Apples for Jam recipes for life

By Tessa Kiros

As you know that I always fall in love with beautiful cookbook, this one is very lovely too. I saw this book the first time when I went to see my sister in UK, I really liked it but I didn’t want to carry a lot of books (I already bought some books and my luggage was heavy) When I came back, I ordered it along with Falling Cloudberries: A World of Family Recipes from the same author.

If you like a cookbook with a story you may like this one, most of the recipe come with a little story and the memory that they bring to the author’s mind, the recipes are divided into color section: red, orange, yellow, pink, green, gold, white, brown, monochrome, stripes, and multicolor, each color reflect the color of the food.

The recipes are multinational but not fusion, some are Italian (as the author live in Tuscany with her family) but she’s traveling a lot, and inspire by many cuisines from her background, it’s like the food that bring back some memory from the day that we were children. I like the feeling that the recipes are simple; children friendly (she live with her two daughter), the ingredients are easy to find and look delicious.

I use it a lot, if not for recipe, I use it for inspiration, I like to browse the book looking at the lovely pictures. Because the recipes are not divided by their course, you can turn to it anytime of the day, breakfast, brunch, lunch, dinner, sweet or snack when you turn the page by page you will want to get into the kitchen and cook something.

It’s not a professional cookbook, but a simple and lovely recipe that you may want to use everyday, and I know that if you really like cooking at home you will love this book that same as I do.

Picture from: Apples for Jam: Recipes for Life

Penne with Prawns Cream and Tomato

Last night I read this book  ................ I want some recipe that’s easy to make and quick (with the ingredient that I have on hand, no shopping trip). And I found this one, I know I cheating by using freeze prawns (but if it’s good quality, it’s can be delicious and convenient). The result is great (and if you use fresh prawn, I think it will be better). It takes about 15-20 minute to finish this dish, with freeze prawn, it’s easier.

Penne with Prawns Cream and Tomato

Serve 3 (this number again)

40 0 (1 /2 OZ)	Butter
200 0 (7 OZ)	Tinned tomatoes with juice, pureed
250 G (9 OZ)	Penne
2 Teaspoons	Olive oil
500 G (1 LB 2 OZ)	Raw Prawns , peeled and deveined (I use already peeled and deveined freeze prawns)
2	Garlic cloves, peeled and squashed a bit
2 Tablespoons	Calvados
2 Tablespoons	Single cream
1 Tablespoon	Chopped parsley
1	big handfuls of freshly grated Parmesan cheese (optional)

Melt half of the butter in a small pan and, when it is sizzling, add the tomatoes. Season with salt end a dash of pepper and then cook over medium heat for about10 minutes, until it is thick.

Cook the pasta in a large pan of boiling salted water following the packet instructions. Meanwhile, heat a large non-stick frying pan over high heat. Add the oil and the rest of the butter and, when it is sizzling, add the prawns and garlic. Over the highest heat possible, cook the prawns until they are quite bright and the undersides are golden and crusty in places.

Turn them with tongs and, when they are cooked, scatter them with salt. Add the calvados and cook until it evaporates.

Drain the pasta, keeping a cupful of the cooking water. Add the tomato sauce to the prawns, along with the cream and parsley Heat until just bubbling. Add the pasta and toss well. If it seems like you need it, add a little of the cooking water to help the sauce coat the pasta (and I think you need it because the sauce is not much). Serve immediately with a grinding of pepper. Sprinkle with freshly grated Parmesan cheese (if use).

From: Apples for Jam: Recipes for Life