Kiwi & Plum Crumble

Hello All!

Been away too long, sorry!! Now working 6 days and 2 evenings, haven't done as much of this as I'd have liked! I have two recipes for you this evening - and only one photo, sorry!

First things first... it's cold weather now, it's officially autumn, so that equals warm meals, so I may leave off the salad for a bit!!

Roast Sweet Potato Soup (Serves 4)

3-4 sweet potatoes
1-2 medium onions
1 vegetable stock cube
1 pint of water
Sunflower oil
Salt & Pepper

Method

Heat your oven to 180C (Or 200C for non-fan ovens). Prepare a large baking tray (or 2 medium ones) with tin foil and oil.

Wash the sweet potatoes and scrub the skin. You can peel them if you like, but the skin is good for you so leave it if you want! Cut off the ends and any not-very-nice bits. You know what I mean! Cut the sweet potatoes into chunks, probably around 1/2 inch thick.

Peel the onions and cut them how you like! Make sure the pieces aren't too thin. I cut them into strips. Arrange both sweet potatoes and onions on the tray, sprinkle in oil and slide into the oven. They should take around 20-25 minutes and if you can squish a bit of sweet potato with a spoon, then they're ready to come out.

On the hob, put a large pot and scrape your vegetables into it. Add the stock cube and the pint of water. You can add more water at a later stage if your soup is too thick, so make sure you boil at least 1 litre.

Stir all this in the pot, and if you want, whizz it. Put it back on the hob, and heat it up. If your sweet potatoes are straight out the oven and your water was ready boiled, you may not have to do this!! Season to taste, and... serve!!

Second warm thing!! Pudding!! Now, I just used what was in my cupboard and needed eating. You can use anything. Apples, sultanas, raisins, peaches, blackcurrants, brambles, strawberries, raspberries, rhubarb... up to you! My plums had been sitting there, hard, for three weeks when all of a sudden they all ripened together, so I had to do something!!

This recipe is dairy free so I omitted the butter, but if you like, you can make an ordinary crumble topping with flour, butter and sugar (http://www.deliaonline.com/recipes/type-of-dish/desserts/crumble/raspberry-crumble.html).

Kiwi & Plum Crumble (Serves 6)

12 small, ripe plums
3 kiwis
Pack oat biscuits
Tbsp. caster sugar

Method

Pre-heat the oven to 180C (or 200C for non-fan ovens like mine!!)

In a large dish, cut your fruit into 1/2 inch pieces and lay down on the bottom. Your fruit should come up to about half way up the side. Make sure to take all the kiwi skin off and the plum stones away. Sprinkle a light layer of sugar over the top of the fruit.

In a large bowl, crumble the biscuits with your hand and then use the end of a rolling pin (or potato masher) to crush the biscuits into small pieces. Once satisfied with this, sprinkle them over the top of your fruit.

Pop in the oven for about 20-25 minutes, until topping is slightly crispy looking. With a normal crumble topping, it takes 40 minutes, and since this was an experiment, my picture is a little burnt.

Leave to cool for around 5-15 minutes (don't burn yourself!). Best served with custard or ice cream. My flatmate L said that it was really "yummy" on it's own. So if that's not praise, I don't know what is :)

 

If you have any comments, please leave them below!!