– and we all came away stuffed!
Our F-day was held at Kathy’s and what a varied menu we produced, starting with Julie’s Smoked Fish (Mackerel) Dip. Julie smokes her own meats and this was pungent and tasty, but any bought fish is suitable.
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Smoked Fish Dip
Laura provided a Feta platter: Feta-stuffed Cucumber Rolls, Feta Prosciutto Rolls and Fennel Seed Tartlets with a range of savoury-topped Feta fillings.
Savoury Feta Platter
Kathy prepared a number of dishes. The first was a Feta and Melon Salad with Almonds, Mint and Rose Syrup, which was an interesting balance of flavours.
Feta, Melon & Rose Syrup Salad
Pauline prepared a soup dish – Zuppa di Finocchio e Funghi (Fennel and Mushroom Soup) served with home-made Grissini Finocchio.
Zuppa di Finocchio e Funghi
Wendy created a Fish pie – her own recipe, using Mackerel and home-made gluten-free pastry.
Fish Pie
Freekeh, Feta and Basil Fritters
Joan made Freekeh, Feta and Basil Fritters, garnished with slow-roasted tomatoes. Freekeh is roasted green wheat grain.
Then we spoiled ourselves with a range of desserts.
Di made a ‘wicked’ variation of a familiar favourite – Frangelico Tiramisu, using home-made gluten-free sponge fingers.
Frangelico Tiramisu
Marie used the same liqueur in her Poached Figs with Crème Patisserie (Egg Custard) and Frangelico.
Figs & Crème Patisserie
Then we had Kathy’s other dishes – Helbeh, a Fenugreek cake from the Middle East and we finished with her Spicy Fig and Chocolate Bread.
Helbeh cake
Spicy Fig & Choc Bread
It seems that as we gain experience we are all becoming more confident and creative with recipe selection and presentation.
Credits:
Fennel Seed Tartlets from gatherandgraze.com
Feta Prosciutto Rolls from eatingrichly.com
Feta-stuffed Cucumber rolls from taste.com.au
cookinga2z 