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Rhubarb and Strawberry Crumble


Rhubarb and Strawberry Crumble
Strawberry and Rhubarb is such a great combination - you can't beat it, especially with a big helping of creamy custard. My husband claims he doesn't like rhubarb, but he ate this quite happily. I just didn't tell him there was rhubarb in it!
Rhubarb and Strawberry Crumble

TOP TIPS FOR MAKING THE RHUBARB AND STRAWBERRY CRUMBLE

  • If you prefer, you can make this in individual ramekins (the amounts should make 6 individual crumbles).
  • Feel free to add in some fresh raspberries or blackberries too.
  • A handful of oats in the topping makes it extra crunchy.

OTHER CRUMBLE RECIPES YOU MIGHT LIKE

Rhubarb and Strawberry Crumble

RHUBARB & STRAWBERRY CRUMBLE


Yield: 6Pin it

Rhubarb and Strawberry Crumble

prep time: 10 MINScook time: 50 MINStotal time: 60 mins
A summery rhubarb and strawberry crumble with a crunchy almond topping.

ingredients:


  • 550g Rhubarb, trimmed and chopped
  • 85g Caster Sugar
  • 250g Strawberries, hulled and halved
  • For the Crumble:
  • 85g Plain Flour
  • 50g Butter
  • 25g Ground Almonds
  • 50g Caster Sugar

instructions:


  1. Preheat the oven to 180°c (160°fan). 
  2. Place the rhubarb and sugar in a large oven proof dish that you wish to make your crumble in. Cover with foil and roast the rhubarb in the oven for 20 minutes, Once out of the oven scatter over the strawberries.
  3. To make the crumble topping, rub together the flour and butter until breadcrumbs form then stir through the ground almonds and sugar. Scatter over the crumble and bake for 25-30 minutes until the top is golden.


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Rhubarb and Strawberry Crumble

Beth Sachs
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Oven Baked Risotto


A rainy Sunday calls for comfort food - and bearing in mind my house is upside down at the moment, it needed to be easy. This recipe from Good Food fitted the bill. No need for standing by the stove and stirring - this is a bung it in the oven risotto - perfect and so tasty.

OVEN BAKED RISOTTO
By Beth Sachs, 26th July 2009

Ingredients:
  • 250g pack smoked bacon , chopped into small pieces
  • 1 onion , chopped
  • 25g butter
  • 300g risotto rice
  • half a glass of white wine (optional)
  • 150g peas,
  • 700ml hot chicken stock (from a cube is fine)
  • 50g parmesan, grated
Instructions:
  • Step 1: Heat oven to 200C/fan 180C/gas 6.
  • Step 2: Fry the bacon pieces in an ovenproof casserole for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed. 
  • Step 3: Add the hot stock and peas, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 20 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.
Beth Sachs
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Nutty Chicken Curry


Nutty Chicken Curry

I'm knee deep in plasterboard this weekend so no time for cooking I'm afraid (I have to keep thinking all this mess will be worth it in the end!). This was a curry I rustled up last week and it was taken from the latest issue of Good Food Magazine (with a few tweaks). Very nice it was too and a good way to use up an opened jar of peanut butter.

Ingredients:
1 Red Chili, chopped finely
Thumb size piece of Ginger, peeled and chopped
2 Garlic Cloves, chopped
Coriander stalks, chopped - reserving leaves for garnish
1 TBSP Thai Red Curry Paste
5 TBSP Peanut Butter
4 Chicken Breasts, chopped
150ml Chicken Stock
200ml Natural Yogurt

Method:
Step 1: Fry chili, ginger, garlic, coriander stalks and thai red curry paste for a few minutes in large pan
Step 2: Add chicken and fry until browned
Step 3: Add peanut butter, stock and yogurt and simmer for 20 minutes, until chicken cooked through
Step 4: Serve with rice
Beth Sachs
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