Honey Apple and Anzac Crumble Porridge

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Easter’s been and what comes next is Anzac day, you cant go wrong with your classic Anzac biscuit! However this time I decided lets change it up and make a simple breakfast snack either for before the dawn service or for when you get home. A short forage ended with finding a beautiful tart apple tree, the apples have a few dark circles but a quick wash and peel before dicing solved that problem.  Tart apples cooked with honey and cinnamon and added to creamy porridge with crunchy Anzac crumb and a pour of cream ended up being a bowl full of happiness.

Honey Apple and Anzac Crunch Porridge

Ingredients:
Honey apple
4x tart apples, peeled and 1cm dice
1 heaped dsp. honey
1 tsp. cinnamon
1 cup. water
Anzac Crumb
1 cup. scotch oats
1/4 cup. self raising flour
1/2 tsp. cinnamon
2 tbsp. golden syrup
50 gm. butter, melted
Porridge
1 cup. scotch oats
1 1/2 cup. milk
1 1/2 cup water
1/2 tsp. salt

Cream to serve

Method:

  1. Pre-heat oven to 180 degrees fan bake.
  2. Peel apples and dice into 1cm pieces, a easy way to remove apple from the core is to make 4 cuts around the core see pictures below.
  3. Add water, honey and cinnamon. Bring to the boil then simmer for 12 minutes until tender, set aside.
  4. In a lined oven proof dish combine all ingredients for the crumb and rub together.
  5. Bake for 18 minutes until golden brown, stir half way through the cooking.
  6. In large heavy based pot over a medium to high heat combine oats, water, milk and salt. bring to the boil stirring constantly and cook out for 5 minutes until thickened.
  7. Add porridge to bowl and top with apple and crumble, serve with cream. You can use milk if you prefer.

Serves: 3-4

Summer Time Apricots

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Apricots are very cheap at the moment here in New Zealand, especially the ones suitable for jams and preserving. I got some Central Otago apricots last week which cost $1.89 a kilo and what a bargain.  I spent a small amount of time looking through them to avoid picking the really unusable ones. Here is a super simple crunchy tart apricot crumble sponge pudding with hokey pokey ice-cream is a summer stunner pudding! I strongly suggest serving with hokey pokey ice-cream but vanilla would be just as good and a sneaky pour of cream.

This crumble sponge pudding would also be suitable for berries, stewed pear, apples or even a lemon curd filling. Change it up or keep it as an apricot one.

Apricot Crumble Sponge Pudding

Ingredients:
8-9 ripe apricots, halved and stone removed
1/4 tsp cinnamon
1 tbsp butter
Sponge:
1 cup self-raising flour
1 tsp vanilla essence
1/4 cup canola oil
1x egg
3/4 cup milk
Crumble:
1 1/2 cup oats
1/4 tsp cinnamon
100g butter, soften
1/4 cup brown sugar

Method:

  1. Pre-heat oven 180 degrees.
  2. Grease the edges of the pie dish  with the first amount of butter and lay down halved apricots so the bottom of the dish is completely covered and sprinkle with cinnamon.
  3. In medium bowl combine self-raising flour, sugar and whisk in egg, milk, oil and vanilla until smooth and no lumps. Pour over the apricots.
  4. Combine brown sugar, cinnamon and oats in another bowl and rub in softened butter. Crumble this over the sponge filling evenly
  5. Bake for 55 minutes, check sponge with knife and it should come out clean , if not continue to cook. for a further 5-10 minutes.
  6. Serve hot with hokey pokey ice-cream.

Serves: 6

Long Time Coming

Its been a longtime since I have posted on here. Its been a busy start to the year and now its already May! I don’t know where the first four  months of the year have gone but I can defiantly say that the years are going faster and faster!

Its getting colder in New Zealand now as winter is approaching we get a great variety of produce available as the seasons change. Ive had great fun in the kitchen photographing and testing some new recipes for the blog. Coconut and Mango Passion Cheesecakes, Feijoa and Apple Crumble, Rhubarb, Vanilla Bean and Granny Smith Preserve plus some great savory dishes . Butternut Squash Cheese Bake, Sole with Capers and Shallots in Brown Butter the list goes on. Now I better get typing so you all can enjoy these tasty items to !

Feijoa and Apple Crumble

Feijoa is such a unique flavour which i really love and something i get very excited about once they come into season. Here is a super simple and fast recipe for feijoa and apple crumble with fresh custard.

Ingredients
5 feijoas, peeled and sliced
2 apples, cut into 3 cm chunk (skin on)
1/4 cup white sugar
3/4 cup water
Crumble Topping
1 1/2 cup oats
1/2 cup coconut
1/4 cup brown sugar
130gm butter, melted
1/2 tsp cinnamon
Custard
20gm custard powder
30gm white sugar
300ml milk
1 tsp vanilla

Method:

  1. Pre-heat oven to 180 degrees.
  2. Combine sliced  feijoa, apple, sugar and water in a medium size pot bring to boil and simmer for 5 minutes until feijoa’s are soft and apple is tender.
  3. Pour into oven proof dish.
  4. Make the crumble topping by combining all ingredients and stiring well, top the stewed fruit evenly with crumble mix.
  5. Bake for 20minutes until golden and bubbling.
  6. While the crumble is baking make the custard.
  7. Combine custard powder, sugar and a small amount of milk in a bowl to form a smooth paste, whisk in remaining milk and transfer to a pot.
  8. bring to the boil and stir until thick.
  9. Remove crumble from oven and serve with hot custard and ice cream if you dare.

Serves 4