October: Magazine Recipes

October disappeared in a whirlwind.  So quick and easy seems to be the theme for the month; whether it’s been revisiting old favourites or exploring simple new ideas.  With next to no entertaining at home, experimenting with newly discovered recipes has taken a backseat.  Instead, I’ve found myself cooking old favourites – usually without a recipe using whatever ingredients are in the garden, pantry and fridge.

Pizza is always a weekend favourite.  Toppings can be prepared while the pizza base is defrosting.  One day I’ll get my head around making pizza dough but good things take time, right?

Simply love (made it twice) this white pizza with asparagus and green olives topped with handfuls of baby spinach.  White, because there is not a tomato in sight. The recipe is in the latest (issue #62) of Dish Magazine.

 Simple ingredients for a flavoursome pizza

Simple ingredients for a flavoursome pizza

 Keeping it light and tasty

Keeping it light and tasty

 Topped with fresh baby spinach leaves

Topped with fresh baby spinach leaves

Sunday nights call for a lazy dinner with leftovers perfect for Monday lunch.  Last weekend I reached for that very same issue of Dish Magazine, and with fingers and toes crossed (a supermarket trip was out of the question) checked for supplies.  Substituting pasta spirals for spaghetti, we had everything we needed and no one noticed the pasta was a different shape.

Spirals (spaghetti) with prawns, lemon and parmesan.  Pungent fresh soft herbs from the garden, slithers of spring onions and a hint of chilli – simply defrosted a red chilli from last year’s crop.

 Lemon, parsley and parmesan with a hint of chilli

Lemon, parsley and parmesan with a hint of chilli

 Prawn, lemon and parmesan spirals

Prawn, lemon and parmesan spirals

With the marked up recipes growing at an incredible rate it’s definitely a good excuse to gather people together during November.

Michelle