rhubarb crumble kuchen

it’s a funny time of year if you’re trying to eat seasonally in the uk. well, it is when it is when it comes to fruit – apart from stored apples and pears, almost the only locally grown choice you have is rhubarb.

to be honest, this isn’t much of a hardship as it’s a favourite of mine but it’s not a cheap option so i was keen to find a way to use it in a more frugal way than just stewing it for adding to smoothies or eating with yoghurt.

this, coupled with the approaching weekend and a desire for something lovely for breakfast, saw me decide to try nigella lawson’s rhubarb-crumble kuchen. the kuchen is a spiced sweetened dough which is topped with pieces of rhubarb and sprinkled with a crumble mix.

as promised by nigella, this is a lovely fruity bread to have with a cup of tea – just perfect for a slightly chilly weekend breakfast. and perfect too for the meeta’s monthly mingle which i have the pleasure of hosting this month and which has the theme spring fruit sensations! if you’re a food blogger, the 7th is the last day for you to post your recipe, just make sure you let me know about it.

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fennel flat bread

 

i rarely cook bread but one type that i make regularly is flat bread. this was the first recipe i cooked from the original moro cookbook (many years ago!) and it’s something that i try when ever i see a new recipe.

sometimes i make small, soft doughy breads, no larger than my hand but last week, when we had lamb tagine with quince, i decided to make larger thin breads. flavouring from fennel seeds and honey seemed the perfect combination.

some of the breads were cooked so they were slightly crunchy (see picture) and could be used to scoop carrots and other bits out of the broth. others were still soft and uncoloured and perfect for wrapping round pieces of meltingly soft lamb.

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