Out & About: The Forgotten Ones

I was just going back through my photos, and noticed that I have quite the collection of neglected snaps kicking around. Pics that never became posts, so to speak. And so I figured the best way to give them the exposure they deserve, was to compile a list of 'out and about' highlights.  And here you have it.

 BLT @ Bluebird Espresso, Collingwood

Av on toast & BLT bagel @ Jackson Dodds, Preston

 Breakfast Quesadilla @ New York Tomato, Richmond

Brekky roll @ Gingerlee, Brunswick East

 Housemade crumpets & beans @ Birdman Eating, Fitzroy

Pub grub @ Great Northern Hotel, North Carlton

 Wood-fired pizza @ Abbotsford Convent, Abbotsford

 

Poached chicken noodle soup @ China Bar, Fitzroy

  

Dumpling noodle soup @ Dumpling Table, South Yarra

   

Lunch... @ Hargreaves Hill Brewing Company, Yarra Glen

That should keep everyone busy for a while right? Go forth and fill your bellies!

Hello winter!

Today is the first day of winter and I couldn't be happier.  Despite it's tendency to make me somewhat fatter, this cold and rainy season still remains my favourite, and sets the perfect scene for some of my favourite things to eat.

Pasta is of course, a no-brainer when it comes to comfort food. I could happily eat it all day long. And this particular recipe is great for when I don't feel like leaving the house - because I can just throw in pretty much whatever is lying around in the fridge or pantry. Try using broccoli, chick peas, mushrooms.... there are plenty of variations you can try. Who wants to brave the cold for the supermarket? Not me.

Chunky vegetable pasta

1 brown onion, chopped

2 cloves garlic, crushed

1 red capsicum, chopped

1 zucchini, chopped 

1 carrot, peeled and chopped

2 spring onions, chopped

1/2 punnet cherry tomatoes, quartered

2 tbsp chopped italian parsley

400g tinned whole-peeled tomatoes

700g passata

2 bay leaves

1 tsp dried oregano

1 tsp dried basil

Sea salt and ground black pepper

Olive oil

500g wholemeal penne 

Heat oil in a large saucepan and saute the onion and garlic until they just begin to brown. Add the spring onions, capsicum, zucchini, cherry tomatoes and carrot; and continue to cook until the vegetables have softened slightly.

Add the tomatoes and passata, then use a wooden spoon to crush the tomatoes into the sauce. Add bay leaves and dried herbs, and season well with salt and pepper. 

Turn the heat down to a simmer, half-cover with a lid and cook for 20 minutes or until the sauce is thick and rich. Adjust the seasoning if necessary.

Serve over wholemeal penne pasta (cooked according to packet directions) and top with grated parmesan or sharp cheddar cheese.