Out My Window. . .

Rain over St. Leonards Station

Basil & Spinach Pesto

One day I asked Scott to pick up some basil on his way home.  Upon arrival his first words were, “This was the only size they had.”  As he pulled out the GIANT bag, I laughed and asked what exactly I was supposed to do with that much basil.  It’s pretty obvious really: make pesto (I mean really, what else was I supposed to do with it?)!  The bonus is that pesto freezes really well, so you can make as much as you want, and there’s no fear of it going to waste.  Not surprisingly in our home, very little actually made it to the freezer.  Someone discovered a love of homemade cheese bread slathered in pesto (and bovril, but that’s another story all together- yuck!). 

Basil & Spinach Pesto

3 1/2 c fresh basil leaves (firmly packed)
1 1/2 c fresh spinach leaves (firmly packed)
1/2 c pine nuts
8-10 garlic cloves
1 lemon, juice of
1 c extra virgin olive oil
1 1/2 c grated Parmesan cheese
1/2 tsp salt

Chuck everything into a food processor (or blender) and blend, or you can do it the proper way: Combine the basil and spinach with the pine nuts, pulse a few times in a food processor.  Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended.

Both ways work just fine. 

Edinburgh Comes Top (Almost)

Of all the results in world rugby recently, perhaps the most exciting is that Edinburgh clinched second place in the Magners League!  It’s the highest position ever by a Scottish team, and we are absolutely thrilled.  Andy Robinson has clearly helped the guys unleash all the potential we always believed they had. Fantastic result.

The competition was tough – the team that won the league was last year’s Heineken Cup winners Munster, while the team in third, Leinster, are this years Cup winners.  Speaking of the Heineken Cup, not only was it great for Ireland to see another victory this year (having won the Grand Slam in the Six Nations), but the final was played out in Murrayfield.  Knowing that brings back some thoroughly enjoyable memories of being at the Final between Toulouse and Stade Francais three years ago.

Speaking of going to international rugby games with Dad and Sue, next weekend the four of us are off to see the Barbarians take on the Wallabies.  The Baabaas squad is packed, as ever, with top level international names – Martin Corry, Serge Betsen, Jerry Collins, Josh Lewsey, Geordan Murphy and Leinster’s own Rocky Elsom to name just a few.  We can’t tell you how much we’re looking forward to it.

Cocktail of the Week

Kalimotxo

ice
red wine
cola
lemon wedge, optional

Place the ice in a wine glass. Fill with red wine until about 2/3 full. Top with cola. If using, squeeze lemon and drop in. Stir, and enjoy!

When I saw this on YumSugar, it sounded so strange that I knew I had to try it.  I used sugar free Pepsi Max for the cola and some leftover Cabernet for the red wine. 

It wasn’t too bad, either.  I could easily see it as being a much quicker alternative to Sangria.

Weekly Menu

Mon:  Mushroom & Leek Soup with Thyme Cream

Tues:  Beef Tenderloin with Glazed Baby Turnips & Carrots

Wed:  Baked John Dory fish with Tomatoes & Capers

Thurs:  Sauteed Greens with Cannellini Beans & Garlic

Fri:  Spicy Chickpea & Spinach Curry

Lunch:  Chili Chicken Salad Wraps

primo italiano 2009

The Sydney Italian Festival is a month long celebration of all things Italian – art and culture, fashion and design, and our personal favourite – food and drink.  Primo Italiano is one of the headline events which sees an area just to the east of the CBD turned into an Italian piazza for hosting a proper Italian wedding.

I could hardly do an Italian event with out trying some pizza – and what better way to do it than topped with rocket and prosciutto (it wouldn’t be a true festival without some hastily spelled signs ).

The pizza was VERY good, but I have to say that the wild mushroom & white truffle risotto was quite disappointing, particularly since Amanda’s mushroom risotto is soooooooo good and creamy.  I didn’t even finish their watery version.

There really was a great feel to the area, particularly on such a lovely sunny (and unseasonably warm) day.

We did a little shopping for some very fresh produce, getting ourselves some baby turnips, huge peppers and great big leeks.

Biscotti, Ciabbata, Parmigiano Reggiano, Pecorino Al Tartufo- just a sample of the wares on offer that are just as fun to say as they are to eat.

It was at our last Italian Event (Ferragasto, which paled in comparison with Primo) that I discovered cannolis.  This time I discovered the rich mascarpone and ricotta filled Italian doughnuts/cream horns called Zuccherati (which seems to be its Australian name, as in other parts of the world Zuccherati normally refers to a type of sugar coated biscuit.  “Zuccherato” is an Italian adjective meaning sweetened, so you can see the connection.)  These were absolutely fantastic and perfect to enjoy while being serenaded from above.

What a truly atmospheric and enjoyable event.

Afterward we walked back towards the city and ended up completing our day with some simple but delicious dumplings in Chinatown.  It was a great way to wrap up another very lovely day.

A Wales Of A Good Time

From our vantage point over the courtyard below, we occasionally hear the joyous sounds of festive Australians on their way home from a night out.  But imagine if we were in a different situation: let’s pretend we were at street level rather than many many storeys up; and let’s switch our very respectable North Shore suburb with an urban city centre; and finally take out the Australians, and replace them with the Welsh.  That’s exactly what Polish photographer Maciej Dakowicz did, and here’s what he experienced on the Friday night streets of Cardiff.

I don’t know if this is the pinnacle of social living in Cardiff, or if the Welsh really are just that good spirited

Of course, it’s most embarrassing that it’s not just the locals …

If you’re going out tonight, we hope you have a great night and that you conduct yourself with at least a tad more decorum than this fellow.

Saturday Lunch

Hot Chilli Prawns

Cocktail of the Week

Vodka Thyme Lemonade

2 cups sugar
12 sprigs fresh thyme, plus more for garnish
4 cups fresh lemon juice, about 24 lemons
2 cups vodka

In a small saucepan, combine 2 cups water with the sugar and thyme; bring to a boil over high heat, stirring occasionally, until sugar has dissolved. Remove from heat; let cool to room temperature.

Pour mixture through a fine sieve into a large glass measuring cup; discard thyme. You should have 2 cups syrup. Cover with plastic; chill.

In a large serving pitcher, stir together lemon juice, vodka, and chilled syrup; garnish with thyme. Divide evenly among eight tumblers filled with ice; serve immediately.

Weekly Menu

Mon: Chicken & Parsnip Fries with Spicy Vinegar

Tues: Ratatouille

Wed: Spicy Lamb Stew with Cardamon & Apricots

Thurs: Fish Burritos with Cucumber Salad & Lime Yogurt

Fri: OUT

Breakfast: Herbed Eggs with Homemade Pesto, Feta & Sun-dried Tomatoes

Lunches: White Bean & Chorizo Soup