English Emma Blooms

English Apple Crumble Recipe Ingredients: 6 medium tart apples 1/3 cup sugar, PLUS 1/4 cup sugar 1/2 lemon, juice of 3/4 cup all-purpose flour 4 tablespoons butter Additional sugar for sprinkling (optional) Directions: Preheat oven to 400 degrees F. and grease a 2-quart baking dish. Peel, core, and cut the apples into 1/2-inch slices. Place in a saucepan with 1/3 cup of the sugar and lemon juice. Cook over low heat, stirring once or twice, for 10 mins, or until the apple slices are tender but not falling apart. Spoon into the baking dish. Combine the flour and the remaining 1/4 cup sugar in a small bowl. Cut in the butter with a pastry blender or two knives until the mixture is crumbly. Sprinkle on top of the apples. (I like to sprinkle the crumbs with 2 teaspoons sugar.) Bake for 30 minutes, or until golden brown.

Peerke Donders Born Petrus Norbert Donders October 27, 1807 Tilburg, Netherlands Died January 14, 1887 (aged 79) Batavia, Suriname Nationality Dutch, Surinamese Occupation Catholic priest Known for Missionary work in Suriname Statue in Tilburg Peter Donders (27 October 1807, Tilburg - 14 January 1887, Batavia, Surinam) was a Dutch Roman Catholic missionary who served the Africans, native inhabitants and lepers of Surinam. He worked in both Paramaribo and Batavia. He is buried in Saint Peter and Paul Cathedral in Paramaribo. He was beatified in 1982 and assigned a feast day on the liturgical calendar. Biography Petrus Donders was born in Tilburg, the Netherlands on 27 October 1807 to Arnold Denis and Petronella van den Brekel Donders.[1] He was fondly known by Tilburgers as Peerke Donders. He desired from his early childhood to be a priest, but he first worked in a factory. He afterwards became a servant in the minor seminary Beekvliet in Sint Michiels Gestel, where he w

Serves 6 to 8 as a main 1 recipe pastry dough (see below) 1 large butternut squash, peeled, seeded, and cubed 1 tablespoon olive oil 2 large yellow onions, halved and sliced 3 tablespoons unsalted butter 2 eggs 8 ounces crème fraîche 4 ounces Gruyère, grated

Total Time: 40 min Prep: 10 min Cook: 30 min Yield: 8 to 10 servings Ingredients 1 store-bought or homemade dough for tart shell 8 to 10 ounces mozzarella cheese, shredded 2 tablespoons chopped fresh basil, plus extra for garnish 4 to 6 plum tomatoes, sliced 1/4-inch 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup extra virgin olive oil Basil, chopped for garnish Preheat oven: 400 degrees F. Line loose bottom tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.