Lemon, Chilli, Spinach Pasta with Garlic Breadcrumbs

Posted on April 30, 2013 by skreczmer

A heck of a lot of stuff is happening in the Wuthering Bites world, including the planning of my Gluten Free pop up restaurant in Bristol with the SupperThyme gang. We should have a date very soon, so as soon as i know i will let you know! We’re trying to make the menus as allergy free as possible, and if we can’t get dairy free, egg free down by the first one i intend to by the next one.

As i have been so busy i have been resorting to very quick meals, and although this recipe wasn’t planned it turned out so well that i thought i’d share it with you as it makes such a good quick lunch or dinner idea.

Aside from the carbs, it also makes a very healthy one, alkaline power foods at their best! The garlic breadcrumbs really give the crunch it needs if you’re being frugal or can’t get round to buying any meat one week. Enjoy :)

Lemon, Chilli, Spinach Pasta with Garlic Breadcrumbs.

Serves 2

250g of Gluten Free Pasta (I used Doves Farm)

2 Slices of Gluten Free Bread wizzed in a food processor to crumbs

2 Garlic Cloves

Black Pepper and Salt

Glug of Olive Oil

1 Chilli

Bunch of Spinach

1 Lemon

Parmasen (Optional)

1. Put your gluten free pasta onto boil.

2. Pop your wizzed breadcrumbs into a frying pan with a glug of olive oil. Grate on the garlic and add a touch of salt and pepper to season. Fry the breadcrumbs on a medium heat until they are golden. Take off the heat and set aside.

3. Chop your chilli finely.

4. Once the pasta is how you like it, drain and set aside.

5. Fry your chilli and spinach in some olive oil in a frying pan, as the spinach starts to wilt add in your pasta.

6. Squeeze the whole lemon over the pasta adding some zest too.

7. Finally season with salt and pepper and parmasen and mix in the garlic breadcrumbs.

Slow Roasted Citrus, Harissa and Honey Lamb

Posted on April 2, 2013 by skreczmer

Slow Roasted, Harissa, Lamb, wraps, gluten free, citrus, honey, lemon, spinach, gluten free,

Dreaming of Summer in what is supposed to be Spring. This cold snap we’ve been experiencing in the U.K has really got to me. When it’s Christmas i love it to be cold, freezing in fact, so that you’re forced … Continue reading →

A cure for flu?

Posted on March 4, 2013 by skreczmer

Getting the cold or the flu can hit you rather unexpectedly, a bit like when David Bowie or Kate Bush release a new album. (I’ll take this bracket to say how much i love the new David Bowie album.) And finding an instant cure for the flu or cold is also a bit like predicting when the next David Bowie/Kate Bush album will come out; impossible.

Last week was the worst week of illness i have ever encountered in my life, i’m not being dramatic either- i have had all sorts of serious kidney infections and nothing compares to the week i had suffering from the awful flu. I have the utmost sympathy for anyone who has caught it recently, it is truly vile. A tickly throat soon became a red dungeon of pain, nothing that honey could soothe. My head felt constantly numb and blocked from ear to ear with a constant migraine. A high, strong fever that a hot toddy couldn’t kick and to top it off a barstod of a cough that just wouldn’t quit (and still isn’t.)

I do believe that food cures. I was told to starve my fever, and i actually blame this fact for actually prolonging my awful symptoms. This simply is the worst advice someone has given me. I starved and ate very little for around four days, i had lost my appetite, felt very sick, and thought that i probably shouldn’t eat at all and just drink lots of water. By day five my husband ordered me a friday curry takeaway, and i started to eat this ever so slowly and i instantly got my hunger back for protein and for a couple of hours afterwards i felt full of energy again; i still woke up in the morning feeling feverish still but i got my hunger and energy back. I used this weekend to power through the ultimate healthy foods, fruit and vegetables and despite what some medical advice says, i ate whatever i truly fancied – ice cream, tea with sugar and milk, pasta and roasted vegetables….Roast chicken and potato gratin.

It’s Monday and i feel a hell of a lot better, i can actually think again! Although i still feel weak, tired and have a cough still i’m regretting i didn’t eat sooner. The potato gratin i ate on the Sunday was something you should never really eat with a cough or cold, the potatoes aren’t really the best fighting foods, the cream and milk is just destined to prolong mucus but i swear this meal made me the happiest i’d been all week. So why should we Google all these questions on how to cure colds and flu? I did it because i felt alone and like i was about to collapse, but i should have really just been looking in the fridge and asking myself what could i feed my body. I think it’s a matter of ignoring symptom checkers and medical sites- this can make your mind panic and feel worse.

Here’s the Potato Gratin recipe for anyone suffering from the cold or flu, don’t listen to google, eat what you want, when you want but do not starve. Food equals energy and energy is your friend.

Potato Gratin Required Dosage- Recommended all day, whenever you want.

Serves 4

1kg New Potatoes sliced very thinly

1 or two onions sliced thinly

350ml Double cream

150ml Semi Skimmed Milk

4 Cloves of Garlic grated

2 Bay leafs

Handful of Peppercorns and Teaspoon of salt

Grating of Parmesan

Fresh herbs like thyme, rosemary.

Optional additions: 2 teaspoons of Cayenne Pepper/ Couple of strands of Saffron.

1. Pour the double cream and milk into a large pan (enough to fit the potatoes in) on a medium heat. Whilst it’s warming to a boil add in the bay leafs, garlic, peppercorns, salt (and cayenne/saffron if using)

2. Bring to the boil and then turn down the heat to simmer for around 5 minutes.

3. Add the sliced onion and potatoes to the creamy mixture and give it a good stir ensuring all is coated.

4. Pop the mixture into a deep deep and wide roasting oven dish- (you want it deep as the cream can bubble and overflow otherwise)

5. Grate over the Parmesan and add a bit of salt to the top. Cover the dish tightly with tin foil and poke one hole in the center. Cook for 50 mins on 200c.

6. After 50 mins is up take off the foil, and mix in a few fresh herbs. Taste and season once more. Return to oven for a further 15mins to get a crispy topping.

7. Serve with Roast chicken and veg, or it’s lovely cold the next day with a bit of smoked mackerel.

Wuthering Bites’ Gluten Free Stuffing.

Posted on November 26, 2012 by skreczmer

Ash sitting like a chicken

I never used to make homemade stuffing. When i used to eat gluten as a wee kid, i would buy the Paxo Boxes and create this sticky mush with my mum and cook it separately in a oven dish to go alongside the Turkey at Christmas. It was never an every-week thing. Just at Christmas.

Lately i have been thinking this is a shame. After attempting a couple of homemade recipes over the past week, it’s no harder than making a salsa. Just a bit of chopping and mixing. If you have a food processor there really is no excuse.

Stuffing can really add so many great flavours to a Chicken, but as Nigel Slater has mentioned in the past, you shouldn’t need to add anything to a Chicken before putting it in the oven. The meat cooks itself and the flavour is sometimes just as good as one greased in butter and oil. This stuffing just adds a bit of luxury.

Here is a stuffing recipe with the potential to be no gluten, no egg, no dairy, so i hope everyone can enjoy this at Christmas dinner, or indeed, for any Sunday Lunch roast.

Wuthering Bites’ Gluten Free Sage, Pork, Apple and Onion Stuffing.

Serves 4 for a Medium sized Chicken. Or 2 for a small Chicken with some extra on the side.

2 Slices of Gluten Free Bread (I used Genius White Sandwich loaf)*

½ a White Onion

4 Sage Leaves

2 Gluten Free Sausages taken out of their skins (I used Sainsbury’s Pork and Apple)* or 2 heaped tablespoons of GF Sausage meat.

Quarter of a medium sized Cox apple**

3 Teaspoons of Olive Oil

Sea Salt and Pepper

*For Egg Free, Dairy Free- check the type of Bread and Sausages/Sausagemeat you use.

**If using sausages without apple in already, use a half of an Apple instead of a quarter.

If you have a food processor this is rather easy, cut all the solid ingredients into reasonable sized chunks and blitz together.

Add the Olive Oil and pulse until it’s a good consistency, you don’t want this to be too dry or too runny so add tiny bits until you think it’s right.

Season well with salt and a little pepper. The salt will help your chicken skin go crispy!

You can roll these into balls and cook for 30mins on a 180 degree heat alongside your chicken, or do what I did and carefully tuck your fingers under the skin near the breast of a chicken or turkey slowly until you’ve formed a nice gap to put stuffing into. For chicken this should cook normally on a 180 degree heat for 60 or more dependent on size, check your guided times.

Back in the days when I didn’t have a food processor, I wouldn’t let it stop me! Simply commit to chopping everything as finely as possible and bring it together using your hands. In some ways it is a better idea to do it this way as you have more control over the texture.

Adapt if you wish and Enjoy :)

Fragrance

Posted on October 16, 2012 by skreczmer

This month i’ve been thinking about special occasions. From Birthdays, Firework night, Christmas, Easter, to Dinner Parties and get-togethers with friends and family. Unlike some, i’m a massive fan of entertaining guests and welcoming them into my rented home, (it may not be permanent, but it’s still home). Whether they are gluten free or not, i present myself a challenge time after time of convincing others that they should not be shocked by catering to a guest that is gluten intolerant. In some respect, it is my training ground; to present guests with gluten free food in the hope that they cannot tell the difference at all.

The type of recipes that i have enjoyed in the past at dinner parties and gatherings are ones where i haven’t seen the host/hostess run off their feet. If they are relaxed, i am too; it also makes me feel that i am not in anyway a hassle. These recipes are also the ones that i smell instantly as soon as i ring their doorbell. Instant fragrance permeating through the letterbox. The only downside is that i am hungry instantly, begging for nibbly bits.

This recipe requires very little effort, i mean it is inspired by a Nigel Slater recipe- Slow Cooked Duck with Star Anise in Ginger from his kitchen diaries book. Bits of the method are the same but i have juggled the ingredients around a bit over time and i hope i have come up with something that will cater to any sweet and sour combination lovers. The broth is very rich and fragrant, so ideally serve with lots of chopped spring onions and plain boiled rice.

Slow Cooked Duck with Star Anise, Honey and Chilli

Serves 2

Any flavourless oil- 3 Tablespoons

2 Duck Breasts or 4 Duck Legs

Salt and Pepper

3 level Tablespoons of Thick Clear Honey.

1 White Onion (Chopped Roughly)

4 Spring Onions (Chopped roughly)

2 Spring onions (chopped chunky on an angle, to finish)

4 Big Cloves of Garlic (Chopped thinly)

1/2 inch of Fresh Ginger (Chopped thinly)

1 Red Chilli (Chopped roughly with seeds)

500ml of Chicken Stock

125ml Rice Wine

2 Star Anise whole flowers

* Preheat your oven to 180 Degrees.

* Get a Large, heavy duty casserole pan (with a lid), that can be both used on the hob and in the oven, and pop it on your hob.

* Heat the oil on a medium to high heat, while you season your Duck with salt. Seasoning the Duck is important, the salt will react with the hot pan to instantly create a crispy texture without sticking to the pan.

* Put your duck in the pan skin side down, and brown all sides. Remove from the pan and set onto a plate. Drizzle immediately over the 3 tablespoons of Honey and season once again with black pepper and salt.

* Put your chopped White Onion, Spring Onion, Garlic, Ginger and Chilli into the same pan with all the juices and turn the heat down slightly.

* While all those ingredients soften, measure out your Chicken Stock and Rice Wine in a jug and let the Star Anise flowers float around and infuse.

* Pour the infused Chicken Stock and Rice Wine mixture, along with the Star Anise, into the Onions, garlic, ginger and Chili in the casserole pan and let it sizzle and boil for a good 2- 3 minutes.

* Return your Honey Glazed Duck back into the casserole pan and transfer the whole thing into the oven with the lid on.
Leave for 50 minutes to cook. (or 1hour +20 mins if not roasting the duck in the next optional stage) You may want to at this stage also put on some rice to boil.

* OPTIONAL. Take out your pan from the oven, and if you feel like it, position your duck onto a different baking tray, drizzle a tiny bit more honey and salt on top and roast it for the finally 15 minutes, to give it a crispy skin.

*Scatter the extra chopped spring onions over the boiled rice and add some to the duck broth too.

* Serve the duck in a separate bowl from the rice, i like to get my guests to spoon in balls of sticky boiled rice into the broth. If serving Duck Legs, you may want to think about shredding off the meat and putting this onto a separate plate, but only if you can be bothered ;)

Hometime

Posted on September 2, 2012 by skreczmer

Back from Spain. Holiday. I’d be lying if i told you i missed home. I miss the relaxed attitude, not being able to worry about the stress surrounding endless bills, laundry, ironing, washing up and work on Monday. It was all sun, sea, sangria and reading a book; my idea of heaven.

My book of choice was The Hunger Games by Suzanne Collins. After watching the film, even though the straight out comparison to Battle Royale once put me off (a brilliant book of the same kind of concept), it really is a great piece of work. I love those kinds of thriller novels that really take you away from reality. It made me cry, and noone’s ever done that since (HARRY POTTER SPOILER) JK Rowling killed off Dumbledore.

*Enter the do you know what really grinds my gears paragraph:*

Why are Spanish/European supermarkets so much better than ours?

The chicken looks clean, fresh, in simple packaging. They’ll be no confusion of weird stickers and thingymebobs everywhere. The cheese is plentiful (a whole aisle dedicated to Manchego, is what i like to see). The fruit actually makes me want to eat fruit, huge melons, papaya, sliced to take away. It really was lovely and aside from becoming a temporary alcoholic and cheeseaholic on holiday, i think i remained rather healthy.

They also had frozen gluten free puff pastry. Oh the frustration.

I came home to no Ash. :( She’s in the cattery till Monday, as they’re closed at the weekends. So i REALLY was a messy case of post holiday blues.

What does one do when one is depressed in England? They bake darling. They bake.

So i jolly well got on with it, went straight to thinking of a cosy Sunday afternoon pudding filling. Something that was truly very British in spirit i guess, to get me off my Spanish track. A cobbler of spiced Apple, peach and nuts with an almond crust. Healthy, filling, frugal and easy.

Warm and comforting, to keep you going throughout the working week after post holiday blues…

Spiced Apple, Peach and Walnut Cobbler

For the Crust – From Coco’s Roost Blog

165g Almond Flour

1/4 tsp Salt

1/4 tsp Baking Powder

62g Melted Ghee (or butter or flavourless oil of choice)

2 Tablespoons Honey

1 teaspoon of pure Vanilla Extract

Cinnamon for dusting

Filling

1 teaspoon Ground Ginger

I teaspoon Nutmeg

2 teaspoons Cinnamon

2 peaches, 3 Apples sliced (dependent on size, go for equal amounts)

2 tablespoons of melted Butter

3 tablespoons of honey

20g of roughly chopped nuts (I used Walnuts and flaked almonds, but pistachio’s or hazelnuts could be good)

1 Tablespoon of tapioca flour

Small sprinkling of brown sugar (for on top of the filling and on top of the pie)

To make the crust: Instructions edited and quoted from Coco’s Roost Blog

‘Preheat oven to 180c.

Mix dry ingredients in a bowl and mix the wet ingredients in a separate bowl.

Combine the wet into the dry bit by bit gently with a spoon until combined.

Lay down a piece of greaseproof baking paper and place your dough on top.

Place another piece of baking paper on top of dough and flatten in a disk shape with your hand.

Using a rolling pin roll out dough until it is wide enough to drape over a 9-inch pie dish.

Once rolled out place in fridge for 30 minutes.’

To make the filling:

Pop your sliced, peeled peaches and apples into the pie dish with the nuts. Coat them all with the honey, butter, spices, tapioca flour and sugar and leave to blend for about 15-20 minutes in the fridge until very cold. I find this extra coldness will make the pastry cook more evenly and will enable it to become more of a layer rather than seep up too much of the juice from the fruits when cooking.

Place the cold pastry over the pie filling by removing the first layer of baking paper and swiftly flipping onto the fruit. Don’t worry if it crumbles at all, this is what we have to deal with being gluten free, just patch things up as well as you can with your fingers. Sprinkle over some cinammon and sugar.

Cook for 15-20 mins, checking every 10 mins or so to ensure the crust doesn’t burn, as Coco says in her recipe, almond flour tends to brown quickly. A further 10 mins is needed with tin foil placed lightly over the top to prevent this from happening.

Serve with a heavy double cream or cold homemade vanilla ice cream.

Once a week, meat.

Posted on August 8, 2012 by skreczmer

Dunno about you, but i think meat is rather expensive.

Rob and i went food shopping a fortnight ago and boy did we get a shock at the till. A lot of our money had got on chicken pieces and fish. We’re big fans of meat and we kind of did this depressing walk home..realising that meat may have to be cut down a bit on our shopping lists.

We have other responsibilities now, Ash is getting bigger by the day and eating WAY more food.

So we just figured that we’d start to have a really good nice bit of free range, locally sourced meat, once a week.

I’d been working on a chicken marinade for a while, as my IBS seems to have calmed down a bit and allowed me to eat mild spices. Rob’s been very patient in putting up with my Houdini ways in the kitchen, but i’d finally raided the spice rack enough. ‘I think you’ve got it!’ he said, announcing it like i just found a cure for tinnitus or something.

I love grinding things in a mortar and pestle.

Putting in and mixing all the ingredients like a fricken Polyjuice potion, just makes me smile witch-ingly everytime.

This marinade is very simple, mild but full of flavour. One of those recipes that uses kitchen staples to their absolute best, and amazing for a midweek dinner, providing you prepare the chicken in advance.

Serve with a crispy salad or with a fragrant saffron basmati rice.

Spice is Nice Chicken

Serves 2

4 Meaty Chicken Thighs

3 Garlic Cloves (cut up finely)

1tsp Chili Flakes

3tsp Turmeric Powder

1 tbsp Cumin Seeds

2tsps Ground Cinnamon

Juice of 1 Lemon

1 White Onion

Salt and Pepper

6 Tablespoons of good quality Natural Yoghurt (and a bit more to dot on top)

Wash your chicken thighs under a cold tap and pat down with some kitchen paper. Put in a medium mixing bowl and set aside.

Pop your chopped garlic, chili flakes, turmeric powder, cumin seeds, cinnamon into a mortar and pestle. Grind until well combined. Gradually add bit by bit, the juice of 1 lemon until you have a nice vibrant mixture of lemony spice.

Cut up your white onion into big chunks and pop in the bowl with your chicken. Season your chicken with salt and pepper.

Add the Natural Yoghurt to the chicken.

Scrape in your spices onto the chicken.

Mix everything together with your hands well until everything is submerged in a lovely spicy sauce.

Put in the fridge for 4-6 hours.

Heat the oven onto 180 degrees and cook for 30-45 mins, dependent on the size of your chicken. Keep an eye on it as ovens vary, as it can get crispy quite fast.

Serve with rice or salad, with a huge dollop of yoghurt on top for good measure.

Salsa Cat

Posted on July 19, 2012 by skreczmer

Yesterday was the turning point. I’m sick of the rain. Now, don’t get me wrong, i love every excuse to sit in my cosy flat with my Minnie Mouse pyjamas on, wrapped in a blanket whilst watching re-runs of American sitcoms; but it’s got to the point where i am never leaving my house due to an addiction to sugar. Preferably in the cake form.

Rob came home from work and we both looked at each other and just moaned about how we wish we could escape right now on our holiday to Spain; we have 5 weeks to go and the waiting mood is not looking good. We’d planned to just do another carb to go with our fishcakes, or creamed spinach with cumin. God i love that. Rob paused and thought. Salsa.

I didn’t feel like dancing. Rob had to instantly correct me and ensure me that it was the edible kind. Why does my mind always go to dancing or maracas?

So last night we finely chopped up and mixed the following, but feel free to go crazy. (I made more the following day and just used what we had left in the fridge)

I present to you our Bright-eyed Salsa.

This will last you a good 3 main meals as a side, or 3 lunches for 1 person.

1 Green Pepper
1 Yellow Pepper
1 Orange Pepper
1 Carrot
5 Spring Onions
1/2 a Cucumber
1 Red Chilli (without the seeds)
3 Tomatoes or a medium punnet of baby plum tomatoes
Garlic Oil
Juice of 1 lemon
Teaspoon of Red wine Vinegar
Black Pepper

For days when you need a boost to become a bit more sprightly, just like our Ashy :)

The easiest, quickest gluten free pizza base you could ever make. Socca me up.

Posted on June 17, 2012 by skreczmer

No i haven’t misspelt ‘Soccer’ silly. Although this is my kind of football talk.

Socca, or more traditionally known, Farinata, originates from Genoa and has become a rather quintessential dish of the Ligurian Sea coast, which trails a path from France to Italy. It all sounds very beautiful doesn’t it? All these typed words about the sea, can only bring accompanying images of sun and holiday to mind.

So when in my tiny patio garden in the heart of Redland, Bristol, the sun lights up for just a wee hour or two. There was the vision. We’d been talking about holidays, how we wish we were away abroad walking along a sandy coast. Alas. My mini herb garden lit up and I wanted something fresh. Pizza please.

I did question myself, should I walk to the supermarket to get a horrible gluten free pizza from the frozen section? I have been very anti- supermarket of late and after watching Jimmy and the Giant Supermarket, where Suffolk based farmer Jimmy Doherty takes on Tesco at giving affordable free range options, I just can’t get the images of water pumped mush chicken out of my head. Still it was only pizza I was after.

Sunday and not partial to walking but rather baking, I digged up my notes from a year back where I’d been experimenting with flatbreads and there lie a ripped out bit of newspaper with a plain Socca recipe on it. Chickpea flour- check. Water- check. Olive oil- check. Is that really all I needed?

After buying some French Comte cheese from the lovely Ruby and White butchers on Whiteladies Road, the plan for melted cheese on Socca had begun.

I seasoned the Socca mixture with garlic and rosemary, but feel free to experiment.

Perhaps I’ll go for fiery Szechwan pepper and spring onion next time.

For a proper pizza, I would simply add some rich passata to the equation. If you are adding other toppings like mushrooms, I would fry them before you top the Socca base as they simply won’t cook through.

Enjoy, in hopefully a burst of sun.

Rosemary, Garlic and Comte Socca

Serves two big or 4 small

100g chickpea flour (aka gram flour)

225ml lukewarm water

Strand of Chopped Fresh Rosemary

1 Chopped clove of Garlic

Olive oil

Salt and Pepper

100g of grated French Comte cheese

In a bowl whisk together the Chickpea flour, Chopped Rosemary, Chopped Garlic, water, one and a half tablespoons of Olive Oil, half a teaspoon of salt and some pepper until the batter is smooth.

Take a small nonstick frying pan or ideally a skillet and brush lightly with oil.

Place the pan over a high heat for a couple of minutes.

Reduce the heat slightly and pour in some Socca batter until it lightly covers the pan, like a crepe thickness.

After two minutes or so use a spatula or any other flat flipper you have to hand to carefully release and flip over when it’s coming away freely from the pan.

Take the pan off the heat and sprinkle over all the Comte cheese, put on the heat until melted.

Enjoy on it’s own or with some Homemade Tomato soup. Mmm.

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Let’s get ready to crummbbble.

Posted on February 19, 2012 by skreczmer

sultana, apple, crumble, crisp, dessert, gluten, free, stewed, apples, sultanas, what to do with, what to make with, easy, simple, nutmeg

Apples and Sultanas

Sometimes you just don’t have a good cooking week. Mine happened this week. I got all the ingredients prepared for a lovely lentil pasty recipe which I was going to write up for a mid week blog after testing and I was sure that it would turn out perfectly. I made the mistake of putting too much quinoa flour into my pastry dough and it turned out to not come together as I’d hoped, more of a crumbly mess. So there I was, about to fold dough around my wonderful pasty filling I’d prepared earlier and it just collapsed and to quote Eddie Izzard ‘Like a flan in a cupboard’.
Ash looked at me demanding attention (an hours prep time is just too long to last without cuddles) so I sat down, made a cup of tea and felt perplexed at my failed attempt. As with most things, kittens can usually make you feel better.

My fiancé Rob text me and asked me what I’d made for him that was yummy today, and my heart sank-; this is how much I care about my cooking. I was so determined to get something done before he got home (and for own self belief). I immediately put together a crumble, without a recipe at hand, but a note pad incase I came up with something interesting for the blog. I also managed to get some last minute jam tarts in the oven too ☺

Sometimes you have to say to yourself, why make so much effort for something that tastes just as good as a crumble on a cold day?
Voila. Here is my –If everything else goes wrong, store cupboard Apple and Sultana crumble. Perhaps not an inspiring recipe but undeniably, a savior and essential to most of the British.

Apple and sultana crumble

Crumble

50g of plain gluten free flour

40g of gluten free rolled oats

50g of unsalted butter (and a knob extra for topping)

Pinch of nutmeg

Filling:

400g of cooking apples, cored-peeled and quartered.

2 tablespoons of Manuka honey

2 tablespoons of water.

Couple of handfuls of sultanas

4 Cloves

Tablespoon of caster sugar (optional)

Preheat your oven to 190 degrees Celsius.

Chop up your cold butter into cubes and rub this into the flour, oats and nutmeg until it forms a crumble. (I must add, that i am terribly lazy and that I’ve found a better crumble is actually made in a mixer or food processor as the butter is distributed evenly; but hey I like to stick to traditional methods, when I haven’t had a disaster previous.)

Pop the prepared apples into a saucepan with the honey, water, cloves and sultanas. Leave to stew for around 15 minutes on a medium to high heat. If you wish this to be slightly sweeter, and more of a caramel, add a tablespoon of caster sugar now.

Place the stewed apples into a pie or appropriate dish and top evenly with the crumble mixture.

Put dots of butter over the top of the crumble mixture to produce a golden finish.

Cook for 30-40 minutes dependent on how golden you like it.

Serve with cream, and more cream.

Wuthering Bites

Category Archives: Dinner

Slow Roasted Citrus, Harissa and Honey Lamb

A cure for flu?

Wuthering Bites’ Gluten Free Stuffing.

Wuthering Bites’ Gluten Free Sage, Pork, Apple and Onion Stuffing.

Fragrance

Hometime

Once a week, meat.

Salsa Cat

The easiest, quickest gluten free pizza base you could ever make. Socca me up.

Let’s get ready to crummbbble.

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