However, I have actually cooked three Pinned things over the last three weeks, and they have been rather autumnal, so I'm going to share them.
Chicken and Coconut Curry Soup
(adapted from Cooking for Seven)
2tsps coriander seeds
2 pinches red chilli flakes
3 chicken thighs, bones removed, cut into chunks
1/2 a red onion, grated
1green pepper, grated
2 carrots, grated
2 spring onion, chopped
2pints chicken stock
400ml tin coconut milk(full fat)
- add oil, onions and spices to soup pot, and heat
- add chicken and fry till onions are soft and coriander seeds have popped
- add other veg, stir in and fry
- add stock and coconut milk, bring to the boil and simmer for 20 mins
I left out the flaked coconut so that the soup stayed quite spicy, and added spring onions and carrots as I felt it needed a bit more veg. It disappeared pretty quickly, and is just the thing on a very cold and very wet day.
Rustic Apple and Blackberry Tart
(an amalgamation of these recipes on Tea & Cookies)
|...it was too dark to take a pic at night, so we've eaten half by this point|
3 large apples, cored and chopped into 1inch chunks (ish)
1/4 cup apple juice.
3tbsp brown caster sugar
butter for greasing
- put apples into a pan with apple juice, 2/3 of sugar and of cinnamon
- bring to boil and cook till apples are soft - about 5 mins
- drain (set juices aside, they are nice on ice cream)
- grease whatever dish you are making your tart in
- drop in pastry sheet,leaving even amounts of pastry around each edge
- spoon apples into middle, and add blackberries and a wee sprinkle of sugar (if your dish doesn't have sides, you want about 2 inches of pasty left at the sides
- fold pastry edges over, making folds and pleats as you go
- brush with a little butter, and sprinkle on remaining sugar and cinnamon.
- bake for 35-50 mins, till crust is golden and fruits a bit bubbly.
I should have remembered to put a bit of cornflour in before the fruit to soak up pastry, but I didn't. The result was one side of the base being a wee bit soggy, and some juice escaping. To be fair, it didn't take away from the taste and texture much. This is lovely and fruity and crumbly, but doesn't feel terrible to eat because it's full of fruit. I wanted to eat this too much to faff about with additions, but custard or vanilla ice cream, or even a wee swizz of cream would be lovely.
(adapted from the Travellers' Lunchbox)
200g self-raising flour
2 medium eggs
1/2tsp vanilla extract
1/2 tsp salt
130g butter in chunks
1.5tbsp vegetable oil
100g choc chips
100g fudge chunks (about choc chip sized)
- Put dry ingedients (except choc chips and fudge) in a big mixing bowl and stir well
- melt butter and stir in oil, then combine with dry ingredients
- add eggs and combine again
- lastly, add in your chunks
- you should have a stightly sticky dough
- form dough into golf ball sized balls, and place on baking sheet/clingfilmed board
- freeze for at least half an hour till the solidify
- when ready to bake, pre-heat oven to 180c
- place on greaseproof paper on a baking tray , at intervals of at least 2inchs
- bake for 12-14 mins, till outside edges are golden and middle is not quite firm
- allow to cool a little, then transfer to rack to finish
I've made the originals of these before, but the addition of fudge and cinnamon is lovely in these. there are surprise gooey bits, and there's just enough spice to give them warmth. The balls can be kept frozen for when you need an emergency snack, and also to stop you eating a whole batch. There are five in our freezer at the moment.
I suppose, at least if I am failing at one of my 30, this could technically be cooking one new thing per week, yes?