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.

I…India

 India

Maybe not quite Bollywood, but Laura’s place was draped in colour and everyone came in a version of national dress for our India day.  Saris abounded but, of course there had to be one who did a Christopher Columbus and came as a western “Indian” rather than eastern, complete with feathers in her hair and a Pocahontas tunic.

Laura, with Kathy’s assistance, created an exotic table that we spread with a range of dishes and the smell of spices filled the air, impressing our guests for the day.

Chris prepared a “native” meal of corn, pine nuts, greens and lemon salad, served with corn bread.

Native Meal

 

 

 

 

Marie’s creation was an Indian-inspired Mushroom Soup.

Mushroom Soup

 

 

 

 

 

 

Guest for the day, Sonya, prepared Dal Shorva (Lentil Soup) – photograph unavailable.

Our host, Laura made Mango Lassi, Chana Masala, Naan Bread and Almond Chikki (Almond Brittle).

Mango Lassi

Chana Masala

Naan

Almond Chikki

 

 

Laura’s guest, Eva, provided an Eggplant, Pumpkin and Zucchini Curry.

Eggplant Curry

 

 

 

 

Pauline prepared Vegetable Fritters with Yoghurt Dip.

Vegetable Fritters

 

 

 

 

Wendy made Navratan Korma, a Vegetable Korma.

Navratan Korma

 

 

 

 

Julie prepared Kofta Kari – curried meatballs in a hot sauce.

Kofta Kari

 

 

 

 

 

Kathy made Butter Chicken with Cauliflower Rice.

Butter Chicken

 

 

 

 

 

 

Nadine made a dessert of Sweet Carrot Halva, made from grated carrots simmered in spiced milk.

Carrot Halva

 

 

 

 

 

Credits:

Wendy’s Navratan Korma was from My Heart Beets.

Julie’s Butter Chicken was from Quirky Cooking

Sonya’s Dal Shorva (Lentil Soup) was from food.com

Laura’s Chana Masala was from Holy Cow Vegan Recipes

Laura’s Naan Bread was from Taste.com

Laura’s Almond Chikki was from Manjula’s Kitchen.

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.

Mmmmm…what more is there to say?

Our M day was held at Jeanne’s and the letter describes it – yuMmmmmmmm.
Marie’s Mushroom Soup was inspired by a Thermomix recipe. She used Flat, Portobello and button mushrooms for flavour.

Mushroom Soup

Kathy produced Sherry Vinegar Marinated Mackerel.

Marinated Mackerel

Chris created Macadamia Crumbed Chicken with a Mango, Mushroom and Avocado Salsa.

Macadamia Crumbed Chicken

Joan made a Mushroom Lasagne that was a big hit with everyone.

Mushroom Lasagne

Wendy made an easy and delicious Honey Mustard Chicken.

Honey Mustard Chicken

Cajun Meatball

Julie produced individual serves of Cajun Meatloaf, made in muffin tins.

These were accompanied by Pauline’s Macaroni, Mortadella and Mozarella bake.

Macaroni, Mortadella, Mozarella Bake

Laura made Maple-Syrup Caramelised Camembert served with fresh fruits and mint chocolate biscuits (yum).

Maple Syrup Camembert

Jeanne made a Mars Bar Cheesecake with fresh strawberries and cream accompanied by Laura’s Macadamia Toffee.

Mars Bar Cheesecake

To celebrate birthdays for Beatrice and Jeanne, Wendy produced another of her marvellous birthday cakes.

Birthday Cake

Credits

Wendy’s Honey Mustard Chicken is from goodlifeeats.com

For more great recipes, check out our Recipes page.