Posted on by Myfrenchkitchen

Plum crumble

Autumn is almost here with all its varieties of plums. Mirabelles, red yellow and black velvet plums and the quetches are just starting. I decided on a yellow and red plum crumble for a delicious autumnal dessert. The yellow plums are at the end, and since they are my favorite plums, I wanted to mix them in with red plums. Not a single crumb is left when I make this crumble. It is simple an easy, as simple is always the best. But it can be dollied up according to desire. I prefer it simple with the tanginess of the plums adding all that is needed to turn this crumble into an autumn delight.

Recipe

  • 120 ml all purpose flour
  • 100 ml ground almonds
  • 100 ml butter
  • 75 ml brown sugar
  • 25 ml brown sugar
  • 750 g red and yellow plums
  1. Preheat the oven to 180 degr C.
  2. Mix the flour, the brown sugar and 75ml sugar in a bowl.
  3. Add the butter and mix the mixture with your fingers until a crumble.
  4. Cut the plums in thick slices, remove the seeds and add to an oven proof dish.
  5. Sprinkle the 25ml of sugar over the top of the plums.
  6. Sprinkle the cumed butter mixture over the plums.
  7. Bake at 180 degr C for about 25 to 30 minutes until the crumble is slightly browned.
  8. Serve warm with a dollop of créme fraîche.

Serves 6 people

Pinch of salt

  • Use any other seasonal fruit of your choice.
  • Serve in indivudual bowls or one large dish.
  • Serve warm or cold
  • Add spices like nutmeg, or cinnamon, or star aniseed for a wintery touch.
  • Use apricots or peaches in summer with fresh herbs like thyme and rosemary or mint.

A variety of autumnal plums.

Posted on by Myfrenchkitchen · 1 Comment

Baked mushrooms stuffed with herbs, feta and parmesan

It’s the season of mushrooms. the markets are full of wild mushrooms, and risottos and omelets are at the order of the day. But this recipe simply calls for “champignon de Paris”, the classic brown or white mushroom available all year long. A good stuffing with garlic and herbs and you have a flavourful little appetizer or starter, and even a side dish if you use the bigger portobello mushroom. these baked mushrooms will definitey hold its own amongst the more sought after wild mushrooms. Next time we’ll have a risotto with forest mushrooms.

Recipe:

  • About 20 medium mushrooms.
  • 2 cloves of garlic, peeled and cushed
  • Fresh herbs of your choice, I used chives, marjoram and thyme.
  • 80g butter at room temperature
  • 100g dried bread crumbs
  • 100g grated parmesan cheese
  • 50 g feta
  • Olive oil
  • Salt and pepper
  1. Preheat the oven to 220 degrees C.
  2. Clean the mushrooms with kitchen towel(don’t wash) and remove the stems.
  3. Place round side down in an oven pan.
  4. Chop the herbs.
  5. Add the crushed garlic, the soft butter, the breadcrumbs, grated parmesan and a little olive oil (20ml) to the herbs and mix to a paste.
  6. Crumble a little feta cheese into each mushroom cavity and fill up with the herb mixture.
  7. Season with salt and papper and drizzle with olive oil.
  8. Bake for about 10 minutes until the mushrooms and the tops are deeply caramelized.
  9. Serve warm.

Serves 4

Preparation…

Pinch of salt:

  • Use bigger portobello or large mushrooms instead of small mushrooms for a side dish to a meal.
  • Use parsley as the fresh herb
  • Add some thyme branches on top of the mushrooms for more flavour.
  • Add some finley chopped spring onion to the butter mix.
  • Can be made a few hours ahead and kept in the fridge until ready to serve your apero.
  • Serve each mushroom with a sprig of herb that you’ve used.
  • Pack the mushrooms close together in the oven pan, they shrink as they bake.