Coogee Beach, NSW

Seafood Parcel

Place holder for seafood parcel ( it has a very cute Italian name but I totally forgot what it should be). Recipe will follow soon.

Singapore Noodles

Place holder for Singapore noodles. Recipe will follow soon.

Meatball Spaghetti

Place holder for meatball spaghetti. Recipe will follow soon.

Olive Bread

I found this receipt in Nick’s Margaret Fulton book. It tastes alright. But doesn’t look very good. I should have left the dough under the sun for a little bit longer.

Anyhow, here is the receipt.

Ingredients:

4 cups of plain flour

1tsp sea salt

2 tsp sugar

1 sachet dry yeast

freshly grounded black pepper

4 tbsp olive oil

2 cups warm water

¾ cup black olives, pitted and roughly chopped

Sift the flour in a large bowl with salt and sugar. Stir in yeast. Make a well in he center and add the pepper, olive oil and warm water.

Gradually incorporate the wet ingredients into the flour mixture. Mix to a soft manageable dough, adding more water if necessary. Turn onto a floured surface and knead for 5-10 mins until the dough is smooth and elastic. Incorporate the olives until mixed through evenly. Place in a greased bowl and sprinkle with a few drops of water. Cover the bowl with plastic wrap, the a tea towel. Leave in a warm place for 1 hr.

Preheat the oven to 200 °c. Grease and flour a baking tray. Lightly knead the dough again, and shape into 2 loaves, each 25 cm long. Leave for 15 mins, until doubled in size and make slashes on the tops of the loaves with a sharp knife.

Bake the loaves for 20 mins then reduce the oven temperature to 180°C and bake for another 25-30 mins, until the bread sounds hollow when tapped and is well risen and golden.

Linguini with Poached Eggs

I saw a picture of this dish in a magazine couple years ago. It looks so simple but also very tempting. For a Wednesday night like tonight, nothing could be better than this.

Poached the eggs in the boiling water than serve them on the cooked linguini. Be generous with the cheddar cheese or anyone cheese you like. Grate it on touch of the poached eggs. Sprinkle a little bit salt and pepper. It’s good to go!

Just remember don’t over cook the eggs. For an egg lover like me, as I said, nothing could be better than this on a Wednesday when you are only in the middle of the week, still have two days to go for the weekend. It’s simple but so yummy!

Penne with Mushroom, Olive and Feta Cheese

Damn, I wish I know how to use this camera. How come all the pictures I took are so dark? I need to read the instruction soon.

Anyway, I had this dish with Angie in Royal George the other day. I was surprised when I actually had it. It’s simple to taste great.

Slice some mushroom, depends on how much you like it. I LOVE mushroom. So I put heaps in mine. Sauté the mushroom and onion in a frying pan until it’s soft. Remove and set aside. Cook penne in boiled water.

Mix penne, mushroom, onion, olives and feta cheese all together. Served with some grated Swiss cheese or any kind of cheese you like.

I used wholemeal penne here. That’s why it looks quite dark. According to the low GI diet book Anne gave to me, wholemeal pasta is not too bad.

As I said, it’s a very simple dish but will definitely surprise you.