Dinner Menu for 05/05/2018

Cream of Spiced Cauliflower Soup with Roasted Cauliflower and Cauliflower Cous Cous

(√Dairy, √Gluten)


Entrecôte Diane – Pan-fried Scottish Sirloin Steak with a Dijon Mustard and Mushroom Cream Sauce

(√Beef, √Dairy)


Raspberry Rice Pudding Tart with Raspberry Sauce

 (√Dairy, √Gluten)


Vegan Choice

Albóndigas con Picada de Almendra



Very delicious soup, perfectly spiced – very light – and beautiful colour. Need to make more of the Roast Cauliflower Garnish and the Cous Cous.

We now have a local butcher which means that our meat is of the very best quality and flavour and the beef is wonderful. Pan-friend the Steak, basted in butter and served the Diane Sauce in a little boat with crispy and salted Pommes Frite – not chips.

The is the second time I have made this tart and this time it was much more successful. This cannot be made individually. Made the pastry case and then sealed the bottom with a Raspberry Jam Glaze. Added macerated Raspberries and then covered with the Rice Pudding. Brilliant. Glazed the top with Icing Sugar and served with fresh Raspberries, Raspberry Coulis and Chantilly Cream. It was a delight.

We also had Vegan Guests staying with us. Starter and Dessert were Vegan already (apart from the Cream in the Soup which I added as a garnish, and we used Soya Milk in their Rice Puddings) and so I did Spanish Meat Balls with spicy Tomato Sauce and Picada served with Rice and Peas. Incredible dish that actually tastes and feels ‘meaty’. Even my fully carnivorous Son was appreciative.