Tag Archives : tomato

Summer Pasta with Prawns, Chorizo and Olives 2

A short and sweet post about one of my current favourite pasta recipes. This has become one of our favourite Summer dishes over the past weeks. It’s a warm pasta dish and there’s not much cooking required. Excellent for one of those hot days that you don’t want to do much cooking but a salad is just not substantial enough. Unfortunately I can’t claim credit for its recipe. This is one of the recipes from one of my magazines I’m subscribed to this year and it’s a really good one. Of course you can use any pasta but I find the short pasta works much better.

Pasta for Two (and maybe leftover for the lunchbox the next day)

  1. 10 green prawns, shelled
  2. About 10 cherry tomatoes, halved
  3. 1/4 Spanish onion, very thinly sliced
  4. 1 chorizo (from the deli but I’m sure fresh works as well), thickly sliced
  5. 1/2 cup Kalamata olives, pitted
  6. 2-3 servings cooked penne
  7. Plenty of chopped fresh parsley to serve

Start by cooking your pasta according to packet instructions until al dente. Meanwhile in a non-stick drying pan, fry the chorizo slices until slightly browned. Toss in the prawns and stir until they are cooked. Add the cherry tomatoes and remove from the heat immediately. Add the cooked pasta with a little bit of cooking water and stir. Toss in the olives and onion slices. Sprinkle with lots of parsley. Serve.

So simple and good.

Fabulous Bread Salad (with Goat Cheese, Tomato and Basil) 6

Two background stories: #1 We love our good bread and our bakery of choice is Purebread Bakery in Surrey Hills. They do the best bread in my humble opinion. Our top favourites are the corn sourdough and the cheese & onion sourdough. And yes, I have tried many of the famous Melbourne bakeries. Hope Farm is a close second but they only sell their bread at farmers’ market. Anyway, digressing. #2 One of my favourite Spring/Summer breakfast is a bruschetta made from the above mention sourdough bread with diced ripe tomato and fresh basil with a little bit of standard balsamic dressing.

So one Sunday afternoon I came home from shopping to find that Josh had made us lunch, which was a surprise in itself (he cooks but rarely without my prompting) but what was even more special was that he invented a whole new salad with the ingredients that were lying around the house that needed to be used up! And guess what? It was absolutely delicious. He said he was inspired by my breakfast bruschetta and he wanted to try to recreate a salad version from it. And not only those, he took photos! Have I mentioned I love this man and that he is a perfect food blogger’s spouse?


Spaghetti con Vongole (Spaghetti with Clam Sauce) 1


I have had this dish a couple of times over the past months: at Pasta Rustica on Lygon St. and then at Gross Florentino: The Grill. I don’t mean to toot my own horn, but really, my version kicked ass!

live clams (vongole)

This is really an adaptation of what I think the dish should be like rather than following any specific recipe.

For 4 servings (well we finished these for lunch but we had seconds):

spaghetti con vongole (spaghetti with clam sauce)

  1. 3/4 kg. of very fresh, preferably live, vongole*
  2. 250g. of thin spaghetti or spaghettini
  3. 2 cloves of garlic, finely chopped
  4. 2-3 salted anchovies in oil
  5. 1 ripe tomato, chopped
  6. 2 shallots, finely sliced
  7. 2 stalks of spring onions, finely sliced
  8. 1/2 tsp of dried chilli flakes
  9. A few twists of black pepper
  10. 1/4 cup of booze, preferrably white wine but I didn’t have any so I used shao hsing.
  11. 4 tbsp of extra virgin olive oil
  12. 2 stalks of fresh parsley, chopped

steaming the clams

Rinse the clams in plenty of cold water to remove the grit. Or ask your fishmonger how you should clean them (I think it depends how much cleaning they have already done on them) Cook the pasta. Heat up a big pot (you need room to toss around later) with 3 tbsp of olive oil. Add chopped garlic, shallots and the white parts of the spring onions. Add the anchovies. Turn the heat down to medium high and stir around a bit until the anchovies fall apart. Add tomato, chilli flakes and some freshly ground pepper and stir. (more…)

Lemon and Oregano Lamb Wrap with Garlic and Yoghurt Sauce

lemon and oregano lamb

Just to prove to you how seriously behind in my blog posting I am, I would like to draw your attention to my Mother’s Day Roast Lamb post. Now you might also recall that Mother’s Day is actually in May here in Australia. Just before, I bought a whole leg of lamb (because the butcher wouldn’t sell me half) so I had the other half chucked into the freezer.

Less than a month later, I roasted the other half and turned it into this very blog post. Yay.

roast lamb with lemon and oregano

I got this idea from Tessa Kiros’ first book Falling Cloudberries, which is one of my favourite food books of all time. She had the idea to slow roast the lamb with lots and lots of lemon and oregano with potatoes and it sounded delicious so I gave it a go and it was a bit of a hit. Even the Kiwi visitors thought it was all right!

Lemon and Oregano Lamb:

  1. Half a leg of leg
  2. 1 tbsp of dried oregano
  3. 2 lemons
  4. 50 g. of butter
  5. Salt and pepper to taste
  6. Drizzles of olive oil

Preheat the oven to 220’c Stab the leg of lamb with a little knife. Season with plenty of salt and freshly cracked black pepper. Drizzle over some olive oil and massage the lamb with a bit of love. Sprinkle the oregano and squeeze the lemon juice all over the leg. Cut up the butter into little cubes and dot it on the lamb.


Place the lamb on a baking tray and pour a bit of water at the bottom of the making tray (about 1 cm). Bake for about 2.5 hours. Turn the heat down to 180’c after 15 minutes. Keep topping up water if necessary.

garlic and yoghurt sauce

Garlic and Yoghurt Sauce

  1. 1 cup of Greek style yoghurt
  2. 1 small clove of garlic, crushed
  3. generous pinch of salt
  4. a drizzle of olive oil

Combine the garlic, yoghurt and salt togther. Drizzle with olive oil.


(Josh’s wrap, see how he lines everything up? Aww bless his cotton socks)


  1. Cos lettuce (or any crunch lettuce)
  2. Spanish onion
  3. Cucumber
  4. Flat-leaf parsley (important, don’t skip)
  5. Tomato

To serve, warm up some pita bread in the oven (wrap in foil and then place in the oven with the lamb at the end for about 10 minutes). Place some salad and lamb on the pita bread and drizzle with garlic & yoghurt sauce. Dig in.

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