Category: Creating

no not hot cross buns but just good food. I had plans of going away this glorious four day weekend, going bush and exploring. Sadly though that has not been the case as it is nearly two months from when I wrecked my ankle and it is still causing me havoc. Most recently from me thinking it was better than it was and overdoing it, so much that I spent a fair bit of Friday in bed recovering.

Yesterday we had not one but three phone calls from Iceland!!!! That does not happen very often even less than once in a blue moon, more like once is a red moon. It was one of my brother’s birthdays so he rang to say hello and then he passed the phone to one of our other brothers. Then one of my sisters rang to have a chat. Then to top it off Karl the next eldest in age brother from me rang from Ísafjörður the town of his birth where he and a big handful of mates were at Aldrei fór ég suður or I Never Went South a music festival that is exactly how I think a festival should be and so looking forward to going to one year soon. One of the first things Karl mentioned was that he had seen Svavar play with his band Hraun earlier on and commented on his polaroid picture taking which I had to laugh at as last year when Svavar was here I think he quite possibly took more poloraids than he drank beers and that is saying something. A little while later Karl asked if I wanted to speak to Svavar as he had just walked outside, I said of course why not and that was then the most amusing thing. Karl handing a phone to someone who does not know him and saying there is a girl on the phone from Australia for you. Very hilarious. So that was quite a fun thing.

When I woke up Sunday morning I didn’t expect to speak to any family in Iceland and much less Svavar.

Back to the food.

Easter Friday I made a a big whopping batch of pesto (we are talking 1kg plus here). Don’t underestimate my love for pesto or the fact that my pesto could rival that of the best Nonna made pesto from Genoa well I haven’t tested it against a Nonna from Genoa but I think it could. I made a pesto loaf using a slightly different bread recipe to what I normally used and well moral of that story, when making a plain white loaf, use the recipe you know! It is edible but that is about it, the Mum analysis is that I probably altered the water content too much when adding the pesto.

Dinner on Saturday and lunch on Sunday.

Four slices of bread toasted on/under the grill, rubbed with a little bit of garlic, topped with some more pesto, then some toasted prosciutto, some semi-dried tomatoes, a sprinkle of salt/pepper/oil and a fine grating of pecorino. It was quite delightful, my only wish would if we had had some salad greens in the fridge to add as well.

Lunch for Mum and I today as well as lunch for the next two days.

Little egg and bacon tarts.
Puff pastry shell pre-baked for a few minutes to crisp the bottom up, spread with some pesto, filled with sautéed onion, garlic, shallots and bacon, topped with egg, pecorino, seasoning and cream fraiche with a semi-dried tomato on top, baked for a handful of minutes and served with a quick grate of pecorino and served with a good handful of fresh beans.

Then in the freezer I have some lime granita and I made a pretty tasty dinner tonight which was cannelloni stuffed with mince, pesto, ricotta, parmigiano, bread crumbs, seasoning, parsley, semi-dried tomatoes, onion and an egg to help bind it all together in a sauce of tomatoes, spinach, ricotta, onion, garlic. Pretty nice, no photos of either though because the lime granita is just that and well the cannelloni as good as it tasted didn’t exactly look good and most of it disappeared pretty quickly.

Tomorrow it is Tuesday which means the end of the four day weekend and back to work.