Serranía Kitchen - recipes from around the world

Sounds delicious, doesn't it? More exotic and interesting than a regular Apple Crumble. Just the thing to round off a light summer meal, eg a salad.

    [El Correo]

Apple, Pear and Banana Crumble

Preparation Time: 60 minutes

Serves: 4

Ingredients

• 80g brown sugar
• 100g flour
• 100g almond flour
• 150g butter
• pinch of salt
• 1 green lemon
• 1 ripe banana
• 4 cooking apples
• 4 ripe pears
• breadcrumbs

Method

• Heat oven to 220 C.
• In a bowl mix the sugar, flour, salt and butter cut into small pieces. Use your hands to achieve a 'grainy' mass.
• Peel the apples and pears, remove the cores and split into chunks.
• Peel the banana, cut into chunks and mix with the apple and pear mixture.
• Grate the lemon peel, squeeze the juice, add and mix well.
• Spread this mixture of fruit over the base of an oven-proof dish to a thickness of 3 - 4 cm.
• With your hands spread the grainy mass on top of the fruit sprinkling the top surface with the breadcrumbs.
• Place the dish in the pre-heated oven for approximately 20 minutes.
• Then cover the dish with aluminium foil and roast for a further 15 minutes.
• Remove the foil and check that the base is toasted and the juices have risen to the top. If desired, leave the crumble in the oven for a few more minutes before serving.

¡Buen provecho!

© Martin Berasategui MMXXVI

Picture:

El Correo and Garikoitz Diaz Mugica

Thanks:

Diario SUR, Martin Berasategui, Paul Whitelock (translation and adaptation of recipe), XL Semanal

Tags:

Apple Pear and Banana Crumble, crumble, Diario SUR, El Correo, Garikoitz Diaz Mugica, Martin Berasategui, Paul Whitelock, XL Semanal

As the high temperatures continue to make hot food less attractive, here's another cold soup to whet your tastebuds.

Cold vichyssoise with apple

Serves 4

Time 50 minutes

Ingredients:

600 g potatoes

4 leeks

2 medium-sized red apples

50 g butter

sugar

ground white pepper

salt

a few redcurrants

50 g filleted almonds

black peppercorns

100 g foie gras (optional)

Method:

• Clean the leeks and cut into 1 cm chunks. Peel and dice the potatoes. Peel and chop 1 apple.
• Melt the butter in a large saucepan and fry the leeks for 10 minutes. Add the pieces of apple and saute.
• Add the potatoes and 1 litre of water. Cover and cook for 30 minutes, Drain the vegetables and put the water to one side. Crush the vegetables and add the water again slowly until the desired consistency is reached. Season to taste and set aside in the fridge.
• Slice the remaining apple. Heat 45 g of sugar until it is caramelised and add the slices of apple.
• Brown the almonds in a frying pan without oil.

To serve:

Distribute the vichyssoise into 4 bowls (with an ice cube if necessary) and in the centre of each bowl place the caramelised apple slices, the redcurrants and the almonds. Decorate with foie gras if required.

No accompanying drink required, but a dry sherry (fino or manzanilla) might be nice if it's a special occasion.

Links:

Rita's Trio of Cold "Soups"

Carolyn's Broccoli, Red Pepper and Apple Salad

© Paul Whitelock

Photo:

Lecturas

Thanks:

Paul Whitelock (translation), www.cocinafacil.com

Tags:

Carolyn Emmett, cold vichyssoise with apple, dry sherry, Eye on Spain, fino, Lecturas, manzanilla, Paul Whitelock (translation), Rita, Serrania Kitchen, www.cocinafacil.com