Daily Archives: 9 August 2011

Time for action

When you have been with your partner for some time, as I have, you get to a point where sometimes you say things a little too bluntly.

Just last week my darling husband looked me up and down and declared I was the fattest he’d ever known me. Charming. I had felt it too of course, but Chris underlined it.

Admittedly the trousers are feeling a little snug and the tummy is creating the ‘muffin top’ that all women try to avoid, but I refuse to go up a size. I think my recent lack of any fat-burning exercise since missing out on training for the ‘Race for Life’ this year and our over-productive blackberry bush have helped me reach this point.

Fruit Crumble from The Dairy Book of Home Cookery | 2012 editionThere have been quite a few home-made crumbles and pies this past few weeks, including the delicious Fruit Crumble in the new Dairy Book of Home Cookery.

 

Time for action! So, I have squeezed myself back into my jogging pants and been for two runs this week, and it didn’t feel bad.

On Tuesday night when I went out I had decided to challenge myself to run, no walking, all the way back home, about 2km. Halfway along the gently downhill road a progression of Hell’s Angels bikers started deliberately slowing down as they neared me. ‘Here we go’, I thought, ‘I’m in for some abuse…’ as the leader stopped I couldn’t avoid taking my headphones out and coming to a standstill.

‘Do you know where Loxley is?’ he asked. Phew! Just directions, and directions I knew the answer to at that. It was such a relief. As I plugged back in and got my tired legs moving again they all cordially gave me a nod of thanks as they rumbled away.

Chris loved this story when I regaled it to him, as we both sat devouring our blackberry crumbles… well, it was the last of the season so I could hardly refuse!

Keep fit!

Karen Perry
Dairy Diary Team

P.s. Fruit Crumble is a favourite with all the family. Serve with real custard sauce for the ultimate comforting dessert.

 

 

 

 

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Fruit Crumble with variations

Fruit Crumble from The Dairy Book of Home Cookery | 2012 edition

A favourite with all the family. Served with real custard a good crumble is a wonderful thing.

Serves 6
Preparation 25 mins
Cooking 1 hr
Per portion 307 kcals, 11g fat (6.6g saturated)
Suitable for freezing
Suitable for vegetarians

900g (2lb) cooking apples, rhubarb, gooseberries, damsons, plums, blackberries or red or blackcurrants
75–110g (3–4oz) granulated sugar, depending on sharpness of fruit
175g (6oz) plain flour
75g (3oz) butter
50g (2oz) caster sugar

1 Prepare fruit, slicing any large pieces. Put into a 1.25 litre (2 pint) ovenproof dish in layers with granulated sugar.

2 Cover with foil and bake at 190°C (375°F) Mark 5 for 15 minutes.

3 Sift flour into a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Stir in caster sugar.

4 Sprinkle crumble evenly over fruit. Press down lightly, then smooth top with a knife.

5 Reduce oven to 180°C (350°F) Mark 4 and bake for a further 45 minutes or until top is light brown.

Variations

Oaty Fruit Crumble
Follow recipe and method for Fruit Crumble. For the crumble topping mix together wholemeal flour, brown sugar and 25g (1oz) porridge oats with the butter.

Ginger Fruit Crumble 
Follow recipe and method for Fruit Crumble. For the crumble topping use demerara
sugar instead of caster sugar and add 1 tsp ground ginger.

Crispy Lemon Crumble
Follow recipe and method for Fruit Crumble. Add grated rind of 1 lemon and 2 tbsp crushed cornflakes to crumble topping.

Recipe taken from The Dairy Book 0f Home Cookery | 2012 edition

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