Red Currant Crumble Recipe

Ingredients Cooking Instructions Jump to Recipe Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Home If you’re looking for a dessert recipe, that combines the tartness of red currants with a buttery, sweet crumble topping, then this red currant crumble recipe is the perfect choice. This delightful treat is simple to make and offers a wonderful balance of flavors. What is more, is that you can make this dessert from scratch using ingredients from you pantry. Red currants have a short cultivation season. They ripen over a period of 2 weeks between mid-June to mid-July. Therefore, I make the most of this seasonal berries. We love seasonal and freshly harvested from our own garden. For this recipe, you can also use frozen red currants. In my previous post, I shared 10 Red Currant recipes and one of them was red currant crumble recipe. But, I realized that I forgot to post the recipe, so it was time to add it too. Table of Contents Tools you may need Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Glass Baking Dish Mixing bowl How to make Red Currant Crumble? Ingredients List For the filling 500 g redcurrants 100 g sugar 1 tablespoon lemon juice 1 tablespoon cornstarch   For the crumble topping 150 g flour 100 g butter (cold, cubed) 50 g oats 50 g brown sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon (optional) Cooking Instructions Preheat your oven to 190°C (375°F ) and grease a baking dish.  Prepare the FillingIn a large bowl, combine the red currants, granulated sugar, lemon juice, and cornstarch. Mix well until the currants are evenly coated. Pour the mixture into the prepared baking dish. Make the Crumble ToppingIn another bowl, mix together the flour, rolled oats, brown sugar, salt, and cinnamon (if using). Add the cubed butter and use your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. Assemble the CrumbleSprinkle the crumble topping evenly over the red currant mixture in the baking dish. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. Serve Let the crumble cool for a few minutes before serving. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream Watch the Video Recipe Card Frequently Asked Questions Can you make Red Currant Crumble Vegan? Yes, you can, substitute the necessary Vegan fat instead of butter. Can you make this gluten free? Yes, just substitute with gluten free options. Leave a ReplyPlease enable JavaScript in your browser to complete this form.Name *Email *Website / URLMessageCheckboxes Yes, add me to your mailing list. Submit Popular Recipes Subscribe Signup for our NewsletterUnlock a world of flavor, creativity, and green living. Subscribe for exclusive recipes, DIY tutorials, and gardening advice.Please enable JavaScript in your browser to complete this form.Name *Email * Submit Popular Recipes

Gulab Jamun from Milk Powder

Ingredients Cooking Instructions Jump to Recipe Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Home Homemade Gulab Jamun with milk powder is a delightful treat that captures the essence of Indian cuisine. With this easy recipe, you can recreate the magic of this beloved dessert in your own kitchen. Whether it’s a festive occasion or a dinner party, Gulab Jamun never fails to bring joy and satisfaction to your taste buds.   During my recent trip to India, I was treated to Gulab Jamoons in restaurants and weddings. You can find ready mixes to make this. Although, its easy its not the same as making from scratch. The best recipe, I could replicate my mother’s recipe, was given to me by my good friend. I make this homemade gulab jamun from milk powder mostly for festivals. Although on occasion even for birthdays. It was a standard birthday treat during my childhood. Table of Contents What is Gulab Jamun? Gulab Jamun, is a quintessential Indian dessert. It embodies warmth, sweetness, and pure indulgence. Crafting these soft, syrup-soaked delights at home is not just a culinary endeavor but an experience of love and tradition. My mother was famously known for her gulab jamuns in our family. And she used to take it with her when she visited her relatives and friends.   The difference in her recipe to mine was that she always made it from raw milk. But these days, who has the time to cook down milk for a couple of hours to make gulab jamuns. So, any short cut is welcome. My husband in his early days of learning Indian cuisine, said the first dessert he learnt to make was Gulab Jamun. He always made Gulab Jamuns made with milk powder. It was only then, I figured out that was possiblity.   Tools you may need Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Cast Iron Wok Mixing Bowl Colander Strainer Ladle How to make Gulab Jamun from Milk Powder? Ingredients List 1 cup milk powder 1 cup self raising flour 1 cup full fat cream 2 tbsp ghee (clarified butter) A pinch of cardamom powder Ghee for frying   For the sugar syrup 1.5 cups sugar 1.5 cups water A few saffron strands (optional) 1/2 tsp of cardamon powder only from the seeds 2 tbsp pure rose water Cooking Instructions Preparing the Sugar Syrup: In a saucepan, combine sugar and water. Bring it to a boil, stirring until the sugar dissolves completely. Add saffron strands, cardamom powder and rose water for an aromatic flavor. Simmer the syrup for about 5-7 minutes until it thickens slightly. Keep it warm. Making Gulab Jamun: In a mixing bowl, combine milk powder, self raising flour and the full fat cream. Add ghee and mix well until the mixture resembles breadcrumbs. Gradually add milk and knead gently to form a soft dough. Be careful not to over-knead. Cover the dough with a damp cloth and let it rest for 10-15 minutes. Divide the dough into equal-sized portions and roll them into smooth, crack-free balls. Ensure there are no cracks, as they may cause the Gulab Jamun to break while frying. Keep the size of the balls small, as they will expand slightly after frying and soaking in the syrup. Fry Gulab Jamuns Heat ghee in a deep pan over medium heat. The temperature should be moderate but not too high. Gently slide the rolled Gulab Jamun balls into the hot ghee, one by one, without overcrowding the pan. Fry them on low to medium heat, stirring gently and continuously for even browning, till they turn golden brown. Remove them from the ghee and drain excess by placing them on a paper towel. Soak Gulab Jamuns in Sugar Syrup: While the Gulab Jamuns are still warm, carefully drop them into the warm sugar syrup. Let them soak for at least 1-2 hours, this allows the Gulab Jamun to absorb the syrup and become soft and spongy.   Serving Suggestions Garnish with chopped nuts like almonds, pistachios if desired. Serve warm or at room temperature. Gulab Jamun taste best after they are soaked overnight. Tips for making Perfect Gulab Jamuns There is a big difference in flavor if the gulab jamuns are fried in oil or ghee. The best taste comes from frying in ghee. Moreover, ghee can withstand higher temperature for frying. Watch the Video Recipe Card Your feedback is valuable If you try this recipe and love it, I would love if you come back and gave it 5 stars! Thank you so much for visiting Vial Fair Living – we’re so happy you’re here! I would love it if you can share this recipe using the social media buttons you see next to the post.  Frequently Asked Questions Accordion Tab Title 1 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 2 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 3 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Leave a ReplyPlease enable JavaScript in your browser to complete this form.Name *Email *Website / URLMessageCheckboxes Yes, add me to your mailing list. Submit Popular Recipes Subscribe Signup for our NewsletterUnlock a world of flavor, creativity, and green living. Subscribe for exclusive recipes, DIY tutorials, and gardening advice.Please enable JavaScript in your browser to complete this form.Name *Email * Submit Popular Recipes

Eggless Blueberry Muffins Recipe

Ingredients Cooking Instructions Jump to Recipe Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Home Muffins have a unique charm—they’re versatile, easy to make, and undeniably delicious. And when it comes to blueberry muffins, they hold a special place in the hearts of many. If you’re looking for an eggless version of the Blueberry Muffin, then this is the recipe for you. You can still achieve that fluffy texture and burst of fruity flavor without the eggs. In this blog post, we’ll dive into a delightful eggless blueberry muffins recipe that will leave you craving for more. Table of Contents Why we love this Eggless Blueberry Muffins? I have in my previous posts shared a couple of Eggless Muffin Recipes. But you know Seabuckthorn muffins are a little difficult for children to like because of the sour taste. I have also shared a Vegan Banana Muffin recipe years back. Bananas are not my daughter’s favorite, so it was a treat for us parents only. Therefore, this eggless blueberry muffins recipe comes to the rescue, it is a hit with adults and children alike. My daughter would rather eat something sweeter than sour stuff. Moreover, we have planted a couple of blueberry bushes. Soon, it will be blueberry season and hopefully this year we will have an abundance of berries. Of course, I would rather eat them as soon as it ripens, but muffins are a great treat and an easy snack to indulge in. Tools you may need Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Muffin Tins Mixing Bowl Dough Whisk How to make Eggless Blueberry Muffins? Ingredients List 1½ cups all-purpose flour or (188 g ) ¾ cup granulated sugar or (150 g ) ½ cup unsweetened applesauce or ( 118 ml ) ½ cup milk (plant-based milk like almond or soy works too) or ( 118 ml ) ⅓ cup vegetable oil or (79 ml ) 1 teaspoon vanilla extract 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup fresh blueberries (or frozen, thawed, and drained) Cooking Instructions Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease them lightly with oil. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. In another bowl, combine the applesauce, milk, vegetable oil, and vanilla extract. Mix until smooth and well incorporated. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense muffins. Gently fold in the blueberries until evenly distributed throughout the batter. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy your eggless blueberry muffins! They’re perfect for breakfast, brunch, or as a sweet treat any time of day. Tips for Perfect Eggless Blueberry Muffins If using frozen blueberries, toss them in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins. Feel free to customize your muffins by adding nuts, lemon zest, or a sprinkle of cinnamon to the batter for extra flavor. Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.   Recipe Card Your feedback is valuable If you try this recipe and love it, I would love if you come back and gave it 5 stars! Thank you so much for visiting Vial Fair Living – we’re so happy you’re here! I would love it if you can share this recipe using the social media buttons you see next to the post.  Frequently Asked Questions Accordion Tab Title 1 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 2 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 3 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Leave a ReplyPlease enable JavaScript in your browser to complete this form.Name *Email *Website / URLMessageCheckboxes Yes, add me to your mailing list. Submit Popular Recipes Subscribe Signup for our NewsletterUnlock a world of flavor, creativity, and green living. Subscribe for exclusive recipes, DIY tutorials, and gardening advice.Please enable JavaScript in your browser to complete this form.Name *Email * Submit Popular Recipes

Eggless Sea Buckthorn Muffins

Sea Buckthorns are in season, so why not make a nice tasty and healthy snack for a change with them. I usually make eggless sea buckthorn muffins using spelt flour during our harvest time. Sea buckthorn berries provides dishes with a fresh and fruity twist. But, this powerful berry also has some incredible qualities that may be beneficial to your health as well. Check out my earlier post with Top 10 recipes with Sea Buckthorn berries.

Homemade Ghee Boondi ladoo Recipe

Boondi ladoo is an Indian sweet recipe prepared from chickpea flour pearls. Boondi pearls are deep fried in pure ghee and the pearls are then soaked in a sugar syrup before we shape them to round balls.

Eggless Strawberry Ice cream Recipe

In my previous blog post, I posted a Strawberry Jam recipe, so now time for another recipe with these yummy Strawberries. Making your own eggless strawberry ice cream with fresh ripe fruits at home is easy. You know exactly what goes into the ice cream and you will also have a control of the portion sizes if you follow this method.

Quick Easy Baklava Recipe

Baklava Recipe variations I first ate Baklava while travelling in Turkey 15 years ago. Baklava is a pastry that primarily consists of many thin layers of unleavened dough known as filo dough. It also contains chopped nuts and honey, along with some spices. There are many variations to a Baklava recipe depending on the region and even each family have their secret Baklava recipe. I will share with you a quick easy Baklava recipe in this post.

Egg-less Christmas cake Recipe

Egg-less and Alcohol free Christmas Cake Recipe Bake this egg-less Christmas cake ahead and your dessert is sorted without any stress on the great day itself. I have been baking this egg-less Christmas cake recipe for the past 20 years. What is Christmas without a Christmas cake or pudding which is specially made for us to enjoy on this day. This is a must in our home every year for Christmas.  This cake is very much a fool proof recipe. 

Vegan Banana Muffins : Easy 3 Step method

Easy 3 Step Vegan Banana Muffins Vegan banana muffins for a light snack or an afternoon tea is what I come up with for those over ripe bananas. This recipe is a favorite of mine as its so easy to bake. Since my daughter is gluten intolerant, I have tweaked this recipe with a flour low in gluten. I used spelt flour instead of the normal all-purpose flour.

Quick and Easy Apple Pie Recipe

Quick and Easy Apple Pie Recipe Ingredients Cooking Instructions Jump to Recipe Apple pie is a hot favorite with my little daughter therefore its made more often than other sweet bakes here at Swiss home. I learnt this recipe from a good friend of mine and have been baking it ever since. This Quick and Easy Apple Pie Recipe is low on sugar since the sweetness depends on the  apple variety you use. During autumn we have an abundance of apples therefore a nice alternative dessert for those cooler days. For more ideas on apple recipes you can make Apple sauce to store for longer periods. Table of Contents Uncomplicated and Easy Apple Pie recipe Since you are going to be baking the apples anyway, you don’t need to use the pretty ones. Therefore, cooking apples will do. In this recipe I have used a store bought spelt pastry dough for just pure convenience.I make this apple pie often because its so easy to put together without much planning or ingredients. In case you don’t have access to this pastry dough, I will also leave the recipe for making your own pastry dough too. What apples are suitable for Apple pie I generally tend to use Gala or Elstar which is easily available here in Switzerland. The most popular cooking apples include, Braeburn, Gala, Cortland, Bramley, Empire, Northern Spy, Granny Smith and McIntosh.  You can add flavors like vanilla or cinnamon powder in the sugar mixture. I just alternate between the two flavors. An ideal way to serve apple pie is with custard or fresh cream. Because, I don’t want to add more sugar than necessary for the occasional diet, I skip those extras. Tools you will need Pie Dish measuring 26 cms Rolling Pin Ingredients List Ingredients for the Pastry dough 150 gm Flour 1/4 teaspoon salt 50 gm cold butter cut into cubes 75 ml of water   Ingredients for the filling 4-5 Apples of your choice 6 tablespoons of ground almond 4 tablespoons of brown mascavado sugar or any brown unrefined sugar 25 ml of fresh cream. (if you need more you can add more, but the pie will take longer to bake) 1/4 tsp of vanilla powder   Variation Rather than making the dough yourself you can also buy a good quality store bought pastry dough and let it rest out of the refrigerator for about 20 minutes before assembling. This makes the dough more pliable and easy to handle. Cooking Instructions For the Pastry dough Mix the flour and salt and set it aside. Add in the butter cubes and mix the flour to a biscuit crumb like texture Add the water and quickly form into to a dough without kneading. Flatten it and set it for about 30 min into the refrigerator for cooling. Roll the pastry dough into a 3 mm thickness to around 28-30 cm depending on your baking pan.   For the filling Place the rolled pastry base into a baking pan or pie dish. Prick the dough with a fork randomly. This will help the base to stay in place instead of rising. Mix the ground almond and sugar with the vanilla powder. Sprinkle half the quantity to the base and save up half of it for the topping. Slice the apples into thin slices and arrange them around the pie neatly. (I used an apple slicer as a result I got really thin even slices) Mix the cream with the remaining ground almond and sugar mixture. Dribble it on the apples randomly. Bake for 30 min in a preheated oven at 200 deg centigrade fan. Check to see if it browns too quickly by 20 min. and reduce the heat to 180 deg. and bake further for 10-12 min. Frequently Asked Questions Accordion Tab Title 1 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 2 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 3 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Watch the Video Recipe Card Pin Print Quick and Easy Apple Pie Recipe Servings 8 servingsPrep time 45 minutesCooking time 30 minutes Apple pie is a hot favorite with my little daughter therefore its made more often than other sweet bakes here at Swiss home. I learnt this recipe from a good friend of mine and have been baking it ever since. This Quick and Easy Apple Pie Recipe is low on sugar since the sweetness depends on the apple variety you use. Ingredients Ingredients for the Pastry dough 150 gm Flour 1/4 teaspoon salt 50 gm cold butter cut into cubes 75 ml of water Ingredients for the filling 4-5 Apples of your choice 6 tablespoons of ground almond 4 tablespoons of brown mascavado sugar or any brown unrefined sugar 25 ml of fresh cream. (if you need more you can add more, but the pie will take longer to bake) 1/4 tsp of vanilla powder Instructions Place the rolled pastry base into a baking pan. Prick the dough with a fork randomly. This will help the base to stay in place instead of rising. Mix the ground almond and sugar with the vanilla powder. Sprinkle half the quantity to the base and save up half of it for the topping. Slice the apples into thin slices and arrange them around the pie neatly. (I used an apple slicer as a result I got really thin even slices) Mix the cream with the remaining ground almond and sugar mixture. Dribble it on the apples randomly. Bake for 30 min in a preheated oven at 200°C fan. Check to see if it browns too quickly by 20 min. and reduce the