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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.

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Slow August 9, 2019

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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

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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

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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

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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

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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

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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 January 21, 2019

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On Monday 14th January, we celebrated the start of recipe club for the year with a Fizzy-themed dinner. Andrew hosted, and made the dishes together with Pam.

Drinks

 

Andrew served up Donna Hay’s Apple and Elderflower Fizz and Pam made a pop rocks mocktail!

Entree

To begin the meal proper, Andrew served a fizzy tomato and basil aspic with cream cheese and crackers.

Mains

   

For the main course, Andrew made creamy champagne chicken, oven-roasted potato chips with sparkling BBQ salt, and classic leaf salad with lemon prosecco vinaigrette. Pam made slow-cooked coca-cola BBQ ribs.

Dessert

To finish our fizzy meal, Pam made an amazing Wizz Fizz frozen yoghurt cake.

Christmas January 5, 2019

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To celebrate Christmas, we had the final Recipe Club dinner for the year on Monday 17th December. Kerri and Laura made the dishes, with Laura hosting.

Drinks

Christmas Theme Christmas Theme

Kerri made two amazing cocktails that started and finished the meal – the “ornamentini” made within Christmas tree baubles, and chocolate peppermint martinis.

Entree

Christmas Theme

Laura began the meal proper with a cream-cheese Christmas tree.

Mains

Christmas Theme Christmas Theme Christmas Theme Christmas Theme

The main course was maple mustard roasted turkey with harvest rice, orange carrots with yoghurt parsley dressing, smashed crispy roast potatoes with turmeric and coconut, and southern-style sweet potato salad.

Dessert

Christmas Theme

Kerri made a gingerbread and cherry galette for dessert (together with the chocolate peppermint martinis).

 

Brown Sugar January 5, 2019

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On Monday 12th November, we enjoyed a dinner themed around Brown Sugar. Franca and Jacinta created the dishes, with Jacinta hosting.

Drink

Brown Sugar Theme

To whet our appetites, we started with a brown sugar caipirinha.

Entree

Brown Sugar Theme

To start the meal, we began with bacon and onion jam, with cheeses.

Mains

Brown Sugar Theme Brown Sugar Theme Brown Sugar Theme Brown Sugar Theme

The main course was brown sugar and garlic butter pork, brown sugar bourbon sweet potato, apple slaw, and brown sugar cornbread.

Dessert

Brown Sugar Theme

To finish the meal, we had coconut and lime cheesecake with brown sugared pineapple.