Rhubarb, apple and pear nutty crumble

This was the pudding for our Proper roast Sunday dinner.

All the fruit is bang in season - and you can make it with gluten free flour and olive oil (or other plant based) spread to make it gluten free and vegan.  Obviously omit nuts if anyone has a nut allergy.

This is a three stage process - I have indicated in the roast dinner recipe how you can fit the prep in to make your dinner arrive on time.




Rhubarb
Apples
Pear
Brown sugar
Orange juice
Flour
Butter (or plant based spread)
Oats
Brown sugar
Nuts - chopped hazelnuts, pistachios and walnuts
Cinnamon

1.  Wash and chop fruit, taking the cores out of the apples and pears.  Place into an oven dish and sprinkle with brown sugar (to taste, but I think it needs some as the rhubarb can be quite tart).  Squeeze on orange juice (or pour from a carton).  Bake for about 15-20 minutes until fruit is slightly yielding.  Remove from the oven, stir and allow to cool.
2.  Rub together flour and fat until it resembles bread crumbs.  Add oats, brown sugar, a teaspoon of cinnamon and nuts.  Stir together.
3.  Top the fruit with the crumble mixture, bake for about 30 minutes.
4.  Serve, scoff - some people might want cream, custard or icecream … or a combination.

Root vegetable nut crumble, with cabbage and peas

Recipe an adaptation of Leith's vegetable bible (or something similar).  Lovely, though, I think addition of a good tomato sauce would make it excellent.

Start the veg on the hob, but put the oven on to 180 after 5-10 minutes

So....

Olive oil
Onion, chopped
Celery, chopped
Celeriac, chopped into 1cm cubed (ish)
Turnip .. chopped into 1cm cubed (ish)
Potato - chopped into 1cm cubed (ish)
Mustard - 2 tsp
Garlic - 3 cloves, crushed
Apple juice (3/4 pint)
Veg stock, about a pint

Crumble topping

Oats
Pasrmesan
mixed nuts (hazelnuts, pecans, walnuts... today)
seeds
seasoning
paprika
olive oil

Serve with:-

Savoy cabbage
Frozen petit pois

1. Sautee onion and celery in olive oil, until a bit soft.
2.  Add chopped root vegetables, and turn over in the oil for a few minutes.
3.  Add apple juice and stock, garlic and mustard .... simmer.

Make crumble:-

Zizz parmesan, nuts and seasoning.
Mix into a bowl of oats, with a little GF flour
Glug in olive oil (about 5 tbsp), and seeds
Mix .... all oats should have a film of oil on them

Tip veg into oven proof dish.
Top with crumble.
Bake for 30 minutes

Steam cabbage, in last 5 minutes chuck frozen peas into water under cabbage steamer.

Simple, wholesome, bloody delicious - loads left for seconds .

we' re thinking about tangy tomato or rich mushroom sauce :)

Mushroom and courgette crumble

No pic because we were hungry, and I forgot.  However, it was tasty enough to record.  The bottom was chopped and sauteed - onion, garlic, mushrooms, courgettes and tomatoes - with a teaspoon of mixed herbs chucked in.  The topping was rolled oats, mixed seeds and crispy fried onions (from an Asian supermarket) mixed with olive oil to form a crumble.  It was all healthy and vegan - and then I added grated cheddar.  Bake for 25 mins (ish).

Tomato, red pepper and pesto crumble

Still got a bit of a glut of tomatoes and red pepper, but fancied something a bit mediteraanean - this worked - well, I thought so.  There were some bits of red pepper left on one plate - but I base this on young adult vegetable phobia... the crust was polished off by all.

So, for the crumble

olive oil
1 onion, chopped
chopped celery
crushed garlic
Chopped red pepper
6 large tomatoes, chopped
a little vegetable stock

Usual thing, sweat down onion and celery, then add garlic and other veg.  Simmer until soft, add water/stock if it's going dry/thick.

Crumble topping

rolled oats
grated cheese (I used cheddar)
2 big spoons of pesto
olive oil

Mix together.

Put the tomato mixture in an oven proof dish, top with crumble and bake for 30 minutes, or until golden.

Boil new potatoes, steaming the veg on top.

Ta-dah!  I though it was very tasty.  I think the meat eaters wanted a steak with it.

Blue cheese and hazelnut vegetable crumble, baby roastie and carrot

Ooops... tucked in before I remembered to snap a pic - but it was worth recording, so I snapped this of the leftovers.  The baby roasties were so nice we had scoffed the lot.

Start with roasties, then the crumble - takes about an hour and 15 minutes.

 

Potatoes

Olive oil

 

Chop potatoes into bite sized pieces, parboil for about 5 minutes.  Drain, chuck into hot olive oil, move about until all covered - stick 'em in the oven at 180 for just over an hour.  Move them about a bit a couple of times so that they are crisp on all sides.

 

Crumble

 

olive oil

Leeks

Garlic

Fennel

Green beans

mushrooms

celery

mixed herbs

stock cube

white wine

gram flour

spinach

rolled oats
blue cheese
olive oil
chopped hazlenuts

1.  Sweat off leeks in olive oil - add chopped veg and soften a bit.
2.  Add herbs, garlic, white wine, stock cube and some water.  Simmer until nearly done.
3.  Add sprinkling of gram flour to thicken sauce, and spinach.
4.  Put into oven proof dish.
5.  Mix oats, crumbled cheese, hazlenuts and olive oil and plenty of seasoning - until moist, but still a crumble.  Put on top of the vegetables.
6.  Bake for about 45 minutes.

Carrots
Butter
Black pepper

Steam until just overcooked, chop them with a sharp knife, so that they are not mash, but they are in tiny pieces - add butter and black pepper.  Keep warm in the oven.

Scoff .. go ooops forgot to take pic!

Red cabbage crumble, parsnip and carrot parmesan mash

This was DELICIOUS.  I say it myself, and I saw it more than once.  I like red cabbage, but you can have enough braised cabbage.  Also, there is too much red cabbage in the veg box to not have it feature more than as an extra.  So, a little bit of a romp through some cookbooks and quick and dirty searching on the web - braised, spiced and slaw are the over-whelming suggestions - but there was also a smattering of "gratin" - which got me thinking.... the recipe grew as it progressed - but it worked!

Red cabbage and leek crumble

Olive oil
1 leek, chopped
2 cloves garlic, crushed
1/2 red cabbage, shredded
pinch mixed herbs
glass of red wine
small handful of dried cranberries
1 tbsp grainy mustard
juice of an orange
pinch of sugar
seasoning
2 tbsp creme fraiche
2 tbsp natural yogurt
2 tbsp double cream

handful of hazelnuts
2 handfuls of oats
good pinch of mixed herbs
2 rice cakes
olive oil

1.  Sweat down leek in olive oil, add garlic and herbs.
2.  Add shredded red cabbage, herbs, wine, cranberries, mustard and some water - simmer.
3.  When the cabbage is starting to soften add the juice of an orange, a pinch of sugar and seasoning to taste.
4.  Keep simmering and tasting, adding water if it gets dry - after about 40 minutes if should be softish, but still keep a texture.
5.  Remove form the heat.  Allow to cool for a few minutes and then stir in dairy ingredients.
6.  Zap hazelnuts and rice cakes - tip into a bowl with oats and herbs.  Mix into a crumble mix with olive oil.

7.  Top the cabbage, in an oven proof dish, with the crumble mix - and bake for about 30 minutes.

Parsnip, carrot parmesan mash

3 parsnips, peeled and chopped (held in acidulated water)
2 big carrots, peeled and chopped
50g parmesan
butter
black pepper

1. Boil the veg until it's done.
2.  Zizz parmesan.
3.  "Mash" veg with a sharp knife, adding butter and black pepper.
4.  Stir in cheese and bake in oven for 20 minutes or so.

We had both dishes with steamed broccoli.  It were lovely.

Estimated cost:  Veg £2.10, hazelnuts 60p, cheese 75p, dairy 40p other stuff £2 max. (£5.85) Serves 6 - 98p

Vegetable, butterbean hazelnut crumble

Visiting people and a full veg box.  What glee.  So mushroom and pepper hazelnut crumble with roast potatoes and steamed carrots and broccoli.  It was declared "better than my average" - which I took, though back-handed, as a compliment.  Thanks mis-behaving sectagenarian for the elegant presentation of serving implements.

Crumble

olive oil
1 onion, chopped
2 giant field mushrooms
1 red pepper
garlic
grainy mustard
tin butter beans
white wine
water

Topping

rolled oats
gluten free flour
hazelnuts
olive oil
seasoning

olive oil
potatoes
carrots
broccoli

1.  Sautee onion in olive oil.
2.  Add chopped mushrooms and red pepper, soften slightly.
3.  Add garlic and grainy mustard, drained butterbeans and splash of white wine.
4.  Simmer, don't let it dry out.
5.  Parboil bite sized pieces of potato, drain and cook in olive oil in hot oven.
6.  Mix oats, a little gluten free flour, zizzed up hazelnuts, season and mix with olive oil - enough to make it look like crumble.
7.  Transfer mustardy mixture to oven dish, top with crumble and bake for about 30 minutes.
8. Prepare and steam carrots and broccoli for about 12 minutes.

Vegetable crumble

Sauteed onion, added cauliflower (well, romanesco actually, but any old cauli would be fine) and brocolli in small pieces.  Added glass of water and put the lid on for 5 minutes to let them soften a bit.  Then stir in tablespoon of flour and enough soya milk to make a white sauce.  The add unfeasibly large handful of grated cheese - cheddar and parmesan today - but some mozarella would add amusing stringiness, season.  Transfer mixture to baking dish and add topping.  Topping - crush crackers left over from Christmas/ dinner parties, and handful of oats, small handful of pine nuts and some chopped basil.  Stir in a few glugs of olive oil and season.  Bake for 20mins or so.  Meanwhile fry onions with green beans for 5 minutes, add crushed garlic (actually, don't this made it a bit bitter) and cherry tomatoes.  Season well.  Steam some cavolo nero (yum yum - victim doesn't like this - go figure! - but I do, so it makes another appearance).  Serve - observe appearnace is somewhat uninspiring - scoff - tastes significantly better than it looks.  Victim said - where's me dinner?  there's no meat! - but having eaten the lot requested that we have it again soon.