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Mixed Fruit Crumble

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When you need a dessert that comes together quickly and satisfies the need for something sweet without being too overpowering a crumble is your answer. You can use whatever fruit you have hanging around and it will always taste good.

That crumb topping though…

Ingredients

  • 1 pound of fruit ( I used peaches, nectarines and strawberries)
  • 1/3 cup brown sugar
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Ground ginger
  • 5 tbsp. Butter, melted
  • 2/3 cup flour
  • 1/4 cup oats
  • 1 tbsp. Sugar

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cut up your larger fruit into smaller pieces. Place in whatever baking dish you have. Combine with 1 tablespoon sugar.
  3. In a mixing bowl combine all your dry crumble ingredients. Whisk to combine.
  4. Add your melted butter and stir until well combined. You should begin to see some of your ingredients kind of clump together. These little clumps will brown up into little pockets of buttery deliciousness.
  5. Cover your fruit in your crumb topping and bake for 40 minutes.

You don’t want to add too much sugar to the fruit because you really want the flavor and natural sugar of the fruit to shine.

Blackcurrant shortbread bars

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Had you ever heard of a blackcurrant till right this minute? I had never heard of them until I started looking into flavors common to British food and desserts. It’s commonly used like Americans use grape.

I managed to come across a jar of blackcurrant jam at my local big box store and decided I wanted to add something with this flavor profile to our Tea Week. It came together very easily and was a hit even with my husband who doesn’t have that much of a sweet tooth.

Buttery and delicious

Ingredients

  • 2 1/2 cups flour
  • 1/2 cup butter
  • 1/4 cup sugar
  • 1 1/4 cup blackcurrant jam
  • 1 egg
  • 2 tbsp. Oil
  • 2 tsp. Baking powder
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine 2 cups of the flour and the rest of your dry ingredients in a mixing bowl.
  3. Mix butter, eggs, oil and vanilla together in a separate bowl until well combined.
  4. Combine your wet and dry ingredients together until you get a moist shortbread consistency.
  5. Line a greased square cake pan with parchment paper and put half of your shortbread mixture in the pan. Smash it into the corners and make sure it’s even.
  6. Spoon your jam over the shortbread and make sure it’s an even layer.
  7. Using the other half of your shortbread mixture combine it with the last 1/2 cup of flour and combine until you get a mixture of large and small chunks of dough. This will be your topping.
  8. Sprinkle your topping liberally over the top. It should cover most of the jam layer while still allowing some of it to peak out. (See the pics to see what I’m talking about)
  9. Bake for 20 minutes until the topping gets brown and crisp.
  10. Cool for about 10 minutes before cutting

British Cranberry Scones

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Ingredients

  • 2 cups flour
  • 2 tbsp. Sugar
  • 4tsp. Baking powder
  • 1/2 tsp. Salt
  • 2/3 cup milk
  • 3 tbsp. Unsalted cold butter
  • 1/3 cup dried cranberry
  • Egg wash: 1 egg yolk and 1 tbsp. Milk

Directions

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Combine all the dry ingredients (not the cranberries) and butter. Using your fingers combine the butter into the flour until you have a bread crumb like consistency.
  3. Add your milk and whisk until all the lumps are gone.
  4. Fold in your cranberries until well combined.
  5. Onto a floured surface turn out your dough and knead your dough 2-3 times until flour has coated the whole surface.
  6. Using a dough cutter cut your dough into 8 equal triangles.
  7. Lay them onto a parchment paper lined baking sheet and egg wash the tops of them all.
  8. Bake for 12-15 minutes until golden brown.
  9. Serve with jam and our amazing clotted cream for the traditional experience.

The Difference between American and British scones

The biggest difference between American and British scones that I have found is the amount of butter. American scones have upwards of a stick and a half of butter while the British variety have only 2-3 tablespoons.

The American scone recipes that I have seen also contain a lot more sugar in the form of mix ins and icing. They are more akin to a pastry then a biscuit. British scones tend to be plain so they can pile the sugar on with jam and clotted cream. A strategy I can definitely get behind.

Clotted Cream- slow cooker method

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Hello everyone and welcome to the first installment of English Tea Week here at bottomless chips. We are starting off the week with something I had been trying to make at home and not doing so well at until I tried it this way.

Clotted cream if you’ve never had it before is a cross between cream and butter. It’s an English condiment from the counties Devon and Cornwall. Both claim they invented it. It’s the perfect addition to an afternoon tea.

Ingredients

  • 1 pint heavy cream( not ultra pasteurized)

Directions

  1. Put the pint of heavy cream in your slow cooker.
  2. Set your slow cooker to low and cook for one hour. Check the temp of the cream. It should be around 165 degrees Fahrenheit but not above 185.
  3. If the temp is correct then put the lid back on and cook for about 4 hours.
  4. By now a crust should have formed on top of your cream. Don’t be alarmed. This golden brown beautiful deliciousness is what we want.
  5. Turn off the slow cooker and remove the bowl from the heating element. Don’t shake it or stir it or disturb the crust at all. Let it cool on the counter.
  6. After it has cooled let it cool longer in the fridge. Anywhere from 3 hours to overnight.
  7. After it has cooled find an airtight container (I used a mason jar). Use a slotted spoon and scoop the crust off the top and put it in the container. Leave the muddy watery substance in the bowl and just take the cooked cream.
  8. It will be good in a sealed container for about a week.

Asian pickled carrots and shallots

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You! Yes you who are eating ramen for lunch yet again because we are in quarantine and it’s a dime a bag and keeps forever. You need to shake things up a little before you go a little nuts so here’s my gift to you. A sharp and slightly spicy pickle that takes just minutes and will keep all week.

Spice up that noodle bowl

Ingredients

  • 4 carrots, thinly sliced
  • 1 shallot, thinly sliced
  • 1 cup rice wine vinegar
  • 1/4 cup sesame oil
  • 1 tsp. togarashi seasoning
  • 2 tbsp. soy sauce
  • 1 tbsp. chili paste

Directions

  1. Place carrots and shallot in a sterile canning jar.
  2. Put vinegar, oil, soy sauce, chili paste and seasoning into pot and bring to a boil.
  3. Add to jar and seal. Keep in fridge for about 2 weeks.

It may not cover the whole thing but it should cover most of it. Just shake before you use. I recommend against adding water because the oil will separate and it doesn’t become very appetizing to look at. I speak from experience. If you would like to add water because it doesn’t cover everything then omit the sesame oil.

Everything bagels

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Everything bagels are one of the only types of bagels that I buy from the supermarket. They have all the flavor zip that I need to start my day and the onion and sesame seed mix the best with the range of cream cheese.

So I decided to bake them at home. When that smell of the topping cooking on that delicious bagel crust filled my kitchen I knew I had success. You will not regret home made bagels.

Ingredients

  • 1 1/2 cup warm water
  • 1 packet instant yeast
  • 4 cups bread flour(all purpose flour also works)
  • 1 tbsp. Light brown sugar
  • 2 tsp. Salt
  • Everything bagel seasoning
  • 2 tbsp. Oil( for greasing the bowl)
  • Egg wash: 1 egg and 1 tbsp water
  • For boiling: 2 qt. Water and 1/4 cup honey

Directions

  1. Put warm water and yeast into the bowl of a stand mixer with a dough hook. Whisk together and let sit for about 5 minutes till it gets frothy.
  2. Add flour, brown sugar and sqlt. Beat for 2 minutes.
  3. Turn dough out onto a floured surface and knead for five minutes until a smooth dough forms.
  4. Put in a lightly greased bowl and slow to rise for 90 minutes.
  5. Line 2 baking sheets with parchment paper.
  6. Divide into 8 pieces. Shape into a ball and poke a hole in the center.
  7. Let sit while you preheat your oven to 425 degrees.
  8. Boil water and honey in a heavy bottomed pot. Boil 1 minute on each side. Boil up to three at a time.
  9. Place on baking sheet and egg wash tops. Sprinkle with topping.
  10. Bake 25 minutes. Let cool on a baking sheet for about 10 minutes then move them to a cooling rack.

Giardinera

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Have you ever been eating your turkey and cheese and realized that something is missing?

A crunch? Or a spicy zip? I have something for you. It’s this delicious Italian pickle that takes minutes to make and will Jack your lunches up a notch all week long.

Adds just the right zip to turkey sandwiches

Ingredients

  • 1/2 head of cauliflower, diced into bite size chunks
  • 2 carrots, sliced in half and cut into semi circle shapes
  • 2 celery stalks, sliced
  • 3 small pepper, sliced into thin strips
  • 3 tbsp. pepperoncini
  • 2 cups vinegar
  • 1 cup water
  • 1 tbsp. sugar
  • 2 tbsp. salt
  • 2 bay leaves
  • 1/4 cup. olive oil
  • 2 tsp. fennel seed
  • 1 tsp. dried oregano
  • 1 tsp. chili flake

Directions

  1. Put vinegar, water, sugar, salt and bay leaves into a small pot and bring to a boil.
  2. Simmer cauliflower and carrots for 3 minutes in pickling liquid.
  3. Add celery and peppers to mixture and cook for another 2 minutes.
  4. Remove from the heat and add the pepperoncini to the pot. Let sit for 5 minutes.
  5. While this is sitting put oil, fennel seed, oregano, chili flake and 2 tbsp of pickling liquid in a bowl.
  6. Drain the veggies and then place in marinade bowl. Let sit for 20 minutes to marinate.
  7. Add your veggies to your jar and keep in the fridge for up to a week.

Antipasto salad

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My husband asked me for a salad like none I had made before. So I looked yet again to the internet for inspiration. You beautiful people never disappoint. I found antipasto salad there in the midst of all your wonderful ideas.

It’s the perfect salad for a night where you want something light and punchy.

Ingredients

  • Romaine lettuce
  • Salami slices, thick cut
  • Peperoncino peppers
  • Cherry tomatoes, sliced
  • Mozzarella cheese, small balls
  • Black olives
  • Artichoke hearts
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. Oregano
  • 1/4 tsp. Chili flake
  • Salt/pepper

Directions

  1. Combine oil, vinegar, Dijon and dry spices together in a small mixing bowl.
  2. Put lettuce in a medium to large serving bowl.
  3. Dress salad with toppings either in sections or sprinkle on top.
  4. Pour dressing over top and use tongs to combine.

Rouladen

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It’s all the flavor of a bacon cheeseburger smothered in a rich tomato gravy. Doesn’t all that sound amazing? I thought so too that’s why I decided to try it. This trek through German cuisine has definitely not disappointed flavorwise.

There rolls are easy to make and most of the cook time is hands off stewing time which means more time with your family. That’s the dream.

Ingredients

For the roll up

  • 8 pieces Thin cut steak(I believe I used a top round)
  • 4 Dill pickles, cut into 4 long strips(You need sixteen total pickle sticks)
  • Dijon mustard, enough to coat each piece of steak
  • 1/2 white onion, diced
  • 8 strips bacon
  • salt/pepper

For the gravy

  • 1/2 white onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • salt/pepper
  • 3 tablespoon butter
  • 1 bay leaf
  • 1 can tomato paste
  • 1 can diced tomato
  • 1 tsp. sugar
  • 2 carrots, sliced
  • 2 tsp. corn starch and 2 tsp. water for slurry

Directions

For the rouladen

  1. Lay all the steak out on a flat surface. I would recommend a baking sheet.
  2. Spread your Dijon mustard all over the up facing side on the steak. Salt and pepper every where you put mustard.
  3. Lay one piece of bacon along the length of the steak.
  4. Lay two pickle sticks on top of the bacon and sprinkle a few onion pieces on top.
  5. Roll up tightly and secure it with a toothpick of twine.
  6. Put a heavy bottomed pot on medium high heat and brown the rouladen heavily. The deeper the browning of the meat the more delicious brown bits will be in the pan to flavor your gravy.
  7. Remove from pan and set aside on a plate.

Make the gravy

  1. Add butter, onion and garlic and cook till onion goes translucent. About 3-4 minutes.
  2. Add carrots and cook for about 5 minutes.
  3. Add beef broth, tomato paste, tomatos, bay leaf and salt and pepper. Cook for 2-3 minutes. Add rouladen back to the pot.
  4. Cook for 45 minutes to and hour on a medium low heat.
  5. Remove the rouladen and add your cornstarch slurry to thicken your gravy.
  6. Pour gravy over the rouladen and serve.

My new favorite fries: currywurst

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Thank you Germany for giving me yet another way to eat French fries. In a search through many top 20 best/traditional German dishes currywurst was something that came up quite often. It seemed easy enough so I gave it a try. It made my whole house smell like warm delicious spices.

Warm spices and crisp fries

Ingredients

  • A bag of French fries
  • 1 lb. Smoked sausage
  • 1 can tomato sauce
  • 4 tsp. curry powder
  • 2 tsp. paprika
  • 2 tsp. onion powder
  • 1 tsp. cayenne powder
  • 2 tsp. worcestershire sauce
  • 1 cup beef broth
  • 3 cloves garlic, minced
  • 3 tbsp. oil

Directions

  1. Preheat oven according to package instructions to cook fries.
  2. In a medium size pan heat 2 tbsp. oil until it shimmers in the pan. You’re going to want to cook the sausage till it gets that nice brown crust on it.
  3. While the sausage is cooking, in a sauce pan put your garlic and last tablespoon of oil in and cook the garlic till fragrant.
  4. Add tomato sauce and dry spices and cook for 3-5 minutes.
  5. Add beef broth and worcestershire sauce and cook to a soft boil. Reduce the heat.
  6. When sausage has a nice crust on it add it to the sauce. Let slowly simmer until fries are finished cooking.
  7. Salt and pepper to taste and top a large portion of crispy fries with your curry sausage sauce.

This dish is great for the whole family. It has the warm delicious adult spice of curry with the fun of french fries underneath.