Cooking for guests can sometimes be tricky, particularly if they have any specific allergies. I try to always check with anyone we invite for a meal if they have any allergies. There’s nothing worse than watching everyone tucking in to a meal and not being able to eat it. It’s something I encounter at times if people don’t know me well and know I am wheat and gluten and honey free.
One of the people we had over for a meal didn’t eat red meat or chicken. Not a problem, I assured her. The weather was cool and I had in mind a vegetable curry. But like many of the best laid plans it came unstuck. When the weather turned suddenly to very hot, the vegetable curry went out the window.
After a re-think, I opted for fish coated in besan flour, egg and crumbed with rice crumbs plus an array of salads. One was an Israeli salad which was very refreshing. The Mexican salad was spiced with chili powder and jalapenos. Recipes for these two salads will appear at a later date.
Since it was so hot, I opted not to cook a dessert figuring to keep it simply was better since I’d been out all morning and didn’t feel like fussing too much. My motto is rather than stress out trying to get everything perfect, it’s better to keep things simple. After all, the main idea is getting together and enjoying each other’s company rather than turning on an elaborate meal which can then make the other people hesitant to respond in case you them expect a major production.
So dessert was rock melon, berries and passionfruit which had been frozen some time back. I added a little sweet sherry to the mix as well. A scoop of frozen yoghurt on top and you has a simple and refreshing dessert. Everyone thought the meal was simply perfect.
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