Monday, June 05, 2006
Spaghetti bolognaise made with a jar of tomato sauce and minced beef, and supplemented with a carrot, red capsicum and stick of celery (I am obsessed with sneaking extra vegetables into everything-- they are so good for you). Served with a green salad -- a pleasing mixture of rocket (arugula), mint and cucumber -- and Parmesan cheese.
For dessert I made one of my favourites from Nigella Lawson's How to Eat: baked pears. I love this cookbook... it's not so much recipes as written down notes of those things you make at home regularly without a recipe. Indeed, in Nigella's style, I currently just remember the idea of this dish and then experiment with the ingredients I have at hand. Tonight I had 7 Buerre Bosc pears, some leftover too-sweet wine and the juice from the canned apricots. Into a covered casserole dish they went, with some cinnamon and honey, and after an hour at 180C they were luscious. Even more so with some ice cream. The fragrant sauce is divinely spiced. Initially I was going to serve this as dessert for our Saturday dinner party (before DH stepped into the kitchen!) and I had the idea that the King Island cinnamon yogurt would work perfectly with it. Next time!
at 8:03 pm