No, I borrowed...
Not really, I copied...
But seriously, I reused...
Not quite... I recreated.
Okay, I can deal with that word. Recreated.
But honestly, it's what we do. All of these things. We steel, we borrow, we copy, we reuse. Let's face it. Not all recipes are 100% original. They start from somewhere. Yes, maybe then are they rearranged to fit one's needs, but still they came at one point or another from someone else...
Am I wrong?
I do this all the time. I pull recipes from other place and tweak them to fit my needs. It's genius! No not really, but sharing our ideas and recipes is the point of all this...
Ever heard of the saying, "good artists steal, great artists copy," ? Just think about it for a second...
In the meantime, I will tell you all about my recreated dish!
Joy The Baker (love her) did a delicious Strawberry and Raspberry Crisp. I thought, "How simple and delicious for a laid back Sunday?"
So when I went to the grocery store on Saturday (all stores and human interaction is forbidden on Sundays in Germany... kidding... kinda) I could not get strawberries or raspberries. Awesome. So I searched the fruit section only to find a lovely selection of peaches!
Oh how I love peaches!
And recreating is as simple as that! No strawberries... fine.. peaches! But it didn't really stop there. Germany doesn't have brown sugar. This recipe? Calls for brown sugar. Great. This happens to me all the time here. What I tend to do, depending on the dish, is to use regular granulated sugar with a bit of rum or maybe vanilla. Brown sugar is mostly meant for flavor so I've never been extremely disappointed with the end result in using this technique.
Peach and Mango Crisp:
Adapted from Joy The Baker's Strawberry and Raspberry Crisp
450g Peaches, pealed and chopped
1 Mango, pealed and chopped
64g Old Fashioned Oats
2 tsp. Rum
1 tsp. Cinammon
1/2 tsp. Nutmeg
1/4 tsp. Ginger
113g Butter, cubed
Preheat oven to 350 degrees Fahrenheit and 180 degrees Celsius.
Once chopped place the peaches and mango in a square baking dish.
In a separate bowl, whisk together the flour, sugar, oats, rum and spices.
Add the butter, working it in with your hands until well combined.
Mix a handful of the flour mixture into the peaches and mango, mixing it in, and then flattening the fruit out on the baking dish.
Spread the rest of the mixture on top of the fruit, covering it completely.
Bake the crumble for about 30 minutes, or until brown and bubbly.
Thanks Joy for the inspiration!