Best Ever Apple Crumble

When I think I automatically think of apples, cinnamon, crumble cake, vanilla ice cream. Sometimes, I just want an apple for natural sweetness and crisis, my favorite was the Spartans, but apple crumble recipe cooking should be "good old Granny Smith." Now, some will says with me that any other apple pie is as big or crumble, but my preference is GS. has a crisis of society and powerful enough to counteract the acidity sprinkle generously with brown sugar. example, when you take a bite, there is a good balance of smooth with apple crumble recipe tart enough.

Added to that is more resistant GS apples for cooking, so I tried several rare and GS to finish. Try cooking this recipe with butter and margarine personally prefer to use a good quality.

OK, time for my recipe, you should try to nuts here, believe me you will not go back to cooking this dish without it.

This recipe is a crumb is first class. The final product provides a golden crunchy delicious topping, hidden beneath perfectly baked apples combined with its own juice, brown sugar, lemon syrup and cinnamon. Earn, made a lasting impression and draws you more.

Apple Crisp

3/4 of each sugar

two cups oatmeal largest

one cup flour

¾ cup margarine

6-8 Granny Smith  apple crumble recipe (medium to large)

one ¼ c. Cinnamon

Fresh lemon juice

Peel the apples, cut and place in a apple crumble recipe pie apple crumble recipe plate, sprinkle evenly with apple crumble recipe cinnamon and a small portion of brown sugar and a generous squirt of fresh lemon juice.

Mix all dry ingredients.

Margarine work by hand or with a fork until mixture is crumbly.

Place evenly over top of apples and bake in preheated oven at 350 degrees for 45 apple crumble recipe minutes. Insert a knife mark of 35 minutes, and if the apples are not hard, remove from oven.

Cool five minutes before serving as is or with a scoop of vanilla ice cream.

Dig in and enjoy.

Tip: Additional ingredients can be frozen for up to three months in a freezer bag or container.

This recipe freezes well. If this is your intention, then the batch freezing plans must be baked for 30 minutes. When it is to serve, let thaw at room temperature and bake for 15-20 minutes left.
                             
I am the music, singing apple crumble recipe and dancing. My life is an expression that I want to. I decide or acquaintance, I will not be my faith or lack of it, positive or negative attitude, I decided to except or reject. It is my "today" to live, so I will give it my best and live apple crumbles recipe the best I can today.

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apple crumble recipe

What is lower apple crumble recipe than the freshly baked apple pie? Not many, I assure you. This apple crumble desert recipe is an easy alternative to apple crumble recipe popular apple pie two crust. What makes apple crumble recipe this easy apple pie recipe is that you only use one crust (which not even do), and cover the filling and only takes a few minute to assemble.

one Prepare the apple crumble recipe pie crust made frozen

Filling

6-7 tart apples

Sugar 1/2 cup

one teaspoon apple crumble recipe cinnamon

1/4 teaspoon nutmeg

Apple Crumble Topping

3/4 cup flour

Sugar 1/2 cup

1/2 cup butter, firm texture

Instructions

Preheat oven to 450 degrees.

First, do not peel the apples. Apple Core and slice 1/2-inch thick. Place the apple crumble recipe apple slices in the pie crust.

In a small bowl, mix the sugar, cinnamon and nutmeg. Sprinkle the spice mixture over apples.

Bake 30 to 40 minutes until the edge of the cake is golden brown and apples are tender. Keep in mind when serving - this pie has a lose texture and not be firm like apple pie regularly.

Apple to Recipe: Apple Pie Recipe Fresh

This delicious apple desert recipe is another great way to use fresh apples and fill your kitchen with a wonderful aroma homemade. This recipe for apple cinnamon is also filled with raisins and nuts for a crisis and eat wonderful taste experience in every bite.

one cup all-purpose flour

Sugar 1/2 cup

one teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

Milk 2/3 cup

one egg

Cup raisins 1/2

three cups fresh apples, peeled and sliced

1/2 cup chopped walnuts

Sugar 1/3 cup

one teaspoon cinnamon

Instructions

Preheat oven to 350 degrees.

Grease a baking pan apple crumble recipe 13x9 inches.

With a spoon, gently put the flour into a measuring apple crumble recipe cup and level the top with a knife.

In a large bowl, add flour, 1/2 cup sugar, apple crumble recipe baking powder, salt and nutmeg and mix well. Add milk and egg and mix well.

Spread mixture into prepared pan. Sprinkle raisins, apples and nuts evenly over the top of the dough.

In a small bowl, mix sugar 1/3 cup and cinnamon. Sprinkle the top of the cake. Bake for 30-40 minutes until edges are golden brown and apples are tender.

Another name to consider for this Scottish scheme - "The Chin-Be-Gone diet" ... Did you find it? How about: "Oh, hey! Ago my feet" ... Just if you've lived the scene where you look down and not see yer feet, then a miraculous day, they are there - and in plain cite! oh, this is a day of joy, right? ha ha!

One apple crumble recipe more thing (Sures iron, this time!): I've heard a lot lately psyllium. I heard it's very good for weight loss, so it is enough for me to run out and buy two boxes of everything I could find mention "psyllium" on the label ... Anyway, I found all bran cereal with psyllium at Walmart, and now my favorite breakfast is dotted apple crumble recipe around Bran Special K psyllium, crowned by many blueberries. Yum! It's so fresh and delicious ... Indeed!
                         
And then I started spraying occasionally in All Bran cereal (with psyllium, of coarse!) Apple Crumble In turn, after being in the apple crumble recipe microwave, so "Bran Buds" (oooh, that looks great Tasty, is not it? Bran Buds?) do apple crumble recipe not get soaked. Provides Apple Crumble, I like it crisp.

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Gigantes plaki aka Greek giant baked beans

Gigantes plaki (yigandes plaki, γίγαντες πλακί) is a popular Greek taverna dish, consisting of oven-baked fasolia gigante ("giant") beans with tomato sauce. Gigantes are occasionally also called elephant beans (elephantes) - which is the name reserved for extra large giant beans :) The gigantes are native to Greece, and the ones from Kastoria are especially prized, as well as the ones from Florina and Drama regions - all three have the PGI-designation or are recognised by the EU as products of Protected Geographical Indication.

If you're in Estonia, look out for Garrido gigantes (either canned or dried, offered by Kaupmees) or Palirria (large cans, offered by HellenicTrade - these are the ones I've been using). Elsewhere, look for the jumbo beans/elephant beans/gigantes at Greek and Middle Eastern markets.  Amazon.com sells Kastoria giant beans online, and there's also a canned variety available. You can use dried or canned cannellini or lima beans instead, but you'll need to adjust cooking times accordingly.

Serve as part of a mezedes spread, or spoon onto a slice of leavened white bread. I sometimes crumble some decent feta cheese on top at the end of the baking time :P

Giant baked beans, Greek style
A recipe from BBC Good Food (September 2009), slightly modified
Serves 8
 

400 g dried giant or butter beans or 3x400 g canned beans
3 Tbsp extra virgin olive oil (Greek, of course)
1 large onion, finely chopped
2 garlic cloves, minced
2 Tbsp concentrated tomato paste/pureé
2x400 g cans crushed tomatoes
1 Tbsp honey
1 Tbsp dried oregano
couple of pinches of ground cinnamon
sea salt and freshly ground black pepper

To garnish:
2 Tbsp finely chopped flat-leaf/Italian parsley

If using dried beans: soak the beans overnight in plenty of water. Drain, rinse, drain again. Place in a large pan covered with fresh water. Bring to the boil, reduce the heat, then simmer gently for 50-60 minutes, until the beans are tender but not too soft. Drain.

If using canned beans: tip the beans onto a large colander, rinse with cold water. Drain and put aside.

Heat the oven to 180C/350F.

Make the sauce: heat the olive oil in a large frying pan over moderately low heat. Add the onion and fry for about 7-8 minutes. Add the garlic and fry for another 2-3 minutes, until the onion is translucent.

Add the tomato puree, sauté for a minute. Add the rest of the ingredients (except the beans) and cook for 2-3 minutes. Season generously with honey, oregano, salt and pepper, then tip in the drained cooked beans.

Transfer the mixture into a large ovenproof dish - I love using my lasagne pan - and bake for approximately one hour. Don't cover and don't stir! The dish is ready when the tomato sauce has thickened and the beans are soft and flavoursome.

Remove from the oven, cool a little. Scatter the parsley on top and drizzle with some extra olive oil.



Similar recipes:
Gigantes sto Fourno @ Kalofagas
Greek style baked beans @ Souvlaki for the Soul
Gigantes in savory tomato sauce @ Mediterranean Cooking in Alaska
Twice-cooked gigante beans with garlic and feta @ Kalyn's Kitchen
Gigantes plaki (Greek baked beans) @ Closet Cooking
Gigantes plaki: Greek baked beans @ Choosy Beggars
Gigandes plaki by Simon Rimmer
Fasolia Gigantes Plaki: Big Greek Beans baked in a Bodacious Red Sauce @ Sortachef: One Hot Cat in a Woodfired Kitchen
Gigantes plaki @ Jono & Jules do Food & Wine
Gigantes plaki @ Life is Like a Dumpling
Greek baked beans (Gigantes plaki) @ the taste space – steam, bake, boil, shake!
Greek baked beans @ Eats Well with Others

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Unexpected delight of Micmacs

Did you see the fantastical French film on Film4 last night? 

Micmacs (Micmacs à tire-larigot) from 2009 was directed by Jean-Pierre Jeunet, the same person who directed Amelie and A Very Long Engagement. This one one didn't have Audrey Tautou but does have the same quirky humour and inventiveness especially in the design and construction of the scavengers cave-like home. I loved the mechanical people that the artist Tiny Pete (Michel Crémadès) fashioned out of scavenged stuff and which were actually created by sculptor Gibert Peyre. The plot is suitably silly with Bazil (Dany Boon) and his new found friends striving to bring down two competing arms dealers, one of whom manufactured the landmine that killed his father and the other whose bullet nearly killed Bazil himself. The cast are all great especially Dominique Pinon as Buster the human cannonball, Julie Ferrier as Elastic Girl the contortionist and Omar Sy, who I recently saw in Untouchable, as Remington the former ethnographer.

I highly recommend Micmacs and, at the time of writing, the DVD is only £4 with free shipping from Amazon!

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It's Pasta Time: Tagliatelle with creamy spinach and pan-fried salmon

One of my favourite pasta dishes recently is this clean-looking pasta (usually tagliatelle, but I've also used linguine) with seared salmon, fresh spinach and cream, with a light lemon kick. For an extra quick version I've used smoked salmon, but using fresh salmon is much wallet-friendlier and has more kid-appeal as well. Also, it's a great way to use that thinner tail-end of the fish that I usually put aside when baking salmon in the oven.

Note that there's no Parmesan cheese in the dish!!!

Tagliatelle with creamy spinach and pan-fried salmon
(Makaronid praetud lõhe ja spinatiga)
Serves 4

 400 g tagliatelle pasta (linguine or spaghetti would work as well)
water and salt, for cooking pasta

400 g salmon or trout fillet
butter, for frying
100 g fresh baby spinach leaves, rinsed
about a cup of double cream
a handful of fresh parsley
1 lemon, zested
sea salt and freshly ground black pepper

Bring a large pot of water into a rolling boil, season with salt and cook the pasta al dente according to the packet instructions.

Meanwhile heat the butter on a large frying pan over moderate heat. Place the fish onto the pan, skin-side up, and fry for 3-4 minutes. Flip over and cook for another 2-3 minutes. (The fish will be still undercooked, but you'll cook it further in a minute).

Remove the fish fillet from the frying pan: 

Using two forks, break the fish into bite-size chunks: 

Heat some more butter on the frying pan, add the rinsed spinach leaves and cook till wilted.

Add the cream, season with black pepper, parsley and lemon zest. Return the fish to the pan and simmer for a minute or two.

Drain the pasta, toss with the sauce and serve immediately. 

Similar recipes:

Pan-seared salmon with pasta and spinach cream sauce @ The Paupered Chef

Creamy spinach and salmon sauce @ Know Thy Food

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BabyBjorn Booster Chair

Recently I was asked to review a booster chair from BabyBjorn. The chair is suitable for children aged 3 plus and is perfect when your child has grown out of the high chair and wants to sit on a proper chair. So James was in his element when he realised that the chair was for him. 

The booster chair´s smooth surfaces make it easy to clean and can be cleaned just  by wiping it with a cloth. It is made from recyclable plastic and does not contain any PVC or BPA. 

The chair is ideal for restaurant visits and great for visits to friends and family. The booster chair is also good if you are travelling as it is reasonably compact and weighs 1.2 kg, so it is light to carry. To make it easier it even has a handle. 

When using the chair you must ensure that you fasten it onto the chair properly and make sure that the straps are tightened; they should not hang loose under the chair. Always check that the product is firmly and securely fastened on the chair before the child sits on it. The straps should be retracted and the clasp fastened when the product is not in use. It is really easy to ensure this too so it is vital that you do it properly to ensure the safety of your child.

The chair fits most chairs. But make sure you only use only it on chairs with four legs and backrest. It is not for use on bar stools, folding chairs or chairs with a round seat. The booster chair raises the child by 3 in./8 cm. This means that they can sit comfortably to your table. James loves it as it means he is at the same height as his older brothers.

You can purchase the booster chair from amazon or Kiddicare.com. It has an RRP of £59.99.

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Earl Grey tea cookies

Imagine a kitchen - well, actually a whole house - where the wonderful aroma of Bergamot orange is floating in the air. (If you're unfamiliar with bergamot, then my blog friend David Lebovitz comes to the rescue). Does that smell sound appealing? If yes, then read on :)

A friend of mine who works at KAFO (the Estonian distributor of Lavazza coffee, Just t teas, Jura coffee machines, Monbana Trésor chocolates, David Rio chais and such like) gave me a selection of Just t Black Label No X teas for degustation recently. All nine of them:



I had fun brewing and sipping them. Personal favourites - No 1 (Lemon balm herbal infusion), No 5 (Black tea Earl Grey Luxury), No 7 (Green tea jasmine blossom) and No 9 (Black tea Bombay Chai, with ginger, cloves, black pepper, cinnamon).

However, Nami-Nami is a food blog, not a drink blog, so I should provide you with a recipe instead of going on about my favourite teas, right? Coincidentally, my Uppsala-based friend Annika gave me two Swedish food magazines last Friday, and there was a recipe for Earl Grey-drömmar in one of them. These were egg-free cookies where one had to make an Earl Grey infused sugar to start with. Unfortunately, the cookies were a huge disappointment - they were too sweet and way too crumbly, so we sent the big box of cookies to someone we know appreciates soft and sugary cookies :)

Yet the smell of Bergamot in the air was so amazing that I had to give those cookies another try. This time I simply took my regular thumbprint cookie recipe and incorporated the lovely Earl Grey infused sugar into this recipe.

Much, much, much better. I ate them plain, well, with a large cup of freshly brewed Earl Grey tea, but a  tiny schmear of lemon curd will make them even more enjoyable.

Earl Grey tea cookies
(Teeküpsised)
Makes about 30

 

60 g (about 100 ml) icing sugar/confectioner's sugar
2 Tbsp finest Earl Grey tea leaves
200 g unsalted butter, softened
240 g all-purpose/plain flour (400 ml)
55 g potato starch/potato flour
a pinch of salt

To start with, make the aromatic Earl Grey sugar. Blitz the caster sugar and tea leaves until you've got a fine powder:



Cream the butter with the Earl Grey sugar. Mix flour, salt and potato starch, sift into the butter mixture. Combine with a wooden spoon.
Using your hands, take small chunks of cookie dough and roll into small balls.
Place on a cookie sheet and flatten slightly. (If you prefer making thumbprint cookies, then press a thumb print onto each cookie and fill with a small dollop of lemon curd).
Bake in a preheated 180 C oven for about 15 minutes, until the cookies are light golden.
Cool for a few minutes, then transfer onto a metal rack to cool completely.
Enjoy.

More recipes using Earl Grey tea leaves:
Earl Grey cupcakes with lemon Earl Grey buttercream by Hannah @ Honey & Jam
Earl Grey ice cream by Ali @ Gimme Some Oven
Earl Grey chocolate cake by Tracy @ Shutterbean
Earl Grey shortbread by Diana @ Appetite for China
Earl Grey banana bread by Lauren @ Healthy. Delicious.
Earl Grey poached pears by Karen @ Citrus & Candy
Earl Grey chiffon cake @ Happy Home Baking

NB! If you've got a favourite recipe using Earl Grey, feel free to leave the link to the comments!

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