24 May // trashy/classy

The slightest bit of food fatigue crept in over the weekend, and I had neither the energy nor the creativity for cooking or blogging. Tired (hungover) on Sunday afternoon saw me distribute a packet of nacho chips into an oven tray, cover in a tin of chilli beans with some splashes of store-bought salsa, grate over some cheese and cook in the oven. Dolloping sour cream over the tray upon exit from the oven, combined with a couple of hair-of-the-dog Peroni beers, I felt ever-so-slightly like a middle aged overweight American man off a sitcom or something, settling into a bean bag with my team t shirt on, ready to watch The Big Game surrounded by friends and family. They were nachos the way I like them (cheap and unauthentic) and even though the Mystics didn't quite take out the ANZ Netball championship, they were delicious.

On a slightly classier note, the Sunday before I spent un-hungover and totally creative and inspired, in my kitchen creating a 10 person Italian feast. My friend Dion (of photobooth fame) had asked me to cook Italian style for his Mum's 60th, so I did so in the private room and downstairs kitchen at Betty's. The four courses included individually plated antipasti, a pea and pecorino and pancetta pasta, slow cooked lamb shanks with rosemary potatoes and to finish, a French chocolate cake (which I didn't make) served alongside the most luscious, sorbet-like, creamy, limoncello ice cream (which I did).

Limoncello Ice Cream

(I got the recipe from my Aunt Robyn)

  • 4 large egg yolks
  • 250g caster sugar
  • 600mL cream
  • 1/3 cup limoncello

Beat egg yolks with half the sugar until thick and pale.

Beat the cream with the remaining half of the sugar until thick, but do not over beat.

Fold one into the other and stir in the limoncello. Freeze. Makes between 1.5 and 2 litres.

It's dangerously easy to make, requiring only the foresight to prepare it the night before to enable it to set in time. The sweetness of the pre-frozen mixture mellows, and the lemon intensifies. It is simple, delicious and heaven by the spoonful.