crumble de curgete // courgette crumbleMonday, September 15, 2014
my trip to brighton was oh so good! a small town. a seaside town. the brighton pier's lights and sounds. a pebble beach. narrow streets in the lanes, where only one person fits. flowers everywhere around town. coloured houses at north laine. bicycles that almost hit you. all the quirky cafés. and their terraces. so many nice restaurants. and so many other things. oh, and people's sympathy! if I could, I would be moving over there right now! in the meantime, I found a job. I quit, but they didn't let me. so I have a job, but I am not working and my mom is here on holidays!! ahh and it's my blog's second anniversary, happy birthday!!!
900 g curgete, cortada às rodelas finas
4 c. sopa azeite
100 gr manteiga
150 gr farinha
1 c. chá de sal
100 gr de queijo Cheddar, ralado
75 gr de avelãs, grosseiramente picadas
Para o crumble, trabalhar a manteiga com a farinha com os dedos, até obter uma mistura que se pareça com uma areia grossa. Adicionar o sal, o queijo ralado e as avelãs, mas não msiturar muito. A textura deverá ser assim muito solta. Por de lado até ser preciso.
Cortar as curgetes às rodelas finas, deitar num recipiente próprio para o forno, regar com o azeite, umas pedras de sal e cobrir com o crumble. Levar ao forno a 180º por 20 minutos, até que esteja estaladiço e dourado.
900 g courgette, finely sliced
4 tbsp. olive oil
100 g butter
150 g butter
1 tsp. sea salt
100 g cheddar cheese, grated
75 g hazelnuts, roughly chopped
To make the crumble topping, work the cold butter into the flour by using your fingertips, until obtain a sandy, coarse crumb. Add the salt, cheese and nuts, but do not over-mix. The texture should stay very loose and sandy. Set aside until needed.
Slice the courgettes, place them in an ovenproof dish, pour the olive oil and some sea salt on top and sprinkle the crumble mix evenly over the mixture and bake in a preheated oven at 180º Celsius degrees for 20 minutes until crisp and golden.