Dinner Party Series: Our House

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.

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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.

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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!

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Ready, set, cook!

I have been invited to join a cooking contest! The competition is amongst a few friends and will run approximately every second weekend. Four sets of pairs will host a dinner party (dinner, followed by dessert) over approximately eight weeks.

Last Saturday, we were hosted by Kara and Andy.

Here’s what they served up:

Beetroot, feta, and walnut tart – with a balsamic reduction

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Courgette ‘pasta’ with bean ragout

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‘Deconstructed cherry ripe’, consisting of homemade mango-passion sorbet, dark chocolate with popped wild rice, and berries

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An impressive start, right?

It’s on!!