My sixty-eighth recipe with the Wednesday with Donna Hay group is Corn Cakes, was chosen by Gaye, and is found on page 82 in DH's cookbook Modern Classics 1. My sixty-ninth recipe is the accompanying Tomato Chutney recipe found on page 174 of the book.
The ingredient list for the corn cakes: corn, bacon, onion, flour, eggs, milk, cheddar cheese, parsley, baking powder, and salt. The ingredient list for the tomato chutney: tomatoes, onion, malt vinegar, sugar, salt and pepper.
These are really good and addictive, so don't make too many and you won't be too tempted to eat more than you should. And if you really don't want to like them so much, whatever you do, don't make the tomato chutney to serve with them because THAT is really really addictive and just encourages you to have another corn cake slathered with chutney. Can you tell these recipes were a big hit here? Well, they were. And they were both incredibly easy to make so I need to forget that part for awhile and save the indulgence for an occasion when I know that others will be here to eat them up leaving no leftovers, because yes, indeed, leftovers heat up extremely well and are just as tasty the second round.
I can think of many many uses for that tomato chutney other than just eating a spoonful of it, so you can bet that is going to be somewhat of a staple around here for fish, meat, chicken, and probably things I haven't thought of yet.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Chaya's post is here. Sarah's post is here. Next is my choice, Baked Fish Fillets with Tomatoes, found on page 110 in DH's cookbook Modern Classics 1. Join us and leave a link to your post, no commitment required.