Crumble Season

It promises to now be a balmy early September but I’m ready for autumn cooking.

This apple and almond crumble is probably the most delicious I’ve made, although there will also be plum and then pear and ginger to follow.

You will need:

One large round tevsija or similar oven dish

To serve 4 people or keep in the fridge for follow-on meals and a breakfast treat with yoghurt.

4 large cooking apples – peeled and chopped

2 dessert apples – peeled and chopped

2 tsps cinnamon and 1 tsp vanilla extract

Light brown granulated sugar – about a small cup

Put all these ingredients in a pan and simmer until the apples are soft and a little mushy.

For the topping:

1 cup of almond flour

Then half a cup of  plain flour – any kind – ordinary, GF, wholemeal

1  cup of porridge oats

1 tblsp ground almonds

2 tblsps brown sugar

Vegan margarine or dairy butter – about 250g

Rub all this together until you get a rough crumbled texture.

Then add a good handful of flaked almonds and stir.

Pop the apples in the oven dish followed by the crumble topping.

Bake on a medium heat for 45 minutes.

VVG

Branches of an Almond Tree by VV Gogh

 

 

 

A veggie rice pita

Filo is easy to work with and not that hard to make! But if you want to buy some, go for Greek of Turkish if you can. Failing that, there are standard varieties available. You may have noticed there’s more than one type. Experiment with them all and you will find what suits you best and for which type of filling. Also whether you roll or stack.

For this pita, because the filling is heavy, I have gone with a packet of eight large sheets, using two sheets per roll of filling, bending each roll in a circular fashion around the tevsija.

You will need:

A large oven dish, ideally round and enamel

Packet of 8 large filo sheets

For the filling:

Cooked brown rice

Half an onion, 1 courgette, half a squash, half a red pepper, half a carrot, 1 celery stick – all chopped. You could add feta if you like.

Olive oil, 1 tsp of good no-salt veggie stock, ground black pepper, fennel seeds, thyme

Put the filling ingredients on a pan on the stove top with  a lid on, low heat, until the veg have softened.

Let the filling cool a little then spoon along two sheets on top of each other then roll over, repeat until all sheets are used.

Put olive oil in the oven dish and lay the rolls on top.

Place parchment paper on top and bake slowly for 45 mins to 1 hour. Serve with Mexican bean salad!

 

 

 

Soup with reds

Making my batch of soup and loaf of bread for the beginning of the working week. The habit of taking with me sometimes slips, then I make the mistake of going without or just taking a piece of fruit. So back to it.

Ingredients:

Amounts to your liking, but in moderation. I like this soup with finely chopped vegetables and to not puree it at the end so that it is gritty. But you can make it however you want.

Finely chopped and diced:

Half an onion – red or white

One chunky clove of garlic.

Three good-sized carrots, peeled.

One large red apple, keep the skin on

Half a large sweet potato, peeled!

Plenty of red lentils.

Vegetable stock with water

Ginger, black pepper, ground cumin, paprika

Tblsp olive oil

Put all the ingredients together in a large pan on the hob,lid on top. Bring to the boil then low simmer until lentils are soft and mushy.

Serve with homemade wholemeal bread or cool down and put in tubs in the fridge. Then it’s as simple as remembering to take a tub with you every day to work and you feel chuffed you made the effort!

Image  – imgfave.com