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STEAM AND FROTH YOUR WAY TO PERFECT MILK
Glistening and smooth, this homemade ketchup is made with the best of summer tomatoes. The amount of sugar depends on the quality and sweetness of the fruit, and you could get by with less.
Serve with burgers, barbecues, chips, poached eggs, or what you will.
1.8kg ripe red sweet tomatoes
200g onions, peeled, and chopped using the large bowl fitted with its chopping blade. Feed the peeled onion down the feeder tube onto the whirring blades
1 finger ginger, peeled
1 tsp blade mace
1 tsp black peppercorns
2 bay leaves
1/2 tsp allspice berries
100ml white wine vinegar
60g golden caster sugar (according to taste)
Cut the tomatoes into thick slices and place in a wide saucepan, sprinkling with salt as you go.
Sprinkle the chopped onion on top.
Chop the ginger, using the small bowl fitted with its chopping blade and tie in a bag (muslin or a new j-cloth) with the spices. Nestle the bag between the tomatoes and cook on a medium heat until a thick spicy pulp. Remove the bag.
Put the mixture into the large bowl fitted with its chopping blade and whiz quickly.
Rub through a sieve. Return to a rinsed out pan, and stir in the vinegar and sugar.
Cook gently, stirring regularly, until the consistency of double cream.
Pour into clean bottles, and store in the fridge, where it will keep for months.