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Thursday, 31 July 2014

Menu for that Friday feeling


Summer days, Glasgow 2014, happy times and reason enough to celebrate and #eatscottish. That's what our guests will be doing on Friday. We're serving:

To start
Hot smoked salmon and spring onion tart

To follow
Venison with tomato, parsley and olive salad

To finish
Summer fruits, mascarpone and white chocolate ice cream, petite chocolate brownies.

Raspberry, strawberry and blueberry iced lollies

#bakingwithatoddler Summer Edition.

E and A are loving Summer and we have been making batches of iced lollies every couple of days. I picked up the moulds in Ikea and they have been such a hit. They keep me happy too as it's great to see the girls devour a healthy treat with enjoyment rather than fuss and a perfect way to cool off.

Sometimes we ripple them with yoghurt, others it's pure fruit and on our more adventurous days, we freeze in layers to produce stripes. It's so simple it doesn't warrant a recipe, simply wash fruit, puree and add yoghurt if desired. There's lots of inspiration here and here, if you get really into it. Please share your favourite flavours if you do, so far ours is raspberry, strawberry and blueberry ripple.

















Wednesday, 30 July 2014

Menu for a birthday girl

There'll be a bit of a party at our Table tomorrow night with this menu:

To start
Chicory, blue cheese, walnut and strawberry salad with Chris's homemade soda bread.

To follow
Beef, salsa verde, truffled beans and peppers, crispy potatoes.

To finish
Summer fruits, mascapone and white chocolate ice cream, petite chocolate brownies.

For a Scottish, Italian feast #2, in pictures.

A group of friends were reunited at our Table on Saturday night, the chatter, wine and later port were wonderfully free flowing and the bright colours and flavours of our dishes savoured and enjoyed. Here are the photos.


My favourite kind of blue.


Bringing the garden in.


 To welcome Caledonian blue cheese mousse, homemade oat biscuits.


 A selection of homemade breads including date and walnut and sun dried tomato (thanks Tara).


 To start Nectarine, Mozzarella, Parma ham, green leaves.



 To follow Beef, salsa verde, green beans, crispy potatoes.



 A cheeky cheese course Fig, nectarine, Tallegio, homemade crackers.


  To finish Ricotta and white chocolate cheesecake, strawberries with basil, walnut and date shards.


Saturday, 26 July 2014

For a Scottish, Italian Feast #1, in pictures.

Despite our first ever group cancellation this week and thanks to some enthusiastic diners joining us last minute, Friday's supper went ahead with all the usual verve and reminded us happily of how our supper club started at the original Charlie and Evelyn's Table. The guests and flavours were vivacious and we hope we transported their taste buds to Italy with some fine Scottish produce. Here are my pics.








To welcome Caledonian blue cheese mousse, homemade oat biscuits.


Pea and pecorino smash, toasted ciabatta.


To amuse Pappa al pomodoro.




To start Venison carpaccio, garden salad (thanks Hannah), orange.






 To follow Pan-fried cod, tomato farro, green beans, salsa verde.



Fig, nectarine, Tallegio, homemade crackers.



 To finish Ricotta and white chocolate cheesecake, strawberries with basil, walnut and date shards.




With coffee Chris's homemade chocolate truffles.

Thursday, 24 July 2014

Menus for two Scottish, Italian feasts.

Soaking up the culinary inspiration, flavours and sunshine of Tuscany last week, we present two menus which bring our findings to you. And, there are still four seats at the Table this Friday, so you still have chance to enjoy some of these dishes personally if you're not already coming! Please email today to reserve your places.

To start
Venison Carpaccio, garden flowers and herbs, Parmesan, orange

To follow
Pan-fried cod, tomato farro, green beans

To finish
Ricotta cheesecake with balsamic and basil strawberries.



And on Saturday night,

To start
Nectarine, Mozzarella, Parma ham, green leaves

To follow
Beef, salsa verde, green beans, crispy potatoes.

To finish
Ricotta cheesecake with balsamic and basil strawberries.


Tuscany

It was delicious.










































Pictured above: 

Sunflowers / anti pasti / spinach souffle / stuffed courgette flowers / gelato / cappuccino / pizza making / pizza eating / Chris's pasta / ice lollies / olives / blue skies / shady piazzas / rose / salads / polenta with chicken liver / anti pasti locali / ragu / rolling hills / wonderful courgettes / more pizza / beautiful sunsets / tomatoes / tomatoes / tomatoes/ sliced for lunch / more fresh pasta / two little chefs.