Tonight's Vegetarian Dinner Party for 6

Menu:

Canapes
zuchinni pastries

Starter
Garlic and herb bread with hommus

Entree
Vegetable stack served with crispy spiced carrots

Main
Char-grilled eggplant rubbed with African spices, served with coconut rice and sweet potato sauce

Dessert
Cherry ripe gateau (pictured yesterday)

Cherry Ripe Gateau
Recipe by Leah

I made mine in a clear plastic take away container 900ml and it would serve 6.

Ingredients

• 12 sponge fingers
• half a cup of cherry liqueur brandy
• 250ml cream
• 200g dark chocolate 85%
• 24 cherries, pitted
• 1 cup of McKenzies moist coconut flakes (try to get these because dessicated just won't cut it)
  
  First put half your chocolate into a metal bowl over a saucepan of boiling water or use a double boiler if you have one.
  
  While that is melting, line the bottom of your container with sponge fingers that you have dipped briefly into the liqueur. Sprinkle half of the coconut over the sponge fingers.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  Next place your cherries evenly onto the coconut, top with more coconut then drizzle half your chocolate over this cherry/coconut mixture.
  
  Leave that to set in the freezer while you whip the cream.
  
  When the cream is whipped, add a thick layer followed by another layer of sponge fingers dipped in cherry liqueur.
  
  Finally drizzle the other half of your chocolate over the sponge fingers and top with the rest of your moist coconut.
  
  
  
  Put the lid on the container then leave to refrigerate for at least an hour.
  
  When it's set, tip upside down and remove your container then melt the rest of your chocolate and drizzle it over the whole gateau. Slice using the sponge fingers as your size guide.
  
  
  
  I can't even imagine how many calories there are in this dish but once you taste it, you might forgive yourself just every so often to let this amazingly delicious treat into your life.

Hi, well busy busy busy.

Here was the menu for our first function, dinner for 4.


Starter: Turkish bread with freshly made dukkah
Entree: Miniature pumpkins stuffed with chilli beef risotto
Main: Seafood pasta parcels filled with mud crab and king prawn served on a bed of hand made fettuccine with a creamy garlic sauce.
Dessert: Raspberry and white chocolate gateau


all went well and lots of praise was showered upon us as we left. :)