Festive Strawberry Apple Almond Crumble



Strawberry Apple Almond Crumble

 

 

This crumble is simply and utterly divine. The tartness from the strawberries and apples marries beautifully with the rich, buttery, almond topping. The apples add texture to the filling, while the strawberries add a much needed juicy decadence. The hint of lemon cuts through the sweetness and the topping does what it should do: adds a crunchy-buttery-rich-biscuity finish.

 

 

As I have mentioned in past posts, I love cooked apples even more than raw ones (they are quite bland when raw), and obviously I like apple crumble. However, I wanted to do something a little more decadent and I suppose Christmas-sy (hence the red and green) – even if it was simply subliminal. Having seen the wonderful price of strawberries (a punnet at PNP was R15), I had no choice but to buy them and add them to a crumble – I think it was then when the subliminal Xmas message popped into my head. Also, loving the flavour of almonds, and knowing it works perfectly with apples and strawberries, I knew it would be just the thing to make this crumble even better.

 

 

 
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Pomegranate Swirl Ice-Cream and the Magnum Event



Pomegranate Swirl Ice-Cream and the Magnum Event

Two week’s ago I attended the Magnum Pink Pomegranate and Black Espresso Launch held at the oh-so suave Shimmy Beach Club. It was a fabulous event with cocktails everywhere you looked and delicious finger foods that swirled around as waiters made their way through the crowds. Also on the menu, obvious, but not disappointing, was the new Pink Pomegranate and Black Espresso Magnums. Before I get into the new Magnum flavours, I think it imperative I talk a bit about the event and the very exciting Magnum auction.

The event kicked off with, Top Billing hunk, Janez Vermeiren introducing the new flavours, and an extremely exciting Magnum competition. What is the competition? It’s a Magnum Twitter Auction. It’s the very first for South Africa where tweets equal currency.

At the event we were given a sneak preview on how the auction will work by having two prizes up for bids. Each prize was inspired by the new Magnum flavours. Representing the Pink Pomegranate was a gift set of pink Ted Baker clutches, Guess sunglasses and other desirable objects. Representing the Black Espresso, was a similar gift set only in black. However, to win a gift set was up to you to tweet for it. The more you tweeted the more chance you stood to win.

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Whole-Roasted Cauliflower



The Humble Cauliflower

 

This is a great way, not only to prepare cauliflower, but also to elevate it into something more than just a vegetable component to a dish. Placing a whole-roasted cauliflower onto your table will certainly get everyone talking. This usually insipid white vegetable is transformed into a golden-charged globe begging to be eaten (certainly a deviation from the usual response to cauliflower).

 

Aside from looking dramatically amazing, the taste is also one to rave about. Before roasting, the whole cauliflower is poached in a stock of white wine, vinegar, herbs and water. This process slightly pickles the cauliflower and infuses it with flavour; while roasting makes it crisp and the charged edges has a much needed slight bitterness that adds another tone to the dish.

 


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Chocolate Fondant NOMU Style



Chocolate Fondant NOMU Style

 

 

Last week Wednesday I was invited by NOMU to attend an “afternoon of irresistible treats”, as per the invitation so tantalizingly phrased it. And what an afternoon of decadence and spoiling it was. Thank the Pope I never ate lunch, as per the invite suggested with a somewhat sneaky-effective-luring “p.s” (typed at the bottom of the page). Having skipped lunch and walked from Cavendish Mall (yes, you read right), ALL THE WAY to Winchester Avenue, Bishops Court, to Ottimo Ciba, where the event took place, I was more than comfortably hungry – to be frank I was bloody starving.

 

 

On entrance, worryingly sweaty and with disheveled hair, (the walk was frightfully hilly and LONG), I was warmly greeted by Paul (husband to NOMU creator, Tracy), who handed me a name badge and ushered me to the room where the “irresistible treats” where to be found and the mystery behind the invite was revealed.

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Pickled Root Vegetable and Crumbed Goats Cheese Salad



Pickled Beet and Baby Rainbow Carrot Salad with Goats Cheese

 

 

I just love the look of baby rainbow carrots, however I don’t find them very sweet – in fact I think they’re a bit on the bitter side. I usually don’t like to use them, for (1). normal carrots are much nicer and (2). I am not a huge fan of cooked carrots. But, I had to find a way to use them, after all they are so cute and pretty! I decided to make them into pickles. I love pickles, and I really like pickled carrots and it just so happened that that If I bought the carrots I got R10 off if I bought beets as well – so obviously with a deal like that, who could refuse? Sarcasm aside, I did think that beets were a good idea to buy – they’re pretty cool pickled too and they’re rather healthy too.

 

 

Crumbing and frying goats cheese is simply scrumptious – I don’t think I should ever eat it any other way. Once fried, they become little cheese croquettes that are warm in the inside and crunchy on the outside – what more can you want? Well, pickles (obviously).

 

I chose to use the pepper-coated one (since it was in the fridge), it was very delicious and I think any flavour goats cheese would go down a treat. These goats cheese croquettes would also work well in a salad of Parma Ham and roasted cherry tomatoes and toasted pine nuts. They would also work great served as a tapas – they are so marvelous they can handle their own.

 


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