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 casual entertaining
When I am entertaining at home I have a mantra - keep it simple and keep it casual. I just can't see the point of making food that keeps me away from my family and friends. After all, isn't sharing food and enjoying good company what entertaining is all about?
So here are some delicious recipes perfect for grazing; dishes that are cheap and cheerful; food in a flash for those in a hurry; chic eats for when you want a treat; and of course sweet things that can be prepared ahead of time.
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café at lewers
Ross Dobson, food writer and chef, serves up home-made gourmet food at reasonable prices. Relax in the beautiful heritage garden while enjoying quality food using first class ingredients and local produce.
Open 8am-4pm Saturday and Sunday
Café at Lewers
Penrith Regional Gallery & the Lewers Bequest
86 River Road, Emu Plains
Tel: (02) 4735 1870
read more...
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pappardelle with roast fennel, tomato and olives |
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 This technique of roasting vegetables in the oven makes easy work of a pasta sauce. The veggies soften and sweeten while they cook and there is no constant stirring involved as there is with hob-top cooking. If you can’t find wide pasta ribbons (pappardelle) simply buy Fresh lasagne sheets and cut them into 11⁄2-cm strip.
- 65 ml extra virgin olive oil
- 4 tomatoes, halved
- 2 red onions, peeled and cut into wedges
- 4 small courgettes, thickly sliced
- 2 small fennel bulbs, thickly sliced
- 2 garlic cloves, thickly sliced
- 1 teaspoon smoked paprika (pimentón)
- 50 g small black olives
- 400 g fresh pappardelle pasta
- 2 tablespoons butter grated manchego cheese, to serve
- salt and freshly ground black pepper
Serves 4
Preheat the oven to 220oC (425oF) Gas 7.
Put the olive oil in a roasting tin and put it in the oven for 5 minutes to heat up.
Add all of the vegetables and the garlic to the roasting tin and sprinkle over the paprika. Roast in the preheated oven for about 20 minutes, giving the tin a shake after 15 minutes. Remove from the oven and stir in the olives. Cover and let sit white you cook the pasta.
Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the packet instructions, or just until the pasta rises to the top – it will cook much quicker than dried pasta. Drain well and return to the warm pan. Add the butter and toss well. Add the roasted vegetables and toss gently to combine. Sprinkle with grated manchego to serve.
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