Apple and mincemeat crumble

Apple and mincemeat crumble

Apple and mincemeat crumble

Mincemeat is definitely an underrated ingredient. If you’re bored with traditional mince pies, try this crumble, which offers a new take on an old festive favourite. Delicious served with a generous spoon of custard or ice cream.

Preparation time: 10 mins

Cooking time: 30 mins

Serves: 4

Ingredients:

  • 400g apples
  • 450g mincemeat
  • Juice of an orange
  • 100g plain flour
  • 75g butter
  • 50g demerara sugar
  • 1tsp cinnamon

Method:

  1. Pre-heat the oven to 200˚C.
  2. Slice the apples thinly and lay them in an overproof dish.
  3. Stir in the mincemeat and orange juice.
  4. In a separate bowl, rub in the flour, butter, sugar and cinnamon to make the crumble.
  5. Sprinkle the crumble mixture over the apples and mincemeat.
  6. Bake for about 30 minutes or until crisp on top.

Merry Christmas!

Photo: raspberri cupcakes

Photo of the week

Roast chestnuts

Roast chestnuts

I’ve been popping out to the Christmas market during my lunch break and the roast chestnuts smell amazing. Perfect for warming up cold hands on a chilly winter’s day. This photo was posted by Stratman and shows a chestnut stall in Asia.

If you have a photo you would like to see featured on the site, email lizannday@gmail.com or tweet @thegreenveggie.

Red lentil, chickpea and chilli soup

Red lentil, chickpea and chilli soup

Red lentil, chickpea and chilli soup

It’s so comforting to snuggle up with a nice, warm bowl of soup and some fresh, crusty bread in the winter, as you listen to the rain pouring down outside. This is one of my favourite recipes.

Preparation time: 10 mins

Cooking time: 25 mins

Serves: 4

Ingredients:

  • 2 tsp cumin seeds
  • 1 large pinch of chilli flakes
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 140g red split lentils
  • 850ml vegetable stock
  • 400g tinned tomatoes
  • 200g chickpeas
  • A small bunch of coriander, roughly chopped (save a few leaves to serve)
  • 4 tbsp Greek yogurt, to serve

 Method:

  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for about a minute.
  2. Add the oil and onion and cook for 5 mins.
  3. Stir in the lentils, stock and tomatoes, then bring to the boil.
  4. Simmer for 15 mins, until the lentils have softened.
  5. Blend in a food processor to create a rough purée.
  6. Pour back into the pan and add the chickpeas.
  7. Heat gently, season well and stir in the coriander.
  8. Finish with a spoon of yogurt and sprinkle the remaining coriander leaves on top to serve.

Now snuggle up and enjoy…

Photo: dejahthoris