Friends, Food and Fun

I have never really been one for formality. In fact, formal events make me feel incredibly uncomfortable and I spend much of the time wondering if I am using the correct fork or wine glass. I figure, if it holds liquid, drink from it! It could be an old jam jar for all I care.

Getting together with friends needs to be relaxing. Spending hours stressing over menu selections can turn what should be a fun experience into something completely different.

Tonight we are hosting a Trivial Pursuit evening with some wonderful friends. The menu is simple, but hopefully super tasty. Dips, bruschetta and fritatta are ideal to be nibbled at as we move our little pieces of pie around the board. Most can be prepared beforehand and the rest need only a little time, long enough for kiddoes to have a quick dip in the pool.

Roasted carrot and garlic with cumin and coriander ready to be turned into dip.

Carrot Hummus

These are the types of get-togethers I love. Very relaxed with guests kicking their shoes off as they walk through the door and helping themselves to drinks in the fridge.

Dessert is ready to go and just waiting for a bit of fruit to be added before serving. In the spirit of the evening, can you answer this question correctly?

What will be served for dessert in the Mouse House this evening?

a. ice cream and fruit salad.

b. pavlova

c. lemon cheesecake

d. custard tarts with berries

How do you like to spend time with friends?

Take care


EDIT
After a little reading about recipe copyright, here is the one for the dip.

Carrot Hummus

Adapted from Hugh Fearnley-Whittingstall’s River Cottage Veg Everyday

1 tsp cumin seeds

1 tsp coriander seeds

6 tbsp oil

1 tsp honey

500g carrots

3 large garlic cloves

juice of half a lemon

juice of an orange

3 tbsp tahini (or smooth peanut butter)

salt and pepper

Preheat the oven to 200°.

Dry fry the cumin and coriander seeds until fragrant. Remove from the heat and grind to form a powder. Add 4 tbsp of oil and honey (I think maple syrup may also work well). This will form a marinade for the carrots.

Cut the carrots into small pieces and place in a roasting dish. Add the squashed (notvcrushed) garlic.

Coat the carrots and garlic in the marinade.

Season with salt and pepper.

Roast until the carrots are soft and a browning on the edges. This may take about half an hour.

When slightly cool, transfer to a food processor making sure to take the skins off the garlic.

Add the juices, tahini and oil and process. (I have also managed to do this with a stick blender).

Add more salt and pepper if needed.