We've friends round for supper on Saturday night, and we have promised to make mushroom risotto as there's a bit of an Italian theme to our meals. I've been pondering what to make and I'm on a strict budget so am more limited than normal so this is what I've come up with - it may change.....
Antipasti to start
Peter's bought a selection of cured meats.
Buffalo Mozzarella - sprinkled with my best olive oil at the last minute.
Marinated grilled veg - peppers, courgettes, aubergine (home made).
I might make bread sticks, I might not make bread sticks. I've never made bread sticks before.
Olives from my olive pot.
Home made sun dried tomatoes.
Possibly some squid - blanched and dressed with lemon and parsley or grilled with chilli? Might be too much - hassle and food.
A sprinkling of pomodorini, basil leaves and Belazu balsamic vinegar.
I like to serve my antipasti on big white square platters so that people can eat exactly what they like. I find that if I plate it up, it always looks like far too much food, and I personally prefer the veg to the meat and I'm sure I'm not the only one.
Fantastic mushroom risotto from River Cafe Blue, I've made this loads of time and it's a joy.
Rocket salad, nice and simple with a little olive oil and white wine vinegar.
This is the problem, I wanted to make Angela Hartnett's chocolate, mint and vanilla semifredo, but I've not got room in the freezer, I've only got a silicone loaf tin which might go a funny shape when full of delicious goo, and it will be about 10 million calories and I'll have to scrounge some mint liqueur from a bar. Apart from all these negatives, I really want to make it, it sounds so delicious and it's properly Italian!
But, Peter came home last night with two massive bunches of rhubarb which has set me in a spin as I quite like it but I don't want to just serve a bowl of sloppy pink stuff nor do I want to faff with pastry. So I think I have a compromise, when we had our last meal at mum's she did a great pudding which was roasted rhubarb which means it's quite firm and not the sloppy gloop you get when it's poached and it was served with a cheats ginger ice cream, which is basically a good vanilla ice cream mushed up with chopped stem ginger. It was delicious and I think it's what I'll do.
Too much? I don't know, everyone loves cheese and we have a fantastic local cheese shop and I'd get a big chunk of one cheese, Dolcelate probably and serve with celery, walnuts and grapes.
As well as all that I've got to go for a run in the morning to undo the vast amount I've been eating lately (pizza on Wednesday, Chinese tonight, all of the above tomorrow and then a wedding on Sunday - I am doomed), the flat if filthy and messy, so that's tons of hoovering, cleaning and sorting. Busy busy busy. At least the food is hassle free!
Post a Comment
Sign up for my newsletter for updates and offers - http://bit.ly/dQVCq5