Saturday Lunch Food:
I decided on a light lunch,- I always like to serve different small dishes which make for a balanced meal.
It makes a simple lunch a little more festive and special.
*Roasted yellow bell pepper soup with mascarpone and red pesto
*Cherry tomato / Thyme / goat cheese and spinach tartelette
*Young spinach / pomegranate / dried cranberry / goat cheese / pear /walnut salad
*Coffee with homemade lemon - blue berry cake
Saturday Aperitivo plate:
Rustic Antipasti plate with dill crackers, the best mozzarella, olives & feta, sundried tomatoes, grapes and cured meats.
I went for an olive inspired dinner with following elements:
*Market Fresh Tabbouleh Salad: couscous, parsley, cucumber, radish, persimmon (kaki), olives, heirloom tomatoes and microgreens.
*Pan Seared Lamb Chops With Olive Chimichurri (Tapenade like with kalamata olives)
*Warm Mushroom & olive salad
Sunday Morning food:
Brunch plate with pancakes, yoghurt with berries, scambled eggs with crispy bacon, bread & cheese.
The littles had some more play time and then it was time to leave.
We skipped Sunday lunch and created a Sunday supper risotto for 2 with what was left in the fridge: Goat cheese, mushrooms and chorizo. The kid had some cauliflower mashed potatoes.
Perfect end of the weekend.
