Sunday, 29 November 2009

Crumble of the Pistachio Variety

Pistachio Crumble Topping

I topped my loaf with this crumble. Crumble tastes great sprinkled on savory or sweet loaves, baked pies, even in baked dishes like vegetable gratin. This recipe makes just enough for the 1 date choc loaf recipe, but it's great to make a full recipe's worth and freeze, as it keeps for ages.

To make 1 full recipe for plain crumble, follow recipe but use 100g caster, 200g cold unsalted butter, cubed, and 300g flour, omitting nuts. Store in plastic container in freezer for months.

I picked pistachios to go with the date theme. I bet Rafsanjani would like this loaf (his family hails from Rafsanjan, which dominates the pistachio industry in Iran and around the world).

25g caster sugar
50g butter, unsalted, cold and cubed
75g flour
20g toasted pistachio, grounded (or use hazelnut/almond/macadamia/cashew/pecan)

Mix all ingredients in bowl with hands until crumbly without lumps. Transfer to contained and refrigerate for up to 5 days.

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