Roast vegetable and polenta stack

When Aaron said to me a year ago "I'm going to be a weekday vegetarian" I was a little taken aback. Being the one who cooks most of the meals it meant that I was, by default, a weekday vegetarian also. I think we both quite like this dietary change for both the physical and the environmental benefits. This change has also helped me to expand my repertoire of vego friendly meals. Here is my latest effort.

Oven roasted mushrooms, zucchini, capsicum, onion and cherry tomatoes sandwiched between layers of polenta.
I was surprisingly happy with how this turned out, particularly as this was my first attempt at cooking polenta, and the recipe I used didn't actually include a recipe for the polenta just called for '1 portion creamy polenta'. So I used a recipe I'd seen elsewhere:

• 1 cup milk, 1 1/2 cup stock (I used chicken) and 1 1/2 cups water brought to the boil
• 1 cup of polenta stirred in over the heat until soft (3 minutes for me as I used instant polenta)
• 1 cup parmesan stirred in at the end with a little salt and pepper 

Once cooked, spread the polenta mix on a lined baking tray and refrigerate until firm (which took about as long as it did to roast the veggies). It was easier to handle than I expected when cooled, so I could easily slice the polenta sheet into three sections.
The first layer went onto a lined baking tray then was spread with basil pesto, some ricotta cheese and half the veggies. Repeat with the next layer, then top with the final polenta strip and grated parmesan, then back in the oven for about 20 minutes.
I was really pleased with how this turned out, especially the leftovers for lunch tomorrow.
xx

Complete comfort food

Not only do I love cooking but, thankfully, my husband loves it too.  Aaron has been incredibly supportive of my starting this blog and pursuing a future in something foodie, though what they may be is still unclear to us both. He also likes to flex his culinary muscles every now and then by stepping into the kitchen. We've had some ups and downs, like the year he put oyster sauce in everything which was a steep learning curve, but over the years Az has realised his real flare lies in pies. To my delight he whipped up this lamb and veggie number last Friday.

 Big, juicy chunks of lamb in a thick gravy flavoured with rosemary and a touch of sweetness from a little port. The real hero of this one was the pastry. Regular puff, but he cooked it in our 'microstoven' dish and the pastry was super crispy all over. Served with a truffle mash I felt ridiculously spoilt for a Friday evening in.
As far as husband's go I may just have the best, not that I am at all biased.
xx

My perfect Saturday afternoon

One of my most favourite, guilty pleasures: home on my own on a sunny Saturday afternoon with freshly baked cookies, a pot of tea, a new 'Delicious' magazine, and the perfect harmonies of 'Seeker, Lover, Keeper' whispering softly to me alone.
My own little piece of heaven.
xx

'Apricot and coconut choc cookies' recipe available here: http://www.taste.com.au/recipes/3308/apricot+coconut+choc+cookies 

In search of truffles, Daylesford

It was a crisp and windy Saturday morning as Mum and I drove out to Blakeville, about 10 minutes out of Daylesford, Victoria. Our mission: to witness the uncovering of the first truffles to be grown in the area. This is the second year this event has run, but this would be the first year to produce truffles.

As we listened intently to Tim Terry, pioneer Australian truffle grower from Truffles Australis in Tasmania, explain the process of growing truffles, our anticipation began to rise. 

The plantation we were fortunate to be visiting has been there about 4 years and rumour had it today was the day for finding their very first truffle. A few minutes later, with the help of a trusty canine, cheers erupted from the 50 or so of us present. They had found one!

The perfume of the truffle was instantly detectable. The earthy, smokey, unique aroma wafted around on the morning breeze, and became quite enticing.

Following our little truffle search, we headed in to 'Sault' restaurant in Daylesford. I have dined at 'Sault' before, so I knew the food would be incredible, and we were very excited for our first taste of truffle. One look at the menu was enough to know we were in for a treat.

My first taste of truffle left me wanting more. The perfume is so intense, that I was surprised by the subtly of the flavour. But despite being so subtle, there was a definite lingering of flavour on my palate long after I has finished each dish. The taste itself, is indescribable. Being so unique in flavour it is beyond comparison to anything I've tasted before. My favourite dish was the entree. Beautifully cooked scallops, complimented by the earthy truffles, and balanced with the sweetness of the pear and amazing creamy celeriac puree. Still makes my mouth water thinking of it.

This was a lovely way to spend a Saturday, particularly with the winter sun streaming in our corner window, the great company, and fabulous food. And what did Jen think...