Apple and blackberry crumble

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Fruit mixture

6 medium small apples peeled and chopped
150 – 200 g blackberries washed
2 ozs or 50 g sugar
100ml boiling water

Mix water and sugar together.
Pour into an 2lb/2L ovenproof dish
Add apples coat in sugar solution.
Add blackberries over the top.

Crumble

125 g or 4 ozs of sugar
175 g or 6 ozs of butter or dairy free alternative cubed
250 g or 8 ozs of plain flour (gluten free) or half plain (gluten free) and half ground almonds

Cinnamon to sprinkle over at the end

Add dry ingredients to a bowl and add butter, rub in the butter until the mixtures resembles that if fine breadcrumbs.

Spread the mixture over the fruit mixture.
Sprinkle cinnamon over the top.
Bake for 40 minutes on Gas Mark 5 or 190 degrees C.

Alternatives

Raspberries with crumble mixture half plain half ground almonds

Raspberries and peaches or nectarines

A mixture of various berries

Cherries and berries

Raspberry and apple

Apple and pear

Pear and almond

Tinned fruits – drained theses will be quicker to cook so 20 minutes on 200 degrees or gas mark 6 will cook and brown the crumble.

Variations of spices:

Choose one or a variety of a few, depending on personal preferences:

Cinnamon
Ginger
Nutmeg
Mixed ground spice
Star Anise

Tru3 J0y

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Love you body inside and out!

A diet rich in soy and whey protein, found in products such as soy milk and low-fat yogurt, has been shown to reduce breast cancer incidence in rats.
I will share various recipes to encourage and support others with a healthy lifestyle but the basics are to eat/drink a little bit of everything and not too much of anything!
Old adage –

‘everything in moderation’

We all need to cleanse the inside of our bodies just as we cleanse the outside! So my first recipe is a Detox soup!
Detox Potassium broth
Ingredients:
2 large potatoes chopped into large chunks
2 large carrots chopped into large chunks
1 cup of red beetroot chopped into chunks
4 celery sticks, chopped into small chunks
1 cup of parsley roughly chopped
1 cup of turnips chopped into chunks
1 cup of peeled and diced red onion
Pinch of cayenne pepper to taste.

Method:
Using a 1.8L (Litres) or 13 1/2P (pints)
Place all ingredients into the stockpot
Bring to the boil for five minutes.
Simmer for two hours, then strain; reserving the liquid to drink!
Drink hot, may be reheated, as required, bringing to the boil.

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Tea Inventory”
Herbs and spices to aid “Digestion”
To prevent painful cramps and sharp pains after eating food, I have found that drinking peppermint tea aids digestion (thanks to my parents recommendation). Other teas which aid digestion include: Peppermint tea, which is a natural anti-spasmodic which means that it slows the muscles in the bowel which in irritable bowel. Irritable Bowel Syndrome (IBS) may contract to frequently adding to the pains felt in the intestines also easing flatulence caused by either too much insoluble fibre, drinking fizzy drinks too fast or air taking in whilst eating too quickly.
Camomile tea also helps to ease digestion and has calming soothing properties so easing nerves reducing anxiety – not related to digestion, camomile teabags can be infused cooled and applied to soothe itchy inflamed eyes and is added to creams to soothe rashes and sensitive skin for nursing mothers or their babies.
Nettleleaf tea is used to relieve nettle rash, allergic reactions and hay fever whilst also being high in vitamins and minerals especially iron, which is important for girls and women.
Fennel seed tea is used to aid digestion relieve bloating and nausea whilst also for breastfeeding mothers it is said to increase menstruation, milk flow and reduce colic and wind in the baby (found in many curry spices or seeds).

Traditionally we have added herbs and spices when cooking, each has a role to play and not just for taste but digestive health and comfort. Herbs and spices to aid digestion include; bay, caraway, cardamom, chervil, cumin, cinnamon, dill, ginger, mint, tarragon – so there is a reason why we serve mint sauce with lamb!

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Ad-lib ~ Scrummy Yummy Banana cake

I am a cook who likes (occasionally) to ad lib with my cooking as we recently moved this has become fairly regular which in meals such as curries and variations of mixed grill style lunch or supper it does not matter so much. However I have recently ad-libbed on my ‘Banana cake’ twice each for the gluten and dairy free version and for the normal version.


1st Ad-lib Gluten and Dairy free Banana cake

Ingredients
2 ripe peeled bananas
1 egg
100grams 4 ounces oats
100grams 4 ounces sugar
100grams 4 ounces spread or sunflower oil
100grams 4 ounces gluten free bread flour
1 teaspoon Baking soda
1 teaspoon Vanilla essence
1 tablespoon Golden syrup
100 ml milk dairy free

Method
Line a deep 8″ cake tin square or round with greaseproof paper.
Turn the oven on to 180 for an electric fan oven, gas mark 5 or 190 for an electric oven without a fan.
Place the egg, banana, sugar, syrup, spread/oil, oats, vanilla essence, into a large bowl which thoroughly with an electric whisk until the banana is blended into the mixture and no lumps are left.
Take out the whisk.
Put in the flour and baking soda using a metal spoon fold in the mixture slowly and gently adding the milk gradually.
Gently scoop or pour out the mixture into the lined cake tin and smooth and flatten the surface.
Place into the oven baking for one hour checking with a cake skewer or similar slim implement to check if cooked.
N.B. If not leave in the oven for five or ten minutes depending on how moist and sticky the mixture still is ~ longer if stickier less if not too sticky on the skewer.

Enjoy hot with butter as this is more of a bread style cake with the bread flour!
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1st Ad-lib Banana cake

Ingredients
2 ripe bananas
1 egg
100grams 4 ounces oats
100grams 4 ounces sugar
100grams 4 ounces spread or sunflower oil
100grams 4 ounces wholemeal bread flour
1 teaspoon Baking soda
1 teaspoon Vanilla essence
1 tablespoon Golden syrup
100 ml milk

Method
Line a deep 8″ cake tin square or round with greaseproof paper.
Turn the oven on to 180 for an electric fan oven, gas mark 5 or 190 for an electric oven without a fan.
Place the egg, banana, sugar, syrup, spread/oil, oats, vanilla essence, into a large bowl which thoroughly with an electric whisk until the banana is blended into the mixture and no lumps are left.
Take out the whisk.
Put in the flour and baking soda using a metal spoon fold in the mixture slowly and gently adding the milk gradually.
Gently scoop or pour out the mixture into the lined cake tin and smooth and flatten the surface.
Place into the oven baking for one hour checking with a cake skewer or similar slim implement to check if cooked.

N.B. If not leave in the oven for five or ten minutes depending on how moist and sticky the mixture still is ~ longer if stickier less if not too sticky on the skewer.

Enjoy hot with butter as this is more of a bread style cake with the bread flour!
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2nd Ad-lib Gluten and Dairy free Banana cake

Ingredients
2 ripe peeled bananas
3 small eggs
100grams 4 ounces oats
100grams 4 ounces sugar
100grams 4 ounces spread or sunflower oil
100grams 4 ounces gluten free bread flour
1 teaspoon Baking soda
1 teaspoon Vanilla essence
1 Large tablespoon of Golden syrup
a light sprinkling of cinnamon, ginger and mixed spice

Method
Line a deep 8″ cake tin square or round with greaseproof paper.
Turn the oven on to 180 for an electric fan oven, gas mark 5 or 190 for an electric oven without a fan.
Place the eggs, banana, sugar, syrup, spread/oil, oats, vanilla essence, spices into a large bowl which thoroughly with an electric whisk until the banana is blended into the mixture and no lumps are left.
Take out the whisk.
Put in the flour and baking soda using a metal spoon fold in the mixture slowly and gently.
Gently scoop out the mixture into the lined cake tin and smooth and flatten the surface.
Place into the oven baking for one hour checking with a cake skewer or similar slim implement to check if cooked.

N.B. If not leave in the oven for five or ten minutes depending on how moist and sticky the mixture still is ~ longer if stickier less if not too sticky on the skewer.

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2nd Ad-lib Banana cake

Ingredients
1 1/2 ripe peeled bananas
3 small eggs
100grams 4 ounces oats
100grams 4 ounces sugar
100grams 4 ounces spread or sunflower oil
100grams 4 ounces wholemeal bread flour
1 teaspoon Baking soda
1 teaspoon Vanilla essence
a light sprinkling of cinnamon, ginger and mixed spice
1 Large tablespoon of Golden syrup

Method
Line a deep 8″ cake tin square or round with greaseproof paper.
Turn the oven on to 180 for an electric fan oven, gas mark 5 or 190 for an electric oven without a fan.
Place the eggs, banana, sugar, syrup, spread/oil, oats, vanilla essence, spices into a large bowl which thoroughly with an electric whisk until the banana is blended into the mixture and no lumps are left.
Take out the whisk.
Put in the flour and baking soda using a metal spoon fold in the mixture slowly and gently.
Gently scoop out the mixture into the lined cake tin and smooth and flatten the surface.
Place into the oven baking for one hour checking with a cake skewer or similar slim implement to check if cooked.

N.B. If not leave in the oven for five or ten minutes depending on how moist and sticky the mixture still is ~ longer if stickier less if not too sticky on the skewer.
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