Foraged Plum Crumble with Almonds and Cinnamon

With the closing of summertime comes an abundance of readily available crops for the diligent forager to harvest. From apples to blackberries through to damsons and sloes, food found in Britain’s great and glorious countryside is pure happiness to collect.

Dawn: And eat! I simply adore foraging! I adore the outdoors…the being with one with the greatest female of all time: Mother Nature. And I adore the ability to feed oneself for only the effort of hand-picking our lush and plentiful earth’s fruits. So what recipe am I bringing you? A lovely and heart-warming wild plums crumble – with a twist.

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Ingredients

Serves 4

For the plum filling:

900g Plums, pitted and halved (shop bought is fine, too)

1tbsp Dark muscovado sugar (brown or granulated sugar is fine)

3tbsp Water

For the crumble topping:

75g Plain flour

25g Porridge oats

20g Low fat spread (or butter)

25g Dark muscovado sugar (again, brown or granulated sugar will work, too)

15g Flaked almonds

1tsp Ground cinnamon

Method

  • Pre-heat the oven to gas mark 5, 190°C electric.
  • Grease a 1 litre ovenproof dish and place the prepared plums in it, adding the muscovado sugar and water. Stir these ingredients together and put the dish into the hot oven.
  • Leave the plums to partially cook for about 10 minutes.
  • While the plums are baking, make the crumble by putting the flour, porridge oats and butter into a bowl. Using your fingertips, rub these ingredients together until they resemble fine breadcrumbs then stir in the flaked almonds, sugar and cinnamon. Gently stir the ingredients together being mindful of retaining the almonds in tact.

Dawn: I like the almonds being whole flakes as they give an extra nutty taste and crunchy texture to the dish when you are eating.

  • Take the plums from the oven and spoon the crumble mixture over them making sure its coverage is even.
  • Pop the dish back into the oven and bake for 30-35 minutes.

Dawn: Bake until the crumble has turned a nice golden brown colour and the luscious plums have sneaked a peek out from under their crumble overcoat. Serve immediately either with fresh cream or custard. I’ve used reduced fat crème fraîche which has a rather bitter taste whilst holding the consistency of thick fresh cream which I particularly like. And, what’s more, this beautiful baking recipe has cost pennies to make! 

For more economical and tasty food recipes, follow this blog – www.forfoodlovers.wordpress.com and scoot over to Twitter @Love_Food_UK for regular food chat as well as finding the Cooking Sensation over on Facebook (come ‘Like’, please). Oh, not forgetting the fab MumsNet Bloggers Network, too! 

Tasty Courgette and Mixed Peppers Tortilla

Not to mistake this Spanish tortilla with the Mexican wheat flour or corn tortilla that’s an unleavened circular flatbread, this version is based upon an omelette and usually consists of onions and potatoes, with other ingredients being used if and when required.

DSCI3503Dawn: Yes, and in this recipe, I’ve omitted the potatoes and opted for courgette and mixed peppers. This simple recipe makes a great tapas dish to serve at a picnic or add to a salad at home while also making for a nut!ritious lunch box addition and a tasty mid-afternoon snack – a great, all-round favourite at the Love Food HQ!

Ingredients

Serves 4

1tbsp vegetable oil

1 Large onion, peeled and finely chopped

1 Red pepper, washed, cored and sliced

1 Yellow pepper, washed, cored and sliced

1 Courgette, washed and sliced

7 eggs, beaten

1tsp Oregano (fresh or dried: if former, washed and finely chopped)

Salt and pepper

 Method

  • Preheat the oven to gas mark 5, 190°C electric.
  • Pour the oil into a large frying pan that’s safe to put in the oven, and heat the oil on a medium heat hob, adding the onion and stirring frequently to avoid the onion sticking to the pan.
  • Next, add the mixed peppers stirring them for 5 minutes as you watch them begin to soften in texture. Add the sliced courgette and cook for a further 5 minutes, stirring as the ingredients cook.
  • Add the oregano and stir this herb into the mixture. Next, add the beaten eggs swishing them around the pan to make sure all the ingredients are covered in this glistening yellow loveliness. Season with salt and pepper.
  • Cook on the hob until the mixture looks to be setting and you can lift the tortilla away from the pan base with a flat spatula.
  • Place the pan in the pre-heated oven and cook until the tortilla has risen, is golden brown and set.

Dawn: If you prefer, you can finish cooking the tortilla under a medium heated grill and do make sure that you watch it as it cooks to avoid it burning.

  • Cut the tortilla into 8 even pieces and serve either warm or as a cold dish with a salad of your choice.

Dawn: Another simple to make and easy to follow recipe from Love Food! Let me know how you get on with any of the recipes on this website, please. 

For more recipes from the Cooking Dynamo, follow @Love_Food_UK on Twitter and follow this blog www.forfoodlovers.wordpress.comYou’ll also find us on Mumsnet Bloggers Network and Foodies100…oh, and did I mention Facebook at www.facebook.com/lovefood.forfoodlovers? See you there for more fab recipes and food chat!

Green Salad and Pear with Mint Dressing

Salads – you can conjure any conceivable version when you allow your imagination to run riot!

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Dawn: This is a simple green salad that is great as a side dish or main meal. 

Ingredients

Serves 2

Salad:

10-12 Iceberg lettuce leaves, washed and chopped

A large handful of spinach, washed and chopped

1 Green pepper, washed, cored and sliced

2 Celery sticks, top and tailed, washed and chopped

1 Pear, washed and sliced

A few fresh basil leaves (or 1 tsp dried basil)

Salt and pepper to season

Dressing:

6-8 tbsps Natural low fat yoghurt

1 tsp Fresh mint leaves, washed and finely chopped

A squirt of fresh lemon (optional)

Method

  • Put all the salad ingredients in a large bowl and mix together. Season.
  • Put all the dressing ingredients into a small dish and mix together until combined. Pour over the green salad and serve.

Dawn: There you have it! A simple recipe that is ideal on a summer’s day or as a side dish to a winter’s dinner.

What’s more, if you don’t have fresh mint then use a ready-made mint sauce: it tastes refreshing and is super quick…it’s what I call a “Cook’s Cheat Tip”!

And don’t forget to make a batch of your very own homemade natural yoghurt over at “How to Make Natural Yoghurt“!

For more economical and tasty food recipes, follow this blog – www.forfoodlovers.wordpress.com and scoot over to Twitter @Love_Food_UK for regular food chat as well as finding the cooking sensation over on Facebook (come ‘Like’, please). Oh, not forgetting the fab MumsNet Bloggers Network, too!