This weekend has been a bit of a fam-jam with my Moms and sister coming to ours. Since moving to the dream apartment in February, they had not yet been over for a proper visit so it was about time that they came for some good hangs. We had a chill day of wandering Roncey and then heading to Sunnyside for a beachside drink before heading home for dinner on the deck.
We arrived at home just as Josh was finishing up a batch of mojitos. We have a vast supply of mint currently growing on the deck so it is safe to say that mojitos will be the drink of the summer here. I prefer mine with less sugar than normally used. After the mojitos were done, we moved onto another cocktail that Josh made with gin, orange juice, sweet vermouth and Heering Cherry Liqueur. He tells me it was like a gin version of a Blood & Sand.
My sister doesn’t eat gluten and we eat vegetarian at home. I wanted to make something fresh and healthy for dinner. As a side, we had this Potato Salad which included some of my favourite things: lemon, olives and spinach. It was easy to make and is a nicer version than the typical creamy potato salad that you see at every potluck.
For the main, I made these gorgeous vegan tarlets. My friend Vanessa had made them once for a lunch at the studio and ever since then, I have been wanting to try them on my own. The pastry was made with brown rice flour to keep it gluten-free. The filling was a spinach “ricotta” made from tofu and nutritional yeast and the veggies on top included mushroom, eggplant and orange pepper. I am happy to say that there are leftovers in the fridge so I am likely going to eat another for dinner tonight.
I figured we would be too stuffed for dessert but I had made a batch of Chocolate Peanut Butter brownies just in case. Again, these babies were vegan and gluten-free. This time I used oat flour. By candlelight we cracked a bottle of rosé bubbly. There is nothing like sitting around a table with your family and good food. I love having the deck on nights like these.
Other food things that I made this week included this egg baked in an avocado. It was one of those photos that was being shared all over Facebook so we thought that we would try it out. The recipe said to bake it at 180 degrees and to top with cheese and cayenne pepper. I ended up bumping up the heat to 250 degrees and next time, I am going to add a little garlic/onion to punch it up. I am also going to bake them in ramekins next time as the egg white spilled over on the baking tray quite a bit.
A classic dinner for me is that you see above: spinach salad with breaded goat cheese pucks. I could seriously eat this every night and never get sick of it. A simple dressing of EVOO and balsamic vinegar tops the spinach. I love it.