|Tossa de Mar|
And lest we forget to turn the oven on, to warm us up... Nigella's summer crumble (from Forever Summer) is a fantastic way to use up those less-than satisfying apricots that everyone leaves in the fruit bowl, the ones a little less red, the mushy ones, and transform them into deep orange compote under the layer of almondy crumble. Or any other stone fruit for that matter.
|Parc Guell, Barcelona|
750g apricots, stoned and quartered
100g self-raising flour or flour with 1/2 tsp baking powder
a pinch of salt25g ground almonds
75g caster sugar50g flaked or chopped almonds
As you can see from my photos, I went to Catalunya where I stuffed myself with paella, sangria and saturated my eyes with gorgeous sceneries in between storms.