Pear, apple and ginger crumble
Ingredients (Serves 4)
• 3 pears, peeled and cored
• 3 granny smith apples, peeled and cored
• 150g caster sugar
• 3 tbsp water
• ½ tsp powdered ginger
Ingredients for topping
• 100g unsalted butter, chilled
• 100g plain flour, sifted
• 100g coarse brown sugar
• 80g ground almonds
Preparation time: 20 mins
Cooking time: 20 mins
1. Pre-heat the oven to 190°C. For the filling, roughly chop the apples and pears into 2cm cubes. Place the fruits in a medium-sized pan and add the sugar, water and powdered ginger.
2. Cook for 10 minutes over a medium heat until the fruits start to soften and release their juice. Spoon the mixture into 4 small ramekins.
3. For the topping, place the flour, coarse brown sugar, almonds and butter in the Braun Multiquick 5’s hand blender compact kitchen machine with its kneading hook. Pulse on a medium speed setting until the mixture resembles coarse breadcrumbs.
4. Spread the crumble topping evenly and generously over the fruits and bake in the pre-heated oven for 20 minutes until the fruits are bubbling hot and the topping is golden. Allow to cool for 15 minutes before serving.
Lemon-herb crusted turkey schnitzels with tzatziki and salad leaves
Ingredients (Serves 4)
• 4 turkey breasts
• 35g seasoned plain flour
• 1 large free-range egg,beaten
• 2 tbsp olive oil
• 50g butter
Ingredients for lemon and herb breadcrumbs
• 2 slices of stale bread, roughly torn into 3cm pieces
• 2 garlic cloves
• 1tsp salt
• 1tbsp parsley leaves, chopped
• 1tbsp sage leaves, chopped
• Grated zest of 1organic lemon
• 1tsp olive oil
Ingredients for tzatziki
• 2 medium cucumbers, peeled
• 150g Greek yoghurt
• 2 tbsp chopped mint
• 1 tbsp chopped coriander
• 2 garlic cloves, chopped
• Salt and pepper to season
Preparation time: 40 mins
Cooking time: 5 mins
1. Place all the ingredients for the lemon and herb breadcrumbs in the Braun Multiquick 5’s hand blender compact chopper accessory and pulse on the medium speed setting until roughly chopped into breadcrumbs.
2. Place the turkey breasts on a board and cover with cling film. Using a mallet or a rolling pin, bash each fillet to 1⁄2 cm thickness. Place the beaten egg, flour and crumbs in 3 separate bowls. Dip each schnitzel in flour, then in the egg, then in the crumbs, pressing firmly. Place in the fridge for 30 minutes before cooking.
3. In parallel, for the tzatziki, use the Braun Multiquick 5’s hand blender compact kitchen machine with its fine shredding blades to shred the cucumbers.
4. Transfer to a bowl and mix with the yoghurt, garlic and herbs, stirring to combine. Season with salt and pepper to taste.
5. Heat the olive oil and butter in a wide frying pan on medium heat. Fry the turkey for 2-3 minutes until brown, then flip over and fry the other side for a further 2-3 minutes. Serve with tzatziki.