– 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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Laura provided a Feta platter: Feta-stuffed Cucumber Rolls, Feta Prosciutto Rolls and Fennel Seed Tartlets with a range of savoury-topped Feta fillings.
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.
Pauline prepared a soup dish – Zuppa di Finocchio e Funghi (Fennel and Mushroom Soup) served with home-made Grissini Finocchio.
Wendy created a Fish pie – her own recipe, using Mackerel and home-made gluten-free pastry.
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.
Marie used the same liqueur in her Poached Figs with Crème Patisserie (Egg Custard) and Frangelico.
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.
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