{"id":16775,"date":"2026-03-27T00:43:20","date_gmt":"2026-03-26T23:43:20","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=16775"},"modified":"2026-03-27T00:43:53","modified_gmt":"2026-03-26T23:43:53","slug":"16775","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=16775","title":{"rendered":""},"content":{"rendered":"

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April is prime time for rainbows, as the mix of spring sunshine and passing rain showers creates the perfect conditions for the optical illusions. The phenomenon is celebrated on National Find A Rainbow Day, April 3rd. Eating a rainbow of colours is recommended and this crumble achieves that! The Portuguese tarts are included, as we are all missing the Farmers Market ones\u2026..<\/p>\n

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\n

Root Vegetable and Butterbean Crumble
\n<\/strong><\/span><\/span><\/p>\n

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Ingredients <\/strong><\/p>\n

75g caster sugar
\n2 large egg yolks
\n1 large egg
\n4 tbsp custard powder
\n2 tsp vanilla essence
\n600ml skimmed milk
\n2 tsp sunflower oil
\n4 sheets filo pastry, (each measuring about 12 inches x 15 inches)<\/p>\n

Method<\/strong><\/p>\n

1. Preheat oven to 200\u00b0C \/ Fan180\u00b0C.
\n2. Put the sugar, egg yolks, egg, custard powder and vanilla essence into a pan and whisk until smooth. Gradually whisk in the milk. Heat the mixture until it starts to boil, then simmer for 2 minutes, whisking until it thickens. Set aside.<\/p>\n

3. Brush a little oil into the cups of a deep 12-hole muffin tin. Unroll the filo sheets and brush the remaining oil over top sheet. Cutting through all the sheets at the same time, divide the sheets into 12 equal squares (12 squares with four sheets in each stack!).
\n4. Firmly press each stack into a hole of the muffin tin (oiled side of filo upwards) ensuring that there is pastry sticking over the edge of the hole.
\n5. Divide the custard among filo cases. Bake for 35- 40 minutes until brown blisters begin to form on the custard.
\n6. Let cool in tin and then lift out using small knife to cool until firm.<\/p>\n

\n
\n

Portuguese Custard Tarts
\nIngredients
\n<\/strong><\/span><\/span><\/p>\n

\n

Ingredients, <\/strong>For the soup <\/strong><\/p>\n

75g caster sugar
\n2 large egg yolks
\n1 large egg
\n4 tbsp custard powder
\n2 tsp vanilla essence
\n600ml skimmed milk
\n2 tsp sunflower oil
\n4 sheets filo pastry, (each measuring about 12 inches x 15 inches)<\/p>\n

Method<\/strong><\/p>\n

1. Preheat oven to 200\u00b0C \/ Fan180\u00b0C.
\n2. Put the sugar, egg yolks, egg, custard powder and vanilla essence into a pan and whisk until smooth. Gradually whisk in the milk. Heat the mixture until it starts to boil, then simmer for 2 minutes, whisking until it thickens. Set aside.<\/p>\n

3. Brush a little oil into the cups of a deep 12-hole muffin tin. Unroll the filo sheets and brush the remaining oil over top sheet. Cutting through all the sheets at the same time, divide the sheets into 12 equal squares (12 squares with four sheets in each stack!).
\n4. Firmly press each stack into a hole of the muffin tin (oiled side of filo upwards) ensuring that there is pastry sticking over the edge of the hole.
\n5. Divide the custard among filo cases. Bake for 35- 40 minutes until brown blisters begin to form on the custard.
\n6. Let cool in tin and then lift out using small knife to cool until firm.<\/p>\n

\n

 <\/p>\n

\n
\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

April is prime time for rainbows, as the mix of spring sunshine and passing rain showers creates the perfect conditions for the optical illusions. The phenomenon is celebrated on National Find A Rainbow Day, April 3rd. Eating a rainbow of colours is recommended and this crumble achieves that! The Portuguese tarts are included, as we are all missing the Farmers […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[416,432],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s6cWjO-16775","jetpack-related-posts":[{"id":15453,"url":"http:\/\/wenvoe.org.uk\/?p=15453","url_meta":{"origin":16775,"position":0},"title":"Crispy Filo Tart with Seasonal Veg","author":"Alan Williams","date":"3rd May 2025","format":false,"excerpt":"May is blooming marvellous!! It\u2019s a month for lighter dishes that suit brighter days Crispy Filo Tart with Seasonal Veg & Rhubarb Crumble Bars Ingredients 3 tbsp olive or rapeseed oil 6-8 sheets filo pastry 50g dried breadcrumbs 100g asparagus sliced in half lengthways if very thick 2 courgettes or\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4957,"url":"http:\/\/wenvoe.org.uk\/?p=4957","url_meta":{"origin":16775,"position":1},"title":"Maple Plum Crumble","author":"Alan Williams","date":"16th September 2018","format":false,"excerpt":"Maple Plum Crumble 8 ripe plums, halved, stones removed 4 tbsp maple syrup 50g butter, cut into pieces 50g plain flour 50g rolled oats 25g golden caster sugar \u00bdtsp ground cinnamon 25g flaked almonds Heat the oven to 180C fan. Place the plum halves, skin side down, in a large\u2026","rel":"","context":"In "Cooking"","block_context":{"text":"Cooking","link":"http:\/\/wenvoe.org.uk\/?cat=123"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13997,"url":"http:\/\/wenvoe.org.uk\/?p=13997","url_meta":{"origin":16775,"position":2},"title":"Cod Loin with Bacon Crumble Topping: Spaghetti with Leeks, Gorgonzola and Walnuts","author":"Alan Williams","date":"14th February 2024","format":false,"excerpt":"Cod Loin with Bacon Crumble Topping 50g butter, room temperature 1 tbsp coarsely chopped tarragon leaves 4 rashers streaky bacon, chopped small 25g fresh white breadcrumbs 4 plump cod loins 1 tbsp flour, seasoned with salt and fresh black pepper 1 - 2 tbsp olive oil Fresh tender stem broccoli\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13590,"url":"http:\/\/wenvoe.org.uk\/?p=13590","url_meta":{"origin":16775,"position":3},"title":"Garlickly Lamb with Peppers and Couscous & Chicken Pesto Crumble","author":"Alan Williams","date":"5th September 2023","format":false,"excerpt":"Garlickly Lamb with Peppers and Couscous 2 x 110g packets flavoured couscous [ or plain ] 50g bought or homemade garlic butter 2 tbsp garlic olive oil 4 lamb leg steaks 250g peppers seeded and cut into strips 20 - 25 Kalamata olives handful of fresh mint or flatleaf parsley\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5729,"url":"http:\/\/wenvoe.org.uk\/?p=5729","url_meta":{"origin":16775,"position":4},"title":"Annual Easter Egg Trail","author":"Alan Williams","date":"2nd April 2019","format":false,"excerpt":"\u00a0 Annual Easter Egg Trail Upper Orchid Field This is the 5th year that we shall be running the Easter Egg Trail on the Upper Orchid Field so why not bring the youngsters along for a bit of fresh air? It will run from Tuesday 16th April so just turn\u2026","rel":"","context":"In "Wenvoe Wildlife Group"","block_context":{"text":"Wenvoe Wildlife Group","link":"http:\/\/wenvoe.org.uk\/?cat=48"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2019\/04\/Wildlife-1-300x278.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":3790,"url":"http:\/\/wenvoe.org.uk\/?p=3790","url_meta":{"origin":16775,"position":5},"title":"Four Spice Lamb Curry","author":"Alan Williams","date":"27th September 2017","format":false,"excerpt":"Four Spice Lamb Curry 2 tbsp sunflower oil 1 large onion, finely chopped 1 tsp each chilli flakes and ground ginger 2 tsp each ground corriander and cumin 500g lean lamb neck fillet, cubed 1 large red pepper, seeded and cubed 1 large green pepper, seeded and cubed 1 lamb\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/16775"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16775"}],"version-history":[{"count":2,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/16775\/revisions"}],"predecessor-version":[{"id":16777,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/16775\/revisions\/16777"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16775"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}