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Category: Good Tucker

Its a recipe file. How much more housewife can you get?

The Midnight Baker

I’m cooking. Sleep has been coming at the strangest hours these past few weeks, and due to the wonderfully lucid waking ones I have not fought it. This explains why I’m up at this silly hour. Still up. Tomorrow I need to go and mingle with a bunch of crafters and, since last meet up I arrived late and completely forgot to bring a plate, I thought I’d make an effort to right my wrong.

The house smells like sugar, peanuts, and fruit. The windows are frosted up and there are little rivulets of water pooling on the sills. It is marvellous!

I’ve knocked over two batches already, one lot of mixed jam drops and one delicious recipe I found on Bakerella. I modified it a little because I just cannot deal with dipping things in chocolate or waiting for the dough to harden, but it was still incredibly simple!

Choc Chip Peanut Cookies - cooling down

Choc Chip Peanut Cookies – cooling down

1 cup peanut butter
1/2 cup caster sugar
1 egg
1/3 cup choc chips
1/3 cup plain flour

The method is simple. Mix, scoop, drop, bake @ 175 for 20 minutes. Boom boom. Done! I can’t wait to see how quickly they vanish.

RECIPE: Creamy Salmon Pasta

This month I once again found myself sifting through our bookshelf-cum-pantry in an effort to clear out some of the clutter. Somehow I have managed to stockpile enough rice and pasta to cause various containers at the front of the shelf to launch a serious aerial assault on unsuspecting passers by. We are now going on a carb binge for OH&S reasons.

This was a ‘use up some pasta’ dish that I threw together, inspired by a plastic tub of salted capers that had been staring at me for way too long. I am not really a caper person but the salted variety walk all over your standard brined type in both flavour and texture. If the supermarket doesn’t stock them, check your local deli or gourmet food shop.

Ingredients

1/2 bag of dried pasta shapes (I used orecchiette)

200g Safcol naturally smoked salmon – drained

1/4 cup sun-dried tomato – cut into strips

1 tablespoon of salted capers – rinsed

1/2 cup thickened cream

1x handful of grated cheese to serve (optional)

Method

Cook your pasta al dente in a large pot or wok, drain.

Empty water from the pot and put back on very low heat. Add the drained pasta.

Add the sun-dried tomato, capers and salmon. Stir.

Add the cream and stir until heated through. Do not overheat or your cream will separate. Everything is already cooked, you just want it warm.

Spoon into bowls, drizzle with the oil from the sun-dried tomato jar and/or sprinkle with a mild cheese.

This is definitely one to add to the weekly meal rotation, it is just so quick and soooo tasty! I have tried it with a cheaper salmon brand and, although it did work, I’d stick with the Safcol in future. The whole process of picking out skin and bone really took some of the fun out of this super-speedy concoction.

RECIPE: Slightly green chicken curry

I am spending this month going through the pantry (read:bookshelf that holds our food) and using up some of the dry goods and canned foods that have been sitting there for months.

In this case, I chose a tin of coconut cream.

We have about 4 of these tins. In an effort to perfect an ice-cream that used them as a base, I bought one of each brand to try to find a variety that wasn’t a disgusting deathly grey (Ayam brand came out on top) and once I found the right colour, the rest of the tins were left ‘for something else’. I’m not a big coconut person unless its cakes or bikkies so when inspiration hit last Monday, I ran with it.

Ingredients

300g diced chicken

1x 400ml can of coconut cream (colour irrelevant)

2tsp Keens Curry Powder (not the Indian one, just the regular)

1x generous handful of frozen corn

1x small handful snow peas, sliced

1x stalk of celery, finely diced

Small handful of flaked almonds to serve.

Method

Brown chicken in a large frying pan.

Add half a can of coconut cream, stir.

Mix curry powder with remaining coconut cream and add to the pan.

Simmer gently until the cream reduces and turns a slightly odd shade of green.

Add veggies and stir briefly until heated through (or if you must, cook all the crunch out of them).

Serve over basmati rice and sprinkle with flaked almonds.

So after that stroke of brilliance (I’m taking mucho credit for this one, PSWC asked if it was a recipe :D) there are only 3 tins of coconut cream to go. Any other ideas?

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