As Deep as The Hue of Red Wine

I actually survived three weeks of being a full time mum. Its the longest I have ever had my kids with me, all the time. They were constantly around me. I was constantly around them. We all survived, just a few skirmishes along the way. Pavlina (their nanny) was on holiday for a couple of weeks. Then on the day she was due to return, I got the phone call, she was sick and couldn’t come into work for another week.  She was in tears, I was in tears, the kids were in tears. We finally managed to pull ourselves together and actually it was a fun couple of weeks.

I have been doing a bit of PR for a friend of mine who had his first solo exhibition at The Photographers Gallery. Beautiful exhibition you should go and see. Anyway I take the kids to see it. We leave and they literally drag me kicking and screaming into McDonalds. I caved.  I figured a meal in McDonald’s would give me some bonus mum points, of course I am deluded but one lives in hope.

As we are sitting in Mcdonalds I get a text from a friend. “Hey I am assisting on a shoot for Mcdonalds, I thought of your lovely kids, would you be interested?”  How bizarre is that? So a week later they turn up and photograph not only the kids but me too…I wasn’t expecting that at all!

I also wasn’t expecting a call from my brother inviting us up to Scotland for the week. The kids has the most wonderful time. We spent a day rock pooling and searching for mussels. I had visions of us collecting bucket loads of mussels and cooking them for dinner. Uhh well we found a few tiny ones and Bella found one full grown mussel. Pasta it is then.

I took a few pictures oh and I made a crumble which was divine. I realised as I was about to rub the butter in for the crumble top that I did not have enough butter so used the rest of a pot of creme fraiche instead. It was really really good. I leave you with that recipe.

Rachelle x

church beach tildajump crumble

Apple and Berry Crumble

I am totally rubbish at measuring out crumble topping ingredients. I usually look at the amount of fruit I have and the size of the dish I am baking it in and then take it from there. I don’t think you can have too much crumble, so inevitably I make too much. I use a mixture of flour and rolled oats, please use butter and not margarine, that stuff is pure evil as far as I am concerned. I also use regular eating apples, I guess because I always have them around and cooking apples are (in my opinion) an unnecessary  purchase.

For the Crumble:

100g of rolled oats

100g of plain flour

75g of brown sugar

100g of cold butter (cut into small cubes)

1 large pinch of Maldon sea salt

For the Apple and Berry Filling:

800 grams of eating apples (cored and quartered. Put in a bowl of cold water with the juice of one lemon)

350g Frozen summer berries

100 grams of caster sugar

Juice of a lemon

Method

Preheat the oven to 190.C/375.F/gas 5

Butter a large baking dish.

Make the crumble add the flour, oats, brown sugar and salt into a large (ish) mixing bowl, rub in the butter with your fingertips until the mixture resembles damp sand.

Place the berries and apples into the buttered baking dish. Add a couple of nobs of butter too.

Sprinkle the crumble mixture on top.

Place in the oven and bake for 20-25 mins until the crumble is golden and the berries and apples are bubbling.

Serve with creme fraiche or cream or ice cream. I never have leftovers of this but if you are lucky to have some. Eat cold for breakfast!


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