烤蘋果奶酥 Apple Crumble

INGREDIENTS
225g/8oz apples, peeled, cored and cut into slices
(Granny Smiths, Coxes, Pink Lady etc)
150g/50z Hazelnuts roughly chopped
40g/1 1/2 oz caster sugar
finely grated rind and juice of 1 orange
1/2 teaspoon of cinnamon
2oz/50g wholemeal flour
2oz/50g dark muscavado sugar
25g /1oz blanched almonds finely chopped
1tsp oatmeal/Porridge oats
2oz/50g butter, cut into cubes
cream/ or good quality vanilla ice cream to serve.

METHOD

  1. Turn oven on to 180C/350F/Gas 4
  2. Place caster sugar into a dry hot frying pan until it caramalises
  3. Throw in your chopped apples along with your orange rind and juice cook gently until apples are tender but still holding their shape (approx 5 mins)
  4. Remove from heat and poor into a tart tin, ready to receive the crumble layer on top
    Crumble
  5. Sift the plain flour into a bowl
  6. Add in the wholemeal flour ad the baking powder
  7. Stir in the muscavado sugar almonds, oatmeal and crushed hazelnuts.
  8. Rub in the butter until the mix resembles breadcrumbs
  9. Sprinkle the crumble mixture over the layer of apples in the tart tin and bake in the oven until the crumble is crisp and golden brown.

More about this recipe: Afternoon D’lite
Photography: David McClelland

意大利蘆筍燴飯 Asparagus Risotto

INGREDIENTS
1 onion, finely chopped
4 celery stalks, finely chopped
600g risotto rice
250ml white wine
2 bunches of asparagus, sliced
700ml stock
100g butter
60g grated parmesan
chopped mint, to serve
lemon zest, to serve

METHOD

  1. In a large pan, fry the onion and celery stalks in some olive oil and butter until soft.
  2. Get your stock ready and set aside
  3. Add the risotto rice, turn up the heat and stir for a minute or so until the rice turns translucent.
  4. Add the white wine and stir until evaporated.
  5. Add the asparagus and begin to add the stock 1 ladleful at a time, each time wait until the liquid is evaporated before adding another ladle, keep repeating until the rice and asparagus are cooked. Season generously.
  6. Turn off the heat and beat in the butter and Parmesan, and sprinkle with chopped mint and lemon zest to finish.

Thanks Afternoon D’lite for sharing 🙂
Photography: David McClelland