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I use flour and margarine (or butter) in the proportions 2:1 ( 4ozs flour + 2ozs Marg, 6ozs flour + 3ozs Marg etc) depending on quantities.
Season with salt, pepper and herbs to taste. I also add some grated cheese to the mix.
I often use this topping on leftover Sunday roast which has been blitzed in the food processor and moistened with left over gravy and/or tomato puree/Worcs sauce......... as the fancy takes.
Bake in the oven until the meat mixture is bubbling hot.
Hope this helps
Janet
I've always used Queen Delia's crumble recipe and I've yet to find a Lemon Merringue recipe that can beat hers either.
For savoury crumble I roughly follow delia's recipe for the sweet, taking out the sugar tho and I replace 1oz of fat with some garted cheese and chopped herbs, finally I stir in a handful of rolled oats. HTH
Another nice topping for savoury mince dishes is to par cook potatoes cut into 1inch cubes, toss is a little oil and some chilli powder and seasoning and pill onto the mince mixture before baking. HTH too.
Thats introduced an interesting image in my mind... hummm sexy cheese! :rotfl:
I dread to think what it would smell like. PMSL:rotfl:
4oz oats
3oz sugar
2oz marg
Melt the marg and sugar, add the oats pinch of cinnamon and bung on top of the crumble. The best yet!
500g rhubrad - forced early season rhubarb is best
175g golden granulated sugar
175g plain flour
100g cold butter
Not much of a cook myself but this is soooo easy. :drool:
DR. BENWAY: "Very likely but there's no time."
ENDIS. Employed, no disposable income or savings!