Panzanella

As well as loads of eggplants and zucchini, we are also raking in the cherry tomatoes.  As a happy coincidence I have been watching re-runs of Italian Food Safari on SBS and had received the Italian Food Safari cookbook from my favourite nephew for Christmas.

The lovely Guy Grossi whipped up this Panzanella Salad and it looked particularly delicious.  It is also a perfect way to use up some beautifully sweet cherry tomatoes and some leftover sourdough that was lurking around.

Ingredients

½ stale  sourdough baguette, roughly cut in chunks
3 vine ripened tomatoes, cubed
1 red onion, peeled and finely sliced
Handful fresh basil, leaves picked
Handful continental parsley, shredded
Salt and pepper
Aged balsamic vinegar
Extra virgin olive oil

Preparation

Toast bread chunks in a moderate oven until dry and lightly toasted. Leave to cool.
Combine tomatoes and onion in a bowl.  Tear over basil leaves and parsley and season with salt and pepper.  Drizzle over oil and vinegar and toss thoroughly before serving.

Chargrilled Zucchini, Eggplant and Goats Cheese Salad

We have had an abundance of eggplants and zucchinis from our garden so far this summer, so this salad has been a popular one.

Chargrilled Zucchini, Eggplant and Goats Cheese Salad - from Notebook magazine February 2009

Ingredients

1 large eggplant, trimmed, cut into 1cm-thick slices
3 zucchini, trimmed, thinly sliced lengthways
2 red capsicums, quartered, seeded
1/4 cup (60ml) extra virgin olive oil
2 tsp cumin seeds
1 bunch mint, leaves picked
100g goat's cheese, crumbled
1/2 cup (80g) toasted pine nuts
1 tbs red wine vinegar
Char-grilled crusty bread, to serve

Method

Step 1
Preheat a barbecue or char-grill pan on high. Brush the eggplant, zucchini and capsicum with 2 tablespoonfuls of the oil and sprinkle with cumin seeds. Season with salt and pepper. Add a quarter of the vegetables to the grill and cook for 1-2 minutes each side or until charred and tender. Transfer to a bowl. Repeat in 3 more batches with remaining vegetables.

Step 2
Add the mint, goat's cheese and pine nuts and gently toss to combine. Place on serving plates. Whisk the vinegar and remaining oil in a bowl. Drizzle over the salad. Serve with char-grilled crusty bread, if desired.

Cute Things

Found these little things at some garage sales today.  They cost $2 each and I think they are quite cute.

The tray reminded me of one from Jamie Oliver's "15 Minute Meals" - I think it will become a regular fixture on our table.

A Bush Christmas

Christmas 2012 at my brother-in-law's property between Hermidale and Nymagee aka "the middle of nowhere".  A good time had by all.