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October… Iona’s Monthly Must have’s. ‘Autumn Lane’ Woven Tapestry Wall-hanging at £395 Available at www.iona-designs.com. 1. CUSHION CORNER! Red Tartan Draught Excluder £65 Highland Stag- Beige Cushion-£49 The Hon Freddie Fox Cushion- £49. 2. 3. Wear October in style with Great Scot!
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October…Iona’s Monthly Must have’s. ‘Autumn Lane’ Woven Tapestry Wall-hanging at £395Available at www.iona-designs.com
1 CUSHION CORNER! Red Tartan Draught Excluder £65 Highland Stag- Beige Cushion-£49 The Hon Freddie Fox Cushion- £49 2 3 Wear October in style with Great Scot! Our new favourite vintage and clothing brand, unique and beautiful clothing to make an outfit complete for any occasion.Visit: www.greatscotscotland.com ‘Red Red Rose’ Candle- £10.50 www.iona-designs.com
3 1 2 5 4 6 Sir Lancelot Labrador Wastepaper Bin £58 Stag Red Tartan Footstool £135 Cushions £49 Tea Towels £4 Available in store Highland Stag Oval Tray £34.95 - £129.95 Scrummy Apple Crumble. Available at www.iona-designs.com
Apple Crumble Our chosen dish for October has to be a freshly baked out of the oven apple crumble. Perfect for those sweet tooth fanatics to give a warm toasty feeling whatever time of the day! Preparation method Preheat the oven to 180C/350F/Gas 4. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit. Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling. Serve with thick cream, custard or vanilla ice-cream. SCRUMMY Ingredients For the crumble300g/10½oz plain flour, sieved pinch of salt 175g/6oz unrefined brown sugar 200g/7oz unsalted butter, cubed at room temperature Knob of butter for greasing For the filling 450g/1lbapples, peeled, cored and cut into 1cm/½in pieces 50g/2oz unrefined brown sugar 1 tbspplain flour1 pinch of ground Cinnamon