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Posts Tagged ‘simple’

Peaches and raspberries must be in season somewhere cos the supermarkets in Singapore are carrying them.  Lots of them!

Hence I made a simple dessert with these in-season fruits when the JC ladies came over the other night.

You just can’t go wrong with crumble.  I mean, it must be the simplest dessert to whip up from scratch.  If you don’t have raspberries or peaches, you can use any other fruit!  Or even canned fruit!  But of course, fresh fruits taste the BEST.

You can also make this dessert ahead and keep it refrigerated.  Pop it in the oven when you’re ready!  And this dessert is one of those that I don’t need to refer to a recipe and measure out ingredients to the T.  Anyone REALLY CAN do it!  =)

But if you really need a recipe to follow, here it is:

Raspberry Peach Crumble

(makes 4 individual ramekins)


1 punnet of fresh raspberries (more if you like your crumble on the tart side)

2 tablespoons sugar

2 large ripe peaches (you can used canned pitted peaches as well)

100g all-purpose flour

50g brown sugar

60g butter (plus extra for brushing ramekins)


Preheat oven to 200 degrees C. Brush ramekins with butter.

Sprinkle the 2 tablespoons of sugar over raspberries and let sit for about an hour.  This releases the juices from the raspberries.   (Tip: Don’t wear white when attempting this recipe!)

Skin and pit the peaches and cut into bite-sized chunks/slices.  Place at bottom of ramekins.

Mix the flour and sugar, and cut butter into small pieces into the flour mixture.

Rub butter and flour mixture with fingertips until mixture resembles crumbs. (Tip:  If the crumble feels too wet, add more flour / too dry, add more butter).

Place raspberries and released juices over the peaches in the ramekins.  Cover generously with the crumble.

Bake for 15-20 mins or until crumble is golden brown.  Raspberry juices should ooze down your ramekins when its done!  (Tip:  Place ramekins on a pan before placing in oven.)

Serve with your favourite ice cream.  I had chocolate caramel as I was out of good ol’ vanilla.


Peach on Foodista

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plain simple buttermilk pancakes

This morning, I received a rejection email from Pancake Parlour re: my application for a waitressing job with them.

Sad, I made some buttermilk pancakes to console myself.

They were really simple to make.  And they were fluffy and yummy.  I felt better.

Great with honey, maple syrup, butter or homemade strawberry jam.

pancakes cooking in the pan

Simplest Buttermilk Pancakes

(makes about 10 5-inch pancakes)

1 1/2 cups of self raising flour

2 tablespoons sugar

375 ml buttermilk

1 large egg, lightly beaten

2 tablespoons melted butter


Sift flour into a large bowl.  Add in all the other ingredients and beat until batter is of a smooth consistency.

Heat a hot pan with a little butter.  Pour a small ladle-full of batter into the pan and cook for about 1-2 minutes until bubbles appear in the batter.  Check underside of pancake and flip when nicely brown.  Cook another 1-2 minutes until both sides are equally browned.

Repeat until batter finishes.

Serve hot with butter, maple syrup, honey or jam.  Or anything you wish.


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