Chokos are a nutritious and versatile fruit and, when in season, are plentiful and affordable. In fact, they are so plentiful that we sometimes wonder
This delicious choko pickle is a great one to have in the fridge. Serve with Indian curries or roast meats, or spread onto sandwiches.
Fabulous with a ploughman's lunch, or just on a sandwich with corned meat. Keeps for about one year in a cool dark place.
Seems it was only a few weeks ago I was wondering here if I would ever get Chokos on the tiny vine I planted to shade the Chook Pen. Well worry I need not! It seemed at one point we had over 30 o…
These old-fashioned mustard choko pickles are perfect with a Ploughman's lunch.
This Chayote Curry recipe is delicious and simple to make. If you’re looking for ways to use chayote (choko) this recipe makes a tasty dish.
A sweet classic re-imagined with Nana's favourite vegetable: chokos!
Chokos are a nutritious and versatile fruit and, when in season, are plentiful and affordable. In fact, they are so plentiful that we sometimes wonder
These old-fashioned mustard choko pickles are perfect with a Ploughman's lunch.
Chokos are a nutritious and versatile fruit and, when in season, are plentiful and affordable. In fact, they are so plentiful that we sometimes wonder
These old-fashioned mustard choko pickles are perfect with a Ploughman's lunch.
I hate chokos. And chokos, like all Australiana type things are trending right now.
Chokos are a nutritious and versatile fruit and, when in season, are plentiful and affordable. In fact, they are so plentiful that we sometimes wonder
Chokos are a nutritious and versatile fruit and, when in season, are plentiful and affordable. In fact, they are so plentiful that we sometimes wonder
Ever since we have lived here on the coast, nearly 30 years, we have had a Choko vine for most of that time. Some years there are a glut,and some years just a reasonable amount, but every year, we run out of things to use the choko for. It is also known by two other names around the world, Chayote and Merliton. The top picture shows the vine in a good year, where it ran every where, the the lower photo is just last week, we have a smaller crop this year due to the extreme heat and dry weather that we had experienced this last summer and the fact that we were not here to give it as much water. I have a mustard pickle recipe that I make each year, that a lovely neighbour of my Mum's up in the country passed on to her.She is long gone now , her name was Mrs Morris( so we now always without fail call this recipe "Mrs Morris's Pickles" It can be made with Green Tomatoes,cauliflower,choko or a mix of all three.(I have used zuichinni as well sometimes). Firstly I advise you to put on thin "skins" gloves as the chokos have a strange slimy feel when peeled that dries like a brown second skin on your hands and is difficult to remove. I doubled the recipe when I made this batch. It doubles and triples quite well. I rarely make a single batch. You will need to have 2 1/2 lbs of Choko, Green Tomato or Cauliflower(I used all choko) next you add 1 cucumber,Peeled and chopped Then you add 1 green capsicum(Bell pepper) Chopped(seeds removed) And 2 large onions, peeled and chopped. Put this altogether in a large stainless steel stock pot, cover with water and add 1/4 cup salt and leave overnight. All the peelings went to the two worm farms. Next morning, place pot on heat and bring to the boil and boil for10 minutes,. While this is boiling prepare your jars ready and make a smooth paste up in a bowl of 2 tablespoons of plain flour, 2 teaspoons dry mustard powder,1 teaspoon curry powder,2 teaspoons Turmeric and a pinch of cayenne pepper with about 3-4 tablespoons of white vinegar. After the 10 minutes, drain off the liquid, and add 2 cups white sugar and 1/2 pint white vinegar and return to heat and boil for about 3 minutes. After this, remove and add yellow paste Then stir thoroughly to combine evenly and make sure there are no floury lumps.Place back on heat and boil for about a minute or two to thicken and cook the flour. I then used a small plastic jug to pour the piping hot pickles into jars as my plastic jar funnel is just a teeny bit too small for the jars I used this time. I then wiped the rims of the jars clean with a paper towel soaked in white vinegar, screw on my new lids and place my jars in a double layer with a pizza tray separating the layers into my electric water bath preserver.I then brought it to the boil and processed the jars at that temperature for 10 minutes, after which I turned it off, removed the lid and let the jars sit in the unit for another 5 minutes. I then removed them out onto the towel covered bench until they cooled, I then insisted they line up and pose for one final photo shoot before labeling and storing away in the pantry. We use these pickles a lot, We use it in Sandwiches,plain and toasted with cheese, and on hot and cold meats, beaten into cream cheese as an impromptu dip.and in a tuna casserole that I make pastry and spread the pickles over the pastry then roll it up and cut slices through(I then turn these spirals face up on top of the tuna and white sauce and bake.) It Maybe an acquired taste, but one my family loves.My Mum used to make it when we were young and we always loved it. This may be the last crop we see here as we will have probably moved to the farm full time before next years crop, and it will probably take a while to establish a vine out there(if at all as it is frost sensitive). So I may in future be making the Tomato or cauliflower version of this, which isn't a problem as they are equally as tasty. So everyone until we meet again, Cheers to you all, Jane.
Since I was a wee little girl my Grandmother has been making Choko Pickles. The recipe belonged to my Great Grandmother and is ma...
Chokos are a nutritious and versatile fruit and, when in season, are plentiful and affordable. In fact, they are so plentiful that we sometimes wonder
Learn how to make these delicious vegan chayote (cho cho) fritters. They are totally gluten free and generously seasoned. Crispy on the outside with a soft interior - the perfect island style side dish or appetiser.
These old-fashioned mustard choko pickles are perfect with a Ploughman's lunch.
Happy Monday!! Today I thought I would share a delicious, healthy, Ayurvedic-ish curry recipe I made last week. One of my colleagues brought a bunch of Sweet Potatoes and Choko’s (or Chayote)…
Find out how to eat chayote, including how it tastes and how to cook chayote with recipe ideas to try. Also known as choko.
Since I was a wee little girl my Grandmother has been making Choko Pickles. The recipe belonged to my Great Grandmother and is ma...
Chokos are a nutritious and versatile fruit and, when in season, are plentiful and affordable. In fact, they are so plentiful that we sometimes wonder
A surprisingly tasty and comforting soup.
Since I was a wee little girl my Grandmother has been making Choko Pickles. The recipe belonged to my Great Grandmother and is ma...
choko, chokos, food blog, foodopera, Vanessa and Ingrid, recipes for winter vegetables, unusual vegetables
Turn this rather bland vegetable into a tasty, restaurant worthy dish, with our tips and tricks on how to cook chokos.
A sweet classic re-imagined with Nana's favourite vegetable: chokos!
Nem opskrift på orange choko flakes med mørk chokolade og appelsin. Lækre og sprøde havregrynskager, som du kan nyde til kaffen.
Any excuse to eat chokoes! I love it when my world food challenge countries lead me to chokoes, I'll always choose those recipes :) This dish is gorgeous, it's a creamy white sauce gratin topped with crunchy breadcrumbs. But instead of tender potatoes or cauliflower under that white sauce, it's juicy, melt-in-your-mouth chokoes. The freshness of the buttery chokoes matched with the comforting creamy sauce makes this perfect for all seasons, great baked comfort food for winter, but not heavy so perfect for spring or summer. I recommend wearing gloves when peeling and chopping the chokoes, as their juices can really irritate your skin! Ingredients 6-8 large chokoes, peeled, cored & sliced 1/2 cup nuttelex (or other vegan margarine/butter) 2 onions, finely diced 3 garlic cloves, minced 3/4 cup plain flour 1/2 cup vegetable stock (hot) 2 1/2 cups unsweetened oat milk (or rice/almond milk) 1 tbsp lemon juice 2 tbsp nutritional yeast Salt and pepper, to taste 1 cup breadcrumbs To Make 1. Layer the sliced chokoes in the bottom of a large rectangular baking dish. Preheat the oven to 180 degrees C. 2. Melt the margarine in a medium saucepan and then add the onions and garlic. Cook until softened and translucent. 3. Add the flour and stir vigorously to make a roux. Gradually add the hot vegetable stock, stirring vigorously as you do to keep the roux smooth. Once all the vegetable stock has been added start adding the oat milk, also gradually and while stirring. 4. Once all the milk has been added, stir the roux over a low heat and add the lemon juice and the nutritional yeast. Season to taste with salt and pepper to taste. 5. Pour the white sauce over the top of the sliced chokoes and smooth over evenly. Top with bread crumbs and bake for 40 minutes. This month I'm featuring lots of recipes from Guadeloupe! Check out my other Guadeloupean recipe posts: Mango Chilli Appetiser Salsa Piquant Creole Salsa
Make these easy and delicious patties from choko. They're great for lunchboxes.
Server et frugtfad sammen med denne kokos-kakao-drøm og dyp frugtstykkerne i cremen. Det er en uhørt lækker og sund dessert
Welcome to the world of choko! One choko is enough to propagate a healthy plant that can harvest around 100 choko next season.
Even people who normally don't like these vegetables enjoy them this way! Delicious with grills and barbeques.
Chayote is also known as chuchu in Brazil here is a recipe for a fabulous side dish, soufflé de chuchu or Chayote soufflé
Traditional Apple Pie filling gets a carb reducing make over using Chayote squash.
Make this flavourful relish with whatever veggies are in season. Words: Jane Wrigglesworth This is my version of piccalilli. You can use any vegetable – summer or winter – you have on hand. You can also use almost any spice. My favourites include ground ginger, whole cloves, and mustard seeds. Makes: 2 litres (approx.) Time: 45 minutes (not including waiting time) INGREDIENTS 1kg vegetables (eg cauliflower and/or broccoli florets, chopped parsnip or carrot, sliced celery, chopped brussels sprouts) 1 medium onion, quartered and sliced 1 litre water 2 tbsp coarse sea salt ½ cup brown sugar ¼ cup honey ¼ cup
