A Classic Crumble

As far as dessert goes, a crumble of any sort is simply the bomb diggity, is it not?  It's not fancy, it's not necessarily glamorous, but it has the makings of a dessert that ticks all the boxes: it's got crunch, it's warmth & sweetness, it's golden & comforting . . . basically a melt-in-the-mouth type of affair.  

So, without further ado, I'll present to you my own go-to recipe for a classic crumble.      

Now, as far as I'm concerned there are no hard & fast rules for what you put beneath the crunchy canopy.  Only, I would advise fruit, and being a bit of a traditionalist & a romantic, my first choice is most certainly, the humble apple.  And then, Bill Granger, via a sweet pie dish of his introduced me to the valuable veg, rhubarb.  So with the apples providing a mellow sweetness, the rhubarb adds a slight tang & bite to balance it all out.

So first up, preheat your oven to 200 degrees C. 

Then gather & prep your ingredients:

For the filling:

1kg Granny Smith apples, peeled, cored & sliced thinly

juice & zest of 1 lemon

50g butter,

300g rhubarb, diced in inch pieces

250-300g sugar (to taste)

2 tbsp flour 

1 tsp ground cinnamon

For the crumble:

250g plain flour

175g brown sugar

2 tsps baking powder

6 tbsp rolled oats

200g butter, chilled & diced into cubes

Start off by tossing your apple slices with the lemon juice & rind in a large bowl.

Over a medium heat on the stove, melt the butter in a large saucepan or fry pan & once liquid, add your apples.  Cook for 5 minutes of until slightly softened.

Then add your rhubarb & sugar, cooking for a minute further.  Next add your flour & cinnamon, mix it up, put to the side & allow to cool.  Et voilà!  Filling. Done.

Now for the fun part!  Get ready to get those fingers messy because, I believe, for a winning texture this is quite necessary.  Plus, it shows the crumble you care - at least enough to get your hands "dirty".  But beforehand be sure to have freshly washed hands, now!  And resist diving back in their once you've licked 'em clean.

The method to my madness?  Throw all the ingredients, happy as Larry, on top of each other in a generous sized mixing bowl, and then get to work!  It's fun & kinda magic because it seems like it's not going to all come together but then inevitably it always does.  Like an impossible pie!  But that's another dish for another day . . . 

And boom goes the dynamite.  Now all you have left to do is arrange your filling in a baking dish & smother it in the crumble topping.

Cook in the oven for 20-25 minutes or until golden brown & bubbling.  Doesn't it sound dashing already?

Whip it out - you don't even have to wait before serving (not in my books, anyway).  The ultimate combo is crumble with cream or ice cream  . . . or both.  Just heavenly.

'til that impossible pie, guys!

Yummola Granola

This morning I share with you a simple & delicious recipe that will last you for a good several days to a week.  (Unless you tend towards visiting your crunchy stash & munching on it throughout the day - ahem! Like some . . . then it might last not more that a couple days.)

Did I mention that it is also highly nutritious? Bonus.  It's got all of your good fats & protein & is ideal for a morning feed or something to keep you sustained throughout the day if any hunger pangs ever creep up.

The recipe comes from Sarah Wilson, pioneer of a sweet as sugar-free lifestyle.  This granola is a testament to that possiblity so naturally I cared to share.

Plus, there are tweaks you can make for this granola to add some bells & whistles.  I'll give you the three variations that I have made thus far . . .

The Original & the bomb:

3 cups coconut flakes

2 TBS chia seeds

1 teaspoon cinnamon 

2 cups roughly chopped nuts and/or seeds (my go-to's are almonds, walnuts & pepitas)

4-5 TBS coconut oil (melted)

1-3 TBS Rice Malt Syrup (or, alternatively some Stevia powder sprinkled over or Natvia granules added until you achieve your desired sweetness)

Oven pre-heating to 120 degrees C, mix all your dry ingredients together in a big bowl.  Once well combined, drizzle your coconut oil & (if using) rice malt syrup.  Mix through and spread evenly on a lined baking tray.  

Pop in the oven for 15-20 minutes (or until desired crunch factor is achieved).  Make sure to turn your granola at half time with a spoon so that it gets a nice well-rounded crisp.

Allow to cool once you're a happy chappy and then get even happier when you can launch in!  

Alternatively you can try out the Pumpkin Spice variety (it's a good 'un!) for which you follow the Original recipe, while adding:

1/3 cup pumpkin purée

1 tsp cinnamon powder

1 tsp ground allspice

1 tsp ground ginger

1/2 tsp ground cloves (optional)

If you decide to add some oats for more bulk, bring your coconut oil count to 6 TBS & the pumpkin purée to a 1/2 cup.  Then do your thang and proceed with the mixing.

Now, this next one is possibly my personal favourite.  It's got all the elements thanks to the fact that it tastes like chocolate!  Or perhaps more like a Bounty Bar.  So up next is the Cocoa Crunch:

You will need:

All the same ingredients as the Original but with half a cup raw cacao powder.
I also like to add in some sesame seeds & if you want to try yet another twist (on the twist) give it a go with peanuts or peanut butter.  Alternatively, hazelnuts can give it a nutella flavour.
Just beware of its addictiveness.
It is suitable for breakfast, snacks & dessert.  I love it with yogurt & sometimes a little chopped banana, apple, strawberries or goji berries sprinkled on top with some extra cinnamon to add some more spice to my life.
Let me know how you go if you make any of the above.  I'd be keen to hear :)  

Happy munching x

Banana Bliss

Of all the fruits, if I was made to choose my favourite, it would be the banana.  Or maybe the apple. 

But basically I am trying to convey my love of the banana and its versatility.  Eat it by itself - yum.  Put it on muesli, yogurt, porridge, in smoothies, fry it as a side for eggs & bacon, my list goes on.

Recently, I found a recipe for a banana bread using almond meal in place of regular flour.  In place of sugar, it uses a natural sweetener, Stevia.  I am always intrigued to see how more healthful alternatives stand up to the old classic recipes in the deliciousness stakes.  

This one did pretty well.  Pretty well indeed.

                                     

I've adapted it a slightly.  Namely, I just added a little more stevia.  Instead of a loaf, this time I made muffins, adding berries & chocolate to the mix.

So for this batch of battery goodness, you will need:

2 cups almond meal/flour

1/2 tsp baking powder

1 tsp bicarb soda

1/2 tsp salt (I use Celtic or Himalayan Pink)

1 tsp ground cinnamon

1 pinch of nutmeg, grated

1/2 tsp vanilla extract

3 eggs

1/2 cup coconut oil or melted butter

1/4 cup milk of your choosing

3 mashed bananas

1/2 cup coarsely chopped walnuts

10-12 drops liquid stevia

1 cup mixed berries

Some chocolate shavings

Righty-oh.  Time to pre-heat.  Fix the oven at 170 degrees Celsius and off you go!

In a bowl mix almond flour, baking powder, bi-carb soda, salt, cinnamon & nutmeg.

Grab a large bowl and whisk eggs, coconut oil/butter, milk, stevia & vanilla together.

Then, all-in-together-this-fine-weather for dry & wet ingredients.

When nicely combined, gently fold in the mashed banana and your chopped walnuts.

Quality control the batter for sweetness and add one or two more drop of stevia if your sweet tooth is not yet satisfied.

Have some patty pans ready to go in a muffin tray and spoon in batter until each is roughly 3/4 full.

Then adorn each however you like.

Pop them in the oven for about 20-25 minutes.  I would check them at 20 as being more petite they require less cooking time.

When good and golden, take out your tray and allow muffins to cool on a wire rack.  They will likely continue to firm up as they're cooling.

If going the way of the loaf, cook for 30-40 minutes.  

As I like my banana bread a little under done and gooey in the middle so I opt for less cooking time.

Whatever form it takes, this recipe is pure bliss!

Enjoy with a cuppa or a good ol' glass of milk.

Choc Frost

Hey there, it's been a while . . . 

I have no excuses other than it's Christmas time!  I am now on a bit of a hiatus from work at the moment.  Therefore, I can focus my mind on a post that's perfecto for those with a sweet tooth & who like making things from scratch.  I found this recipe and adapted it slightly based on ingredients I had to hand already.  It's super simple and if you want something toute de suite (!) it is a quick goody to whip up.

So, voilà:

  

Ingredients:

60g cacao butter

1/4 tsp vanilla extract/essence

1 tbsp raw coconut oil

2 tbsp raw macadamia nut butter

2 tbsp coconut nectar

1/3 cup raw cacao powder

1 cup frozen mango, chopped

1/3 cup blueberries (frozen works well for extra crunch)

1/3 cup raspberries (as above)

A small handful of hazelnuts

To start, melt your cacao butter with the vanilla and coconut oil in a bowl sitting in a bowl of boiled water.

Once melted as one, remove the bowl and whisk in macadamia butter, coconut nectar and cacao powder.

Next, line a baking dish or sturdy container with baking paper and spread your hazelnuts, mango & berries evenly across the dish.

Drizzle your molten chocolate over the top until there is but a film remaining in the mixing bowl for you to scoop up with your fingers - nom nom.  This will help ease the waiting period of the whole minute required for the chocolate to set in the freezer.

After about a minute in the freezer your banging choc-fruit mess should be ready to go.

You can prize it from its dish, peel back baking paper, slice off a chunk and tuck in.
This number goes particularly well with ice cream and pretty much any fruits can be substituted for the ones I've used and likewise for the nuts.  Enjoy ;)

Celebratory Fare

This weekend it was my Dad's birthday and to celebrate he invited a few pals round for a warming feast.  He was keen to prepare a boeuf bourgignon according to the recipe of a chef he resembles in looks somewhat (or so I and at least one other person think!), Anthony Bourdain who owns NYC restaurant Les Halles.  His cookbook presents many a wide range of French classics, hence the boeuf bourgignon and he's got chutzpah to spare when it comes to describing his dishes and writing on the restaurant trade.  A nourishing read not only in the food realm.
Anyhoo, I was designated dessert designer.  My friend Sal let me in on her family's recipe for Chocolate Fondant.  They are experts in the food department and run a catering company themselves, based in Shepparton, Victoria.  Plus, Sal is a great cook and fellow foodie so I trust her recommendations.
Suffice to say the fondant was a hit - gobbled up and when presented even elicited some Ooo's and Ahh's.
To accompany this chocolately treat I fancied trying my hand at some homemade ice cream.  I love chocolate and berries together so as a last minute thought I added a couple handfuls of frozen blueberries along with my vanilla bean.
So this post will be a trifecta.  Not so much in terms of entrée, main and dessert, but main, dessert and extra dessert - yum!

First off, let's tackle le boeuf:  because it will need to stew for at least 2 hours.  I would even recommend preparing it a day in advance, storing in the fridge and then popping it on the stove when ready to devour.  This will enhance the flavours; allow the juices to really seep into the meat, while preserving the shape and form of the carrots and beef.

Your ingredients:
900g beef shoulder but into 4cm / 1.5inch pieces
salt and pepper
1/4 cup extra virg. olive oil
4 onions
2 tbsp / 28g plain all-purpose flour
1 cup / 225ml red Burgandy
6 carrots
1 garlic clove
1 bouquet garni
Some chopped flat-leaf parsley

Tools:
Heavy bottomed dutch oven, wooden spoon and a ladle

Begin by seasoning your meat with S&P (salt & pepper ;-)

Heat oil in dutch oven over high heat until it is sizzling.  Add the meat in batches.  The pieces will need room to move so they can be seared on all sides.  I'd recommend long-sleaves or an oven mitt when you're turning the meat.  Let the meat brown/caramelise on all sides, remove and repeat this process for your next batch.

Chop your carrots into 1inch / 2.5cm pieces

Once your meat is all done and resting on the sidelines lower the heat to medium high and add your chopped onions.  Let them golden (approx. 10 minutes).  Sprinkle over flour and cook for a further 4-5 minutes, stirring occasionally.  Then add your red (wine) and bring the mixture to boil.

Once it is boiling add your meat back to the pot along with the carrots, garlic, and bouquet garni.  Add just enough water to cover the meat by a third - it is meant to be a stew so still retains liquid even post- reduction and simmering down stages.  If you have any demi-glace in your pantry do add two big spoonfuls of this to enhance the depth and richness of this dish - oh baby!

Let it all come back to the boil and then move to a lower heat and simmer gently for about 2 hours or until the meat is tender.  Keep in mind that checking on this dish about every 20 minutes - giving it the odd stir - is to your benefit so that your ingredients get a good move around the pot and avoid anything sticking to the bottom or scorching.  While you're at it, you can skim off any foam or "scum" that forms on the top.

Et voilà!  With your boeuf done and ready to serve you can ladle onto your plate, garnish with chopped parsley.  Lovely additions are butter lettuce with a . . . 

 . . . simple vinaigrette (1 tbsp dijon mustard, 1 crushed garlic clove, 50ml Champagne vinegar, 200ml olive oil, 1 tbsp chopped parsley shaken round together in a firmly sealed jar or whisked in a bowl). . . 

. . . and potatoes done in a way that you love.  I adore a gratin.

Ahhh, the perks of cooking a slow-cook meal: perk no.1- it's delish and perk no.2 - this allows time to prepare your dessert.

OK.  So Dad did take on the task of the main.  But let's get on with dessert, anyhow...

Firstly, homemade ice cream = always impressive and for your own personal pride, sans ice cream machine  = even more so (I think)!

Ice cream is like frozen custard . . . pretty much.  But then you can add whatever you like to give it your own personal touch.  I followed this custard recipe.  It is rich but the coolness of temperature makes is refreshing at the same time.  For this I adapted a recipe from Bill Granger:

half to 2/3 cup sugar (according to taste)

1.5 cups milk

1.5 cups cream

6 egg yolks

1 vanilla bean, split

2-3 handfuls of blueberries

Before you get going, have a shallow baking dish chilling in your freezer.

In a saucepan heat sugar milk and cream over medium heat, stirring mixture occasionally until it is hot (not bubbling or boiling) and the sugar dissolved.  While it heats up bit the egg yolks in a bowl until light and thick.  You can use either your raw horse power or an egg beater.  (Hmm, I would go with egg beater next time.) Gradually add hot milk mixture, beating all the while.
Return all this to a clean saucepan and stir over a medium-low heat and stir with a spatula or wooden spoon until the liquid thickens to a custard.  This process can take patience.  Have faith, your custard will thicken so hang in there and keep stirring*.
*Grandma's tip: stir in a figure 8 to help it along.

Once thickened, scrape the tiny pods from your split vanilla beans plus the bean itself.  Then transfer this to a bowl in an ice bath.

When the mixture has cooled slightly you can toss in your blueberries and stir round.

Eventually your ice and cold water will become tepid at which point they can no longer be cooling agents.  That's when it's time to move your mixture onto bigger and cooler things such as your frosty baking dish.  Return dish with custard to freezer and leave for 45 minutes.

Your concoction will take at least 3 or 4 hours to become ice cream.  For optimum texture it is a good idea to visit it once every half hour to 45 minutes to give it either a thorough whisk or vigorous stir round with a spatula.  I used an electric egg beater as memories of my sub-par hand whisking came to mind . . . 

So repeat this process, returning to the freezer after each visit until your 3 hours are up.  At this point, you can leave your ice cream to sit in the freezer until ready to serve.  For example, like so:

Now for le fondant.  Preheat the oven to 140degrees celsius.

You will then need:

200g butter

200g dark chocolate (70% or more, preferably)

2 heaped tbsps good quality cocoa powder

4 egg yolks

4 whole eggs

2/3 to 1 cup sugar

1 rounded tbsp of plain all-purpose flour

Prepare your ramekins first off by greasing the inside of them with butter and then dusting over with cocoa powder.  You should be able to get about 4-6 depending on the size of your ramekins.  I used several larger and a couple smaller ones and got 6.

Next have some water boiling in a saucepan with a stainless steal bowl resting on top.  Melt your butter in the bowl.  Once melted, add the chocolate broken in chunks and when this is melted stir in your tbsp of cocoa powder.

Turn off your stove and leave to rest over the warm water.  

While the chocolate rests, combine your egg yolks and eggs using an electric beater.  Proceed to add your sugar gradually while the beater's still going.  Once all is mixed in, take your choc mixture and fold it gently into the egg mix.

Fill each ramekin with the gooey batter, being sure to leave at least a cm or half inch still visible at the top.  (These babies will rise!)

Pop in the oven for 12-15 minutes and when they're nice and round on top they are ready to be gobbled.

Pictured here is the baby guinea pig of the batch as I was otherwise a fondant-baking virgin and wanted to make sure that I'd followed Sal's recipe correctly.  And guess what . . . ?

. . . They worked a treat!  So pretty, don't you think?

You can take your spoon, plunge it into the middle of the fondant, admire the gooey goodness, take a mouthful and make room for any additional toppings.  The blueberry vanilla ice cream was a perfect accompaniment, but a dollop of cream would also be lush.