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Alice in Wonderland April 11, 2015

Posted by andrewescott in Dinners.
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For the first time ever, the recipe club went out to dinner at a restaurant and had food that others had cooked! However, of course there was a theme. We went to Philippa Sibley’s Prix Fixe restaurant where the menu for this month was themed “Alice in Wonderland”.

We didn’t get the recipes. So, these photos are more for the record than for sharing food ideas.

Alice Theme - Menu Alice Theme - Soup Alice Theme - Entree (1 of 2) Alice Theme - Entree (2 of 2) Alice Theme - Mains (1 of 2) Alice Theme - Dessert (1 of 2) Alice Theme - Dessert (2 of 2)

 

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Basil April 11, 2015

Posted by andrewescott in Dinners.
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The theme for Monday 2nd February was Basil – but nothing to do with Fawlty Towers. Pam hosted and cooked the savoury courses, while Franca provided the sweet courses.

Entré and Drinks

Basil Theme - Franca's Drink Basil Theme - Pam's Entree

Franca served up drinks with basil seeds, and Pam started off the food with a Thai zucchini and corn soup (with Thai basil).

Mains

Basil Theme - Pam's Main (2 of 2) Basil Theme - Pam's Main (1 of 2)

For main course, Pam cooked lamb with basil mouselline, with roast vegetables topped with Provencal granola.

Dessert

Basil Theme - Franca's Dessert (1 of 2) Basil Theme - Franca's Dessert (2 of 2)

To finish the meal, Franca made us individual basil-flavoured pavlovas and a basil sorbet.

Barbecue April 11, 2015

Posted by andrewescott in Dinners.
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On Monday 5th January, we launched another year of recipe club with a dinner inspired by the barbecue. Laura hosted, and cooked together with Andrew.

Entré and Drinks

BBQ Theme - Andrew's Entree BBQ Theme - Laura's Punch

While the main course was cooking, Andrew provided a dish of smoked polish sausage and Laura served a refreshing punch.

Mains

BBQ Theme - Andrew's Main BBQ Theme - Laura's Main (1 of 3) BBQ Theme - Laura's Main (3 of 3) BBQ Theme - Laura's Main (2 of 3)

For main course, Andrew made two types of home-made sausages: pork, apple and caramelised onion, and pork with sage and red wine. Laura served a Greek lamb salad, haloumi and capsicum parcels and Changs cabbage salad.

Dessert

BBQ Theme - Laura's DessertTo conclude, Laura made a delicious dessert of sticky rice in banana leaves.