Rhubarb and Apple Crumble
- Cooking apples
- Water/Apple Juice whichever you have to hand
This is a recipe that I never measure out, everything is done by eye.
Starting with the dish you will be making the crumble in, fill nearly to the top with rhubarb pieces (you can use either fresh or frozen) to measure the amount you will need, I find that this method is really good for measuring almost exact amount! Put the rhubarb into a saucepan. I tend to use 2 cooking apples if I am using a dish that gives around 4 servings, core and peel the apples and add to the saucepan with the rhubarb. Add around 150ml of water or apple juice and set the pan over low heat, check and stir occasionally adding more liquid if necessary, you want to end up with a mixture that is pourable. When nearly cooked add sugar to your taste.
In a separate bowl mix together equal amounts of oats, flour, sugar and butter, rubbing the mix together with your fingers to form a mixture that looks like fine breadcrumbs. If the mix does not form then add more dry ingredients if the mix becomes too dough-like or butter if the mix is to dry.
Once the rhubarb and apple have cooked down pour the mix into your dish before adding the crumble mix on top evenly. You are aiming for the crumble mix to be around the same depth as the fruit mix.
Place into a preheated oven (around 180 degrees) for 25 mins (check occasionally) and serve when the crumble crust is golden with warm vanilla custard or vanilla ice cream.
This is one of those dishes that I have had made for me but never attempted to cook for myself. Maybe now I have written this post about Carrot & Broccoli Peanut Noodles I might actually get around to cooking this for myself!
- A head of broccoli cut into florets
- A carrot cut into small cubes
- A small onion, chopped finely
- Olive oil (just a drizzle)
- Noodles. You can use whichever noodles are your favourite.
- Peanut butter (2-3 tablespoons)
- Chilli powder (for heat)
- Soy sauce
- Fresh lime, juiced
- Garlic clove, minced
- Ginger, 1 teaspoon, minced
- Maple Syrup
- Place the carrots and broccoli florets onto a baking tray and drizzle with olive oil before placing in a pre-heated oven to roast for around 20 mins
- Add peanut butter, soy sauce (aim for an equal amount of both) and stir, once you have a smooth consistency add the lime juice, minced garlic and ginger and the chilli powder, stir until all is combined, taste the sauce and adjust the sweetness using the maple syrup added a little at a time. You can also adjust the heat by adding more chilli powder or leaving it out completely.
- Cook the noodles and once the veg has roasted combine with the noodles before adding the sauce.
I have had this dish with other veg added such as sweetcorn, beansprouts and cabbage shredded finely which have all been really tasty!
I wrote recently, that I was trying to be more mindful of the things that I eat and try to make better food choices which have led to me buying a lot more fruit than I used to. Now, fruit on its own, while really nutritious can sometimes get a bit boring, so I have been looking at ways to enjoy fruit in other forms. Last month I shared with you some recipes and ideas for fruity ice lollies which are perfect for enjoying on these hot summer days. Today, I am continuing with the fruity theme and sharing a recipe for a breakfast smoothie that I treat myself to once or twice a week.
- Vegetable knife or vegetable peeler
- Serrated edge knife
- Coffee grinder
- 1/3 fresh pineapple
- 2 kiwis
- 1 apple
- 1 banana
- 1 orange
- Fruit Juice
- Lemon juice (fresh if possible)
- 4 tablespoons of oats
- Using the coffee grinder, grind the oats to a fine powder then set aside
- Prepare the fruit by cutting and peeling. The serrated edge knife is really handy for preparing the pineapple.
- Add all fruit to the blender along with the juice of one lemon
- Start to blend. As the fruit breaks down add the fruit juice bit by bit until the consistency of the smoothie is pourable.
- Add the powdered oats and continue to blend for around 2 mins.
- Pour into glasses and enjoy!
- Banana, strawberry and kiwi
- Strawberry, kiwi, melon and mint
- Pineapple, coconut and banana
- Mango, apple and banana
- Blueberry, raspberry, kiwi and banana
Do you have a favourite smoothie recipe? Let me know in the comments!
Ice lollies are one of my all-time favorite summer treats and making your own is a brilliant way to use up fruit and juices that may otherwise go to waste. It is an activity that can be fun for kids to take part in and a fab way to get more fruit into your day to day diet too.
- Ice lolly molds. You can buy these from many supermarkets now, Asda and Tesco both stock them instore, Amazon has many different ones available too. I bought mine from my local Lidl store.
- Blender or liquidizer.
- Fork, spoon.
- Measuring jug.
- Soft fruits such as peaches, nectarines, berries, melon, mango, kiwi, banana…
- Alternatively, you could use frozen smoothie mix.
- Fruit juice such as orange or apple, or lemonade.
- Work out the capacity of the molds by filling with water and then emptying into a measuring jug. Mine hold around 250mls of liquid.
- Clean and prepare the fruit, or if using frozen smoothie mix, remove from the freezer for around 20 mins to soften before using.
- You can choose to either use the fruits in small chunks or blend with a little bit of juice or lemonade.
- If using chunks of fruit, add to the molds and fill with your choice of liquid before placing the sticks into the mold.
- If using liquidized fruits, carefully spoon the mixture into the molds and place the sticks in.
- Place in the freezer for a few hours to solidify.
- When removing, it may be easier to run the molds under a hot tap to ease the lollies out.
- Sit back and enjoy your cooling creations.
In the picture, above, I used raspberries and lemonade for the clear lollies, and frozen smoothie mix and orange juice for the orange lolly.
Ideas to try…
- Mint, strawberry, and lemonade.
- Kiwi and pineapple chunks.
- Grape and melon with apple juice.
- Mashed banana and milk.
- Tropical fruit smoothie and apple juice.
What sort of lollies would you make? let me know in the comments!!!
Summer is upon us and with that comes a ready supply of fresh fruit, vegetables, and salad. Today’s recipe for a vegan pea, tomato, and courgette quiche is perfect for a light lunch accompanied by your favorite salad and followed by a fresh fruit salad.
- Ready rolled pastry
- 150g Peas frozen or fresh
- 225g Violife Spreadable Cheese
- 100g Plain Tofu
- 125ml unsweetened soya milk
- 1 tbsp Dijon mustard
- Salt and black pepper
- 2 tsp olive oil
- 1 large courgette thinly sliced
- 1 onion cut into thin rings
- 6 salad tomatoes cut into small pieces
- Herbs and garlic to season
- Follow the directions for the ready rolled pastry, lining a flan tray and blind baking in the oven according to the instructions given on the packet.
- Blanch the peas in boiling water for a few minutes to soften and then drain and put to one side.
- Soften the onion rings in a pan with a little water to soften.
- Add the courgette to the pan, let that soften for a few minutes.
- In a separate bowl mix vegan cream cheese, herbs, garlic, tofu, soya milk, mustard, salt, and pepper until combined before adding the peas and folding them into the mixture gently.
- Once the quiche base has been blind baked remove from the oven and place the courgette, onion, and tomato evenly across the base.
- Carefully add the tofu mixture over the vegetables and flatten evenly with a spatula.
- Bake for around 35 minutes before checking that the center is firm, if needed return to the oven and check every few minutes.
Once cooked you can either eat it warm or wait until it is cooled and serve with salad.