Let's Talk About Lunch

I've realised a few things about this blog, especially since I've been thinking about it in the context of other blogs I love, and with the shadow of NaBloPoMo looming over me (see here - actually I'm really looking forward to it, on a number of levels).

I haven't talked about food yet.

Since there are still a lot of things you don't know about me yet (there's a few more subjects for posts yet to come..!?), you can be forgiven for not knowing how much I love making and enjoying good food. Discovering the world of food blogs was one important aspect of my renewed love-affair with blogs and bloggers - if you look at my list of fave bloggers on the right there, you'll notice a certain bias towards people who are into talking about/writing/about/eating good food (though not exclusively - my magpie collection of a mind covets all sorts of fine and glittering objects).

But when I think back on the sort of content I'd envisioned for my blog when I started it, food, cooking and recipes were certainly high on the list.

Sorry it's taken me so long. That old devil Procrastination again, perhaps. I keep thinking of how certain things are going to look as a blog post, I take the photos, I read other bloggers and think "Yeah...I've got a great one you'd probably like..."...and it's taken me till now. Ah, well...

I made these for dinner last night, served them hot with creamy mashed potato and a green salad. Today, I ate them cold for lunch, with the mixed salad of fresh vegetables from our wonderful local markets, and the scrumptious Peri Peri Sweet Chilli Sauce with Lime.

The recipe is from the November edition of Super Food Ideas:

Vegetable Rolls
Serves 6
1 red onion, halved
2 garlic cloves, peeled
2 medium carrots, peeled
2 small zucchinis, trimmed
1 tablespoon vegetable oil
1 corn cob, kernels removed
3/4 cup cottage cheese (I didn't have any - substituted ricotta cheese)
1 1/2 cups rolled oats
2 tsps dried mixed herbs ( I used za'atar, the yummy and versatile Middle Eastern herb blend)
3 tsps hot chilli sauce
2 eggs, lightly beaten
3 sheets frozen ready-rolled puff pastry, partially thawed
1 tbsp sesame seeds

1. Using a food processor with a grater attached, coarsely grate onion, garlic, carrot and zucchini.
2. Heat oil in a large frying pan over medium-high heat. Add grated vegetables and corn. Cook, stirring occasionally, for 5 minutes or until veges are just tender. Drain liquid and transfer to large bowl.
3. Add cheese, oats, herbs, chilli sauce and half the egg. Season with salt and pepper to taste. Stir to combine. Set aside for 10 minutes to cool.
4. Preheat oven to 220 degrees C. Line 2 baking trays with baking paper. Cut each pastry sheet in half. Spoon on-sixth of the mixture down 1 long side of 1 pastry half. Brush opposite edge with witha little of the remaining egg. Roll up pastry to enclose filling. Cut roll into thirds. Place on prepared trays. Repeat with remaining mixture and pastry. brush tops of rolls with egg and sprinkle with sesame seeds.
5. Bake for 15 to 20 minutes or until puffed and golden. Serve with salad leaves and sweet chilli sauce.


Couldn't get the wee man to eat them last night (I think he had too much involvement in the preparation, and knew too well what was inside!), but the Big Feller liked them, and he's taken them cold for lunch, today, too.

I finally had broadband connected last week (actually, using dial-up is probably one of the reasons it's taken me so long to get my own blog-thang happening...I just don't have that kind of patience...!), and I'm loving the way it has increased my use of the internet as an everyday resource (I know, I know - I'm sure I'm preaching to the converted here...).

I have a sudden glut of over-ripe bananas and a new food processor, so I chucked those elements in a Google search and found this amazing, highly-commented-upon banana cake recipe - and a great new foodie blog for my collection. The cake is cooling on the bench at the moment, and I have yet to ice it. Smells fantastic...

Guess what I'm posting about next...?