Bruschetta with tomato chutney and mozzarella cheese

This is super easy and a really good way to use up the end of a jar of chutney. For this recipe I used mozzarella cheese because I had it in the fridge. You can substitute it for another cheese. 

If you’re in Chiang Mai, don’t panic there are some seriously good cheeses that are locally produced and are sold at markets – they are about half the price of the imported ones you’ll find in the supermarkets.

Prep time: 10 mins

Ingredients:

A baguette – or any bread you have

Little Spoon Tomato Chutney

Mozzarella cheese (a generous helping - so 100g or more)

A pinch of freshly chopped chili (this is optional)

Clove of fresh garlic, peeled (optional)

A tablespoon of Olive Oil (avocado oil would be an excellent alternative, as would a gentle nut oil)

Slice the bread into 1 cm thick slices and toast.  If you have an oven, just put the whole lot in on a baking tray (if you don’t have an oven, just use a toaster or a dry frying pan).  Once the bread is toasted, remove from the oven. 

Smash the garlic and mix with the oil. Then drizzle the mixture onto the freshly toasted bread.

In a bowl, mix the tomato chutney with the chilies and spoon the mixture on to the slices of bread.  Give a good covering per slice.  Crumble a small amount cheese on top and you’re done!

Best enjoyed with a big bowl of salad. 

Salad Dressing with Passion Fruit Jam

Our Passion Fruit Jam has a generous splash of lime juice which keeps it tart.  As a result, it’s perfect as a base for a tropical salad dressing.  I usually make the dressing just as I’m about to finish a jar of jam – them I can use the jar to store the dressing in. Nice.

Prep time: 10 mins

There’s lots of scope for changing things up with this recipe, this is just what I’ve done in the past.

Ingredients

• Quarter of a jar of olive oil (50 ml roughly) – you could use coconut oil
• 1 tablespoon of vinegar (I normally use a fruit vinegar, but it works just as well with balsamic, malt, whatever you have to hand)
• 1 tablespoon of natural yoghurt (the unsweetened ones are best)
• 2 teaspoons of Little Spoon Passion Fruit Jam
• 1 smashed clove of garlic
• A dash of lemon or lime juice
• Pinch of salt and pepper

Directions

Mix everything together in the jar, put the lid on and shake like mad! I love the garlic so prefer to leave the dressing to sit over night and let the flavours come together – but you can eat it straight away if you need to.

The dressing in the photo I blended,  but if you don’t fancy extra washing up don’t bother.  Enjoy!

Baked Chicken Breasts With Little Spoon Mango Chutney

A really simple one, I eat it with steamed greens and potatoes. It would be great with brown rice or quinoa. 

Prep time: 10.  Cooking time: 25

180mg Little Spoon Mango Chutney

180ml plain yoghurt 

1 tablespoon fresh ginger, finely grated

A squeeze of lime

1 tablespoon all-purpose flour

12 boneless skinless chicken breasts

DIRECTIONS

Pre-heat oven to 180 degrees C / Gas 4.

Combine chutney, yogurt, ginger and flour. Set aside.

If you have time, you can marinade the chicken in the mixture for 2 hours. The longer the better really.  If not, it’ll still taste good, but perhaps not as divine!

Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.

Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes. Squeeze the lime over and spoon any baking juices over top before serving.