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Fast Fusion October 23, 2016

Posted by andrewescott in Dinners.
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On Sunday 11th September, Pam hosted a speedy recipe club called Fast Fusion. Together with Kerri, they decided to make all the dishes from scratch starting at the beginning of the evening.

Main

Fast Fusion Theme - Mains (2 of 2) Fast Fusion Theme - Mains (1 of 2)

The main course was glazed pork with Japanese slaw.

Dessert

Fast Fusion Theme - Dessert

The fast dessert was coconut sticky rice with caramelised pears.

White Chocolate and Cranberry Bread-and-Butter-Pudding August 7, 2016

Posted by kerribatch in Recipes.
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Winter Celebration ThemeThis was a component of the dessert in the Winter Celebration dinner, and is based on this bread and butter pudding recipe.

I used mandarins instead of satsumas.

Vanilla and Clove Icecream (Winter Celebration) August 7, 2016

Posted by kerribatch in Recipes.
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Winter Celebration ThemeThis was a component of the dessert in the Winter Celebration dinner, and is based on this vanilla icecream recipe.

I added 6 cloves to the custard as it was cooking and steeped them overnight, straining them out when I put the custard into the ice-cream churner.

 

Winter Celebration August 7, 2016

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On Monday 6th June, Kerri and Pam served us delicious, warm food that was appropriately a Winter Celebration. For this dinner, Kerri hosted.

Entré

Winter Celebration Theme

To begin, Pam served us a roasted fennel, red onion and orange salad.

Main

Winter Celebration Theme

The hearty main dish was Pam’s Andalusian stew.

Dessert

Winter Celebration Theme Winter Celebration Theme

To conclude the meal, Kerri served two desserts: a walnut cake with vanilla and clove ice cream, and a white chocolate and cranberry bread-and-butter-pudding with cranberry and mandarin suzette.

Pomegranate May 21, 2016

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On Monday 11th April, our dinner was themed around Pomegranate! Laura hosted and cooked the dishes with Kerri.

Drinks

Pomegranate Theme - Kerri's Drink

Kerri provided refreshments in the form of a pomegranate margarita cocktail.

Entré

Pomegranate Theme - Laura's Entre

The first dish was Laura’s pomegranate-infused spaghetti with garlic sage butter.

Mains

Pomegranate Theme - Laura's Main (1 of 2) Pomegranate Theme - Laura's Main (2 of 2)

For mains, Laura served up a spinach and pomegranate salad and a pork roast with pomegranate and walnut filling.

Dessert

Pomegranate Theme - Kerri's Dessert

The scrumptious end to the meal was Kerri’s pomegranate cheesecake.

Citrus March 12, 2016

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For our first dinner in 2016, we met on Monday 18th January at Andrew’s house for a dinner in the theme of Citrus. Kerri made the savoury dishes and Andrew made the sweet ones.

Drinks

Citrus Theme - Andrew's Drink

To begin the meal, Andrew provided some lemonade refreshments.

Entré

Citrus Theme - Kerri's Entre

The first dish was Kerri’s orange, ginger and carrot soup.

Mains

Citrus Theme - Kerri's Main (2 of 2) Citrus Theme - Kerri's Main (1 of 2)

For main course, Kerri served up a delicious chilli lime chicken and a cauliflower salad with cumin and orange dressing.

Dessert

Citrus Theme - Andrew's Dessert

To finish the meal, Andrew made a Christine Manfield chocolate jaffa mousse cake with orange caramel, and lime and salted caramel popcorn.

Wrapped In Leaves November 2, 2015

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On Sunday 4th October, Kerri hosted recipe club with the theme “Wrapped in Leaves”. Kerri and Pam made the dishes.

Savoury

Wrapped In Leaves Theme - Main Wrapped In Leaves Theme - Main Wrapped In Leaves Theme - Main Wrapped In Leaves Theme - Main

We began the meal with a banquet of savoury dishes: vegetarian lettuce cups, chicken wrapped in pandan leaves, bo la lot (beef wrapped in betel leaves), and bahn xeo (pancake wrapped in lettuce).

Sweet

Wrapped In Leaves Theme - Dessert Wrapped In Leaves Theme - Dessert

The sweet dishes to finish the meal were: Kuih Tako and Steamed sticky rice cakes with banana (wrapped in a banana leaf).

New Orleans August 2, 2015

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On Monday 6th July, Pam and Kerri served us up a delicious New Orleans themed dinner at Kerri’s house. Pam looked after the savoury dishes, while Kerri provided us with the sweet ones.

Drinks

New Orleans Theme - Kerri's drink

Ahead of the main course, Kerri got us in the mood for food from the originator of the cocktail with a strawberry margarita.

Mains

New Orleans Theme - Pam's main (1 of 2) New Orleans Theme - Pam's main (2 of 2)

Pam served us two savoury dishes for main course: a green gumbo followed by a chicken etouffee.

Dessert

New Orleans Theme - Kerri's dessert (1 of 3) New Orleans Theme - Kerri's dessert (2 of 3)

Kerri concluded the meal with two sweet dishes: deep-fried (gluten free!) beignets and an eight-layer Doberge cake.

Easter Bunny June 8, 2015

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The theme for Monday 13th April was the Easter Bunny (the week before was Easter) and included food inspired by the humble bunny. Jacinta hosted, and cooked along with Kerri.

Entré

Easter Bunny Theme - Table Easter Bunny Theme - Kerri's Entre

In Jacinta’s delightfully Easter-themed dining room, Kerri served up some delicious sweet potato, carrot and chickpea soup.

Mains

Easter Bunny Theme - Kerri (2 of 2) Easter Bunny Theme - Jacinta's Main (1 of 2)

For main course, Jacinta gave us dressed lettuce together with rabbit pie (with mushroom pie as an alternative).

Dessert

Easter Bunny Theme - Kerri's Dessert

For dessert, Kerri made us a deconstructed peanut butter easter egg parfait.

Gluten-free Spice Cake with Cream Cheese Frosting (Christmas) December 7, 2014

Posted by kerribatch in Recipes.
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Christmas Theme - Kerri's Dessert (2 of 2)One of the highlights of our Christmas spread, this recipe is based on a Southern Buttermilk Spice Cake recipe from About Food.

Instead of brown sugar frosting, it was cream cheese based. Use equal parts cream cheese and butter, with enough icing sugar to get a frosting consistency.

Also, it was made with this gluten-free flour mix, xanthan gum and extra baking powder.