did you know that Brabantia not just makes bins, ironing boards and rotary dryers they also have a really fine kitchen utilities collection. I’ve made a lot of piccalilli and used the Brabantia kitchen knives and chopping boards. The new wooden chopping boards for vegetables, bread and meat are wonderful.
I’m excited to host a give-away so that one of you can try all these lovely products at home.
So what’s included in this give-away?
How to enter?
All you have to do is leave a comment below, comments on Facebook and Instagram don’t count as I want some good old fashioned blog comments. You must have a Dutch postal address. I will announce a winner on the 15th of July.
And now let’s get on with the piccalilli recipe:
- 1 cauliflower (without leaves)
- 1 red onion
- 100 g fine green beans
- 1 courgettes
- 3 tbsp sea salt
- 450 ml white wine vinegar
- 125 g unrefined granulated sugar
- 45 g cornflour (maïzena)
- 2 tsp turmeric (kurkuma)
- 2 tsp mustard powder
- 1 tsp brown mustard seeds
- ¼ tsp chilli flakes
- 1 tbsp honey
- 2 Conference pears
- thumb of root ginger
- Cut all the vegetables (not the pears) neatly into small pieces. Wash, drain, place in a colander and cover with the salt. Set aside
- Whisk the vinegar, sugar, cornflour, spices and honey in a saucepan. Place on the heat and slowly bring to the boil, whisking as the sauce thickens. Continue to cook until you have a thickened sauce.
- Rinse the salt from the vegetables and drain them well. Peel and chop the pears. Peel and grate the ginger.
- Place the vegetables, pears and ginger in the sauce and return to the boil, then remove from the heat and pot into the clean jars while the mixture is still hot.
- Put the lids on tightly and keep in a cool spot.