I enjoy the combination of rhubarb, pear and apples together with some stem ginger in syrup to add spice and warmth.

Ingredients (serves 4-6):
6-8 stalks rhubarb
3 beurre bosc pears
4 green apples
2 tblsp raw sugar
3 knobs stem ginger in syrup
100g unsalted butter (room temp)
150g self-raising flour
100g soft brown sugar
Cream to serve

Heat the oven to 180.

Wash and slice the rhubarb into 3-4cm chunks. Peel, core and cut the pears and apples into large chunks. Stew the fruit with the raw sugar and a splash of water over a low heat until just soft.

Cut the butter into cubes and rub in a bowl with the flour until it resembles breadcrumbs. Add the brown sugar and rub through evenly.

Slice the ginger finely. Pour the fruit into a baking dish and dot the ginger over the top. It will be quite sticky so try and spread pieces as evenly as possible. Sprinkle the crumble topping over the top.

Bake for 30-40 minutes, until the crumble topping is browned.

Serve with cream.


Cavelo nero pasta

July 27, 2009

This is a dish I’ve been cooking regularly during winter. The cavelo nero can be substituted by silverbeet, or use a combination of both.

Ingredients (2 people):

olive oil
1 brown onion, chopped
1 bunch of cavelo nero (Tuscan black cabbage), chopped
1 red chilli, chopped finely (or substitute with a teaspoon of chopped chili from a jar)
1 garlic clove, chopped finely
penne or spiral pasta for 2
grated parmesan

Saute the onion in some olive oil until translucent. Add the cavelo nero and let it cook gently over a low heat until softened.You may add a splash of water to the pan to avoid sticking.

Cook the pasta. Stir through the garlic and chili with the cavelo nero and saute for 1 minute. Add the drained pasta to the cavelo nero and stir through and season with salt and pepper.

Serve with grated parmesan.