I had Mabel over for dinner this weekend - instead of our usual foray into JBR. Mabel and I have been friends since we were 9 years old and have by some miracle (and effort) kept in touch despite moves in schools and ultimately countries...until we met here again in Dubai.
I decided to cook her something special for dinner. Inspired by Tastespotting and eventually Shane's tries at some recipes I chose to make some Pumpkin Spinach Feta Salad (the same salad Mabel and I like eating at a restaurant here called Circles), then That Zuchinni Cupcakes for main, Andy cooked steak as well. We finished off with some Decaf Latte and the Raspberry Lemon cupcakes. I did a variation and blended frozen raspberries with yogurt to make a sauce on top of it. Andy found the lemon rinds annoying...I think I cut it too thickly (the recipe called Zest, and well I put rind). I found the chewiness quite interesting though.
Spinach Feta Salad
600 grams unseeded pumpkin - cooked at 200 C oven for 45 mins each side if thick
* baste with 2 tsp honey + 1 tbsp olive oil (or as needed)
Toss with:
a bed of 4 cups baby spinach leaves
1/2 cup quartered feta cheese
75 grams sundried tomatoes
toasted pine nuts
Dressing
4 tbsp olive oil
2 tbsp lemon juice
1 tbsp mustard
pepper and salt to taste
Here are the links of the other recipes
That Zuchinni Cupcake
Raspberry Lemon tart
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