Toffee apple crumble


We don’t usually eat pudding during the week, we just have yoghurt and/or fruit.  So at the weekend I really look forward to making a nice pudding to enjoy after the Sunday dinner. My absolute favourite pudding is an apple crumble. Toffee apple crumble to be specific. It’s simple but perfect. The tart fruit and sweet sauce bubble up around the crispy crumble topping as they cook giving it lovely chewy caramelised edges. Whether you serve it with a proper vanilla custard or ice-cream, its a great British classic for a reason.

This is a really quick and easy way to make an apple crumble. There’s no peeling involved and the crumble is mixed together in one bowl. I don;t mind the peel but if you want you can peel the apple first, it just takes longer.

What you need:

4oz flour

2oz butter

2oz brown sugar

a handful of oats

a handful of flaked almonds

1lb apples

juice of a lemon

caramel sauce (see separate post)

What to do:

Preheat the oven to 200 degrees.

Cut open the apples, de-core them, cut into chunks and place in an ovendish.

Squeeze over lemon juice to stop them going brown and then spoon over caramel sauce

Put the flour, sugar, oats, almonds and butter into a bowl

Rub together using your fingertips until it looks like crumbs

Sprinkle over the apples

Bake for 30 minutes until golden

Serve with custard (see separate post) or ice-cream.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs


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Steak bearnaise and chilli cheesy fries


If you are looking a quick and easy recipe for a special celebration with ultimate wow factor, steak bearnaise is the one you need.

Steak frites is a classic French bistro dish. Serve it with a delicious buttery tarragon-flavoured bearnaise sauce and some pan fried greens on the side and you’ve got the makings of a wonderful meal that you can whip up with very little effort. Both the steaks and the sauce take only minutes to cook, side by side on the hob, and the frites can be done in the oven without any hassle at all.

This probably my desert island dish – it’s so good.

What you need

3 egg yolks

150ml butter (150g)

1 tbsp white wine vinegar

1 tsp dried tarragon

2 steaks (rump or sirloin are good)

2 baking potatoes

2oz grated cheddar cheese

1 red chilli, sliced finely into rings

a handful of fresh oregano


What to do

Preheat the oven to 200 degrees.

Cut the potatoes into thin sticks (skin on) and lay in a single layer in a roasting tin. Drizzle with oil and toss to coat. Bake for 25 minutes, turning half way until golden and crispy. Sprinkle over the cheese and sliced chilli and bake for another 5 minutes until the cheese has melted. Finish with a sprinkle of fresh herbs

Heat some oil in a pan, season the steaks with salt and pepper and pan fry for 5 minutes on each side until golden. I cut into the end of the steak with a sharp knife to see how well done it is inside (because I can’t stand a bloody steak but you can do it to your liking).

Quarter fill a small saucepan with boiling water, place a heatproof bowl over the top and get the water simmering gently. Add the egg yolks, vinegar, tarragon and butter to the bowl and whisk for a few minutes until the butter has melted and the sauce has thickened. Turn off the heat. The sauce will happily keep warm over the pan of water until the steaks are ready.

Serve the steak with the frites and a drizzle of sauce on top. You can do pan fried greens or a simple green salad to go with it.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram.

Love Livs



If you like this recipe, please share it with your friends.