Sunset from Hayling Island, UK

Autumn colours

Roses still in bloom at below 10’c

River Rhein, Basel Switzerland

Today’s sunset from Andover, Hampshire

View of sunset at Southampton docks

Apple crumble

Recipe courtesy of Joy of Baking :

Ingredients:

Crumble Topping:

1/2 cup (65 grams) all purpose flour

1/2 cup (100 grams) firmly packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

6 tablespoons (85 grams) cold unsalted butter, cut into pieces

1/2 cup (50 grams) old-fashioned rolled oats

1/3 cup (40 grams) chopped walnuts (or pecans, almonds or hazelnuts)

Filling:

1-3 tablespoons (15 – 40 grams) light brown sugar

1/8 teaspoon salt

2 teaspoons (6 grams) cornstarch (corn flour) (optional)

1 1/2 pounds (700 grams) Granny Smith Apples or other firm, tart-tasting apple – peeled, cored, and sliced into 1 inch (2.5 cm) chunks

1 1/2 pounds (700 grams) ripe Bartlett, Anjou, or Bosc Pears, peeled, cored and cut into 1 inch (2.5 cm) chunks

1/3 cup (45 grams) dried cranberries (can use fresh cranberries that have been rinsed, drained, and picked over)

Instructions:

Cranberry Pear and Apple Crumble: Preheat your oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 2 inch square (20 x 5 cm) baking dish.

For Crumble Topping: Place all the topping ingredients (flour, sugar, cinnamon, salt, oats, nuts, and butter) in your food processor and process just until the mixture has clumps the size of peas. (This can also be done in a large bowl with a pastry blender, two knives or your fingertips.)

For Filling: Peel, core, and cut the apples and pears into large chunks and place them in a large bowl. Add the dried cranberries, along with the sugar, salt, and cornstarch (if using) and toss to combine. Transfer to your baking dish and then spread the topping evenly over the fruit.

Bake for approximately 35 – 45 minutes or until bubbly and the topping is golden brown and crisp. Remove from oven and place on a wire rack to cool for at least 15 minutes before serving. Serve with vanilla ice cream. Leftovers can be covered and stored in the refrigerator.

Makes about 6 servings.

Sweet and sticky chicken drumsticks and thigh

Made this today and it turned out very tasty. Rather similar in taste to charsiew or Chinese BBQ pork. I may reduce the sugar content next time as I found it abit too sweet for my liking. This recipe is from Giada’s Kitchen: New Italian Favourites.

INGREDIENTS

• 1/2 cup balsamic vinegar
• 1/2 cup honey
• 1/2 cup light brown sugar, packed
• 1/4 cup soy sauce
• 5 fresh rosemary sprigs
• 5 garlic cloves, halved
• 10 to 12 chicken drumsticks
• 2 tablespoons toasted sesame seeds
• 1/4 cup chopped fresh flat-leaf parsley leaves

DIRECTIONS

Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs and garlic cloves in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal, squeezing out as much air from the bag as possible. Marinate in the refrigerator for 2 hours.

Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil.

Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. Cook without the lid on.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

First attempt at making an apple pie

Today’s sunset at 5.45pm in Andover