THE DIN­NER LADIES

QT Magazine - - MUSIC - RECIPES AND IM­AGES FROM The Din­ner Ladies BY So­phie Gil­li­att AND Kather­ine West­wood ( MUR­DOCH BOOKS)

YOU may have seen them on the TV show ‘Shark Tank’, and Aus­tralia has taken the ‘Din­ner Ladies’ to heart.

Their first cook­book has just hit the shelves, and it’s full of recipes you can cook now, but eat later. Kather­ine West­wood and So­phie Gil­li­att, the Din­ner Ladies them­selves have shared some of their recipes with QT Mag­a­zine read­ers, plus we have copies to be won.

Ba­sic Crum­ble

TOP­PING MAKES 1 X 275G (93⁄ OZ) QUAN­TITY

4

PREP TIME 10 MIN­UTES The com­bi­na­tion of warm, slightly tart fruit and crunchy, bis­cu­ity crum­ble is uni­ver­sally loved – and how about those bits where the fruit’s juices have bub­bled up around

IN­GRE­DI­ENTS

75 g (2 3⁄4 oz/ 1⁄2 cup) self-rais­ing flour

100 g (3 1⁄2 oz/ 1⁄2 cup lightly packed) light brown su­gar pinch of salt

50 g (1 3⁄4 oz) cold salted but­ter, diced into 1 cm ( 1⁄2 inch) cubes

50 g (1 3⁄4 oz/ 1⁄2 cup) rolled (por­ridge) oats the edges of the top­ping and gone jammy and tof­fee-ish? Oh, stop it right now. With a few dif­fer­ent crum­ble recipes up your sleeve, you’ll never be at a loss for a fail-safe, make-ahead dessert at any time of the year – we’ve of­ten used frozen fruit when there’s been noth­ing else avail­able and it’s been just fine. MAKE AHEAD: Both the fruit fill­ing and the top­ping can be made ahead and will keep for 3 days in the fridge or up to 3 months in the freezer. Just keep the fill­ing and top­ping in sep­a­rate tubs till you are ready to fill your oven­proof dish for bak­ing.

METHOD

In a small bowl, com­bine the flour, brown su­gar and salt. Rub the but­ter into the mix with your fin­ger­tips till the mix­ture re­sem­bles clumpy bread­crumbs. Stir through the rolled oats. Set aside in a cov­ered con­tainer in the fridge.

Straw­berry and Rhubarb Crum­ble

SERVES 6 PREP TIME 20 MINUTESCOOKING TIME 45 MIN­UTES, PLUS 10 MIN­UTES REST­ING

IN­GRE­DI­ENTS

1 quan­tity Ba­sic Crum­ble Top­ping (above)

45 g (1 1⁄2 oz/ 1⁄3 cup) sliv­ered al­monds, toasted

400 g (14 oz/1 large bunch) rhubarb, trimmed and chopped

100 g (3 1⁄2 oz) caster (su­perfine) su­gar

400 g (14 oz) straw­ber­ries, hulled, halved if large TO SERVE: cream or ice cream

METHOD

Pre­heat the oven to 180°C (350°F). Com­bine the ba­sic crum­ble top­ping with the al­monds and set aside. Place the rhubarb and su­gar in a heavy-based saucepan and cook gen­tly over low heat for about 15 min­utes till the rhubarb is com­pletely soft. Add the straw­ber­ries and bring ev­ery­thing up to heat. Pour your fill­ing into a greased oven­proof dish of about 1.5 litres (52 fl oz/6 cups) ca­pac­ity. Scat­ter the top­ping over your fill­ing to cover. Cook in the oven for 25–30 min­utes till the top­ping is golden brown and the fill­ing is bub­bling up round the edges. Re­move from the oven and al­low to rest for 10 min­utes be­fore serv­ing with cream or ice cream.

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