Thursday, February 16, 2006

Day 16 - Quick Crumble

Tonight was chicken corn and rice - I added a clove of crushed garlic to mix it up a bit but no one noticed. Chef added so much chilli oil to his that he couldn't taste anything anyway.

But to herald survival of the week of trial daycare, I made a quick crumble. This comes from the column in the Sun Herald's magazine which makes three different dishes with one major ingredient. I've altered it of course.

1 825g tin of sliced peaches or halved apricots
2 tsp cornflour

Crumble topping from my standard crumble recipe
(Here for those readers too lazy to click:
The crumble
1 cup plain flour
1/2 cup brown sugar
3 tblsp rolled oats
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
Combine all the dry then rub in the butter until it clumps. )

Preheat oven to 200C
Drain peaches or apricots, reserving the juice and placing the fruit in shallow baking dish
Mix cornflour well (I use a mini-whisk) with 1/2 cup of the juice (although last night I used more like 3/4 cup and it was good - it could even be 1 cup to the same amount of cornflour)
Pour over fruit
scatter over crumble topping
Bake 15-20 minutes until juices are bubbling and topping is browned.

Very comforting indeed.


Blogger Bec of the Ladies Lounge said...

If no one noticed the garlic maybe you should take it out of the glove?


5:49 pm  
Blogger Kim said...

Haha. Duly noted...and changed.

9:28 pm  

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