Or Autumn as it is insistently called here! I love fall! Crisp air, excellent jogging weather, still a sneak into my bathing suit every now and then - yes. It was 68 degrees on my jaunt to work this morning, I am loving it.
To celebrate, here are some photos that I ripped of Autumn in Adelaide. Hope to take some more good ones when I go wine tasting in the hills on Saturday.
Also, here is a festive recipe that I made last night that features some dang good cheese! Keep in mind that like me, you can make WAY more than this calls for as it only serves two.
Roast Pumpkin & Bocconcini Salad
100g pumpkin**
1 tsp ground cumin
½ tsp salt
2 tsp pine nuts
100g mixed lettuce
½ green capsicum(bell pepper) - seeds and veins removed and thinly sliced
4 x (20g) baby bocconcini- cut in quarters
Dressing
2tsp Extra Virgin Olive Oil
2 tsn Lemon Juice
Zest of lemon
2 tsp water
Preheat oven to 200C
Wash pumpkin and leaving skin on cut into roughly 3cm pieces.
Spray with oil spray and dust with cumin, salt & pepper.
Place on a baking tray lined with baking paper and bake for 30 35 minutes or almost until cooked & browned.
Add pine nuts at one end and cook for 5 -8 minutes or until they have started to brown.
Remove from oven and allow to cool.
Combine dressing ingredients.
Distribute lettuce between two bowls, add capsicum, pumpkin, bocconcini & pine nuts.
Drizzle over dressing.
**Cook more pumpkin than needed to use in salads on other days. (btch plz, cook the whole damn pumpkin. Why not?)
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