Elections & Sausages

The Australian elections were held a week ago and the result is a hung parliament. Discussions are on going with the two major parties attempting to woo the independents. Although I am Australian I have been out of the country too long to vote, nevertheless I accompanied my friends to the local polling station, a school, and witnessed the famous Sausage Sizzle. I don't remember this at all when I was still living and voting in Australia, but it is now a popular tradition.

Finally Delicious Corn

It has taken the Japanese to make me love corn. I don't like corn on or off the cob and this summer in Toronto I just watched while my husband and friends delighted in gnawing it off the cob. Well here in chilly Melbourne in a Japanese restaurant Izakaya  Den  I had sweet corn kaki age - kernels of corn held together by a tempura batter, then deep fried and served with green tea salt. Fabulous.

Here and gone?

A photo of what I've been eating. No I haven' turned vegetarian it's just the salads look prettier than the grilled sausages.

This is hello and goodbye. The manuscript for my next book  ODDBITS went to the publisher this week and I leave for Australia on Saturday. I hope to post from down under and describe what I discover and even make use of my twitter account so watch this space. And anyone complaining about this hot humid summer remember that winter is just around the corner. Enjoy sweating while you can I'm off with my winter coat, long underwear and gloves to wintery Melbourne.
Au revoir et bientôt.

Still Eating

I may not be blogging but I am still eating and continuing to indulge my fava obsession. It is still hot in Toronto and I am discovering just how much heat my laptop can put out - way too much.
The secret to this salad is to put the dressing, Dijon, vinegar, extra virgin olive oil, salt and pepper on the potatoes while they are still warm. Cook the potatoes whole, cut them into quarters and toss gently with the dressing. Add the blanched, skinned favas not long before serving with lots of chopped chives. Peas are good too, add a little shredded mint with them and their less work than favas.

Still Hot & Humid

Put a large pot of water on to boil. Shuck your peas, dice some  pancetta and a shallot. Add your pasta to your pot, and while it's cooking heat some olive oil in a frying pan. Cook the pancetta and shallot gently, add the peas and about 125 ml of chicken stock and simmer until just cooked.
By now your pasta should be ready skim off some of the froth from the pasta water, then drain the pasta. Add the pasta to the pan with the froth (it's starch), stir together and season with salt and pepper. Serve with freshly grated Parmesan cheese - a perfect dinner for a hot evening.