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Mary Flahavan’s Apple & Cranberry Crumble

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.
 http://www.flahavans.ie/recipes/deep-filled-apple-and-cranberry-crumble-/419
Posted on

Mary Flahavan’s Apple & Cranberry Crumble

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.
 http://www.flahavans.ie/recipes/deep-filled-apple-and-cranberry-crumble-/419
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Rachel’s Smoked Mackerel, Apple and Fennel Salad

rachel-rocket-recipes_2

Serves 4-6.

You will need:

5 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

Salt and freshly-ground black pepper

2 fennel bulbs, trimmed and cut lengthways into 3-4mm (¼in) slices

2 apples (unpeeled), quartered, cored and cut into wedges 5mm (¼in-½in) thick

4 smoked mackerel fillets, skin removed and flesh torn into bite-sized chunks

4 handfuls of rocket leaves

First, add the extra-virgin olive oil and the lemon juice to a large bowl. Season with the salt and freshly ground black pepper, then whisk everything together. Next, add in the sliced fennel, the wedges of apple and the chunks of mackerel. Mix together well, then add the rocket leaves and gently toss everything together to dress the leaves. 
Divide between plates and serve immediately.

 

Rocket Recipes:

 http://www.rachelallen.com/post/smoked-mackerel-apple-and-fennel-salad

 

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Rachel’s Smoked Mackerel, Apple and Fennel Salad

rachel-rocket-recipes_2

Serves 4-6.

You will need:

5 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

Salt and freshly-ground black pepper

2 fennel bulbs, trimmed and cut lengthways into 3-4mm (¼in) slices

2 apples (unpeeled), quartered, cored and cut into wedges 5mm (¼in-½in) thick

4 smoked mackerel fillets, skin removed and flesh torn into bite-sized chunks

4 handfuls of rocket leaves

First, add the extra-virgin olive oil and the lemon juice to a large bowl. Season with the salt and freshly ground black pepper, then whisk everything together. Next, add in the sliced fennel, the wedges of apple and the chunks of mackerel. Mix together well, then add the rocket leaves and gently toss everything together to dress the leaves. 
Divide between plates and serve immediately.

 

Rocket Recipes:

 http://www.rachelallen.com/post/smoked-mackerel-apple-and-fennel-salad

 

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Odlums Granny’s Apple Cake

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 175g/6oz Butter or Margarine
  • 175g/6oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 1 level teaspoon Goodall’s Cinnamon (optional)
  • 3 Apples (peeled & cored)

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Grease and base line a 900g/2lb loaf tin.
  2. Beat butter/margarine and sugar together. Add the eggs, one at a time, beating well after each addition.
  3. Stir in the sieved flour and cinnamon, if used.
  4. Roughly chop 2½ apples and stir into the mixture, then transfer to the prepared loaf tin.
  5. Slice the remaining half apple into thin circles and arrange on top of mixture.
  6. Bake for 30 minutes approx. Allow to stand in tin for about 5 minutes, then turn onto a wire tray to cool.
  7. To finish, dust with sieved icing sugar. Enjoy!

Granny’s Apple Cake

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Odlums Granny’s Apple Cake

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 175g/6oz Butter or Margarine
  • 175g/6oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 1 level teaspoon Goodall’s Cinnamon (optional)
  • 3 Apples (peeled & cored)

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Grease and base line a 900g/2lb loaf tin.
  2. Beat butter/margarine and sugar together. Add the eggs, one at a time, beating well after each addition.
  3. Stir in the sieved flour and cinnamon, if used.
  4. Roughly chop 2½ apples and stir into the mixture, then transfer to the prepared loaf tin.
  5. Slice the remaining half apple into thin circles and arrange on top of mixture.
  6. Bake for 30 minutes approx. Allow to stand in tin for about 5 minutes, then turn onto a wire tray to cool.
  7. To finish, dust with sieved icing sugar. Enjoy!

Granny’s Apple Cake

Posted on

Odlums Granny’s Apple Cake

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 175g/6oz Butter or Margarine
  • 175g/6oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 1 level teaspoon Goodall’s Cinnamon (optional)
  • 3 Apples (peeled & cored)

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Grease and base line a 900g/2lb loaf tin.
  2. Beat butter/margarine and sugar together. Add the eggs, one at a time, beating well after each addition.
  3. Stir in the sieved flour and cinnamon, if used.
  4. Roughly chop 2½ apples and stir into the mixture, then transfer to the prepared loaf tin.
  5. Slice the remaining half apple into thin circles and arrange on top of mixture.
  6. Bake for 30 minutes approx. Allow to stand in tin for about 5 minutes, then turn onto a wire tray to cool.
  7. To finish, dust with sieved icing sugar. Enjoy!

Granny’s Apple Cake