Thursday, 25 September 2014

The Perfect Spring Lunch

It is spring here in Australia and we are on school holidays, we are having such a blast entertaining at the whitecottage, today I had two of my fabulous girlfriends and their munchkins over for a spring lunch. I cooked my staple spring dishes, I know them well, I cooked them for years and they are always a hit, we had a great time chatting, laughing and eating.

The munchkins 8 of them to be exact ran around the house like headless chooks they had a blast and that's when you know the luncheon was a success - happy munchkins = happy mothers. 

I am having a Nigella moment as I write this I am having a cuppa and some left over cake that my gorgeous friend Leanne brought, Chocolate Quinoa Cake, so decadent so delish.

I wrote the recipes for the perfect Spring Lunch.

Why don't you give them a go. Cheers Karla

TODAY'S SPRING MENU
 
Baked ricotta garnish with Rosemary and sea salt
Grilled Salmon
Green beans, peas and mint salad with a mustard vinaigrette
Grilled chicken
Grana Padano, pear rocket salad with a balsamic vinegar
Baked Pumpkin with fresh herbs
Frozen berry yogurt, meringues with  raspberry sauce
 
BAKE RICOTTA
Dress with fresh rosemary, seal salt and drizzle with olive oil and bake for 20 minutes at 220c, serve hot.
 
GRILLED SALMON
Grill skin first until crispy, 2-3 minutes then 1 minute on each side depending how well cooked you prefer.
GREEN BEANS, PEAS  AND MINT SALAD
Boil beans for 4 minutes in hot water then add peas and cook for a further 2 minutes
when cool add sliced red onion and fresh mint leafs.
MUSTARD VINAIGRETTE - 2 tbsp. Dijon mustard. 2 tbsp. white balsamic vinegar. 1 tbsp. olive oil a pinch of sugar, salt and pepper and stir until thickened, drizzle over salad.
GRILLED CHICKEN
2 chicken breast thinly sliced
MARINADE- 2 tbsp. American mustard 1 tbsp. Vegetable seasoning. 1tbsp olive oil mixed together  and coat chicken pieces and grill for 2-3 minutes each side or until cooked.
GRANA PADANO, PEAR ROCKET SALAD
Rocket leaves, sliced pear and grana padano, drizzle with balsamic vinegar.
 
BAKED PUMKIN
Butternut pumpkin sprinkled with chopped fresh sage, thyme, chilli flakes and drizzle with olive oil bake for 40 minutes.
DESSERT
Shop bought meringue, berry and cream yogurt, fresh strawberries and raspberries.
RASPBERRY SAUCE - 100g frozen raspberry 2 tbsp icing sugar 50 mls apple juice and blitz with the blender until smooth and drizzle over your delish dessert.
 

3 comments:

  1. Wow Karla! What a lovely thing to do for your friends. Your menu looks delicious!!

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  2. Thank you Kirsten, I do love hosting for my friends I kove talking and love eating, these ladies are just amazing such great friends. The food I cooked today is really delicious is always a winner.

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