0 Spiced plum & blackberry crumble

By alvinblog | At 21.48 | Label : Blackberry | 0 Comments

 

 Ingredients

• 140g plain flour
• 140g butter, cut into small dice
• 85g soft brown sugar
• 50g porridge oats
• custard, to serve

For the fruit

• 1kg ripe plums (about 14), halved and stoned
• 1 tbsp soft brown sugar
• 1 tbsp plain flour
• 2 star anise
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• juice ½ lemon
• 300g blackberries

Method

1. First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.
2. Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.

Source: BBC FOOD

0 Mustard pork fillet with apple lentils & herb aioli

By alvinblog | At 21.38 | Label : Apple | 0 Comments

 

Ingredients

• 1kg pork loin fillet
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• small bunch tarragon, chopped
• 350g Puy lentils
• 1l vegetable stock
• zest and juice 1 lemon
• 1 apple, cored and diced
• 200g jar good-quality mayonnaise
• 1 garlic clove, crushed
• green beans, to serve

Method

1. Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 20 mins. Remove from the oven and cover with foil for 5 mins.
2. Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.
3. To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.

Source: BBC FOOD

0 Raspberry & apple crumble squares

By alvinblog | At 21.36 | Label : Apple | 0 Comments

 

Ingredients

• 1 Bramley apple, peeled and diced
• 100g butter, softened
• 175g golden caster sugar
• 1 egg
• 280g self-raising flour
• 125ml milk
• 200g raspberries

For the crumble topping

• 50g butter, diced
• 85g self-raising flour
• 100g golden caster sugar
• zest 1 lemon

Method

1. Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
2. Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
3. Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.

Source: BBC FOOD

0 Blackberry braised red cabbage with venison

By alvinblog | At 06.55 | Label : Blackberry | 0 Comments

 

Ingredients

• 1 tbsp butter
• 1 red onion, thinly sliced
• 1 small red cabbage (about 600g/1lb 5oz), cored and thinly sliced
• 5 tbsp balsamic vinegar
• 3 tbsp soft brown sugar
• 1 tsp mixed spice
• 2 tbsp redcurrant jelly
• 4 venison steaks (about 175g/6oz each)
• 175g blackberries
• 2 tbsp crème de mure or crème de cassis (optional)
• 1 tbsp oil
• mashed potato, to serve

Method

1. Melt the butter in a large saucepan, add the onion and cook slowly for 10 mins until really soft. Add the cabbage, vinegar, sugar, mixed spice and half the jelly along with 100ml water, then season. Bring to the boil, stir, then cover with a lid. Cook for 40 mins over a medium-low heat. Meanwhile, remove the venison from the fridge to come to room temperature.
2. Add the blackberries and crème de mure or crème de cassis, if using, to the cabbage mixture. Continue cooking, uncovered, for 5-10 mins until the liquid has evaporated and the blackberries have broken down slightly.
3. Heat a frying pan until hot. Rub the venison steaks with the oil, then season. Cook in the hot pan for 4-5 mins on each side, depending on thickness, for medium-rare. In the final 1 min of cooking, add the remaining jelly to the pan and spoon it over the steaks as it melts. Remove the steaks from the pan and leave to rest. Serve the cabbage and venison with mashed potato. 

0 Blackberry & apple cake

By alvinblog | At 06.47 | Label : Apple , Blackberry | 0 Comments

 

Ingredients

• 125g butter, softened, plus extra for the tin
• 125g caster sugar
• 3 large eggs, beaten
• 50g ground almonds
• 100g self-raising flour
• 2 Discovery, Russet or Worcester apples, peeled and cored, each cut into 12 segments
• 100g blackberries

For the topping

• 1 large pinch cinnamon
• 2 tbsp demerara sugar
• 25g butter, cut into small flakes
• 25g peeled and toasted hazelnuts, roughly chopped
• icing sugar, for dusting

Method

1. Heat oven to 160C/140C fan/gas 3. Butter a 22cm round loose-bottomed cake tin and line the base with baking parchment. Beat the butter and caster sugar together in a large bowl until it is light and fluffy. Gradually pour in and beat the eggs, a little at a time, until you have used two-thirds, adding flour if it curdles. Fold in the remaining egg, the ground almonds and finally the flour, and combine everything gently.
2. Add two-thirds of the apples to the cake mixture and all the blackberries. Turn the mixture into the prepared tin and smooth it out evenly. Scatter the remaining apples over the surface of the cake. For the topping, sprinkle over the cinnamon, demerara sugar and butter. Bake for 50-55 mins or until a skewer comes out clean. Remove the cake from the oven and scatter on the toasted hazelnuts. When the cake is cool, dust lightly with icing sugar. Serve in slices

Source: BBC FOOD

0 Mini blackberry Bakewells

By alvinblog | At 18.16 | Label : Blackberry | 0 Comments

 

Ingredients

• 375g pack shortcrust pastry
• 1 tbsp plain flour, plus extra for dusting
• 100g butter, at room temperature
• 100g caster sugar
• 1 large egg
• 100g ground almonds
• 150g punnet blackberries
• 25g toasted flaked almonds
• clotted cream, to serve (optional)

Method

1. Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and stamp out 12 circles with an 8-9cm cutter. Use to line the holes of a bun tin. Chill while you make the filling.
2. To make the filling, beat together the butter, caster sugar, egg, ground almonds and flour. Divide the filling between the tarts, pushing in the blackberries as you go. Scatter over the flaked almonds and bake for 15-20 mins until lightly golden.
3. Remove from the tins and serve warm or cool, with a dollop of clotted cream if you’re feeling indulgent.

Source: BBC FOOD

0 Sticky banana & maple cake

By alvinblog | At 18.13 | Label : Banana | 0 Comments

 

Ingredients

• 100g softened butter, plus extra for the tin
• 8 tbsp maple syrup, plus extra to serve
• 3 small ripe bananas and 1 over-ripe banana
• 200g light muscovado sugar
• 4 eggs
• 2 tsp vanilla paste or seeds scraped from 2 vanilla pods
• 200g self-raising flour
• 100g ground almonds
• 1 tsp bicarbonate of soda
• 200g pot Greek yogurt

Method

1. Heat oven to 160C/140C fan/gas 3, butter a 20cm square cake tin and line the base with baking parchment. Pour in half the syrup, swirling to coat the bottom. Halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
2. Beat together the butter, sugar, eggs, vanilla paste and over-ripe banana with an electric whisk. Fold in the flour, ground almonds and bicarb of soda, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake for 45 mins-1 hr until a skewer poked in comes out with only moist crumbs. Poke all over with the skewer, about halfway into the cake, then pour over the remaining maple syrup. Let it soak in for a few mins, then carefully turn out of the tin upside-down, drizzling the banana-studded top with more syrup. Slice and serve warm

Source: BBC FOOD

0 Upside-down banana cake with maple-caramel sauce

By alvinblog | At 18.09 | Label : Banana | 0 Comments

 

Ingredients

• 100g softened butter, plus extra for greasing
• 8 tbsp maple syrup
• 3 small ripe bananas and 1 very overripe banana
• 200g dark brown soft sugar
• 4 large eggs
• 2 tsp vanilla paste or extract
• 200g self-raising flour
• 100g pecans, broken into pieces
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 200g pot full-fat Greek yogurt, plus extra, or vanilla ice cream, to serve

For the sauce

• 100g whole pecans
• 100g salted butter, diced
• 100ml double cream
• 100ml maple syrup

Method

1. Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
2. Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
3. Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
4. When the cake is cooked, poke it all over with the skewer – inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.

Source: BBC FOOD

0 Apple crumble & custard cupcakes

By alvinblog | At 18.05 | Label : Apple | 0 Comments

 

Ingredients

For the custard cream icing

• 100g icing sugar
• 3 tbsp custard powder
• 1 tbsp vanilla extract
• 600ml double cream

For the cupcakes

• 3 small dessert apples, peeled, cored and diced (about 325g/11 ½ oz)
• 3 tbsp custard powder
• 140g slightly salted butter, softened
• 140g golden caster sugar
• 3 eggs, beaten
• 1 tsp vanilla extract
• 140g self-raising flour

For the biscuits & crumble topping

• 75g golden caster sugar
• 100g slightly salted butter, chilled
• 140g self-raising flour, plus extra for dusting
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
• a few squares of white chocolate

Method

1. The icing will need to chill in the fridge overnight, so make it the day before you want to serve the cakes. Sift the icing sugar and custard powder into a large bowl, add the vanilla extract and 4 tbsp of the cream, then whisk until smooth.
2. Tip all but 2 tsp of the remaining cream into a medium saucepan and heat gently until small bubbles start to appear around the edges of the pan – the cream should be hot, but not boiling. Gradually pour this into the bowl with the custard powder mix, whisking all the time. Pour the mixture back into the saucepan and return to the heat. Cook gently for 4-6 mins, stirring all the time, until the mixture has thickened and the custard powder has dissolved. Transfer to a bowl and cover the surface directly with cling film. Leave to cool, then chill overnight.
3. The next day, heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Toss the apples and custard powder together in a bowl and set aside. In a large bowl, beat the butter and sugar together, using an electric whisk, until light and fluffy. Slowly add the eggs and vanilla extract, whisking well after each addition. Fold in the flour, then stir through the custard powder- coated apples. Divide the mixture between the muffin cases and bake for 18-20 mins until lightly golden, and a skewer inserted into the centre comes out clean. Leave to cool on wire racks.
4. Blitz all the ingredients for the crumble together in a food processor until the mixture resembles fine crumbs. Tip half the mixture onto a baking tray lined with baking parchment and bake for 5-10 minutes until lightly golden.
5. Continue to pulse the remaining half of the crumble topping mixture until it comes together to form a dough, adding 1-2 tsp of the reserved double cream to bind, if needed. Form the dough into a ball, wrap in cling film and chill for 30 mins, or until firm.
6. Roll out the dough on a lightly floured surface to the thickness of a £1 coin. Using an apple-shaped and a leaf-shaped cutter, or a sharp knife, cut out 12 apple shapes and leaves. Lift the shapes with a palette knife and transfer to a baking tray lined with parchment. Bake for 8-10 mins until lightly golden. Leave to cool for 5 mins, then transfer to wire racks to cool completely.
7. Melt the chocolate in a small bowl over a pan of simmering water, or pop in the microwave for 5-10 second bursts. Dab each leaf biscuit with a little of the melted chocolate and fix it to an apple biscuit. Leave to set.
8. Whip the chilled custard cream icing to soft peaks, then transfer to a piping bag fitted with a large round nozzle. Pipe some icing onto each cupcake, then smooth the surface using a small metal spatula or the back of a spoon. Sprinkle over some crumble, then insert an apple biscuit into the top.

Source: BBC FOOD

0 Apple crumble loaf

By alvinblog | At 18.02 | Label : Apple | 0 Comments

 

Ingredients

• 140g butter, cut into small pieces, plus extra for the tin
• 250g self-raising flour
• 2 tsp mixed spice
• 140g light muscovado sugar
• 100g raisins
• 3 large eggs, beaten
• 2 apples, peeled, cored and chopped
• 5 tbsp milk

For the topping

• 1 rounded tbsp plain flour
• 25g butter
• 25g light muscovado sugar
• 1 rounded tbsp roughly chopped hazelnuts

Method

1. Heat oven to 160C/140C fan/gas 3. Butter and line the base of a 2-litre loaf tin with baking parchment. Tip the flour and spice into a food processor and add the butter. Whizz to make fine crumbs, then mix in the sugar. Tip into a mixing bowl and stir in the raisins, eggs, apples and milk. Mix well until everything is evenly combined, then spoon into the prepared tin and smooth the top.
2. To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir in the nuts. Sprinkle evenly over the cake mixture and bake for 50-55 mins, until firm to the touch and a fine skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out and cool on a wire rack.

Source: BBCFOOD