I've just had a wonderful Easter break with the whole family in the beautiful and serene Bogong Village, half an hour from Mt. Beauty on the road to Falls Creek in the Victorian Alps. David and I used to have regular holidays there with the kids when they were little, so it was a little bit of nostalgia plus the desire to completely unwind that took us there again. The thing about a holiday at Bogong is that there are no shops in the village and the nearest ones are a 16km winding road down to Mt Beauty. This means that you literally have to take all the food you think you may need with you. Luckily the house we were in was very well-equipped with cooking gear, and while mostly meals were uncomplicated, I did decide to take advantage of time and our crop of butternuts at home to make pumpkin ravioli. I wasn't brave enough to attempt fresh pasta in a new kitchen, so instead we used wonton wrappers and stuffed them with roasted pumpkin and ricotta cheese mixture. With the help of Jonathan and Ryan they turned out very well. After a couple of minutes in boiling water I gave them a couple more minutes in a fryin pan in which I'd fried up fresh basil leaves in olive oil (I'd forgotten to take butter with me). Definitely something I'll try again, although it may not be the same without the entire family mucking in to help; now there is just the three of us at home, I do miss the communal nature of our cooking and meals.
2 comments:
Barbara, I like the idea of using wontons - you've inspired me to try this out. Perhaps I will fry in butter with some fresh sage out of the garden - it's growing abundantly at the moment so I'm trying to be creative about how I use it!
Definitely try the sage Karen,one of the best pasta dishes I have had was at a small restaurant in McKinnon - which topped it's handmade pumpkin tortellini with a burnt butter and sage sauce - really special.
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