The apple crumble needs no introduction. As the days shorten, it is the pudding our hearts yearn for. Sweet, stewed apples, topped off in a deep dish with sugar-heavy crumble and just a little more sugar sprinkled on top for good measure. It is a very British dish, as anyone who has tried the American version will agree. Perhaps it is the British cooking apples, the precision of the airtight crust or the history that we still appreciate; perhaps it is a combination of all three. To enjoy it to the max, don’t forget the accompaniment!
And we continue in “green mode” ….. This is one of those recipes that arise by chance, I was watching TV and when changing the channel I saw the end of a Karlos Arguiñano program in which the accompaniment for the recipe was this Rice made with spinach and the truth is that the appearance won over me. As I did not see the full program I adapted it my way.
First of all, mention that legumes are a very complete and healthy food. Nutritionists insist on the convenience of eating them 2 or 3 times a week and that is really easy to achieve due to the great variety that exists and how versatile they are when it comes to cooking.