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).

beetroot and carrot burgers with crispy, herbed courgette

Veg box surplus of beetroot and carrot - yay!  these burgers are delicious.

No, really, I promise - delicious!

Some beetroot
Some carrots
an onion or more
garlic, crushed
rolled oats
olive oil
herbs
cheddar cheese
salt and pepper

courgette
cornmeal (polenta)
salt and pepper, and herbs

1.  Grate cleaned carrots and beetroot.
2.  Add crushed garlic, herbs, seasoning (chili if you fancy) oats, a good glug of olive olive oil and mix well.
3. slice courgette, toss with polenta - with salt pepper and herbs.
4.  Heat olive oil in 2 frying pans - start frying burgers first, then courgette..
5.  Turn burgers over, put sliced/grated cheese on top.
6.  Start frying courgette slices in hot olive oil - dont keep tossing - turn when done on one side..

when done - scoff - with mayonniase to taste

Don't add the cheese or mayonnaise and it's vegan and lactose free too.

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!

Beetroot and carrot burgers with roasties and red cabbage slaw

What do you do with loads of beetroot and red cabbage?  Well, we did this ... and it was delicious.

Burgers

1 onion
garlic
2 large beetroot
4 carrots
porridge oats
cumin seeds
salt & pepper
1 egg
Blue cheese
tomatoes

Potatoes
olive oil
salt

Red cabbage slaw

1/2 red cabbage
2 carrots
1 onion
mustard seeds
lemon juice
balsamic vinegar
olive oil

This is a job for the food processor!

Start the potatoes

1. Chop and par-boil
2.  Tip into oven tray with hot oil - toss, sprinkle with salt, and roast for 1 hour (ish) at 180.

Other stuff

1.  Start with the slicing blade and shred red cabbage wedges.
2.  Swap the blade for the grater blade, grate the all the onion and carrot - split into 2 batches - 1/2 with the salw, 1/2 for the burger mix.
3.  Take furry bits from beetroot, scrub well and grate them too - add to the burger mix.
4.  To the burger mix add cumin seeds, oats and 1 egg to make a sticky batter.
5.  To the slaw add lemon juice, onion seeds, vinegar, seasoning and olive oil - mix well, and stick in the fridge until ready to eat.
6.  Heat olive oil in pan - add spoonfuls of beetroot mix - squash down into patties - you might want to shape a bit with wooden spoons, but it's not important really.  Fry for about 4 minutes, turn over and fry on the other side.
7.  Keep warm in the oven until everything is nearly ready - the add cheese on top (if you fancy) and (again, if you fancy) sliced tomatoes.

Scoff

Excellent use of veg box goodies.

Could have been vegan if there was no cheese and omitted the egg from the mix - it works, the patties just don't hold together as well (I made some without egg, so I know it works).