In my previous post on Monday I mentioned I was planning to make a fruit crumble. A couple of people asked for photos so Hubby and I (confirming his fears of my impending insanity) proceeded to take some pics of the dish as it was being put together. So here ya go:
You can use any fruit for a fruit crumble. Apple is common and rhubarb very popular. I enjoy mixing fruits so this one is raspberry and blueberry (sometimes I'll put tinned peaches with these two). Raspberries from the garden, frozen from last year, and two lots of blueberries - the smaller ones frozen from the garden from last year, and a few from the supermarket, which are much bigger and I cut in half to let the juice out. All this I sprinkle with a bit of sugar.
Here it is with the crumble topping spread over the top. Recipe is very simple. 6ozs flour with 4ozs butter or marge rubbed into it (I use a mix of both). Into the rubbed in mix stir 4ozs of sugar (demerera or golden castor is nice) and 2 ozs porridge oats. You can also mix in some powdered cinnamon or ginger if you like but my husband likes his crumble unadulterated, so I tend not to.
Pop it in the oven, about 175C for 20 - 25 mins. After which it should look like this:
And like this after us gannets have been at it:
And some days you wake up and just know you have to make soup. So I did.
The basis of this one is chicken stock raided from the freezer. I added that to a load of sweated carrots, onions, sweet potato, garlic, and celery. Then I added some cold new potatoes lurking in the fridge, some of my husband's frozen squash purée, some red lentils, various herbs such as sage, oregano, marjoram, chives and garlic chives, and a hunk of left-over smoked bacon joint. When I make soup like this from bits and bobs I don't always know what I'm going to end up with. LOL. This time I seem to have produced a really nice smokey flavoured ham and vegetable soup which we'll have for tea tonight.
And on my wanderings around the garden collecting my herbs these grabbed my attention:
Aliums are part of the onion family I believe. Whatever, I think they're stunning flowers.
Osteospermums. They close up at night but during the day with the sun shining on them they look like this. Not for nothing is May my favourite month of year.