Week 34 - Apple Crumble

My lovely OH had a hankering for some sort of apple pie/crumble dish, perhaps due to the miserable weather. There is something about this desert that warms you up just like a cuddle from Nan. First time attempting a crumble, I guess I never realised how simple it was to construct! Now I know I think, dangerously I will be eating this more often. 

Book: http://www.jamieoliver.com

Recipe: Apple Crumble

Ingredients: 

For The Crumble

35 g rolled oats

35 g wholemeal flour

20 g caster sugar

35 g margarine or butter

For The Filling

400 g cooking apples, peeled, cored and quartered

50 g sugar, to sweeten

1 tablespoon water

Method: 

Preheat the oven to 190°C/375°F/gas 5. Peel and core the apples, quarter and cut in to chunks.

Put the apples into a pan with the sugar and water. Cook over a low heat for 5 minutes and place in a small ovenproof dish.

Place the flour and oats in a bowl and mix well. Cut the margarine or butter into small cubes and add this to the oats and flour. Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through.

Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot

Changes Made: I added some frozen mixed berries as we always seem to forget we had them. Also I did not have green apples so used pink instead, just didn't cook it for as long.

Results: Like a big hug!

Next Time: I would try with green apples as I like them more, but the OH wouldn't let me!

Week 31 - Onion Gratin

Jamie commended this recipe as a great representation of how onion can be a stand alone dish. I love it, and rarely cook a meal without it but other than a whole roast one on Sundays (or camping) I don't think I have cooked a side with just onion. You cook it for so long that the taste is delish but still respected. I also loved the addition of cheese.

Book: Cook with Jamie

Recipe: The Best Onion Gratin

Ingredients: 

Serves 4

4 medium red onions, peeled and quartered
olive oil
sea salt and freshly ground black pepper
8 sprigs of fresh thyme leaves, picked
2 cloves of garlic, peeled and sliced
a small wineglass of white wine
4 tablespoons creme fraiche
500g gruyere cheese, grated
50g parmesan cheese, grated

Method: 

Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'. Place these in an A4-sized dish or earthenware oven dish. Drizzle with a couple of gluts of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic. Mix up well, add your white wine, cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop the dish back in the oven for 15 minutes to start caramelising. Once the onion is looking lightly golden, stir in your creme fraiche and sprinkle over the cheese. Turn the oven down to 180°C and let the gratin tick away for about 15 minutes or until golden and gorgeous. You can eat this straight away, or cool it down and flash it under the grill later.

Changes Made: I only had cheddar and parmesan, and used creme rather than creme fraiche, plus I used a mixture of red and white onions. 

Results: So good, I am a huge fan of onion and this hit all the right spots! I halved the recipe but for two of us it was not enough.

Next Time: More onion.