Italian Cooking Class Cookbook, 128pp.
by the Australian Women’s Weekly
Australian Consolidated Press, Sydney, no date
Cooking on page 32
I reckon Women’s Weekly cookbooks turn up in most Australian homes, as well as homes around the world. In fact, on our overland travels, I have seen them for sale across Asia and South-east Asia.
These days they sell for around $12, but this one has $4.98 printed on the inside front cover. I probably bought it new when I first came to Australia in the early 1980s.
There are plenty of tempting recipes, so it deserves another look, but for now, I’m cooking from page 32, and over a campfire.
500 grams (1 lb) firm, ripe tomatoes
6 green olives
1 tablespoon capers
1/4 teaspoon oregano
1/2 cup chopped parsley
2 cloves garlic
1/2 cup oil
Chop unpeeled tomatoes finely; peel and chop onion; stone and chop olives; chop capers finely; crush garlic. Combine all ingredients; mix well, cover, stand overnight. Serve cold over hot pasta.
How it played out
I had 500 grams of cherry tomatoes that I roasted (with oil, salt and a splash of balsamic vinegar) before we left Perth. I popped these in the Esky (ice chest), along with most of the other ingredients. I did use mixed herbs rather than oregano, but that’s what I had. And overall, I used no more than 1/4 cup of oil.
When we got to Lake Ballard, I cooked the onions and pasta over a beautiful campfire. Voila, dinner was ready. Too easy and very tasty. And we even had a bottle of wine.
Not the greatest pasta dish you’ll ever have, but quick, easy and flavourful—perfect for camping. I don’t have a pic of the cookbook cover, so you’ll have to settle for pics of the campfire and Poor John digging in.