parmesan

Cravings are an evil, evil thing.

Picture this. You’re sitting on the coach, minding your own business (read: trying your hardest not to watch the entire season of House of Cards in one go) when, coming from nowhere, the idea of crunchy, crumbly cheese biscuits pops up into your mind.

You try to push it away, but there’s nothing to be done. Before you know it, you find yourself rummaging through your kitchen cupboards, hoping you have all the ingredients to make your craving dreams come true.

If you’re lucky, you’ll avoid the late-night visit to your closest Tesco Express to pick up the missing bits. Otherwise… well, you’ll just have to go, won’t you?

Then it’s time to get measuring, mixing, and baking, peering through the oven door and wishing the time to pass quicker so you can -finally- get your hands on those long anticipated cheese biscuits.

That’s the thing about cravings: they make you do crazy things. Like a supermarket run / baking session in the middle of the night.

But after that first crumbly cheese biscuit bite, you can’t help but think that it was all worth it.

You know what they say… Sweet dreams are made of cheese!

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Isn’t it funny how some people stay in your life for a very small amount of time, yet parts of them will stay with you forever?

Now, I know that’s a rather philosophical way to start a recipe blog post.

But the truth is, every time I make a savoury crumble, I can’t help but think of my ex-boyfriend’s stepmother.

We didn’t get along that well, but it doesn’t really matter all that much.

What does matter is that she introduced me to the wonderful thing that is a tomato crumble.

I’ve made countless versions of this dish over the years, but the feta-enhanced recipe below is my favourite to date.

The intense flavor of roasted tomatoes, combined with the slight sourness of the feta and topped with a deliciously cheesy crumb-topping is simply impossible to resist.

Tomato & Feta Crumble (serves 2)

Ingredients: 300g cherry tomatoes (washed & halved), 100g crumbled feta, 1 tbs oregano (fresh or dry), 40g plain flour, 20g soft butter, small chunck of Parmesan (grated), salt, black pepper

1. Pre-heat the oven at 150°C (gas mark 5). Put the halved tomatoes in an oven-safe dish. Sprinkle with sea salt and cracked black pepper and bake for 20-25 min.

2. Combine the flour, soft butter and grated parmesan in a bowl until you get a sand-like texture. Season with a pinch of salt, some cracked black pepper and oregano.

3. Take the dish out of the oven. Add the crumbled feta to the tomatoes, then sprinkle with a generous pinch of oregano. Top with the crumble and bake for another 25-30 min. Serve immediately.

Have you ever had savoury crumble?

Cake and Whisky

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Poppy Seed & Parmesan Cheese Biscuits

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Tomato & Feta Crumble