Tag Archives: star anise

Best Ever Plum Crumble

 I discovered crumbles not long time ago, but immediately fall in love. Thank to the British for this amazing, simple and absolutely delicious dish! I’ve already tried various sweet crumble recipes – with peaches, mixed berried, pears.. I love them all! But.. Once I stumbled upon a new crumble recipe by James Martin, he is a well-known English chef; the recipe called for plums, spices and wine. And what do you think – it’s the best crumble I’ve ever made and tried! Plums with spices sautéed in red wine remind me mulled wine, and it’s incredibly tasty! This crumble is very aromatic and delicious even without ice cream on top! I slightly adapted the recipe – added oats and chopped nuts, walnuts and/or pistachios is a nice crunchy addition here.Plum crumble

Best ever plum crumble

  • Servings: 2
  • Difficulty: easy
  • Print
Ingredients 
20g butter
7-8 dark plums, halved, stones removed
1 vanilla pod or 1 tsp vanilla extract
1 star anise
a pinch of fresh nutmeg
1 cinnamon stick
20ml water
60ml red wine
2-3 tbsp golden syrup (I used honey)
2-3 tbsp brown or raw sugar
Crumble topping
50g plain flour
30g oat flour or fine oats
2 tbsp demerara sugar
40g butter, softened
2-3 tbsp chopped pistachios or walnuts
To serve
vanilla ice cream
Preparation
  1. Preheat oven to 200C.
  2. Heat the butter in a pan over medium heat. Add the plums and fry for a few minutes.
  3. Add the split vanilla pod, star anise, nutmeg and cinnamon stick to the pan. Add the water, red wine, honey and sugar and bring to the boil. Reduce the heat and simmer for 5-6 minutes, until the plums break down to a thick sauce. Transfer plums with sauce to one or 2 individual baking dish.
  4. For the crumble topping, mix the flours and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles breadcrumbs. Mix in chopped nuts.
  5. Sprinkle the crumble over the plums and bake in the oven for 20-25 minutes, until golden-brown.
  6. Remove and allow to cool slightly before serving with ice-cream.
Enjoy!

Plum crumble-2

Kumquat preserve

 Hi there! First of all, I’d like to say Happy belated Easter to all who celebrated it, hope you had a really great, joyful and warm holiday!
I’ve been out of bloogging for some time, because my sister visited me and I didn’t have free time to post; we were walking, swimming, shopping and chating all days long. We meet really rarely – one or two times a year, and I miss her all the time..

 Thus I didn’t prepare anything for the Easter this time, but I’ve got a great recipe of the citrus preserve! It is the unusual one, because made out of kumquats!
I do like kumquats, that sometimes to treat myself I’m buying a kilo and eat them alone. 😀 Just joking. I have never seen any kumquat jams in stores, and if you like it’s citrus bitterness – go for it!
Jam-2

Kumquat preserve

  • Servings: 2 jars
  • Difficulty: easy
  • Print

Such homemade preserve makes a great gift for family or friends.
 
Ingredients:
500g firm kumquats, cleaned and sliced
400g white sugar
120ml water
2 star anise
1 cinnamon stick
 
  1. In a saucepan, put sugar, water and spices, stirring until the sugar has dissolved.
  2. Add kumquats.
  3. Bring the ingredients to boil. 
  4. Then switch off the heat, remove the saucepan from the hob and set aside to cool.
  5. After 1 hour return the saucepan to the medium heat and simmer for 15 minutes.
  6. Repeat the step #5 and #4 two more times.
  7. Pour the preserve into prepared hot sterilized jars and seal, or eat it straight away.

Jam-1
I’ve eaten the result on toast, as topping for panna cotta or cheesecake, and even with chicken!
The preserve is perfect for person who likes the bright, bitter and familiar flavor of orange! 🙂
Jam-3