Our C meet was at Kathy’s where we shared a number of hours of good food, wine and hilarious story-telling; a fitting welcome for new member, Marie.
We started with Nadine’s Chicken liver pate served with rice crackers and toasted triangles, made by removing the crust from grain bread, rolling thinly then toasting till crisp.
This was followed by a Kathy’s Greek Chicken, egg and lemon soup (Avgolemono Soupa) served with freshly ground black pepper.
Joan provided Chargrilled Capsicum and Chorizo tartlets – perfect with our mandatory Champagne, supplied by Beatrice.
Wendy’s creation of Curried Chicken-stuffed Choko was a C-feast containing 11 C-based ingredients – Choko, Chicken, Canola oil, Cumin, Coriander, Chilli, Cayenne pepper, Capsicum, Carrot, Coconut Cream and Cashews – whew! Because of the spicy nature of this dish Wendy also prepared a Cucumber and mint yoghurt dip.
For dessert we had Di’s raw, vegan Cherry Garcia ice-cream, based on Coconut milk and Cashew milk.
Pauline presented a dark Chocolate and Cherry Clafoutis served with whipped Cream
and new member Marie brought sugar-free Coconut Chocolates with Cranberries and Cashews to accompany the freshly brewed Coffee.
Credits:
Cucumber & Mint Yoghurt Dip from Bestrecipes
Chargrilled Capsicum and Chorizo tartlets from Taste.com.au
Vegan Cherry Garcia Ice-cream from Raw Food Recipes
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