table of contents
SOUPS
chicken and sweetcorn soup curried pumpkin soup hearty minestrone soup lentil, vegetable and lamb shank soup pea soup with gnocchi dumplings potato and leek soup roasted red pepper, tomato and corn soup tomato, carrot and lentil soup
STARTERS
meditteranean influenced: antipasto baked ricotta bruschetta with tomato and basil caramelised onion, rosemary and goat’s cheese pizza grilled mushrooms with marscapone, served on polenta rounds individual asparagus pies roasted pumpkin and feta filo triangles spinach and ricotta triangles
asian inspired: barbecued eggplant with miso sauce california rolls chicken san choi bow chicken satays with spicy peanut sause low fat vegetarian spring rolls mini thai green curry pies pumpkin, tofu and miso lettuce wraps spicy roti wraps steamed chicken and shitake mushroom dumplings steamed tofu and vegetable dumplings vegetarian san choi bow
MAINS
beef beef with blackbean sause chilli con carne marinated eye fillet cooked on the barbeque sweet and saucy mini meatballs teriyaki beef
chicken baked moroccan chicken chicken with honey, soy and sesame seeds low fat satay chicken stirfry tandoori chicken with cucumber raita fish baked baby barramundi - asian style steamed salmon with ginger and spring onions teriyaki salmon
lamb barbecued lamb backstraps osso bucco - peasant style osso bucco - traditional style souvlakia with a tomato and yoghurt sause
vegetarian mains chickpea and vegie curry with toasted cashew nuts chinese broccoli and shitake mushroom stir fry with noodles indian dhal (lentils) ‘nivik’ (middle eastern dish of chickpeas and spinach) penne pasta with tuna and sundried tomatoes spanakopita (greek spinach pie) spinach and ricotta cannelloni spinach quiche sweet potato and lentil burgers teriyaki tofu vegetarian eggplant moussaka vegetarian lasagna
salads alon’s green olive salad baby spinach salad with a tandoori dressing barbecued asparagus topped with feta couscous with chickpeas, roasted vegies and a tahini sauce crunchy asian coleslaw greek salad green bean salad with a sesame dressing japanese appetiser salad roasted pumpkin and spinach salad with a curry dressing salad of mixed greens with toasted seeds smoked trout and penne salad tomato salsa with feta cheese warm oriental chicken salad wild rice salad with toasted cashew nuts
sides baked vegie slice cheesy polenta corn cakes chinese fried rice easy microwave rice grilled polenta triangles honey roasted pumpkin low fat scalloped potatoes marion’s spinach souffle mexican guacamole mini cheesy corn muffins roasted french onion potatoes roasted sweet potato with cumin
DESSERTS AND CAKES
apple and rhubarb pudding exotic fruit salad french vanilla ice-cream with honeycomb pieces miriam’s chocolate mousse sticky date pudding best ever chocolate cake chocolate chiffon cake individual carrot cakes individual lemon tarts individual strawberry tarts mini scones with jam and cream to die for cheesecake warm apricot cake warm coconut and lime syrup cake
BISCUITS, MUFFINS AND SLICES
double chocolate chip cookies granny’s yummy ginger biscuits mini meringues yo yos banana and double choc-chip muffins raspberry and white chocolate chip muffins cherry ripe slice leah’s lemon slice mars bar slice rocky road
SUGGESTED MENU PLANS
for a variety of occasions, featuring dishes from book one:
japanese banquet asian yum-cha sunday brunch al fresco dinner barbecue for a crowd summer picnic pre dinner nibbles impromptu dinner big family dinner the in-laws are coming for dinner afternoon tea mexican fiesta indian banquet vegetarian feast |