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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.

Comments»

1. Cauliflower Cake (Flower) | Melbourne Recipe Club - August 10, 2019

[…] dish from the Flower/Flour dinner is from Maggie Mariolis. There were no modifications to the recipe except that I only used 125g of […]

2. Socca (Flour) | Melbourne Recipe Club - August 10, 2019

[…] 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 […]


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