Linguine with Roasted Sweet Potato, Tomatoes & Olives

Sometimes I just can't be bothered with dinner... Everyone knows that feeling. You've come home from a crappy day at work to find the pile of dishes that you didn't do the night before still sitting there waitng for you and just really don't feel like doing much at all... but you gotta eat right?

These are the times when I turn to Donna Hay, the master of simplicity! This particular dish is lifted from her 50th Anniversary magazine edition, and is probably one of the easiest "can't be bothered" weeknight dinners you can imagine.

500g linguine pasta

1 sweet potato, peeled and diced

2 roma tomatoes, cut into chunks

3/4 cup pitted kalamata olives

Fresh oregano sprigs

2 tbsp olive oil

2 tbsp red wine vinegar

Sea salt & ground black pepper

Grated parmesan, to serve

Preheat the oven to 180 degrees.

Combine the sweet potato and tomatoes in a baking tray. Drizzle with 1 tbsp olive oil, season with salt and pepper and toss to coat. Top with a few sprigs of oregano. Pop the tray into the oven for 15 minutes, then add the olives and cook for a further 10 minutes.

Meanwhile, cook the pasta in boiling salted water until al dente and drain.

Once the vegetables are cooked through, add them to the drained pasta along with the red wine vinegar and remaining olive oil. Toss this through, then serve immediately with freshly grated parmesan.

Serves 4.

Out & About: Cavellero

It was my first wedding anniversary on Saturday, and to kick off the day we decided that a delicious brunch was in order. We have been meaning to try Cavellero (300 Smith St, Collingwood) for a while now, and it was decided that Saturday was going to be the day. And what a great decision it was!

For me, dining out is as much about the service as the food, and Cavellero's staff delivered the goods. It was very busy, but we were greeted with a smile at the door and directed to seats at the bar, menus and water appeared immediately, as did a lovely waitress to ask if we wanted coffee. Our order was taken promptly, and our food showed up after a minimal wait, despite the crowd.

Mr B ordered the baked eggs with roasted tomatoes, spinach, herbs and parmesan ($13). It was his first time experiencing a runny egg, and he loved it! He was also expecting the stock standard chunks of roasted tomato, but instead was presented with a beautiful rich sauce, which he likened to the delicious pasta sauce his Nonna makes.

 
I ordered the zucchini and spring onion fritters, with a poached egg, spinach and feta ($17).

 
The fritters were beautifully soft and cheesy, with the perfect amount of crispness around the edges and my poached egg was just how i like it; not too soft, and not too hard.

 
My meal was accompanied by two delicious and creamy latte's, as the first was so good I absolutely had to have another.

Cavellero is also open for dinner, and my understanding is that it becomes a bit of a happening bar in the later hours. We will definitely be going back!

Lentil & Chickpea Dhal

It is officially winter in old Melbourne town, and it's COLD. So, what better way to warm up on a winters night than with a big bowl of delicious dhal? Not only does it taste great, it's good for you!

A lovely friend of mine made this for me when she visited from Perth a couple of months back, and I have been making it ever since (with a few changes due to my lousy memory). Though, I have to admit I am lazy and use powdered spices rather than grinding up seeds (sorry Tam!) but to me it still tastes just as good and makes it just that little bit quicker. Perfect for when you just want to whip something up and get back to the couch!

Dhal:

1 tbsp olive oil
1x onion, chopped
3x cloves garlic, finely chopped
2x 400g cans chick peas
2x 400g cans lentils
1x 400g can diced tomatoes (plus 1 can of water)
1 tbsp curry powder
2 tsp cumin powder
1 tsp garam masala
2 tsp ground coriander
1 tsp tumeric
1 cinnamon stick
Sea salt & ground black pepper

Yoghurt dressing to serve:

200g natural yoghurt
1 lemon, juiced
2 tsp fresh coriander, chopped
Sea salt & ground black pepper

Heat oil in a large heavy based saucepan and saute the onion and garlic until tender, then add the powdered spices and fry off until fragrant. Add the chick peas and lentils and cook for a few minutes, then add the tomatoes, water and cinnamon stick. Season well with salt and pepper, bring to the boil, then cover and reduce the heat to a simmer.

Simmer for approximately 20 minutes, or until the dhal is nice and thick.

And that's it! Serve on a bed of steamed rice, topped with a generous dollop of the flavoured yoghurt which you make by combining the natural yoghurt, freshly chopped coriander, lemon juice, sea salt and ground black pepper.

Serves 4 - 6.

Kate's Corner: Slow Cooked Greek Lamb

 

She's back! That's right folks, the gal who brought you Kate's Spaghetti Carbonara has returned with yet another tasty treat...



I was lucky enough to be invited over to Kate's house for a mouth-watering Sunday roast last weekend, and boy did she deliver the goods. Delicious, tender lamb roasted for 5 hours served with an abundance of cripsy roasted potatoes and the most amazing salad of mixed baby greens, roasted pumpkin and walnuts, goats cheese and caramelised red onion.

Not to mention the lemon wedges, fresh parsley and flaked sea salt on the side...

Kate really outdid herself with this luncheon feast, the perfect end to a perfect Sunday!