G … Gourmet BBQ

For our G day Wendy decided to host a Gourmet Barbecue on her farm. Some opted for a ride on the tractor to the site under the pine trees, while the more timid just trudged up the hill to find a beautifully set table with a fine view. The table was laid with each person’s contribution and much feasting ensued.

Pauline made Chicken and Prune Roll with cranberry sauce, a tasty dish that can be eaten hot or cold. She has substituted turkey in the past and occasionally included pistachio nuts.

Anne prepared traditional Scotch Eggs, served with a spicy tomato chutney.

Julie made Buffalo Wings with Blue Cheese Dipping Sauce.

Kathy made a Goat’s cheese, Pistachio and Pea Tart.

She also included Fattoush Salad.

Marie’s Savoury Loaf was a yeast-free version of a familiar recipe.

Jeannie presented tasty Gourmet Sausages wrapped in Bacon.

Laura made Focaccia Parcels with home-made Salami, accompanied by individual Bocconcini and Tomato Salads.

Despite being stuffed from our feast, no-one could resist Wendy’s Dessert table.

Credits:

Anne’s Scotch Eggs recipe is from The Recipe Website

See our Recipes page for more recipes.

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.