I love throwing a dinner party, cooking for loved ones. Tonight I cooked for my dearest friends and their partners since it might be the only time we all are free. I have only a couple of months until I go to Korea. One friend’s parents are coming here in March and staying for over a month. Another friend’s family comes over to Perth as well in April. And we might be moving to Melbourne anytime soon so I wanted to have a nice dinner with them before we all get busy. I thoroughly enjoyed great company tonight. Love you all xxx
Hummus, Grilled Cheese, Chilli Chutney on Rosemary Bread
Orange Salad: Soak sliced red onions in cold water for 30mins. Slice Oranges and arrange them with red onion and green salad. Combine rose water, white wine vinegar and tamari sauce for dressing. Sprinkle pistachio nuts on top.
Grilled Veggies on Bean Salad with Tahini Dressing: Grill chopped eggplant, red capsicum, sweet potato, mushroom and zucchini. Put them on cooked French puy lentils, canellini beans and green salad. Drizzle a tahini dressing made of tahini paste, water and apple cider vinegar. Sprinkle hazelnuts and season before serve.
Roast Lamb with Couscous Salad: For couscous salad, combine cooked couscous, chopped parsley, capers, sun-dried tomatoes and pepitas. Season with salt and pepper. Put slices of roasted lamb on top and garnish with crumbed feta cheese and pomegranate.
Vanilla Flan: Combine 1 can of condensed milk, same amount of milk, 3 eggs and a teaspoon of vanilla extract. Coat caramelised sugar at the bottom of the flan tin. Pour the flan mixture into a tin and bake in water bath for 1 hour in the 160 degree oven. Cool it down and set in the fridge for an hour or more.