winosandfoodies

A Rewarding Plate of Antipasto

A little weekend antipasto.

This is a snack we enjoyed when my son Chris was visiting last week. He worked hard on editing a photo for me for the LiveSTRONG With A Taste Of Yellow round up. I was really  pleased with the final result and felt he deserved to be rewarded with some of his favourite foods. Visit on the 13th May to see how clever he is.

Spanokopita For Lunch

Todays lunch was the best spanokopita I've had in ages. I don't have time to share the recipe right now but will later.

I'm still waiting for my domain name to be reinstated. All links will be working again at that point. At the moment you can't leave comments. Hopefully that will be fixed soon.

I've  almost finished the LiveSTRONG With A Taste Of Yellow round up. It's going to be FABULOUS. Come back and see on May 13th.

This week I was seriously impressed to get a mention of the event here.

A Pear of Corellas

 

Garlic

I treated myself to a new point and shoot  Panasonic Lumix DMC-TZ3 camera recently. This photo was inspired by a photo taken by the talented Ilva at Lucullian Delights .

I have a nice couple of days ahead. Mary  is coming to visit for the weekend.  We plan on celebrating Bastille Day   with Marina.  So that will be a New Zealander, an Australian, two Italians and a Canadian celebrating the French national day with New Zealand lamb and Australian and New Zealand wines. 

Citron Tart

Olive Harvest

Here are the olives the Suburban Hippy  picked.

...and an Angel At My Table  picked this basketful...and some rosemary.

We couldn't reach the olives at the very top of the tree but I'm sure the birds will enjoy them.

Gnocchi at Euro

Gnocchi in a seafood sauce with wasabi roe - one of my favourite meals at Euro  at the Viaduct Basin in Auckland.

Signs of Summer

Summer tomatoes

Butter Buddha

Buddha carved from butter at the New Zealand Hospitality Show 2005.

Meringues Strawberries Cream

Christmas Eve dessert at our house.

Quick Nibbles

Cut out some circles of pastry and put them on an upended mini muffin tin, place a second mini muffin tin on top, bake in the oven for about 10 minutes.  Remove from oven and let cool then fill the pastry cases  with a large spoonful  of mascarpone, top with a little jam  or jelly and eat.

Foodie Foto

The   hongi  carved from butter at the New Zealand Hospitality Show.

Foodie Foto

Beautiful blood oranges on display at the recent New Zealand Hospitality Show. Unfortunately they are rarely seen in the supermarket or fruit and veggie shops.