Week 23 - Spanish Pot Roast

The Recipe
~600g beef or veal roast
1dl olives, finely chopped
1/2dl de-skinned almonds, finely chopped
1/2tsp cinnemon
1/2 tbsp olive oil
1.25dl red wine
1.25dl beef stock
1tbsp tomato paste

(To de-skin olives, pour boiling water over them and let them stand for about 5 minutes. The skin should come right off)

Mix together olives, almonds and cinnemon. Cut 5 small pockets in the meat and fill them with the olive/almond mix (if there's any left, just add it to the sauce later on). Tie up the roast.

Heat the oil in a pot and cook the roast for 3-4 minutes on each side (except the top, or all the almonds/olives will fall out... or perhaps I just didn't tie it up tightly enough. Anyway, it didn't seem to matter). Mix together wine, stock and tomato paste and pour over the roast. Bring it to a boil and let it simmer for ~1 hr or until done.

Remove the roast and let it rest for 10 minutes. Meanwhile, bring the sauce back up to a boil and let it reduce a bit.

Serve with baked potatoes and broccoli.

The Verdict
I must have let the roast cook for way too long, because it was REALLY dry! Should definitely have checked it sooner. The flavour combination worked surprisngly well, but it's a lot of work, so I'm not sure how likely I am to make it again.

Week 22 - Rhubarb Crumble

The Recipe
Serves 3
250g rhubarb
Grains from 1/4 of a vanilla pod (or a dash of vanilla powder)
38g sugar

50g oatmeal
50g flour
50g soft butter
38g sugar
Grains from 1/4 of a vanilla pod (or a dash of vanilla powder)

Wash the rhubarb and cut into 1-2cm pieces. Put in a bowl with sugar and vanilla and leave to rest for about an hour.

Mix oatmeal, flour, butter, sugar and vanilla together in a bowl.

Pour the rhubarb mixture into a pie-dish, cover with the crumble and bake in a preheated oven at 180C w. fan for 30'ish minutes, until the crumble is golden and the rhubarb mixture bubbles.

Serve with sour cream, whipped cream or ice cream.

The Verdict
I've had this SO many times, but this was my first attempt at making it myself. But NOT my last - so easy and SO yummy! I love crumble, and even though rhubarb isn't my very favourite (that's probably blueberry crumble), it's pretty high up there!