Well today we had home made pesto and pasta.
Pesto
1 bunch of corriander
splash of lemon
splash of oil (to bind)
half a cup of pine nuts
Blend all ingredients in the blender or whizz and then pour (or scrape) over cooked pasta and serve.
Hi there,
well there was left over salmon that could not be wasted, so here is Aunty A's new recipe.
500 gms light riccotta (for a heavier effect you could use 250gms of philedephia cream cheese)
1 bunch corriander (sorry JC) could use basil or parsley
squeeze lemon
handful of pine nuts
1 bunch aparagus cut into three
3 spring onion chopped into three
left over smoked salmon
6 sheets of filo pastry
oil spray
medium sized muffin tray (12)
Method
1. put first seven ingredients into the blender and blend until moderately smooth.
2. Spray muffin tray with oil.
3. Take three sheets of filo and cut using a scone cutter to fit the muffin tray.
4. Spray the filo in the tray.
5. Add heaped teaspoons of filling to filo pastry and bake in moderately warm oven (180) for 10-12 minutes - watch for burning.
Take second set of three filo sheets and repeat steps 2-5. To make a meal of this, serve with a green salad or roast tiny tomato's.
Great Tapas food, or Melbourne Cup food.
For Gluten free, serve on rice crackers or gluten free bread (as I did).
I made this today. Action shot going into the oven!
Brie Smoked Salmon Stackers
The link at the top of this page is a site that sends me recipe's regularly, from the US - so of course at the moment I am getting recipes for Autumn. Check it out and sign up if it looks interesting.
I have made changes of course, I added a spinach leaf to each stack and used no mustard as there is no mustard in fridge.
Here is what the children had for tea. Veggie burgers.
Sweet Potato Rosti recipe
I got this recipe from Sanitarium, who send me a recipe a week to try. Sometimes I try and sometimes I delete. This one I should have deleted, however it was not a complete disaster.
TSS came around with beautiful offerings of an apron (need to have an apron if you are an internet cook!!!!), modelled by Aunty A on this page, as well as a meatless recipe book, which will feature in books section of this page. TSS kindly marked all her favourite recipes for me.
First Aunty A chopped up the sweet potato and then the red onion. We were making sweet potato rosti with tomato and bean salsa. Using my brand new whiz - pictured here. 
(that has a blender as well as a whizzer) I grated the sweet potato and the onion, mixed it with the egg and flour and made a mess. After some consideration, and consultation, it became obvious that the rosti's wanted the freedom to turn into a fritata (on account of how the rosti's where trying to get together in the pan), so I added some garlic and tomato, sprinkled grated cheese on top, omitted the beans and hey presto we have sweet potato fritata. 
Here is what we did with the original recipe. TSS and I had no trouble consuming our "fritata", along with a bottle of wine, ice cream and lollies.Here is the adventure we had today when all the scary people came to our house. First there was the food!!
Snakes in bats blood
Eyeballs
and frogs in green slime, worms in sludge
and of course there were cupcakes
decorated by the ghouls, ghosts, pirates, princesses, fairies and vampires.
Then there were the people
Big witches
and little witches
Vampires
a pirate and the grim reaper
A yellow ghost, a fairy 
a princess 
(dressed up here as a ghost)was also spied.
Here are the whole crowd 
it all ended too soon and all the characters had to go home to bed.
Today we went to Pine Island for bite of breakfast with our friends C and M. We had all that anyone could wish for, for breakfast. Bacon, sausage, mushies, tomatoes, onions, bread, croissants, jam/marmalade/vegiemite, champagne and OJ. Kids cooked the sausages and onions while the guys cooked the bacon, mushrooms, tomatoes and eggs. C and I set the table and chopped the vegies. Half way through breakfast C and I decided that we needed more Champagne, so she went home and got some. After breakfast a little football was played and then the adults talked politics and travel and the kids played on the playground We were home by 12 noon. J is now watching the Bathurst race on the hard drive.
The two teams of cooks.
For those of you who do not know, I took Mum to a Charmaine Solomon cooking class, at Cooking Coordinates in Belconnen a few weeks ago. Three hours of Indian style cooking demonstrations, then we got to eat everything, and we had water/juice and wine. The class was packed and thirty people were turned away. We sat in the second row. Despite this we still had trouble hearing Charmaine. At the end she signed autographs and sold her books and spices. We had a fabulous time.
If you go to Andrew Denton's show Enough Rope You can see two clips of Andrew interviewing Jamie Oliver. If you click on his name you can go to his website and get podcasts, sign up for email alerts, and follow where he is around the world.
Enjoy
Grilled Beef with spinach and horsradish sauce.
Ingredients
200g french beans
500 g rump steak
1 red onion halved
Good quality Olive Oil
85 g Baby Spinach
50 g Watercress
200 g sundried tomatoes
Horseradish Sauce
125 ml Greek Yoghurt
1 tbsp Horseradish Cream
2 tbsp Lemon Juice
2 tbsp Double Cream
2 Cloves of Garlic, crushed
2-3 drops of Tabasco
Steam the french beans for about 4 minutes, until tender. Set aside.
Preheat the grill, grill the meat for 2 minutes on each side, set aside to rest for 5 minutes. Meanwhile, grill the onion for 3 minutes on each side.
Arrange the spinach, watercress, tomatoes and beans on a serving platter.
To make the horseradish sauce, beat together the yoghurt, cream, garlic, Horseradish cream, lemon juice, tabasco, and salt and pepper to taste.
Cut the beef into thin slices and display over the salad. Slice the onion thinly and sprinkle over the dish. Add the horseradish sauce and serve.
Here are a range of recipes that I have tried and tested, with pictures for you to try.
Eggplant, spinach and pumpkin stacks
Fennel soup
Caramalised Onion Tart
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