1. 16 Wednesday, 10 October 2007 London Lite
I N&O U T T ONI GH T
ot
Ns o GUILTYPLEASURE... APPLE CRUMBLE
APPLE crumble first became
a popular alternative to apple
pie in Britain during the
Second World War when, due
to rationing, flour, sugar and
fat were all in short supply
and it was more economical to
make a crumble topping than
pastry. Now that flour, sugar
and fat are no longer in short
supply, apple crumble is still a
good alternative to pie, partly
because it’s so delicious, but
APPLE PIE AND CREAM
500 cals ........................25% GDA
25g fat ....................................36%
18g saturated fat ..................90%
2g fibre .....................................8%
WITH CUSTARD
Healthy rating: 2/10
APPLE AND BLACKBERRY CRUMBLE
350 cals ..................................18%
10g fat.....................................14%
5g saturated fat ....................25%
6g fibre ...................................25%
Healthy rating: 6/10
Middle
As Ramadan draws to a
also because, as it requires Crumble: healthier than apple pie
less fat and sugar, it’s
healthier. To make a healthy
crumble, you need to go heavy
on the fruit and light on the
the fibre content. Another
tasty and simple way to
boost the dish’s nutritional
value is to add some
them while they are around.
On the question of what to
serve with crumble, lashings
of thick double cream or a
close, here are the best
places for an exotic feast
crumble. Adding oats to the blackberries. Blackberries are dollop of crème fraiche would
crumble mix will help to full of health-promoting be a very tempting option, but
reduce the glycaemic index antioxidants and fat, juicy to keep it healthy choose
(GI), which means sugar is homegrown blackberries are custard made with semi-
absorbed into the bloodstream in season for the next couple skimmed milk, or low-fat
more slowly. It will also raise of weeks, so make the most of Greek yogurt. FIONA HUNTER
T
HIS weekend marks the Mus- BY DAISY DUMAS
lim festival of Eid al-Fitr —
the end of Ramadan during
which Muslims observe a ing is among the best. From the mezze
strict fast during daylight and menu, smoked aubergine, broad bean
enjoy a time of spiritual dips and pickled aubergine with nuts are
renewal and charity. The festival of fast- mouthwatering (£7.95). For a main
breaking is a three-day celebration of course, try juicy lamb kufta pittas with
prayer and huge meals. With so much spicy potatoes and baba ganouj.
delicious food on offer, why not join in? 3 Blandford Street, W1 (020 7486 8182)
Of course, there are plenty of Punjabi,
Pakistani, Bangladeshi and Malaysian ALWAHA
restaurants with amazing dishes for Eid, ALL the charm but none of the pretence
but here are some of the of some competitors.
b e s t M idd le E a s t e r n Mohammed Bader Alden
restaurants for garlicky has successfully striven to
grilled meats, salads glis- create authentic food,
tening with pomegranate faithful to Lebanese and
seeds, smoky aubergine Syrian traditions. Plenty
dips, sesame-seed hum- of treats this weekend
mous and flatbreads. bringing in a huge selec-
tion of sweets and moun-
FAKHRELDINE tains of fette. Dinner for
THIS Lebanese restaurant two, excluding drinks, is
is the place to see and be around £30.
seen. Rosewater-scented 75 Westbourne Grove,
fruit cocktails, mezze and W2 (020 7229 0806)
fine meshwi (grilled meat)
keep the Mayfair set NOURA
happy and this Eid, a THESE wonderful
whole roast lamb is avail- Lebanese restaurants will
able to order 48 hours in set you back a bob or two
advance (£350). There will but the à la carte dishes
also be a set menu of roast Classic Lebanese: Fairuz, W1 are faultless. The menu
lamb, rice, minced lamb, surpasses those of its contemporaries
gravy and Eid dessert (£20pp) and belly- with dishes such as marinated lamb
dancing Thursday to Saturday. tartare and silver mullet fish roe raising
85 Piccadilly, W1 (020 7493 3424) the bar. Chef Badiha Asmar recom-
mends kafta khashkhash (£14.50). The
FAIRUZ sweet-toothed should try atayef (£4.50).
A CLASSIC restaurant, pictured above, 16 Hobart Place, SW1 (0207 235 9444)
Fairuz is named after Lebanese music’s Make sure to book ahead.
answer to Madonna. All the usual flour-
ishes: bowls of crisp, brightly coloured MAROUSH I
salad, bread and juicy olives served as THE original and, many believe, still the
standard (with a £1.50 cover charge) but best of the Maroush empire. This is one
the friendly service and the expert cook- of only two outlets that offer live music
1 ingredient 2 ways Stilton
IN HONOUR of British Cheese Week crumbled cheese. Butter a shallow
this week, here are two recipes using ovenproof dish, put in the mushroom
one of Britain’s favourite cheeses. caps and divide the Stilton mixture
VEGGIE LUNCH between them. Bake for 15-20
STILTON-TOPPED MUSHROOMS minutes.
(SERVES 4) BLOKEY SUPPER
Preparation time: 20minutes STILTON STEAKS (SERVES 4)
● 12 large flat mushrooms Preparation time: 20mins
● 50g/2oz butter ● 4 fillet or sirloin steaks
● 2 shallots, finely chopped ● 100g/4oz Stilton, crumbled
● 25g/1oz fresh white breadcrumbs ● 25g/1oz softened butter
● 175g/6oz Stilton cheese ● 50g/2oz walnuts, finely chopped
PREHEAT the oven to 180C/350F/gas ● Black pepper
mark 4. Remove the SEASON the steaks and grill for 3-10
stalks from the minutes, according to how rare you
mushrooms and like them. Put the Stilton into a
chop finely. Melt bowl, add the butter, walnuts
half the butter in and pepper and mix well.
a saucepan, add Spread the mixture over
the chopped stalks each steak and grill
and shallots and fry until bubbling.
gently until soft. Remove
from the heat, season and Recipes courtesy of
stir in the breadcrumbs and recipes4us.co.uk