Mushroom and Spinach Pasta

This is a quick, easy, low calorie pasta dish that can be thrown together in under twenty minutes. Great for a quick after work meal.    

The addition of Dijon mustard gives this pasta heaps of taste and pulls all the flavours together.  It is a nice alternative to a tomato based sauce or a cream sauce which of course should be avoided if you are trying to watch your weight! 

Finely chop an onion and saute in a pan with good olive oil.  At the same time boil water, add some salt and add your pasta.  Cook according to package instructions.

Add finely chopped red capsicum, mushrooms, chili flakes, garlic and lots of cracked black pepper to the onion mix.  Chopped bacon is a nice addition if you have it.  Once soft, add a good dollop of Dijon mustard and a ladle full of the pasta water.  Stir to combine. 

When your pasta is nearly ready add spinach leaves to mushroom mix.  Be generous with the spinach as it wilts down a lot.  Add a bit more of the pasta water if required.

Once the pasta is ready add it to the sauce and combine.

Serve as is or with a shaving of parmesan cheese.

Another nice option is to serve it with fresh low fat ricotta cheese.

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A little piece of history ..

My cookbook collection is large and varied with titles from Neil Perry’s "Balance and Harmony" to "Cooking with F•R•I•E•N•D•S". Stay tuned for Joey’s Walnut Scones!

The oldest cookbook in my collection is the "New Standard Cookery Illustrated", edited by Elizabeth Craig, first published in England in the early 1930's.  It was my mothers and I believe it belonged to her mother before that so it is very special to me.

It is not only a cookbook but also a manual for running a house and it provides a fascinating snapshot of life at that time.  One of my favourite chapters is "Household Management”, which includes such topics as  “Between Mistress and Maid” and "Entertaining without a maid"!! Imagine!  Very Downton Abbey.

There is even a chapter for the colonies - "The Australian Kitchen",  Recipes include Kangaroo Tail Soup and Stewed Bandicoot!  Might give those a miss...

Instead I thought I would try something a little easier with ingredients I recognised!  

Spiced Oatmeal Crisps

Ingredients

• 1 cup desiccated coconut
• 1.5 cups oatmeal
• .5 teaspoon ground cinnamon
• 1 level teaspoon baking soda
• 1 cup butter  (250 grams)
• 2 eggs
• 1 cup chopped walnuts
• 1 cup brown sugar
• 1 cup chopped raisins 

Method

1. Cream the butter and sugar
2. Stir in the beaten eggs and oatmeal (as quickly as possible)
3. Stir in the raisins, walnuts, cinnamon, coconut and the baking soda dissolved in 1 tablespoon of boiling water
4. Place teaspoons of the mixture on a greased baking tray and bake in a hot oven until brown  (I used baking paper)
5. Let the crisps cool on the baking tray before transferring to a plate

I must say I had some trouble with this 'easy' recipe but then I rarely make biscuits so it is not second nature to me. I made them twice and whilst the second batch was better I wouldn't say they were a standout success. In keeping with the age of the recipe I attempted to cream the butter and sugar by hand.  Hmm, let's just say grandma's generation had better arm muscles than me!  Also, I guessed a hot oven to be 200 degrees which was far too hot.  In the end around 180 degrees was high enough and they cooked very quickly. - not more than 10 minutes.   The crisps themselves were very tasty though not the prettiest and some didn't crisp up - but I am sure that is the fault of the cook and not the recipe.  I think a more experienced baker would have no problems obtaining a great result.


I thought it appropriate to enjoy the crisps with a cup of tea in the tea set my mother was given as a wedding present 55 years ago.

The illustrated part of this book is 3 colour and about 50 black and white images like the one below.  Given there are nearly 1000 pages in the book it is very different to today's cookbooks but I suspect quite progressive for the time.

And at the back of the book I discovered gold!  Gorgeous hand written recipes, presumably written by my grandmother.  This is a very special book indeed. 

Philhellene

Philhellene

551-553 Mt Alexander Rd
Moonee Ponds, 3039

I had been looking forward to eating at Philhellene for a long time.  I had heard good reviews about this Greek restaurant and really expected to love it, but unfortunately I was disappointed.  It's not that the food was bad.  Overall the food was fine but I felt it was just lacking that little extra.  That little something that makes you want to return again and again. 

The restaurant itself is lovely - cosy and with a warm ambience.  I loved the lights over the bar.  We were seated near an open fire and on this cold winter night it was toasty.  The staff were lovely, very efficient and attentive despite being very busy.

For entree we shared a Meze platter.  The zucchini flowers were definitely the highlight.  The ricotta pastries were lovely but the small sausages and marinated calamari were not very appetising and I really didn't enjoy their flavours. The dips were fine. 

Meze Platter for two

The accompanying pita bread was very nice, warm and crispy.












For mains we shared Baked, Stuffed Calamari and Chicken Souvlaki. I liked the chicken more than the calamari but it was quite plain and uninteresting.  The couscous and potato were tasty.  The calamari was from the specials board and was a bit rubbery and the flavours just didn't seem to work. Normally I love rice dishes but I didn't enjoy the accompanying rice.  The salad was fine.

We finished with coffee and Loukoumades.  A very generous serve, they were ok, nice and hot and sticky with honey, walnuts and cinnamon but a little bit doughy.  

Having read a few of the reviews on Urbanspoon it is obvious that Philhellene is a very popular restaurant.  If I do return I will definitely try the Moussaka which seems to be quite popular.

Pea and Rocket Soup

This unusual soup is very easy, healthy and low calorie!  It is also very green but it tastes great! 

This is my first cookbook recipe post thus fulfilling one of the reasons I started this blog, as mentioned here.  It is from a book called "Bowl Food" by Murdoch Books. I seem to have a problem following recipes to the letter so as usual have changed a couple of things however with so few ingredients there's not much to change!

Pea and Rocket Soup

Ingredients

• 1 tablespoon Olive Oil
• 1 onion, finely chopped
• 1 bag rocket (approximately 100gr)
• 1 bag frozen peas (500gr)
• 3 cups (750ml) chicken stock (or vegetable)*
• Shaved Parmesan Cheese to serve

Method

1. Add oil and onion to a saucepan and cook for a couple of minutes until the onion is soft.
2. Add peas and rocket and cook for a minute or two until the rocket wilts a little bit.
3. Add hot stock and an extra cup of boiling water.  Bring to the boil.
4. Reduce heat and simmer for 20 minutes.
5. Cool and then blend until smooth.
6. Return to the saucepan and reheat.
7. Serve with shaved parmesan and extra rocket leaves if desired.

* I use Massel brand stock which is all vegetable, has no animal content and is gluten free thus making this dish suitable for vegetarians and those with gluten intolerance. 

Reading Room Cafe

Reading Room Cafe

Victoria University

Building "P"

88 Ballarat Rd
Footscray 3011

The Reading Room Cafe is located at the Footscray campus of Victoria University.  It is a bit tricky to find but their website gives excellent directions and parking information.

The cafe is currently nearing the end of an 8 week 'Pop-up for Charity' initiative. For each of the 8 weekends they will donate 20% of cafe proceeds to charities & organisations in Footscray and the local area.

After reading many great reviews I arrived at the Cafe full of expectation and anticipation only to have it deflate like a balloon when I was greeted with a nearly full room and the news that they had no record of my booking for ten!  The staff was lovely and quickly offered the alternative of a long table in the empty university space adjoining the cafe.  Whilst lacking ambiance it turned out to be quite handy as it gave the children in our group room to spread out and play without disturbing anyone!

Despite the shaky start things improved.  The coffee was good.  The food, for the most part, delicious.

We started with a few hot drinks .. impressive coffee art.  

A little case holds our cutlery, napkins and salt whilst pepper is in small glass jar.  Cute!

Even though there were a few of us there was some duplication in the ordering so unfortunately I don't have 10 dishes to show you!    What can I say, we have similar tastes!

Savoury Muffin ($4.50)

Sweet Muffin - Apple and Cinnamon ($4.50)

 Eggs Hemingway - Poached eggs, dry cured bacon, sauteed mushrooms, tomato relish ($9.50 for eggs, toast and relish, sides $3-4.50 each)

From the specials board - Pancetta, white beans, fresh tomato, feta, poached eggs and pear relish ($15)

Fritter's Lane - Sweet corn, pumpkin and coriander fritters, poached eggs, avocado, tomato chutney ($14.50)

Soft poached egg - perfect!

I had the Fritter's Lane and it was divine.  The fritters were beautiful - crispy and flavourful.  The eggs were perfectly poached and all the flavours married together beautifully.  I would return for these alone!

The muffins were freshly baked and delicious and the Eggs Hemingway was a hit - the eggs also perfectly poached and the sides were all very generous serves.

Unfortunately the white bean and pancetta special was not as well received.  The eggs were nice but the tomato based sauce was a little strong and monotonous and the pear relish overpowered the dish.

Prices are reasonable and servings generous.  I can't wait to return!

Byblos

Byblos
38 Siddeley St

WTC Wharf 3005

The WTC (World Trade Centre) Wharf precinct is still largely unknown though it has some great places to eat and drink.  Located on the north bank of the Yarra River opposite the Melbourne Convention and Exhibition Centre (known to many as "Jeff's Shed") the WTC Wharf is easily accessible from Spencer Street or Siddeley Street.

Byblos is a bar/restaurant specialising in Lebanese and Mediterranean cuisine.  The interior is beautiful, very lush and extravagant.  It is somewhere you can drop into for a cocktail, a quick coffee or a meal.  On this occasion I was dining with my sisters and we decided to share a selection of plates from the Mezat section of the menu, plus a salad and dip.

Fattoush Salad - Mixed green salad with radish, tomato, cucumber, toasted Lebanese bread and a lemon and olive oil dressing

Falafel - Ground chickpeas, broad beans, onion, parsley, garlic and traditional Lebanese spices.  Served with homemade tahini sauce

Pumpkin Kebbi  - Pumpkin, spinach and feta cheese, onion, garlic and spices

Hommos and pita bread - Chickpeas, lemon and tahini.  The picture was taken after we had all had a dip!  It looks a bit oily in the photo but was very tasty

Fatayer - Homemade pastry with spinach, walnuts and Lebanese spices

Calamari and homemade tartar sauce

Whilst everything was fine the calamari and falafel were definitely the picks of the night.  The calamari was tender and beautifully cooked.  The falafel was full of crispy chickpea goodness. The pumpkin kibbi was a bit bland - no discernible pumpkin flavour which was disappointing.  By contrast the Fatayer was quite tasty.  The salad was fresh and crisp, the dip and bread very moreish. 

Dessert 

After all the deep fried goodness we were quite full so decided to share a dessert just to have a little sweet something with our coffee.  It was very good BUT I'm embarrassed to confess that I can't remember what it was!!  Maybe I had too many of these ...

... and not enough of this ;)

Savoury Pinwheels

The perfect Saturday afternoon - good friends, a little champagne, delicious food and cuddles with a precious baby girl.

These pinwheels are perfect finger food.  They are very easy and quick to prepare.

Spread a thawed puff pastry sheet with basil pesto.  You can't beat home made pesto but I didn't have time to make my own so brought a good 'home made' version from a deli.  Sprinkle with parmesan cheese.

At this point you can roll the pastry sheet up and slice it or you can add a bit more flavour.  I sautéed a finely diced onion, bacon and garlic in a little olive oil.

Spread over the pesto and parmesan

Roll up as tightly as you can and slice - I got about 12 pieces out of each pastry sheet

Bake in a 200 degree oven for about 15 minutes until golden brown

The finished pinwheels

I made three varieties: the basic pesto and parmesan, the bacon and onion version and some with pesto, parmesan and finely diced roasted red capsicum.  All were delicious.  Other good ingredients would be finely diced olives or sun dried tomatoes - however the 'flatter' the ingredients the easier it is to roll the pastry sheet up tightly and this gives the nice pinwheel shape when sliced.

And what better way to finish off a lovely afternoon than with some chocolate!