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Tag Archives: almonds

Roast Peaches and Strawberries with Macadamia and Almond Crumble

IMG_7129A great summer pudding that you can whip up at a moment’s notice particularly if you make  the crumble mix in advance and keep it in the freezer. The crumble recipe is also fantastic as a biscuit/cookie, even if the crumble pieces are very rustic!

This dessert is essentially my Deconstructed Crumble recipe:

https://thequirkandthecool.com/2013/08/05/deconstructed-caramelised-quince-crumble/

Ingredients

3 large yellow peaches
A handful of strawberries
3 tbls caster sugar
1 tbls butter
Juice of 1/2 lemon

Crumble
100 gms plain flour
75 gms  butter at room temperature
Pinch of salt
50 gms dark brown sugar
25 gms golden syrup
50 gms rolled oats
20 gms chopped macadamias and almonds

Method

Preheat oven to 160 degrees C. Cut peaches in half and remove the stones. Place in a baking dish with the whole strawberries, sugar, butter and lemon juice. Bake for 20 – 30 minutes until peaches are soft and the strawberries are mushy. Remove from oven to cool.

For the crumble, increase the oven temperature to 175 degrees C and line a baking tray with baking paper.
Place the flour, butter, salt and sugar into a bowl, and rub the butter into the other ingredients until the mixture forms coarse breadcrumbs.
Place mixture into the bowl of a food processor, add golden syrup, oats and chopped nuts, and pulse gently to combine.
Turn out the crumble mixture onto the lined baking tray, spread the mixture evenly and bake the crumble for 15-20 minutes, stirring once during the cooking time, until the crumble is toasted.
Remove from oven, and when cool, break up any large pieces. It’s important to have a combination of small and large crumble pieces. You can use the crumble as is or freeze it and it keeps for ages!

Place the baked fruit on a plate with as much or as little crumble as you like! Serve with cream, creme fraiche, sour cream or ice cream and the syrupy pan juices. Yummy!

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Buttermilk Muffins

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I was an invalid last week, and co-incidentally Quirky Niece 3 was also ailing. So I wanted to cook a healthy, light muffin as a restorative for both of us. I used a recent post from the always inventive Le Pirate as inspiration.

http://lepiratelife.com/2013/07/02/apple-date-and-hazelnut-buttermilk-muffins/

The buttermilk gave a lovely tangy taste, and the unrefined coconut sugar imparted a caramel flavour as well as being little more guilt free! You could substitute oil for butter, too.

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Ingredients
1 Granny Smith apple or similar tart apple (pears or cooked quinces would also be great!)
130 gms self raising flour
1/2 tsp baking powder
1/2 tsp bi-carb soda
40 gms almond meal
50 gms dark brown sugar (I used coconut sugar in this recipe)
40 gms melted butter
1 egg, beaten
3/4 -1 cup buttermilk
1/2 tsp vanilla paste
1/4 cup chopped almonds
Cinnamon sugar for sprinkling

Method
Preheat oven to 160 degrees C fan forced or 170 degrees C non fan forced. Line a 6 cup muffin pan with muffin papers or grease muffin pan.
Mix flour, baking powder, bi-carb soda, almond meal and dark brown sugar in a large bowl.
Combine melted butter, egg, buttermilk and vanilla paste in another bowl.
Stir the liquid mixture into the dry ingredients, being careful not to over mix.
Fold in the chopped apple and chopped almonds.
Fill the 6 muffin pan cups. Bake for about 15-20 minutes or until a skewer inserted into a muffin comes out clean.
Remove from oven and sprinkle with cinnamon sugar while still warm.

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Quirky’s Frangipane Tart

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This cake/tart is my adaptation of a French frangipane fruit tart. The version pictured is made with plums. I’ve scattered berries over the top for decoration.

Ingredients
Quantity of fresh summer fruit: cherries, peaches, apricots and plums work well.
150gms butter
150gms sugar
3 eggs
I teaspoon vanilla extract or vanilla paste
1 teaspoon almond essence
100gms – 125 gms ground almonds
1 tablespoon plain flour
1 teaspoon baking powder
Pinch of salt
Optional – demerara sugar for topping.

Method
Preheat oven to 170 deg C.

Combine butter and sugar in a food processor, with vanilla extract or paste and almond essence.
Add eggs one at a time. Mix well.
Fold in ground almonds, plain flour, baking powder and salt.

Put mixture into a greased flan dish, or springform tin lined with baking paper. It’s important to line the tin as the mixture can sometimes leak.
Scatter cut fruit over top of mixture.
Add a little demerara sugar over fruit if desired.

Bake in 170 deg C oven for 45 minutes  – 1 hour, or until a skewer comes out clean when inserted in the cake.

Serve warm or cold with cream or custard!

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