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

焗蜜餞大黃 Baked Rhubarb Compote

材料 INGREDIENTS
鮮嫩大黃 400克 400g young rhubarb
藍莓 150克 150g Blueberries
蜜糖3大湯匙 3 heaping tbsp honey
橙1個(橙皮屑和橙汁) 1 orange ( zest and juice)
肉桂棒1支 1 cinnamon stick
半茶匙混合香料 1/2 teaspoon of mixed spice
完整八角2隻 2 whole star anise

做法  METHOD

1. 烤箱以160C預熱。
Set the oven at 160C/gas mark 3.

2. 除去大黃不合用的部份,然後將之切短
Trim the rhubarb and cut it into short lengths.

3. 將大黃放在烤盤上,然後淋上蜜糖。
Put the pieces into a baking dish, then pour over the honey.

4. 刨好橙皮屑後,將橙對半切開,然後把橙汁擠在大黃上。
Grate in orange zest, then cut the orange in half, squeeze it over the rhubarb.

5. 放入肉桂棒、八角和半茶匙混合香料。
Add the cinnamon stick and the star anise, and 1/2 teaspoon of mixed spice.

6. 把藍莓加進去與所有材料攪拌。
Pile in the Blueberries and mix through.

7. 蓋上一塊鋁箔紙或鍋蓋然後烤30分鐘,要讓大黃變軟,但仍能保持其形狀。
Cover with a piece of foil or a lid, bake for 30 minutes until the rhubarb is soft but has kept its shape.

More about this recipe: Afternoon d’lite
Photography by David McClelland

* Special thanks to Polly Sham who translated this recipe into Chinese.