I love cooking, I really do, though it has to be admitted that sometimes I get more than a little fed up of constantly re-hashing the same old recipes week in, week out, to feed my terrible two. We are not a family that eats a great deal of puddings, but I do like to occasionally whip up a special dessert for after Sunday lunch if inspiration should hit. Last week I decided to use up the blackberries that had been lurking in the bottom drawer of the freezer for a while and add them to that old family favourite, apple crumble.
I have to confess that I am so adept at making crumble these days that I no longer weigh and measure out the ingredients, but rather use my experienced eye to achieve the mixture I’m after. However, with a view to wanting to add this recipe to my blog, I took my time and painstakingly recorded each and every element of my recipe to share. A delicious apple and blackberry crumble served with lashings of custard, made using Bird’s Traditional Custard powder, which is amazingly gluten-, dairy-, egg- and soya-free when mixed with old faithful rice milk, was the perfect way to finish off our Sunday lunch.
During the week that followed, I took my standard crumble recipe and adapted it to create a delicious, if unusual savoury dish. Here and now I admit that I cooked this for just Mike and me, knowing full well that my chances of getting G and M to eat it were somewhat slim, BUT there is no reason why this couldn’t be served to food-allergy-suffering children as it was, for the most part, M-friendly.
This time I cooked mushrooms, onion, garlic, courgette, sweetcorn and tomatoes together and added a hefty sprinkle of madeira, thyme and creme fraiche* to make the base. I then mixed in some rice before covering the whole with my crumble mix. For this savoury dish, I made the crumble without any sugar and instead included chopped chestnuts and some more thyme to taste. As this meal didn’t need to be M-friendly, I also stirred in cubes of blue cheese, though this could easily be replaced with the wonderful Violife vegan cheese that I have recently discovered for M. I baked the final dish for around 25 minutes and served hot.
I was delighted with the end result, which could easily be adapted to include other veg or meats depending on your own tastes. My recipe was based on whatever was hiding in the corners of the salad bins at the bottom of the fridge and is a meal that I know I could convert for M and G’s tastes too. An easy dinner and one perfect for a cold winter’s night!
* you could easily replace the creme fraiche with coconut cream or any other grain-based cream if you need it to be dairy-free.