July 31, 2015
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Rhubarb & Apple Crumble with a dash of Maple Whipped Cream on the side?

My kids have been begging me to post (hence make) this sweet fruity, summery dessert, since we launched the blog way back at the dawn of history c.June 2015.  So on the cusp of 2000 views, I’ve decided to relent and share this easy to make family favorite for all our readers to try – I promise  you will not be disappointed, unless you are on a diet!

Ingredients for 4

Ingredients, ingredients, ingredients

Ingredients, ingredients, ingredients

Crumble top:   8 oz  / 230 g plain flour, 4 oz / 115 g butter, 3 oz / 85 g sugar and a pinch of salt.

Fruity base:  8 oz / 230 g of Rhubarb and 8 oz / 230 g Apples (I used Granny Smith but Cortland – in the US – and Bramley cooking apples in the UK work too) and 3 tablespoons of sugar.

Maple Cream:  8 fl oz / 230 ml of heavy cream (double cream in the UK) and around 1 tbsp of Maple Syrup

Method

This could not be simpler!

The perfect crumble texture & fruit with their sugar coat

The perfect crumble texture & fruit with its sugar coat

  • Chop up your rhubarb and apple into 1 inch pieces, pour into the base of a oven fruit dish, or cake baking tin, to form an even layer then dust with the sugar (3 tbsp NOT the 3 oz!)
  • Chuck the flour, butter, remaining sugar and salt into your food process and whiz until the mix resembles breadcrumbs
  • Pour the crumbs over the fruit, shake to cover the fruit and form an even layer
  • Then pop your dish into the oven at 400 f / 200 c and bake for 30 minutes
  • Meanwhile, whip your cream, till it stiffens, then pour in the Maple Syrup and whip again

Serve the Crumble warm from the oven, with a scoop of the Maple Cream on the side, drizzling a little more of the Syrup over the cream.  It’s one awesome dessert, I kid you not! Buttery flaky crumbs, complimenting sweetened, soft rhubarb and apple perfect with a dollop of syrupy cream…..

More please!!

July 25, 2015
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It’s not Fish N’ Chips but Cod N’ Tomatoes!

Juicy Cod Loins

Juicy Cod Loins

A couple of days ago, I spotted some beautiful Alaskan Cod Loins on the fish counter in Stew Leonard’s in  Yonkers.

I am a sucker for a nice piece of fish and I live in hope of persuading my youngest kid of its virtues…..but more of that another day!

There are few ways to do justice to such nice pieces of fish, so I decided  to use one of my favorite fast recipes for cooking cod in the summer. This involves minimal toil and travail, enabling me to maximize my time in the evening sun, whilst producing something that looks and tastes $1 million!

The Cod and Tomato extravaganza I produced utilizes wonderful, colorful, healthy crunchy, summer ingredients with the fresh Mediterranean taste I think is fantastic.

Ingredients (for 4)

  • 4 x 7 oz / 200 g Cod loins
  • 20 Ripe multicolored mini heirloom tomatoes (our US readers can find them in Trader Joes)

    Some of the beautiful ingredients you'll need

    Some of the beautiful ingredients you’ll need

  • 12 Large Sicilian green olives (pitted)
  • 3 Garlic cloves (chopped quarterly)
  • 6 oz / 170 g trimmed green beans
  • A handful of torn basil leaves
  • The juice of 2 lemons
  • 3 fl oz / 80 ml Extra Virgin Olive oil
  • Salt n’ pepper to season

 Method

How to wrap the fish and veg for the oven

How to wrap the fish and veg for the oven

  • Simply throw the tomatoes, olives, beans and garlic into a large bowl and pour in the olive oil,  lemon juice and seasoning then mix the ingredients whilst squishing the tomatoes with a fork, so their juices leak into the liquid
  • Cover and leave for 30 minutes after which mix in the torn basil leaves
  • Meanwhile dust each cod loin with salt n’ pepper and heat your oven to 400 f /  200 c
  • Cut 4 large squares of Foil and  4 slightly smaller squares of parchment paper, placing the parchment on top of each foil square
  • Equally distribute the tomato, olive and bean dressing on each of the parchment (foil) sheets, placing a cod loin on the top of each pile of veg then pouring the remaining juice over the cod
  • Wrap the  parchment and foil around the fish veg mix and pop in the oven for just 15 minutes
The Finished Product ready to eat!

The Finished Product ready to eat!

Unwrap the parcel and savor the perfectly cooked fish imbued with the subtle flavors of the tomatoes, beans and olives, lemon garlic and oil.

Simply wonderful when served on buttery fluffy mashed potato into which the juices of all the ingredients can soak!

July 24, 2015
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Strawberry Shortcake- a sweet treat!

The weather in London is finally back to typical summer as it has been raining all day & due to continue all night. It is still summer and nothing better than a treat that is easy to make and naughty but nice to eat! I was feeling creative and came up with a modern take on a classic: spelt shortbread with crushed cardamon, lemon & a pinch of sumac. Traditional shortbread either bought or home made work just as well and more classic. I do have my quirky moments -cardamon & sumac  in shortbread are you kidding? Trust me it does work, as long as you like cardamon & sumac!

Ingredients

Stawberries, cream and crushed pistachios just add the biscuits!

  • Fresh strawberries sliced
  • roasted pistachios crushed
  • double (heavy) cream whisked to peaks
  • 3 all butter shortbread biscuits (home made or bought)

Preparation:

Start with a shortbread biscuit, spread with whisked cream, add a few crushed nuts and add some sliced strawberries. Repeat until you have a stack of 3 biscuits. Done in less than 10 minutes!