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I am sure you are all inundated with Christmas shopping, food and messages! So I will quickly add in my wishes too. Thank you for all your continued support over the last year. It truly has been a momentous year for the Angela Malik brand and also for me personally. I would like to say an extra big thank you to my team for all their hard work, support and confidence in 2009. Also to all the people who believed in what I was hoping to create. You know who you are!
We have big plans for 2010 with the Cook School and Indian Pestos. So here's to 2010! Looking forward to an exciting year.
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Check out the picture of our new Deli at the front of the Cook School. I am so proud of it! We opened at the beginning of December and have had an amazing response from the local Acton community. Bethany, Geoff and I have been baking, creating chocolates and making pestos almost 24 hours a day keeping up with Christmas orders. The 'Taste Sensation Hampers' have been a sell out and Vinny, our latest recruit, has been managing the retail side of the business brilliantly!
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Walking into my greengrocers last week I was hit by a spicy, flowery aroma. He had brought in a crate of lychees from Spitalfields market that morning and their perfume filled the shop.
A beautiful and ancient fruit so revered by the Chinese that during the 1st century AD the Emperor had a special courier service with swift horses to deliver them to the imperial kitchens. These days lychees are often overlooked and never used beyond a tropical fruit salad. I have incorporated them into the very English apple crumble.
The combination with the blackberries (or raspberries if you prefer) is sensational. If you can’t find fresh lychees then tins are an acceptable substitute, although you will lose the heady perfume of the fresh fruit.
A great dessert to serve after a spicy main course. You can make this in one big dish or for a dinner party try making individual crumbles in ramekins. Serve with a vanilla bean ice cream or softly whipped double cream.
Apple Lychee and Blackberry Crumble
- 30g unsalted butter
- 3 large apples chopped in large chunks
- 100g light brown sugar
- 1 tablespoon runny honey
- ˝ teaspoon ground cinnamon
- 80g fresh or tinned lychees (drained)
- 150g blackberries
- 80g unsalted butter
- 100g plain flour
- 80g light brown sugar
- Preheat the oven to 180C/350F/gas mark 4.
- Melt the butter over a high heat add the apples, sugar, honey and cinnamon. Fry the apples until golden and slightly caramelised. Add the blackberries and lychees stirring carefully. Spoon into dish or ramekins.
- Rub together butter, flour and caster sugar until crumbly. Lightly sprinkle over the fruits until covered. Bake for 20 -25 minutes until golden brown.
- Serve and enjoy!
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From everyone at Angela Malik we wish you a Happy Christmas and Peaceful New Year.
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