One of the recent photo challenges from WordPress was Fresh. I love fresh fruit, vegetables, herbs and flowers. I find myself wanting to cook from scratch rather than buying processed foods such as dips and marinades. I always have some fresh basil on hand to add to my cooking.
I found this really simple, yet so tasty, tart recipe on the internet a week or so ago and knew it would be perfect for lunch with a friend last weekend. I bought a tart case from the supermarket because I knew I wouldn’t have time to make it from scratch. I love recipes where you need to roast tomatoes or capsicums because you get so much natural flavour. And the house smells beautiful when they are cooked.
I got this recipe from a website: http://www.savorysimple.net/roasted-tomato-and-goat-cheese-quiche/
In November I went to Melba’s Restaurant for the first time in a long time. They offer an upmarket buffet overlooking Melbourne’s skyline. There are so many different stations it’s hard to eat from all of them (but many give it a try). Among them are: Sushi and Seafood, Indian, Asian, Italian, Carvery, Salads, a chocolate fountain and of course the Dessert station.
I enjoyed everything I tried, especially the Naan bread that was made by the chef while you wait. I chose the one with garlic, potato and spiced lamb. It was delicious. I was too full to try the chocolate (I can’t believe I’m saying that now lol).
The restaurant is very elegant and refined. The staff very friendly and courteous and it made the dinner so much more enjoyable.
November is Good Food Month in Melbourne and this is the 2nd time the Night Noodle Market has been run. It’s one of the feature events on the calendar. Held at Birrarung Marr, on the banks of the Yarra River, there are around 50 stalls run by well-known restaurants. You can wait an hour or more to get a table at some of these restaurants so just being able to walk up to a stall and try a few sample dishes is great. We got there quite late so some of the restaurants had sold out.
Shenanigans is an Irish bar in Darwin. It’s a very popular bar in a very popular street in Darwin. When we booked we were asked if we wanted a table indoors or out. It was a very hot day so we thought it would be nice to sit outside. The waitress said we could sit outside because it was getting cold so the locals were starting to sit inside. We laughed because the temperature was still in the mid 20’s all through the night.
Baked salmon with garlic butter and vegies. This is what I ate. The parmesan-crumbed salmon was perfectly cooked.
Barramundi, chips and salad
Knox O-zone is the entertainment precinct at Westfield Knox Shopping Centre in Wantirna South. One of the best restaurants is Red Salmon. A friend and I met there for dinner last week before going to see the Aussie movie Felony.
Chicken Envelope. I think the parmesan rosti was my favourite part of the meal although it was all really delicious.
Grilled chicken breast stuffed with sundried tomato/
spinach/camembert cheese served on a potato &
parmesan rosti served with basil & tomato sauce
Mountain Goat – my friend’s dinner. She love her meal too.
Slow cooked tender goat pieces cooked with tomatoes,
cinnamon, apricot, dates & exotic dry spices served
with aromatic rice & cinnamon dusted yoghurt
This is a really yummy vegetarian frittata that really is full of greens. It’s also gluten-free. There is a lot of zucchini and baby spinach in it as well as chives (although I left them out because I forgot to buy them). The recipe is another one I wanted to cook from the July 2014 edition of Taste Magazine. It’s quick and easy to prepare and takes around 30 mins to cook.
250g baby spinach
2 tsp olive oil
1 clove garlic, crushed
250g zucchini, grated
1 tsp finely grated lemon rind
4 egg whites
100g ricotta cheese (from the deli)
2 tbs finely grated parmesan
1/4 cup fresh chives
100g bought roasted red capsicum, finely chopped (although I used semi-dried tomatoes)
Preheat your oven to 180 deg Celsius. Grease a 20cm cake pan and line with baking paper. Place spinach in a heatproof bowl. Cover with boiling water. Stand for 30 seconds. Refresh. Drain, squeezing excess liquid. Coarsely chop.
Heat the oil in a frying pan over medium-high heat. Add the garlic. Cook, stirring for 30 seconds. Stir in the zucchini and lemon rind for 2 mins or until zucchini is bright green. Cool.
Whisk eggs, egg whites, ricotta and parmesan in a bowl. Stir in zucchini mixture, spinach and two-thirds of the chives. Pour into pan. Bake for 25-30 mins or until set.
Combine capsicum and remaining chives in a bowl. Serve with the frittata (although I cooked the semi-dried tomatoes on the frittata).