Early Birthday Lunch

Simone and I are turning 27 late next week.. But we had to have our little twin birthday celebration lunch this week because we already have plans for our actual birthdays. And I like the idea of having our own food indulgence, we both enjoy nice food and it makes it a special treat to share together.

We had decided ages ago that the perfect place was Toms Kitchen, which is down shafto lane in the city. Every time we come here the service is great and the food is amazing.

 

 

 

Simone enjoy the Slow cooked pork belly, beer braised cabbage, cannellini beans and crackle crumb. It was sooooo delicious! Really nice winter food, very filling and so tasty.

I had the Orechiette, beef cheek ragout and parmesan. The name for this pasta comes from its shape which is the Italian word for "ear". The ragout was rich and very morish.

We somehow had room left for dessert. Simone had the Sticky Date Pudding with Vanilla Ice Cream and I had the Flourless Chocolate Cake with Lime Curd, Praline and Chocolate Dirt. Tastes were passed between us and both desserts were amazing. A lovely end to a fantastic lunch..

 

Pumpkin and pine nut Tagliatelle

Soooo... I ate in for once! I have a huge pasta cookbook and I thought I might try another recipe out of it...

It was Pumpkin and pine nut Tagliatelle - so here goes

Chop up your butternut pumpkin

The garlic and onion

Cooking the onion and garlic in butter

Add the vegetable stock

add the pumpkin, nutmeg & pepper

whizz it in a food processor, then stir in cream..

 

Toast some pine nuts

 

Combine sauce and pasta

The yummy end result! The recipe says to whiz the sauce for 30 seconds, which I did. But then you add cream.. Which made it a little too soupy for my liking. If I make it again I wouldnt whiz it up some much and leave the pumpkin quite chunky. That said, the sauce had a lovely sweet edge and it was so creamy, I ate too much and ended up on a food coma.

RECIPIE..

PUMPKIN AND PINE NUT TAGLIATELLE

Preparation Time:: 25 minutes

Cooking Time:: 25 minutes

Serves:: 4

750g butternut pumpkin

30g butter

1 large onion

2 garlic cloves

375ml vegetable stock

1/4 teaspoon nutmeg

250ml cream

500g fresh Taglitelle

80g pine nuts

Grated cheese to serve

 

1. Peel the pumpkin, discard the seeds and cut into small pieces. Melt the butter in a large saucepan. Add the onion and garlic and cook for 3 minutes, or until soft and golden. Stir in the stock and add the pumpkin. Bring to the boil, then reduce the heat slightly and cook until the pumpkin is tender. Reduce the heat to very low and season with the nutmeg and freshly ground black pepper. Stir in the cream until just warmed through - do not allow the mixture to boil. Transfer to a food processor and process for about 30 seconds, until the mixture forms a smooth sauce.

2. Meanwhile, cook the tagliatelle in a large saucepan of rapidly boiling water, once cooked, drain and return to the pan. Add the sauce to the pasta and heat gently. Add the pine nuts and toss well. Serve with grated cheese on top.

 

Hangover Cure @ Daily Planet Mt Lawley

After a big Saturday night, Simone and I went out for breakfast to The Daily Planet

The food wasn't as impressive as last time we went... But maybe that comes down to me being hungover and extremely hard to be around grumpy.

Naz, as usual, was extremely cheery and charming. He is becoming our little breakfast mascot

 

Strolling

 

My hangover cure of choice... Freshly squeezed beetroot, organge, apple and ginger juice

 

Naz enjoying some sourdough

 

Sourdough with Spinach, Field Mushrooms, Roasted Tomatoes & Goats Cheese

 

Lunch at the Flying Scotsman

Yesterday Simone, Naz and I stopped by the Flying Scotsman for a relaxing lunch..

 

Ribs with chips and salad, and a pint of Pear Cider

 

Hope you're all enjoying your weekend :)