To support the healthy living element of our Eco Community Centre, we thought it would be great to share some tried and tested recipes for when we fancy something new for a dinner party or to help with those moments when we lack culinary inspiration. I know my children are getting bored with the same old meals, although they have been great at trying some our language students’ contributions at dinner time. A poor Russian student managed an amused smile when I was asked “Mummy, what is THAT?” followed by a very long and very embarrassing “urrrrggggh” after placing my attempt at his mother’s Borscht recipe on the table. The Japanese Beef in Miso went down well though, so that one I will share with you.
It would be great to collect contributions from anyone with great ideas, new fancy recipes and tried and tested family gems which range from winners with the kids, seasonal food, pickles, jams, sugar free, allergy considerate, fattening melt-in-the-mouth indulgences, meaty, veggie, vegan, time savers to time takers. All are welcome.
If you do have a recipe to share, can you please write it in your own words and let us know the source to avoid any copyright issues and send them to firstname.lastname@example.org.
To start the Great Grub Blog, I would like to share my children’s favourite Apple and Blackberry Crumble recipe. The crumble is inspired by an Annabel Carmel recipe with a few additions for extra crunch.
Apple and Blackberry Crumble
I have included alternatives for any food allergies/intolerances.
750g/ 1lb 11oz eating apples, peeled, cored and chopped
350g/ 12 oz blackberries (or whatever you can pick). Blueberries and cherries can also be used
2 tablespoons ground almonds
1 tablespoon demerara sugar (honey or stevia)
150g/5 oz plain flour (wheat free can be used)
100g/4 oz butter (raw coconut butter)
65g/ 2.5 oz demerara sugar (25g/1 oz stevia)
25g/ 1 oz porridge oats
10g/ .5 oz crushed cornflakes or a crushed weetabix
Steam the apples and blackberries in a little water for about 10 minutes until the apples are soft. Drain off access liquid and leave to cool. To make the crumble, cut the butter into little cubes, put into a bowl with the flour and rub together with fingers. Add the sugar, porridge and cornflakes. Put the crumble mixture over the apples and blackberries in an oven proof dish and bake for 35 minutes at 180°C/350°F/Gas 4. Can be eaten with cream, custard or/and ice cream.
Blackberry Picking Tips
Dean Court is currently covered in ripening blackberry bushes, especially Fogwell Recreation Ground. Go for the very dark and soft berries as in the picture. Those that are hard to pull off will need a few more days to ripen as they can be a bit bitter.