Twitter Updates

    follow me on Twitter

    Tuesday, April 05, 2011

    Leftovers and Snacks

    My Friend Mary has Winterized My Candelabra and also has lent me the cutest Easter decorations.
    I really like the Christmas Candle arrangement in front of the TV but It does look like Christmas AND it is April for Goodness sake.
    Mary offered to come and give it a Winter look instead.
    Gorgeous.  What do you think of the  little Easter Egg train? And the beautiful bird...I love it.
    It's the end of the outdoor Tomato season.
    After making the Homemade Tomato Ketchup,
    I also made some rich deep coloured delicious Roasted Tomato Soup. (Next Blog)

    I had some leftover hamburger mix from the birthday dinner, (click here for recipe), so I rolled them into little meatballs

    I had some leftover Red wine and using the some of the remaining tomatoes made a very tasty tomato, red wine sauce.
    Meatballs in Tomato, Red Wine Sauce

    1 red onion finely chopped
    2 cloves garlic crushed
    2 tablespoons Olive oil
    Sea Salt and freshly Ground Black pepper
    1/2 tsp chili flakes
    2 cups red wine

    10-12 tomatoes halved... score the bottoms with a little cross for easy skin removal
    Sea salt and Freshly ground pepper
    Little olive oil just to oil pan
    1 tablespoon sugar

    Pre heat oven to 190C
    Lightly oil a tray and place tomatoes face down on the tray
    Season with salt, pepper and sugar
    Cook about 10 minutes in the oven till the skin starts to blacken
    Lift the skins off and set aside
    Push the skins into a sieve to get any juice left
    add juice to pan and throw skins away

    Meanwhile in another pan on medium heat
    add oil, onions and garlic
    Season with S & P and chili flakes
    Gently saute till they are tender
    Turn heat up and add red wine
    Let bubble away till the wine reduces
    Add tomatoes to onion mix and let simmer about 10 minutes
    Meanwhile add another tablespoon of oil to tomato pan and throw in Meat balls
    Pop into  oven
    Cook about 8 minutes turning once
    Remove and add to tomato sauce
    Simmer about another 10 minutes

    Cook the pasta of your choice
    I used Fusili
    Cook it in hot boiling salted water till al dente
    Mix in with the meatballs and sauce
    Toss well
    Serve with a good grate of Parmesan Cheese

    very rich flavour

    And Now for the Snack
    Another little beauty from Chef Michael Smith, he actually created these crispy treats for his 5 year old son. So I thought our li000ttle kids would like them and as it turns out they did so by the way did the adult they were great with drinks.

    Pumpkin Pie Spiced Pumpkin Seeds

    * 1 egg white
    * 1 tablespoon honey
    * 1 teaspoon cinnamon
    * 1 teaspoon nutmeg
    * 1 teaspoon ground ginger
    * Sprinkled sea salt and freshly ground black pepper, to taste
    * 2 cups raw pumpkin seeds


     Preheat your oven to 185C.
    Whisk the egg white, honey, spices and seasonings in a medium bowl
    until foamy.
    Add pumpkin seeds and toss well to coat evenly.

    Pour a single layer onto a lightly oiled baking sheet
    and bake for 20-30 minutes, until golden and crispy.
    And what to do with the remaining tomatoes
    Another batch of Tomato Infused Vodka
    Seriously, this makes the best Bloody Marys
    Recipe for the BMs in a couple of weeks, when it is all infused.

    No comments: