Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Thursday, July 28, 2011
It’s been a tough couple of weeks. First I caught some sort of yucky virus which knocked me flat for about a week. Then we’ve had issues with our apartment (won’t bore you with the details) which means we have to pack up, find somewhere else to stay and move out, all on very short notice. Suffice to say, I have a lot on my mind at the moment, so do pardon my posts, or lack thereof, for the next few weeks. Sadly, I even missed this month’s Daring Bakers challenge, which would have marked two years with the group. Ah well.
Our meals during this time have been rather “blunt”. “Blunt” is Mr. Kitchen Hand’s term to describe food that lacks finesse. The bluntness stems from my efforts of using the bare minimum to make up a dish so that I don’t overstock the fridge before we move.
I’ve also been working on emptying the contents of the freezer, which is how this cherry crumble (crisp) came about. I’d saved a couple of bags of summer cherries, hoping to turn them into jam, or pie at least. But desperate times called for super-quick measures.
There’s no real recipe as such, I started with as many cherries as would fit into a buttered ceramic baking dish, tossed a few tablespoons of sugar through the fruit, and added the zest of a lemon. For the topping, I used about 80g plain flour, 60g butter, a heaped tablespoon or so of rolled oats, a handful of roasted hazelnuts, a teaspoon of baking powder, a dash of cinnamon and a couple of tablespoons of caster sugar. First all the dry ingredients were pulsed in the food processor, then I added the butter and processed until the mixture looked like breadcrumbs. This mix was scattered over the cherries and the whole lot bunged into the oven while I went off and packed more boxes. When the crumble smelt heavenly and was golden brown on top and bubbling juices were spilling over the edge of the dish, I knew it was ready (about half an hour).
Hot, sweet crumble and a dollop of vanilla ice-cream did a lot to restore the spirits :)
Have a great weekend. And hope to see you round here very soon.