The sunshine might not always appear from behind the clouds as often as we want but you can tell from the rise in the humidity that summer is well and truly on its way. With that comes brighter mornings, longer evenings, holidays, picnics and BBQ at the weekends are just a few of the things to look forward too in the coming coming weeks.
Of course, my favorite part of summer is the abundance of fresh food that is available. We’re lucky enough that most of our favorite food is available all year round because suppliers import it from other countries. But there’s something special about fresh Irish produce coming into season such as ripened Wexford strawberries and succulent Irish lamb that makes food come alive at this time of year when compared to the mutant fruit and veg that is stocked in most shops during the winter.
Summer is definitely a great time to experiment with new food and try new recipes because the chances are more time is spent socializing with friends and family, going to restaurants and eating out while on holiday. I am always in search for new ways to cook food, how to improve my cooking and how to fit it in on a daily basis.
This weekend is gearing up to be a cracker according to the forecast. If so, me and my girlfriend are going to go to Dublin Zoo on Sunday and then have a picnic in the Phoenix Park in the afternoon. We want to keep the food relatively healthy and balanced but at the same time want to enjoy it too.
A crumble with apples & blueberries is a classic dish and a flavor combination that’s hard not to enjoy. Even though both fruits are worthy contenders of their own place in the spotlight – they combine together seamlessly. Having been craving a crumble for some time now I have decided to make my own version that doesn’t include any additives or require any baking. There is a tiny amount of cooking to this but nothing compared to an actual crumble pie. Most of all it tastes great and can be made in small Tupperware boxes to enjoy on the go.
This recipe is still a work in progress and the aim I’m hoping is to somehow make the crumble less of a granola and more along the lines of a biscuit base. Until then this will do just fine.
Feel free to play around with this and let me know if there are any tips or ways to improve.
Have a good one,
200ml of cold water
1 Punnet of blueberries
1 Green apple
1 t-spoon cinnamon
200g Greek Yogurt
25g Golden linseed
How to make
Toast the linseed and oats in a dry pan on a low heat until golden brown and the oats have softened. Allow to cool.
Dice the apple and mix it with the cinnamon and place into a dry pan on a low heat and cook it for a few minutes (The purpose of this is to allow the spice to toast and the release the flavor) then add in 100ml of the water and allow to cook until the water has evaporated and the apple is translucent. Remove and allow to cool.
Put the blueberries and the remaining 100m of water into a pan and cook low until they become soft and jam like.
Once all of this is done then all that is left to combine everything together.