I collect cookbooks, I check out food blogs, I bookmark some, add some to my reading list. A lot of blogs have their recipes published to have people gushing over how nice the recipe looks or sounds. Sometimes the odd person writes a comment after trying the recipe out. Now that’s helpful. With all the wonderful photographs accompanying the recipes every recipe sounds delicious. But that’s not always true, believe me I have had some flops before. Same for cookbooks. Some of the cookbooks I have bought have turned out to be just good enough to look at, but some have been really great to cook from.
So anyway I have been trying a number of recipes from several blogs and cookbooks. I thought I could post a few successful ones.
One of my favourite blogs is Smitten Kitchen. And when Deb Perelman, author of the blog, published a cookbook of course I had to have it. And the book did not disappoint. I cook regularly from it.
One recipe I make often is the fruit crisp.
The original recipe used apricots but I used a pear and apples.
Coconut blossom sugar is a new discovery for me. It’s farmed on the island of Java, Indonesia. It says on the packet “this unique sugar imbued with subtle caramel,spice and butterscotch notes”….well, I was hooked. And I love it. I used this instead of turbinado sugar used in the original recipe.
Oats is added and makes it a wholesome breakfast dish with some almonds thrown in. Flaked almonds would be a good substitute but I did not have any so I just chopped some whole almonds. If you are worried about the amount of butter used, don’t be, it actually can be used over a few days if stored in the fridge. Makes a great snack too!
Cooked, till the whole topping comes together, it goes on the fruit.
Bake till done and serve it on yogurt or eat as is. Delicious, healthy, I mean you are having fruit,nut and oats in one go! It can’t be bad for you right?
Deb calls it apricot crisp.
455 gms of apple and pear together
3 tablespoons of coconut blossom sugar
1 tablespoon of plain flour
pinch of nutmeg
60 grams butter
75 grams of coconut blossom sugar
45 grams rolled oats
65 grams plain flour
a pinch of salt
a handful of almonds or 2 tablespoons sliced or flaked almonds
Preheat oven to 180 degrees C
prepare fruits by peeling and coring apple. Dice them. Dice the pear after coring. Pile them into a gratin dish big enough to fit the fruit in one layer. Stir the sugar, flour and nutmeg and sprinkle over the fruits.
Make the topping by melting butter then adding the sugar, oats, then the flour and finally the chopped almonds and salt. Mix for about 5 minutes. Strew it over the fruit and bake in the oven for about 40 minutes. You might want to check in after 30 minutes. Don’t let it brown too much. You can cover with foil if it browns too soon.
Serve with yogurt. Or eat as a snack just on its own.
This makes about 3 cups of fruit crisp.
I found you can easily reduce the amount of sugar if you don’t like it too sweet. It also depends on how tart the apples are. Deb suggests using a plum and peaches combo too.