A short while ago, we hosted round three of the dinner ‘competition’ that I’ve been invited to join.
The theme for the night was Mexican-fusion. Not so much a ‘formal’ theme, but definitely fun. We decided on the following menu items: spicy black bean tostadas; pumpkin, feta, and pine nut quesadillas; and chocolate coconut molten lava cakes.
The menu was shaped in part by our guests’ dietary requirements: vegetarian; and also onion, coriander, and chilli free. A common juggle amongst today’s dinner hosts! To cater to our party’s needs we also made variations of a few of the menu items, or omitted some of the original ingredients altogether.
I think we fared well and I was particularly pleased with our entrée and dessert dishes. The tostadas were a novel introduction to the night, and the molten lava cakes were too inviting to refuse. Our guests seemed happy!