D … Desserts

Who doesn’t love dessert? The word comes from the French desservir, meaning to remove what has been served. Since the 16th century it has referred to the food consumed after the main meal has been removed.

Wendy served Mango-Coconut Dessert Soup with homemade icecream. Ten minutes to prepare and one hour in the fridge for this deliciously simple dessert.

Laura made Poached Pears in Spiced Brown Sugar Syrup, accompanied by Baked Ricotta with Honey, Almonds and Orange Syrup.

Kathy prepared Chocolate Mousse. A dessert spread must have chocolate!

Pauline made a colourful Dragonfruit Cheesecake with freshly-picked dragonfruit – watch those prickles!

And Sue prepared a classic Sticky Date Pudding.

Credits:

Wendy’s Mango Coconut Dessert Soup is from Havoc in the Kitchen. See the Recipes page for her ice-cream recipe.

Laura’s Baked Ricotta is from Women’s Weekly Food.

Her Poached Pears recipe is from taste.com.au

Pauline’s Dragonfruit Cheesecake is from Tropical Fruit World.

Kathy’s Chocolate Mousse is from Donna Hay.

See our Recipes page for more recipes.

D…..Delicious

This time we met at Joan’s but, as D ingredients are not common and to avoid too much Duplication, we accepted dishes starting with the letter.

Dragonfruit Salsa Scallops

Entrée was Pauline’s Dragonfruit Salsa Scallops, modifying a recipe from Foodnetwork by adding mint and garlic chives, topping with finger-limes and serving the seared scallops in their shell on a bed of rocket.

Marie produced a Tomato and Lentil Dahl from her Thermomix recipe book.  It was accompanied by Naan bread supplied by Kathy who somehow managed to deliver despite being on holiday in USA.

Dahl with Naan bread

Date, Rocket, Fetta & Prosciutto tart

Laura made a Date, Ricotta, Fetta, Prosciutto and Rocket tart modified from a taste.com.au recipe. She also supplied a Date and Almond Couscous salad  from Epicurious that was served with Jeanne’s Duck dish (below).

Date, Almond and Couscous Salad

Drover’s Dinner

Wendy made a “D” version of a Ploughman’s lunch – a “Drover’s Dinner”: Beer Damper with Danish Blue cheese, Duck breast, Davidson Plum jam and Date relish.

Duck a l’Orange

Jeanne made a Duck a l’Orange accompanied by Fennel salad with Dill and Mandarine and served with Laura’s couscous salad.

Fennel Salad

Sticky Date Pudding

Joan provided dessert of Dark Chocolate Sticky Date Pudding with Butterscotch Sauce.

We finished with a Dark chocolate treat from Chris that included Dates, peanut clusters, macadamias and walnuts.  She called them Dates, Dark Walls, Dungballs and Dirty Roaches.

Dark Chocolate treats

Credits:

Date, Prosciutto Fetta and Rocket tart inspired by taste.com.au

Dragonfruit Salsa Scallops based on a recipe from foodnetwork.com

Dark Chocolate Sticky Date Pudding  from taste.com.au.