Cobbled Together

Peach Cobbler is another Spicery recipe (sick of them yet?!)  I'd never really heard of it until the spice box hit my doorstep but it is such a tasty and simple dessert that is perfect for this time of year and I highly recommend you try it!

Pouring yoghurt into a dough does feel odd I grant you but go with it.

Cobbler is a very American dessert.  Apparently British colonists were trying to recreate the pies they had grown up with but struggled with the dutch ovens (yes I sniggered the first time I read that too) available to them.  They invented a new type of biscuit or scone topping which became known as a cobbler as it looked a bit like cobblestones on the top of the dessert.

For UK people who haven't had them before, they are a bit like a cross between a dumpling and scone with a sweet taste and almost breadlike texture.  As with most desserts there are now hundreds of regional varieties in the States and this version is based on those of Georgia, the 'Peach State' of the Deep South.

Quick note - the riper the peaches you can get, the better this cobbler will be.  If you can get fresh ones from a farmers market instead of from a supermarket (which can be a bit tasteless in my opinion) then you will really kick this pud up a gear.

So, you will need:

4 ripe peaches, halved, de-stoned and sliced into wedges
150g punnet of blueberries
60g soft brown sugar (plus 1 tablespoon sugar)
1 lime
200g self-raising flour
80g cold unsalted butter, diced
150g natural pourable yoghurt
1/2 teaspoon ground cassia
1/4 teaspoon vanilla paste
1/4 teaspoon ground ginger
1 cinammon quill
Small piece of root ginger, peeled
Whole nutmeg

Cream or ice cream to serve

Pre-heat the oven to 180.

Put the peaches, blueberries, sugar, 3 tablespoons water, zest and juice of half the lime, cassia, vanilla, ground ginger, cinammon quill and root ginger in a baking dish and carefully toss the whole lot together so that everything is covered.

Rub the flour, pinch of salt, remaining 1 tablespoon of sugar and the butter together until it resembles breadcrumbs.

Add the yoghurt and about 30 grates of the nutmeg to the flour mix.  Mix it all thoroughly together and form balls of the mixture, dolloping it on top of the fruit mix (it should resemble cobblestones)

Bake for about an hour until the fruit is soft and a sticky syrup is forming from the juices and the cobbles have expanded in size and are beginning to brown.  Cover the cobbles with tinfoil if they are catching and darkening before the fruit is soft.

Serve with cream and ice cream.  2 cobbles per portion is normally enough - these things are filling and ridiculously moorish! 

Vine Tomato, Chilli and Bacon Pasta

I have to say, I do like my pasta.  I am also incapable of making a tomato based sauce without putting chilli in it.  If I have none in the house (unlikely) then the tabasco comes out.  Normally I use both together to be honest.

I'm not sure why I require my tomato to pack a punch; it is a partnership thing.  You wouldn't have Laurel without Hardy, Ying without Yang or Bubble without Squeak and likewise I would never have tomato without chilli.

If you are not a chilli fan, just leave it out. I will be looking at you strangely though.

This is ridiculously quick and easy to make.  There are a million and one ways to make a basic tomato pasta sauce and I'm sure everyone has their own version; this is my go to for a fast, vitamin packed meal without opening a single tin.

5 large vine tomatoes
4 rashers streaky un-smoked bacon
1 large red chilli
1 clove garlic, crushed
Extra virgin olive oil
Tomato Puree
Dried Basil
Dried Oregano
Sugar
Pepper

Chop the tomatoes into small pieces and pan fry in a dry saucepan for a couple of minutes until the tomatoes start to break down.  I don't bother with peeling the tomatoes as I quite like the skin.  If this bothers you, dunk the tomatoes into a large bowl of boiling water before cutting them.  This makes the skin loose and easy to slide off.   It takes about 30 seconds or until the skin splits.

Add the bacon and crushed garlic to the tomato.  Sizzle for 2 minutes then add a good slog of olive oil.

Chop the chilli and add to the tomato mix.  Take the seeds and the membrane out if you don't like heat.  These big fat ones I don't find hot but have a lovely earthy rich flavour.

Add a good squeeze of tomato puree to the tomato sauce

Add a good shake of the dried herbs, pinch of sugar and decent amount of black pepper.  Fresh herbs are better if you have them. I don't really use measurements - just season to taste.  You shouldn't need to add extra salt as the bacon compensates for this.

When your sauce is simmering nicely, add a slosh of water and turn down to leave to simmer.  Stick your pasta onto boil.  Don't salt the water - you will see why below.

Cook according to the packet instructions.  When you drain your pasta, keep back a little of the cooking liqueur and add it to the sauce - this thickens it and makes it a little creamier.  If you have salted the water, don't bother with this stage.

Combine, serve and guzzle.  Makes enough for 2 people to have a generous lunch.  The below wasn't all for me, I promise!