April 12, 2006

Apple Crumble

Large apples, five or six (peeled)
Plums, three or so (peeled)
Orange, zest and juice
Lemon, juice
300 g brown sugar
600 g flour
cinammon, pinch

1. Preheat the oven to 180C.
2. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
3. Place the fruit in a large bowl and sprinkle over a little sugar, flour and cinnamon. Stir well being careful not to break up the fruit.
4. Butter an ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
5. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.

Posted by reisel at 03:58 AM

Lemon and Asparagus Risotto

100g butter
2 small onion, finely chopped
400g arborio rice
250ml white wine or white vermouth
1 litre hot vegetable stock
500g asparagus, chopped
salt and freshly ground black pepper
2 lemons, zest and juice

1. Melt the butter in a wide, high-sided pan over a very low heat. Let the onion soften in the butter, stirring from time to time so that it does not colour but instead becomes translucent and silky.

2. Stir in the rice, folding the grains over briefly in the butter with a wooden spoon. Pour in the wine or vermouth and let it bubble down until the liquid has pretty much evaporated.

3. Add a hefty ladleful of hot stock, turn the heat up a bit, then let the liquid almost evaporate before adding the pieces of asparagus and a second ladle of stock. Continue adding the stock as it boils down to almost nothing. Stir the rice often.

4. Season with salt, pepper, the lemon zest and juice and continue cooking until the rice is creamy but has a little bite left in it. Can be served with great effect in baked peppers. Get all three colours of pepper and bake for 20 minutes or so.

Posted by reisel at 03:51 AM

Caramelised Parsnips

4 cups diced cooked parsnips
1/4 cup melted butter (dairy free is fine)
1/2 cup light brown sugar
1 teaspoon mustard

Place parsnips in a greased baking dish. Pour melted butter over parsnips. Combine sugar and mustard; sprinkle over parsnips. Bake at 400C for 20 minutes. Serves 6 to 8 people. However, you can never make enough of this stuff.

Posted by reisel at 03:48 AM