The cake that disappeared – Berries and cream crumble

Mixed Berries and Cream Crumble

So I’ve been not posting for a while. And I’ve been cooking like crazy! I know, it’s not right. But I just haven’t had the time to be organized and write the recipes for the stuff I’ve been doing. (Not to mention a couple failures like uncooked cannelloni of which we ate only the filling after they’d been in the oven for hours. Shame.) But not to worry, I’m back with a killer recipe. This weekend was my sister’s birthday, and we had a lovely dinner party. This crumble was the dessert in a menu of shrimp dumplings, rib eye in caramelised shallots, green beans, sticky jasmine rice and oven-cooked baby portobellos. It was a lovely dinner with incredibly fun guests, but whom I loved all the more because they ate absolutely everything and even came into the kitchen to ask for seconds. But the one that was really complimented was the crumble cake, which after having extinguished it’s happy birthday song and candle was left for a few seconds in my sister’s hands to be cut and served while I took a  few pics. When I put down the camera, it had pulled a disappearing act and not a crumb of the crumble was left! (I did get to try it of someone else’s plate though, and I got to see why, If I may leave all modesty apart). As far as cakes go, it’s incredibly easy to make. And I’m guessing with a side of vanilla ice-cream, pretty close to going into several favorite dessert lists. On to the recipe?

Crumble base

Strawberries chopped

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Baking Frenzy Part III – Blueberry cream scones

Blueberry Scones

I haven’t forgotten the third installment of the baking frenzy. I was just saving this to be posted on monday, when you can look at it, then think about it on tuesday, wednesday, thursday, friday….nevermind. You should just stay up late and make these today. Seriously (Imagine your breakfast tomorrow morning). The recipe comes from Deb at Smitten Kitchen, who very aptly puts it, has occasional dreams of scones (and so do I) and hence has provided us with this heavenly heavenly recipe, originally from America’s Test Kitchen Cookbook (which I’ve already made a mental note to get, if all the recipes turn out like this one!). They truly are scone perfection, especially because of all the recipes from the baking frenzy, these were the easiest and fastest to make. Only bad point to them is that they don’t keep well (do any scones ever?) – but don’t fool yourself, they’ll be gone before you find yourself reaching for the tupperwares.
The original recipe called for currants, but I substituted with blueberries, which where slightly crushed as I was forming the dough and gave the scones some moist and sweet purple spots. Read more for the recipe.

Butter in Cubes

Blueberry sour cream sconesCrumble Continue reading