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Recipe: small crumbles
Dec. 16th, 2011 05:06 amThis posting would have had photographs, but my camera is attached to my phone, which in its turn is recalcitrant and did not save anything. I am most unimpressed.
Anyway.
The first thing to note is that this country apparently does not believe in vanilla sugar, by which I mean "you can buy very small pots for very large amounts of money and then you use it and it's finished."
This is not the correct way to do anything.
The correct way to do it is to rinse out an empty jam jar or other suitable receptacle, let it dry thoroughly, and put a vanilla pod into it (or half a vanilla pod, if you are like me and your jam jar is small and your vanilla pod is large and anyway you'd already used half of it), and then you fill it up with caster sugar, which you replace as you use it. Ta-da.
(This is, in fact, the Correct Way To Store Vanilla Pods also. No point letting all the lovely aromatics swill about in the jar they were sold you in when you could be generating delicious vanilla-flavoured sugar.)
There are many ways to use vanilla sugar. One of my favourites is on top of Ribiselkuchen. Or in Vanillekipferl. Or dusted over Kaiserschmarrn.
Today, however, I used it in tiny peach-raspberry crumbles.
I took:
The wet ingredients I placed in the gu pots. The dry ingredients I turned into crumble topping by the expedient of rubbing fat into... dry stuff, okay. They were baked at approx. 200degC until they were done, and I thought they were delish but my whiny neighbour (gave me pneumonia, complained about fesenjan) asserted that they "taste[d] like pizza", but what does he know.
Maybe next time I will get around to making the basil-condensed milk-yoghurt concoction I was vaguely planning, instead of just having the yoghurt neat.
Anyway.
The first thing to note is that this country apparently does not believe in vanilla sugar, by which I mean "you can buy very small pots for very large amounts of money and then you use it and it's finished."
This is not the correct way to do anything.
The correct way to do it is to rinse out an empty jam jar or other suitable receptacle, let it dry thoroughly, and put a vanilla pod into it (or half a vanilla pod, if you are like me and your jam jar is small and your vanilla pod is large and anyway you'd already used half of it), and then you fill it up with caster sugar, which you replace as you use it. Ta-da.
(This is, in fact, the Correct Way To Store Vanilla Pods also. No point letting all the lovely aromatics swill about in the jar they were sold you in when you could be generating delicious vanilla-flavoured sugar.)
There are many ways to use vanilla sugar. One of my favourites is on top of Ribiselkuchen. Or in Vanillekipferl. Or dusted over Kaiserschmarrn.
Today, however, I used it in tiny peach-raspberry crumbles.
I took:
- two gu pots
- half a tin of peaches
- a handful of frozen raspberries
- a sprig of fresh basil, chopped
- buckwheat & plain flours, brown sugar, 1tsp vanilla sugar, butter
The wet ingredients I placed in the gu pots. The dry ingredients I turned into crumble topping by the expedient of rubbing fat into... dry stuff, okay. They were baked at approx. 200degC until they were done, and I thought they were delish but my whiny neighbour (gave me pneumonia, complained about fesenjan) asserted that they "taste[d] like pizza", but what does he know.
Maybe next time I will get around to making the basil-condensed milk-yoghurt concoction I was vaguely planning, instead of just having the yoghurt neat.
