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Festive Punch (Christmas) December 24, 2015

Posted by Pam R in Recipes.
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Christmas Theme - Pam's Drink (1 of 2)This was one of the drinks for the Christmas dinner. This was a mixture of a couple of recipes.

Ingredients

  • 1 cup pineapple juice
  • 1.5 cups pomegranate juice
  • 2 cups ginger ale

Christmas December 24, 2015

Posted by andrewescott in Dinners.
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On Monday 14th December, we had our traditional Christmas-themed get together. Unlike previous years, where we solely made Christmas sweets and nibblies, this was a full Christmas dinner. Franca hosted, and cooked together with Pam.

Entré and Drinks

Christmas Theme - Pam's Drink (1 of 2) Christmas Theme - Pam's Drink (2 of 2) Christmas Theme - Franca's Entree

To help get us into the Christmas spirit(s), Pam served some appropriate drinks: a festive punch and Christmas pudding vodka. A little while after, we then begun the meal proper with Franca’s watermelon and fetta salad (note how the melon is in the shape of stars).

Mains

Christmas Theme - Pam's Main Christmas Theme - Franca's Main (1 of 3)Christmas Theme - Franca's Main (3 of 3) Christmas Theme - Franca's Main (2 of 3)

The main course was a joint affair. Pam made a delicious roast pork belly, and Franca made us garlic bread, roast lamb and a mulled wine gravy.

Dessert

Christmas Theme - Franca's Dessert Christmas Theme - Pam's Dessert

To conclude, Franca served up a pumpkin-spice cheese cake, and Pam presented us with a passionfruit, lychee and coconut yule log.

Frozen Champagne Mousse With Mini-Meringues, Champagne Truffles and Orange Segments (Champagne) December 23, 2015

Posted by cint77 in Recipes.
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Champagne Theme - Jacinta's Dessert (2 of 2)This dessert platter was the final part of the Champagne Dinner.

Meringues

The recipe is based on Nigella’s basic meringue.

I added approx 1 tbsp of finely grated orange zest after all the sugar had been incorporated. I also piped mine onto trays rather than using a spoon. These meringues were the best part of the dessert and I will make again.

Champagne Mousse

The recipe comes from SprinkleBakes blog.

I didn’t love the texture. Probably wouldn’t make again or if I did I wouldn’t freeze it.

Champagne Truffles

The recipe is from Martha Stewart.

I replaced cognac with Cointreau. I also found that the truffles kept absorbing the sugar so they didn’t look as lovely as those on the web – tasted good though!

 

Champagne Cupcakes with Strawberry Frosting (Champagne) December 23, 2015

Posted by cint77 in Recipes.
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Champagne Theme - Jacinta's Dessert (1 of 2)This was part of the dessert in the Champagne dinner.

I looked at heaps of recipes online for these cupcakes but this was the one I settled on because it used whole eggs rather than egg whites. I also made it with gluten free flour. The batter looked and smelled delicious but they were pretty hard and dense and not light and fluffy like I had hoped once they were cooked – perhaps that’s why most other recipes used egg whites or perhaps it was the gluten free flour. Either way, I’m not in a rush to make these again.

Champagne December 23, 2015

Posted by andrewescott in Dinners.
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On Monday 2nd November (the night before the Melbourne Cup), Laura hosted the Champagne dinner. Laura did the savoury courses and Jacinta made the sweet ones.

Entré

Champagne Theme - Laura's Entree (1 of 2) Champagne Theme - Laura's Entree (2 of 2)

To begin the meal, Laura served us champagne chicken liver pate, and Nigella’s champagne risotto.

Main

Champagne Theme - Laura's Main (1 of 2) Champagne Theme - Laura's Main (2 of 2)

Laura’s main course was chicken with champagne and mushroom sauce and a delicious champagne and strawberry salad.

Dessert

Champagne Theme - Jacinta's Dessert (1 of 2) Champagne Theme - Jacinta's Dessert (2 of 2)

To conclude the meal, Jacinta made champagne cupcakes with strawberry frosting and a dessert platter of frozen champagne mousse with mini meringues and truffles.

Wrapped In Leaves November 2, 2015

Posted by andrewescott in Dinners.
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On Sunday 4th October, Kerri hosted recipe club with the theme “Wrapped in Leaves”. Kerri and Pam made the dishes.

Savoury

Wrapped In Leaves Theme - Main Wrapped In Leaves Theme - Main Wrapped In Leaves Theme - Main Wrapped In Leaves Theme - Main

We began the meal with a banquet of savoury dishes: vegetarian lettuce cups, chicken wrapped in pandan leaves, bo la lot (beef wrapped in betel leaves), and bahn xeo (pancake wrapped in lettuce).

Sweet

Wrapped In Leaves Theme - Dessert Wrapped In Leaves Theme - Dessert

The sweet dishes to finish the meal were: Kuih Tako and Steamed sticky rice cakes with banana (wrapped in a banana leaf).

Caramel October 3, 2015

Posted by andrewescott in Dinners.
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Shocking to all of us was the discovery that over the years of Recipe Club, we never had a caramel theme. So, on Monday 7th September, Andrew hosted a caramel dinner, cooking the savoury dishes with Franca cooking the sweet dishes.

Entré

Caramel Theme - Andrew Entree

To begin the evening, Andrew served a red wine caramel sauce drizzled on goat’s cheese and walnuts on crackers.

Mains

Caramel Theme - Andrew Main (3 of 3) Caramel Theme - Andrew Main (2 of 3) Caramel Theme - Andrew Main (1 of 3)

The main course from Andrew was Neil Perry’s pork hocks with chilli caramel saucecaramel chicken, and salted caramel carrots and parsnips.

Dessert

Caramel Theme - Franca Dessert (1 of 2) Caramel Theme - Franca Dessert (2 of 2)

Franca ended the meal with sophistication, with coconut creme caramel and a salted caramel dipping sauce.

Carrot October 3, 2015

Posted by andrewescott in Dinners.
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On Monday 3rd August, Pam hosted the recipe club, but it was Laura and Jacinta that were the cooks for the evening, with the theme being: carrot!

Entré

Carrot Theme -

Laura begun the dinner with a surprising and refreshing orange, carrot and mint soup.

Mains

IMG_7613_crop IMG_7614_crop IMG_7616_crop

Laura then followed with several more carrot dishes: savoury carrot souffle, caramelised purple carrot risotto, and warm carrot with red capsicum and haloumi salad.

Dessert

IMG_7619_crop IMG_7622_crop

Jacinta proved her creativity by finishing the dinner with some sweet carrot treats: carrot halwa, and orange and purple carrot panna cotta with candied carrots.

Green Gumbo (New Orleans) August 2, 2015

Posted by Pam R in Recipes.
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New Orleans Theme - Pam's main (1 of 2)This recipe for Green Gumbo was served at the New Orleans dinner, and was adapted from a recipe by Hank Shaw.

I made one change to this recipe. I boiled the ham hock for about 40 minutes and then cooked the greens in the same water for about 10 minutes before straining them out and using 10 cups of the resulting stock instead of the water in the recipe. That method was recommended in several other recipes, so I thought I would try it.

New Orleans August 2, 2015

Posted by andrewescott in Dinners.
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On Monday 6th July, Pam and Kerri served us up a delicious New Orleans themed dinner at Kerri’s house. Pam looked after the savoury dishes, while Kerri provided us with the sweet ones.

Drinks

New Orleans Theme - Kerri's drink

Ahead of the main course, Kerri got us in the mood for food from the originator of the cocktail with a strawberry margarita.

Mains

New Orleans Theme - Pam's main (1 of 2) New Orleans Theme - Pam's main (2 of 2)

Pam served us two savoury dishes for main course: a green gumbo followed by a chicken etouffee.

Dessert

New Orleans Theme - Kerri's dessert (1 of 3) New Orleans Theme - Kerri's dessert (2 of 3)

Kerri concluded the meal with two sweet dishes: deep-fried (gluten free!) beignets and an eight-layer Doberge cake.

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