I love living in Australia, the weather is gorgeous here in Brisbane, our quality of life is probably unmatchable and I don’t regret the move even for a second… OK, maybe sometimes when I don’t find the quality of food I am looking for 😉 ….But now and then it is nice to have a French girls night, there is something about chatting with girls with the same background which can be very forgiving! It’s like knowing they know and understand. Ahhhh crazy French women….
We usually go to a restaurant but this time it was hosted by one of us. We all contributed and I made these little fennel crumbles which were delicious. I thought I’ll share the recipe with you because a lot of my Aussie girlfriends ask for ideas other than dips and cheese platters when having people over for drinks..
It is quite easy and quick to make as that’s how I like it most of the time 😉 As I often serve them as finger foods I like using a silicone mould with small holes, here you should make 25. But you can prepare the fennel crumble in small tart tins or porcelain ramekins or even in a big oven proof dish you will just need to adjust the baking time.
- 2 big fennels bulbs (branches cut out)
- 3 tbsp of olive oil
- 4 tbsp of strong liquid honey
- ground cumin seeds to your taste
- touch of salt and pepper + 1 or 2 drops of tabasco
- 2 eggs
- 1 tbsp of sour cream
- for the crumble 40g parmesan + 60g of buckwheat flour + 40g butter
- Cut the fennel in small pieces in a food processor. Heat the olive oil in a pan and add the fennel cooking it on low heat with a lid on, until soft and clear (about 15 mins).
- Add honey, cumin, salt, pepper and tabasco, cook for another minute. Add the 2 eggs beaten and the sour cream. Then transfer the fennel mixture in a fine strainer to remove the excess of juice and cool down a little.
- Preheat your oven to 180ºC
- Prepare the crumble by mixing together flour and finely grated parmesan then add with the tip of your fingers the butter to obtain the texture of a crumble.
- Pour the fennel mixture in your silicone mould and add the crumble over the top of each portion.
- Bake for about 25 minutes or until golden. Let them cool down a little before removing them from the mould. They are great warm out of the oven but also cold especially in summer. You can prepare them the day before to free up some time.
And remember display is a great part of the enjoyment, find a pretty plate to serve them on, you can even sit them in small paper cups as I did and organise them nicely. I had stacked them in a pyramid but most were gone by the time I took a photo….
Try and let me know how you went, you will be surprised that even people that are not fan of fennel will enjoy them.