Saturday 30 March 2013

Bataka Vada

Or Lemon and coriander potato balls to you and me.  I have reproduced this recipe from Prashad - Indian Vegetarian Cooking by Kaushy Patel.  I previously reviewed this book so you'll know what a big fan I am of what I consider to be one of the top 5 cookery books in my vast collection.

 The notes in the book call this a simple starter and in the preparation and cooking it is, but the flavour of these little balls is anything but.  Bursting with flavour you get warming heat from the chillies, sweet hits from the sultanas and coconut which is balanced up with the citrus zing of lemon and coriander.  Bataka vada has been sold at Prashad from the very first day they opened a small deli in 1992 and once you try them you'll know why they remain so popular.  I have made these several times and adjusted the chilli content to suit my guests.  when making them milder I serve with a tomato and chilli dip and a yoghurt based one when making them more chilli hot.  The recipe has been copied exactly as it was printed with kind permission of Prashad.

Recipe notes emphasis the importance of boiling the potatoes in the skin so they don't absorb too much water.



Lemon and coriander potato balls

Sunflower oil for your hands and frying

Masala
2-3 fresh green chillies, seeds left in
2-3 cloves of garlic
pinch of salt

Batter
150g gram flour
1/2tsp salt
1tsp medium red chilli powder

Filling
3 medium red skinned (or other waxy) potatoes
1tsp salt
2tsp sugar (optional)
2 handfuls of fresh coriander finely chopped
Pinch of turmeric
4tsp sesame seeds
4tbs fresh coconut grated (or unsweetened desiccated coconut
4tsp lemon juice
15g sultanas

Crush the chillies and garlic together with a pinch of salt using a pestle and mortar (or a blender) to make a fine paste.

Put the batter ingredients into a medium sized bowl, add 225ml of cold water, and stir until the mixture comes together - it should be thickly runny, with a similar texture to treacle.

Boil the potatoes in their skins for 40 minutes or so, until a knife tip will slide in easily, then peel and mash.  Put the mashed potato in a large bowl with the masala paste and the rest of the filling ingredients and combine, taking care not to overwork the potatoes.  Lightly oil your hands and roll this dryish mixture into 16 balls, each about 3cms in diameter.

Heat the frying oil - about 20cms deep - in a large pan over a high heat (or a deep fat fryer, if you have one).  Test the temperature by sprinkling a few drops of batter into the oil - when it is hot enough it will float to the surface.  reduce the heat to medium.

Drop 5 potato balls into the batter mixture and carefully roll them around to make sure they are fully coated. Gently lower them into the oil an fry for about 3 minutes, moving them around with a wooden spoon to stop them sticking to the pan.  When the batter is crisp and golden, remove from the oil and leave them to rest on kitchen paper, while you batter and fry the remaining bataka vada in batches.

Serve while still warm with a relish or dip of choice.

Recipes taken from Prashad: Indian Vegetarian Cooking by Kaushy Patel, published by Saltyard Books, £25.

 http://prashad.co.uk/blog



Thursday 28 March 2013

Around the world in 80 recipes

Challenge 1
Jules Verne did it in 80 days , my challenge was to go around the world in 80 recipes.  Challenge 1 was set by Sam Doughty who chose Canada, don't ask me why, I would have gone for Italy or India.

When I think of Canada and food the first thing that comes to mind is maple syrup.  Pancakes?  No I wanted to find something a little more different.  A quick Google search showed lots of recipes for mushroom burgers, apparently one of the most common vegetarian dishes found in Canadian restaurants.  The most copied recipe was by Celia Brooks Brown and was the one that had me drooling (the recipe that is.  OK OK maybe the gorgeous Ms. B too!).  The recipe is 'Maple-roasted Mushroom Burgers' from 'World Vegetarian Classics'  Try and find a 100% pure maple syrup for the very best flavour.  Dress your burgers to taste, the recipe below gives some suggestions.


Maple-roasted Mushroom Burgers

Serves 4

4 large flat field or Portobello mushrooms
4tbs extra virgin olive oil
4 garlic cloves sliced
2tbs maple syrup
2tsp cider vinegar
Large pinch of dried thyme
Salt and freshly ground black pepper

For the trimmings
4 best quality round bread rolls or buns, split and warmed or toasted
Sliced creamy cheese such as Port Salut or Oka
Thick slices of ripe tomato
Ripe avocado slices
Thinly sliced red onion
Alfalfa sprouts
Condiments such as good quality mayonnaise, chilli sauce, ketchup

Preheat the oven to 200c/400f/gas mark 6

Wipe the mushrooms with a lean, damp kitchen paper (paper towel).  Cut out the stem.  Mix the olive oil and garlic together in a cup.  Brush some oil over the mushroom caps.  Lay the mushrooms gill-side up on a baking sheet.  Score the mushrooms by making a grid pattern with the tip of a sharp knife, taking care not to cut all the way through the cap.

Drizzle maple syrup and vinegar over the gills, then sprinkle with thyme, salt and pepper.  Lay the oily garlic slices over the surface and finish by drizzling with the remaining oil.  roast in the oven for 15-20 minutes, or until soft, juicy and sizzling.  Serve hot with the trimmings of your choice.



Monday 25 March 2013

An 'Oh baby' kind of moment


Pineapple, tofu and brocolli curry

'Oh baby' indeed! Pineapple and coconut milk provide a sweet note to this speedy flavour-packed dish made with a Laotian style curry paste.  The curry paste does have a lot of ingredients but it makes more than you need, so why not freeze the rest for another occasion and believe me once you’ve tried this, that occasion won’t be far off.




Serves 4

For the curry paste
1tsp cumin seeds, lightly toasted
2tsp coriander seeds, lightly toasted
1 lemongrass stalk, hard outer leaves removed, chopped
1tbs chopped galangal (if using dried soak in hot water for 10 minutes)
1 lime grated zest and juice only
1tbs finely chopped garlic
1 large shallot, chopped
3tbs chopped coriander stems
1tsp ground turmeric
1tbs chopped fresh ginger
3-4 red Thai or bird’s-eye chillies
2tsp yellow bean sauce or paste
1tbs medium curry powder
2tbs vegetable oil

For the pineapple, tofu and brocolli curry
2 tbs groundnut or vegetable oil
3tbs curry paste (from above)
400g/14oz tofu cut into 2.5cm/1 inch cubes
200g/7oz broccoli florets
1tbs light soy sauce
1tbs yellow bean sauce or paste
1tbs sugar
4 kaffir lime leaves
500ml/18fl oz coconut milk
1 small pineapple, peeled and diced
4 spring onions, cut into 2.5cm/1in pieces
handful basil leaves, plus extra to garnish
300g/11oz rice stick noodles

For the curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen.
For the pineapple, tofu and broccoli curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the tofu and broccoli and cook for 2-3 minutes, then add the soy sauce, yellow bean sauce, sugar and kaffir lime leaves. Stir for a minute.
Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes.
In a separate saucepan add the noodles and cover with boiling water.  Leave for 3-4 minutes
Add the spring onions and basil leaves to the curry and cook for a couple of minutes.
Drain the noodles, then divide between 4 serving bowls.
Spoon the curry over the noodles using all the sauce, garnish with a sprig of basil and serve.

Sunday 24 March 2013

Something fishy not going on


I was looking online for a vegetarian shrimp paste alternative when I came across this super useful article which I found at www.thaigrocer.com


                           Adaptation for Thai Vegetarian Food

Generally the many dipping sauces, dressings and relishes that accompany Thai dishes are often based on seafood products, such as fish sauce, shrimp paste, or dried shrimp. Following is an explanation of how Thai people replace seafood seasoning ingredients, dipping sauces, curries, dressings and relishes with vegetarian alternatives.

FISH SAUCE
"Nam Pla" in Thai. Fish Sauce. A thin, amber colored, salty sauce, is the predominant seasoning sauce used in Thai cooking. In Thai vegetarian cooking, fish sauce is usually substituted by a Light (thin) Soy Sauce. However, to maintain the taste and smell of fish sauce, a minimal amount of soy sauce is used, but add additional salt and solids of two vegetarian ingredients, salted yellow beans and fermented tofu (bean curd), a pungent product of cubed tofu pickled in brine, sometimes with chili added.
OYSTER SAUCE
"Nam Mun Hoy" in Thai Oyster sauce is used in some Thai dishes. It is a rich, thick brown sauce made from fermented dried oyster. Sin Tai Hing/ Vegetarian Oyster Sauce is a 100 percent vegetarian version made in Malaysia from mushroom and vegetable protein. It can be used in any recipe as a vegetarian substitute for oyster sauce. You may also use Soy Sauce with Mushroom from Healthy Boy Brand.
SHRIMP PASTE
"Kapi" in Thai Shrimp paste, kapi, is a salted-fermented shrimp product used widely in Thai cooking to give the food its characteristic deep and vibrant flavors. Kapi can be substituted with various salt-fermented soy bean products such as yellow bean sauce, chinese bean pastes, fermented tofu in brine.
DRIED SHRIMP
"Goong Haeng" in Thai Dried shrimp has been replaced by a variety of bean products, roasted nut or coconut.

Friday 22 March 2013

Fast food veggie style


This is a recipe I adapted from Gino's Pasta by Gino D'Acampo.  His wasn't a vegetarian recipe but this is  hard to beat when time is against you. Start to plate in under 15 minutes, can't get better than that.  




Tagliatelle with Mushrooms in a Dolcelatte and Cream Sauce
2tbs olive oil
400g/14oz Portabello or any large field mushrooms sliced thickly about 1.5-2 cms
200g/8oz Dolcelatte cheese
150m1/ ¼ pint double cream
75ml 1/8 pint dry white wine
2tbs chopped sage
400g/14oz fresh tagliatelle
Salt and pepper to taste

Heat the oil in a medium saucepan over a medium heat.  Add the mushrooms and sauté for about   6-8 minutes until the mushrooms start to brown and stir occasionally.  Lower the heat and add the dolcelatte.  Continue to cook for two minutes, stirring until the cheese has melted
Pour in the cream and wine and continue stirring and cook for a further minute,
Add the chopped sage and season with salt and pepper.  Set aside.
Cook the pasta in a large saucepan of salted boiling water until al dente.  Reserve a little of the pasta water, then drain the pasta and tip back into the same saucepan.
Pour in the mushroom mixture and stir together for about 30 seconds until the pasta is coated all over by the sauce.  If it is looking too thick add a little of the reserved pasta water.
Serve immediately with some crusty bread and a green salad.

Tuesday 19 March 2013

Zing go the strings of my heart


As with many of my creations, this came about because I didn't have the correct ingredients to follow a recipe.  I substituted 2 limes for 2 lemons and mis-read the volumes of the dry ingredients.  Still the resulting cake is wonderfully light with the zesty zing of the citrus giving it a slightly sharp balance.  I dare you to stop at one square!



Lemon and Lime Drizzle Cake


175g/7oz butter or margarine
250g/10oz caster sugar
3 eggs
250g/10oz self raising flour
2 lemons, unwaxed
2 limes
75g/3oz granulated sugar

Preheat the oven to 180c/350f/gas mark 4.  Lightly oil and line the base of 23cm/9 inch square cake tin with greaseproof paper.
In a large bowl cream together the butter or margarine and the caster sugar until fluffy and light.
Add one egg to the creamed mixture and mix in, then add one third of the flour repeat twice more until the eggs and flour have been mixed in.
Finely grate the zest and squeeze the juice one of half a lemon and half a lime and stir this into the cake mix.
Spoon the mixture into the cake tin and level the surface.  Bake in the pre heated oven for 25-30 minutes.  The cake is cooked when a skewer inserted into the centre of the cake comes out clean.
Whilst the cake is baking, use a zester to remove the peel with a zester from the remaining lemon and lime.  Mix with half the granulated sugar and reserve.
Squeeze the juice of the lemon and lime into a small saucepan, add the remaining granulated sugar and heat gently, stirring occasionally until the sugar dissolves. Continue to simmer gently for 3-4 minutes until it becomes syrupy
When the cake is baked, remove from the oven and leave in the tin.  Using a cocktail stick or a skewer  prick the cake all over.  Sprinkle the sugared zest over the cake and then drizzle over the syrup.  Leave to cool in the tin then cut into squares and serve.

Thursday 14 March 2013


After reading about Truffle Hunter on murphyandoliver.com I felt in the mood for some delicious mushroom soup. This soup was designed as a homage to my very good Swedish friend Susan Ohman, who will when she is paying for dinner always jokingly say “You can have anything on the menu as long as it is soup of the day”  Mushroom soup is her favourite so here it is just for you Susanne.


Dagens soppa A la Susan (Susan’s soup of the day)
Wild mushroom soup with truffle oil

30g/1oz dried porcini mushrooms
2tbs olive oil
1 onion peeled and chopped
3 garlic cloves crushed
2tbs fresh thyme, leaves only
300g/11oz wild mushrooms
100g/4oz chestnut mushrooms
850ml/1 ½pints vegetable stock
Salt and pepper
4tbs double cream
Handful fresh parsley chopped

To garnish
100g/4oz wild mushrooms
1tbs olive oil
Truffle oil

Place the dried porcini in a small dish, add enough boiling water to cover and leave to soak for 30 minutes.
Heat a large sauce pan over a medium to high heat, add the olive oil, wild and chestnut mushrooms. Stir continuously for a minute, then add the garlic, onion and thyme and a good pinch of salt.  This is to draw the moisture from the mushrooms.   Remove the porcini from the water (which should be saved) chop and add to the pan.   Strain the soaking liquid to remove any grit, and also add to the pan. Reduce the heat to a medium and continue cooking until most of the moisture disappears about 15 minutes.
Add the vegetable stock and season to taste.  Bring to the boil reduce the heat and simmer for 20 minutes. Leave the soup to cool slightly.
While the soup is cooling, in a separate pan sauté the garnish mushrooms in the olive oil.
Remove half of the soup from the pan and blend to a purée, pour it back in to the pan, add the parsley and check the seasoning, adding more if necessary to taste.
Serve in soup bowls topped with the sauted mushrooms and a generous drizzle of truffle oil.  Enjoy with a good chunk of a baguette or rustic bread.

Wednesday 13 March 2013

murphyandoliver

Check out this site for some really interesting product reviews http://murphyandoliver.com .
I didn't realise we had a company making truffle oil in the UK, I will definitely be supporting them.  The company are called Truffle Hunter and you can follow them on http://www.facebook.com/pages/TruffleHunter/342148236483?ref=hl

Tuesday 12 March 2013

Got to be quick to catch a khachapuri

Made the Khachapuri recipe from Celia Brook's World Vegetarian Classics for dinner tonight.  this is one of the dishes she made at the Divertimenti World Vegetarian Demonstration two weeks ago.  I would have photographed it but it didn't last that long.  Which shows you've got to be quick to catch a Khachapuri.

Honey roasted potato, beetroot and pecan salad

A friend asked for a recipe for a warm vegan salad to have as a light lunch.  A quick look around the kitchen and I came up with this recipe for Honey roasted potato, beetroot and pecan salad.  I think walnuts would probably work maybe a little better than the pecans, and baby spinach would certainly be better than the leaves I had in the fridge.  I think this salad works really well on a chilly spring day.  I had it as a part of a more substantial meal, but it definitely fits the brief I was given.  A little extra dressing could be made if required.


Honey roasted potato, beetroot and pecan salad

This could either be served as a starter or as part of a main meal

Serves 4

500g salad potatoes sliced 1cm thick
4tbs olive oil
4tbs honey
4tbs orange juice
200g beetroot cooked and cut into wedges
½ small red onion finely sliced
Small handful of chopped pecans
Salt
120g salad leaves or baby spinach

Preheat the oven to 200c/400f/ gas mark 6
Boil the potatoes in a medium sized saucepan for 6 minutes.  Drain and refresh under cold water.  Dry with some kitchen towel then place in a roasting tin coating them with half the oil, honey and orange juice.  Season with a little salt and roast in the oven for 30 minutes.
In a separate roasting tin place the beetroot and the remaining oil, honey and orange juice, mix well and season.  When the potatoes have been roasting for the 30 minutes, place the beetroot on the next shelf down and continue to cook for a further 10 minutes until the potatoes are lovely and golden and the beetroots warmed.  Leave to stand for 5 minutes.
Divide the salad leaves between 4 plates and share the potatoes and beetroot, reserving the juices to use as a dressing.  Decorate with the slices of red onion and chopped pecans.  Drizzle over the reserved dressing and serve.

Friday 8 March 2013

It's been a bit quiet in the kitchen this week, so as the weather has been rubbish the last few days I thought a nice winter soup is in order.  This one is Carrot, ginger and cumin soup with a Tadka garnish.  It's a really lovely spiced soup with just a little heat from the ginger and dried chilli.  Served with a naan bread this is the periect winter lunch or supper.


Carrot, ginger and cumin soup with tadka
Serves 6
3tbs olive oil
1 small onion, chopped
1.2kg/2 ½  lbs carrots, peeled and roughly chopped
1tsp cumin seeds
½ tsp ground white pepper
2 cloves garlic, minced
2tbs fresh ginger, minced
1ltr/2 pints vegetable stock, warmed
Salt to taste
For the tadka
1tbs ghee or vegetable oil
1tsp black mustard seeds
1tsp fenugreek seeds
1tsp cumin seeds
½tsp chilli flakes

Heat the olive oil in a heavy-bottomed stockpot over medium high heat and sauté onion for 3 minutes. Stir in the cumin seeds, white pepper and the carrots, making sure the vegetables are well coated with the oil and spices. Put the lid on the pot and turn the heat to low.  Cook  for a further 7-8 minutes, stirring occasionally. Add garlic and ginger to pot and increase heat to medium high, stirring well, sauté for another 2 minutes. Add the stock to the pot and bring to a boil.  Reduce the heat to low, cover and simmer until carrots are fork-tender, about 10-15 minutes.
Remove from the heat and leave to cool slightly before blending to a smooth puree.  Return to the pot.

For the tadka heat the ghee or oil in a small saucepanor frying pan, add the seeds and chilli flakes cover and fry until the seeds start to pop and sizzle.
Tip the tadka over the soup, do not stir in, put the lid on and leave to infuse for 10 minutes. Stir in the tadka, and reheat the soup and season to taste with salt.  Serve with a spoonful of soya or natural yoghurt on top and accompanied with some naan bread

Monday 4 March 2013

Curry sunday

Woke up yesterday and needed to make a curry.  Strange thought maybe at 6am in the morning.  I had some root vegetables that need using, so they would be the curry's star attraction.  Being from India my ex father in law Noel loves his curries, so I gave him a call and arranged to take over dinner for him and wife Barbara.  Another call to Daughter Jade and she and boyfriend Sam would also join us.  Right better get cooking!

I wanted to try another recipe from 'Prashad' so I chose Jeera Baath (Cumin-Infused Rice), my version of a Tadka Dhal, and a variation on my Turnip and Potato Curry.  Sam loves Onion Bhajis and there is a great recipe for them in Anjum Anand's - Indian Vegetarian Feast.  The only change I make is to replace a third of the gram flour with rice flour which gives it an extra crispiness.  Add to that come Naan Bread and a simple Mango and Yoghurt dip.

In Denis Cotter's book 'Wild Garlic, Gooseberries and Me, he talks about a particularly fine curry he once had with turnips which gave me the idea  for the recipe below, when I was stumped as to what to do with some white turnips which lets face it wouldn't be at the top of too many popularity polls for vegetables.  My version yesterday substituted the white turnips with a swede turnip, or if you're in the US rutabaga, and 2 courgettes for the cauliflower.   I think they gave it a much nicer look and a better depth of flavour.

When making the Tadka take care not to answer the phone and burn the spices Doh!!- not a good taste.



Turnip, potato and cauliflower curry
Serves 4

2tbs vegetable oil
1tsp cumin seeds
1 medium onion, chopped
2-3 green chilies finely chopped
2 cloves of garlic chopped
1tsp turmeric
½tsp garam masala
½tsp red chili powder
1 tbsp sea salt
1 tomato chopped
1tbs tomato paste
2.5cm/1inch piece ginger, grated
2 large potatoes, cut into 1/2 inch cubes
3 medium turnips, cut into 1/2 inch cubes
1 cauliflower cut into florets
Handful of frozen peas
150ml/6floz water
½tsp sugar
4tbs chopped coriander (including stems)

Heat the oil over a medium heat in a large saucepan. Add cumin seeds and let them brown. Add the onions and green chilies and fry for about 10-15 minutes until they are softened and golden brown. Add the garlic, the remaining spices and salt and cook for a further 2 minutes. Add the chopped tomato, tomato puree and ginger and cook for three more minutes.
Mix in the potatoes and turnips, and stir, coating all the vegetables.  Add the water and sugar. Bring to a boil and cook for 10 minutes.  Add the coriander, cauliflower and peas cook for a further 10 minutes until the vegetables are soft.
Uncover and cook a few minutes on medium-high to let any excess water evaporate.  Check seasonings and add more salt to taste if necessary. Garnish with fresh coriander and serve.

Tadka dal
Serves 4
Red Lentils - 50g  
Toor Dal - 150g  
1 large onion coarsely chopped 
2-3 Fresh whole green chillies
1tsp ground turmeric
Salt, to taste  
1tsp Ghee or vegetable oil
3-4 dried red chillies or 1tsp dried chilli flakes
1tsp black mustard seeds
1tsp cumin seeds
6 Curry Leaves fresh or dried  
3 garlic cloves finely chopped  

Rinse the toor dal and red lentils in several changes of water, until the water runs clear.  Add 450ml/1 pint of boiling water, the washed lentils, dal, the chopped onions, the whole green chillies, and the ground turmeric to a large saucepan. Bring to the boil, cover the pan and cook until the lentils are soft, about 45 minutes-1 hour.  Check the lentils occasionally to make sure they are not sticking to the pan.  Add a little extra water if necessary.   When soft season with salt to taste.
Allow to cool slightly and if you prefer remove the chillies and blend to your favoured consistency and cover the pan.
For the tadka: in a small pan, heat the ghee or oil until very hot, add the chopped garlic, red chillies, mustard seeds, cumin seeds and curry leaves. Fry until the garlic turns brown and the mustard seeds are popping about 1-2 minutes, stirring continuously.
Tip the tadka in to the lentils - do not stir.  Replace the lid and leave to stand for 5-10 minutes to allow the flavours to infuse.  Stir just before serving.
Serve as a side dish with your favourite curry.

TIP: Add some extra water to the lentils to make a soup.  Add the tadka as a garnish on top and serve with some wedges of naan.

Saturday 2 March 2013

Spiced apple crumble

With butter supplies replenished I can get on and make the Spiced apple crumble I posted the recipe for  yesterday.  The apples are cooking down and there is a wonderful spice smell of cinnamon, cloves and cardamom filling the house.  My dogs Cupcake and Kalle have eaten the Granny Smith cores and peel.  Cupcake also wanted the Bramleys.


Its 9pm and its just come out of the oven, 5 minutes to rest then look out crumble!!


Lets get ready to crumble!!


Friday 1 March 2013

Offending cakes and wotnobutter

I have just posted my Spiced apple crumble recipe and thought hhmmmm going to make that for tea, until I discovered that my daughter Jade had used most of the butter instead of stork for some cakes she made. I have to say the offending items look delicsh, but no crumble for me tonight or offending cakes as they are bound for a pyjamas party



Falafel's and Apple crumble

I was in Cambridge today, so checked out a street food vendor I'd heard about.  Taste of Cambridge is a family run business selling vegetarian and vegan food, sourced organically, free range and local wherever possible.  They and be found on Market Street in the town centre wed-sat 11am-4pm

Looking around I knew I had found them from the queue of hungry customers - surely a good sign.  The menu board showed an interesting selection of vegan falafel wraps and vegetarian pizza wraps as well as a lentil and tomato soup with crusty bread and a selection of cakes and pastries.  I decided to go for the fiery falafel wrap which was served with optional extra hot spicy sauce.  The wraps  are all made to order, a large warm flat bread smothered with hummus, tahini and harissa.  Spiced slow roasted carrots are then added emitting a wonderful smell of cumin and paprika.  Topped with moist falafels, grilled aubergine, rocket and the hot spicy sauce.  Modestly priced at £4.55 it was the most expensive of the falafel options.


First bite and I thought nicely spiced but hardly fiery but the heat build up slowly never too severe but you know its there.  The real star of the show were the carrots, soft sweet and spicy they stole the lead role from the falafels. .  The aubergine, char-grilled and full of flavour gave a good performance in the supporting role.

Looking forward to my next visit to Cambridge and Taste of Cambridge.  For more information check them out at www.tasteofcambridge.co.uk


Spiced apple crumble

Probably the most popular dessert amongst friends and relatives is my Spiced apple crumble, which has been championed by my good friend Senga.  I've had many requests for the recipe so I guess it only makes sense to post it now.  The key is not to overwork the crumble mix and not to pack it down.




Spiced apple crumble
Serves 6-8
Apple mix
900g/2lb Granny Smith apples peeled, cored and cut into slices
600g/1lb5oz Bramley apples peeled, cored and cut into chunks
3tbs water
Juice of ½ lime
50g/2oz caster sugar
1tsp ground cinnamon
1/2tsp ground cloves
1/2tsp ground cardomom
Crumble mix
250g/9oz cold butter diced
250g/9oz Demerara sugar
250g/9oz plain flour

Preheat the oven to 200c/400f/gas mark 6

Put the water ,lime juice and sugar  in a large saucepan and heat until just before boiling.  Add the Bramley apples and the spices, reduce the heat to low/medium and cook until the apples start to soften.  Add the Granny Smith apples and continue to cook for a further 3 minutes.  If the mixture starts to catch add another 1tbs of water.  Allow to cool and taste for sweetness adding a little more sugar if required.
Tip the fruit into a large ovenproof dish approx. 20x30cms (8x12inch) and at least 2.5cms (1 inch) deep

Place the flour and butter into a food processor and blitz until it forms fine crumbs.  Do not over blitz or it will form lumpy pastry.  Alternatively place the flour and butter in a bowl and rub together until the mixture resembles breadcrumbs.  Mix in the Demerara sugar and then sprinkle the crumb mix evenly over the fruit.  Bake in the oven for 25-30 minutes or until golden on top.
Allow to cool slightly before serving with cream, ice cream or custard.