Welcome to a new round of cookinga2z.
Well, we’ve done ingredients and cuisines, so what do we do for our next alphabet round? Not wanting to be too restrictive we decided that our host for each meeting will choose a theme from the relevant letter. This time the theme was A – appetisers and Kathy was our host.
A tradition originating, perhaps in Russia or China and elevated to an art by the French,
Renaissance feast – reblogged from tiny-librarian.tumblr.com
appetisers or hors d’oeuvre in the 17th century were small dishes served with the meal but displayed outside the main work of display. Hors d’oeuvre literally means “outside the work”.
Our Appetisers day was held at Kathy’s place.
Pauline prepared Artichoke and Asparagus Fritters with a tasty olive relish.
Artichoke Asparagus Fritters
Sue made Cucumber and Salmon Rolls
Cucumber Salmon Rolls
Nadine made mini quiche.
Mini Quiche
Julie made Blackened Fish tarts with Mango Salsa.
Blackened Fish Tart
Wendy prepared Smoked Salmon Cake.
Smoked Salmon Cake
Despite our theme, traditionally the host prepares dessert. Kathy made Apricot, Walnut and Lavender Cake and guest Sophie prepared GingerNut caramels.
Apricot Walnut Lavender Cake
GingerNut Caramels
Credits:
Pauline’s Artichoke and Asparagus Fritters with Olive Relish was from Women’s Weekly Food
Wendy’s Smoked Salmon Cake was from Olga’s Flavor Factory
Julies Blackened Fish Tarts with Mango Salsa was from taste.com
Kathy’s Apricot Walnut Lavender Cake was from Yotam Ottolenghi’s book Plenty More
See our Recipes page for more recipes.
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