Last Saturday, some friends came for boating activities up the Jelai River and I decided to throw a simple 3-course dinner for them. The tiramisu was made in about 30 minutes the day before and the rest, well, after the outing...somewhere in the evening...
Happy but tired faces - full day in the sun and nature.
First course - tomatoes two ways: firstly, diced tomatoes were marinated in a truffle oil-infused vinaigrette and echalotte; the second a simple large piece of fresh tomato laced with a thin slice of Comte cheese...
Main course: Calamars stuffed with a mix of breadcrumb, pork, echalotte and cèpes. This was baked with a dressing of garlic oil. Served over a purée of steamed cauliflower 'Jacaranda' and new potatoes, sauce beurre blanc.
Dessert: Tiramisu and seedless 'champagne' grapes
