Warm Citrus Broccolini Salad is a must make dish. See the recipe below. 

Let me start by saying that this post was supposed to have been published last night. I had written most of it while I was breastfeeding Maksim, but by the time I had finished the rigmarole of an evening feed, nappy change and settling, I lay down for what was supposed to be a minute and … I fell asleep! Anyway read on about our food on Friday and then look out for my Saturday post later today which will feature my original scrumptious chocolate chip and oat cookie recipe. 

There is a delightful cafe in the inner-west Sydney suburb of Petersham by the quirky but catchy name of The Pig and Pastry (thepigandpastry.com.au). My friends and I enjoyed a deliciously prepared and presented lunch at this place, which makes EVERYTHING on the premises. Even the golden brown rolls that sandwich together their robust hamburgers and egg and bacon rolls. 

The team at The Pig and Pastry cafe manage to prepare and serving up to eager customers, an impressive variety of fresh, flavoursome sweet and savoury dishes which are essentially home cooked. This is no easy task for a local cafe to achieve and yet they seem to do it all with a smile. 

I felt so content after lunch there today that when it came time for me to tea up tonight’s dinner menu for my family, I felt energised and inspired. I piled a serving bowl full of Spaghetti Carbonara (recipe posted on 16th May), with the flavour further enhanced by fragrant, young fresh basil, peppery pancetta from Chilcott’s Butchery and deep yellow coloured farm fresh eggs purchased from Locantro Fine Foods in Hunters Hill.  The spaghetti was complimented by  a crisp diced cucumber and tomato salad and a Warm Citrus Broccolini Salad. 

Warm Citrus Broccolini Salad to serve 8 people

Ingredients
3 – 4 bunches of young very fresh broccolini – I bought a big bag from the Norton Street Grocer and it was sensational!
2 Australian navel oranges diced into small pieces
1 tablespoon extra virgin olive oil
sea salt to taste

Bring a large pot of salted water to the boil and drop in the washed bunches of broccolini which have had just a little of the ends trimmed off. 

Blanch for 4 minutes, then drain well and place in a serving bowl. Immediately drizzle with the juice of half an orange, olive oil and toss through the diced orange flesh. Best served at room temperature.

I had intended to bake a double batch of my original Chocolate Chip and Oat Cookies which the children were really looking forward to dunking into glasses of creamy milk (the best way to eat home cooked cookies!). However my mum had skipped ahead and already pulled a Cleverly Quick Chocolate Kugelhopf Cake (recipe posted on 16th September) out of the oven by the time I arrived home from lunch. My kind and reliable friend and neighbour from across the road, Beverley, came over for afternoon tea and we all shared the still warm cake with cups of tea and jovial conversation. 

It was a good day.