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Socca (Flour) August 10, 2019

Posted by cint77 in Recipes.
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For this Yotam Ottolengthi recipe, served in the Flower/Flour dinner, I used brown onions not white and doubled the recipe. When making the pancakes don’t add all the water straight away as mine were a bit thin. Make sure the pan is hot to get the bubbles.

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Cauliflower Cake (Flower) August 10, 2019

Posted by cint77 in Recipes.
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This dish from the Flower/Flour dinner is from Maggie Mariolis. There were no modifications to the recipe except that I only used 125g of Parmesan because that is the size of packets they sell at the supermarket, and I used dukkah because I couldn’t find black nigella seeds.

Flower/flour August 9, 2019

Posted by andrewescott in Dinners.
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Two words that sound the same are called homophones, and the theme for our dinner on Monday 5th August was one, either flour or flower as appropriate to the recipe! Andrew was the host, and cooked the dessert dishes along with Jacinta who cooked the savoury ones.

Drink

Andrew started us with a flower-themed drink: champagne with hibiscus flower in syrup.

Entré

To begin the savoury courses, Jacinta served us Yotam Ottolengthi’s socca (chickpea flour pancakes).

Mains

For mains, Jacinta served a Yotam Ottolenghi cauliflower cake and a green salad.

Dessert

For dessert, Andrew firstly served a small “palate-cleanser” dessert of muhalabia (orange blossom water milk custard), followed by dark chocolate mud cake (using coconut flour) decorated with a sugar fondant rose.

Slow August 9, 2019

Posted by andrewescott in Dinners.
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With winter upon us in Melbourne, it seemed appropriate to pick the theme of Slow food for our dinner. On Monday 15th July, we sat down to linger on delicious food from Laura and Kerri, with Kerri hosting.

Drink

Laura served us an infused cocktail spirit with lemonade to get us into the slow mood.

Entré

To start the dinner proper, we had Greek chicken and lemon soup.

Mains

For mains, we had lamb with onion and thyme, scalloped potatoes, and a warm winter salad.

Dessert

To finish the dinner, we had slow roasted quince with honey, cinnamon and cloves, with brandy butter ice-cream, a cake (which sadly I can’t remember much about now), and gluten-free almond biscotti with a hot drink.

Spanish August 9, 2019

Posted by andrewescott in Dinners.
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For Monday 3rd June, we went regional, and had a Spanish dinner. Franca and Jacinta were our cooks for the evening, with Jacinta hosting.

Mains

The mains were served tapas-style, with a range of smaller dishes for sharing. These included fried eggplant with herbs and honey, ricotta with grapes and olives, Frank Camorra’s ensalada de remolacha (beetroot salad with fennel and cumin), and Frank Camorra’s prueba de matanza con patatas panadera (fresh chorizo with baker’s potatoes).

Dessert

For dessert, we had individual serves of crema catalana.

Food from Literature May 25, 2019

Posted by andrewescott in Dinners.
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We’ve previously had a Food from the Movies theme, but on Monday 6th May, our theme was Food from Literature. Pam was the host, and cooked the dishes along with Andrew.

Drink

To begin, Andrew made Butterbeer from the Harry Potter books by J K Rowling.

Entré

The first course was French Onion soup, made by Andrew, from the book Julie & Julia by Julie Powell.

Mains

For mains, Andrew made Champandongo with rice and black beans from Like Water For Chocolate by Laura Esquivel.

Dessert

The delicious dessert was made by Pam, consisting of Lane cake from To Kill A Mockingbird by Harper Lee, and Sherbet Lemons referred to in the Harry Potter books by J K Rowling.

Surprise! May 2, 2019

Posted by andrewescott in Dinners.
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On Monday 8th April, the Recipe Club dinner was a Surprise! Each dish had something surprising about it. Kerri and Laura cooked, with Laura hosting.

Entré

Surprise Theme Surprise Theme

Surprise Theme - Laura's Entre (1 of 2) Surprise Theme - Laura's Entre (2 of 2)

To begin, we had baked avocado & bacon with surprise boiled egg centre, and parmesan & bacon muffins with surprise Camembert centres.

Mains

Surprise Theme - Laura's Main (2 of 2) Surprise Theme - Laura's Main (3 of 3)

For the main course, Laura served us meatloaf with a surprise mashed potato middle.

Dessert

Surprise Theme - Kerri's Dessert

To finish the meal, Kerri had made chocolate mousse with surprise raspberry syrup centre.

Eat Your Greens March 18, 2019

Posted by andrewescott in Dinners.
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On Monday 4th March, we had a coloured culinary theme, with a dinner where we were asked to Eat Your Greens. Jacinta cooked together with Franca, who hosted us all.

Drink

We started with a cucumber & mint spritzer from Jacinta.

Entree

Jacinta then switched on our appetites with avocado & almond cucumber rolls.

Mains

For main course, we had delicious Kilkenny mash, steak with chimichurri and chorizo, and Brussels sprouts and pancetta salad.

Dessert

To conclude, Franca made us a cucumber mint & vodka granita, and Jacinta served a labne orange cheesecake with pistachio crust.

Om Nom March 18, 2019

Posted by andrewescott in Dinners.
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Around four years since we last went to a restaurant for recipe club, we decided to go again. On Monday 4th February, we visited Om Nom for a delicious meal that someone else cooked and cleaned up afterwards! No recipes this time, so these photos are just for the historical record.

 

 

Fizzy tomato and basil aspic (Fizzy) January 21, 2019

Posted by andrewescott in Recipes.
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Fizzy Theme - Andrew's EntreeThis was an experimental dish served as the entree for the Fizzy dinner. It was inspired by setting sparkling wine in gelatin and this recipe for jazzing up a tin of condensed tomato soup. While the recipe on the night didn’t turn out to be fizzy, three previous experiments with the recipe had worked. I think the main issue may have been the type of mold used to set the liquid in – a flat container may have made it go flat!

Ingredients

  • 2.5 teaspoons powdered gelatin
  • 75mL water
  • Olive oil
  • 1/2 red onion
  • 1 clove garlic
  • 3-4 mini roma tomatoes
  • 1 teaspoon brown sugar
  • 1/4 teaspoon dried rosemary
  • 250mL condensed tomato soup
  • salt and pepper
  • 175mL soda water
  • 1/2 bunch fresh basil leaves (torn)

Method

  1. Ensure that soda water is very cold, e.g. give it an extra chill in the freezer. Also ensure that the molds that you’ll use later to made the jelly are also chilling.
  2. Chop the red onion very finely, mince the garlic, and chop the mini tomatoes into small pieces.
  3. In a small container, sprinkle the gelatin over the water and set aside.
  4. Prepare an ice bath, or just a sink with cold water in it.
  5. Place a small saucepan on medium heat, add some oil, and when hot fry the onion until well softened.
  6. Add the minced garlic, stir for a bit, then add the tomatoes, brown sugar and rosemary. Continue to cook until it is soft, aromatic and beginning to turn into a jam consistency.
  7. Pour the condensed soup into another small saucepan and heat over a low setting. When hot, stir in the onion jam mixture, then the gelatin mixture, and bring to a simmer for 1 minute.
  8. Remove the soup from the heat and place in the ice bath. Stir occasionally until the soup has cooled to room temperature.
  9. Get the mold ready. Stir the basil leaves into the soup, then add the soda water and gently but briefly mix to combine.
  10. Pour the soup into the molds and place in the freezer for a few minutes, before moving to the fridge to allow to complete the setting process.
  11. Once set, remove from the molds by pouring very hot water on the outside of the mold. The aspic should slip out.
  12. To serve, gently place on cream cheese, top with fresh basil leaves, drizzle with balsamic vinegar, and present with crackers.