Thursday, November 27, 2008


I love contrasts.

Today's weather is a perfect example. There was some sort of dry, parching heat overwhelming the city and all of a sudden, while I am outside exercising, the barometre falls and there is a thunderstorm. I like how everything is now thin and palatable and reflects the vegetables in between seasons. (And, also getting a dozen texts saying, "It's raining, honey.")

It's not confused, it's Melbourne. Before, I was drinking beer, and now I'm grabbing a bottle of red.

It makes sense, it allows us to overindulge and try everything once.

It's also why I was walking around in something thinner than a sheet this morning at work, and now I am wrapped in leather.

Also, I get to actually cook something and allow the smells to permeate the house, so it feels less like a share house and more like a home.
And in case you were wondering, yes, this morning I was in slut-bag mode and now I am a nonna.

Deal with it.

Beans and such play nice in pot
Serves 4

4 slices of prosciutto
1 onion, finely diced
2 cloves of garlic, finely diced
3 dutch carrots, diced
4 ribs of celery, finely diced
parsley stalks from a bunch, finely diced
200ml passata
1 glass of red wine
2 cups of dry borlotti beans, soaked overnight in cold water
200g broad beans, shelled but still in their clothes
1 bunch of silverbeet, ribs removed and diced and leaves sliced
parsley leaves, roughly chopped
lemon juice

Render the prosciutto over a low heat and then add the onion and garlic and allow to sweat. When the onion and garlic are translucent, add the carrots, celery and parsley stalks and sweat for about 5 minutes.
Add the red wine and passata and turn the heat up on high. Add the beans after you have rinsed them and cover with water. Bring to the boil and allow to simmer for 2 hours, or until the beans are cooked.
An hour into the cooking, add the broad beans.
When the beans are cooked, season with salt and pepper. Do not salt before this stage because it won't allow the beans to soften.
Saute off the silverbeet and season. Stir into the beans.
Serve with parsley, grated parmesan and lemon juice. Eat with oiled toast.

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