I know I’ve been missing in action lately…I went back to study and it took up all my time, but I’ve decided it’s not for me so I’m back doing what I love and am most passionate about..food, photography and blogging. We’re having these roasted vegies with fetta tonight for dinner along with chicken that I have butterflied (cut the back bone out and flatten) and stuffed with a ricotta mixture ready to roast, will post recipe soon.
Here are some snippets of my house that I took this morning…Autumn has just begun here in Australia and we are having those cold mornings, early evenings but sunny nice days.
I adore this red gate (it’s actually my neighbours) and this is my oldest daughter stepping out to go to her internship.
We are crazy about fetta in our house and will include it in a dish at any opportunity…
I couldn’t resist including this artichoke in my photos as someone gave it to me this morning and I think they are a work of art…
Now that the weather is getting cooler in Melbourne I have this urge to take up knitting. So I bought some really big needles (size 25mm) and some interesting grey wool and am going to knit my daughter a scarf.
I hope you have all been well, you must try these roasted vegies they are really delicious.
AMAZING BAKED VEGIE SALAD
Serve hot with roast meat or cold as a salad
Peel and dice root vegetables (potato, sweet potato, pumpkin & beetroot), toss in baking tray with garlic that has been sliced in half vertically with skin still on and thyme (fresh or dried).
Drizzle with olive oil & season with sea salt (I used Maldon) and toss before putting in oven. Half way through cooking remove from oven, drizzle with olive oil again to avoid the vegies from sticking. Roast at 180 degrees for around 6o minutes. Remove from oven and stir through diced fetta.
Enjoy serving this to your family and friends.
Love Catherine x