✶ the Kitchen ✶

Apple Crumble

This recipe is very vibes based! As long as when you make the crumble mix the ratio is half fat (butter) to flower you should be good!

Ingredients

• cooking (bramley) apples x3
• flour 120g
• butter 60g
• sugar 40g (more if you want the apples sweeter)

Method

1. Peel, slice, and rinse the apples.
2. Without adding more water, put them in a large pan on a very low heat.
3. Keep the lid on for at least 10 minutes, then stir until soft and stewed. Add sugar or cinnamon to your liking.
4. Make sure the apple is cool before adding it to your glass cooking dish.
5. If you'd like you can add cooked blackberries, rhubarb, or sweet mince!
6. Preheat the oven to 180°C.
7. Measure out the flower and butter, making sure the butter stays as cold as possible for as long as possible.
8. Chop the butter into small pieces and either use a food processor or your hands to crumble the mixture.
9. Add in the sugar and stir through gently, feel free to add more if you'd like it sweeter. At this point you can add oats if you like them.
10. Cover the apple in the crumble mixture. I tend to do 1/3-1/2 crumble mix.
11. Put in the oven for about 30 minutes and until the top is golden brown.

Bolognese

Ingredients

• lean beef mince 750g
• lean pork mince 500g
• carrots large x3
• mushrooms 400g
• onion extra large x3
• bulb of garlic 1/2
• tinned chopped tomatoes
• tomato passata 500g
• tomato puree 2tbsp
• marmite 1tbsp
• extra virgin olive oil
• celery salt, garlic salt 1tsp
• mixed herbs 1/2 jar
• oxo cubs x2
• Worcestershire sauce 50ml

Method

1. Put the olive oil into a large (deep, saucepan) pan, just enough that is covers the bottom.
2. Dice the three onions, food process them, put in the pan. Put the lid on - the aim is to soften the onions until they turn clear, not to fry them.
3. Crush the garlic gloves and add to the onions when they have turned clear.
4. Add 1 tin of tomatoes to the slow cooker on a high heat with the lid on.
5. Add the beef and pork into a frying pan until brown then add to the slow cooker.
6. Dice carrots using food processor and add to saucepan.
7. Add all seasoning to saucepan, along with 1 tomato tin and passata.
8. Add puree to the slow cooker.
9. Blitz the mushrooms in food processor and add to saucepan, then add marmite.
10. Let simmer until all is warm.
11. Add the saucepan contents to the slow cooker.
12. This takes about an hour. Leave to cook on low heat in slow cooker for 2-3 hours (if just using a saucepan then only for 1, stirring every 10 minutes)

Lemon drizzle cake

Ingredients

• 225g unsalted softened butter
• 225g self raising flower
• 310g caster sugar (85g - maybe 60g - for drizzle)
• 4 eggs
• 2 lemons (1 zested before juicing)

Method

1. Preheat the oven to 180°C (160°C fan)
2. Beat together the butter and 225g of the caster sugar until pale and creamy
3. Add the eggs one at a time and slowly mix through
4. Sift the flower and use 1 lemon for zest and juice, mixing until well combined
5. Use a loaf tin and line with greaseproof paper then lightly grease it before spooning in the mixture to the tin
6. Bake for 45-50 mins until a skewer inserted comes out clean
7. While cake is cooling mix together the juice of the 1 lemons and the remainder of the caster sugar then prick the cake all over and pour