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.