May 12 Dinner Party

Old dear friends who we hadn't seen all winter came over for dinner last night. This is a tough crowd to cater for..a vegetarian, a gluten free, no fruit eater, a shellfish allergy and apparently 3 olive haters...

I debated and fretted over the menu all week.. and after a week of warm hot days, it was cold and rainy.

Gouda w Fig Jam and 5 seed crackers
Stuffed Grape Leaves

Greek Salad
Roasted Asparagus with Lemon and Dill
Roast fingerling potatoes with Coarse Mustard and Parsley
Sauteed Baby Portabello mushrooms with Rosemary, Garlic and Red Wine
Halibut with Kiwi, Avocado and Tangerine Salsa w Pistacheo Oil
BBQ Butterflied Leg of Lamb with Lemon, Rosemary and Garlic

Salsa Recipe
2 kiwis, diced
1 avocado, diced
3 green onions, finely chopped
Juice of 3 tangerines
2 tangerines, segmented
Salt/Pepper
Pistacheo Oil - 2-3 tbsp
Lime Juice - from one lime

Dessert  - Nigella Lawson's Damp Apple and Almond Cake with Vanilla Ice Cream

Easy and delicious Gluten Free Cake - amazing crumb like texture w/o any flour.

1 cup applesauce
8 eggs
3 1/4 cups ground almonds
1 3/4 cups superfine sugar (I used granulated)
1 tablespoon lemon juice
1/2 sliced almonds

Preheat oven to 350. Oil a 10 inch springform pan and line with parchment paper. Wrap bottom outside edge with foil.

Put all ingredients except sliced almonds in food processor and blitz to a puree. Pour into pan and scatter almonds ontop.  Place pan on baking sheet and bake 45 minutes or longer until set and toothpick comes out clean.

Place on cooling rack and remove side of springform. Serve warm or slightly cool.

Can dust with powdered sugar.

I loved it and think it can be easily transformed into a coffee cake with a bit of cinnamon and a crumb topping - that will be it's next incarnation!