Well overdue blog post! So much has happened since my last post in November, I have just got back from a trip to New Zealand for Rippon (Fat Freddy's was definitely a highlight), Wellington 7's (dressed as Amy Winehouse - how appropriate), and many merry catch ups with family and friends. I got to visit some of my favorite food spots again including Kai Whaka Pai in Wanaka, Fidel's in Wellington and good old Fergburger in Queenstown. Huge thanks to Maria for putting PVC and I up in Wanaka - though I am pretty sure she wasn't complaining about the number of platters made without even having to ask!
Back here in Melbourne - the puppy is growing (and teething - I found a tooth on the bedroom floor today), work is hectic, and most importantly our touch rugby team "Can't Touch This" just took out the C grade grand final for Royal Park Touch, WOOHOO GO TEAM! I have also been thermomixing up a storm, with a variation on my Grainy Awesome Bread (check the comments section), a delicious white bean dip, and cookies that were supposed to be gluten and dairy free until I added white choc chips... ooops!
For J I have picked a Jerusalem Artichoke - these root veg are high in minerals including iron, magnesium, and potassium, and B vitamins, and they are tasty too. They look kind of like ginger or a white yam. We used them in a Spanish cooking class at Raw Materials, which I have now done twice and would highly recommend if you have a day to fill in Melbourne - great fun and value, you get an awesome feed and learn to make a paella too. Honey Roasted Jerusalem Artichokes, Pear and Ricotta salad
(Note this recipe serves a big crowd, you may want to halve)
1kg Jerusalem artichokes
3 brown pears
2tbs Honey
300g Fresh ricotta cheese
100g Pistachio nuts (roasted)
1/2 bunch flat leaf parsley
Sea salt and cracked pepper
Olive oil
Pre-heat oven to 180 C. Wash artichokes and trim off any dark bits. Cut into wedges. Place into a bowl and drizzle a little oil, salt and pepper. Add honey and mix well. Place on an oven tray and into the oven for 35 minutes. Wash the pears and cut into wedges, removing core, leaving the skin on. Coat in olive oil, salt and pepper and place on a second oven tray and into the oven for 25 minutes. Remove and allow to cool. Mix pears with artichokes. Crush pistachios and sprinkle over with roughly chopped parsley. Gently break up ricotta cheese over the mixture, add salt, pepper and a dash of honey. Drizzle with some olive oil and serve.
