Quick Apple Crumble

It’s been a while since I have shared a recipe with you.  With winter now upon us, and the days now seeming shorter because there is less sunlight, there’s a sense that we have fewer hours in the day.  So I am going to arm you with a ‘quick and easy’ wintery dessert that my Mum shared with me over the weekend whilst she came to visit.

I love it when my Mum comes to visit. The house seems so much more enriched after she has been.  The purpose of her visit was for my son – he had ‘Grandparents Day’ at school.  He was so excited to have three of his five Grandparents in attendance.  He was proud to show them what he has learnt at school so far and honoured to introduce them to his little schoolmates.

Over the few days that Mum was here we frequented some restaurants and cafes, many of my local haunts so to speak.  I took her to my favourite coffee and breakfast place, a couple of my best lunch and dinner venues.  We ate out a lot. We never tired of that.

Even with all of that dining out, there was still time to do some cooking at home and learn about this ‘quick and easy’ apple crumble.  It’s certainly a winter warmer dessert and the kids LOVED it. Mum said she got the recipe from her Beauty Therapist.  The things you talk about at the nails table...

QUICK & EASY APPLE CRUMBLE

What you need:

1 x 800 gram can of pie apple

1 x packet of vanilla cake mix

1 x cup of shredded coconut

150 grams of butter

What you do:

In a medium size greased baking dish spread the pie apple across the bottom of the dish.  Spread the cake mix over the top of the apples. Then spread the coconut over the top of the cake mix.  Finish with dollops of butter over the top of the coconut.

Bake in moderate oven until set and the topping is golden brown.

Serve warm with cream, ice cream or custard.

Enjoy and keep warm friends!

Moroccan Pumpkin Soup

Winter days always make me want to eat soup.  I can’t get enough of it.  It’s probably one of the best things about winter, eating a bowl of yummy hot soup.  Another is a glass of red wine by the fire.  Put all three together and you are sure to be in some sort of winter heaven.

The challenges with wanting to eat soup every day of winter is variety and finding soups that are healthy.  Yes that’s right, some soups aren’t healthy!  The ones that are full of cream or contain particular ingredients can be quite disagreeable to those with certain dietary requirements.

Recently I created a delicious soup that is gluten free, dairy free, low fat, vegetarian and very quick and easy to make.  Just in time before it officially becomes spring.

What you need;

1 tablespoon of extra virgin olive oil (I used Cobram Estate*)

1 brown onion – diced

2 cloves garlic - crushed

2 kg Kent pumpkin – peeled and chopped into even sized pieces (about 3cm)

1 medium sweet potato – peeled and chopped into even sized pieces (about 3 cm)

1 medium carrot – chopped into even sized pieces about 3 cm

375 grams tinned chickpeas

3-4 tablespoons of Moroccan Spice (I used Coles* brand)

1.5 litres of vegetable stock (I used Vegeta*)

Salt & pepper to taste

Meredith* goats cheese – crumbled to serve

What you do:

Heat oil in a large pot.  Add onion and garlic and fry until translucent.   Add pumpkin, sweet potato, carrot and Moroccan spice and stir over medium heat coating the vegetables with the spice, onion and garlic.  Do this for about 1 minute.

Pour in stock, turn heat to high and bring to the boil.  Once boiling, reduce heat to low until all vegetables are soft.  Remove from heat and allow to slightly cool before blending until smooth.

When you are happy with the consistency of the soup – it should be smooth and thick – place back on a low heat and add the chickpeas and the salt and pepper.  Keep on low heat for about ten to fifteen minutes.

Serve with some crumbled Meredith goats cheese and some gluten free sour dough bread.

Delightful!  Enjoy friends.

*I receive no financial gain from the brands of the products that I have named in this soup.  They are only my preference – you are welcome to use any brand you desire.

The Sweetest Thing - Part 5

Butterscotch Pudding

Angela is very clever with her baking.  Her cookies and cupcakes always look and taste amazing.  She is never afraid to try new things but in this week’s post she has chosen an old favourite to share.

Angela believes that there is no such thing as a ‘favourite’ sweet for our family so she has given me one of her much loved sweet recipes. It's also her six year old son’s favourite, he always asks her to make it. Ange tells me that she tries not to have any but usually finds a spoon full in her mouth and then is in frenzy for more!  If we need an excuse, this very old school recipe is perfect to get through these cold winter nights.

What you do;

Preheat oven to moderate

What you need;

Pudding -

1 cup self-raising flour

1/3 cup raw sugar

A pinch salt

60 grams melted butter

½ cup milk

Mix all ingredients together and put in a greased pie dish.

(Angela uses a rectangular 29 x 19cm and 5-6 cm deep dish)

Syrup -

2 large tablespoons of golden syrup

1 ½ cups hot water

30 grams melted butter

Mix together and pour on pudding.

Bake for about 40 minutes.

Serve immediately with cream.

Thank you sweet Angela.  Enjoy everyone!

The Sweetest Thing series part 5 of 9

copyright food for you reviews 2012

Food Revolution Day Soup

Jamie Oliver is amazing.  Everything he does for real food, healthy eating and the next generation of Chefs inspires me.

Food Revolution Day is a worldwide phenomenon.  It is today – May 19.  It is a day that Jamie Oliver has created to bring people together who love food to share information, talents and resources; to pass on their resources and highlight the world food issues.  His aim is to inspire change in people’s food habits and to promote the mission for better food, educate everyone and reduce worldwide obesity.

“We need to get back to basics and start thinking about where food comes from”. – www.foodrevolutionday.com

So today this is how I am getting involved in Food Revolution Day.  I have created a delicious hearty winter soup to share with you. 

Food for You Reviews Food Revolution Day Soup

What you need –

1 tablespoon extra-virgin olive oil

1 diced brown onion
800 grams diced carrot, celery, leek, turnip, parsnip, broccoli stem, cauliflower stem, parsley (or precut veggie mix)
½ cup red lentils
½ cup dried soup mix
1.5 litres vegetable stock
420 gram can of 5 bean mix
400 gram can of diced tomatoes
1 tablespoon curry powder (optional)
Salt and pepper to taste – I used Murray River Gourmet salt flakes and cracked pepper.

What you do –

In a large pot heat the olive oil then add diced onion until translucent.  Add diced vegetables and heat through for 2-3 minutes.  Then add stock.  Stir.

Add lentils, soup mix and 5 bean mix and bring to the boil.  Simmer and add can of diced tomatoes, salt and pepper and curry powder if you wish.

Simmer until lentils and beans are cooked through – keep stirring occasionally so the lentils don’t stick to the bottom of your pot.

Serve with a dollop of natural yoghurt and some crusty bread.

Yum Yum - join me with a bowl for dinner tonight.

Thank you Jamie Oliver for all that you do for food.

Happy Food Revolution Day friends!