I made my delicious strawberry and almond crumble this week, following Nigella's recipe I adapted it to include raspberries, Pimms and more quantities of vanilla essence.
My next challenge is a chocolate brownie recipe I found in You magazine, which featured recipes extracted from the new GU cookbook. Everything looks amazingly mouth watering and full of chocolatey goodness, I might have to purchase the book!
Here's Nigella's recipe:
Ingredients for the filling:
500g/1lb 2oz strawberries, hulled
50g/2oz caster sugar
25g/1oz ground almonds
4 tsp vanilla extract
Ingredients for the topping:
110g/4oz plain flour
1tsp baking powder
75g/ 3 1/2oz flaked almonds
75g/3oz demerara sugar
double cream, to serve (I didn't bother)
Method:
1 - Preheat the oven to 200C/400F/Gas 6, put the hulled strawberries into your pie dish and sprinkle over the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients.
2 - For the crumble topping; put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between the thumb and fingers or mixer/food processor. When you've finished, it should resemble rough, pale oatmeal.
3 - Stir in the flaked almonds and demerara sugar with a fork.
4 - Tip the topping over the strawberry filling, covering the strawberries in an even layer and pressing the topping in a little at the edges of the dish.
5 - Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink red juices will be seeping and bubbling out at the edges.
6- Leave to stand for 10 minutes before serving and be sure to put a jug of chilled double cream on the table alongside.
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