Monthly Archives: September 2014
Quail involtini – photos of the method
Here again is the method for the quail involtini, followed by some relevant photos Place the breadcrumbs and chestnuts in a bowl. Melt the butter in a small pan and sauté the garlic and shallot for 6 minutes. Remove from … Continue reading
Quail involtini
This is a recipe we vowed to try after we bought Patrizia Simone’s wonderful cookbook, My Umbrian kitchen. For our first attempt, Maggie even applied herself to the task of deboning two quails using Patrizia’s instructions. Afterwards, she thought she … Continue reading
Other Peninsula pleasures
This post is a prequel to Out of town, out to lunch. One of the main strengths of the Mornington Peninsula as a destination for holiday-makers and day-trippers is the wide range of attractions and recreational opportunities. These include safe, … Continue reading
A flavoursome banana cake
Is a banana cake worthy of a blog post? After all, it is common, everyday fare and cyberspace is home to hundreds of recipes already. And, in Australia at least, commercial versions are widely available, in supermarkets, cake shops and … Continue reading
Spinach, ricotta and chestnut gnocchi
Chestnuts, the first time. 54 years old. A Saturday morning in September 2008, beside Lago Maggiore. Local volunteer firefighters roasting chestnuts as a fund-raising activity. The second photo has nothing to do with the chestnuts. No, I just wanted to … Continue reading
Goat PS
I was a bit tired when I wrote the post about our latest meal of goat, so my apologies for reading as if I was going through the motions of being satisfied with our experience. The availability of goat meat, … Continue reading
Capretto alla romana
In August, I published a post about what we had cooked with pieces of shoulder meat on the bone from milk-fed baby goat. When we went to Cester’s to buy the meat for that meal, our eyes were bigger than even … Continue reading
A satisfying, simple dinner
Friday night dinner. End of a full-on week for Maggie, filling in as Personal Assistant to the school Principal. Early start Saturday morning, to be in Healesville by 9.30am, taking lunch for four adults and sustaining morning-tea-cake for the home … Continue reading
Hot and spicy chicken wings
Hot, as in chilli; spicy, as in cardamom, clove, cumin and co. For this post, I will work backwards some of the time, beginning with the end result of our explorations. A serve of roasted, marinated chicken wings is one … Continue reading
Mardi, avant le deluge
It’s Thursday morning in Melbourne. I was scheduled to spend the morning with the residents’ cooking group, one of my four voluntary gigs at Strathdon aged care facility. However, I learnt yesterday the kitchen is not available, so we’ll have … Continue reading
Rick and Maggie's food and travel adventures 