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Crunchy March 22, 2020

Posted by andrewescott in Dinners.
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I’ve let a bit of a back-log build up of older posts, but hopefully I can catch up to the present shortly. Back on Monday 9th September (2019), we had a dinner themed around the Crunchy texture. Franca and Laura cooked the dishes, with Laura also hosting.

Entre

To start off the crunchy feast, Franca made her own corn tortilla chips with guacamole and sour cream.

Mains

Laura served up the main course, with crackling roast pork belly, crispy smashed potatoes, and apple, fennel and walnut salad.

Dessert

To finish, Franca gave us peanut brittle parfait ice-cream.

Socca (Flour) August 10, 2019

Posted by cint77 in Recipes.
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For 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 water straight away as mine were a bit thin. Make sure the pan is hot to get the bubbles.

Cauliflower Cake (Flower) August 10, 2019

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This dish from the Flower/Flour dinner is from Maggie Mariolis. There were no modifications to the recipe except that I only used 125g of Parmesan because that is the size of packets they sell at the supermarket, and I used dukkah because I couldn’t find black nigella seeds.

Flower/flour August 9, 2019

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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.

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.