Apple crumble

 This is the easiest home made dessert. Just bake together the stewed apples with some crumble on top, serve with cream, creme fraiche and you have beautiful treat. I made mine in individual ramekins as I think it looks pretty but you can easily bake it in big heat proof dish. 

Preheat the oven to 200C. Prepare 4 ramekins.

Ingredients for 4 portions of apple crumble. 

Fruits:

• 25g butter
• 450g cooking apples
• 1 tsp cinnamon
• 2 tbsp brown sugar
• 50g frozen blueberries ( optional)

Peel off, core and chop apples. Heat up the butter on frying pan. When is melted and hot add the apples, cinnamon and sugar. Stir well while cooking. Stop when apples become soft. Remove pan from the heat. If you would like to add blueberries stir them in now. 

Crumble:

• 50g porridge oats
• 40g butter
• 50g flour
• 30g brown sugar + some to sprinkle

Place all ingredients in a bowl and mix them with your fingers until resemble bread crumbs. Set aside.

 

Divide the fruits among all ramekins, then cover with crumble, sprinkle with small amount of sugar on top this will give crumble the extra crunch. If you want to serve the crumble immediately put the ramekins into an oven for 25 - 30 minutes. For later just keep in the fridge.

Serve warm apple crumble with some ice cream, cream or creme fraiche.

 Enjoy!

Recipe in Polish

Mini quiche light

Today I would like to present my try to Lorraine Pascale recipe. This is light version of mini quiche. The regular pastry was replaced with filo pastry, some of eggs with egg whites... I have to say I like them better than regular quiche. The pastry was flaky and crunchy, not soggy. The filling was creamy with crunchy bites of bacon and small onion chunks.  What I like the most was that it took two bites to eat them. This is perfect finger food for this festive season. 

Ingredients for 12 mini quiche:

• 1 onion
• 150g bacon trimmed of any fat and diced
• pinch of thyme
• 200g half - fat creme fraiche
• 75 ml low fat milk
• 25 g finely grated Parmesan
• 2 eggs
• 2 egg whites
• pinch of nutmeg
• 4 and 1/2 sheets filo pastry
• 1 tbsp mustard
• slat and pepper
• olive oil

Dice the onion and bacon. Cook the onion until soft then add bacon and thyme and continue to cook until the bacon is cook through. Set aside.

Preheat the oven to 180C. Brush the muffin tin cups with olive oil. Cut the filo pastry into squares 12 x 12 cm approximately. Line each muffin tin cup with three pieces of filo pastry. Make sure to push the pastry down so it is in the corners of each muffin hole. Then with a brush or your finger spread small amount of mustard on the bottom of each mini quiche. Set aside. 

Pour the milk, creme - fraiche, Parmesan, eggs, egg whites, nutmeg, salt, pepper into a measuring jar and whisk them with fork until smooth. 

Place the muffin tin in front of you divide the fried bacon and onion among all mini quiche bases, then pour in the mixture of eggs and cream. Brush the exposed pastry with a little oil.

Insert the muffin tin into preheated oven. Bake until the filling won't be wobbly in the middle and filo pastry turns gold, about 30 minutes. 

Remove from the oven. Leave for a few minutes in muffin tin. Then holding gently by exposed pastry twist a little and lift up. Sprinkle with chopped chive.

 Enjoy !