Roast Apple & Rhubarb Crumble (My First!)

As I might have already mentioned it, I’m not much of a baker/dessert maker. The main reason for that is mostly because I’m not into sweets/anything sweet, but more savoury things. Ok, every once in a while I do get the sweet tooth too/craving, but it’s not very often. Until now I was also pretty sure that if I do make the effort and bake something, there would be nobody here (at home) to eat it. So why waste?! Well, things have changed a bit lately. My 2 years+ daughter is VERY much into sweet things for a while now, especially chocolate, and my husband is showing rather obvious signs that he’d appreciate a dessert here and then too. Towards the end of last week he came home from work with 3-4 gigantic stalks of rhubarb, which he received from one his work collleagues…. So, on Sunday I prepared (with the help of my daughter), my first ever crumble! It didn’t come out great (there could’ve been a thicker layer of fruit), but we had fun making it, and it didn’t taste too bad either. Well not for a first anyway. Here it is then:

Apple&Rhubarb Crumble (edited colour)

And my daughter’s version:

Abi's Apple&Rhubarb Crumble (edited BW)

Find the recipe here!


Chocolate Mousse (in Egg Shells)

Continuing with some more food photography, this time I asked my mother to prepare a recipe I found in a UK magazine. Can be served in stylish ramekins/cups or as we did, for Easter, in eggshells.

What do you think?

Chocolate Mousse in Egg Shells (edited colour)

Chocolate Mousse in Egg Shells Take 2 (edited colour)

Serves 4-6 Preparation time: 15 mins plus time to chill.


3 free range eggs, separated
200g (6 1/2oz) dark chocolate, chopped
185ml (6fl oz) double cream
2tbsp caster sugar


1. In a small bowl, lightly beat the egg yolks. Melt the chocolate in a heatproof bowl set over a saucepan of hot water, stirring occasionally, until smooth. Remove the bowl from the heat and gradually add the beaten yolks, mixing until smooth. Fold through the cream and stir until combined.
2. Whisk the egg whites with electric beaters until soft peaks form. Add the sugar and whisk briefly. Fold a little of the egg white mixture into the mousse to slacken it, then quickly and lightly fold in the remainder. Continue mixing until there are no streaks or pockets of egg white.
3. Pour the mixture equally into four ramekins or cups (or 12 egg shells), cover with cling film and chill in the refrigerator until firm.

For the eggshells

Place 12 empty eggshells in a saucepan, cover with cold water, bring to the boil and simmer gently for 3 mins. Remove from the water and transfer to a rack to dry.