I'm a lazy cook at times I admit it. I could quite happily live on the same things day in day out, in my mind some ruts are good ... why climb out when you're happy in the dip :-)
Because of this I really have to be in the mood for baking and cooking so the way I tend to do things is when I am in the mood I crack on and do a few things at once.
The other day was a case in point. I really needed to get some things done or live on toast, toast and more toast but luckily I was in the mood ... so I weighed out some of my flour and fat rubbed in the mixture and then divided it between two bowls.
One bowl went savoury with some salt added, and with a splash or two of water was turned into a nice little lump of pastry.
The other bowl had all of my 'free' sugars added and a large handful of porridge oats.
Which made a tub of crumble mix, enough for the three tubs of apple slices I had.
We've already eaten one and the other two will be consumed over these last two weeks of the Challenge. Crumble mix freezes perfectly and stays free flowing, and of course the beauty of it is, if you decide you don't want it to be crumble you can always add water to it and it's just a pastry mix or scone mix ... even with oats and sugar added.
While I was in the mood I also decided to turn one of my crusts into some Garlic Croutons to have with my Leftovers Soup. Of course I have no fresh garlic, or the tubes of paste that i would usually use for this sort of things, but I did have my dried chopped garlic.
So while the crust was cut into little squares and left to go stale for a few hours in the warmth of the kitchen, the dried chopped garlic infused in a couple of tablespoons of the vegetable oil.
It worked ... the croutons were not as garlicky as I usually have them but the flavour was there after they had been stirred through the oil and then left to dry out in the bottom oven of the Aga for a couple of hours.