200 Berry Crumble

I have reached TWO HUNDRED posts in less than a year! It was on the 26th July last year that I decided to delete the few posts that I had on my blog and start over again, this time focusing on cooking.
Over the last 12 months, I've made so many dishes and used so many combinations of ingredients that I would never even have dreamt of! It is only the last couple of years that I have discovered cooking, but I am so happy that I did! Thank you so much for dropping by, I hope you have found some inspiration on this humble blog of mine.

And now, for another modest little number, a berry crumble! It was the first time I have ever made crumble before, but I know for certain it definitely wont be the last one. Next time, I just have to remember to make bigger portions! Instead of the "sukrin gold" you can use any sweetner (preferably natural for your own sake!) or sugar, just remember that that'll change the nutritional information slightly!

These little crumbles were delicious without being too sweet, just the way I like it! Next time I might use agave instead of the sukrin gold though, just to see how it turns out with an ingredient that is slightly easier to get hold of!

200 Berry Crumble
(Serves 2, about 280 calories each)

175g mixed berries, fresh or frozen
2 tbsp sukrin gold, divided
4 tsp plain flour, divided
Juice of 1/2 tangerine or 40ml orange juice
25g porridge oats
20g almonds, flaked, chopped, or ground
1 tsp cinnamon
1 tbsp flavourless oil (sunflower, rapeseed, canola etc)

- Start by pre-heating the oven to 200°C.

- In a bowl, mix the berries, 1 tbsp sukrin gold, 1 1/2 tsp plain flour and the tangerine/orange juice. Divide by two small bowls or four ramekins.

- In another bowl, mix the remaining flour, almonds, porridge oats, cinnamon and 1 tbsp sukrin gold. Stir well before tipping in the oil and a splash of water.

- Top each bowl or ramekin with a thin layer of the crumble mixture, and bake in the oven for about 20 minutes until nice, golden and crisp!

You can serve this as it is, or with a bit or icecream or yogurt on the side!

On another note, the weather in Glasgow has almost been impeccable for over a week now, finally Summer decided to arrive *smiles*
Earlier today, I enjoyed a lovely barbecue dinner. But it was so simple that I didn't think it would be any point in posting it. Usually barbecues are all about improvising anyhow, right?

Have you been celebrating the season in style so far this weekend?


Inspired by:
http://www.lifescript.com/food/healthy_recipes/o/old-fashioned_fruit_crumble.aspx

- Jules

Vegetarian Shepherd's Pie

OK, so maybe I was hungry...Right, I was also aware that it was quite late and I'd been to the cinema, but the sound of vegetarian Shepherd's Pie? I couldn't resist, and I am sure glad I didn't, cause it was pretty tasty, I must say!

I tried to make one third of the original recipe I found, as the original sounded like way too much food, and chopping, for last night's meal. You can find the original recipe in the link at the bottom, where it is also vegan.

Here's what I used:


Vegetarian Shepherd's Pie
(Serves 4, about 400 calories each)

For the filling:

1,5 cup soya protein granules, also known as soy "mince" or TVP
2 cups of water - so you don't have to add more at later stage
2 tbsp soy suce
1 tsp each of onion powder, garlic powder and paprika (or more!)
1 tbsp oil
300 g chopped tomatoes
1-2 handfuls of green lentils
1 carrot, finely diced
1 celery stalk, finely chopped
1 small onion, chopped
1 garlic clove, finely chopped
1 tbsp vegetable stock (I used Marigold) or 1 stock cube
1 tsp each of oregano, thyme and pepper (or other pizza spices)

For the mash:

2-3 large baking potatoes, around 300-400 g, diced
2 tbsp butter
50 ml milk
Salt & pepper to taste

- Boil the water, and mix in the soy mince, soy sauce, paprika, onion- and garlic powder in a large saucepan, place a lid over. Take the pan off the hob and let it stand for ten minutes so the soy mince can take up all the flavours and water.

- Add a dash of oil, and stir the mince well for a few minutes, before adding the vegetables and stock. Stil some more and leave it to simmer a couple of minutes. Tip in the lentils and spices, combine, and leave it to simmer for 30-40 minutes. Stir occasionally and add a bit more water if i dries up.

- Whilst this is cooking away, start working on your mash! Chop the potatoes in small dice, and boil in some lightly salted water until soft, for about 20 minutes. Add the milk, butter and seasoning and mash for your life!

- When the mash is done (it doesn't matter if it's left for 10 minutes while the rest is getting ready) and the filling is nice and thick, turn the oven up to 200°C. Pour the vegetables and mince in, and nicely layer the top with the potato mash. Bake for about 15-20 minutes until the topping is slghtly golden - take out, let it cool down slightly, and dig in!

Original source:
http://www.veganeren.com/2011/09/shepherds-pie.html

- Jules