Post on 21-Dec-2014
description
© Crown copyright 2007
www.licencetocook.org.uk
Herby veggie crumble
Session: 6
© Crown copyright 2007
www.licencetocook.org.uk
Ingredients
150g wholemeal flour
40g butter or margarine
50g cheese
50g oats
2 leeks
1 red pepper
4 mushrooms
1 can chopped tomatoes (400g)
2x 5ml spoons mixed herbs
© Crown copyright 2007
www.licencetocook.org.uk
Equipment
Weighing scales
Mixing bowl
Grater
Chopping board
Knife
Can opener
Wooden spoon
Baking dish (approx 20cm x 20cm)
© Crown copyright 2007
www.licencetocook.org.uk
Method
1. Preheat the oven to 200°C or gas mark 6.
© Crown copyright 2007
www.licencetocook.org.uk
2. Rub in the butter or margarine into the flour until it resembles breadcrumbs.
© Crown copyright 2007
www.licencetocook.org.uk
3. Grate the cheese.
© Crown copyright 2007
www.licencetocook.org.uk
4. Stir in the grated cheese, oats and 1 x 5 ml spoon mixed herbs.
© Crown copyright 2007
www.licencetocook.org.uk
5. Slice the leeks and red pepper.
© Crown copyright 2007
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6. Quarter the mushrooms.
© Crown copyright 2007
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7. Arrange the vegetables in a baking dish.
© Crown copyright 2007
www.licencetocook.org.uk
8. Pour over the canned tomatoes and 1 x 5ml spoon mixed herbs.
© Crown copyright 2007
www.licencetocook.org.uk
9. Sprinkle the crumble topping over the vegetables.
© Crown copyright 2007
www.licencetocook.org.uk
10. Bake in the oven for 25 – 30 minutes, until golden.
© Crown copyright 2007
www.licencetocook.org.uk
© Crown copyright 2007
www.licencetocook.org.uk
Top tips
Try different combinations of vegetables, such as sweetcorn or broccoli.
Use different herbs to vary the flavour e.g. parsley or thyme.
Be creative with your crumble topping. Try different types of cheese or add crushed digestive biscuits instead of oats.
Serve the crumble with a side salad.
© Crown copyright 2007
www.licencetocook.org.uk
www.licencetocook.org.uk