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Weekend Feasting
February 26
Much of the cooking I really take the time to enjoy takes place on the weekend. When the hustle and bustle and pressure of the weeknight slog is out of the way, there’s room to enjoy the process a little more and maybe even plan to have friends or family over to share a meal together. Growing up, the highlight of the weekend was the big Sunday meal and often aunts and uncles would drop by and we would all sit down and catch up on the week. It’s a tradition I’m doing my best to keep up in our house and our boys love the novelty and fun of having people in the house. It always starts with a menu and this weekend, this is what’s on mine.
Honey Grilled Goats Cheese Salad
For a simple yet impressive starter try my Honey Grilled Goats Cheese Salad – Beetroot, grilled goats cheese and bitter leaves, a simple and elegant Easter starter that is sure to impress your guests. The bitterness of the leaves adds a nice contrast to the sweet earthiness of the beetroot, and the honey glaze on the cheese adds a touch of sweetness that ties everything together. This dish is easy to prepare and can be made ahead of time, leaving you more time to enjoy the festivities with your loved ones.
Get the recipe here.
Pesto Prosciutto & Mozzarella Stuffed Chicken with Marinara Sauce & Gnocchi
For a no fuss one pot winner that can be served directly to the table, my Pesto Prosciutto & Mozzarella Stuffed Chicken with Marinara Sauce & Gnocchi is a winner. A lovely little assembly job that can be cooked in advance and kept warm on the hob or in the oven. It’s the type of supper you’ll want to serve with some good bread to mop up the rich tomato sauce.
Get the recipe here.
Chocolate Hazelnut Caramel Tart
Lastly a proper showstopper of a dessert, rich and decadent and easy to make ahead- a Chocolate Hazelnut Caramel Tart. It’s the type of dessert you will enjoy making and I would recommend you do this the day before so you have time to enjoy the process. Keep in the fridge overnight and bring out an hour before you are ready to serve and you will be left with oozing caramel hidden beneath a rich chocolate ganache. Serve with creme fraiche to cut through the sweetness.
Get the recipe here.
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