4 05 2008

Song of the day: Via con me by Paolo Conte – you all know this song and it is still great.

This week I cooked a crumble. Yes another dessert and I think I will cook one this afternoon. I thought I would give you the recipe of this traditional english dessert that everybody loves and that is so easy to make. So here it is, in direct from Mamie Julie’s cookbook!

THE crumble by Mamie Julie


– apples originally but you can add pears, peach or raspberry / pommes à la base mais on peut rajouter des poires, des peches ou des franboises
– butter… a lot / beurre… a donf 😉
– sugar / sucre
– flour / farine
– optional: cinnamon / canelle

* Peel the apples, cut them in small piece, and cook them in a frying pan in a lot a butter. They need to be goldish but not black burnt that is why you add butter. You can add some cinnamon if you wish.
* Peler les pommes, couper les en petits morceaux et les cuire à la poêle dans beaucoup de beurre. Elles ont besoin d’être dorées mais pas noir cramées, c’est ce pourquoi il y a le beurre. Vous pouvez ajouter de la cannelle si vous le souhaitez.
* Put them at the bottom of your dish with your other uncooked fruits
* Deposer les au fond d’un plat avec les autres fruits crus
* Then make 2 identical heap of sugar and sugar and mix them together.
* Faire ensuite 2 tas identique de farine et de sucre et mélanger les
* Add butter to the mix and pinch/crush between your fingers the lots till having a ‘pâte sablée’ i.e. sandy pastry litterally or crumbs of pastries
* Ajouter du beurre au total et pincer entre vos doigts les paquets afin d’obtenir une pâte sablée.
* Crumble up the pastry on top of the apples
* Emietter la pate au dessus des pommes
* Sprinkle sugar above the total and bake for 30 mins to turn the top golden.
* Saupoudrer un peu de sucre sur le total et cuire au four pendant 30 min pour faire dorer le dessus.

Bon Apetit bien sûr!




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