Wednesday, December 9, 2009

Easy Dessert of Summer Fruit

One of my favourite things about summer time in Australia is all the fruits that become available (or available at decent prices, without being imported) this time of year. Cherries, peaches, nectarines, apricots, strawberries, blueberries... Fresh summery fruits make the easiest dessert this time of year. Simply buy some gorgeous looking fruit, wash under the tap, then arrange in a glass bowl and place in the centre of the dining table. Try to buy some different coloured fruit to make it look especially decorative.

The Versatility of Omelette

Omelettes are so versatile. You can have them for breakfast, lunch or as a light dinner. You can add nearly anything to them - ham, mushrooms, tomatoes, spinach, cheese. Just start with a few of eggs and ideally a non-stick frying pan...

Check out this discussion about omelettes by Jill Dupleix for instructions of making one and a lot of different opinions in the comments.

(image: Table Talk)

Friday, December 4, 2009

Tortellini with Prosciutto & Zucchini

I love the way the flavours combine in this dish. It's a more complex pasta dish than I will usually make, and does require the purchasing of ingredients specifically for the recipe that you won't probably already have in the fridge, but it's a wonderful pasta that seems fancy but is still quick to make.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2

2 serves tortellini
5-6 slices prosciutto
60g ricotta
2-3 zucchinis, sliced
1 clove garlic, crushed
1 small hot red chilli, finely chopped
Handful flat-leaf parsley, well chopped
Parmesan cheese, grated, to serve

Cook pasta in a saucepan of boiling water. Meanwhile, place the zucchini in a bowl with the garlic and chilli, season with salt and pepper, then add a splash of olive oil and toss until the zucchini is well coated with oil.

Heat a large frying pan until hot and add zucchini mixture. Cook until a little browned on each side. Meanwhile, place prosciutto on foil under a grill and grill until just grips, being careful to not let it start to burn, then crumble once cooled.

Combine pasta, zucchini mixture, crumbled prosciutto and chopped parsley in a bowl and combine well. Serve sprinkled with parmesan.

Wednesday, December 2, 2009

Green Tea

The next time you are eating an Asian dish for dinner, a very simple way to add a special touch to the meal and some extra authenticity is to serve green tea. Whether you choose one of the varieties in your local supermarket or visit an Asian grocers or special tea shop to make a purchase, the tea is best served in small cups with the teapot sitting in the middle of the table for top-ups.

(image: Herbal Remedies)