Saturday, September 03, 2011

Crumble recipes

Margaret Fulton:

1/3 cup brown sugar
1/2 cup flour
90g butter

Rub butter into dry ingredients. Place on top of fruit. Bake 200 degrees C for 20 minute, reduce to 180 degrees for 30 minutes.

Jane Grigson:

1 cup flour
1/2 cup castor sugar
1 cup ground almonds
3/4 cup (175g) butter

Bake at 200 degrees C for 35 or until top is nicely browned

Pasta with saffron, spinach and roast capsicum

Saffron Butter:
6 tbs butter
1 tbs basil or marjoram, finely chopped
1 tbs parsley, finely chopped
1/8 tsp saffron threads, soaked in 1 tsp hot water
pinch sweet paprika
1 lemon or 1/2 orange, grated rind only
1/4 tsp salt

Mix together

2 red capsicums
1 bunch spinach
1/4 cup pine nuts
1 red onion, finely diced
1 cup stock or water
3 cloves of garlic, finely chopped
1/2 tsp salt

Roast capsicums in the usual manner. Put the pasta on. Toast pine nuts in saucepan until they are golden. Wash and shred spinach.

Fry onion in olive oil, when soft add the garlic soften for a moment, then add the stock, capsicums and salt. After a minute add the spinach, lower the heat and add the saffron butter. Mix in pasta when cooked.

Serve with pine nuts and Parmesan.

Wheat and Rye bread from "The Village Baker"


2 1/2 tsp dry yeast
1 1/2 cups water
1 cup rye flour
1/2 cup organic white flour

Proof the yeast in 1/2 cup of water, add to the rest of the water in a largish bowl. Add combined flours by the handful, stirring 50 times after each handful. All to sit for 15-24 hours covered with a tea towel


1 cup warm water
sponge from previous step
3 3/4 cups organic white flour
2 3/4 tsp salt

Mix the water into the sponge, add the 2 3/4 cups of flour handful by handful, stirring 50 times after each. Add salt and mix in remaining flour by kneading on a bench for 2-3 minutes. Dough should still feel sticky

Allow to rise for 2 hours, covered. When it has doubled, shape into a round loaf. Place on a parchment lined baking sheet and allow to rise for about 1 1/2 hours. The loaf is ready when an indentation by a finger does not bounce back.

Slash with a sharp knife and bake at 215 degrees C for 35 to 45 minutes