I ate several types of crumble, but my mom’s one is the best of all and I want to share it with you. And I am sure you want to make it again and again….
- 2 apples
- 5 big plums
- 2 tablespoons of golden caster sugar
- 1 pinch of spices (cinnamon, nutmeg and gloves)
- Zest and juice of 1/2 lemon….I forgot it on the pic…:-)
- 150 g of flour
- 100 g of cold butter
- 50 g of golden caster sugar
- 1 pinch of salt
Heat the oven to 200 degrees. Grease bottom and sides of a square pan with butter.
Slice apples and plums. In a medium bowl mix them together with the sugar, the spices, the lemon juice and zest.
Put the fruitmix in your buttered pan.
In another bowl mix together the flour, sugar, salt and the cold butter and work them with your fingers until pea sized lumbes are formed.
Top the fruit mixture with the crumbles.
Put into the oven and bake until golden brown and the fruit bubbly. It takes about 45 minutes.
Serve warm or at room temperature with cream, vanilla ice or clutted cream.
I like to eat the crumble in the morning in my jogurt….!!!
This summer I spend a part of my holidays on the beautiful greek island of Aegina. Usually I’m not a big fan of zucchinis, but these fritters are really delicious.
- 1 medium zucchini
- 1 small onion
- 1 egg
- 1 small bunch of parsil
- 1 small bunch of mint
- 1 tablespoon of dill, fresh or frozen
- 100 g of feta cheese
- Salt, pepper
- 8 tablespoons of flour
- Olive oil
Wash the zucchini and grate them.
Sprinkle them with salt and let them drain.
Chop the onion.
Chop the herbs.
Squeeze the zucchini.
Put them in a bowl with the onion, the egg, the herbs, the crumbled feta, salt, pepper and 4 tablespoons of flour.
Mix to a paste.
Form the paste in round fritters and dip them in flour.
Fry them golden brown in very hot olive oil.
Put them on a paper towel to absorb the oil.
I’m exited of this appetiser. Crunchy outside and soft inside. You can smell the mint and feta….wooow…sooo good!!!
You can serve them with tzatziki, but if don’t like garlic, serve them with any other jogurt sauce.
So easy, so fast, so yummy….this tart is an excellent end of summer recipe, when plums are ripe and sweet. Try it, I hope you will like it. My brother didn’t stop eating and eating….:-)
Ingredients: for the dough
- 200 g of flour
- 75 g of sugar
- a pintch of salt
- 1 egg
- 140 g of softened butter
Ingredients: for the topping
- 6 big ripe plums
- 3 eggs
- 500 g of ricotta or quark
- 100 g of sugar
- 3 tablespoons of instant vanilla pudding powder
- 1 tablespoon of fresh lemonjuice
- 1 tablespoon of not treated lemonzest
Mix the flour with the sugar and the salt and put it on your kitchenboard, add the egg and the softened butter cutted into small pieces.
Knead all together, wrap the dough in cellophane and put it in the fridge for 30 minutes.
Preheat your oven on 180 degrees.
Take a sheet of bakingpaper and roll the dough 1/2 cm.
Wash the plums and cut them in quarters.
Separate the egg yolk from the egg white.
Put in a bowl the ricotta, the yolks, the sugar, the pudding powder and the lemon juice and zest.
Mix all together.
Beat the eggwhites.
Add them to the eggyolk ricotta cream and mix softly together.
Put the rolled dough in a tart shell.
Use the overlapping dough borders to prepare your crumble, adding 2 tablespoons of sugar and 1 of flour.
Cover the dough with the filling and put first the plums then the crumble on top.
Put the tart in the oven and bake from 35 to 45 minutes or until golden brown.
And now enjoy your yummy plum tart…!!!
Yeaaahhh…my first recipe written in english…:-))) I hope I didn’t make too many mistakes…:-)))
Tutto si muove, tanto cambia….everything moves, many things are changing…
Cari amici del mio blog, è tanto che non scrivo più niente, prometto, d’ora in poi riprenderò. Ma lo farò in inglese. Ho avuto tanti follower che me l’hanno chiesto e sarei felice di accontenare tutti.
Dears friends, it’s a long time I don’t write anything, I promise, from now on I will restart my blog and I’ll do it in english. Many followers asked me and I’m happy to satisfie everyone. English readers…please forgive me for my mistakes :-)))
Grazie mille & thank you so much!!!!
Con questo caldo torrido di questi giorni vedo pian piano appassire le mie rose e mi spiace tanto vedere i petali che cadono tristemente per terra….
Non mi andava di raccoglierli per il solito pot pourrie e su consiglio di mia mamma ho preparato questa ricetta. Grazie Mami!
Preciso due cose. Lo zucchero che ho usato io è uno zucchero specifico per fare la marmellata. L’ho comprato in Germania ma credo si trovi anche qui. E’ quello che continie pectina. Se non lo doveste trovare credo che vada anche bene lo zucchero normale in aggiunta del Fructapec, leggete poi le istruzioni sulla confezione per le dosi.
I petali sono delle rose del mio terrazzo, quindi per quello che si possa fare a Milano non trattate….Le rose regalate da mariti o fidanzati o corteggiatori non le userei…per quanto possono essere belle, ma spesso poco profumate e poi non sapete con che cosa le hanno trattate 😉 Continue reading