Yesterday I managed to finish another angel - yay! I can't have too many more to go now.
And there is a bit of planning going on here at the moment - I am thinking pinwheels...
With the hot weather we are currently experiencing in Sydney, the last thing I want to do is put the oven on of an evening or stand over the stove, so we have been enjoying lots of salads for dinner. Last night, we also wanted to eat in front of the TV so that we could watch the tennis – Go Jelena!!!
This recipe comes from Karen Martini’s first book – Where The Heart Is. We’ve made it a few times now and I love how beautiful something so simple can taste. It does require very good quality tomatoes though – I wouldn’t even bother if all I could get were those hard orange-y tomatoes that you often see at the supermarket. Vine ripened tomatoes are good and home-grown would be even better if you are lucky enough to have your own garden.
The cheese bathed in yoghurt and oil sounds a little strange – but I promise you, it makes the dish! I have written the recipe below with Ms Martini’s suggested amounts of oil, however we NEVER use the amounts she suggests, always using less. So please adjust the oil to your taste.
3 long, fat red chillies
8-10 bocconcini, torn into thirds
3 tablespoons good quality natural yoghurt
150ml extra virgin olive oil
sea salt flakes and freshly ground black pepper
4-6 med-large vine ripened tomatoes, thickly sliced
½ red onion, finely chopped
20 fresh basil leaves
½ clove garlic
3 tablespoons good balsamic vinegar
crusty bread to serve
Preheat oven to 150C. Place chillies on a lined baking tray and bake for about 15mins. Place cooked chillies in a plastic bag, tie the bag up and leave to cool – approx 10mins. Peel away the loosened skins and then slice the chillies into strips.
Place torn cheese into a medium size bowl with the yoghurt, 50ml (please adjust to taste) extra virgin olive oil, salt and pepper and stir to combine.
Separately, in a mortar and pestle, bruise the 20 basil leaves with the garlic and the 100ml remaining olive oil.
On your serving platter, arrange tomatoes and then top with the cheese mixture. Sprinkle the finely chopped onion and the red chilli strips on top. Drizzle with the smashed basil/garlic/oil mix and the balsamic vinegar. Decorate with extra basil leaves.
Serve with crusty bread for a light summer meal.
The swap involves sending 15 scraps of nice fabric (at least the size of your hand open and fingers spread slightly) to your swap partner - easy huh? Definitely a good one for a first swap. I am already excited! I wonder what I will get...
And I have just come across this blog - In Stitches - and I am a little disturbed at how similar the author Kate and I are (we are both scientists in our 20s with cats who love to quilt..odd!) - but anyway, Kate is having a giveaway to celebrate her 50th post - check it out here.
Have a great Australia Day weekend!
I finally finished the quilt for my baby cousin Belle, only 18 days after she was born. This was the one which I had a terrible trouble quilting. I wasn't entirely happy with the end result but it was the best I could do.
Please excuse all the wrinkles - it had just come out of the washing machine when I took the pictures.
Then, 19 days after she was born, I got to meet Belle.
Today we finally got to taste the Christmas cake I made at the end of November...
And tomorrow it's back to work... Can't say I'm too excited about the prospect of work, but it is nice to be back in our own home and cooking for ourselves again.
Also - make sure you check out Sarah's giveaway - click on the picture on the right hand side to go to her blog. She has a gorgeous camera bag that she is generously giving away.