Tag Archives: dessert

For when your world comes crumbling down.

23 Nov

When thinking about my blog the other day (as I often do. Too often, perhaps. I need a life. I also need to stop putting the grand majority of what I write in brackets) I realised it had been over two weeks since I last posted. Some of you may welcome this extended break from me spamming your Facebook newsfeeds with self-indulgent blab but I’m sure my one (finally!) subscriber is missing me. C’mon, enlargements4u@mail.de, admit it.

I made this recipe almost two months ago when my flatmate and I were feeling particularly angsty about university. We were approaching crunch time (i.e. last-minute essay pumping time) and needed sweet nourishment to last the night*. All we had was a sad green apple, some sugar, vanilla, spices and oats. OK, so that’s a bit of an exaggeration and we clearly survive on a bit more than that, but mouldy pasta does not a fine dessert make.

I’d also recently bought some adorable little ramekins and they were still begging to be used. So, if you haven’t already guessed from the puntastic title, apple crumble was the order of the evening.

This is probably the easiest dessert ever in the history of mankind ever to make. Seriously. You can use whatever scabby fruit you’ve got lying around and can even mix them all together to create some kind of wonderful concoction. This recipe uses oats but I’ve heard oats aren’t supposed to be used in the topping. Well I say to hell with tradition and here’s to cheap sustanence.

*I’m going to be honest here and admit we were actually preparing for a late-night Gossip Girl marathon.

 

Apple crumble.

Apple Crumble

Serves 2

1 medium green apple, peeled and chopped into cubes

1 TBSP caster sugar

1 tsp cinnamon

1 cup water

40g butter

1 TBSP plain flour

3 TBSP rolled oats

1 TBSP raw sugar

a few drops of vanilla essence

1. Place the apple, sugar, cinnamon and water in a medium saucepan and bring to the boil.

2. Reduce the heat and simmer for 10 minutes or until the apple is cooked through.

3. Remove from heat and leave to cool.

4. Preheat the oven to 180C.

5. In a large mixing bowl, rub together the butter and flour until the mixture resembles fine bread crumbs.

6. Rub in the oats, sugar and vanilla and set aside.

7. Grab two ¾ cup capacity ramekins.

8. Drain the apples and place half in each ramekin.

9. Top with the crumble mixture.

10. Place the ramekins on a baking tray.

11. Place the tray in the oven for 20 minutes or until the tops of the crumbles are golden. You may need to put the grill on for a few minutes to get a nice topping.

12. Remove from the oven and serve with lashings of cream or ice cream, quantity depending on mood.

Berry Heavenly.

11 Jul

Now I don’t normally do this (preferring instead to gorge myself on way too much food and use the excuse of needing to review as many different options as possible) but the other night I treated myself to a single slice of cheesecake heaven.

A friend and I decided to suburb-hop for dessert after having dinner at the local, making our way to Glebe Point Road, Glebe, for some sugary delights. One of my constant go-tos is Badde Manors, a vegetarian cafe that serves up breakfast, lunch, dinner, coffee, gelato and, my favourite part of all, dessert. There are choices aplenty: sticky date pudding, triple chocolate brownies, chocolate torte, cannoli, strudels, tiramisu and what I now reckon is the best cheesecake in town.

As a devout chocolate fan who is incapable of choosing anything else for dessert, I was at first apprehensive about the blackberry cheesecake ($6.50). I’ve always had mixed opinions on the cheesecake, finding most of them pretty unappealing. I’ll never warm up to the cold, refrigerated variety and have only in recent years started to like the baked kind. But upon recommendation from my friend, I was told it would change my life. I’m not quite sure it’s up there with graduating high school, the birth of my siblings nor The OC, but it definitely changed my timeworn dessert-eating habits.

As I relentlessly repeated to my (quickly becoming bored) friend, ‘it’s just so creamy’. The cream cheese filling is smooth and almost velvety in texture, taking mere seconds to dissolve on your tongue and slide blissfully down your throat. Sorry, I just felt like being a bit lame. It is intensely sweet and could easily become overbearing, but the slight sourness to the blackberries ensures your capability of devouring the entire thing. The berries are fat and flavoursome and, unlike some desserts I’ve tried, are in no way skimped on. The pastry seems to be a butter and biscuit mix but holds together really well. The odd cheesecake in the past has had flimsy pastry that falls apart upon the insertion of a fork but this one can hold its own. But that’s not to say it’s in any way thick and cumbersome: it is delicate and buttery and utterly delicious.

Blackberry Cheesecake.

Go forth, take your hard-earned money and indulge yourself in this heavenly delight. As has happened for some, it may be a pivotal life moment. Or perhaps it’ll just change your mind about the humble cheesecake.

Badde Manors

37 Glebe Point Road, Glebe

Sydney

Ph: (02) 9660 3797‎