Most of my life ive always fantisied about owning a vineyard in a Tuscan village and having a huge table on a courtyard that could seat about 20 or more friends. the table would have a red and white check tablecloth on it and lots of candles and wine bottles sprawled all over it. Mismatched glasses and cutlery to match. the table would be laden with all sorts of foods and breads, lots of pasta and different cheeses spread around.
Music would be playing in the background and the sounds of tears and laughter would mingle with the tunes to make the atmosphere inviting and enchanting.
Im on a mission to buy a big dining table this year. i already have it picked out. I just need to fund it now.
So our outdoor table and chairs have to host a down scale version of my romantic notions and a passionfruit vine shall replace the grape vines. a spa shall replace the trickling stream that would run through the vineyard. but when I close my eyes and hear the music and the laughter i can almost feel the same atmosphere that i visually want to create.
So yesterday we had my most beloved friends Nicole and Celso(pronounced thalso)over for lunch. Nicole was my neighbour on base and we have a strong connection to each other.I feel like ive known her for years and years and I dont get to spend nearly enough time with her as id like. Work and life just get busier so it was wonderful to have some time with her.
I decided to do a bit of an Italian feast as im still in love with my fresh bread baking.
So we had pumpkin soup with a fresh loaf of crusty bread
then for mains I made a tray of Cannaloni and some Chicken Parmigana a big fresh garden salad and some pizza bread.
For desserts i made a Strawberry and Marscapone tart.
The food was delicious and the company Divine. I cant wait to get my dining table so I can cook another feast!!
Recipes
Pumpkin Soup
Approx 2kg butternut pumpkin peeled and diced
4 lge potatoes peeled and diced
2 med size onion or 1 large peeled and roughly
2 or 3 cloves garlic depending on personal taste
2 litres of chicken stock chopped
about 1/4 cup of sun dried capsicum
Salt Pepper and ground cumin seeds to taste.
Cream
Garnish with sour cream and parmesean cheese
Add a little oil or butter to boiler and cook the onions and garlic till soft.
Add stock pumpkin and potatoes and boil until they fall apart.
Add capsicum then using a hand held blender mash it to desired consistency. Add seasonings. Add desired amount of cream I usually add about 300ml.
Pour into serving bowl garnish with sour cream croutons and parmesean cheese.
Canneloni
1 pkt cannelloni shells
Mozzarella cheese
parmesan cheese
oil
Filling
500g mince beef
2 tblspoons of oil
1 onion
1 clove garlic
oregano
basil
2 tspn tomato paste
250g frozen spinach
1 egg
1/4 cup cream
salt/ pepper
bechamel sauce
1 onion
4 peppercorns
1 cup milk
15gr butter
1 tblspoon flour
1/2 cup cream
salt/ pepper
Tomato sauce
1 tblspn oil
1 onion
1 clove garlic
400gr tin tomatos
2 tblspn tomato paste
salt/ pepper
1/2 tspn sugar
Filling.... heat oil in pan, cook onion and garlic until tender. add meat and cook stirring to break up any lumps, until brown drain off surplus fat. Add oregano basil and tomato paste cook uncovered for 10 - 15 minutes Add thawed spinach. combine egg and cream and pour into meat season with salt and pepper.
Bechamel sauce....place onion and peppercorns in saucepan add milk bring to boil remove from heat and stand 5 minutes
melt butter in saucepan add flourand stir over moderate heat add starined milk and stir till thickened. add cream season with salt and pepper.
Tomato sauce.....heat oil, add chopped onion and garlic cook until tender.add crushed tomatoes, tomato paste sugar salt and pepper. Bring to boil reduce and simmer for 10 minutes. Use a hand held blender to puree.
Place some sauce in the bottom of a baking dish. Fill canneloni with meat mix using a piping bag or teaspoon.arrange side by side in dish.Spoon bechamel sauce over cannelloni and pour remaining tomato sauce on tiop. Sprinkle grated cheeses over top and bake for 3o minutes at 180
Chicken Parmegana
1kg Chicken breasts cut in half length ways
flour
salt/pepper
1 egg
1tblspn water
dry breadcrumbs
30g butter
1/4 cup oil
mozzarella cheese
parmesan cheese
Tomato sauce
1 onion
1 stick celery
1 red capsicum
1 clove garlic
1 tblspn oil
400g tin crushed tomatos
1 tblspn chopped parsley
1/2 tspn dry basil
2 tspn sugar
1 tblspn tomatp paste
1 1/2 cups chicken stock
salt,pepper
Coat chicken lightly in flour seasoned with salt and pepper. Dip in egg and water mix then coat with bread crumbs. refrigerate while preparing sauce.
Tomato sauce......chop onion celery and capsicum finely. add to pan with oil and garlic. cook until onion is tender add tomatoes to pan with parsley basil sugar tomato paste and chicken stock.bring to boil reduce heat simmer for about 30 minutes until sauce has reduced. season with salt and pepper.
Cook chicken until golden brown on both sides and place in oven proof dish. Top with mozzarella cheese.
Pour finished sauce over cheese Sprinkle evenly with Parmesan. Bake uncovered for about 20 to 30 minutes until golden brown.
NOTE..... you can also substitute the chicken for Veal....yummmm
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