I’m not lazy, I very easily distracted. Seriously. Like, for example, yesterday. I planned some serious kitchen clean up, you know – hide in the cupboards jars that wandered over the counter, rearrange spices, oils and I organize a million little things that accumulate in the great catastrophe.
As I decided, and so I did. I started cleaning and it went extremly well, until I found the rice flakes. Unopened package. And I began to wonder what actually I bought them for.
As I have very selective memory, I had no rice flakes in it,so I decided to look through all the papers and scraps with ideas. Nothing.
Little notebook with bizarre ideas. Nothing.
Bookmarks in a computer browser. Nothing.
So I looked at a few more internet pages and never found anything that would tell me (or at least prompted the idea) what to do with rice flakes… But I found several ideas for broad beans, three cool salad with apples, and I read a great article about vitamin B12.
And the kitchen? The kitchen is half cleaned. 🙂
All of this made me very late with dinner and I had to improvise. And that’s how 15-minute meal was made – soba, chanterelles and apples.
And if any of you know what I can do with these damn rice flakes, do not hesitate to write. 🙂 I, in the meantime, invite you to enjoy fast soba noodles with chanterelles and apples. Bon Appetit!
Ingredients (2 servings):
30 – 40 dag of soba noodles
0.5 kg chanterelles
bunch of green onions
2 hard apples
2 tablespoons coconut oil (clarified butter)
4 cloves garlic
coarsely ground pepper with the addition of coriander (if you do not like coriander, just use a plain black pepper)
1 teaspoon salt
2 tablespoons white wine (sherry)
- Clean chanterelles and, if they are large, divide into smaller parts.
- Chop green onions, separating the white part of the green.
- Peel the garlic and mince.
- Cook soba.
- In a saucepan with a thick bottom warm up one tablespoon of coconut oil.
- Add the white part of the onion and fry for approx. 2 minutes.
- Add the garlic and fry for a moment, until the garlic begins to brown. Mix all the time because garlic likes to stick.
- Add the green part of the onions and chanterelles. Season with salt and lots of pepper. Stir and cook for a few minutes (5 – 8) until you’ll see water from chanterelles.
- Stir again and cook until the liquid evaporates.
- During this time, peel the apples, remove the seeds and cut.
- Warm up other tablespoon of oil in the pan and fry the apples.
- When the apples are ready, and all the water has evaporated from chanterelles, add the apples, carefully stir and add the wine. (If apples areready, but there still is water in the chanterelles pot, just wait for moment).
- When the wine has evaporated entirely, add cooked pasta, stir gently and translate to the plates.
Bon Appetit! 🙂