Warm Rhubarb and Apple Crumble with Creme Anglaise

Sometimes my organisation skills elude me! On Thursday this was definitely the case, cooking dessert for a dinner which was scheduled for the following week. After kicking myself a few times over, I wasn’t too concerned as it meant ample dessert on tap. Being fairly cold at the moment warm rhubarb and apple crumble with creme anglaise and a sneaky helping of ice cream, certainly assists in warming the soul.


Warm Rhubarb and Apple Crumble (Adrian Richardson Recipe)


Prepared apple and rhubarb


Fruit filling

1kg rhubarb cut into 2cm pieces

6 apples (I used green) peeled and cored. Cut into 2cm pieces

80g icing sugar

80g brown sugar

2 tbs grated ginger

1 tsp ground cinnamon

grated zest of 1/2 a lemon


Crumble Topping

200g plain flour

100g rolled oats

75g brown sugar

150g unsalted butter at room temp

Pinch of nutmeg and cinnamon (to taste)

75g almond meal



Preheat oven to 180 degrees.

Place all fruit filling ingredients into a bowl and toss together ensuring the sugar and spices cover the apple and rhubarb

Tip above into a baking dish

Combine crumble ingredients and either mix together with finger tips or pulse (briefly) in a food processor until rough crumbs form. I prefer the first option but the 2nd seems like much less mess.

Scatter the crumbs evenly over the fruit mixture.

Bake for 40-60 minutes until the fruit is bubbling and the top is crunchy and gold in colour.

Serve with ice cream or creme anglaise or in my case both!


Baked Rhubarb and Apple Crumble



Another dessert recipe looks set to follow, seeing I will be having to bake again this Thursday.

Love The Fat Cow x

Please note: This recipe can be adapted to include a variety of different fruit E.g. Apple and berries. The topping may also be adapted to include coconut and almond slithers. Great creative and see what works best for you.



Slow Cooker Red Chicken Curry

Two words – slow cooker! A marvellous invention which finds its way to my bench top every winter. There’s nothing better then coming home to warm meal which has required minimal effort but has maximum taste.

Below is one of my favourite and easy slow cooker recipes which I often make when I am serving large groups of people. I haven’t taken a photo of it yet but will when I make it again.

Slow Cooker Red Chicken Curry
Ingredients (serves 4)
1 kg chicken thigh – cut into bite size pieces
114g red curry paste (shop bought – minimal fuss here)
1 chilli chopped (or more for extra spice)
Tablespoon of garlic (to taste)
1 cup of chicken stock
150 g of shitake mushrooms (I actually just use normal mushrooms as you can bang a heap in vs the recommended quantity for a cheaper price )
1 capsicum sliced into lengths
230g bamboo shoots
1tbs fish sauce
1 tbs brown sugar
140ml coconut milk
1/2 – 1 pkt spinach
Jasmine rice and natural yoghurt to serve
Cook chicken in batches till slightly browned (not cooked through) – transfer to slow cooker
Add curry paste, chilli and garlic to pan and heat through for 1 minute
Add chicken stock to paste and stir till paste has dissolved
Add mushroom, capsicum and bamboo shoots to stir through mixture for 2 minutes
Pour above over chicken in slow cooker.
Cook in slow cooker on low for 7-8 hours or high 3.5 hours.
In the final 1 hour add fish sauce, brown sugar and coconut milk to the slow cooker – Then cook on high for remainder of time.
(Note if the mixture is a little runny thicken it by making a cornflour paste and adding to the slow cooker. Also taking the lid off the slow cooker while on high for 1/2 hour will help thicken it)
Just before serving put in spinach and mix through.
Serve with rice, natural yoghurt (can sprinkle some coriander on top if you wish)
Love The Fat Cow x

Summer Berries with Toffee Yoghurt

This is a delicious and simple plate which I have used on Christmas morning or as part of a champagne breakfast. It’s quick and easy but can look really impressive if you are trying to impress pretentious friends!

Summer berries with toffee yoghurt

Summer berries with toffee yoghurt


2 large punnets of strawberries

2 punnets of blueberries

1 punnet raspberries

(Feel free to add any additional berries which are available to you at the time)

1 kg tub of natural yoghurt (your choice – full fat or light depending on if you’re behaving at the time)

1/2 cup of caster sugar


1. Tip the yoghurt (I usually use about 3/4 of the tub) into a colander lined with paper towel. Place colander over a deep bowl and leave to rest for at least 2 hours. This will drain the yoghurt of excess moisture and leave you with a thicker and creamier yoghurt to place over the berries. The longer you leave the yoghurt the thicker it will become.

2. Cut the strawberries in half while leaving the remaining berries whole. Place onto a long platter mixing the berries to create a vibrant plate.

3. Once you have the desired consistency with your yoghurt, spoon it down the centre of the berries.

4. Once the berries and yoghurt have been plated and prepared. Place the caster sugar in a saucepan over low to medium heat. Heat the suagr for 8-10 minutes continuing to stir with a metal spoon and move the pan back and forth (The toffee will become a sticky mess if left unattended and burnt). Once the sugar has dissolved and has turned into a nice golden colour it is ready to use.

5. While the toffee is still hot drizzle it across the top of the yoghurt and berries in a zig-zag like motion.

Summer berries with toffee yoghurt

Summer berries with toffee yoghurt

The toffee will set (just like ice magic in icecream) and add a nice crunch and sweetness to the fruit and yoghurt.

If toffee isn’t for you try adding passion fruit pulp swirling through the yoghurt. To create a more complete ‘breakfast dish’ serve the above on a bed of toasted muesli. The toasted muesli is a great addition as it provides another texture to the dish.

Serves 6 people.

Any easy dish which will cure any sugar cravings and possible cause some extra dental work.

Love The Fat Cow x

Healthy muesli bars: High Protein


This may seem ironic with “The Fat Cow” posting a recipe that is in fact somewhat healthy. Being frequent cafe diner (as indicated in my blog http://www.grazingperth.com) it means I have to eat fairly healthy at home in order to give my arteries a break. Regularly playing sport I have come up with a high protein and delicious snack which I will often eat before going to the gym. It’s a good snack for the kids lunchbox (replacing the nuts with mixed fruit as I have heard that nuts are the anti-christ at schools these days) and uses natural sugars for the sweetness.

This is a basic recipe and every time I make it I use different ingredients depending what’s in the cupboard so be creative!



2 cups of rolled oats

1.5 cups of All Bran or crushed Weetbix

1/2 cup of sultanas

1/2 cup of other fruit E.g. Cranberries, dates or apricots

1/2 cup of mixed nuts (I love using cranberries and crushed macadamias)

2 teaspoons of chia seeds (personal preference but increases the protein aspect)

1 teaspoon of cinnamon

1 cup of 100% orange juice

1/2 cup of maple syrup or honey

2 egg whites



Combined dry ingredients

Combined dry ingredients



1. Combine the orange juice and honey in a saucepan. Simmer for 10-15 minutes until a thin syrup forms.

2. Combine dry ingredients and add syrup, mixing well. Add egg whites and give one last mix.

3. Preheat oven to 180 degrees (350 F)

4. Pour into a lined 18x28cm tray and bake for 15- 25 minutes (my oven cooks quickly) until the oats appear golden.

5. Cool in tin – Turn out and cut into bars or squares depending on what occasion you are using them for.


Protein muesli bars

Protein muesli bars


These will last for up to 1 week if you keep them  in an air tight container in the fridge.

This is a simple snack which is easy to prepare and offers a healthy solution to the tempting mars bar….. the only problem is stopping at one piece.


Enjoy!! Let me know if you have any other flavour combinations.

Love The Fat Cow x

Fat Cow Recipes

A new addition to the Fat Cow franchise has commenced!

Follow The Fat Cow while she navigates herself around the kitchen creating culinary delights and disasters. You will find plenty of great recipes to try, and may even have a good laugh at my attempts to use my notoriously fickle oven.

Feel free to email or comment on any of the recipes listed.

Love ‘The Fat Cow” x