more recipes : )

Apple and Sour Cream Slice
i've posted the picture of this before already (browse if ur bored)
from the good weekend magazine

200g self-raising flour
150g caster sugar
1 cup desiccated coconut
125g butter, melted
1 tsp vanilla essence
2 eggs, lightly beaten
300g sour cream (ahhhh~)
2 apples, pelled and coarsely grated by hand
2 tbsp brown sugar

1. preheat oven to 160 degree celcius.
2. mix flour, sugar, coconut in bowl.
Add butter and vanilla, mix well until evenly combined
3. Press firmly into the base of a greased and lined 25cm square tin.
4. Bake for 20 minutes

while the base cooks, prepare topping.
5. mix eggs with sour cream until smooth (should look like a yummy mound of cream).

when base comes out from oven,
6. increase temp to 180 degree celcius.

7. spread grated apple (not too juicy) evenly over base.
sprinkles with brown sugar
pour the sour cream mixture over.
8. bake for another 20-30 minutes or until top is set and starting to colour.
9. allow to cool thoroughly before slicing with a sharp knife into 3-4cm squares.

serves 16.
it's really nice when it's cold - so put it in the fridge!
and since it's got egg and sour cream, eat it on the day!! - or store it in the fridge and look out for unusual growth. otherwise you'll be sad when it grows mouldy and you have to throw it out T_____T (memories...)

Sun-Dried Tomato Pasta with Chicken
from a food-tech practical task, really yummo! ahhh creamy and dried-tomato goodness...

1 chicken fillet
1 tbsp oil
100g sun-dried tomatoes
150ml thickened cream (low fat. or not.)
1 tsp garlic
1/2 onion
1 sachet tomato paste
1/2 tsp oregano
1/2 tsp basil
1/2 tsp rosemary
1 cup paste (penne is good for this)

1. boil and cook pasta.
2. cut chicken into thin slices, tomato into quarters, dice onion.
3. fry chicken using half the oil.
4. in another pan, lightly fry onion and garlic with the other half of oil.
add cream, tomato paste, tomatoes and combine well.
add herbs and simmer until a nice consistency.
5. serve hot pasta with chicken and sauce on top.

serves 1-2 (i found it hard to finish... maybe.... 1 and a half?)

Pumpkin Gnocchi with Garlic Herb Butter
from food-tech again. soooo good the butter is so buttery ahhh.. kinda those sort of dish where a little will fill you up. but in a good way.

Gnocchi:
250g peeled pumpkin, diced
2/3 cup plain flour
1 pinch ground nutmeg
1/4 tsp salt
1/4 tsp pepper
2 tbsp grated parmesan cheese

Sauce:
45g butter
1/2 tsp crushed garlic
1 tsp sage
1 tsp thyme
1 tsp lime juice

1. set up two pots of boiling water - one salted.
2. cook diced pumpkin in the plain boiling normal until tender.
Drain well and mash.
3. add flour, nutmet and seasoning to mash and mix well.
4. pipe mixture (or use two spoons) into the boiling salted water.
poach for 5 minutes.
5. place sauce ingredients in small pan until the butter melts.
6. drain gnocchi and put in pan with the sauce and mix gently.
7. place gnocchi in heatproof serving dish and sprinkle with parmesan cheese
8. brown lightly in grill

serve!
serves... forgot. probably 2? dunno check for urself.

ahhh yummmo

and on a sidenote (not food related), found this funny ad in a magazine:

it says: "JOIN THE PROTEST. If your owner's giving you inferior meat, be an inferior guard dog."
hahaha the dog is filing his nails lol!