F … Favourite Foods

Is it sweet, savoury or spicy?  Maybe it’s a recipe passed down through the generations or perhaps one discovered from your loved cookbook or celebrity chef.  We all have our favourite foods, so here was our chance to share them at Anne’s.

Nadine made Nigella Lawson’s Butternut and Sweet Potato Soup

Pauline used a recipe passed down from her mother to make Broccoli pasties.

Laura displayed her Italian heritage by producing Gnocchi.

Wendy chose Neil Perry’s Chicken Saute with Pumpkin Puree

Anne, our host for the day, used Jamie Oliver’s recipe for Cheat’s Cheesecake.

Credits:

Nadine’s Butternut and Sweet Potato Soup was from a Nigella Lawson recipe.

Wendy’s Chicken Saute with Pumpkin Puree, a Neil Perry recipe, was from goodfood.com.au

Anne’s Cheesecake was from Jamie Oliver’s 30 minute meals recipe, blogged here.

See our Recipes page for more recipes.

E … Egyptian Foods

Egyptians have always enjoyed a rich variety of foods, thanks to fertility of their soil from the Nile river. In ancient times bread and beer was a staple, as well as a range of vegetables, particularly garlic, onion and beans, as well as meats, fish, poultry and various seasonings.

Nadine prepared dips, one of Beetroot and the other of Roasted Pumpkin, Cashews and Parmesan Cheese.

Julie made Ful Medames which is an Egyptian staple dish made of stewed beans with seasonings.

Anne made Dukkah-crusted Chicken with Roasted Carrot Salad

Wendy paired Egyptian Potato Casserole with Fattoush, a salad dressed with lemon and Sumac.

Kathy prepared Kushari, a vegetarian recipe of lentils, rice and macaroni, with a tomato sauce and caramelised onions.

Credits:

Anne’s Dukkah-crusted Chicken is from taste.com.au

Wendy’s Fattoush is from SBS Food. Her Egyptian Potato Casserole is from Cookpad

Nadine’s Pumpkin, Cashew and Parmesan dip is from Thermofun. Her Beetroot dip is from My Food Story.

See our Recipes page for more recipes.

A Belated Brunch

With everyone recovered and being Blessed with Beautiful weather our “B” Brunch was held at Pauline’s.

Beetroot and Haloumi Salad

Joan, our newest recruit, brought along a Beetroot and Haloumi salad.

Di produced Bocconcini-stuffed Chicken balls served with Bacon and corn omelette fritters. For those with more spicy palate, this could have chili and herbs added to the mince.

Bocconcini-stuffed Chicken balls

Pauline experimented with Bacon, Basil and Brie quiche muffins served with Broccoli, Butter Beans and crispy Bacon salad – with Balsamic vinegar dressing, of course.  These are also tasty served cold. For a lighter version the cream could be replaced by light milk.

Bacon,Basil & Brie Quiche

 

 

 

 

 

Laura provided multiple courses; Bocconcini rolls, a white Bean dip with Pita chips and a Blueberry cheesecake.

Bocconcini Rolls and White Bean dip

 

 

Kathy modified a recipe from an old magazine by using fresh chili to produce Braised Broccoli with Brown Rice.

Braised Broccoli

Wendy’s desserts included Banana-Blueberry cupcakes (gluten-free) and Beetroot Icecream.  For variety, Wendy and Pauline served the icecream with a choice of Chili chocolate sauce or Clove and Chili chocolate sauce.

Blueberry cupcakes

 

 

Chris couldn’t attend but sent her recipe for Bacon, Bean–shoot, Broccoli and Bok Choy stir-fry.  See our Recipes page for all of our recipes.

Credits:

Beetroot and Haloumi Salad: Cheesematters

Bacon Omelette fritters: Taste.com.au

Bocconcini-stuffed chicken balls:  Yummly.com

Beetroot Icecream:  Triplemotion