So I’m still quite addicted to this Instagram lark, I check my feed daily to nosey at other people’s pictures, it’s like little windows into other worlds and I love it. In an attempt to showcase some of my food and feeds over the past month or so I’d like to introduce you to ‘My Instagram Feast’ which will hopefully be a regular (ish) feature on this blog (if i can manage to take a picture before guzzling down my food – it’s a serious problem you know?! all too often I find myself out and about devouring the most exquisite gluten-free treats only to realise at the last mouthful I’d forgotten to take a picture – doh). So anyways I was talking about my feast yeah? Well you’re all invited to join the feast and if you want to keep up to date with my Instagram food fetish then follow me at @whatislaate.
From top left, picnic in the woods, Natural History Museum's mammoth salad selection, Sunday tray bake, Lindt Carrot (oh my), Aubergine Bake, new season British asparagus with tarragon beurre blanc, rather hazy gluten-free fish and chips (I was too excited at the prospect of batter to take a good shot!), victoria sponge (gf) and my dad's gluten-free Chinese spread (oh yeah)...
So whats your Instagram name?
I do love a good crumble, I can pretty much make a crumble mixture by eye these days but just for you I’ve measured out the quantities (I’m good to you aren’t I?).
Crumbles are the ultimate comfort food and served with custard can make many a grown man, or woman, weep with pleasure. It’s a simple recipe and just as easy to make gluten free, if you aren’t a coeliac then just substitute gluten free flour for the ‘normal’ stuff.
I’ve made an apple one here because I’ve been popping down to my local market of late and getting the bargain of all bargains on big fat juicy Braeburns of 10 for a pound, can’t say fairer than that can you, but one can only eat so many apples a day in their raw form, so a crumble was in the offing from the moment those apples hit the bag. You could use any fruit you like with this recipe, a bit of forced rhubarb would be nice or if you are making this at the end of the summer a few hedge picked blackberries in with the apples would go down a treat. Right, enough waffling and onto the recipe.
- 4 oz gluten free plain flour (I used Dove’s Farm)
- 2 oz of butter
- 1 1/2 oz of sugar
- 5 big apples
- a handful of sultanas
- 1/2 a teaspoon of ground cinnamon
- A squirt of agave syrup
- A baking dish about 25 cm long or whatever you;ve got
Pre heat the oven to 200 degrees. Peel and chop the apples roughly then stew in a pan with the sultanas, cinnamon, agave syrup and a splash of water until tender. Pour apples into dish. Rub the butter into the flour until you have crumbs. Add the sugar and stir. Then sprinkle the crumble mixture on top and shake to settle. Bake in the oven for a bout 30/35 min until starting to turn a light golden and the apples bubbling up from the bottom.
Serve with custard, make your own if you can be bothered, it is much better that way but don’t feel guilty if you just peel open a tub from the cupboard. I didn’t…
Well hello there. No more apologies, I’m just slack ok? ...and, well, I do have a quite demanding day job too, so yeah… let’s just leave it there.
This is the perfect cake for cool, blustery, drizzly days, it warms you, settles you and is practically a health food (ok it is a cake). I was a bit poorly yesterday and was
researching looking up all things ginger on the internet in search of something to settle my stomach. However I was a bit too sick to actually get up off my arse and cook something so, today, feeling better, having done some work (got to get that in there!), I felt it was time to experiment a little in the kitchen again. I’m a big fan of this combination of flavours in a juice, but after ordering one of those juicing contraptions a couple of years ago (well, actually I bought one twice, once when I was a teenager, insisting it would be used every day and I would clean it meticulously, in fact I think it’s still in my parent’s cupboard, coated in dried up vegetable mush) I hastily sent the second one back after switching it on and realising it sounded like a Mitsubishi motorbike revving in our kitchen, not necessarily what you want as your invigorating wake up call of a morning. Anyways cake is much better isn’t it, juice is for namby pamby health freaks, cake however is a health food of the more sophisticated mind, you have to think about it a bit harder, but yes, it is good for you in so many other ways.
Right enough of this clap trap, onto the cake.
- 3 small apples, grated
- 2 carrots, grated
- 3 nuggets of stem ginger, finely chopped
- 6oz of gf self raising flour
- 6oz of butter
- 6oz of caster sugar
- 1 rounded teaspoon of ground ginger
- 3 eggs
Pre-heat the oven to 180 degree (fan) or 200. Grease and line a loaf tin.
Cream the butter and sugar until pale and fluffy (nuke a little if solid from the fridge). Add the eggs, one by one, and beat in. Add flour, stir. Add ground ginger, apples, carrots and chopped up stem ginger and mix (try to sprinkle the stem ginger around the bowl a bit to stop it clumping together). Turn mix into loaf tin and bake for about an hour (or until a knife comes out clean). Serve however you bloody fancy, I’ve already tucked into mine warm from the oven – it’s good.
This is my attempt to sate my crumble craving (this is all your blinking fault MathildeheartManech, your crumble muffins and links to beautiful crumble making blogs!). This is not a crumble in any way but, in my diet addled brain, it seems to sit well as a lighter alternative that although lacking in the crumble still has that warm, spiced, sticky apple content that somehow fits so well in the beginning of Autumn. Serve this with rich, creamy vanilla ice cream or if like me that isn’t really an option, perhaps a crappy low fat version or some greek yoghurt spiked with vanilla and syrup.
Baked apples are something I often forget about then remember and become addicted once more. This is the perfect time, British apples in season, temperatures cooling and leaves tumbling from the trees. Wrap up, stick the oven on and relax with a bowl of baked apple and ice cream.
For 3 apples:
6 teaspoons of butter
half a teaspoon of cinnamon
2 teaspoons (? i just squirted) agave syrup (or brown sugar, golden syrup any sweet sticky goodness you have to hand)
A tablespoon of sultanas
Pre heat the oven to about 180 degrees.
Mix the butter, syrup, cinnamon and sultanas together. Core your apples and score a line with a sharp knife round the middle (i think this stops them exploding and also allows them to puff up like souffles as they cook). Stuff the butter and sultana mix into the centres and place on a baking tray. Cook in the oven for about 30/40 min or until golden, puffed and sticky.
Apple and Sultana Rock Cakes
I’ve been meaning to make Rock Cakes since I was given this little booklet made by Cousins and Grandma years ago, they had got her to type up her favourite recipes and then got the book bound for themselves and me. She was a brilliant cake baker and cook and I’ll always remember tea time when out would come her teapot cuddled by it’s hand knitted teacosy. Then, more importantly, with it would come the tin or tins of cakes. There was always a selection of cakes and biscuits but the ones I always went for were the rock cakes, I guess it was predominantly greed that made my little eyes pop and ask for those as they were often the biggest cakes in the tin and I loved their crumbly, rocky fruit filled nature.
Grandma's recipe booklet
This recipe has been adapted from the one in the book. I’ve made it gluten free and added some apple to it, mainly because it’s fruit and in my warped mind I thought it might make them a bit healthier but it also adds extra moist fruity bites. When I make these again I might even chuck in a bit of cinnamon too but they are just lovely as they are. The gluten free flour makes them finer and perhaps more crumbly in texture than Grandma’s but they are just as delicious and most importantly remind me of her. I’d like to think she’d really be pleased that it’s a recipe that has lived on and one that I have been able to share with my daughter as she shared with me in her kitchen all those years ago.
Introduction by Grandma
So here we go:
Apple and Sultana Rock Cakes (Gluten Free)
Ingredients and Method:
As seen in picture below, for gluten free replace flour with gluten free self raising I used Dove’s) and add a chopped up apple in with sultanas instead of the stated dried fruits.
Original rock cake recipe
And here they are…(5 fat club points – I’m a sad bastard I know)
Apple and Sultana Rock Cakes