O … Oman

 

  Oman

Joan was the host.  She didn’t have much choice of countries as Oman is the only country starting with the letter O.

Muscat, Oman

Oman is an absolute monarchy under the control of Sultan Qaboos since 1970.  Its cuisine is a spicy blend of Persian, North African, Indian and Arab influences.

Only a few enthusiastic cooks were able to make our Omani day, but they enjoyed another tasty gathering.

 

 

Kathy prepared Omani Lamb Kabouli

Lamb Kabouli

 

 

 

 

 

 

Julie made Mashuai with Lemon Rice, one of the national specialties of Oman, usually prepared from spit-roasted Kingfish.

Mahuai with Lemon Rice

 

 

 

 

 

 

 

 

Marie made an Omani version of Macaroni and Cheese, baked with tomatoes and mushrooms for a hearty meal.

Macaroni and Cheese

 

 

 

 

 

 

 

 

Joan made Creamy Tapioca Pudding for dessert.

Tapioca Pudding

 

 

 

Credits:

 

Marie’s “Better than Macaroni and Cheese” is from RecipeLand.

Julie’s Masuai with Lemon Rice is from Sydney Cooking School

Joan’s Creamy Tapioca Pudding is from Recipes Wiki at Fandom

See our Recipes page for more recipes.

A for Aussie

Australia

 

 

For our first International day Jeanne chose the theme of Australian.  Despite the temptation there was not one kangaroo or emu recipe.

Mini Beef & Guinness Pies

Julie produced mini meat pies, a variation on the Aussie classic, based on a Beef and Guinness Pie recipe.

 

 

 

 

 

 

Joan made Lamb and Haloumi cheese sausage rolls which would have pleased Sam Kekovich, the face of Australia Day Lamb advertisements.

Lamb Haloumi Sausage Rolls

 

 

 

 

Pauline made Chicken and Weetbix sliders with home-made mini bread rolls (Weetbix was developed in Sydney in the 1920s)

Chicken Slider

 

 

 

 

 

 

 

 

Kathy prepared Chicken, Mango and Macadamia Salad, capturing the Aussie sporting colours of green and gold.

Chicken Mango & Macadamia Salad

 

 

 

 

 

 

 

Chris barbequed Lamb loin chops, one of the favourites of Sam, the “Lambassador”.

Barbequed Lamb Chops

 

 

 

 

 

Laura produced Meat pies with mushy peas from her own recipe, a variation on a pie floater.

Pie with Mushy Peas

 

 

 

 

 

 

Jeanne made a Lamington sponge, the classic Aussie cake.

Lamington

 

 

 

 

 

 

 

Wendy made a Pavlova with Mango and Passionfruit, surrounded by chocolate rum balls served in chocolate cases.  The argument about whether Pavlova was first made in Australia or in New Zealand will never be settled, but no-one can argue that it is not an iconic Australian dessert.

Pavlova

 

 

 

 

 

 

 

 

Credits:

 

See our Recipes page for more recipes.

L … luscious luncheon perhaps?

We gathered at Kathy’s for a special “L” day as we also celebrated upcoming birthdays for two of our members.

We started with Wendy’s Lentil, Lima Bean and chorizo patties, served with a tomato sauce.

Lentil Patties

Wendy commented that she would like it with some chilli added to the patties, but had left the recipe mild so that all could enjoy them.

 

Laura produced an old family favourite, usually served at Easter; Ling fish in an Olive sauce served with home-made olive bread. Her recipe on our Recipes page includes another of her presentations of Baccala.

Baccala

 

Jeanne made a hearty Lamb and Pearl Barley soup sourced from a recipe from Huey’s Kitchen.

LambBarleySoup

 

Nadine took a different approach, serving lettuce cups filled with Chicken and yoghurt couscous.

Lemon Chicken in Lettuce cups

 

Majadra

Kathy made Mejadra, Lentils and brown rice served with Lemon yoghurt, from her favourite source, Yotam Ottolenghi’s “Jerusalem”

 

Pauline made a Lychee Chicken curry

Lychee Chicken Curry

 

Julie created an unusual Lavender Panna Cotta

Lavender PannaCotta

Joan made a White Chocolate Lime Angel Cheesecake

Lime Angel Cheesecake

As Joan and Julie had upcoming birthdays Wendy helped us to celebrate with a lavishly decorated birthday cake.

 

Credits
Kathy’s Mejadra is from Jerusalem