Desserts (Hot & Cold)

Hot desert

I haven't got the weight of the ingredients
Apple, blackcurrant and rhubarb crumble.
I cook all the fruit, put it in a dish.
Then make the crumble like making pastry and add sugar but don't bind it together.
Put on top of the fruit, put in oven until golden on top.

 

Hot

I once tried to create my own hybrid pudding

Stuffed Toffee Apple and Plum Crumble.

The idea was sound. The execution was dificult. It didn't turn out quite right on the night.

Somewhere I still have the recipe I worked to. If I can scan it and upload it, it will save me a lot of typing.

Watch this space.



G.

 

I've not to date learnt how to make toffee/caramel sauce. I usually burn it. The sauce I made that night was too thin and didn't coat the apple as planned. Also the apple wasn't cooked all the way through. Other than that it was perfect.



G.

 

Cold

Pumpkin Pie with Pecan Streusel (from Cake Boss)

Ingredients



1 pre-baked Flaky Pie Crust


Filling:

1 (15-ounce) can pumpkin unsweetened solid pack

1 (14-ounce) can sweetened condensed milk

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/8 teaspoon ground cloves


Streusel:

1/3 cup all-purpose flour

1/3 cup packed light brown sugar

1/3 cup rolled oats

1/3 cup pecans coarsely chopped

3/4 tsp ground cinnamon

4 tbsp cold unsalted butter cut into small pieces










Recipe Details

Yield: 8-12 Servings

Directions

Preheat the oven to 375°F.

For the filling: combine the pumpkin, sweetened condensed milk, eggs, vanilla extract, cinnamon, allspice, ginger, nutmeg, salt, and cloves in a medium bowl; whisk well to mix. Pour the mixture into the pie crust.

For the streusel: combine the flour, sugar, oats, pecans, and cinnamon in a bowl. Add the butter and rub it into the mixture with finger tips until mixture looks like coarse crumbs and clumps together when compressed. Sprinkle streusel mixture over pumpkin filling.

Place pie pan on baking sheet and set in the lower third of the oven. Bake 40-50 minutes or until the filling is set and the streusel is golden brown. If the edges of the crust or streusel start to brown too quickly cover the pie loosely with foil and continue to bake. Remove from the oven and cool completely on a wire rack before cutting. Chill if desired.


This is the way it appeared on the original website. I made mine slightly differently.

I started with a biscuit base of crushed digestives and pistachios.

Instead of canned pumpkin I used roast butternut squash.

Unfortunately I can't remember what else I did as I only attempted it once. What I do remember is that it was rather yummy.



G.

 

I can see the flaw with your recipe ... there are no quantities given for the key ingredients

ETA This comment is with reference to your Toffee Apple and Plum Crumble recipe

 

Hot

Pancakes



5 dl milk
2 eggs
1/2 dl sugar
pinch of salt
1/2 dl vegetable oil (we usually use rapeseed oil) or melted butter
2,5 dl wheat flour (or barley flour)

vegetable oil or butter for frying

Lightly whisk the eggs and the salt with the milk. Add sugar. Add the flour in a thin stream little at a time, whisking continually to avoid the forming of lumps. Finally add the melted butter which helps to prevent the pancakes from sticking to the pan during frying.

Cover the batter and let it stand for 1/2 to 1 hour for the flour to absorb the liquid.

Heat a pancake pan until very hot. Generously butter the pan and pour the first batch of the pancake batter in a thin layer in the rounds. Fry until the bubbles on the batter surface begin to set and flip the pancakes over with a spatula.

Fry the pancakes until they are golden brown, although the first batch, as with any batter, usually turns out bad — pale, bland and slightly soggy.

Continue frying with the rest of the batter.

Serve with jam (strawberry jam is traditional in here), with ice cream or vanilla sauce.



You can use same basic recipe also for savory pancakes (just leave sugar away and add 1/2 tsp salt).

To these pancakes I added 2 dl cooked spinach and 1 dl grated carrot:

 

I clicked on this thinking it would be about cacti