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Finger Food April 9, 2012

Posted by andrewescott in Dinners.
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This month we scaled back a bit and chose to do two courses only. Kerri hosted the dinner on the 2nd April for the theme Finger Food, with Pam also cooking this month.

Main

Jumping straight into main course, Pam and Kerri combined to cook up an Ethiopian banquet. The injera was from Mother Injera Bakery & Grocer in Footscray, but the rest was made from scratch. In particular, the Berbere spice mix was home-made, and used in the Doro Wat, Chickpea Wat, and Kulwha that sat on top of the injera.

Dessert

 

A cheeky interpretation of the theme was to use Australian finger limes (pictured on the left) to make a finger lime souffle for dessert, with both Pam and Kerri tag-teaming to bake it.

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