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Sunday, 9 September 2012

Another menu for Team GB {and a birthday girl}, in pictures.

Last night we hosted a supper for friends and a very modest birthday girl (so modest in fact that we didn't even know it was her birthday until her friends mentioned it, just in time for a candle lit brownie)! True to recent form, E decided the party was one she'd much prefer to join than sleep through, finally high fiving and waving goodbye to guests as they departed! Today, one guest remarked that she was "still thinking about it {the food} today" and that made us very happy. And now, we're writing this with the Paralympics Closing Ceremony in the background, feeling rather proud. Here it is, our second menu for Team GB and a birthday girl.

 Herbs for marinating.

 Soda bread for baking.

 Pear chutney bubbling.

 Brownies cooking.

Sweet garden roses.

Delicate lace hydrangea.

 To amuse Hot smoked salmon mousse and Tandoori stuffed mushrooms.

To welcome Sweetcorn soup, truffled popcorn.

To start Pork rillettes, pear chutney, homemade honey and walnut soda bread.

or pear, walnut and blue cheese salad (v).

 To follow Lamb or mint and feta cakes (v) with chilli, pistachio and rose petal sauce, cous cous.

To finish Celebration brownies, strawberry shots and strawberry and black pepper ice cream.

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