Greetings, foodie friends!
Thank you to everyone who came out and eat generously at our World Travel potluck in the park last month. The stormy weather may have chased us off early, but we sure did eat well. Below are some delectable photos, some with recipes.
First, SAVE THE DATE! Our next meetup will be Thursday, June 22nd, when we will be hosted by Tracy. We’re sticking with the original idea of a “Western” theme, so dig out your cowboy hat and start making your barbecue sauce. More details and directions forthcoming by email.
Onward to the deliciousness!
Laura’s Hawaiian Salad and Mediterranean Salad (both of which were so very delightful)
Sandra’s Pavlova (I had two big slices of this. There are two photos because I couldn’t decide between them!)
- 4 egg whites, of room temperature
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla
- 1 teaspoon of vinegar
- 1 cup sugar
- 1 Tablesppon cornstarch
Line cookie sheet with greased foil. Draw a 10 inch circle of the foil.
Beat egg whites and salt until peaks form, but not dry.
Add vanilla and vinegar and beat well. Mix sugar and cornstarch together in a small bowl. Add 1 Tablespoon at a time to egg whites beating well after each addition. Spread meringue inside circle on paper – building it up around the edge. Bake at 275 F. for 1 hour. Turn oven off and leave meringue in ovenr to dry for 1 hour. Serve with whipped cread and fresh fruit.
Chantelle’s Easy Tiramisu (Don’t you just want to get a spoon? The recipe uses cream cheese instead of mascarpone) http://www.kraftcanada.com/recipes/easy-tiramisu-174501)
Lory’s Prawn Pilau (with pieces of pineapple sauteed in butter!)
12 oz. basmati rice
6 tbsp ghee or butter
1 tbsp. crushed coriander seeds
1/2 tsp. Turmeric
1 small pineapple cubed or 1 8 oz can pineapple chunks
8 oz frozen prawns thawed
1 tsp. salt
1 pint fish or chicken stock
2 tbsp. ghee or butter
2 tbsp. sultanas
2 tbsp. cashews or almonds (I used slivered almonds)
2 hard boiled eggs, quartered (I omitted this)
2 tbsp. chopped fresh coriander
Wash rice under cold running water, then soak in fresh water for 30 mins. Drain throughly. Melt butter in a large saucepan, add coriander and fry for 30 seconds. Add turmeric stir for a few seconds, then add pineapple and fry, stirring, for 30 seconds. Add prawns, rice and salt. (If using stock cube omit salt.) Fry, stirring for 1 minute, then pour in enough stock to cover rice by 1/4 inch. Bring to a boil, cover tightly and cook very gently for 25 mins. or until the rice is cooked and the liquid absorbed.
Meanwhile, prepare the garnish. Heat the butter in a small pan, add the sultanas and cashews or almonds and fry for 1 to 2 mins., until the sultanas are plump and the nuts are lightly coloured. Transfer rice to a warmed serving dish and gently fork in the sultanas and nuts. Arrange egg around the edge (if using) and sprinkle the coriander on top. Prawn Pilau can be served warm or cold.
Wendy’s Spanish Rice (Yes to garlic and tomatoes and spiced beef)
Jean’s Sticky Toffee Pudding (with the most delectable sauce ever)
Sophia’s Thai Salad with Peanut Dressing (very easy to make and it’s just as good without the mango and the cilantro. Recipe is here: https://www.jessicagavin.com/crunchy-thai-salad-peanut-dressing/)
Thanks for being awesome, everyone. I strawberry heart you.