#Cookfromthebooks Week 1

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Saturday night arrived and the familiar, family questions of ‘What’s for supper Mum’ were being heard…’Something new’ I replied.

So I begin my personal challenge for the year #cookfromthebooks.

This weeks recipe book picked, was the delightful, artistic and beautifully written Apples for Jam by Tessa Kiros.

Apples for jam by Tessa Kiros

I actually picked 2 recipes this week, to make a complete family supper.  All the ingredients I had in the cupboards or fridge and both dishes could be prepared simply, which was a bonus after a hard but satisfying day, building new fencing on the mountain for our ponies new paddock.

I adapted the recipes, as I do 😉 just to add other dimensions and what I had in stock.

The first Pumpkin Pizza.

pizza

Not an ordinary pizza, by using pumpkin as the base instead of dough, you get a sweet and unctuous taste.

INGREDIENTS

1 small pumpkin – I used a butternut squash very thinly sliced lengthways. (some care needed here, use a very sharp knife)

1 onion, finely sliced.

1 jar of passata – I used ‘frito’

1 ball of buffalo mozzarella

handful of grated strong cheddar

oregano

olive oil.

Here’s how …

  • drizzle OO in base of oven proof baking dish, layer the pumpkin, seasoning as you go.
  • spread the passata over pumpkin, and bake in oven for 40 mins.
  • tear up mozzarella and sprinkle on-top of dish with cheddar
  • sprinkle over oregano and bake for 10 more mins until bubbling.

FAMILY RATING 8/10

EASY

Recipe 2, Chicken escalopes with tomatoes and capers.

Chicken escalopes with toms and capers recipe.

Fresh and vibrant tasting, with piquancy from the capers.

Ingredients

4 chicken fillets

plain flour for dusting

handful of cherry toms

glug of white wine

3 cloves of garlic peeled and bashed but left whole

tbs of capers drained & rinsed.

tbs of chopped fresh parsley

olive oil

Here’s how….

  • dust the chicken fillets with flour
  • heat a little OO in large frying pan
  • add garlic and tomatoes, saute until tomatoes start to pucker
  • remove toms to a warm plate
  • add chicken to pan and fry until golden on both sides, watch the garlic so it doesn’t burn
  • add the wine to the pan let bubble, put toms back in
  • sprinkle with parsley season and add capers
  • put a lid on and take pan off heat and let stand for a few mins, before serving.

FAMILY RATING 8/10

EASY

BUEN PROVECHO

If you would like to join in this years challenge of #cookfromthebooks I would be delighted 🙂 Just add the hashtag #cookfromthebooks and add the logo below & link to this site.

#cookfromthebooks cooking challenge 2014

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