Kitchen | Dreamwalker's Sanctuary

Busy in the Kitchen..

They a woman’s work is never done.. But neither is that of man.. As we have both been busy this week in the kitchen and the garden harvesting the ripened produce and putting in the Freezer.. We have shelled around 10lbs of peas weight after shelling, and I have frozen strawberries, Broccoli with stalks made for soups, recipe here courgettes have been coming our of ears as we have eaten most days with salads both cooked and raw ( lovely if sliced in ribbons raw with dressing ) Beetroots we have had daily in both salads and smoothies… Potatoes have been on the menu with salads too as well as lettuce and spring onions.. Not to mention the Curly Kale, Cabbage, and Beans.. oh and few raspberries… and the harvested Garlic.

Below is what was picked just this morning alone..

Below is a recipe I found in a magazine.. Being as I had all the ingredients I gave it a go and wow… you should really give this one a try… Delicious!

Strawberry and Rhubarb Crumble

Serves 6:

Ingredients

500g ( 180z) slim rhubarb ( trimmed weight)

225g (80z) golden caster sugar

300g (11oz) strawberries

150g ( 5oz) plain flour

150g ( 50z) Ground Almonds

150g (50z) unsalted Butter chilled and diced

Clotted or extra thick cream to serve..

Have ready an ovenproof dish about 2 litre ( 3 1/2 pt ) capacity, for example a 30cms (12inch) gratin dish.

Preheat oven to 200C /180CFan Oven/Gas 6

Method

Cut rhubarb into 3cm (1 1/4in) lengths Toss the pieces in a large bowl with 75g ( 30z ) of sugar. Hull and halve the strawberries, combine with rhubarb and arrange fruit evenly in oven proof dish.

Whiz the flour, ground almonds, butter and remaining Sugar in a food processor. If using a processor stop whizzing before before it turns into dough you want crumb texture.. or if like me rub in the butter and flour until resembling fine breadcrumbs and add the almonds and sugar and mix in last.