Friday, October 19, 2018

Excuse me there are crumbs in my Jumble


JUMBLE

  ‘Get ready girls. Get ready. I’m letting them in.’ Miss Caruthers unbolts the door and nimbly hops to one side, her netball skirt twitching upwards. The pit head looms silent and still in the morning mist beyond the waiting crowd.
   The sheer force of the stampeding bargain hunters, who have been waiting at the church hall doors since seven am to be let in, jolts the trestle tables out of the uniform u shape into crooked angles. The new configuration appearing like broken teeth at the end of a fight. The stall holders groan and push against their tables to avoid being wedged against walls by the hoards pressing in on them.
 ‘Twenty pence a toffee cake, only twenty pence.’  The chorus of girl guides voices from the kitchen is lost in the hum of activity.
Twenty Pence


This is an excerpt from the collection Thirteen Hundred Crumbs
if you'd like to read more contact justinesless@yahoo.com


Saturday, October 6, 2018

French Crumbs

Gracious me I made a Galette

Ingredients
1 cup plain flour
90 grams butter
50 mls water
FREEZE FOR 1 HOUR(optional teaspoon dried dill tips)

Filling
Tub hummus 200gms
Roasted  1/2 pumpkin  
Roasted 1 red capsicum strips
Fresh basil
Kalamata olives 
Fetta 100gms
(or any other roast veg)
A dash of milk to glaze 

Method
Rub butter, flour(and dill tips)
Add water till dough forms
Roll into circle about 2/3 mls thick
Trim edges if circle is wonky
(doesn't need to be perfect)

Put pastry onto baking or pizza tray with baking paper
Mash roasted pumpkin, roughly mash not overly mashed
 Mix into hummus
  Spread over middle of pastry 
leave around 6cms at edges
Place capsicum, basil and olives over humous
Sprinkle fetta on top

Pleat around edge of galette
(Fold outer edge of uncovered pastry onto edge of the filling leave the centre uncovered. Go for the rustic look)
Brush edges with milk

Bake 180 degrees till golden
Get some mates over
 S
erve with a rocket, pear and parmesan salad and a good pale ale

Make Bake Eat to Feeling Good Nina Simone 
making this you will feel good


Wednesday, October 3, 2018

Sour crumbs


Excuse me but this is one of the finest cakes ever made

Raspberry, dark chocolate and sour cream cake.

Ingredients
3 eggs
1 cup sugar
3 cups frozen raspberries
2 cups self raising flour
1 cup ground almonds
teaspoon vanilla essence
200grams dark chocolate chopped (Lindt)
150 grams melted butter
tub sour cream 300mls( Aldi one is very good) 

Method
Beat eggs, sugar and vanilla essence till pale and creamy
Fold in flour, ground almonds and butter
Fold in sour cream
Fold in chocolate
Fold in raspberries
 (best frozen to keep their shape)
Bake in 1 large square tin or a few smaller ones
180 degrees about 40 minutes (time depends on size of cake tin) or until skewer tests clean

Make Bake and Eat to The Communards
Don't Leave Me This Way

make it











bake it






No excuses




Best Brownie
Right on Right on

Ingredients
170grams butter
200gms Dark chocolate (70% Lindt is good)
2 Eggs
3/4 cup sugar
1/3 cup plain flour
Teaspoon instant coffee dissolved in tablespoon hot water
Pinch salt Maldon Sea flakes are good
200grams chopped white chocolate


Melt 
butter and chocolate

Mix
eggs
 sugar

coffee and salt
 fold in flour

fold in melted chocolate and butter
till mixture is shiny
fold in chopped white chocolate
Pour into lined square tin
Bake 30 minutes at 150 degrees

Cool in tin
Over night in fridge is best
Can be frozen too
Serve with good coffee or Yorkshire Tea
Eat with special friends


Make Bake Eat
Musical Accompaniment
James Brown Sex Machine








Tuesday, October 2, 2018

Crumbs parts I II and III


Fruit cake

1 kg mixed fruit
Think figs, think currants, think 
2 1/2 cups of liquid
Think tea, think whiskey, think juice
2 cups self raising flour
Add star anise, add cinnamon stick, add 

Bring fruit to boil in the liquid
Simmer for 3 minutes
Cool for two hours 

Fold sifted flour into fruit

Bake in lined square tin for two hours
On lowest shelf in oven at 150 

Brush hot cake with liquid
Think single malt, think brandy, think

Cool in tin 

Wrap in baking paper and foil
Store in airtight container
Wait two days before slicing

Serve with cheese 
And a strong cup of tea

Recommended musical accompaniment to the baking process 

Part I

Part II
Part III