Monthly Archives: December 2004

New Dog!!!

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Christmas 2004 and Nadia found the perfect present for Rob.

She searched the web high and low (not a trivial persuit for a technophobe) and found Tara the Red-Brindle Bullmastiff pup. She is 20 weeks old and we are just talking with the breeder to arrange transport to our home from Ballarat.

Here are some pics of our new family member…

Bankg-Black-Pearl.jpg
Tara as a new born		 tara4.jpg
7 weeks old – how cute!!!		 tara6.jpg
7 weeks
tara7weeks.jpg
still 7 weeks		 tarabody.jpg
15 weeks – ignore the dates		 Taraface.jpg
Still 15 weeks
taratoday.jpg
Tara just before Christmas

Polenta

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Polenta

This is such a great Italian accompaniment to so many things. Try it instead of mashed potato or just soft with a sauce (like you would pasta). A tomato sauce made with chorizo (spicy italian sausage) is just stunning. You can also make it and set it in the fridge on an oiled tray. Then you cut it into shapes (I use triangles) and grill or BBQ it to go with just about any meat dish. Try flavouring it with a little chopped chilli (even out of a bottle) or some lightly fried herbs like rosemary. YUM!
Print Recipe
Cook Time 15 minutes

Ingredients
  

  • 2 cups milk
  • 2.5 cups water
  • 1 cup polenta
  • herbs or chilli to taste optional
  • 2 tbl butter

Instructions
 

  • Bring milk and water to the boil
  • Pour polenta in while whisking vigorously
  • Keep whisking over high heat until mixture thickens
  • Lower heat and keep stirring with a wooden spoon until mixture starts to leave the sides of the pot (can be 3 – 20 mins depending on the type of polenta)
  • Add flavourings and butter and mix until blended
  • Serve hot or tray up if you are going to set it.

Notes

In Australia, the polenta you buy from supermarkets can be a bit course. If you mix it 50/50 with semolina, it makes a much nicer polenta mixture. If you’re from Brissy, try Pennisi Cuisine on Balaclava St in Woolloongabba for the ingredients (of this and any other continental dish).

Frico of Potatoes

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This one is from Udine, Italy and comes courtesy of Gianni.

Serves 4 as an “easy second plate” (separate course)

Time – 50 mins

Wine – Riesling dell’Isonzo (or a good Aussie semillion blanc would be fine also)

Note – this is not a Weight Watchers’ receipe but is yummy!

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