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mother’s day and grilled veggie lasagna

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We had our mammas over for Mother’s Day dinner this year.  We went totally simple this year with bbq’d burgers and fries.  With a wedding coming up in the family in just under 3 months, we grilled up some veggies for those family members who felt like being healthy.  Most went with the beef though so we had loads of roasted eggplant, zucchini, onions and red peppers left over. 

What better way to use up those extra veggies than make veggie lasagna.  I added the red peppers and onions to the sauce which was layered between the eggplant and zucchini and loads of cheese.  It was filling and a great way to get in our day full of veggies.  Q even finished off his plate which is always a good sign.

Mother’s Day dinner ended with nutella ice cream and sticky toffee pudding.  My sticky toffee pudding is a recipe of my friends, who makes the best I’ve ever tasted.  I promised I wouldn’t share the recipe though, so you’ll just have to take my word for it.

Hope all the mothers were spoiled!

an appetizer party for easter

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Our friends and I had such a great time with our Progressive Dinner a couple months ago, we were looking forward to our next dinner party.  The theme for the party was appetizers.  A whole meal of just appetizers!  I could not wait.  We took advantage of the long weekend and made a lunch of appetizers to celebrate Easter.  Each couple were responsible for two appetizers, none of which were coordinated.

Salted steamed edamame as well as cocoa spiced pecans were placed on the table for munching.

Q helped me make these shrimp gyoza.  These were stuffed with shrimp and loads of ginger, pan-fried and then steamed.  This was served with my new favorite sauce – ponzu!  How did I not know about this sauce earlier?  Ponzu is a citrus-based soy sauce and is delicious!  In the past week, I’ve had it with every possible food item, the bottle is almost done.

The boursin stuffed prawns wrapped in beef bacon were something I definitely wanted to share with our friends.  Even those who weren’t really seafood fans enjoyed these.

Hubby made up some beef shortribs in three varieties – East African hot, Korean bbq and a fusion of the two.  These are usually served up at any gathering we have and they were delicious!  The fusion ones were my fave.

Our friends brought over two different kinds of flatbread – cheese and herb.  These were served with bruschetta and a spicy hummus.

One of my favorite appetizers to order at a restaurant is the chili chicken.  Our friends made this without the crispy coating and it was delicious.

Chicken kabob skewers with veggies were grilled up and they were oh so tasty.

Our friends also brought over Aloo Tikki.  These are basically Indian patties made with mashed potatoes and herbs and spices. Served with various chutneys, it was a great addition to our meal.

We rounded out the meal with a bowl full of nutella almond ice cream.  It really was the perfect meal – little bites with amazing friends.  A meal of appetizers is something we’ll definitely be doing again.

progressive dinner party

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We had a wonderful dinner party this past weekend. After watching Giada’s Progressive Dinner, I thought it would be such a fun thing to do!  A three course meal at three different houses – it was a perfect event to do with our close friends who live minutes away.

It was bound to be an interesting evening since we weren’t coordinating our menus.

We started with appetizers and cocktails at our house. Hubby was in charge of the cocktail and came up with an orange / nectarine mojito.  With all the citrus and the mint, the drink was delicious and so fresh.

It was hard to decide on just one appetizer so I made a few.  Rosemary almonds were placed on the table for people to munch on.  It was nice to see that these were a big hit.

Since I had just had my lesson in making butternut squash ravioli, I definitely had to make a batch.  Everyone was served one big ravioli with a serving of greens.

The idea of the progressive dinner came shortly before we visited Kayne‘s a few months ago.  I knew after tasting their brie, I had to have something similar.  I didn’t want to fry anything so I baked some panko breaded brie which was served on top of red pepper jelly.

The final appy was a shrimp dish.  Sauteed shrimp in a red pepper cream sauce served with baguette.   It’s a dish that I had at a restaurant recently and I was happy to find the recipe online.

We hopped into our cars and drove a few minutes to the next house for dinner.  S and P had made an amazing thai dinner with both green curry and a spicy red curry.  This was served with rice and was enjoyed by all, even the kiddies.

We then headed around the corner to S and G’s house where we indulged in two desserts.  Molten lava cake served with ice cream was the chocolate contribution of the night.  The other dessert was a concoction prepared by S with lemon pound cake, custard and strawberries – delicious!

It was a fun evening and a nice way for everyone to contribute without doing a potluck. Looking forward to many more of these dinners!

avocado milkshake

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Avocados and milkshake?  I know, a weird combination.  When I heard of it, I was skeptical.  I had a couple of avocados that were really ripe and needed to be used right away.  I was going to make my usual guacomole, but then our painter who was over, started talking about how wonderful avocado milkshake was.  I didn’t think it would be good, but I was up for an experiment.  Boy was I wrong!  This drink was delicious and Q couldn’t get enough.  Thanks J for the suggestion!

Avocado Milkshake

1 avocado
2 scoops of vanilla ice cream
1/2 cup milkBlitz in a blender until combined.

cheers to mothers with faluda!

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It was a lovely Sunday celebrating the important women in our lives – our mothers.   Lunch consisted of fried kabobs (thanks to my sister-in-law) and nihari, a beef shank curry.  The best way to top off this delicious meal had to be with one of my favorite drinks/desserts – faluda.  Faluda is a mixture of rose syrup and milk accented with ice cream and vermicelli.  This cool, creamy drink is the perfect way to toast all the amazing mothers out there – Happy Mother’s Day!

Faluda (10 Servings)

1.5 litres whole milk
2 cans evaporated milk
1/2 cup vanilla ice cream + more for serving
5 TB rose syrup
vermicelli or rice sticks
red food coloring

Cook the vermicelli in boiling water for five minutes.  Drain and rinse with cold water.  Add a few drops of red food coloring until the vermicelli are pink.

Combine milks, ice cream and rose syrup and chill until ready to serve.

In a tall cup, add a spoonful of noodles, a couple scoops of ice cream and top with the milk mixture.  Serve with a straw and tall spoon.