Thursday, August 30, 2007
Add to bowl:
1 stick cubed celery
2 ripe diced tomatoes
Handful of cooked sweetcorn(I boil it with the pasta)
2 handfuls of cooked spelt pasta
1 small tin of Tuna( I use Charles Basset-Thon Blanc-very tasty worth the extra pennies)
Drizzle of Olive oil and Tamari soya sauce
Freshly ground Black pepper
I served it with carrot and celery batons.
Monday, August 27, 2007
Firstly I must apologise for not taking photos:( but the crumble topping is so simple and yummy that it would be sinful to not share it. So here goes
Chop up a plums in big bite size pieces-enough to cover base of your dish.
Sprinkle on some organic blueberry cordial and some soft brown sugar to taste. I also added a small swirl of vanilla bean paste or could use vanilla extract
Next you make the crumble-we need- butter 2oz, plain flour about 4oz, soft brown sugar abt 2 oz, 1-2 T of dessicated coconut and 1-2 T of oats.
Cube butter and mix with flour and sugar, add the rest and sprinkle on to fruit. I had a small dish of fruit so saved half of my crumble topping for another crumble tommorow.
Bake in hot oven-180deg C for 15-20 mins for small dish or 20-30 mins for large dish)