Slow saturday + recipe

The rain patters on the roof and there's a lovely scent of baked apples in the air.

We're having a rainy weekend, keeping us inside and forcing us to slow down. The last couple weeks have been so full and we've barely enjoyed a cozy day in the house. Our land hunt has been quite time-consuming and we spent our first week here in a frenzy run around, talking to old people and being shown pieces of land (I'm talking 13 pieces of land in six days, my friends). Although we've already found the piece we want to buy, we're still keeping our eyes open! And, last week, Sam has been to the guest house finish some work and receive renters, while I went to the capital with J to visit friends.

So these rainy days have actually been a blessing. Everything around here gets this really magical look - the oak trees shrouded in fog and the mountain top shying away. Like a dream land.

We enjoyed a stop in the rain to wrap J on to my back and go for a walk - not too long, though, as the water started dropping down again.

Walking back home, we prepared an apple and pear speculoos crumble to warm our bellies and share with the people living in the land with us - I had spotted a speculoos spice mix in our friend's kitchen, but you can also make it from scratch, as described below.


APPLE AND PEAR SPECULOOS CRUMBLE

 

INGREDIENTS

Topping

  • 40 g butter
  • 3 tbsp olive oil
  • 50 g wholegrain wheat flour
  • 30 g chestnut flour
  • 2 cups oats
  • 1 tbsp brown sugar
  • 1 tbsp honey

Filling

  • Four apples
  • Four pears
  • Grounded cinnamon
  • Powdered ginger
  • Powdered nutmeg
  • Powdered cloves
  • Six cardamom pods, shelled

 

DIRECTIONS

  • Peel the fruits and cut them into cubes, then place them, alongside with the spices, in a casserole and cook on low heat until soft
  • In a mixing bowl,  combine all the topping ingredients and, using your fingers, mix them thoroughly until it feels like sand
  • Spread the cooked fruit on the bottom of an overproof dish and cover it with the sandy mix
  • Cook for about 15 minutes in the oven on medium heat

I sprinkled our crumble with oats that had been tossed in a pan with butter and honey before placing it in the oven - because I'm crazy about oats.

Serve with a cup of steaming hot ginger tea!


I hope you are all enjoying a slow weekend. What are you up to?