Apple Crumble

Apple Crumble is one of those simple, quick and no fuss desserts to make. So simple in fact that you will only look at the recipe once and it will be in your culinary repertoire for life. The best part is that you can make your own additions to the dish or change it. It is simple as stewed fruit and crumble mix.

Apple Crumble

6 Granny Smith apples (peeled, cored and cut into 8ths)

Small amount of water

1 tablespoon sugar

4 tablespoons sifted plain flour

2 tablespoons butter or margarine

Rolled Oats

Ground Cinnamon

Brown Sugar

Place cut apples in a saucepan with a shallow amount of water and 1 tablespoon of sugar, cook on a medium low heat until the apples have become soft and are at the consistency of stewed apples. Taste to check if you need to add more sugar. Place the stewed apples into a baking dish.

To make the crumble mix, place sifted flour and margarine/butter in a bowl and using your fingers rub the margarine/butter into the flour to form crumbs. Add in rolled oats, ground cinnamon and brown sugar and mix well to combine. Cover the stewed apples with the crumble mix and bake in a moderate oven until the crumble mixture has turned golden brown.

Serve hot with custard.

*My Notes*

Don't be afraid to use you hands when making the crumble mixture, it will help everything to be mixed well together especially the brown sugar. I don't have measures for the oats, cinnamon or brown sugar because I normally just eyeball the amount when making it, you will know when there is enough for your liking.

FaB fish and burger grill

 

 I always walk past FaB on my way to work and it always seems to be buzzing with customers. Last night it was no different when I went there for dinner. As the name suggests its menu offers fish and burgers. The burger menu is impressive and each burger is named accordingly. The fish part of the menu is smaller, along with the sides, kids and dessert selection, but there was no short comings with the drink menu. The main focus of FaB is their burgers. I had the Mary burger (Herbed Lamb, Lettuce, Tomato, Grilled Haloumi, Capsicum Relish, Aioli) all of the flavours worked well together and the lamb was tender and juicy and along with a shared side of chips and aioli it made for a very filling casual meal, making it difficult even to get through a quarter of my Bread and Butter Pudding with caramel sauce and ice-cream for dessert. I just wish now that I took a photo of it, but I am sure that I will be back there soon enough and will remember to take my camera with me to do so. So I am sorry that there are no photos at this time.

FaB offers customers casual dining with a choice of indoor or outdoor undercover seating. Take-away is also available.

FaB is located at The Barracks, Petrie Terrace.

Butternut Pumpkin and Sweet Potato Couscous

This is such a simple and tasty accompaniment to go with either lamb, chicken or fish, or even eaten by itself as a salad. This is my own variation on recipes I have come across, after all that is what cooking is about, using a recipe as a blue print and changing it to make it work for you.

Butternut Pumpkin and Sweet Potato Couscous

Butternut Pumpkin
Sweet Potato
Coriander seeds ground
Cumin ground
Extra Virgin Olive Oil
Couscous
Vegetable Stock
Raisins
Fresh Coriander
Butter/margarine

Peel and cube pumpkin and sweet potato, season with ground cumin and ground coriander. Coat with a small amount of olive oil and toss. Place on an oven tray and roast for an hour in a 180 degree oven.

Bring stock to the boil then stir in the couscous, cover and allow to stand for 2-3 minutes. Add butter/margarine and heat again on a very low heat for 3 minutes while stirring with a fork to separate the grains.

Gently stir through the vegetables, raisins and chopped coriander.

*My Notes*
The quantity for this recipe very much depends on how much you need to make, that is why I haven't included amounts. When cooking your couscous follow the instructions on the packet, but it is generally the same amount of liquid to couscous, so 1 cup of couscous use 1 cup of liquid. I find that using two forks and using a tossing motion works best to separate the grains.