7 July, 2015

Our refilled biscuit barrel.

Okay, so my driving assessment didn’t happen today, because reasons. I have to go back tomorrow.

I came home and worked off the cumulative fury in my front garden, pruning pretty much 7/8 of the rose bushes off. It worked.

The bushes look like they’ll face the next growing season much better too!

Anyway, when I came in I remembered that a request had been made for some more cookies, preferably ones with chunks of chocolate and a touch of salt. So I thought I’d try a new recipe and made this one here. Coconut chocolate chunk cookies with sea salt.

Coconut chocolate chink biscuits

Coconut chocolate chunk biscuits.

The Boy says they are good. I haven’t tasted them yet. If I agree with him, then they may end up on a post sometime.

Pasta and other things mixed in a baking dish.

Pasta and other things mixed in a baking dish.

I decided to do a pasta bake for dinner. So I threw a few handfuls of pasta on to cook, diced up a zucchini and a capsicum, drained a can of chickpeas and cut up some of that BBQ chook we’ve got in the fridge. When the pasta was cooked, I mixed them all together in a pyrex baking dish with what was left in the jar of pesto we had. (Another thing for the list.)

Make a quick cheese sauce to bind.

Make a quick cheese sauce to bind.

Then I made a white sauce and mixed through a few handfuls of grated tasty cheese and some mixed Italian herbs, salt and pepper. The whole lot was placed into the oven (which had been on for the cookies) and baked at 180°C for about 40 mins.

The end result.

The end result.

At that stage, I took it out and sprinkled the top with some home-made wholegrain breadcrumbs that I keep in the fridge – for added texture. It was baked a further 10 minutes after that.

Then we tucked in. I had a small serving so I could follow it up with a bit of the leftover chocolate fudge pudding. The orange flavour from the zest was even more pronounced and it was amazing!

Dinner is served.

Dinner is served.

There was enough pasta left for two or three servings. I love cooking things in that glass dish. It is one of a set of three that I bought from Kmart some time ago and which came with clip lock lids. They don’t seem to have the sets any more, but you can buy singles like this one.

Hot fudge pudding and ice cream. I'd earned it.

Hot fudge pudding and ice cream. I’d earned it.

They’re very affordable and it means that, when the dish is cool, you can pop the lid on and put it in the fridge. No fiddling with cling wrap, no transferring to a different dish, easy to reheat in – gotta be happy with that. 🙂  They are available in square and rectangle and several different sizes and I’d recommend them, especially to those just starting out. You want stuff that is versatile and that you love using. I think perhaps I should do a post on this…

Anyway, I am now very tired from my gardening exertions and ready to crash.





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