Apple and Fig Crumble

Apple and Fig Crumble

This recipe makes 4 small individual crumbles.

INGREDIENTS

  • 320g chopped apples
  • 80g dried figs
  • 4 teaspoons brown sugar
  • 60g plain flour
  • 60g rolled oats
  • 60g butter
  • 60g brown sugar
  • white sugar

METHOD

  1. Heat the oven to 180ºC.
  2. Toss apples and dried figs with the brown sugar in a bowl.
  3. Divide among 4 ramekins, pressing fruit down well.
  4. Blitz the flour and the butter in a food processor.
  5. Add the sugar and oats and mix well.
  6. Spoon the crumble mixture over the fruit, pressing down well with the back of the spoon.
  7. Sprinkle some white sugar over the top of each one.
  8. Bake in the oven for 40 minutes.
  9. Leave to cool for 15 minutes before serving.

Pancakes

PANCAKES

Ingredients:

  • 125g plain flour
  • 2 eggs
  • 300ml milk
  • Sunflower oil

Method:

  1. Sift 125g plain flour into a jug.
  2. Whisk together the eggs and about 50ml of the milk
  3. Pour the egg/milk mixture onto the flour and slowly whisk, incorporating the flour a bit at a time.
  4. Slowly whisk in the remaining 250ml of milk
  5. Put in the fridge for about 30 minutes.
  6. Heat a frying pan and brush with a little oil.
  7. Pour two or three tablespoons of batter into the pan.
  8. Tilt the pan to spread out the batter.
  9. Fry the pancake for 45-60 seconds until the bottom is cooked
  10. Flip the pancake and cook the other side.
  11. Serve with lemon and sugar.

Carrot Soup

CARROT SOUP

INGREDIENTS

  • 1 large onion, roughly chopped
  • 4 large carrots, roughly chopped
  • Greek yoghurt
  • fresh coriander
  • vegetable stock
  • salt and pepper
  • olive oil
  • 2 tablespoons red pesto

METHOD

  1. Heat some olive oil in a pressure cooker.
  2. Gently fry the onion until soft.
  3. Add the carrot and season with salt.
  4. Add about 1.2 litres water and the vegetable stock.
  5. Cover the pressure cooker and bring to pressure.
  6. Turn down the heat and cook for 15 minutes.
  7. Blend the soup and then add some Greek yoghurt and the red pesto.
  8. Grind some black pepper over the surface of the soup.
  9. Serve with some chopped coriander.

Cooking Beans in the Pressure Cooker

COOKING BEANS IN THE PRESSURE COOKER

Put 1 cup of beans in a bowl and cover with water.

Soak the beans for 24 hours.

Rinse the beans and put in a pressure cooker and add water.

Close the pressure cooker and bring to pressure.

As soon as the cooker reaches the first level of pressure, set the time for 15 minutes.

At the end of the cooking time, fast release the pressure and rinse the beans in cold water.

Drain and then transfer to plastic containers to keep in the freezer until needed.  

Walnut Brownies

WALNUT BROWNIES

This brownie recipe uses dark chocolate and cocoa powder and is made with butter rather than oil.

Walnut Brownies

These brownies only need to be baked for a short time in the oven but time will depend on your oven.

 

INGREDIENTS

  • 120g dark chocolate
  • 120g butter
  • 20g cocoa powder
  • 2 eggs
  • 150g soft brown sugar
  • 70g plain flour
  • 50g chocolate chips
  • 50g walnuts, roughly broken
  • 1 teaspoon vanilla extract

METHOD

  1. Pre-heat the oven to 160ºC fan.
  2. Brush your brownie tin with melted butter and line with greaseproof paper.
  3. In a saucepan, melt the chocolate, butter and cocoa powder and leave to cool.
  4. Whisk together the eggs, sugar and vanilla extract until light and fluffy in a bowl.
  5. Stir the chocolate mix into the bowl with the eggs and sugar and whisk well.
  6. Fold in the flour, walnut pieces and chocolate chips.
  7. Spoon the brownie into the tin and bake for 25 minutes.
  8. The brownies should have a slight wobble wen cooked so put back in the oven for another couple of minutes if they look undercooked.