This past weekend, we had a Passover themed dinner filled with some truly delicious Jewish food. From fruity-glazed chicken to brussels sprouts, unleavened bread and rugelach everything was so, so good.

It was a beautiful weekend in Portland and we started off our night on the rooftop balcony of Taylor’s apartment complex over looking the city.


Sunny days in Portland are the absolute best. We live in such a beautiful city and everything shines when the sun comes out.


We had a lot of fun enjoying the sunshine, cooking together, eating, laughing, singing, talking and describing our ideal men. {I’d tell you more but what happens at FND stays at FND :)} These recipes are so fun and easy to make. All the different flavours combined together beautiful and I absolutely recommend you try your hand at making them!


Pomegranate Glazed Chicken:


  • 2 cups pomegranate juice
  • 1 cup orange juice
  • 1 tsp. dried rosemary
  • 3 garlic cloves, crushed
  • Coarse salt and ground pepper
  • 2 tsp. red wine vinegar
  • 4 bone-in chicken breast halves


  1. Preheat oven to 425°F, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
  2. Make glaze: In large skillet, combine juices, rosemary, garlic and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down side of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid measuring cup; stir in vinegar. Reserve cup glaze for serving.
  3. Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes then brush chicken with glaze. Continue baking, brushing chicken with glaze every 5 minutes, until chicken is cooked through, about 15-20 minutes. Let rest 5 minutes, then drizzle with remaining glaze. Serve.




  • 6 grated red apples (skin and core removed)
  • 3/4 cup chopped walnuts
  • 1/3 cup Mogan David wine (or another sweet Jewish wine)
  • 2 tsp. cinnamon


  1. Mix all ingredients together. Refrigerate until ready to eat.


Honey-Roasted Brussels Sprouts: 


  • Brussels Sprouts
  • Honey


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and arrange Brussels sprouts on top. Drizzle with honey.
  2. Bake for 25-30 minutes.



Unleavened Bread: 


  • 4 cups whole-wheat flour
  • 1 cup white flour
  • 2 cups water
  • 1/4 cup honey
  • 1 1/2 tsp. salt
  • 1/4 cup oil


  1. Combine all ingredients together.
  2. Roll out to 1/8″ thick and place on greased cookie sheet.
  3. Score into 1-inch squares. Bake at 400°F for about 15 minutes.






  • 4 cups all-purpose flour
  • 2 cups (4 sticks) unsalted butter, cut into tablespoon-sized cubes
  • 1 tbsp. kosher salt
  • 1 pound regular cream cheese, chilled and cubed
  • 1/4 cup regular sour cream
  • 1 egg, lightly beaten
  • Raw sugar, for decorating

Chocolate Filling: 

  • 2/3 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 1 cup chocolate, finely chopped
  • 3 tbsp. butter, melted and cooled
  • if you want to make only chocolate rugelach, double this filling recipe

Strawberry Filling: 

  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1lb. strawberries, hulled and quartered
  • if you want to make only strawberry rugelach, double this filling recipe



  1. Add your cubed butter and flour to your food processor and process for about 30 seconds or so, until the butter is broken up well and the mixture looks like wet sand. Just be sure to work quickly so the butter doesn’t melt. Transfer the butter and flour mixture to a large mixing bowl (the biggest one you’ve got) and add in the salt, cream cheese, and sour cream. Mix everything together quickly, breaking up the cream cheese with your hands and working it well into the flour, until the mixture is crumbly and only pea-sized amounts of cream cheese remain visible. Again, work quickly so that the cream cheese doesn’t warm up too much. A few ribbons of cream cheese are fine; in fact, they will be delicious once baked.
  2. Turn the dough out onto a sheet of foil, press down on it slightly, and form the dough into a thick disk. Wrap the disk tightly in the foil, and chill in the refrigerator for as little as 20 minutes or as long as overnight. While your dough chills, make your filling(s) of choice.
  3. When your dough has chilled, you are ready to fill ‘em and bake ‘em. Preheat your oven to 350°F and line a few baking trays with parchment paper and sprinkle the paper with some raw sugar. Unwrap the dough, divide it into 2 parts, and put one part back in the fridge so it stays cold. Flour your work surface extremely well, then knead the dough a bit to make it less sticky and more maleable. Roll the dough into a ball, then press it down until it’s about ¾-inch thick. The sides may crack a bit at first, but just keep working it until you have a smooth sided disk, adding more flour as needed to keep your hands from sticking to the dough.
  4. Roll the dough out into a 10 to 12-inch circle of even thickness. Fold the dough into a half-moon and use a pizza cutter or sharp knife to cut away any uneven sides, as you want the circle to be as symmetrical as possible for even cookies. Unfold the dough so it’s a full circle again.
  5. If you are using the chocolate filling, brush the dough with your butter, then sprinkle the chocolate evenly over everything, pressing down a bit to make the chocolate stick. Use a pizza cutter or sharp knife to cut the circle into 16 equal-sized wedges.
  6. Roll the dough up, starting with the bigger side, tightly and carefully, to make the classic rugelach shape. Place the rugelach seam side down onto your parchment. Continue with the rest of your dough, then brush each rugelach with your egg wash and sprinkle with raw sugar. Bake for 15-20 minutes, rotating the trays halfway through baking, until the cookies are a light, golden brown. Allow to cool before moving and serving. These will store well in an airtight container for up to 1 week at room temperature, and will freeze well for up to 3 months.

Chocolate Filling: 

  1. Combine the sugar and cinnamon and chop your chocolate. Melt your butter and let it cool. When you are ready to use, brush the butter over the rolled out rugelach, sprinkle with the cinnamon-sugar mixture, then press the chocolate down evenly over the dough. Roll up and bake.

Strawberry Filling: 

  1. In a medium sized pot, combine the sugar and water. Bring to a simmer, and stir constantly, until the sugar has dissolved completely. Bring the mixture to a simmer again, and without stirring, allow it to simmer for a solid 4 minutes. Reduce the heat to medium-low, add in the berries, and stir. Bring the temperature up to medium, and stirring frequently, cook the berries down until thickened, about 15-20 minutes. Use a wooden spoon to mash the berries up a bit. This may look watery at first, but have no fear! It will thicken up.
  2. When the mixture looks thick enough, move the pot to an ice bath and, being careful not to get any cold water into the jam, stir vigorously until the jam has cooled a bit and looks thick. Place a piece of plastic wrap directly over the top of the jam, to protect it from forming a skin, and set aside until ready to use. This makes a great regular ol’ jam, too, if you have leftovers! It will keep well in the fridge for up to 1 week in an airtight container (or a few months if you sterilize the jar you put it in).
  3. When you are ready to use the strawberry filling, spread it out over the rugelach dough (use a light touch, you really don’t want to overfill it as it will seep out and burn to the bottom of the pan/cookies) and bake as directed above.



IMG_6480Happy eating, everyone!



Amy was up in Portland this weekend and she decided Thai would be the perfect theme for us to tackle. She was right.

We filled Taylor’s apartment with fragrant coconut rice and spicy stir-fried tofu, sautéed veggies, honey sesame rolls and lots of laughter.

My favourite part of this meal was definitely the coconut rice. Beyond easy to make but filled with so much flavour — and the added turmeric gives it a pretty yellow hue. The recipe we used did make a lot of rice but it’s definitely something you can eat as leftovers or freeze for another use.

I’m not a big tofu girl, something about the texture just kind of weirds me out. This tofu though made me see it in a whole new light. It was perfectly cooked (no weird textures) and the spices used to season it were the perfect way to jazz it up. And paired with the coconut rice? So delicious.

Spicy Stir-Fried Tofu with Coconut Rice:



  • 1 3/4 cups basmati rice
  • 4 tsp. roasted peanut or coconut oil
  • 1 small onion, finely diced
  • 1 tbsp. minced ginger
  • 1 garlic clove, minced
  • 1/4 tsp. turmeric
  • 1/2 tsp. sea salt
  • 1 (15-ounce) can coconut milk
  • 1/2 tsp. lime zest


  • 1 package extra-firm tofu
  • 1 tbsp. ground coriander
  • 1 tbsp. ground cumin
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne
  • 1 tsp. sea salt
  • 2 tsp. sugar
  • 2 tbsp. peanut oil
  • 4 scallions, including half the greens, coarsely chopped
  • 2 tbsp. fresh lime juice
  • 1/2 cup cilantro, chopped, for garnish


  1. For the rice: Gently wash the rice in a bowl, soak for 30 minutes, then drain.
  2. Warm the oil in a 3-quart saucepan with the onion, ginger, garlic, and turmeric. Cook over medium-low heat for 8 minutes, then add the rice and 1/2 teaspoon salt. Stir to coat the grains, then add the coconut milk, 2 cups water, and the lime leaves. Bring to a boil, turn the heat to low, cover, and cook until the rice is done, 15 to 18 minutes, stirring twice during cooking.
  3. Turn off the heat and set it aside while you prepare the tofu. It will look a little wet at first, but the liquid will be absorbed by the time you’re ready.
  4. For the tofu: Drain the tofu, then cut it into 1/2-inch cubes. Combine the spices, 1 teaspoon salt, and the sugar in a bowl, add the tofu, and toss gently with a rubber spatula.
  5. Heat the oil in a wok or skillet, add the tofu, and stir-fry until crispy and golden, about 5 to 7 minutes. Add the scallions and cook just until they’re wilted, then add the lime juice. Serve the tofu on the rice, garnished with the cilantro.



Frozen Vegetable Stir-Fry:
{We actually used fresh vegetables}


  • 2 tbsp. soy sauce
  • 1 tbsp. brown sugar
  • 1 garlic clove, minced
  • 2 tsp. olive oil
  • Fresh/frozen vegetables (we used broccoli, carrots and green beans)


  1. Combine soy sauce, brown sugar and garlic in a small bowl.
  2. Heat oil in a large skillet over medium heat; cook and stir vegetables until just tender, 5-7 minutes. Remove from heat and fold in soy sauce mixture.


Sweet Sesame Balls:


  • 3 cups vegetable oil
  • 1 cup brown sugar
  • 3 cups glutinous rice flour
  • 1/2 cup white sesame seeds
  • Honey, warmed, for dipping


  1. In a medium saucepan, heat the oil until a deep-frying thermometer reads 350 degrees .
  2. In a saucepan, bring 1 cup water to a boil; stir in the brown sugar until dissolved. Place the rice flour in a medium bowl and, using a fork, stir in the sugar syrup until a sticky dough forms.
  3. Place the sesame seeds in a bowl. Using your hands, roll about 2 tablespoons dough into a ball. Roll the ball in the sesame seeds; repeat with the remaining dough.
  4. When the oil is hot, working in batches, fry the sesame balls until golden brown, about 4 minutes per batch. Transfer the sesame balls to a paper-towel-lined plate. Serve with the warm honey.


Happy eating, everyone!

Valencian Paella Night!

The Friday Night Dinner group was lucky enough to get an authentic Valencian Paella recipe from Victor Claver, a member of our beloved Portland Trailblazers and the Spanish national team. When we asked him for the recipe, he sent it to us and said “I hope you can make a good one ;)” and oh man. It was delicious.


I’m only going to give a brief overview of the paella making here — it was quite a long, eventful process and it would take up a lot of room on this blog. I will, however, post a step-by-step recap of the paella making over on Bryony Cooks tomorrow so you can see pictures of the entire process. Taylor and I had too much fun making it.


With the recipe being a true Valencian paella recipe, we decided to go all out and make the entire dinner a Valencian affair. We went to World Foods, a local international grocery store here in Portland and they had an entire stack of shelves dedicated to items from Spain. We got some real paella rice, chocolate, and a couple of other snacks. I could have bought everything there though. Amazing.


Our dinner consisted of paella (duh), a spinach salad to lighten things up, a Valencia orange cake, and agua de Valencia (warning: it’s not actually water ;)) We had such a great night looking at dresses, making plans for a concert we’re going to next week, cooking, talking and just having a really fun time. And like true Spaniards, we didn’t eat dinner until 9:30pm.


This paella is time-consuming, but I recommend you all try it. It was absolutely delicious and I speak for the whole FND crew when I say thank you, Victor, for sharing this incredible recipe with us!


Paella Valenciana:


  • 700g (1 1/2 lb). chicken, sliced and slightly salted
  • 300g (2/3 lb.) rabbit, sliced and slightly salted
  • 1 tablespoon ground paprika
  • Saffron, to taste (or yellow food colouring)
  • 12 tablespoons grated fresh tomato
  • 400g (14 oz.) Ferraura, rotjet, or wide green beans
  • 100 g (3.5 oz.) Garrofón (Lima Beans)
  • 3 or 4 artichokes (we used a can of artichoke hearts, a lot easier)
  • 100 g (3.5 oz.) white beans or tabella
  • Water
  • 150 ml Extra Virgin Olive Oil
  • 320g (11.3 oz.) rice (paella rice is preferable)
  • Salt, to taste


  1. Pour the oil in the middle of the paella pan and heat the oil over a high heat.
  2. When the oil begins to smoke, add the chicken and rabbit and brown carefully over medium heat. Paella success depends a lot on successful browning of the meat.
  3. Add the chopped vegetables (beans included) and sauté for a few minutes.
  4. Make a hole in the centre of the pan, setting aside the meat and vegetables. In the gap, incorporate the tomato, fry for a few minutes, then add the paprika. Let it cook for another minute and be careful not to burn the paprika.
  5. Pour in the water close to the edge of the pan. You want the pan to be almost full of water. Add some salt and allow it to cook for about 20 minutes, adding more water if necessary.
  6. After 20 minutes, you should see that the water/stock of the paella comes halfway up the rivets on the side of the pan.
  7. Now test the salt. The broth should be slightly salty as the rice will absorb some while it cooks. {The recipe translation says you should have a guest try the broth to determine saltiness, then you can blame them if it is too salty ;)}
  8. Now incorporate the rice. Make a slight groove with the rice, going diagonally across the pan. You want the rice to stick out about an inch from the stock. Add the saffron or dye on top of the rice. Uniformly mix the rice into the pan and cook over a strong (medium-high/high) heat for about 7 minutes, or until half cooked rice begins to appear.
  9. Now lower the heat to low/medium-low and cook for another 4-5 minutes. {Make sure the paella isn’t burning and sticking to the bottom of the pan; if you need to slightly stir it to move around the grains to prevent burning}.
  10. Once the liquid has been absorbed, check to make sure the rice is cooked. If not, add a little more water and continue cooking, just make sure not to burn the rice.
  11. Finally, rest the paella for about 5 minutes, then enjoy!



Spinach Salad with Apples and Bell Peppers: 


  • Box/bag baby spinach
  • 2 apples, chopped
  • 2 bell peppers, chopped
  • Dressing of your choice (we used balsamic)


  1. Place salad ingredients in a bowl, toss. Add dressing and toss again.


Valencia Orange Cake:


  • 2 organic Valencia oranges
  • 4 eggs
  • 3/4 cup honey
  • 2 cups blanched almond flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt


  1. Place two whole organic Valencia oranges in a pot with enough water to cover them. Add a tightly sealed lid. Let them simmer for 1 1/2 – 2 hours. When you can easily guide a toothpick or fork through them, they’re ready.
  2. Cool the oranges for a few minutes, then slice them into wedges, removing any inedible parts (keep the peel, it is edible and adds great flavour).
  3. Process the oranges until you have a smooth orange paste with no lumps.
  4. Preheat the oven to 325°F (300°F if using a convection oven).
  5. To get a slightly lighter cake, separate the egg yolks and egg whites, and then whip the egg whites separately until stiff peaks form.
  6. In a bowl, beat eggs (or egg yolks if separated) until well blended, and then beat in the honey and dry ingredients (baking soda, salt, and almond flour).
  7. Fold in the almond flour and orange paste into the egg and honey mixture and blend well.
  8. If you whipped the egg whites separately, here is where you want to fold the egg whites into the rest of the batter.
  9. Use a spring form pan or a well buttered baking pan. Butter or oil the
    bottom of the spring form pan. No need to butter the sides of the
    spring form pan.
  10. Pour the batter into the pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Make sure to bake it thoroughly, especially in the center, or it may settle when it cools. Even if it settles, it still tastes wonderful.



Agua de Valencia:


  • 200ml orange juice
  • 50ml gin
  • 50ml vodka
  • 700ml Cava (or Champagne)
  • Pinch of sugar


  1. Pour the orange juice into a pitcher.
  2. Add the Cava, vodka and gin.
  3. Add the sugar, according to taste.
  4. Refrigerate before serving.
  5. Pour into glasses and enjoy!



Happy eating, everyone!

Spring Fling!

Sorry this post is so late – I had finals Monday and Tuesday and wanted to focus on them. On Saturday we had a pretty wonderful FND (SND?). It was only Mary, Taylor and I but we brought in the spring season in style! Some really delicious, spring foods complete with fresh fruits and vegetables from our local farmer’s market. From a springtime vegetable frittata to refreshing strawberry bruschetta and individual baked cheesecakes with raspberries; everything was so fresh and so, so good.


We had our usual good conversations – I swear we never, ever run out of things to say. We’re constantly talking and laughing, always having a wonderful time.


After dinner we went to Kells, an Irish pub here in Portland. Taylor hadn’t been there before so we introduced her to the wonders of Kells — beer, bagpipes and live music. The bagpipers were probably the highlight of the night. While the band was taking a break they came walking through the doors playing some beautiful Irish music on the bagpipes and the drums. I’m not going to lie, they played 4-5 songs and most of them sounded the same but it was a lot of fun to watch. There’s absolutely no way I could do what they do.

I definitely recommend you all try out these recipes. They were all so easy to make and tasted absolutely delicious!


We have a very exciting dinner planned for this weekend and I can’t wait! It’s going to be so much fun and will (hopefully) taste good too :)

Springtime Vegetable Frittata: 


  • 1 leek, white & light green parts thinly sliced
  • 1/2 small sweet onion, chopped
  • 2 cloves garlic, minced
  • 5 eggs, beaten
  • Extra virgin olive oil, as needed
  • Jerusalem artichokes, sliced 1/4″ thick
  • 2 tbsp. chopped chives
  • Kale rabe
  • Parmesan


  1. Sautee the leeks and onion until translucent in extra virgin olive oil, then add in the garlic and cook for 3 minutes, giving the pan a good shake/stir every now and then.
  2. Then add the 5 beaten eggs, scraping the eggs from the edge of the pan to the center with a spatula, letting the raw egg coat the pan so it can cook. Finish fritatta in the oven on broil.
  3. While frittata is finishing, sauté artichokes for about 8 minutes in EVOO. Once fritatta has finished, sprinkle artichokes, chives and Parmesan on top. Season with some salt and pepper.
  4. To prepare the kale rabe, wash and cut off ends. Sauté in EVOO for a few minutes and season with salt and pepper. Serve alongside frittata.


Strawberry Ricotta Bruschetta:


  • 2 tbsp. packed brown sugar
  • 2 tbsp. balsamic vinegar
  • 1/4 tsp. vanilla extract
  • 1 pound strawberries, hulled and cut into 1/3″ slices
  • 8 slices rustic country bread
  • 1 container ricotta cheese


  1. In large bowl, stir brown sugar, vinegar, and vanilla until sugar dissolves. Stir in sliced strawberries. Let stand 1 hour.
  2. Toast bread until golden brown. Cool completely.
  3. Spread 2 tablespoons ricotta on each bread slice. Arrange strawberry slices on top. Drizzle strawberry juices over top and serve.



Baked Raspberry Cheesecakes:
Adapted from 500 Cupcakes Book


  • 1 cup graham cracker crumbs
  • 5 tbsp. butter, melted
  • 2 cups ricotta cheese
  • 2 cups cream cheese, softened
  • 2 tsp. vanilla extract
  • 3 eggs
  • 1/2 cup fresh raspberries, plus extra to decorate


  1. Preheat oven to 325°F. Line a muffin pan with 12 liners.
  2. Put the cracker crumbs into a medium bowl and stir in the butter. Spoon tablespoons of the crumb mixture into the cups, pressing firmly into the bottom. Chill until set.
  3. In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla, and confectioners’ sugar, blending until smooth. Slowly add the eggs, blending well. Add raspberries and combine. Spoon into prepared liners.
  4. Bake for 25 minutes. Allow to cool for 5 minutes and then remove to wire rack to cool completely. Chill until ready to serve.
  5. Serve with extra raspberries, if desired.



Happy eating, everyone!

Luck of the (Not-So) Irish

We had big plans this week to have a really good, traditional Irish FND in honour of St. Patrick’s Day. Then we realized if we did that it would consist of the exact same dishes we had for our Irish dinner last year so we expanded the Irish idea to include green things too (because everyone knows if it’s green, it’s Irish :) )

To start off our dinner we had some bread from a local bakery with a variety of German cheeses sent to Taylor by her godparents. Oh man, they were all so good. If you give the FND crew some cheese and wine we’ll pretty much be the happiest people in the world and last night our stomachs were singing it was so delicious.


IMG_6215Christina just moved back up to the Seattle area for her job so we skyped her into our dinner and it was just like she was there with us. She had her food and Irish decorations and we had ours. Sometimes technology is awesome. Here in Portland our dinner consisted of a Spring minestrone with lots of delicious green vegetables, a roasted Brussels sprouts dish with apples and pancetta and a blackberry and apple crumble which is apparently actually an Irish thing. Who knew? I was trying to avoid desserts with alcohol I wouldn’t drink so this was the perfect dessert to make. And I used an English custard from World Market to top it off. YUM.



As always we had some really good conversation. Some really deep, philosophical kinda talk and some equally important silly girl talk complete with some discussions about attractive men. Ya know, all the good things to talk about :) We had such a great time and even though our dinner wasn’t really Irish, the spirit was there and we were all wearing something green to tie it all together.

Try out these recipes, you won’t be disappointed!

Roasted Brussels Sprouts with Apple and Pancetta


  • 12 oz. Brussels sprouts, trimmed and halved or quartered
  • 2 sweet cooking apples such as Gala or Fuji, cored & cut into wedges
  • 1 cup thinly sliced red onion
  • 3 oz. finely chopped pancetta or cooked ham
  • 3 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. ground black pepper
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. honey
  • 2 tsp. Dijon mustard


  1. Preheat oven to 425°F. Line a 9×13 baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan. Roast, uncovered, for 25-30 minutes or until sprouts are tender, stirring once.
  2. In a small bowl whisk together balsamic vinegar, honey and Dijon mustard. Drizzle vinegar mixture over stout mixture. Gently toss to coat.



Springtime Minestrone


  • 1 tbsp. extra virgin olive oil
  • 1 leek, sliced thin
  • 1 quart chicken stock or vegetable stock
  • 1 bulb fennel, chopped
  • 1 cup small pasta (such as alphabet or orzo)
  • 1 can cannelloni beans, rinsed
  • 1 large bunch rainbow chard, roughly chopped
  • 1/4 lb. sugar snap peas, chopped in half
  • 1 cup frozen green peas
  • 1 poblano pepper
  • 1/4 cup chopped fresh mint
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Fresh grated Parmesan, for serving
  • Squeeze of lemon for serving


  1. Roast the poblano pepper either over the flame on your stove (if you have a gas stove) or under the broiler until black and charred. Set aside to cool and then remove the seeds and chop.
  2. Heat the olive oil over medium high heat in a large pot or dutch oven. Add the leek and cook for five minutes, until the leek is bright green and soft.
  3. Add the stock and the pasta and bring to a simmer. Let cook for another five minutes and then add the sugar snap peas, fennel, chard, beans, salt and pepper. Simmer for only a couple of minutes before adding the roasted poblano pepper, peas and mint. Continue cooking until pasta is just tender.
  4. Ladle soup into bowls and serve with freshly grated Parmesan cheese and a squeeze of lemon.



Blackberry & Apple Crumble


  • 65g (2 1/2 oz.) butter
  • 175g (6 oz.) fresh white breadcrumbs
  • 50g (2 oz.) soft brown sugar
  • 60 ml (2 fl. oz.) golden syrup
  • 2 lemons, freshly grated zest and juice
  • 50g (2 oz.) ground almonds
  • 50g (2 oz.) chopped almonds
  • 450g (1 lb.) blackberries
  • 450g (1 lb.) cooking apples, peeled, cored and finely sliced


  1. Preheat oven to 350°F. Grease an ovenproof dish with a knob of butter.
  2. Melt the remaining butter in a frying pan and sauté the breadcrumbs for about 5 minutes, or until crisp and golden. Set aside to cool.
  3. Combine the sugar, syrup, lemon zest, and lemon juice in a small saucepan and gently warm through. Add the breadcrumbs together with the ground and chopped almonds and mix well.
  4. Arrange a thin layer of blackberries in the base of the dish, top with a thin layer of crumb mixture, another of apples, and another layer of crumbs. Repeat the process, alternating apples and berries until all used up and finishing with a layer of crumbs. The mixture should be piled well above the top of the dish as it will shrink during cooking. Bake in preheated oven for 30 minutes, or until the crumbs are golden and the fruit is soft.
  5. Serve the crumble warm accompanied by a jug of hot custard.



IMG_6233Happy eating, everyone!


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