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Recipe swap: Summer spaghetti and plum berry crumble

Most of us have our go-to recipes, be it for a mid-week lunch, a dinner party pleaser or a sumptuous cake that Nigella Lawson would be proud of. In case you’re stuck in a food rut, however, here are some of our readers’ fail-safe recipes from around the world to add your repertoire. Bon appétit!

Summer Spaghetti, by Fabienne Emery Bargman (Switzerland)

Summer spaghetti 

“This is a recipe that I love to make, not only because it’s super- easy and quick, but because it’s also really delicious. I liked to eat this meal in summer in Europe, so it is ideal in Singapore as where I can enjoy it all year round!

Ingredients (serves 2)

  • 200 grams uncooked spaghetti (any kind of pasta will do)
  • 2 fresh mozzarella balls,  - cubed
  • 200 grams of cherry tomatoes, quartered
  • 1 ripe avocado, o – peeled, pitted and cubed
  • fresh basil leaves, torn
  • extra virgin olive oil
  • salt and pepper

Directions

  1. Bring a large pot of water to the boil; add salt and the spaghetti; reduce heat to medium and cook according to packet instructions.
  2. In one bowl, add the mozzarella cubes and the basil. Drizzle with olive oil and mix everything to coat so that the mozzarella becomes soaked with the olive oil.
  3. Put the tomatoes in a separate bowl, salt generously and add the avocado; mix well.
  4. Once the pasta is cooked, drain and serve it into individual portions, then top with the basil- infused mozzarella, tomatoes and avocado. Buon appetito!


Plum berry crumble

Plum Berry Crumble, by Natasha Banwell (UK)
The great thing about a crumble is that you can use practically any fruit in your pantry, either just one type or in combination – stone fruit work really well, as do berries, rhubarb and of course apples (or a combination).”

Ingredients (serves 8)

Filling:

  • Handful of frozen or fresh strawberries, halved
  • 4 plums, pitted and quartered
  • 4 apples, peeled, cored and cubed
  • Handful of berries (raspberries, blueberries)
  • 1/3  cup caster sugar (or to taste)

Crumble:

  • 1/3  cup butter
  • ½ cup packed brown sugar plus 2 tablespoons for sprinkling
  • ¾ cup flour
  • ½ cup oats

Directions

  1. In a baking dish, toss the fruits with the sugar, then put in the microwave for three minutes with a little water to soften.
  2. Blitz together the crumble ingredients in a food processor until well combined.
  3. Scatter the crumble mixture over the fruit, clumping together bits of crumble with your fingers as you go. For added crunch, sprinkle the top with the two tablespoons brown sugar. You can leave the borders crumble-free so the fruit peeks out.
  4. Bake at 180 degrees Celsius350F for half an hour, or until bubbly around the edges and golden on top.
  5. Serve with vanilla ice cream, custard or even a dollop of sour cream.

 

Be Part of The Great Recipe Swap!
If you have a fail-safe recipe you’d like to submit for our next issue, please send the recipe, a photo of yourself, and a few words about your dish to beate.baldry@expatlivingsingapore.com. Thanks, Chef!

 

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